Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish

　　Legend has it that when Emperor Qianlong traveled to the south of the Yangtze River, he visited Songhelou in Suzhou. There, he spotted a lively carp on the shrine and specifically asked the chef to cook it for him. Upon hearing that the emperor had arrived, the chef dared not slacken in the slightest. He not only focused on perfecting the flavor but also shaped the fish into a squirrel-like form with its head raised and tail up. After tasting it, Emperor Qianlong was highly impressed, and the “Squirrel Fish” thus gained fame. Nowadays, the dish is mostly made with mandarin fish, featuring a glossy reddish-brown glaze, crispy on the outside and tender on the inside, with a well-balanced sweet and sour taste. It is a feast for the eyes and palate, making one’s mouth water.