In the heart of China’s Jiangsu province, a culinary masterpiece captures the essence of the region’s famed “southern sweet” style. The Squirrel Mandarin Fish, a dish as delightful in appearance as it is in taste, stands as a testament to Jiangsu’s rich gastronomic heritage.
Skillfully prepared, the mandarin fish is filleted and delicately carved to resemble a squirrel with its head raised. When fried in hot oil, the flesh blossoms, creating a texture that’s both tender and crisp. The dish is then doused in a harmonious sauce blending sugar and vinegar, infusing sweet and sour notes that dance on the palate.
The origins of Squirrel Mandarin Fish are steeped in history. It is said that Emperor Qianlong of the Qing Dynasty encountered this dish during his travels and was immediately captivated by its unique presentation and flavor. His fondness for it elevated the dish’s status, making it a treasured part of imperial cuisine.
Today, Squirrel Mandarin Fish remains a cornerstone of Jiangsu cuisine, one of China’s eight major culinary traditions. It not only represents the artistry and flavors of the region but also offers a window into China’s cultural and historical tapestry.
For travelers and food enthusiasts alike, experiencing Squirrel Mandarin Fish is more than just a meal—it’s an immersion into a culinary tradition that has delighted palates for centuries.
Reference(s):
cgtn.com
