Squirrel fish () or Squirrel-shaped Mandarin Fish is a well-known dish in Jiangsu cuisine, originally from Suzhou. It is prepared by deboning and carving a mandarin fish into an ornamental shape similar to a squirrel, and then deep-frying it in batter before dousing it in sweet and sour sauce.
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See also West Lake Fish in Vinegar Gravy (西湖醋鱼), a similarly famous fish dish from Hangzhou
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