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松鼠鱼英语作文

Sōngshǔ yú [松鼠鱼] or Squirrel Fish is an extremely popular dish all across

China, and especially loved by foreigners given the lack of bones.

The dish, which is also called Sōngshǔ guì yú [松鼠桂鱼] or Squirrel Mandarin

Fish, belongs to Huaiyang cuisine and can be traced back to the times of Emperor

Qianlong in the mid 1700s.

Huaiyang cuisine, also referred to as Jiangsu or Su cuisine for short, originates

from the native cooking styles of East China’s Jiangsu Province. Huaiyang cuisine,

is popular throughout history as one of the four traditional Chinese cuisines,

together with Lu [Shandong], Yue [Guangdong] and Chuan [Sichuan] cuisines.

Huaiyang cuisine was once the second largest cuisine among ancient China’s

royal cuisines, and it remains a major part of the state banquet in China. Indeed,

Sōngshǔ yú is one of the most famous dishes from Jiangsu Province.

The dish is named Squirrel Fish because of the way the dish is presented and

resembles the fluffy tail of a squirrel.

To prepare, the fish is cut along either side of the spine, which is then removed.

Cuts are then made at an angle into the flesh. Then a few cuts are made along the

length of the fish in order to create ‘fingers’. The head is cleaved and slightly

flattened.

Meanwhile a bunch of rice noodles are deep fried and the resulting crispy

noodles are placed on a dish.

The fish is then coated in cornflour and the body is folded so that the skin is

placed together and the tail pokes through. This is then carefully placed into the

hot oil and deep fried along with the head.

The fried fish is then placed on the bed of fried noodles.

Next the sauce is prepared. A finely chopped clove of garlic is fried and tomato

ketchup is added. Then some stock or water mixed with cornflour is added and the

sauce is stirred.

Red rice vinegar, traditionally coloured with red yeast rice, is added along with

a dash of dark soy. Next a diced tomato is added. Finally some clear rice vinegar,

sugar and a pinch of salt is added. The sauce is then brought to the boil to thicken

before being poured over the fish.

And that’s Squirrel Fish, a Jiangsu dish which can be traced back hundreds of

years.