When it comes to the rich and diverse tapestry of Chinese cuisine, Jiangsu province stands out for its exceptional flavors and artistic presentations. One dish that captures the heart and palate of diners is the exquisite Squirrel Mandarin Fish, a dish characterized not just by its taste but also by its striking presentation that is akin to a work of art.
A Glimpse into the History
Squirrel Mandarin Fish, known as “Song Shu Gui Yu” in Mandarin, has roots dating back to the Ming Dynasty. Its name derives from the dish’s unique preparation and presentation that resembles a squirrel, with the fish’s tail curled and its delicate skin lightly crisped. Traditionally, this dish is made with the mandarin fish (also known as the Chinese perch or “gui yu”), which is native to the lakes of Jiangsu, particularly the famous Taihu Lake.
The Art of Preparation
Crafting the perfect Squirrel Mandarin Fish requires skillful technique and a deep understanding of flavors. The process begins with the selection of fresh mandarin fish, which undergoes a meticulous cleaning and deboning. The fish is then butterflied and expertly scored in a pattern that mimics the squirrel’s fluffy tail when cooked. This intricate carving allows for optimal crispiness on the skin while maintaining the tender, succulent flesh beneath.
Once prepared, the fish is deepfried to achieve a golden, crunchy exterior, a vital aspect of Squirrel Mandarin Fish that evokes the texture contrast between crispy skin and soft fish meat. The finishing touch comes in the form of a sweet and savory sauce, typically made with ingredients like sugar, vinegar, and soy sauce, along with ground nuts or sesame seeds for an additional crunch that complements the dish beautifully.
The Plate Aesthetic
Serving Squirrel Mandarin Fish is an art in itself. Traditionally, the fish is presented on a large platter, garnished with vibrant green vegetables such as scallions or bok choy, which not only enhance the presentation but also provide a fresh contrast to the rich flavors of the dish. The fish is often decorated with a drizzle of the signature sauce cascading down its side, resembling a playful squirrel sitting in a lush garden.
At elegant dining establishments in Jiangsu, the tableware used becomes an extension of the dish’s presentation. Using traditional blueandwhite porcelain plates, jade green bowls, or lacquered wooden platters can elevate the dining experience, showcasing the dish’s beauty while adhering to the aesthetics of Chinese culinary tradition.
Flavor Profile
The flavor harmony in Jiangsu’s Squirrel Mandarin Fish is a dance of sweetness and umami, with each bite offering a delightful combination of textures. The crispy skin provides an immediate crunch, followed by the tender, juicy fish, all enveloped in a fragrant sauce that balances sweet and tangy flavors.
Local farmers and fishmongers often emphasize the importance of using fresh, highquality ingredients in this dish, further enhancing the dining experience. Accompanying sides, such as steamed jasmine rice, help to soak up the luscious sauce while providing a subtle base for the more pronounced flavors of the fish.
An Authentic Experience
Trying Squirrel Mandarin Fish in Jiangsu is not just about the meal itself; it’s about immersing oneself in the region’s culinary culture. Many restaurants pride themselves on offering the dish in a manner that reflects their own unique interpretations while honoring traditional techniques. Visitors and locals alike can enjoy tastings in bustling markets or intimate eateries, often paired with a choice of local wines or teas that elevate the flavor experience.
In the heart of one of China’s gastronomic capital, the Squirrel Mandarin Fish stands as a tribute to Jiangsu’s culinary heritage. Its compelling flavors and captivating presentation invite all who encounter it to indulge in a dish that is not merely food but an experience woven into the cultural fabric of the region.