A Chinese librarian reader asked Deepseek AI about squirrel fish. I'm still not convinced about the sound match, but here's the story (I used AI to translate into English):
### 1. **The Jiangsu Suzhou theory (most mainstream)**
- The predecessor of squirrel fish is the "squirrel mandarin fish" in Songhe Tower, Suzhou during the Qianlong period of the Qing Dynasty. It is said that Emperor Qianlong was very impressed after tasting it when he went to the south of the Yangtze River, and it has become famous since then.
- The traditional method uses mandarin fish, which is finely cut. After frying, the fish meat is fluffy and upright, and it is drizzled with hot sweet and sour marinade, making a "squeaking" sound, which is similar to a squirrel.
- Suzhou is a land of fish and rice in the south of the Yangtze River. Mandarin fish is plump and the sweet and sour taste is in line with the local dietary style. This theory is the most widely accepted.
### 2. **安徽徽州说**
- 另有记载称其源自安徽徽州，原名“徽州松鼠鱼”，后传入苏州改良。
- 徽菜擅长烹饪山珍河鲜，但此说法影响力较弱，可能为地方分支做法。
### 演变与特点
- **食材变化**：传统用鳜鱼，后衍生出“松鼠鲈鱼”“松鼠黄鱼”等变种。
- **口味**：酸甜酱汁（糖醋或番茄酱为基础），外酥里嫩，兼具视觉与听觉趣味。
- **文化地位**：现为苏帮菜代表之一，常见于宴席，寓意喜庆。
若您对某地的具体做法或历史细节感兴趣，可以进一步探讨！
### 2. **Anhui Huizhou theory**
- Other records claim that it originated from Anhui Huizhou, and its original name was "Huizhou Squirrel Fish", which was later introduced to Suzhou for improvement.
- Hui cuisine is good at cooking mountain delicacies and river delicacies, but this theory has little influence and may be a local branch method.
### Evolution and characteristics
- **Ingredient changes**: Traditionally, mandarin fish was used, and later variants such as "squirrel perch" and "squirrel yellow croaker" were derived.
- **Taste**: Sweet and sour sauce (based on sweet and sour or tomato sauce), crispy on the outside and tender on the inside, with both visual and auditory interest.
- **Cultural status**: It is now one of the representatives of Suzhou cuisine, often used in banquets, implying festive occasions.
If you are interested in the specific methods or historical details of a certain place, you can discuss it further!
A Chinese librarian reader asked Deepseek AI about squirrel fish. I'm still not convinced about the sound match, but here's the story (I used AI to translate into English):
松鼠鱼是一道经典的中国传统菜肴，其名称来源于其独特的造型——鱼肉经花刀处理后油炸，形似松鼠蓬松的尾巴，浇上酸甜酱汁时还会发出“吱吱”声，类似松鼠的叫声。关于它的来源，主要有两种说法：
### 1. **江苏苏州说（最主流）**
- 松鼠鱼的前身是清代乾隆年间苏州松鹤楼的“松鼠鳜鱼”。据传乾隆皇帝下江南时品尝后大为赞赏，从此名声大噪。
- 传统做法选用鳜鱼，刀工精细，炸后鱼肉蓬松竖立，淋上热糖醋卤汁，发出“吱吱”声，形声俱似松鼠。
- 苏州作为江南鱼米之乡，鳜鱼肥美，糖醋口味符合当地饮食风格，这一说法最为广泛接受。
### 1. **The Jiangsu Suzhou theory (most mainstream)**
- The predecessor of squirrel fish is the "squirrel mandarin fish" in Songhe Tower, Suzhou during the Qianlong period of the Qing Dynasty. It is said that Emperor Qianlong was very impressed after tasting it when he went to the south of the Yangtze River, and it has become famous since then.
- The traditional method uses mandarin fish, which is finely cut. After frying, the fish meat is fluffy and upright, and it is drizzled with hot sweet and sour marinade, making a "squeaking" sound, which is similar to a squirrel.
- Suzhou is a land of fish and rice in the south of the Yangtze River. Mandarin fish is plump and the sweet and sour taste is in line with the local dietary style. This theory is the most widely accepted.
### 2. **安徽徽州说**
- 另有记载称其源自安徽徽州，原名“徽州松鼠鱼”，后传入苏州改良。
- 徽菜擅长烹饪山珍河鲜，但此说法影响力较弱，可能为地方分支做法。
### 演变与特点
- **食材变化**：传统用鳜鱼，后衍生出“松鼠鲈鱼”“松鼠黄鱼”等变种。
- **口味**：酸甜酱汁（糖醋或番茄酱为基础），外酥里嫩，兼具视觉与听觉趣味。
- **文化地位**：现为苏帮菜代表之一，常见于宴席，寓意喜庆。
若您对某地的具体做法或历史细节感兴趣，可以进一步探讨！
### 2. **Anhui Huizhou theory**
- Other records claim that it originated from Anhui Huizhou, and its original name was "Huizhou Squirrel Fish", which was later introduced to Suzhou for improvement.
- Hui cuisine is good at cooking mountain delicacies and river delicacies, but this theory has little influence and may be a local branch method.
### Evolution and characteristics
- **Ingredient changes**: Traditionally, mandarin fish was used, and later variants such as "squirrel perch" and "squirrel yellow croaker" were derived.
- **Taste**: Sweet and sour sauce (based on sweet and sour or tomato sauce), crispy on the outside and tender on the inside, with both visual and auditory interest.
- **Cultural status**: It is now one of the representatives of Suzhou cuisine, often used in banquets, implying festive occasions.
If you are interested in the specific methods or historical details of a certain place, you can discuss it further!
This is not the America I grew up in either.