1. "Squirrel mandarin fish" is a traditional famous dish in Suzhou, which has been listed as a top delicacy at banquets all over the south of the Yangtze River. Siniperca chuatsi has been used to make dishes all over the country for a long time. Generally, it is mainly steamed or braised in soy sauce. However, the first place to make Siniperca chuatsi dishes that look like squirrels is Suzhou. It is said that when the Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to the Suzhou Pine and Crane Restaurant in disguise to have a meal. The chef used carp to make bones, carved patterns on the fish, marinated it with seasoning, dragged egg yolk paste, fried it in a hot oil pan, cooked it, and poured it with boiling sweet and sour sauce. The shape was like a mouse, crispy outside, tender inside, sweet and sour. The Emperor Qianlong was very satisfied after eating it. Later, the Suzhou government reported that Qianlong ate fish in the Pine and Crane Tower, and this dish became famous in Suzhou. Later, the operator also made it with mandarin fish, so it was called "Squirrel Mandarin Fish", and soon this dish spread all over the south of the Yangtze River. According to Tiaoding Collection of the Qing Dynasty, "Squirrel fish, take the fish belly (fish season), remove the bone, drag the egg yolk, fry it yellow, fry it into squirrel style, and cook it in oil and sauce". This dish has a history of more than 200 years since its creation. Now it has become famous both at home and abroad, and has become one of the most famous dishes in China. Suzhou
 2. It is said that Squirrel Mandarin Fish evolved from Squirrel Fish and Carp. At that time, Emperor Qianlong went to the south of the Yangtze River and strolled to the Pine and Crane Tower. In order to entertain the emperor, he insisted on eating fish. The chef was quick to get wise, and fried and cooked the carp for Marshal Zhao's divine case. Later, carp was replaced by sweet mandarin fish with sparse bones and few spines. Squirrel mandarin fish became a famous dish at the banquet. Suzhou famous chefs also strive for perfection in cooking. There are as many as 156 kinds of seasonings, such as river shrimp, cooked bamboo shoots, mushrooms, green peas, pork soup and wine, vinegar, salt, sugar, lard, sesame oil, scallions, garlic cloves, dry starch and wet starch.