Deep-fried sweet and sour fish—no, this isn’t something out of Panda Express. It’s been a staple of Chinese cuisine for over 200 years.<br /><br />In eastern China, “squirrel fish” is a delicacy—and it’s called that because the fish is trimmed into the shape of a squirrel.<br /><br />It’s a deep-fried perch, dressed in a tomato-based sauce and garnished with pine nuts and sweet river shrimp. We learned how to make it at Songhelou, a restaurant in Suzhou that makes over 300,000 plates of the fish every year. <br /><br />This is the 10th episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re going to explore the food of northern China. <br /><br />If you liked this video, we have more cooking demos, including: <br /><br />This Pickle Expert’s Secret Ingredient? Her 3-Year-Old Brine<br />https://www.dailymotion.com/video/x7qo9zh<br /><br />We Made Cantonese Rice Noodle Rolls From Scratch<br />https://www.dailymotion.com/video/x7oax7i<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Host and Producer: Clarissa Wei<br />Videographer: Nathaniel Brown <br />Editor: Nicholas Ko<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
