The squirrel fish flower knife is a combination of what and what.

Squirrel flower knife is a combination of oblique knife and straight knife.

Introduction of squirrel fish:

According to legend, Ganlong went down to the south of the Yangtze River and came to Songhelou, Suzhou. When he saw a lively carp on the altar, he asked the chef to cook it for him. The chef was glad to hear that the emperor had arrived, and did not dare to neglect it. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head held high and its tail held high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish mostly take mandarin fish as raw material, with red sauce color, crisp outside and tender inside, sweet and sour taste, full of color, fragrance and taste, which makes people drool.

Squirrel fish is named after its similar shape. Usually, yellow croaker, carp, salmon and other fish are used as raw materials, and the scales, gills and internal organs of the fish are removed and washed with clear water. Cut off the fish head with a knife at the chest and abdomen fin, then cut off the fish head from the lower jaw, split the fish head by half, pat it slightly with a knife, remove both sides of the fish, remove the fine spines on the chest, fry the fish tails in an oil pan until golden brown, and then pour the sauce on the platter. Bright color, fresh, crisp and fragrant, sweet and sour.

The name squirrel fish is derived from its appearance, because its body looks like a squirrel's tail when cut open, so it has this very vivid name. Because its shape has aroused many people's association, it also has a name called chrysanthemum fish.