How the fish gets its shape
The Suzhou Municipal Government's English-language cuisine page describes the technique: the cook removes the backbone, scores the fish in a diamond pattern, coats it with starch and fries it twice. The cut flesh opens during frying, while the head and tail are set upright on the plate to create the familiar shape.
A crisp, sweet-and-sour centrepiece
The Suzhou Municipal Government's English cuisine page says the sauce is poured over the fish while it is hot. The contrast between the fried surface and the sweet-and-sour sauce makes it a substantial shared dish rather than a light snack. It is a useful choice when dining with others and exploring Suzhou cooking; check the restaurant’s current menu for the exact preparation.
Useful official references
Check the relevant official service before making arrangements. These links are references, not a guarantee of current services.
