This is a signature dish from Suzhou, China, and it had been almost a decade since I last had this dish when I was touring China in 2009. So good to have this again.
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This is where Chef Wu demonstrated his culinary repertoire, as we saw how he skillfully deboned the entire fish with his exceptional knife skills. The boneless fish curled while frying, resembling a bushy
squirrel’s tail, hence the name. The crispy fish is then drizzled over with an appetising sweet and sour sauce with capsicum and fragrant pine nuts.
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