 From Suzhou, Jiangsu province, the "squirrel-shaped Mandarin fish" () has a crisp skin but soft centre.The fish body of "Siniperca chuatsi" is scored such that it fans out when cooked, similar in appearance to a bushy squirrel tail.The fish is served with a sweet and sour sauce drizzled on top and garnished with a little shrimp meat and dried bamboo shoots.