<https://mouthfulsfood.com/forums/index.php?/topic/30266-shanghainese-food/#comment-1369091>
<http://schema.org/text>
"You mean the squirrel fish?  They take a lot of time to cut the fish - sort of like a (pardon the analogy) bloomin' onion.  Then they batter it and deep fry it, nothing more on top.   It's a literal translation, so someone at some point thought this made it look like a squirrel?   Then it's a vinegary sweet sauce that gets poured - more vinegary than what we're accustomed to.  No idea what gives it the reddish color. \n"
<https://mouthfulsfood.com/forums/index.php?/topic/30266-shanghainese-food/&tab=comments#comment-1369023>