Exhibition — Dish
松鼠桂鱼Squirrel Fish
Guided Recipe Essense Exhibition
Technique
Knife Work Architecture
2mm grid, crisp geometry
The lattice cuts are structural—controlling crispness, volume, and the iconic silhouette once fried.
Field Photography
Curated Notes
Dish Insight Cards
Essence
Heritage Technique
Represents the pinnacle of Subang cuisine knife skills and the harmony of sweet and sour flavors.
Difficulty
HARD
Typical timing: 45 minutes. Precision and pacing define success.
Ingredients
Core Inputs
Fresh mandarin fish (1kg) · Cornstarch for coating · Sweet and sour sauce ingredients · Pine nuts for garnish
Chef Note
Master Chen
The key is precision in knife work. Each cut must be exactly 2mm apart to achieve the perfect texture.
3D Interactive Mode
松鼠桂鱼 · Squirrel Fish
Methodological Note
We present two 3D models: an AI-generated mesh optimized for visual clarity and pedagogical annotation, and a photogrammetry scan preserving material authenticity—glossiness, micro-texture, and color fidelity. This dual approach balances analytical legibility with documentary precision, addressing the trade-offs inherent in digital food preservation.
Interactive Mode
Ingredients
食材
- Fresh mandarin fish (1kg)
- Cornstarch for coating
- Sweet and sour sauce ingredients
- Pine nuts for garnish
Method
步骤
- Debone the fish while keeping the shape intact
- Score the fish flesh in a crosshatch pattern
- Coat with cornstarch and deep fry until golden
- Pour the sweet and sour sauce over the fish
- Garnish with pine nuts