松鼠鱼是民国时期南京清真馆“马祥兴”的四大名菜之一。做法如下：将鳜鱼洗净，在鱼背上划几个刀口抹适量食盐以便入味；油烧热后放入葱、姜、蒜爆一下；放入鱼，两面都煎熟；把鱼起锅盛出，锅内放入用水调开的番茄汁、料酒等作料；待番茄汁煮热后，把它浇在摆好造型的鱼身上；葡萄对半切开放置盘子边缘作装饰。松鼠鱼的鱼肉爽滑细腻，汤汁鲜美异常。

　　As one of the four famous dishes of "Maxiangxing", an Islamic restaurant in Nanjing during the period of the Republic of China, it is prepared like this: a moderate amount of salt is smeared into several cuts made on the back of a mandarin fish which has been washed clean, so as to make it savory. With the cooking-oil turning hot, Chinese onion, ginger and garlic are put into the pan to be quickly fried. Then the fish is put in and taken out when both sides of it are well-fried. Afterwards, such condiments as tomato juice stirred with water and cooking wine are boiled in the pan. With this done, tomato juice is poured on the mandarin fish arranged in the shape of a squirrel, with grapes cut in half placed along the rim of the plate as decoration. Such fish-meat tastes refreshing and delicate with extraordinarily delicious juice.    

　　曹建新 译