According to legend, during the Southern Song Dynasty, merchants in ancient Huizhou alternated between spring and summer every year. When the mandarin fish was the most plump, it went down the Xin 'anjiang River and was transported to the then capital Lin 'an for sale. Due to the long distance, inconvenient transportation and backward preservation conditions, it often suffers heavy losses due to rot caused by hot weather. Once, after losing a businessman, life was hard to go on. His wife tried to fry the rotten mandarin fish with rapeseed oil, and then cooked it with sauce, onion and ginger. She found that this kind of fish has no taste, but it has a faint special taste. This kind of fish is moist as jade, with garlic cloves, fresh and chewy, and has a different taste from fresh mandarin fish.
When you hear smelly mandarin fish, many people may refuse at first, but as long as you dare to try, the taste will definitely satisfy you.
The traditional pickled fresh mandarin fish is delicious and outstanding, its meat quality is similar to that of top-grade yellow croaker, and its juice is full of flavor. It is best to choose a catty of mandarin fish, either too big or too small. The chef will fry first and then burn. He will add soy sauce and accessories to add color. There will be a series of scenic dishes on the dining table, which are salty, spicy and sweet, killing wine and rice, which is extremely satisfying.