"Stinky Mandarin Fish" is a traditional folk dish from Huizhou, Anhui Province, and is very popular along the Anhui River.

Smelly Mandarin Fish smells very stinky, but tastes like tender, mainly stinky Mandarin Fish first to be cured in light brine, the meat flavor to send out a pure, special pickled aroma smell, but the meat is still very delicate, smooth texture, mellow flavor, after the light brine curing and the squeeze of the stone plate, the water in the fish meat to get rid of, and become harder, chewy, while freshness is still in the formation of a special "garlic clove meat". It has a special "garlic clove" texture.

Allusion

Lore has it that more than 200 years ago, fishmongers from Guichi, Tongling and Datong along the river transported Mandarin fish from the Yangtze River in wooden barrels to the mountains of Huizhou for sale at the beginning of winter every year to prevent the fresh fish from deteriorating because they had to walk for seven or eight days before arriving at Tunxi.

The fishmongers loaded barrels when the code layer of fish sprinkled a layer of salt water, and often up and down: fish to Huizhou, the gills are still red, the scales do not come off, the quality remains unchanged, only the skin exudes a peculiar flavor. After washing and frying in hot oil, fine fire cooking, odor all away, fresh and fragrant, and become a popular delicacy.