Smelly Mandarin Fish is a dish of Anhui cuisine.

Stinky Mandarin Fish is a famous dish of Anhui cuisine, commonly known as "stinky level fish". The method of preparation is unique, and the food has a special flavor. Legend has it that more than 200 years ago, fishmongers along the river will be transported to the mountains of Huizhou in wooden barrels, on the way to prevent deterioration of fresh fish, a layer of fish sprinkled with a layer of light brine, often up and down, so that seven or eight days to arrive at the Huizhou region. At this time the fish gills are still red, scales are not off, the quality has not changed, only the skin gives off a kind of stinky non-stinky special smell, but after washing and frying in hot oil, fine fire cooking, not only no odor, but fresh and fragrant, and become a popular delicacy.

Specific method: Fresh Mandarin fish marinated in lightly salted water at room temperature of about 25 ℃ in the environment, after six or seven days, the fish will be issued by the body of the odor does not smell. Then into the frying pan slightly fried, with pork slices, bamboo shoots, small fire red hot until the soup is concentrated. This dish is fragrant and fresh through the bone, the fish meat is crispy, is a representative dish of Hui style flavor dishes.