Huizhou

Huizhou Mandarin Fish is a famous traditional dish of Huizhou. Commonly known as "Siniperca chuatsi", it is made in a unique way and has a unique flavor.

Legend has it that more than 200 years ago, fishmongers in Guichi, Tongling and Datong along the river transported Mandarin fish in barrels from the Yangtze River to the mountainous areas of Huizhou for sale at the beginning of winter every year (known as "barrel fish" at that time), and in order to prevent the fish from deteriorating, a layer of fish was sprinkled with a layer of fish, and a layer of fish was sprinkled with a layer of fish. In order to prevent the deterioration of fresh fish on the way, a layer of fish sprinkled with a layer of salt water, often turning up and down.

So seven or eight days to arrive in Tunxi and other places, the gills are still red, scales are not off, the quality has not changed, only the skin gives off a special smell like stink, but after washing and frying a little hot oil, fine fire cooking, not only no smell, but the aroma is incomparable, and has become a popular dish continues, so far the reputation has not declined. Now cooking this dish no longer use the barrel fish.

Rather, it is made with fresh peach blossom Mandarin (every year when the peach blossoms are in full bloom and the spring news is in the water, the fish grows the most fat and tender, hence the name) marinated in salt or thick meat brine and then cooked in the traditional way, so it is known as "marinated fresh Mandarin".

Smelly salmon has become a representative of Anhui cuisine for the following reasons:

First: a long history, rumor has it that the smelly Mandarin fish has a long history of more than 200 years.

Second: its own flavor by the majority of Huizhou people love, because of its own delicate meat, silky texture, the majority of Huizhou people love.

Third: easy to save, because of its pickling technique, save longer, easy to reserve, people eat more, more impressive.