Speaking of the origin of stinky mandarin fish in Anhui, it goes back more than 200 years. At that time, most residents along the Yangtze River in Anhui made a living by fishing. In winter, fishmongers packed mandarin fish in wooden barrels and sold them to Huizhou mountainous areas. However, due to the underdeveloped traffic at that time, it took a long time to transport them, so fishmongers sprinkled a layer of salt on mandarin fish to keep the fish fresh and tender. The fishmongers spread a layer of fish and a layer of salt on the mandarin fish in the barrel, and occasionally turn the mandarin fish in the middle to see if there is any rotten mandarin fish. It will take about seven or eight days to reach the mountainous area of Huizhou. After arriving there, the gills of mandarin fish are still bright red, and the scales have not fallen off, but it will emit a very smelly special smell, which most people cannot smell. However, when people washed the stinky mandarin fish and used it for cooking, they found that it didn't smell at all, but the meat was more delicious and tender than fresh mandarin fish, which was deeply loved by local people. So smelly mandarin fish gradually became a local specialty food and has been passed down to this day.

Bass can't be kept fresh in this way. So there are only stinky mandarin fish and no stinky bass.

Stinky mandarin fish, also known as snakehead fish, is a traditional famous dish in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine. This dish originated in Huizhou, Anhui Province (Huizhou is now Huangshan City). Most people who meet for the first time are afraid to eat chopsticks, because the smelly smell of mandarin fish makes people a little worried.

In fact, diners don't have to worry. This is definitely not the peculiar smell of the dish, but the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is the famous dish of Huizhou-Stinkfish.

Stinky Fish _ Baidu Encyclopedia (baidu.com)