Stinky Gui Fish is a traditional folk dish of Huizhou. Wash the gills and belly of the gui fish, wipe it clean with table paper, sprinkle it with kitchen wine and salt foam, and spread the fish evenly on the sides and belly with your hands. If you have time, hang the fish to dry for a day for better results. Three pieces of gui fish go better with two pieces of stinky tofu Wang Zhi and kimchi, so I was going to try this stinky gui fish. I didn't realize it was a spiritual breath that penetrated the heavens. Later, I thought about it more at one end. It was stinky. The aunt who served the food said it didn't have an unpleasant odor! But, my mouth stinks!

Stinky Gui Fish, also known as Stinky Gui Fish, is a famous traditional dish and one of the representatives of Huizhou kitchen. It originated in the Huizhou area of Anhui Province (Huizhou is now the city of Huangshan), where it was so popular that people who ate gui fish for the first time were afraid to use chopsticks because it tasted like stinky, but didn't stink, which made people a little worried. This traditional Huizhou dish can be eaten all over Zhejiang, but some improvements have been made to cater to local tastes. If you wanted to eat authentic osmanthus fish last time, the authentic osmanthus fish will be pickled and cured for a stronger flavor.

A colleague from my hometown in Hubei offered to give me a stinky Mandarin fish. I thought it was cured, smoked or salted fish. If I brought it home, I'd rather not have the chance to eat it. So I turned him down and lost him. Later, I tasted the delicious fish and I regretted it. It was later. Gui fish is famous in the kitchens of Huizhou, but many people are overwhelmed by its smell. Gui fish stinks, a famous dish in Huizhou, was made by a merchant who went to visit his family on a boat. Because the weather was hot and far away, the fish would say it carried a foul odor. His wife, Xianhui, couldn't throw it away and entertained him with hair oil and red sauce. Unexpectedly, I was wrong.

Huizhou stinky gui fish, also known as stinky gui fish, fresh fish barrel, pickled fish barrel, is a traditional dish of Huizhou, and one of the representatives of Huizhou kitchen. The so-called fresh pickles in the Huizhou area (present-day Huangshan City, Anhui Province), which means stinky in the local Huizhou dialect, are made in a unique and boring way. Fresh cinnamon fish is cured in lightly salted water at room temperature. The best kimchi is made in wooden barrels. It is placed in the bariga of Sima and pressed with green stones or stones from the Nas River mountain range. After six or seven days, the fish will smell bad, but not stink.