There is also the stinky snakehead fish in Huizhou cuisine.

The stinky snakehead fish comes from Huizhou, which is one of the representative works of Huizhou cuisine. It has also been on China on the Tip of the Tongue, and the more smelly it is, the more delicious it is.

The program group "Twelve Scenery Programs" also came to Huizhou to cook this famous dish.

If you can't smell the "smelly" smell in the Anhui cuisine restaurant, it means that the restaurant is not authentic enough.

In fact, the real name of stinky mandarin fish should be called "pickled fresh mandarin fish", and its taste is fermented, which is smelly but not smelly, and it is by no means the rotten taste of rotten fish and rotten shrimp.

It is said that the origin of this famous Huizhou dish is just an unintentional insertion.

In the past, it was difficult to preserve fresh fish because of the lack of cold storage technology.

It is said that every year in winter, fishmongers along the Yangtze River in Anhui will ship mandarin fish, a valuable aquatic product of the Yangtze River, to Huizhou Mountain for sale in wooden barrels.

on the way, in order to prevent fresh fish from going bad, fishmongers will sprinkle a layer of light salt water on each layer of fish and turn it up and down to ensure the fish looks good.

After arriving in Tunxi and other places for seven or eight days, the gills of the fish are still red, the scales are not peeled off, and the quality has not changed, but the epidermis emits a special smell that seems to be smelly but not smelly.

This "bad smell" comes from the fermentation of protein in fish. Although it smells "bad smell", most of the "bad smell" will evaporate during cooking.

after cooking with low fire, it is not only odorless, but also delicious, and the taste of fish has also changed, and the meat is firm and chewy.

Fermented food has a thousand twists and turns of flavor that fresh food doesn't have, but it takes patience and courage to enjoy it.