The lack of preservation technology in ancient times made it difficult to preserve fresh fish. When the peach blossoms flowed and the Mandarin fish were fresh and fat, the fishmongers used salt to prevent the fish from spoiling, which was a last resort. Within the wooden barrel, a layer of fish, a layer of salt, often turned during transportation, can keep a few days not to rot, only slightly stink.
The Mandarin fish is a fierce, meaty fish with a delicious flavor. Huizhou people cooking pickled fresh Mandarin fish, is to give full play to the Mandarin fish flavor and tender meat characteristics. The whole fish first fried and then burned, with bamboo shoots, meat, chili peppers, green onions, ginger and garlic and other flavorful ingredients with, will not overpower the main, but rather like a "radical", fully mobilized the fish meat of the fresh. Clip a chopstick fish, popping teeth juicy, chewing up full of fish unique sweet, "stink" can really become a gimmick.