Smelly mandarin fish pursues a richer fish taste. Stir-fry the freshest fish to create more burnt aroma, and then enhance the acceptable "stinky" taste. The taste of this dish has an obvious three-dimensional sense: "stinky in the front, fresh in the back, and fragrant in the back", giving people a sense of taste The enjoyment has become a famous dish that has been passed down to this day. It is said that mandarin duck fish originated from an official in Huizhou in ancient times. He loved to eat fish, and fish was his favorite. Once I went to buy fish for business, and it took several days to bring it back. It already smelled bad.

This is a story. The origin of the smelly fish must have been accidentally letting go of the head, releasing the smell before cooking it and eating it. Among folk home-cooked dishes, there are many such dishes, such as rotten meat buns, rotten eggs, etc., which are all traditional delicacies. Stinky tofu has more stories and more fans. There are also derivatives of stinky mandarin fish, the most famous of which is "barrel fresh fish", which is a specialty of the southern part of Henan Mall and a famous dish of the Hui people. Salted fish is also common in central and southwestern China. Large fish are cut into pieces and stored in salt-sealed jars for several months. Whenever they are taken out, they are brightly colored, white and red, and have a faint alluring smell.

This is the smell of mandarin duck fish. Add some salt and put it into the jar. Leave it for 5-7 days in summer. If it smells fragrant, take it out clean and fry it first and then stew it. Fry both sides in lard until golden brown, add onion, ginger, soy sauce, sweet wine and salt. Add thin slices of pork belly and blanched bamboo shoot slices as side dishes. Add stock and simmer for an hour. The thick fish-flavored soup is ready. The invention of stinky mandarin fish is as inevitable as tofu dregs.

The same is true for frugal families. They are reluctant to throw away slightly spoiled food, but after careful cooking, it is unexpectedly delicious. The reason why stinky mandarin fish has a smell is that during the fermentation and pickling process, the protein in it is decomposed by mold, producing hydrogen sulfide and ammonia, which has a strong smell. After protein is decomposed, various amino acids will appear, and amino acids have a delicious taste, so they are "popular". For thousands of years, people must have tried fish other than mandarin ducks, but no good methods and results have been published. The specific raw materials and flavors, such as soybean tofu, pork leg, ham, etc., are decomposed into amino acids in the same way as stinky mandarin fish, but the process and products may be different.