Gui Fish, accurately written as "Mandarin Fish", which is the main character of "Peach Blossom Flowing Water Mandarin Fish Fertility" as Zhang Zhihe put it, has too many strokes, and the people in the marketplace find it too troublesome to use the simplified character of The word "gui" was used to simplify the Chinese character "桂". There are two legendary versions of the origin of the stinky gui fish, but the content is much the same.

The first: Huizhou famous dish stinky gui fish, that is when a Huizhou merchant boat home to visit relatives, because the road is far away from the heat, carry the gui fish is not well preserved stinky, his wife can not afford to throw away the wife of the virtuous, with a thick oil red sauce to deal with a little bit, did not expect to hit the right spot, the stinky gui fish through the cooking, the taste is actually very good. Huizhou businessmen to promote this, the village folks have followed suit, inadvertently, stinky gui fish actually became a Huizhou signature dish. Hairy tofu is also the case, said the war, Zhu Yuanzhang's men rushed into Huizhou somewhere, the local villagers have long heard the wind to flee the scattered, walled off, the army starved to be unable to, in a hurry, will be some of the hairy tofu has been eaten, I did not expect the hairy tofu has a different flavor, so in the army spread, of course, also spread to the people. Over time, these two dishes have become a classic Hui cuisine, even with the "fish do not stink not eat, tofu not hairy not eat" custom.

Another legend is that: in the early years of Hui merchants traveled far and wide, along the way to put rows, playing fish for food, the storage of cinnamon fish for a long time, easy to generate odor, they will be wiped with salt, over and over again, thousands of miles away from the fish is still not discolored, the shape of the right and strong flavor, rolling oil stir-fry, the foreign aroma (I should say that it is the stench) puffing, into carry on. Later generations will carry forward the wisdom of the laborers, the stink of fish pickling method was refined to form a set of rules, the first with good salt soak water, will be impregnated with cinnamon fish for six days, the ratio should be just right, otherwise the taste will be biased. Well-made stinky guppies out of the tank, gills are still red, scales are not off, the quality has not changed, just the skin gives off a special smell like stink, but after washing by hot oil frying, fine fire cooking, but no odor, but fresh and fragrant, it is a superior cuisine, this dish has become a sample of Huizhou cuisine, it is said, did not eat stinky guppies, equal to not eating Huizhou cuisine.

To give me points oh!