1, stinky Mandarin fish stink mainly from its special curing method, which stems from the rich protein of fish, in the hot and humid temperature part of the protein decomposition, into a small amount of cheong proteins and amino acids, at this time will produce mucus and a faint odor, but because of a small amount of amino acids, so will make the fish have a significant increase in the taste of the fresh meat. By the same token, the same situation occurs in soy sauce tofu and stinky tofu.

2, stinky Mandarin fish, also known as stinky gui fish, barrel fresh fish, barrel fish, pickled fresh fish, is a Huizhou traditional dish, one of the representatives of Huizhou cuisine, smells stinky, tastes fragrant, the meat is tender, mellow, smooth and crisp, maintaining the original flavor of the Mandarin fish original juice.