First paragraph:
Huangshan Stinky Mandarin Fish has a long history of being made with not only exquisite skills, but also a rigorous selection of ingredients. It is characterized by the use of fresh and bright Mandarin fish, together with self-picked spring water from the countryside, wild spices and rice placed in a cool place for fermentation. After many days of fermentation, the Mandarin fish meat is slim and fresh, with a special and aromatic flavor, and rich in nutrients without being fishy.
Second paragraph:
To say whether a person's cooking is good or not, you can start from the taste of your own kitchen and the reviews of your friends. In the local area of Huangshan, many families have the tradition of making their own stinky Mandarin fish so that more people can taste the unique charm of this cuisine. The flavor of those traditional stinky Mandarin fish presents a hometown originality, without rendering or embellishment, permeated with the purest flavor of the youthful era.
The third paragraph:
Rather than home-made Huangshan stinky Mandarin fish, some formal dining establishments have also discovered the commercial value of this cuisine. When choosing a restaurant, it is important not to chase the reputation and ignore the experience at the tip of the tongue. It is recommended to order from local restaurants with good reputation and authentic flavors in Huangshan in order to start a feast of sight, smell and taste. Please be sure to cherish the food at the same time, maintain a learning and grateful mindset, for the inheritance and development of this cuisine to do their part.