Early Huizhou merchants traveled far, along the way to put rows, playing fish for food, stored Gui 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 taste strong, rolling oil frying, the foreign aroma (I should say that is the stench) pungent, into the carries 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 Hui cuisine, it is said, did not eat stinky guppies, equal to did not eat Hui cuisine.
Introduction of stinky gui fish
Stinky gui fish, also known as stinky Mandarin fish, is a traditional dish, one of the representatives of Huizhou cuisine, originating from the Huizhou area of Anhui Province (Huizhou is the area of the current Huangshan City), popular in the Huizhou area. People who see it for the first time do not dare to eat it, because the Mandarin fish emits an odor that seems to be foul and not foul, so people are a little worried. In fact, you do not have to worry, this is not a dish tasteless and issued by the smell, this is the unique flavor of this dish, when you eat a mouthful, you will be surprised to find that it tastes so delicious, this is the famous dish in Huizhou stinky Mandarin fish.
The Story of Stinky Mandarin Fish
Legend has it that more than 200 years ago, fishmongers along the river transported Mandarin fish in wooden barrels from the Yangtze River to the mountainous areas of Huizhou for sale at the beginning of winter every year (known as "barrel fish" at that time), and to prevent the fresh fish from deteriorating, a layer of fish was used to prevent the fish from spoiling. In order to prevent the deterioration of fresh fish, a layer of fish is sprinkled with a layer of light salt water, and often turned up and down. So seven or eight days to arrive in Tunxi and other places, the gills are still red, scales are not off, the quality has not changed, only the skin gives off a special smell like stink, but after washing and frying in hot oil, fine fire cooking, but no smell, but the fragrance is incomparable, and become a popular delicacy continues to be down, and so far, the reputation has not declined. Nowadays, this dish is no longer used to cook the barrel fish. Instead, it is made with fresh peach blossom mandarin chuatsi (every year when peach blossoms are in full bloom and spring news is in the water, this fish grows the most fat and tender) salted with salt or thick meat brine and then cooked with traditional cooking methods, so it is also known as "pickled fresh mandarin chuatsi".
This is a famous dish in Huizhou, and people who see it for the first time are afraid to eat it, because the odor from the Mandarin fish is a bit worrying. In fact, you do not have to worry, this is not a dish tasteless and issued by the smell, which is the unique flavor of this dish, when you eat a mouthful, you will be surprised to find that it tastes so fresh and beautiful, which is the famous dish of Huizhou mandarin fish.
Jixi, Anhui Province, is one of the best places to make this dish. Nowadays, Jixi has introduced new ways to make stinky Mandarin fish, such as "dry pot stinky Mandarin fish", "burger stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", "sauce stinky Mandarin fish", and "sauce". Nowadays, Jixi has introduced new ways to cook Mandarin fish, such as "dry pot Mandarin fish", "burger Mandarin fish", "soy sauce Mandarin fish", "cellar Mandarin fish", and many other cooking methods.