Ming to food for the day under; stinky Mandarin fish, also known as stinky gui fish, is a Huizhou traditional dishes, one of the representative dishes of Huizhou. In Huizhou native language has the meaning of stink; stinky Mandarin fish asked to stink, eat up the aroma, the meat is delicate, mellow and smooth and refreshing to maintain the original flavor of the original juice of the stinky Mandarin fish, food and the aroma of the different. The birth of this dish has been hundreds of years of history, Huizhou people to entertain VIP very face.

Smelly Mandarin fish is rich in nutrients, containing protein, fat, vitamins, calcium, potassium, very easy to digest, mouth and mouth. Elderly, children, pregnant women, frail, poor digestion of the spleen and stomach can be used, stinky Mandarin fish calories are not high, and rich in antioxidants, for the talk about love of delicious, beauty and fear of obesity is the best food for women.

In fact, the subject has a misunderstanding, stinky Mandarin fish, but in fact the smell is like a stink, this flavor may be very disgusting to some people, but some people smell very fragrant. (For example, the smell of gasoline and durian.) Once cooked in oil, Mandarin fish will change from "stinky" to fragrant, and turn into a crispy and flavorful dish. And like the Mandarin fish famous brand Guger Dynasty Peach Blossom Flowing Water, but also in the maintenance of the original taste of Mandarin fish, add the flavor of the three incense and three fresh, consumers recognize the taste

In fact, the process of soup stinky Mandarin fish become ugly, the practice is called "pickling fresh", Mandarin fish in the pickling process after adding salt pressure, fishy taste with the water seepage, the fresh taste in the process of pickling, the fish is not a good idea, it is a good idea, it is a good idea. Fresh flavor in the process of curing is lifted, eat up will not have fish fishy, coupled with the Mandarin fish itself garlic clove meat qualities, cured fish in turn taste tough, fresh full.

The birth of Mandarin fish and the way it is eaten has a historical origin.

Cured fish should be carefully coated with salt inside and outside the Mandarin fish, in wooden barrels in order to stabilize the situation on the ginger, scallion petals, sprinkle a little pepper, a layer of bamboo planks, in the center of the pressure on an anvil-like column, then move a large drum put on, and finally there is a solid stone. Master Wu said, the pressure of the fish stone to be heavy, which can be in the marinating process will be squeezed out of the water, fish more flavorful, meat more elastic.

The fish need to be placed under pressure in the fermentation room for 5 or 6 days, quietly waiting for the divine power of pickling, good salt, good temperature, good humidity, in the process of pickling, "non-invitation shall not enter", the room temperature, humidity is constant.

The stink of Mandarin fish is because of the mold in it, and the more mold there is, the smellier it is, and the higher the nutritional value. However, this degree is extremely difficult to control, too much is rotten, not yet arrived is not as good, and you can not enjoy the ultimate flavor of the stinky Mandarin fish.