Stinky Mandarin Fish originates from Hui Cuisine, which originated in the Huangshan region and has a long history of production. The main ingredient is Mandarin fish, and the production process emphasizes on the fire and the choice of ingredients, with a fresh and tender taste, refreshing, not oily and not mushy. Legend has it that more than 200 years ago, fishmongers used light brine to marinate fresh fish during transportation to prevent it from spoiling, and after arriving in Huizhou, it went through a special cooking process to remove the odor and bring out the fresh aroma. This delicacy has an important position in Huizhou cuisine due to its unique production process and taste, which has been passed down to this day and has become one of the favorite delicacies.