Stinky mandarin fish, the "soul dish" of Huai cuisine, the smellier the better!

 "Turning decay into magic is the culinary wisdom of the Chinese people."

 This phrase applies perfectly to the famous "Three Stinky" delicacies. 

Stinky tofu, stinky mandarin fish, and snail noodles, commonly known as the "Three Stinkies" in the human world, are considered like biochemical weapons due to their distinctive smell before trying them. 

One day, finally pinching the nose and overcoming the psychological barrier, taking the first bite, and falling completely in love with them!

 "Only when the stench goes deep can we appreciate the fragrance. Once the delicate balance between strange stench and exotic aroma is reached, it becomes irresistible."

 Stinky tofu and snail noodles have long been famous and can be found everywhere in the streets, but stinky mandarin fish seems to be "hidden in the deep alleys," and can only be found in Huai cuisine restaurants.

 Now, we have brought the Huangshan stinky mandarin fish that smells "stinky" but tastes delicious, from the brand "Huilu".

 Stinky mandarin fish is a representative dish of Huizhou cuisine and has been featured in the TV show "A Bite of China". It is said that the smellier it is, the better it tastes!

 The production team of the TV show "Taste of China" also specifically came to Huizhou to feature this famous dish.

In fact, the original name of stinky mandarin fish should be "marinated fresh mandarin fish". Its taste is a fermented, somewhat stinky but not rotten smell, definitely not the smell of rotten fish or shrimp.

 The origin of this famous Huizhou dish is said to be a mere accident or coincidence.

 In the past, due to the lack of refrigeration technology, fresh fish was difficult to preserve.

 It is said that fishmongers along the Anhui section of the Yangtze River used to transport precious mandarin fish to the mountainous areas of Huizhou for sale during winter. 

To prevent the fish from spoiling during the journey, the fishmongers would sprinkle a layer of mild saltwater on each layer of fish and flip them over to maintain their appearance. 

After seven or eight days of travel, when they arrived in Tunxi and other places, the fish gills would still be red, scales intact, and the quality unchanged, but the skin would emit a unique smell that was somewhat stinky but not entirely so.

This "stinky smell" comes from the fermentation of proteins in the fish meat. Although it smells "stinky," during the cooking process, most of the "stinky smell" will evaporate.

 After cooking over low heat, not only does it lose its stinky smell, but it becomes incredibly fragrant. The texture of the fish also changes, becoming firm and chewy. 

Fermented foods have a complex and unique flavor that fresh foods do not possess, but enjoying this taste requires patience and courage.