Where is the fragrant fish?

Stinky fish is a traditional folk dish in Huizhou. Wash the gills and abdomen of mandarin fish, wipe the table paper clean, sprinkle with kitchen wine and salt foam, and spread the fish evenly on both sides and abdomen by hand. If you have time, you can hang the fish to dry for a day, and the effect will be better. Three mandarin fish with two stinky tofu and pickles are more suitable, so I'm going to try this mandarin fish. I didn't expect it to be a spiritual breath that penetrated the heavens. Later, I thought about it for a long time. It stinks. The aunt who served the food said there was no smell! But my mouth stinks!

Osmanthus fragrans, also known as Osmanthus fragrans, is a traditional dish and one of the representatives of Huizhou kitchen. It originated in Huizhou, Anhui Province (Huizhou is now Huangshan City) and is very popular in Huizhou. People who eat mandarin fish for the first time are afraid to use chopsticks, because mandarin fish tastes like stink, but it doesn't stink, which makes people a little worried. This traditional Anhui dish can be eaten all over Zhejiang, but some improvements have been made to cater to the tastes of local people. If you want to eat authentic mandarin fish once, the authentic mandarin fish will be preserved and the preserved taste will be stronger.

A colleague from my hometown in Hubei said he would give me a stinky mandarin fish. I thought it was smoked fish, smoked fish or salted fish. I'd rather not have a chance to eat it if I take it home. So I turned him down and lost him. Then I tasted delicious fish and regretted it. This was later. Mandarin fish is very famous in Huizhou kitchen, but many people are suppressed by its taste. Gui Yu Chou, a famous dish in Huizhou, is a businessman who went to the boatman's house to visit relatives. Because the weather is hot and far away, fish will say it stinks. His wife Xianhui was reluctant to throw it away and treated him with crude oil and red sauce. Unexpectedly, I was wrong.

Huizhou stinky fish, also known as stinky fish, fresh fish barrel and pickled fish barrel, is a traditional dish in Huizhou and one of the representatives of Huizhou kitchens. The so-called fresh kimchi in Huizhou area (now Huangshan City, Anhui Province) means smelly in the local Huizhou dialect, with unique production method and boring production technology. Fresh mandarin fish are salted with light salt water at room temperature. It is better to pack kimchi in wooden barrels. It was placed in Sima, Barriga, and pressed with green stones or stones from the Nas River Mountains. After six or seven days, the fish will smell bad, but not bad.