"Stinky mandarin fish" is a famous dish in which province?

Stinky mandarin fish is a traditional folk dish in Huizhou, which is popular in Wanjiang area, such as Guichi, Tongling and Datong. Stinky mandarin fish, also known as stinky mandarin fish, Huizhou stinky mandarin fish, pickled mandarin fish, pickled mandarin fish; It is also called barrel fish because it is kept in a barrel.

Stinky mandarin fish allusions:

According to legend, more than 200 years ago, fishmongers in Guichi, Tongling, Datong and other places along the Yangtze River transported the Yangtze River mandarin fish in wooden barrels to Huizhou mountainous areas for sale every winter, because it took seven or eight days to get to Tunxi, in order to prevent fresh fish from deteriorating.

When the fishmonger puts the bucket, a layer of fish is sprinkled with a layer of light salt water, which is often turned up and down: when the fish arrives in Huizhou, its cheeks are still red, its scales are not off, its quality remains unchanged, but its skin emits a bad smell. After washing, it is slightly fried with hot oil and cooked with low fire, and the odor is completely eliminated, which is extremely delicious and becomes a well-known delicacy.

Extended data

Stinky mandarin fish material: 500g clean mandarin fish, 40g pork slices, 20g winter bamboo shoots, a little Jiang Mo, ginger slices, garlic sprouts and onion strips. The main food ingredients of Siniperca chuatsi are analyzed as follows:

1, Siniperca chuatsi (mandarin fish) contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, phosphorus, selenium and other nutrients. And its meat is tender and easy to digest. For children, the elderly and people with weak digestive function of spleen and stomach, eating mandarin fish can not only replenish deficiency, but also worry about digestive difficulties.

2. Pork has the lowest protein content and the highest fat content. The protein content of lean pork is very high, and it can contain as much as 29g protein and 6g fat per 100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B.

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