There is never a lower limit to the competition for stinky food, and if only the "stinky" dimension is considered, the guì fish can also win from the vast majority of dark dishes.
It is hard to imagine that anhui people can invent Huizhou stinky tofu and have the idle energy to open a second science and technology tree.
Similar to durian, people who like or dislike represent the two extremes of taste evolution.
That lingering smell, swirling around the market, in the air into a feminine little hand, some students do not understand the style and can still enter Beijing, and most ordinary students will be accidentally hollowed out after touching it.
Sinking is sometimes a relief.
"Only when eating stinky mandarin fish, I have been drifting north for many years, and the Anhui bloodline in my body will instantly awaken."
"After eating the stinky mandarin fish, the cats in the community followed me all the way, I was afraid of the cats, the more they were squeamish the faster I walked, and when I got home, I found that at least there was a reinforcement company."
We can find the hint of the many accolades about this dish, the stinky mandarin fish, which is michelangelo that comes to mind when many diners have a drop in blood sugar.
It knows how to fish people better than temporary prayers and snickers.
Some people just can't stand listening to the name of this dish, as one of the representatives of Anhui cuisine, stinky mandarin fish is often listed in the punch card plan by friends from other places.
If you abandon the online praise that interferes with your judgment, go to any Anhui restaurant for a field blind test.
When I first entered the door, my confidence was quickly shattered by an invisible aura, and the miraculous effect of Wangmei in quenching thirst could be confirmed at the dinner table.
It is the top card in all Anhui cuisine menus, and even if it is stolen by some jianghu dishes, it is also the most capable of playing in the Inner House.
In Anhui, some people may reject stinky tofu, but few people can be indifferent to stinky mandarin fish.
This is the key to opening the depths of the taste buds of Anhui people, once opened, the tongue is not dominated by the brain.
Some people have not waited for the fish to be served, they are captured by its pot gas, and the cook is like a seasoned bomber pilot, dragging a long aircraft pull line into the enemy's airspace, at this time you have only two choices, either to escape the single and die, or to surrender obediently.
The experience of life becomes abundant and sweet after you convince yourself of your timidity.
Similar to most stinky dark dishes, "stinky" is only used to distinguish the name of the enemy and me, it is like the red and blue on the head of the river fighting the king, and it is also like the warmth and gray of the mentality before and after the confession.
Stepping over the threshold in the heart, in front of the stinky mandarin fish, is often simpler than imagined.
People who have the courage to try it can find something different when they first move the chopsticks.
The stinky mandarin fish hiding in the plate is not as smelly as imagined.
It only has a very special odor when it is not processed in the marinated state, and after washing it, it is slightly fried in hot oil and cooked over a fine fire, not only will the odor weaken a lot, but it will also be very fragrant, which is a very special aroma, and this taste is even more penetrating than the WiFi signal of the neighbor.
The smell is more than most of us have experienced, it is a complex and layered blend, some people describe the taste of raw fish as a moldy tomato is giving half-cooked stinky tofu in a sauce jar, and the taste of becoming a cooked food becomes a sauce tank filled with vanilla ice cream.
What they smelled and ate at the door were twin gourd brothers, who had a clear and consistent position but very different personalities.
Only unity is the ultimate meaning of the stinky mandarin fish. The nose may lie to you, but the tongue doesn't, and it's rare to hear a tragedy of someone spitting out the first bite, unless it's a hot mouth.
Some people have surrendered before they can open the disposable equipment on the table, and the experienced Anhui people will use chopsticks to quickly remove the vegetable decorations on the fish.
Starting from the belly of the fish, slowly playing, the fish meat will be very obedient, after the piece is clamped, full of soup, gently blow two quick entrances, the fish spines are concentrated in the dorsal fin, which is its greatest kindness to humans.
At this time, the other competitors on the table have become redundant supporting roles, and the fish soup alone can be placed under two bowls of rice.
Cooking is probably one of the toughest jobs in the world.
Hovering around the fire all year round, their sense of smell and taste will be more fragile than ordinary people.
But fortunately, cooking stinky mandarin fish will not, and even the strong smell that they carry for many years will make the people around them admire them for three points.
Since its inception, stinky mandarin fish has traveled all over the country with the footsteps of Huizhou merchants, and since then it has been continuously improved in combination with local cuisine.
Hunan's stinky mandarin fish method pays attention to spicy, salty while increasing the taste change; Nanjing's stinky mandarin fish is more emphasis on steaming skills, on the basis of maintaining the original freshness of ingredients, it can also be eaten cold; some cities such as Shaoxing, Zhejiang, there are also stinky mandarin fish and bracken for secondary fermentation of the cruel way of eating.
Although there are many genres of mandarin fish cuisine, the most basic core is mandarin fish.
The hungry ancients praised the mandarin fish after tasting it, and before it became smelly, the fish meat was actually very delicious.
Zhang Zhihe once described in "Fishing Song" that "the egrets fly in front of Xisai Mountain, the peach blossom flowing water mandarin fish fat", this human delicacy that runs through history and present, from the ink to the ink, is transformed into a rare bun, and the mandarin fish and pufferfish, knife fish, and anchovy [shí] fish are all representatives of Jiangnan fish fresh.
Especially around the annual Qingming Festival, when the peach blossoms are in full bloom, the spring flood in Jiangnan is coming, and it is also the fattest season for mandarin fish, and the mandarin fish in this period is called "peach blossom mandarin".
The gourmets will not miss this rare river fresh, but at this time, the mandarin fish is still a key step away from becoming a famous horn.
In more than 200 years of the frontier river area of Anhui Guichi, Tongling, Datong and other places, fishmongers every year in the winter, will be mandarin fish in wooden barrels to Huizhou mountain areas for sale, in order to prevent fresh fish in the transportation process deterioration, the use of a layer of fish sprinkled with a layer of light brine method, on the way will often turn the fish up and down, so that it soaked salt evenly.
When it takes seven or eight days to reach Tunxi and other places, the gills are still red, the scales are intact, and the flesh of the fish has not deteriorated, but the skin emits a special smell that seems to be smelly and not smelly.
The current processing method continues the wisdom of the ancients.
Live fish need to be slaughtered, the internal organs are removed to retain blood stains, layer by layer into camphor barrels, sprinkled with salt, five or six layers of yards, plus a wooden lid, and pressed with a heavy object.
A special environment has been formed in the barrel, wonderful microorganisms continue to ferment, under the joint action of the fish's endogenous enzymes and microorganisms, the proteins and other organic matter in the mandarin fish are degraded to form small molecules such as free amino acids, free fatty acids and nucleotides, and at the same time, the unforgettable taste begins to form.
The successful invention of an ingredient is always based on solving a dilemma in life.
The surprises it brings to people may also be blessed by the muse of inspiration and cross-species experiments by some pioneers.
Stinky mandarin fish not only has a regular way of eating, but also hot pot and barbecue, it is said that some places are so popular that they need to queue up for a long time to make a wish, and some people have eaten dumplings stuffed with stinky mandarin fish.
There is even a combination with mooncakes that people are unexpected.
In Huizhou cuisine, not only are there evil dishes such as stinky mandarin fish, but also Laba tofu and edamame tofu are also representatives of the "stink" in Huizhou cuisine.
The formation of a taste is not only an accident, but also has the wisdom of the ancients to try to reconcile with nature.
The balance between the smell is difficult to grasp, and they are often just a line apart.