Valley rainy season,
Plumbing river clear,
It's when mandarin fish are at their fattest.
At this time, if you walk at the foot of the Huangshan Mountain,
You can taste the most delicious and authentic mandarin fish.
Mandarin fish, commonly known as laurel fish,
It is a fish that people in Jiangnan especially like to eat.
Fresh mandarin fish,
Especially after the peach blossoms bloom,
The meat is fat and smooth, fresh and tender,
Steaming is especially preferable.
Legend has it that in the old days, Guichi along the river,
Merchants in Tongling and Chase,
To put the precious Yangtze River mandarin fish,
It is shipped in wooden barrels to the Tunxi area at the foot of huangshan Mountain for sale,
and Shunhui Hanggu Road sold to Hangzhou.
Because the transport distance is six to eight days,
Traders to prevent fresh fish from spoiling on the way,
A layer of fish is placed in a wooden barrel,
Sprinkle a layer of light brine method,
and pressed with bluestone or river pebbles,
Every three to five have to flip up and down.
When you arrive at your destination,
At this time, the scales of the mandarin fish have not fallen off, and the quality has not changed,
The gills of the fish are still red,
Just the epidermis is viscous,
And emits a smell that seems to be smelly and not smelly.
Freshly pickled mandarin fish after washing,
Fried in hot oil,
Supplemented with gravy and various ingredients,
After cooking on a fine fire,
This unique mandarin fish dish,
Maintaining the original taste of mandarin fish,
Not only did it have a foul smell,
On the contrary, the fragrance is fresh through the bones, and the food is different,
Unforgettable for diners everywhere.
This dish that smells bad and tastes good,
It is the famous dish in the Huipai school, "stinky mandarin fish",
In Anhui local also known as pickled fresh mandarin fish,
After hundreds of years of inheritance,
Nowadays, it is the top dish in Hui cuisine.
Source: Thoughtful