Some people say that in the Hui Restaurant, if you can't smell the smell, it means that the restaurant is not authentic enough, and this authentic is: stinky mandarin fish. Anhui people's diners love this stinky fish.
The story of food in Huizhou
Shi Yun: "Although my hometown is far away, the good taste is quite suitable", which refers to the Hui cuisine of Jiangnan. "China on the Tip of the Tongue" is a hit, and it has set fire to two star dishes, stinky mandarin fish and edamame tofu, and this is just the most popular delicacy from Huizhou folk cuisine.
In huizhou dialect, stinky mandarin fish is also called "pickled fresh mandarin fish", pickled fresh in the dialect is the meaning of stink, mandarin fish in the marinating process after salting and pressure, fishy taste with the moisture seeped out, the umami taste in the process of pickling is lifted, eat will not have the fishy smell of fish, plus the mandarin fish itself garlic clove meat characteristics, marinated fish meat but the taste of tough, delicious.
Delicious is often paired with a story of serendipity, and stinky mandarin fish is no exception.
A certain old man in the ancient Huizhou capital especially loved to eat mandarin fish, but at that time, transporting mandarin fish to ancient Huizhou was not an easy task, and summer was the biggest challenge. Under the high temperature and high humidity, the mandarin fish has died on the way to transport, only to be processed clean and salted after continuing to transport, to Huizhou has begun to ferment, fishmongers are still cooking to eat, did not expect the smell of the particularly fragrant, fresh fragrance, more than fresh mandarin fish more than a taste of endless!
The prefect who loves stinky mandarin fish is not cute
Since then, the stinking mandarin fish has become popular in Huizhou, from officials, merchants, literati to ordinary people, all of whom have taken such a bite, with "stink" as the incense. In fact, it is the taste of time transformation.
Cooking fish is never difficult for Chinese, and stinky mandarin fish is arguably the most time-consuming and laborious. A dish of stinky mandarin fish, from fresh fish to the table, takes at least a week.
In the marinating of stinky mandarin fish, each house has its own ingredient secret
Select fat live fish, slaughter to remove internal organs, a layer of fish a handful of salt in the barrel, on top of the heavy weight, pour up and down once a day, about 20 degrees of temperature, after 5-6 days of waiting, the unique flavor of the mandarin fish will be pickled.
Fermentation is different from decay, and the higher the mold in the food, the higher the nutritional value. However, this degree is extremely difficult to control, too rotten, not yet, and can not enjoy the ultimate taste of stinky mandarin fish. The cooking of stinky mandarin fish is also particularly important, and the successfully pickled stinky mandarin fish is in line with the strength of the meat, and after careful preparation, a time-consuming dish can be completed. Stinky mandarin fish on the table with a marinated aroma, as if smelly and fragrant.
Garlic cloves are good mandarin fish
Use chopsticks to gently remove the garlic cloves on the surface of the fish, and the fish is easily separated from the body. Under the combination of time and salt, mandarin fish transforms from simple deliciousness to umami richness and endless aftertaste. If fresh fish is compared to a pure love girl who has just opened her love sinus, then the marinated fish has more flavor, like a hook. The real taste of stinky mandarin fish lies in the dedication and pursuit of umami in Huizhou people and in the meticulous cooking.
Some people say that the people who eat "rot" are the people who can eat. Fermented food has a taste of thousands of turns that is not eaten fresh, and this taste requires wisdom and patience to enjoy.
Authentic emblem restaurant, this fish must be indispensable! Are you right at the Emblem Restaurant?