There is a story in the historical allusion of the stinky mandarin fish: more than two hundred years ago, when in the Anhui riverside area, most of the residents were living by fishing, in the winter, the fishmongers would pack the osmanthus in wooden barrels, and then transport it to the Huizhou Mountains, when the traffic was very underdeveloped, the transportation process was too long, the fishmongers in order to prevent the guiyu from deteriorating and rotting, sprinkled a layer of salt on the laurel fish to keep the fish tender.
The fishmongers spread the mandarin fish in the barrel layer by layer with salt, and turned it over from time to time to prevent the rotten mandarin fish from affecting other fish. About seven or eight days of travel to reach the Huizhou area, after arriving there, the gills of the osmanthus fish are still bright red, the fish meat is also flushed, but it emits a very smelly special smell, the average person does not like this taste, but people clean this stinky mandarin fish for cooking, but found that eating a little stinky mandarin fish is not, and the meat is more fresh than fresh mandarin fish, very delicious, so the stinky mandarin fish slowly became a local special food, Later, stinky mandarin fish also became a staple dish in Hui cuisine.
From the historical allusions, it is not difficult to see that in order to prevent the mandarin fish in the wooden barrel from deteriorating and rotting, people only used salt to wipe the mandarin fish, and during the journey, the mandarin fish naturally fermented at room temperature, and finally became a Huizhou stinky mandarin fish that everyone loved to eat, which has been passed down to this day.
Of course, in today's society, Anhui region, people pickle stinky mandarin fish is also the traditional pickling process, the fresh mandarin fish slaughtered, removed the internal organs, fish scales gills, the mandarin fish body evenly smeared with salt, neatly placed in the wooden barrel, in order to remove the fishy smell of the fish, now when marinating the stinky mandarin fish will be appropriate to put some ginger slices and peppercorns, on the one hand to go fishy, on the other hand can increase the flavor, at the same time will be pressed on the surface of the fish with pebbles, so that the marinated bad mandarin fish, meat Q bomb, smooth and tender.
Such pickled stinky mandarin fish is not the same as our own New Year's pickled fish, home pickled fish casually with a pot or tank ah directly pickled on the line, will not consider using pebble press, but one of the most exquisite processes of pickling stinky mandarin fish is to use wooden barrels, this wooden barrel is made of fir wood, some are made of camphor wood, its purpose is to absorb the stench emitted by the cinnamon fish in the pickling fermentation process, which is the reason why the stinky mandarin fish marinated by this process smells smelly and delicious.
Because of this, many families are also trying to marinate the stinky mandarin fish at home, in fact, the idea is good, on the one hand to satisfy curiosity, on the other hand, may feel that they pickled the stinky mandarin fish also has a sense of achievement, but also can save some money, but the fact is often the opposite, first, the traditional stinky mandarin fish Of the meat is completely marinated, because the pickled mandarin fish is a complete process, any link or tool use error in the middle will affect the taste of the stinky mandarin fish, second, in fact, buy the cinnamon marinated, It doesn't save a lot of money, because our manufacturer wholesales a lot of cinnamon fish, and the cost of each fish is definitely lower than the cost of buying live cinnamon fish in the wet market, so the price of live cinnamon fish you buy may be higher than the price of the skunk mandarin fish we sell.
So this is also why many families are willing to buy pickled stinky mandarin fish directly from us and go home to braised, rather than groping for pickling at home. Our stinky mandarin fish are all live fish marinated, clean up the chest to scale and gills, clean clean, barrel natural fermentation, vacuum independent packaging, after receiving the courier, put the stinky mandarin fish in the refrigerator freezing area frozen, when eating, take out the natural thaw on the line, remember a little, stinky mandarin fish is a pickled product, do not put salt when cooking, because the spices used such as soy sauce ah raw soy sauce and PiXian watercress sauce and so on are salty.
The following is our store, you can directly place an order in the store, after we receive the order, basically the next day can be shipped, like Jiangsu, Zhejiang, Shanghai and Anhui region, after the delivery of the next day can receive express delivery, the latest 5 days can receive express delivery, very convenient. Friends who like to eat stinky mandarin fish can place orders in the store, which also has huge discounts, and we are a national free shipping, the most important point is that the quality of our stinky mandarin fish is one of the best, I believe you will think about the second time or even more times when you eat the first time!
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Huangshan stinky mandarin fish, free shipping nationwide ¥168 purchase