Stinky mandarin fish is a special cuisine in Anhui, with the prevalence of Hui culture, Anhui stinky mandarin fish in all parts of the country to spread the reputation, here is not one by one to repeat the historical allusions of Huizhou stinky mandarin fish, today we want to talk about the topic is Huangshan stinky mandarin fish, eaten for so many years, in the end which family of stinky mandarin fish is the most authentic?
Before talking about this topic, I inadvertently thought of one thing, that is, in 2006, I remember that it was just in time for the end of the middle school entrance examination, it was also a big holiday, three years of study pressure made people tired, it was not easy to end the middle school examination, it was really time to relax, and my parents also agreed with my idea, so we went to Huangshan to play together, at that time we did not choose to climb Huangshan, but went to the rural attractions in the mountains to play, only remember the mountains are cloudy, bamboo and trees, babbling streams, very beautiful, Under this environment, I feel that all the fatigue is gone, the air is so fresh, the feeling here is completely different from the feeling of being in my own plain home, we stayed in a homestay at night, dinner was also arranged by the owner of the homestay, remember very clearly, dinner ate stinky mandarin fish, this dish is also highly recommended by the owner.
Stinky mandarin fish is the boss's own home pickled, at that time also remember, there are a lot of stinky mandarin fish neatly placed in the wooden pot, yes, at that time was the wooden pot pickled stinky mandarin fish, stinky mandarin fish body sprinkled with pepper crushed and pepper, and some ginger slices, the fish body also changed the flower knife, the boss told us this kind of pickling, on the one hand, for the fish meat into the taste, on the other hand, to go fishy, better emit fishy smell, at that time said that these we do not understand, is that the smell of this fish is very smelly, dare not imagine what this fish will look like.
Seriously, when the stinky mandarin fish was served on the table, our family really did not dare to get off the chopsticks, it did smell a stink, but this smell was different from the smell of rotten meat, and it was accompanied by a faint fragrance in it. At that time, Dad was still more brave, looked at each other, Dad was the first to eat stinky mandarin fish, said here, and rose to see, only to see dad with chopsticks to move the fish meat, the fish meat of the stinky mandarin fish is garlic cloves, unlike the kind of crucian carp, carp, grass carp that we eat at home, the fish meat we generally eat is not in pieces, according to our hometown, the fish meat we usually eat is softer, unlike the stinky mandarin fish meat, garlic cloves are obvious.
I saw dad clip a piece of fish meat carefully put in the mouth, chew slowly, from dad's facial expression, actually felt the feeling of enjoyment, this feeling aroused my curiosity even more, I quickly clipped a piece of fish meat clean into the mouth, really, this feel completely different, there is no smell at all, and when chewing with a clear fragrance, and the meat is very smooth and tender Q bomb, really like the boss said: smell smelly and delicious. Then my mom and sister also tasted the stinky mandarin fish, and that dinner, looking back now, was a different feeling, from fear, to curiosity, to trying to like and then falling in love with the mandarin fish, this feeling of ups and downs is hard to have.
Now I really wait until I grow up and make stinky mandarin fish with my partner, I realize that there is actually a feeling of childhood in it, because it is culture, so it is inherited, because it is food, so it continues.
Speaking of this, in fact, it is really to say which stinky mandarin fish is the most authentic, from so many years of experience, this question is actually really difficult to answer, on the one hand, Anhui stinky mandarin fish are all characteristic pickled aquatic products, the selection of live fish, the real difference between each stinky mandarin fish is that the marinating process of each house is not the same, some may put more salt, some may not put peppers, some may be marinated in camphor barrels, some may be marinated in other wooden barrels, but no matter what, If you really want to distinguish, you must remember these points, first, the place of origin is in Anhui, second, live fish pickling, third, natural fermentation of wooden barrels, fourth, clean chamber to scale and gills, the fifth vacuum independent packaging, if these conditions are met, in fact, it is basically an authentic Huangshan stinky mandarin fish.
Well, today's sharing is here, thank you for your attention, the following is still to introduce you to our stinky mandarin fish, our stinky mandarin fish, live fish slaughter sha, under constant temperature conditions, remember must be under constant temperature conditions, wooden barrel natural fermentation, fish are all cleaned up in the marinade, and do not need to clean, pickled good stinky mandarin fish is wrapped in vacuum packaging bags, a fish a vacuum packaging bag, easy to preserve. Today's hanging link is 8 two-9 two stinky mandarin fish set, a total of 3, each fish is 8 two to 9 two weight, 3 total weight is not less than 2.4 pounds, three fish a foam box, which is equipped with ice packs, in addition to the package containing spices, are in the following shop link, like to eat stinky mandarin fish friends, you can order yourself, thank you for your support!
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Authentic Anhui stinky mandarin fish with seasoning package ¥148 purchase