Wooden barrel to remember the stinky mandarin fish | the classic Huizhou taste, the cumulative reception of more than 1 million people to taste the Classic of Huizhou cuisine, telling the past life and this life across the mountains and rivers, only for the original flavor to smell like a stinky non-smelly, after tasting the lips and teeth to leave a fragrant food and taste

<h1 class= "pgc-h-arrow-right" > savor the emblem cuisine classics, telling about past lives and present lives</h1>

Hui cuisine is a local cuisine that originated in Huizhou (mainly in present-day Huangshan, Anhui Province), and one of the most famous dishes in Huizhou cuisine is stinky mandarin fish.

Stinky mandarin fish, also known as stinky cinnamon fish, because it is put into the barrel to marinate, also known as barrel fish, is a traditional folk dish in Huizhou, popular in the southern Anhui region.

<h1 class="pgc-h-arrow-right" > spanning between mountains and rivers, only for the original flavor</h1>

A fish, the beginning is frugal, passed down is ingenuity. A group of craftsmen who have only made one fish in their lives guard the quiet place of Huangshan Mountain and pass on their skills from generation to generation.

In July 2017, the stinky mandarin fish followed the footsteps of a group of Huizhou chefs to Hefei, the capital of Anhui Province. This group of Huizhou chefs has always adhered to an ingenuity, brought the deep taste of Huizhou to a new land, and founded the "Wooden Barrel Record Stinky Mandarin Fish".

Chef Zheng has been making stinky mandarin fish for more than 20 years, and he from Huangshan told us that the temperature and humidity of Huangshan are the most suitable for pickled fish and are conducive to fermentation.

In order to ensure the taste and texture of the fish, the mandarin fish in the store is first pickled in Huangshan and then transported to Hefei by cold chain. We work tirelessly across the landscape to give diners the best taste experience.

The delicious flavor of stinky mandarin fish is inseparable from the chefs' exquisite craftsmanship, from material selection, pickling to cooking, every link needs to be strictly controlled, not sloppy.

01 Material selection

Mandarin fish is a fine product of fresh fish, as early as the Tang Dynasty, the poet Zhang Zhihe had a famous sentence of "Egret flying in front of Xisai Mountain, peach blossom flowing water mandarin fish fat". Huizhou people cook mandarin fish, is to give full play to the characteristics of mandarin fish flavor and tender meat.

Delicious stinky mandarin fish, the first meaning is fresh material. Take about two pounds of stinky mandarin fish, clean the chest and remove the cheeks, kill and wash clean.

Use a knife to draw a few strokes on the fish to ensure that the fish can be fully marinated and the taste is more delicious.

02 Marinate

Pickling is the key link for the stinky mandarin fish to be "different", follow the footsteps of Chef Zheng in the store, let us explore the secret of the "smelly" of this stinky mandarin fish.

When refined salt meets peppercorns, the collision of the two brings the first layer of flavor to the stinky mandarin fish. After sautéing the salt and peppercorns, spread evenly on the mandarin fish, mix the aroma of the peppercorns and the fine salt, fully integrate into the fish meat, and wait for the taste to settle.

In addition to fine salt and peppercorns, it is also necessary to combine ginger slices, green onions, peppers, etc., so that the stinky mandarin fish can fully taste and remove its fishy taste.

Pickled mandarin fish must be used in wooden barrels, wooden barrels have a certain degree of breathability, which is conducive to the salting and fermentation of mandarin fish, making the pickled fish more fragrant.

Placing the fish in a wooden barrel, closing the lid of the bucket and pressing it with bluestone or pebbles will make the marinated fish more compact.

The pickling and fermentation process lasts for about six or seven days, during which time the fish needs to be turned over every two or three days to make all the fish in the bucket evenly flavored.

It should be noted that after turning the noodles of the fish, the weight of the stone must be continuously increased. Chef Cheng told us that if we don't increase the weight, the excess water will also enter the fish, affecting the final taste.

During the marinating process, the fish is squeezed by the gravity of the stone, and while it is fully fermented, the fishy taste seeps out with the moisture, the concentration of the umami is higher, and the fish is more compact and tough.

03 Cooking

Stinky mandarin fish does not have very complicated cooking techniques, after careful salting, the taste of the stinky mandarin fish itself is rich enough, even the simplest cooking method is used, it is enough to cook a good meal.

Pour the rapeseed oil into the pan, then add the pork belly cubes and sauté the oil, and when the meat is fragrant, add the mandarin fish and fry it on both sides. The stinky mandarin fish fried in this way has lost its fishy taste and retains the tenderness of the fish meat.

Next, add garlic cloves, peppers and other accessories to stir-fry, and then add seasonings such as dark soy sauce. Chef Zheng said that the difficulty of burning stinky mandarin fish lies in the grasp of the heat, the control of saltiness, and years of hard work to achieve pure fire.

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It smells like a stink, but the lips and teeth are fragrant after tasting

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Stinky mandarin fish is not proud of its incense, but it is known for its stink. This "smell" comes from the fermentation of protein in the fish, although it smells "smelly", but in the cooking process, most of the "smelly substances" will volatilize, and the lips and teeth will remain fragrant after eating.

Meet up with three or five friends at the "Wooden Barrel Notes Stinky Mandarin Fish" store, order a copy of the store's classic traditional taste of stinky mandarin fish, take a bite, mellow and refreshing.

The fat of the pork belly is fully released in the fish, and the sauce is rich, and the taste is more refreshing with green green beans. Lifting the spoon lightly, the small garlic clove fish meat spreads out into a "hundred pages", scattered and solid, which shows the kung fu of the pickled fish in the store!

In addition to the classic flavor of stinky mandarin fish, there is also a "double stinky combination" - stinky tofu stinky mandarin fish.

The surface of the stinky tofu is slightly charred, the middle is tender, and the tofu completely absorbs the sauce, and it has the fresh flavor of fish and meat, and the aftertaste is endless. In addition to the above two types of stinky mandarin fish, there are other flavors in the store, with a variety of varieties and rich flavors.

Think that's the end of it? Of course not!

In the "Wooden Barrel Ji Stinky Mandarin Fish" store, you can not only taste the delicious stinky mandarin fish, edamame tofu, Hu Shi Yi pin pot, huizhou knife plate incense

Waiting for the emblem dish is also waiting for you to taste!

Far from home and coming to Hefei, "Wooden Barrel Ji • Stinky Mandarin Fish" has always adhered to its original intention to inherit and carry forward the taste of ancient Huizhou.

This weekend, you may wish to try this famous Dish of Huizhou that makes people smell salivate, eat fragrant, and think of The Flow of Jin! Taste the flavor of Huizhou together and talk about a happy life!

<h1 class= "pgc-h-arrow-right" > food and taste</h1>

Wooden Barrel Notes Stinky Mandarin Fish (Hakuba Old Shop)

Address: West Gate of Hakuba Phase III

Tel:[phone]

Wooden Barrel Notes Stinky Mandarin Fish (Ekimae Road Store)

Address: Ziyi Building at the intersection of Zhanqian Road and Zhanxi Road

Tel:[phone]

Wooden Barrel Notes, Stinky Mandarin Fish (Tenji Store)

Address: The intersection of Burisan Road and Fushu Road

Tel:[phone]

Wooden Barrel Notes, Stinky Mandarin Fish (Shinji Shop)

Address: The intersection of Zhanqian Road and Jingtingshan Road

Tel:[phone]

Barrel Notes Stinky Mandarin Fish (Central City Store)

Address: New Bengbu Road Yuzhou Central City Phase I Industrial and Commercial Bank of China West 100 meters

Tel:[phone]