Stinky Mandarin Fish
|
Stinky Mandarin Fish
|
Stinky Mandarin Fish (Simplified Chinese: 臭鳜鱼; Traditional Chinese: 臭鱖魚; Pinyin: Chòu guìyú) is a signature Anhui (Hui cuisine) dish made from mandarin fish that is lightly fermented before braising or steaming, yielding a strong aroma and tender flesh.
Characteristics
The nickname "stinky" refers to the fermented smell before and during cooking; properly prepared fish tastes savory and delicate rather than spoiled. Sauce is often red-braised and aromatic.
Ingredients (overview)
Mandarin fish, salt for curing/fermenting, soy sauce, aromatics, and sometimes tofu or other accompaniments in restaurant set meals. Fermentation time is carefully controlled.
History and culture
The dish is widely treated as a calling card of Hui cuisine and Huangshan / Huizhou food culture. Travelers often encounter it as the first Anhui specialty recommended on local menus.
Serving and variations
Shared main with rice. See Anhui Food; contrast with Jiangsu's non-fermented Squirrel Mandarin Fish.