Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:41:20Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:41, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Stinky Mandarin Fish (臭鳜鱼) - Chinese Food Wiki		\|title=Stinky Mandarin Fish (臭鳜鱼) - Chinese Food Wiki
	\|keywords=Stinky Mandarin Fish,臭鳜鱼,Anhui Food,Hui cuisine		\|keywords=Stinky Mandarin Fish,臭鳜鱼,Anhui Food,Hui cuisine,Huangshan
	\|description=Stinky Mandarin Fish is an Anhui specialty of fermented mandarin fish ~~cooked~~ until aromatic and tender.		\|description=Stinky Mandarin Fish (臭鳜鱼) is an Anhui Hui specialty of lightly fermented mandarin fish braised until aromatic and tender — distinct from Jiangsu squirrel mandarin fish.
	}}		}}

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	'''Stinky Mandarin Fish''' (Simplified Chinese: 臭鳜鱼; Traditional Chinese: 臭鱖魚; Pinyin: ''Chòu guìyú'') is a signature [[Anhui Food\|Anhui (Hui cuisine)]] dish made from mandarin fish that is lightly fermented before braising or steaming, yielding a strong aroma and tender flesh.		'''Stinky Mandarin Fish''' (Simplified Chinese: 臭鳜鱼; Traditional Chinese: 臭鱖魚; Pinyin: ''Chòu guìyú'') is a signature [[Anhui Food\|Anhui (Hui cuisine)]] dish made from mandarin fish that is lightly fermented before braising or steaming, yielding a strong aroma and tender flesh. Travelers often meet it first in Huangshan / Huizhou restaurant culture.<ref name="xh">[https://english.news.cn/20240120/29afdb4313c34c6d9922c4d741c68e3c/c.html Xinhua Amazing Anhui: fermented mandarin fish industry notes]</ref><ref name="dec">[https://www.decanterchina.com/en/columns/chng-poh-tiongs-column-zuo-wang/two-anhui-specialties-braised-pork-ribs-and-smelly-mandarin-fish Decanter China: Anhui smelly mandarin fish cultural notes]</ref>

	== Characteristics ==		== 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~~.		The nickname "stinky" refers to the fermented smell before and during cooking; properly prepared fish tastes savory and delicate rather than spoiled. Soft aroma cue: pungent at first sniff, then soy-aromatic and clean on the palate when fermentation is controlled.<ref name="dec"></ref> Soft texture cue: flesh should flake tender after braise or steam; skin and surface may brown if briefly fried before sauce. Soft sauce cue: restaurant versions often finish red-braised with ginger, garlic, chili, wine, and soy or bean paste for a glossy coat. Soft science cue: food-science writing describes salt curing and mild fermentation over roughly one to two weeks under cool conditions as common craft ranges—overview only, not a recipe.<ref name="pmc">[https://pmc.ncbi.nlm.nih.gov/articles/PMC13367026/ PMC review abstract-level notes on chouguiyu fermentation]</ref> Keep distinct from Jiangsu's non-fermented carved [[Squirrel Mandarin Fish]] and from [[Stinky Tofu]] (different ingredient, shared fermentation aesthetic only).

	== Ingredients (overview) ==		== 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~~.		Mandarin fish (guiyu); salt for curing/fermenting; soy sauce; aromatics (ginger, garlic, chili); cooking wine; optional bean paste and vegetable sides. Soft craft overview: controlled ferment, rinse, then braise or fry-braise—overview only, not a recipe. Soft pairings on Anhui menus may include tofu or mountain vegetables in set meals. Related wiki contrast: [[Squirrel Mandarin Fish]]; kinship metaphor: [[Stinky Tofu]].

	== History and culture ==		== 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.		Widely treated as a calling card of Hui cuisine and Huangshan / Huizhou food culture on [[Anhui Food]]. Soft folk travel tale: merchants carrying fresh mandarin fish on mountain roads found it lightly fermented yet edible after cooking—popular storytelling that should stay '''folk / soft''', not hard archaeology.<ref name="dec"></ref> Soft modern cultural note: Xinhua "Amazing Anhui" features describe Huangshan as a core production and branding area for fermented mandarin fish that has grown into a regional specialty industry—culture and geography framing, not shop-count advertising.<ref name="xh"></ref> Soft naming: English menus say "stinky mandarin fish," "smelly mandarin fish," or "chou guiyu." Soft diner advice in food writing: smell challenges first-timers; taste is the surprise that converts many visitors. Soft contrast with Jiangsu sweet-sour squirrel fish underscores how the same species carries different regional identities.

	== Serving and variations ==		== Serving and variations ==

	Shared main with rice. See [[Anhui Food]]; contrast with ~~Jiangsu's non-fermented~~ [[Squirrel Mandarin Fish]].		Shared main with rice; banquet or tourist-restaurant specialty. Soft variation: heavier ferment vs milder modern cures; chili-forward vs soy-aromatic house sauces; whole fish vs large steaks. Soft pairing: plain rice and light greens; Anhui yellow wine in some dining rooms. Soft travel cue: Huangshan dining guides almost always recommend it as the Anhui dish to try. See [[Anhui Food]]; contrast with [[Squirrel Mandarin Fish]].

	== See also ==		== See also ==
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	* [[Stinky Tofu]]		* [[Stinky Tofu]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Stinky Mandarin Fish (Round9 P2 dish)

2026-09-22T05:00:32Z

[CFWK] create Stinky Mandarin Fish (Round9 P2 dish)

New page

{{#seo:
|title=Stinky Mandarin Fish (臭鳜鱼) - Chinese Food Wiki
|keywords=Stinky Mandarin Fish,臭鳜鱼,Anhui Food,Hui cuisine
|description=Stinky Mandarin Fish is an Anhui specialty of fermented mandarin fish cooked until aromatic and tender.
}}

{{Infobox chinese food
| image = Stinky Mandarin Fish.jpg
| caption = Stinky Mandarin Fish
| alternate_name = Chou guiyu; fermented mandarin fish; Anhui stinky fish
| pinyin = Chòu guìyú
| type = Fish dish
| course = Main
| country = China
| region = Anhui (Hui cuisine)
| other = Fermented then braised or steamed mandarin fish
}}

'''Stinky Mandarin Fish''' (Simplified Chinese: 臭鳜鱼; Traditional Chinese: 臭鱖魚; Pinyin: ''Chòu guìyú'') is a signature [[Anhui Food|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]].

== See also ==

* [[Anhui Food]]
* [[Squirrel Mandarin Fish]]
* [[Stinky Tofu]]
* [[List of dishes (A-Z)]]

Stinky Mandarin Fish - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Stinky Mandarin Fish (Round9 P2 dish)