Qimen stinky mandarin fish

Stinky mandarin fish, commonly known as "barrel fish", like Zhonghe soup, is also a famous dish in Qimen. Not only do most Qimen people like to eat it, but foreigners also praise it every time they taste it. Zhang Zhihe, a famous poet in Qimen in the Tang Dynasty, said, "Peach blossoms and flowing water make mandarin fish fat". Mandarin fish is loved by diners because of its tender meat, less thorns, delicacy and delicious taste. There is a famous dish named "Mandarin fish in West Lake" in Hangzhou. There is also a story about why the stinky mandarin fish in Qimen became a famous dish. Before War of Resistance against Japanese Aggression, Anhui Province was in Anqing, when Qi and An were not open to traffic. Out of the north gate of Qimen City, crossing Xuling, Datan and Dahongling is the avenue leading to Anqing. This road is hundreds of miles long and there is an endless stream of business trips every day. Tea, local products, daily necessities and fresh fish and shrimp along the Yangtze River transported from Qimen to the provincial capital have to be transported by hand, and it usually takes 6 or 7 days to get back. Because people in Qimen love to eat mandarin fish, the fresh mandarin fish is the most among the fresh fish and shrimp. One year during the Dragon Boat Festival, a peddler sold a load of fresh mandarin fish in Guichi, picked it up in wooden barrels, and stayed in an inn. The shopkeeper bought fish from him to entertain guests, but because of the hot weather, the fish stayed in the bucket for too long, and it smelled bad. The fish vendor was so anxious that he cried. Seeing his poor honesty, the shopkeeper bought one, and cooked it himself with more ginger, spicy and other condiments, but it tasted more delicious than fresh mandarin fish. From then on, Qimen people began to eat "barrel fish". The authentic stinky mandarin fish has to be specially made and tastes particularly delicious. Stinky mandarin fish has become one of the most famous dishes in Qimen, and it has been included in the Anhui cuisine menu, and the cooking process is more exquisite. Braised mandarin fish, in particular, is a fine product in Anhui cuisine. The bone spurs are separated from the fish, and the meat is flaky, tender and greasy, mellow and tasty, with a comfortable smell, which is favored by diners.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)