Jixi chouchanyu

Jixi stinkfish is a special food in Jixi County, Xuancheng City, Anhui Province. Huizhou stinky mandarin fish is a traditional delicacy with a history of more than 200 years. Fish is salted first and then burned. The meat is smelly, fragrant, tender and delicious, and has a special fermentation flavor. Mandarin fish is tender and nutritious. Xin 'anjiang River is rich in mandarin fish. In spring, when peach blossoms are flowing, it is a good season to catch fat mandarin fish. In the pleasant seasonal colors of clear water, pink and green, fishermen in Dai Li are caught in the river with oblique wind and drizzle, catching mandarin fish. In the past, Huizhou people pickled the caught mandarin fish, and some of them were still marinated in meat for a period of time, so the meat quality was more delicious and tender, and it was handed down from generation to generation and became the well-known Huizhou stinky mandarin fish. When roasting, the pickled mandarin fish is first scaled and gilled, disemboweled and cleaned, and several oblique knife flowers are cut on both sides of the fish, and then dried. Slice pork and bamboo shoots, and cut green garlic into six-minute pieces. There is a strong fire at the bottom of the pot, add pig oil, and when it is cooked to 70% maturity, throw in fish, fry for about one minute, then turn over, and when both sides are light yellow, pour in a colander to drain the oil. When pouring out the drain oil, leave a little residual oil in the original pot, stir-fry the sliced meat and bamboo shoots, add fish, add soy sauce, sugar, Jiang Mo, water and some old wine, bring to a boil with high heat, and then switch to low heat for about 40 minutes. When the soup is almost dry, sprinkle with green garlic, dilute it with wet starch, and pour with cooked lard to get out of the pot. Huizhou stinky mandarin fish smells smelly and tastes fragrant, which is in sharp contrast with each other, and has achieved her magical reputation and left countless touching folklore. Stinky mandarin fish is not only a classic representative of Huizhou cuisine culture, but also a wonderful flower in Huizhou food custom culture, which means "seeking for extra money". The stinky snakehead pickled according to the secret recipe handed down from the ancestors, after being cooked with the Huizhou cuisine technique, the fish petals are as white as jade and have a unique fermented flavor, and the taste is crisp, tender, fresh and nutritious. It is an ideal health food with high protein and low fat. After making hot pot with all kinds of Jixi delicacies as the base material, it is even more icing on the cake, keeping your fragrance around your teeth and cheeks and paying attention to your flavor. As the golden signature dish of Fangjiayuan Hotel in Jixi, Fangjiayuan Stinkfish Hot Pot has been fragrant all over the country since its opening six years ago, and guests from Beijing, Shanghai, Jiangsu, Shandong and other places have come here in droves. "Enjoy the beautiful scenery of Jixi and taste the hot pot of smelly mandarin fish" comes to the hometown of Anhui cuisine. Please go to Fangjiayuan Hotel to taste the smelly mandarin fish. It will be a lifelong regret for you not to taste Fangjiayuan Stinkfish Hot Pot when you go to Jixi in Huizhou for "seeking your spare money".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)