臭鳜鱼英文介绍
Mandarin fish is a classic dish of Huizhou cuisine.we should know that mandarin fish is not produced in Huizhou ,so it is curious to know that the dish is created in there . then we should talk a group ---Hui Merchant.
As we know ,Hui Merchant is very famous in China.for not only they spread anhui cuisine out all over the china,but also brought in many non-native cooking materials to Huizhou.这就包含鳜鱼This is why material of Huizhou cuisine contains Mandarin fish ..
About 200 years ago,a hui merchant was go business In the Yangtze River Basin.When he taste the mandarin fish,he was shocked of the delicacy and realized it could be an commercial opportunity.Huizhou in the south of Anhui province.80% lan of Huizhou is mountains and hills.In ancient times when the transportation was inconvenient,people had to transport goods by carry them.
In fact,they had to take a week to arrive at Huizhou.OK,the question is, during this period,how to keep fish fresh and not let it go bad? One way was to carry then with a wood bucket. In addition,a layer of thin brine should be apread on it at every interval of time.So after several days of carrying,it was carried to Huizhou.Then when the wood bucket was opened,it smelt very stinky. At the earliest period.Wejust wanted to have a try.We want to know whether this dish was edible.In this way,after being fried in say sauce,the stink had gone.We tasted it like the flavor of fresh fish,and have unique flavor .After that,he ran a restaurant.and let this dish be its special which was very popular.
With the development of transportation,it comes easier to get mandarin fish,and people modified the means how to pickle the fish. There are three main points.Firstly,the wood-made bucket,which is capable of keeping food at constant temperature,is prior selection. Secondly,the control of temperature,the amount of salt used and time is also critical. 25 grams of salt per kilogram of fish.need pickling for five day s under 25 Celsius degree.Finally,with a stone pressing on the fish cpuld help it produce more flavor and taste better.
Before making the smelly mandarin fish preferred to ready materials, ginger, garlic, green Onions, also can prepare some mushrooms and diced meat, We can cut the fish on a few knife,in order to soup can be fully absorbed into a meat .Finally the fire to boil, small fire then，at last ,fire the soup to thick.
In Huizhou,before the Spring Festival,every household will prepare pickles mandarin fish.The pronunciation of mandarin fish and Gui is the same.So people add the meaning of “rich”and “have more than need every year” to it.Stinky Mandarin Fish is a necessary dish in the Spring Festival.