Also known as stinky osmanthus fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional famous dish, one of the representatives of Huizhou cuisine, in Anhui Huizhou area (Huizhou is now Huangshan City, Anhui Province) so-called pickled fresh, in Huizhou local dialect has the meaning of smell. Pen ~ fun ~ pavilion www.biquge.info this "flavored mandarin fish" smells stinky, tastes fragrant, the meat is tender, mellow and refreshing, and maintains the original flavor of the mandarin fish. Common name stinky mandarin fish. The production method is unique, and the food is fragrant.

The production process is exquisite, it is to marinate the fresh mandarin fish in light salt water at a room temperature of about 25 °C, marinate it in a wooden barrel is the best, place the belly upwards, press it with mountain green stones or river pebbles, and after six or seven days, the fish body will emit a smelly but not smelly. Then fry it in an oil pan slightly, with pork slices and bamboo shoots, and braise it over low heat until the soup is concentrated. It is thick and flavorful, and at the same time, the bone spurs are separated from the fish, and the meat is lumpy.

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It is a traditional famous dish in Huizhou, Anhui Province, the soup of this dish is fragrant and lush, the meat is delicate and smooth, the original flavor is fresh and mellow, and it is known for its treasures. Stone pheasant is a kind of frog animal that inhabits the rock crevices of mountain streams, and is a special product of Huangshan. It is most famous for the production of Dafuying in Xiuning County. Huangshan stone chicken each weighs about five taels, the abdomen is milky white, the back is black with stripes, the meat is delicate, rich in protein, calcium and other nutrients, and has the function of clearing fire, brightening the eyes, nourishing the body, it is the best quality of the mountain.

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Wenzheng bamboo shoots are a traditional famous dish in the mountainous areas of Huizhou. Bamboo shoots are a taste of mountain delicacies in Hui cuisine, Wenzheng mountain bamboo shoots are the most fresh and tender in all the bamboo shoot flavors, but not fragrant enough, plus sausages, mushrooms and other flavors, it makes up for the shortcomings, this dish is called two spiced Wenzheng mountain bamboo shoots. Braise bamboo shoots with ham bones and fresh pork bones, and add sausages and shiitake mushrooms halfway through. When ripe, remove the bones and put them on a plate. There are three colors of red (sausage), brown (shiitake mushroom), and custard (bamboo shoots). The bamboo shoots are boiled and stewed, the flavor is thorough, the quality is crisp and tender, there are sausages, mushrooms and other mixed aromas, it is the spring seasonal dish of Huangshan.

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The cooking techniques of Hui cuisine, including knife work, heat and operation technology, the heavy fire work of Hui cuisine is a fine tradition, its uniqueness is concentrated in the kung fu dishes that are good at burning, stewing, smoking and steaming, different dishes use different fire control techniques are an important symbol of the depth of Hui Bang chef's attainments, and it is also the basic means that Hui cuisine can form a crispy, tender, fragrant and fresh unique style, and there are about 50 kinds of cooking techniques commonly used in Hui cuisine, among which the most embodying the characteristics of Hui style is the slip burning, stewing and raw smoke.

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The formation of Huizhou cuisine is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou in the south of the Yangtze River. The natural environment of Huizhou, with its green trees, ravines and pleasant climate, provides an inexhaustible supply of raw materials for Huizhou cuisine. The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, a variety of customs and etiquette and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. Mei Shengyu replied to "oxtail civet on a snowy day, horseshoe turtle on a sandy ground".

The heyday of Hui cuisine was the period when Hui merchants dominated China. To a certain extent, Huizhou merchants have made great contributions to the spread and development of Huizhou cuisine.

"Jinhua ham is in Dongyang, Dongyang ham is in Huizhou". Li Bai left a poem in Jinhua: "I heard that Jinhua crossed, and the east is connected to five hundred beaches." He joined hands in the year and rocked the oars into Xin'an (i.e., Huizhou). ”

"Hui" is the abbreviation of Huizhou, "Huicai" is named after Huizhou, which is prosperous because of the rise of Huizhou merchants, and weakened by the decline of Huizhou merchants, and has been rising in recent years. The development of Huizhou merchants has stimulated the development of the hometown catering industry, which not only improves the level of Huizhou cuisine and becomes a necessity for banquets and entertainment, but also promotes Huizhou restaurants all over the country. Wherever Hui merchants go, there is the shadow of Hui cuisine. In the era of Huizhou kitchens all over the world, Huizhou cuisine reached its peak, and the operators not only inherited the culinary tradition of Huizhou cuisine, passed on the food customs of Huizhou people to other people, but also absorbed the strengths of each gang's cooking technology, and cooked all kinds of flavor.

There are several theories about the spread and development of Hui cuisine: First, it is said that at that time, Hui businessmen, entertainment or friends gatherings would put a table of hometown dishes to show respect for VIPs. Because the materials and characteristics of Hui cuisine are unique and very representative. As a result, Hui cuisine began to move towards a trend of focusing on quality and diversified development. The second is that Huizhou businessmen are all over the world, their roots are in Huizhou, and their tastes are also in their hometowns, so there must be supplies if they are in demand. As a result, Hui restaurants all over the country began to appear one after another. This has also promoted the development of the Hui cuisine system.

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The heyday of Hui cuisine was the period when Hui merchants dominated China. To a certain extent, Huizhou merchants have made great contributions to the spread and development of Huizhou cuisine. There are several theories about the spread and development of Hui cuisine: First, it is said that at that time, Hui businessmen, entertainment or friends gatherings would put a table of hometown dishes to show respect for VIPs. Because the materials and characteristics of Hui cuisine are unique and very representative. As a result, Hui cuisine began to move towards a trend of focusing on quality and diversified development. The second is to say: Huizhou businessmen are all over the world, their roots are in Huizhou, and their tastes are also in their hometowns, so there must be supplies if they are in demand. As a result, Hui restaurants all over the country began to appear one after another. This has also promoted the development of the Hui cuisine system. Once upon a time, Hui cuisine once became a popular product of the masses. There is even a Chuanhui cuisine that once topped the eight major cuisines in China. However, with the decline of Huizhou merchants, the quality and popularity of Huizhou cuisine began to decline, so it was gradually forgotten, and even generalized (that is, Huizhou cuisine was generalized into the entire Anhui cuisine), in fact, this is someone else wants to use the innate advantages of Huizhou cuisine brand resources to develop themselves, which is a selfish business behavior and is not conducive to the development of Huizhou cuisine.

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At that time, the Hui cuisine, because braised was a large category, and the "redness" of braised was manifested in the use of soy sauce. Huizhou's soy sauce is made from soybeans to preserve its true color. The oil used for stir-frying vegetables is self-sown rapeseed oil, and a large amount of wood is used as fuel: there is a charcoal fire for warm stewing, there is a firewood for rapid burning, and there is a slow burning of tree blocks, which is more particular. The traditional heavy oil, heavy color, and heavy fire power have the special conditions of Huizhou.

The formation of Huizhou cuisine is closely related to the unique geographical environment, cultural environment and food customs of ancient Huizhou in the south of the Yangtze River. The natural environment of Huizhou, with its green trees, ravines and pleasant climate, provides an inexhaustible supply of raw materials for Huizhou cuisine. The unique conditions have become a powerful material guarantee for the development of Huizhou cuisine, and at the same time, a variety of customs and etiquette and seasonal activities in Huizhou have also effectively promoted the formation and development of Huizhou cuisine. In Jixi, in the folk banquet, the county has six large plates, ten bowls of fine points and four, Lingbei has four plates, a pot of food, Lingnan has nine bowls of six, ten bowls of eight and so on