Anhui Stinky Mandarin Fish, known as "chou guiyu" in Chinese, is a famous dish from Anhui Province. It is a signature of Huizhou cuisine, one of the eight great culinary traditions of China. The dish has a history of over 200 years, dating back to the Qing Dynasty. According to legend, it was created by fish merchants who transported mandarin fish from the Yangtze River to the inland mountains of Anhui. The journey took several days, and the fish would begin to ferment, developing a strong odor. To salvage the fish, local cooks added heavy seasoning and cooked it, discovering that the fermented fish had a surprisingly tender texture and rich flavor. The dish became a local treasure and remains one of Anhui's most iconic specialties.

Preparation Steps

1. Fermenting the Fish: Fresh mandarin fish is salted and left to ferment at room temperature for 5 to 7 days until it develops its characteristic pungent aroma.

2. Preparing the Fish: The fermented fish is cleaned and cut into pieces. It is then pan-fried until both sides are golden brown.

3. Braising: The fish is simmered with a mixture of soy sauce, cooking wine, ginger, garlic, scallions, and chili peppers. It is cooked over low heat until the fish is tender and the sauce thickens.

4. Serving: The dish is served hot, often garnished with scallions and fresh chili.

Review and Appreciation

Anhui Stinky Mandarin Fish is loved for its unique, bold flavor and tender, flaky texture. The fermented aroma may be strong, but the taste is surprisingly mild, savory, and deeply satisfying.