C610

Stinky mandarin fish, also known as stinky mandarin fish, bucket fresh fish, bucket fresh fish, and pickled fresh fish, is a famous traditional dish of the Han nationality and one of the representatives of Huizhou cuisine. In Huizhou area of Anhui Province (now Huangshan City of Anhui Province), the so-called pickled fresh fish has the meaning of stink in Huizhou local dialect. This "flavor mandarin fish" smells smelly and tastes delicious. The meat is tender, mellow and refreshing, maintaining the original taste of mandarin fish. It is commonly known as Siniperca chuatsi. It has a unique method of making, and it is delicious when eaten.

The process of making mandarin fish is particular. The fresh mandarin fish is pickled in light salt water at room temperature of about 25 ℃. It is best to marinate in wooden barrel, put it with the belly up, and press it with green stones or river pebbles in the mountains. After six or seven days, the fish will give off odorous and non odorous smell. Then fry in oil pan, add pork slices and bamboo shoots slices, and simmer until the soup is concentrated. At the same time, the bony bone is separated from the fish, and the meat is lumpy.

This dish was born hundreds of years ago in biandanpu, a small village in Guocun Township, Huangshan District, southwest of Huangshan Mountain.

One year, the Huizhou government transferred a cruel official named Miao to be the magistrate. This man is a fish addict. He can't live without fish, and he likes to eat fresh fish, especially mandarin fish, which is hard for his yamen servants. Because there are many mountains and mountains in Huizhou, the current is fast, and it is difficult to produce big fish. People in Huizhou have to carry mandarin fish from Guichi, Tongling and other areas along the river. It takes six or seven days to go back and forth. Because there was no fresh-keeping equipment at that time, the fish had to be discarded as soon as they rotted, which made some businessmen bankrupt. Only when the climate turned cold did the merchants go to the riverside to buy mandarin fish, put them in wooden barrels, and hire porters to pick them up along the inter governmental trunk road from Chizhou to Huizhou and sell them in the mountainous areas of Huizhou.

The shoulder pole shop is located in the middle of Chizhou Huizhou government road. As soon as you get out of the shoulder pole shop, you will arrive at the boundary of Huizhou and cross the Yangzhanling ancient road, which is seven Li up and eight Li down, to the Hongcun village of Guyi. This year, Wang Xiaoer, the Yamen officer who often transports mandarin fish to the Miao magistrate, saw that the weather was getting colder, so he hired eight porters surnamed Yang from Yangjiazhuang to buy live mandarin fish by the river, and then hurried back. On the one hand, he made a job to satisfy the Miao magistrate's desire for fish, and on the other hand, he wanted to make a lot of money to live the new year.

However, the weather became hot after the journey, and the mandarin fish began to suffocate in the bucket. Wang Xiaoer had no choice but to urge the porter to move forward day and night. When he arrived at the pole shop, Wang Xiaoer opened the end of the barrel to see that many fish had suffocated and sent out a bad smell.

Wang Xiaoer is in a hurry. He has to go back to Guichi to buy it again because the staff is just skin and flesh. Who will pay for it? I'm going to lose everything. Fortunately, Wang Xiaoer's melon seeds are flexible and quick, so he asked the porter to scrape the scales and gills of the fish, dissect the belly and intestines, and then spread a layer of salt on the fish to kill the bad smell, so as not to lose money.

In order to test the taste of "salted mandarin fish", Wang Xiaoer proposed several big mandarin fish to be fried by the chef of biandanpu No.1 restaurant. After the cook put in the sauce, we tried it. I don't know. I'm scared. It is believed that although the taste of mandarin fish is quite different from that of fresh mandarin fish, it has a different flavor. Wang Xiaoer laughed and made up his mind to ask the porters to go on after dinner and pick the "Stinky" mandarin fish to Huizhou as soon as possible.

Wang Xiaoer's elder brother is the chef of a famous restaurant in Fuqian street. As soon as Wang Xiaoer arrived in Huizhou, he didn't go to the Yamen to recover his life. Instead, he gave all the 16 barrels of stinky mandarin fish picked by eight porters to boss Wang. Boss Wang hired many chefs in the city to wash the smelly mandarin fish, and then cooked it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other seasonings. He also wrote a banner saying "Anhui cuisine treasure, taste mandarin fish for free in our shop". It immediately attracted many customers, and many dignitaries and local people came to taste "flavor mandarin fish". After eating the fish, everyone said hello and asked the Wang brothers what kind of magical seasoning they used. The Wang brothers laughed but did not answer.

What's more, magistrate Miao didn't eat the fresh mandarin fish Wang Xiaoer bought in Guichi as scheduled, and he was already greedy for the fish. Just at this time, Wang Xiaoer brought a pot of "flavor mandarin fish" from Fuqian street to magistrate Miao's dining table. Magistrate Miao didn't care to ask more questions, so he opened his mouth and said, "flavor mandarin fish, it's worthy of the name!" It turns out that this "flavor mandarin fish" smells smelly and tastes delicious. It not only keeps the original taste of mandarin fish, but also has mellow and delicious meat. At the same time, the bone bone is separated from the fish, and the meat is lumpy. The Miao magistrate still wanted to eat, so he no longer asked Wang Xiaoer about eating fresh mandarin fish. Smelly mandarin fish is famous for this, and it is on the menu of Huizhou.

Since then, the Wang brothers have opened a "flavor mandarin fish restaurant" in the center of Huizhou Prefecture, doing a one-stop business of selling and cooking, and using the "flavor mandarin fish" brand to attract customers. The eight Yang porters, because they were familiar with and mastered the pickling methods of smelly mandarin fish, opened a Yangji mandarin fish restaurant in biandanpu, which has a history of 100 years since then.

……

This is the story of smelly mandarin fish. While eating and drinking three or five wines, Xu Feng told Li Jing.

Li Jing listened carefully, and her face slowly showed a happy color: "to be honest, I didn't like fish very much before."

Xu Feng said: "you should eat more. Mandarin fish is a diet food with high protein content and many trace elements, which is very suitable for girls."

"I can't believe you've become a cook." Li Jing smiles.

"I've been holding the knife for a long time, and I'm tired of it." Xu Feng said calmly, "don't you think?""I Well, what else, I'm not full. " Li Jing said that her appetite is also very large, but her constitution is the type that will get fat if she eats too much, but her exercise is very large, so she looks plump instead of fat.

Xu Feng smile: "wait a minute, the next dish, obviously not healthy, but I think you should like it very much."

……

Li Jing waited a little longer before Xu Feng came out of the kitchen. At this time, he was carrying a large tray with a black-and-white dish in it. Next to the dish, there was a charcoal oven with barbecue kebabs on it.

Then he went to the kitchen and took out a barrel of Munich beer.

Black beer, also known as strong color beer, its liquor is generally brown or dark brown. The concentration of original wort is 12-20 degrees, and the alcohol content is more than 3.5%. Its liquor highlights the aroma of malt and malt coke. Its taste is mellow, slightly sweet, and the bitterness of hops is not obvious. The main raw materials of the wine are burnt malt and black malt. The amount of hops is less. The wine is brewed by long time concentrated saccharification process.

Black beer, the calorific value of every 100 ml black beer is about 100 kcal. Therefore, people call it a good drink and enjoy the reputation of "black milk". Originated in Germany, Munich beer is the most famous. Kulmbach, for example, is a dark storage beer that usually uses baked malts, such as burnt and black malts, to get a darker color. The smell of malt and coke is very prominent. The color of black beer is different and the types are various.

The nutrition of black beer is very rich. Besides a certain amount of low molecular sugar and amino acids, it also contains vitamin C, vitamin H, vitamin g, etc. Its amino acid content is three to four times higher than other beers.

Black beer can moisturize skin, provide nutrients and shrink pores. This is because, although black beer is also brewed by grain fermentation, it contains some active enzymes, amino acids, vitamins and other nutrients, but compared with other beer, it has more hops and more nourishing effect. On the one hand, it can decompose the oil and horniness of the skin, thus shrinking the pores; on the other hand, the nutrients rich in beer can nourish the skin, form a sticky "protective film" on the surface of the skin, and reduce the loss of water.

Iced black beer and kebab are obviously very compatible, but today's main course, for some people, especially foreigners, is absolutely dark cuisine.

I remember the famous wild survival expert Mr. Bei. He ate all kinds of disgusting and raw food in the world, but after seeing this kind of food, he ate it very painfully, and even had an impulse to vomit!

What's more, a lot of people turn pale when they hear about this kind of food!