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Huizhou (southern Anhui) — developed as a fish preservation technique for inland traders Techniques

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Huizhou (southern Anhui) — developed as a fish preservation technique for inland traders

Anhui Stinky Mandarin Fish

Huizhou (southern Anhui) — developed as a fish preservation technique for inland traders

Chou gui yu: Anhui's most famous (and notorious) dish. Fresh mandarin fish slightly fermented for 6–7 days at room temperature until mildly pungent, then red-braised or steamed. The controlled fermentation creates a distinctive creamy texture and complex flavour unlike fresh fish. Different from spoilage — it is intentional transformation.

Chinese — Anhui — Fermentation →