Huizhou Stinky Mandarin Fish, known as Huizhou Chou Guiyu (徽州臭鳜鱼), is a unique and flavorful dish with a history dating back to the Ming and Qing Dynasties. Originating in the Huizhou region (modern-day Huangshan in Anhui Province), this dish has become a hallmark of Anhui cuisine. Its distinctive, pungent aroma and rich flavor have made it a favorite among food enthusiasts and a prominent dish in both local and royal kitchens.
Historical Origins
The origins of Huizhou Stinky Mandarin Fish can be traced to the challenges faced by local fish traders during the Ming and Qing Dynasties. The Huizhou region, nestled in the mountainous areas of Anhui, had limited access to fresh food supplies due to its remote location. Fish was a luxury that could not be preserved for long, especially in the absence of refrigeration.
To solve this problem, local people developed a unique fermentation method for preserving fish. The story begins with fishmongers from the Anqing region, who would transport fresh mandarin fish to the Huizhou area. The long journey, often several days, caused the fish to spoil quickly. The local residents taught the fishmongers a method of salting and layering fish in wooden barrels to prevent spoilage. This process, which allowed the fish to ferment slowly, preserved the fish’s freshness and quality during the long journey. By the time the fish arrived in Huizhou, it would look fresh, with bright red gills and intact scales, but the fish’s flesh would have undergone subtle changes in texture and flavor.
It was the local Huizhou chefs who took advantage of this transformation. By using spicy seasonings and hot oil, they created a dish that was rich in flavor, both spicy and savory, with a smooth and tender texture. Over time, the dish became known as “Stinky Mandarin Fish” due to its unique fermentation process. It spread throughout the region and eventually gained recognition across China, even becoming part of the royal court cuisine.
Preparation Process
1. Fermentation
The first step in preparing Huizhou Stinky Mandarin Fish is to ferment the fish. Fresh mandarin fish is placed in a mixture of brine and allowed to ferment at a temperature of around 7 to 10°C (44-50°F). Traditionally, the fish is fermented in a wooden barrel, where each layer of fish is salted before being weighted down with stones or pebbles. The ideal fermentation time varies, with some claiming that it should last 7 to 10 days, while others suggest a shorter period of 12 to 24 hours for optimal results.
During fermentation, the fish’s proteins break down into amino acids, producing a strong, pungent aroma. This “stinky” smell is not a sign of spoilage but rather a byproduct of fermentation, much like the tangy, fermented scents found in foods like kimchi or aged cheeses. The fermentation process enhances the fish’s umami and imparts a distinctive flavor to the flesh.
2. Cooking
Once the fish is fermented, it is carefully cleaned, and several shallow slashes are made across both sides of the fish. The fish is then dried slightly before being lightly fried in hot oil until it turns a pale golden color. After frying, the fish is set aside to drain excess oil.
In the same pan, a small amount of oil is left, and diced pork, bamboo shoots, or other vegetables are sautéed briefly. The fermented fish is then added back into the pan, followed by a mix of seasonings, including soy sauce, Shaoxing wine, white sugar, minced ginger, and chicken broth. The dish is then brought to a boil over high heat before being simmered on medium heat for about 10 minutes, allowing the flavors to meld together and the sauce to reduce to a rich, flavorful consistency. Finally, chopped scallions are sprinkled over the dish before it is served.
Huizhou Stinky Mandarin Fish can also be prepared in different variations, such as steamed, dry pot, or steamed with chopped chili, each offering a unique twist on the original recipe.
Flavor Profile
Huizhou Stinky Mandarin Fish is loved for its complex and distinct flavor. The fermentation process and cooking method work together to create a dish that has a unique balance of textures and tastes.
1. Rich and Fragrant: The fish, after being fermented and cooked, gives off a savory, umami-packed fragrance that is both enticing and deeply satisfying. The fermentation process imparts a distinctive “stinky” aroma that gives way to a rich, full-bodied flavor when cooked. The meat is delicate yet flavorful, absorbing the spicy seasonings and rich broth, creating a fragrant and hearty dish.
2. Tender and Delicate: One of the highlights of Huizhou Stinky Mandarin Fish is its texture. After fermentation, the fish meat becomes particularly tender and delicate, often breaking into small, tender flakes that resemble garlic cloves in appearance. The fish has a smooth, silky texture that melts in the mouth, providing an irresistible contrast to the rich broth.
3. Firm and Elastic: Despite the tender texture, the fish’s flesh maintains a slight firmness due to the loss of moisture during fermentation. This gives it a chewy, elastic bite, making each mouthful more satisfying.
4. Mildly Spicy and Salty: The dish is known for its mild spiciness, which comes from the use of chili peppers and other seasonings. The heat helps to balance out the “stinky” aroma, leaving behind only a mild lingering spice that enhances the dish’s overall flavor. It is also slightly salty due to the fermentation process, which helps to preserve the fish.
5. Rich and Savory Broth: The sauce in Huizhou Stinky Mandarin Fish is thick and full of flavor. The combination of soy sauce, sugar, Shaoxing wine, and chicken broth creates a rich, savory base that complements the fish’s tender meat. The broth is often reduced to a concentrated consistency, which adds depth and richness to the dish.
