People who paint Chinese painting like to apply two kinds of fish, one is the catfish with a flexible tail, and the other is the spotted mandarin fish with a wide mouth.

Li Eel, one of the eight evil spirits in Yangzhou, painted a mandarin fish. A willow branch passed through the big mouth of the mandarin fish and led upwards. A garlic and two pieces of ginger beside it, and the title says: "The big official onion, tender buds, ginger, and the huge mouth and fine scales are tasted again." The way of the mouth and belly leads to the picture. This is not only the true meaning of secular life, but also an optimistic and positive attitude towards life needed by all living beings.

Mandarin fish is a clever and harmonious with the pronunciation of "Gui", which can be described as a spiritual affair. There are also people who write "Guiyu", which is because of its pylorus hanging many times and clusters, commonly known as osmanthus fish.

"The egrets fly in front of Xise Mountain, and the peach blossoms flow in the water are fat mandarin fish." The mandarin fish is lucky to have been wandering in China's most beautiful poems and literati paintings for thousands of years. In fact, what mandarin fish really likes is the calm water or the clear and gentle flow. When the mandarin fish swims in the water, it is black and gray-brown and green-yellow. The mandarin fish is caught in the water, and the surface of the water is gray-brown and green-yellow. The huge mouth with the chin lengths above the upper chin looks very weird.

Every year in the early morning or evening of April and May, when the mandarin fish is swaying violently during the breeding period of the spoiling, it swims violently and expels waves from the water in groups. At that time, the fish we ate the most was mandarin fish. Especially my children, because the mandarin fish is a thornless and compact garlic clove, we sometimes feed him as food; so that his head is extremely large, and he goes to school early and skips grades, and is still particularly uneasy. My friend joked that these are all high-protein flower mandarin fish that nourishes his brain cells too much.

Generally speaking, all carnivorous fish tastes delicious. The staple food of mandarin fish is small fish shrimp. Some small fish that are spindle-shaped or stick-shaped like small strips are most likely to be swallowed. Mandarin fish is lazy and often lie in rock cracks and pits during the day, and does not move much. However, mandarin fish has a unique skill. After swallowing the fish and shrimp, it will spit out fish bones and shrimp shells. Mandarin fish has a short intestine, almost a large stomach bag connected to the gills, which is usually bulging and filled with small fish that are swallowed whole.

The dorsal fin and ventral fin pricks of the mandarin fish are both poisonous. If you are accidentally stabbed, it will swell and hurt, which will make you grin and suck in the air. The fastest growth is the mandarin. The largest one I have ever seen is the mandarin. It weighs 48 kilograms and has a dark and dark body. Although it dies from the water, it still looks angry and rolls its eyes to the sky. A terrifying wide mouth covered with jagged teeth can be stuffed into a big fist. The mandarin has a slim figure and grows slowly, but the mandarin is the best food.

For ingredients like mandarin fish, excessive processing is a supplement. Wash it and add onion and ginger to a pot and steam it. It is an excellent dish. Usually, when you eat steamed mandarin fish in a restaurant, it will have a scent of elegance when served, which makes people's index fingers move. When you eat it in your mouth, the meat will be tender and fresh, smooth and smooth. However, it is difficult to achieve this level by making it yourself at home. If you want to say a trick, it is to pick about 8 taels of fish. If you have more than one pound, the meat will be old.

Usually, fish with deep marks are more fragrant, while those with lighter and nearly white marks are tenderer. Cut the fish off, cut the oblique slices on the back, apply some fine salt inside and outside, and place it for a while, and then the taste is the most delicious after some proteins decompose amino acids. In my experience, steaming fish will not save onions, and the smallest onions will cause heavy fishy smell. Spread three to half a pound of onions in a large pot, place the fish, then add cooking wine, cooking oil, and ginger slices, steam over high heat for eight to ten minutes. When the fish's eyeballs are prominent, then boil over heat and turn off the heat for three or four minutes.

This "有" is very important. Many people don't know that it is steamed directly without "有". The fish is dried and the skin is easy to crack. Some people also steam it with a pair of chopsticks. The fish is heated evenly. When eating, pour the original juice from the bottom of the pot on the fish, or boil the original juice, chicken essence, and salt and then pour it on the fish. This way, the original juice tastes like the original juice, and the fish body close to the fish basin will not be soaked.

If you are making soup, choose two or three fish with four or five ounces, fry them in a pan, add water and put them into flat ginger pieces, and cook for 20 minutes in medium heat. Add chicken essence and chopped green onion before eating. This soup is as white as milk, and the fish meat is tender. If you add the cut into pieces of snow and add it to the pot together, it can be especially fresh. Vinegar mandarin fish is also easier to make. Put the fish fillets out with cross patterns, wipe dry water, and evenly apply a layer of starch paste made from egg white. Put it in the oil pan until it is burnt yellow and remove it to serve.

Take a pot and heat it up, add oil and heat it, add green onion and minced ginger and stir-fry it fragrant, add vinegar, cooking wine, sugar and water to boil, thicken it with starch water, then pour sesame oil into the scallion section, and then make a sweet and sour marinade. The marinade is hot on the fish, squeaking and fully penetrates into the fish meat. The appearance is golden, crispy on the outside and loose on the inside, sweet and sour, fresh and delicious. The squirrel mandarin fish and grape mandarin fish in the food shop are roughly the same, but when you slice the fish, you need some knife skills and patience.

"Stinky Mandarin Fish" is particularly mentioned here. "Stinky Mandarin Fish" was originally named "Tunxi Mandarin Fish", also known as "Stinky Mandarin Fish", and is the first signature dish of Hui cuisine. The biggest feature of "Stinky Mandarin Fish" is that it "smells smelly and tastes fragrant". It not only maintains the original flavor of the mandarin fish, but also has mellow and flavorful meat. At the same time, the bone spurs are separated from the meat, and the meat is blocky.

When a plate of stinky mandarin fish is served on the table, a strong smell comes to your nose... Use chopsticks to gently lift the white garlic, red pepper, and green onions covering the fish, then push a tightly clotted piece of garlic cloves into the mouth. When your tongue wraps it, there are so many delicious things lingering around the teeth and tongue!

According to legend, in the early years, vendors transported mandarin fish on the Yangtze River to mountainous areas in winter every year to sell. In order to prevent spoilage, one layer of fish was sprayed with a layer of wine and salt water, and it was turned up and down regularly. Three or five days later, the fresh fish was transported to Tunxi and other places, with its gills still red and its texture had not changed. Fried on oil and burned on low heat, it looked like a smelly and fragrant smell, salty and fresh bones, and it has been passed down to this day and has remained well-known. Throughout history, anyone who has been to Huizhou has not tasted the "stinky mandarin fish", it is a pity.

One year, I passed by Jixi with two friends and I stopped by a restaurant outside the city. Because we had to hurry, we only ordered three or four dishes. However, the plate of "stinky mandarin fish" in the middle was so unstoppable that we could not stop eating, so we shouted to the store to put on another plate. The boss lady with a bit of charm came over and said sorry, there was no stock at home.

Seeing that we were still unsatisfied, the boss's wife laughed and said "Wait" and took away the leftover head and tail skeletons on our table. A few minutes later, the boss's wife brought us a large blue and white porcelain bowl of spinach tofu soup, and told us with a smile that it was boiled with the head and tail skeletons of "stinky mandarin fish". We tasted it half-believingly and half-doubtedly. The taste was so delicious that the three of them ate and drank it all in one go. A friend said that the head and tail skeletons could be boiled with another bowl of fresh soup.
Chapter completed!