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1、By:Hu Rongjun Gao Hongchen,Anhui Cuisine,-Stinky Mandarin Fish,Outline,Anhui cuisine and Anhui merchants The origin of the Stinky Mandarin Fish Modern methods of production The moral of the Stinky Mandarin Fish,No Mandarin fish,Why stinky mandarin fish has become a classic Anhui cuisine?,Anhui cuisi
2、ne and Anhui merchants,spread Anhui cuisine material,Anhui cuisine and Anhui merchants,The origin of the Stinky Mandarin Fish,看来要大赚一笔了,Commercial opportunity,80%land is mountainsand hills Tansportation is inconvenient,The origin of the Stinky Mandarin Fish,The origin of the Stinky Mandarin Fish,How
3、to keep fish fresh?,The origin of the Stinky Mandarin Fish,淡盐水,Just have a try,The origin of the Stinky Mandarin Fish,The origin of the Stinky Mandarin Fish,Delicious,restaurant,Modern methods of production,Pickling(腌制)wood bucketTemperature.salt.timestone,temperature,wood bucket(木桶),Modern methods
4、of production,Temperature.salt.time,25 grams of salt per kilogram of fish,25,Modern methods of production,5 days,Modern methods of production,stone,more flavor and taste better,Modern methods of production,Materials:ginger(姜)garlic(大蒜)green Onions(葱)chili(辣椒),Modern methods of production,Cut the fish,Soup can be fullyabsorbed into meat,Modern methods of production,This is done,The moral of the Stinky Mandarin Fish,Spring festival in Huizhou,Every household will preparepickles mandarin fish,The moral of the Stinky Mandarin Fish,The pronunciation of mandarin fish and Gui is the same,Thank,You,
