HUANGSHAN, Sept. 15 (Xinhua) -- Known as "Chouguiyu", the fermented mandarin fish is a representative of Anhui cuisine.
The fermented mandarin fish originated in the historical Huizhou region and is famous for its unique smell and delicious taste. The meat of the fermented mandarin fish looks like garlic cloves, tender and rich in taste. The production skill of the fermented mandarin fish is listed in the sixth batch of provincial intangible cultural heritages in Anhui.
Huangshan City in east China's Anhui Province is the core production area of the fermented mandarin fish. In 2022, the annual output value of the fermented mandarin fish industry in Huangshan City reached about 4 billion yuan (about 0.55 billion U.S. dollars). In recent years, the city of Huangshan has improved the breeding mode for mandarin fish, promoted standardized production, and strengthened brand promotion, helping the fermented mandarin fish become famous nationwide and go global.
This aerial photo taken on July 17, 2023 shows a breeding base for mandarin fish in Shexian County of Huangshan City, east China's Anhui Province. (Photo by Fan Chengzhu/Xinhua)
This aerial photo taken on July 17, 2023 shows a breeding base for mandarin fish in Shexian County of Huangshan City, east China's Anhui Province. (Photo by Fan Chengzhu/Xinhua)
This photo taken on June 1, 2023 shows a mandarin fish going through fermenting processes in Huangshan City, east China's Anhui Province. (Xinhua/Zhang Duan)
This photo taken on June 1, 2023 shows a cooked fermented mandarin fish in Huangshan City, east China's Anhui Province. (Xinhua/Zhang Duan)
This photo taken on June 7, 2023 shows a production line of fermented mandarin fish at the workshop of a company in Huangshan City, east China's Anhui Province. (Photo by Fan Chengzhu/Xinhua)
This photo taken on June 7, 2023 shows a production line of fermented mandarin fish at the workshop of a company in Huangshan City, east China's Anhui Province. (Photo by Fan Chengzhu/Xinhua)
