1、 By: Hu Rongjun Gao Hongchen1 Anhui cuisine and Anhui merchants The origin of the Stinky Mandarin Fish Modern methods of production The moral of the Stinky Mandarin Fish2No Mandarin fishWhy stinky mandarin fish has become a classic Anhui cuisine?Anhui cuisine and Anhui merchants3spread Anhui cuisine
2、 materialAnhui cuisine and Anhui merchants4The origin of the Stinky Mandarin Fish看来要大赚一笔了Commercial opportunity580% land is mountainsand hills Tansportation is inconvenientThe origin of the Stinky Mandarin Fish6The origin of the Stinky Mandarin FishHow to keep fish fresh?7The origin of the Stinky Ma
3、ndarin Fish淡盐水8Just have a tryThe origin of the Stinky Mandarin Fish9The origin of the Stinky Mandarin FishDelicious restaurant10 Modern methods of production Pickling(腌制)wood bucketTemperature. salt .timestone11 temperature wood bucket(木桶) Modern methods of production12Temperature .salt .time25 gra
4、ms of salt per kilogram of fish25Modern methods of production5 days13Modern methods of productionstonemore flavor and taste better14Modern methods of productionMaterials: ginger(姜) garlic(大蒜) green Onions (葱) chili(辣椒)15Modern methods of productionCut the fish Soup can be fullyabsorbed into meat16Modern methods of productionThis is done17 The moral of the Stinky Mandarin FishSpring festival in HuizhouEvery household will preparepickles mandarin fish18 The moral of the Stinky Mandarin FishThe pronunciation of mandarin fish and Gui is the same19ThankYou20
