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徽州臭鳜鱼是徽菜最具代表的一道传统名菜,已有上千年历史。相传南宋年间,古徽州地区商人在每年春夏交替、桂鱼最为肥美之时,将桂鱼捕捞后顺新安江而下运到当时都城临安去贩卖。由于当时路途遥远、交通不便、保鲜条件落后,经常因天气炎热造成桂鱼腐烂而损失惨重。一次,一位商人损失之后,生活难以继续,他的妻子尝试将已变质的桂鱼,用菜籽油煎炸后用酱料、葱姜烧制,发现鱼臭味全无,反而有一种淡淡的特殊香味,而且鱼肉温润如玉,呈蒜瓣状,入
Huizhou stinky fish is the most representative traditional Anhui dishes famous dishes, has thousands of years of history. According to legend, during the Southern Song Dynasty, merchants in the ancient Huizhou region alternated between spring and summer and the most plump of the mandarin fish, the mandarin fish were harvested and transported along the Xin’an River to the then capital city of Lin’an for sale. Due to the remoteness of the journey, inconvenient traffic conditions and poor preservation conditions, heavy losses were often caused by the rotting of the mandarin fish caused by the hot weather. Once, after the loss of a businessman, life is difficult to continue, his wife tried the spoiled mandarin fish fried with rapeseed oil with sauce, onion ginger and found no smell of fish, but there is a touch of light The special fragrance, but the fish moist jade, was garlic-like, into