Regional classics · Anhui / Huangshan
Stinky Mandarin Fish (Chou Gui Yu)
臭鳜鱼 — Huizhou’s famous "smelly" fish: mandarin fish lightly fermented then braised, so the aroma is bold but the flesh turns dense, savoury and tofu-silken.
Chou gui yu is the flagship of Huizhou (Anhui) cuisine: the fish is salted and lightly fermented for days until it has the funk of a mild blue cheese, then braised with pork belly, bamboo and chili. The smell is a warning shot; the texture — firm flesh that flakes into almost cheese-like layers — is the reward.
It is the signature dish of the Hongcun and Tunxi restaurant rows below Huangshan (Yellow Mountain), and every inn cooks its own version. Pair with the region’s hairy tofu (mao dou fu) if you want the full fermented canon, and finish with a cup of Keemum black tea.
Where to eat it
- Hongcun village restaurants
- Tunxi old street (Huangshan city) Huizhou kitchens
Routes that eat their way here
More dishes to know
- Longjing Tea Shrimp (龙井虾仁)
- Squirrel Mandarin Fish (松鼠桂鱼)
- West Lake Fish in Vinegar Sauce (西湖醋鱼)