(250620) -- HUANGSHAN, June 20, 2025 (Xinhua) -- Zhong Shaohua, an inheritor of Huizhou fermented mandarin fish cooking technique, seasons a fish with salt at a restaurant in Huangshan, east China's Anhui Province, April 16, 2025. Originating from Huangshan, Anhui Province, Huizhou cuisine is one of the eight major Chinese cuisines. Among its signature dishes is "fermented mandarin fish," which boasts a history of several centuries.
In 2022, the traditional technique of making Huizhou-style fermented mandarin fish was included in the sixth batch of the provincial level intangible cultural heritage.
This delicacy is renowned for its unique fermentation process, which involves more than a dozen meticulous steps.
By 2024, Huangshan has owned over 100 enterprises specializing in the processing of fermented mandarin fish, with a production value surpassing 5.7 billion yuan (about 794 million U.S. dollars). (Xinhua/Zhou Mu)
