HUANGSHAN, June 21 (Xinhua) -- 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).
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. (Xinhua/Zhou Mu)
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. (Xinhua/Zhou Mu)
Zhong Shaohua, an inheritor of Huizhou fermented mandarin fish cooking technique, works at a restaurant in Huangshan, east China's Anhui Province, April 16, 2025. (Xinhua/Zhou Mu)
Zhong Shaohua, an inheritor of Huizhou fermented mandarin fish cooking technique, shows a dish of fermented mandarin fish at a restaurant in Huangshan, east China's Anhui Province, April 16, 2025. (Xinhua/Zhou Mu)
Produced by Xinhua Global Service
