Stinky mandarin fish originated from Anhui cuisine and Huangshan Mountain and has a long history of production. The main ingredient is mandarin fish, the cooking process pays attention to the temperature and the choice of ingredients, and the taste is fresh, tender, refreshing, not oily or pasty. According to legend, more than 200 years ago, fishmongers preserved fresh fish with light salt water during transportation in order to prevent them from deteriorating. After arriving in Huizhou, they went through special cooking steps to eliminate the peculiar smell and glow with fresh fragrance. Because of its unique production technology and taste, this dish occupies an important position in Anhui cuisine and has been passed down to this day, becoming one of people's favorite dishes.