家乡的臭鳜鱼
作文《我的家乡特产》
我的家乡特产篇一我的家乡特产：臭鳜鱼要说我们家乡的特产，那必须得是臭鳜鱼！别一听“臭”字就皱眉头，这玩意儿，闻着臭，吃着香，那叫一个绝！我外婆家就在徽州，那可是臭鳜鱼的原产地，从小吃到大，对这玩意儿那可是相当熟悉。
记得有一次，我妈带我去外婆家，外婆早早准备好了臭鳜鱼宴。
那鱼啊，刚端上来，一股子冲天的“香味”就扑面而来，我妈捂着鼻子，直说：“哎呦，这味儿，真够呛！”我呢，从小闻惯了，倒没觉得啥，反倒觉得这味儿还挺让人上瘾的。
外婆笑呵呵地说：“这臭味越浓，说明鱼越好，放心吃吧！”那鱼，个头不大，但是肉质紧实，颜色黄亮，看着就很有食欲。
关键是做法，外婆家一直沿用传统腌制法，据说腌制过程很讲究，要选用特定品种的鳜鱼，还要用特定的盐巴和配料，腌制的时间也必须精准控制，多一分少一分都不行。
腌制好的鱼，经过蒸制，那鱼肉就变得格外鲜嫩，一点也不腥，反而带着一股独特的香味，这香味，跟一开始的臭味完全不一样，是那种经过发酵后的鲜美，回甘悠长，简直让人欲罢不能！我们那天吃了好多，我妈虽然一开始嫌弃那味儿，但吃起来却停不下来，直夸外婆手艺好。
吃完后，我妈还偷偷地从外婆那儿要了好几条，准备带回家慢慢享用。
这臭鳜鱼，可不是一般的大排档能吃到的，它背后有着悠久的历史和独特的制作工艺，这也是它成为我们家乡特产的根本原因。
篇二我的家乡特产：臭鳜鱼（续）上回说到我们家吃臭鳜鱼的事儿，其实啊，那臭味还有个小故事。
我外婆家的楼下住着个南方来的小伙子，第一次闻到这味儿，差点儿报警，还以为是谁家放臭垃圾了呢！后来外婆好说歹说，才给他解释清楚，还请他尝了尝，那小伙子一开始一脸不可思议，吃完之后，却竖起了大拇指，说：“这辈子没吃过这么神奇的东西！”这臭鳜鱼的臭味，还真是一把双刃剑，能吓跑一些人，也能吸引住一些人。
我记得有一次，我外婆在院子里腌制臭鳜鱼，那味儿飘散在整个村子里，引得好多邻居都跑来问：“哎，老张家今天腌鱼了吗？怎么那么香！”当然，用的“香”字，带有我们本地人的理解。
介绍家乡的一道美食徽州臭鳜鱼英语作文
全文分为作者个人简介和正文两个部分：作者个人简介：Hello everyone, I am an author dedicated to creating and sharing high-quality document templates. In this era of information overload, accurate and efficient communication has become especially important. I firmly believe that good communication can build bridges between people, playing an indispensable role in academia, career, and daily life. Therefore, I decided to invest my knowledge and skills into creating valuable documents to help people find inspiration and direction when needed.正文：介绍家乡的一道美食徽州臭鳜鱼英语作文全文共3篇示例，供读者参考篇1My Hometown's Legendary Stinky Delicacy: Huizhou Smelly Mandarin FishAs a student from the ancient city of Huizhou in China's Anhui province, I am immensely proud of my hometown's richcultural heritage and culinary traditions. Among the many iconic local dishes, one stands out as both a point of pride and a subject of controversy – the notorious Huizhou smelly mandarin fish (徽州臭鳜鱼).To the uninitiated, the name alone might conjure up unappetizing images and aromas. However, for the people of Huizhou, this pungent delicacy is a treasured part of our identity, with a history that stretches back centuries. Its unique flavor profile and preparation methods have been passed down through generations, making it a culinary art form that embodies the essence of our region.The Origins of a Stinky TraditionThe story of Huizhou smelly mandarin fish dates back to the Song Dynasty (960-1279 AD), when the town of Shexian (in present-day Huizhou) was a thriving hub for traders and scholars alike. Legend has it that a clever chef, faced with the challenge of preserving freshly caught mandarin fish during the hot summer months, stumbled upon a novel technique.By fermenting the fish with a blend of rice wine, salt, and various spices, the chef inadvertently created a dish that not only extended the fish's shelf life but also developed a distinctive, potent aroma. Despite initial skepticism, the unique flavor profilequickly won over the discerning palates of Huizhou's elite, and a culinary tradition was born.The Stinky Art of PreparationThe process of making authentic Huizhou smelly mandarin fish is a labor of love that requires patience, skill, and a deep respect for tradition. First, the freshly caught mandarin fish (a species native to the rivers and lakes of Huizhou) are carefully cleaned and gutted, ensuring the removal of any unpleasant odors.Next, the fish are layered in earthenware jars or wooden barrels, interspersed with a secret blend of spices and seasonings that varies from family to family. This mixture typically includes ingredients such as Huizhou's famed aged vinegar, rice wine, salt, ginger, and a variety of aromatic herbs and spices.The sealed containers are then left to ferment for several months, during which time the flavors meld and the fish develops its signature pungent aroma. The fermentation process is a delicate balance, with experienced chefs monitoring the containers closely to ensure the perfect level of ripeness is achieved.Once the fermentation process is complete, the smelly mandarin fish is ready to be served, usually as part of amulti-course banquet or as a shareable appetizer. The dish is often accompanied by traditional accoutrements like finely shredded radish, sliced garlic, and potent chili oils, allowing diners to customize the flavors to their liking.A Polarizing DelicacyDespite its enduring popularity among locals, Huizhou smelly mandarin fish has always been a polarizing dish, evoking strong reactions from those unfamiliar with its pungent charms. The intense aroma, often described as a potent blend of fermented fish, garlic, and aged vinegar, can be overwhelming for the uninitiated.However, for those willing to embrace the challenge, the flavor is a complex and layered experience. Beneath the initial olfactory assault lies a rich umami depth, a harmonious balance of salty, sour, and savory notes that lingers pleasantly on the palate.In Huizhou, the ability to appreciate and savor this acquired taste is often seen as a mark of cultural sophistication and open-mindedness. Locals take great pride in introducing outsiders to the delicacy, relishing the opportunity to share acherished part of their heritage and witness the reactions –whether delight or disgust.More than Just a DishFor the people of Huizhou, smelly mandarin fish is more than just a culinary curiosity; it is a symbol of our resilience, ingenuity, and deep-rooted traditions. The dish's endurance through centuries of societal and cultural changes is a testament to the unwavering spirit of our ancestors, who found ways to preserve and celebrate the flavors of our land.Moreover, the preparation and consumption of smelly mandarin fish are deeply ingrained in Huizhou's social fabric, serving as a catalyst for community gatherings, family reunions, and cultural celebrations. The shared experience of savoring this pungent delicacy fosters a sense of camaraderie and belonging, strengthening the bonds that tie us to our heritage.As a student from Huizhou, I have grown up surrounded by the lore and legends of our beloved smelly mandarin fish. From a young age, I have witnessed the pride and passion with which my elders prepare and present this dish, instilling in me a deep appreciation for the culinary traditions that have shaped our identity.While the aroma and flavor may not be for everyone, the cultural significance of Huizhou smelly mandarin fish cannot be overstated. It is a living embodiment of our resilience, creativity, and unwavering connection to our roots – a stinky reminder that true beauty often lies beneath an unconventional exterior.So, the next time you encounter this legendary dish, I implore you to approach it with an open mind and a willingness to embrace the unfamiliar. Embrace the pungent aroma, savor the complex flavors, and allow yourself to be transported to the ancient streets of Huizhou, where a humble fermented fish dish has become a celebrated part of our cultural tapestry.篇2My Hometown's Signature Dish: The Pungent Yet Delectable Huizhou Smelly Mandarin FishAs a student hailing from the quaint and picturesque city of Huizhou, nestled amidst the misty mountains of Anhui Province, I cannot help but feel an immense sense of pride whenever the topic of our region's culinary heritage arises. While Huizhou is renowned for its exquisite architecture, stunning natural landscapes, and rich cultural tapestry, one dish stands out as aniconic representation of our local cuisine – the legendary Huizhou smelly mandarin fish.Now, I understand that the name itself might raise a few eyebrows and perhaps even elicit a grimace or two. After all, the idea of a "smelly" dish doesn't exactly sound appetizing at first glance. However, I implore you to cast aside any preconceived notions and allow me to unveil the captivating story behind this extraordinary culinary marvel.The origins of Huizhou smelly mandarin fish can be traced back centuries, deeply rooted in the resourcefulness and ingenuity of our ancestors. In a region where fresh ingredients were not always readily available, our forebears devised an ingenious method of preserving mandarin fish, a species native to the pristine waters of the Xin'an River. Through a meticulous process of salting, fermentation, and aging, they transformed what would otherwise be a perishable catch into a delicacy that could be savored for months, if not years.The fermentation process is where the magic truly happens. As the fish cures, a combination of enzymatic reactions and bacterial fermentation takes place, resulting in a distinctive aroma that can only be described as pungent, earthy, and utterlycaptivating. It's a scent that assaults the senses in the most delightful way, evoking a sense of anticipation and intrigue.Believe me when I say that the aroma is merely a prelude to the gastronomic symphony that awaits. Once the fish has been expertly prepared, often by steaming or braising, the flavors unfurl in a kaleidoscope of umami richness, subtly balanced by notes of saltiness and a hint of sweetness.Each mouthful is a journey through layers of complexity, as the tender flesh of the fish melts away, releasing a burst of intense, savory flavors that linger tantalizingly on the palate. It's a taste that defies easy description, a harmonious blend of tradition and culinary artistry that can only be truly appreciated through personal experience.But the allure of Huizhou smelly mandarin fish extends far beyond its singular flavor profile. It is a dish that embodies the very essence of our local culture, a tangible connection to our rich heritage and a testament to the resilience and resourcefulness of our ancestors.In Huizhou, the preparation and consumption of this delicacy are steeped in age-old traditions and customs. Families gather around the table, exchanging stories and laughter as they savor each bite, celebrating the enduring bond that ties them totheir roots. It is a dish that transcends mere sustenance, becoming a vehicle for strengthening familial bonds, fostering a sense of community, and preserving the tapestry of our cultural identity.Moreover, the production of Huizhou smelly mandarin fish is a source of pride and livelihood for many locals. Skilled artisans and culinary masters dedicate their lives to perfecting the intricate techniques required to create this delicacy, ensuring that each batch upholds the highest standards of quality and authenticity.As a student, I have had the privilege of witnessing firsthand the passion and dedication that goes into preserving this culinary legacy. From accompanying my elders on fishing expeditions along the Xin'an River to observing the meticulous fermentation and aging processes, I have gained a profound appreciation for the craft and the rich tapestry of knowledge that has been passed down through generations.Whenever I indulge in a plate of Huizhou smelly mandarin fish, I am transported back to cherished memories of family gatherings, where the aroma would waft through the air, tantalizing our senses and filling our hearts with warmth andanticipation. It is a dish that evokes nostalgia, a tangible connection to the very fabric of our heritage.Yet, beyond its cultural significance, Huizhou smelly mandarin fish has also gained recognition on the global culinary stage. Adventurous food enthusiasts and gourmands from around the world have embraced this unique delicacy, captivated by its bold flavors and the artistry behind its creation.As I venture forth into the world, armed with my education and a deep appreciation for my roots, I carry with me the legacy of Huizhou smelly mandarin fish. It serves as a constant reminder of the richness of my heritage, the resilience of my ancestors, and the enduring power of cuisine to transcend boundaries and bring people together.To those who have yet to experience the wonders of this culinary masterpiece, I extend a heartfelt invitation. Embrace the adventure, cast aside any preconceptions, and allow your senses to be transported to the misty mountains and winding rivers of Huizhou. For within each bite lies a tapestry of flavors, a portal to a world steeped in tradition, and a celebration of the indomitable spirit that has defined our region for generations.Huizhou smelly mandarin fish is more than just a dish; it is a testament to the resilience of our ancestors, the richness of ourculture, and the enduring power of food to connect us to our roots and bring people together in celebration of life's simple pleasures.篇3Hometown Delicacy: The Pungent Yet Delightful Huizhou Smelly Mandarin FishAs a student hailing from the quaint townships of Huizhou, nestled amidst the rolling hills of Anhui Province, I take immense pride in introducing one of our region's most iconic and beloved culinary treasures – the Huizhou smelly mandarin fish. This dish, with its distinctive aroma and rich flavor profile, has been an integral part of our local cuisine for centuries, deeply intertwined with the history and cultural identity of our people.The origins of this gastronomic delight can be traced back to the Ming Dynasty, when the resourceful residents of Huizhou discovered a unique method of preserving mandarin fish, a freshwater delicacy found in the region's pristine rivers and streams. Through a meticulous process of salting, fermenting, and air-drying, they transformed this humble fish into a culinary marvel that could be savored year-round, transcending the limitations of seasonality.As a child, I vividly remember the tantalizing aroma wafting through the narrow alleys of my hometown, a unmistakable olfactory signal that someone's kitchen was preparing the beloved smelly mandarin fish dish. The pungent fragrance, often described as a cross between aged cheese and fermented soybeans, would fill the air, eliciting a range of reactions from passersby – some would wrinkle their noses in disdain, while others would inhale deeply, their mouths watering in anticipation.It was not until I reached the age of culinary curiosity that I truly appreciated the depth and complexity of this local delicacy. My grandmother, a master of Huizhou cuisine, would meticulously prepare the dish, carefully balancing the robust flavors and textures to create a harmonious symphony of tastes.The process began with the arduous task of cleaning and deboning the cured mandarin fish, a laborious endeavor that required patience and dexterity. Once prepared, the fish would be stir-fried with a medley of aromatic ingredients, such as ginger, garlic, scallions, and a judicious amount of soy sauce and rice wine. The addition of these flavorful components would expertly temper the intense aroma of the fermented fish, resulting in a dish that was both pungent and irresistibly savory.As the fragrant oil sizzled in the wok, my grandmother would skillfully toss and stir the ingredients, her movements a dance of culinary precision. The aroma would intensify, filling the kitchen with a heady blend of fermented fish, garlic, and aromatic spices – a scent that simultaneously tantalized and challenged the senses.When the dish was finally served, steaming hot and adorned with a vibrant array of freshly chopped scallions and cilantro, the true magic of the Huizhou smelly mandarin fish would reveal itself. The first bite would assault the taste buds with an explosion of flavors – the robust, umami richness of the fermented fish, the subtle heat of ginger, the piquant notes of garlic, and the delicate sweetness of rice wine, all harmoniously balanced and complemented by the freshness of the herbs.As I savored each mouthful, I couldn't help but marvel at the intricate interplay of flavors and textures. The fermented fish, once considered an acquired taste, had transformed into a delicacy that tantalized and delighted the palate. Its pungent aroma, once viewed as off-putting, now served as a tantalizing prelude to the depth and complexity of its flavor.Beyond the taste, the Huizhou smelly mandarin fish dish holds a deeper cultural significance for our community. Itrepresents the ingenuity and resilience of our ancestors, who found ways to preserve and savor the bounties of nature, even in times of scarcity. The dish is a testament to the resourcefulness and culinary creativity that has been passed down through generations, a living embodiment of our heritage and traditions.In recent years, the popularity of the Huizhou smelly mandarin fish has transcended the boundaries of our local region, gaining recognition and appreciation from food enthusiasts and culinary adventurers around the world. Restaurants and eateries specializing in Huizhou cuisine have sprung up in major cities, offering a taste of this unique delicacy to those seeking authentic and extraordinary dining experiences.As a student who has had the privilege of growing up surrounded by the rich culinary heritage of Huizhou, I feel a profound sense of pride and responsibility to share the wonders of our local cuisine with the world. The Huizhou smelly mandarin fish dish serves as a shining example of the depth, complexity, and cultural significance that can be found in even the most humble of ingredients when treated with respect, patience, and culinary mastery.To those who have yet to experience the delights of this pungent delicacy, I extend an invitation to embark on a sensoryadventure. Approach it with an open mind and a willingness to embrace the unexpected. Allow the bold aroma to tantalize your senses, and let the harmonious flavors transport you to the heart of Huizhou's culinary tradition. For those who dare to indulge, the Huizhou smelly mandarin fish promises a gastronomic experience that will linger on the palate and in the memory, a true celebration of our region's rich culinary heritage.。
臭鳜鱼散文
臭鳜鱼散文臭鳜鱼是一种具有独特气味的鱼类，它的散文可以从多个角度入手，描述其独特之处以及对人们的影响。
一、臭鳜鱼的由来臭鳜鱼是一种生活在淡水中的鱼类，其身体呈椭圆形，鳞片细小且有一层黏液覆盖。
它的名字中的“臭”并非贬义，而是由于其身上分泌的特殊物质所致。
这种特殊物质在空气中会迅速氧化，产生一种独特的气味，让人无法忽视。
二、臭鳜鱼的气味臭鳜鱼的气味是一种强烈而独特的气味，有人形容其为“酸臭味”，有人认为其有点类似于“腥味”。
无论如何形容，臭鳜鱼的气味都是一种独特的存在。
这种气味往往会在烹饪过程中释放出来，使整个厨房充斥着浓烈的鱼腥味。
三、臭鳜鱼的美食文化尽管臭鳜鱼的气味让人无法忽视，但它也是许多人钟爱的美食之一。
在一些地方，臭鳜鱼被视为珍贵的食材，被用来制作各种美味佳肴。
人们通过巧妙的烹饪方法，将臭鳜鱼的气味掩盖，使其成为一道独特而美味的菜品。
比如，将臭鳜鱼与姜、蒜等食材搭配炖煮，能够消除其气味，同时保留鱼肉的鲜美。
四、臭鳜鱼的文化象征臭鳜鱼在某些地区也具有一定的文化象征意义。
比如，在一些地方，臭鳜鱼被视为喜庆食材，常常在重要的节日或喜庆场合中上桌。
人们相信，臭鳜鱼的气味能够带来好运和祝福，因此在特殊的场合中，它成为不可或缺的一道菜肴。
五、臭鳜鱼的保护与利用臭鳜鱼作为一种特殊的鱼类，其保护与利用也备受关注。
一方面，臭鳜鱼的繁殖和生长环境受到严格的保护，以确保其种群数量的稳定。
另一方面，人们也在不断探索臭鳜鱼的利用价值，通过研究开发臭鳜鱼的衍生产品，将其应用于食品、医药等领域。
六、臭鳜鱼的挑战与机遇臭鳜鱼作为一种具有独特气味的鱼类，虽然受到一些人的偏见，但也蕴含着巨大的挑战与机遇。
在保留其特殊气味的同时，人们可以通过创新的烹饪方式和调味方法，使臭鳜鱼成为一道受欢迎的美食。
同时，臭鳜鱼的文化象征意义也为它的推广和利用提供了广阔的空间。
臭鳜鱼散文以其独特的气味为主题，通过对臭鳜鱼的来历、气味、美食文化、文化象征、保护与利用以及挑战与机遇等方面的描述，展现了它作为一种特殊存在的鱼类的独特魅力。
臭鳜鱼的来历和介绍作文
臭鳜鱼的来历和介绍作文朋友们！今天咱们来聊聊一道特别有个性的菜——臭鳜鱼！
说起这臭鳜鱼的来历啊，那可有一段有趣的故事。
据说在很久以前，那时候可没有现在这么方便的运输条件。
有个聪明的渔夫，为了把鳜鱼运到远处去卖个好价钱，就想了个法子。
他把鳜鱼抹上盐，放在木桶里封存起来运输。
结果呢，这一路上晃晃悠悠，等到了目的地，打开桶一看，鳜鱼发出了一股特殊的臭味。
渔夫心里那个愁啊，这可咋办？没想到，抱着试一试的心态一烹饪，嘿！那味道居然出奇的鲜美！从此，臭鳜鱼就这么诞生啦！
这臭鳜鱼啊，它长得就挺特别。
鱼身完整，但是散发着一种独特的“臭香”。
别被这臭味吓到，当你尝上一口，那鲜嫩的鱼肉，紧实的口感，加上浓郁的汤汁，绝对能让你的味蕾欢呼起来！
做臭鳜鱼也很有讲究。
先把它清洗干净，划上几刀，方便入味。
然后用热油煎到两面金黄，再加上各种调料，葱姜蒜、辣椒、豆瓣酱等等，一顿爆炒，加水焖煮一会儿，香喷喷的臭鳜鱼就出锅啦！
吃臭鳜鱼的时候，你能感觉到那鱼肉在嘴里化开，咸香适中，带着微微的辣味，让人一口接一口，根本停不下来。
无论是配着米饭还是面条，都超级下饭！
臭鳜鱼虽然闻着臭，但吃起来那叫一个香！要是你还没尝过，可一定要试试看，保准让你爱上它！。
臭鳜鱼烹饪方法2篇
臭鳜鱼烹饪方法2篇第一篇：臭鳜鱼红烧法臭鳜鱼是一道以鲜为臭的名菜，属于川菜系。
由于其难以处理和特别的口感，也被称为“臭姑娘”。
在红烧法中，鱼肉鲜美，汤汁醇厚，口感浓郁，让人回味无穷。
下面，我来分享一下臭鳜鱼的红烧法。
材料：臭鳜鱼 1条葱适量姜适量蒜适量豆瓣酱适量老抽适量生抽适量白糖适量料酒适量清水适量花椒适量盐适量做法：1.臭鳜鱼去掉鳞、鳃、内脏，外表洗净备用。
2.将葱、姜、蒜切成末备用。
3.热锅凉油，放入花椒煸炒，放入葱姜蒜末煸炒出香味，加入豆瓣酱继续炒出红油。
4.放入清水，加入老抽、生抽、白糖、料酒，煮沸后放入臭鳜鱼，煮几分钟后翻一面，再煮几分钟后盛出。
【太长】5.将汤汁倒入锅里，煮沸后加入盐，放入煮好的臭鳜鱼，轻轻地翻煮一下，烧至汤汁稍粘，并且臭鳜鱼表面呈亮红色即可。
小贴士：1.烹饪过程要尽量避免破坏臭鳜鱼的鲜美口感。
2.炒豆瓣酱时要注意火候，掌握好炒出红油的程度。
3.臭鳜鱼的臭味不能过分压制，否则口感会失去平衡。
4.调味时尽量少放盐，臭鳜鱼本身就有一定的咸度。
第二篇：臭鳜鱼豆皮煮法豆皮煮臭鳜鱼是比较传统的烹饪方法，配料简单，口感浓郁，煮出的豆皮柔软易嚼，与鲜美的臭鳜鱼肉融合，形成独特的风味。
下面，我来介绍一下臭鳜鱼豆皮煮法。
材料：臭鳜鱼 1条豆皮 2张生姜 1两香葱段适量料酒适量清水适量盐适量做法：1.臭鳜鱼洗净，鱼身上开上几刀，用盐和料酒腌制10分钟。
2.将豆皮泡软备用。
3.生姜切成片备用。
4.热锅凉油，放入生姜片爆香，放入臭鳜鱼，煎至两面金黄。
5.倒入清水，加入豆皮，放入适量的盐，盖上锅盖，大火煮沸几分钟后转小火煮约15分钟。
6.开盖放香葱段即可。
小贴士：1.臭鳜鱼要处理干净，鱼身上要开几刀，这样煮出来的口感更好。
2.大火煮沸后一定要转小火，否则容易烧焦。
3.放盐时要注意已经腌制过的臭鳜鱼咸度较高，建议少放或者不放盐。
臭鳜鱼描写作文300字
臭鳜鱼描写作文300字
臭鳜鱼啊，真是让人又爱又恨的一道菜！听起来名字挺“臭”的，但吃上一口，立马就被那独特的味道给征服了。
做臭鳜鱼可真是个技术活，得腌、得发酵、还得好好烹饪。
每
一步都不能马虎，不然味道就不对劲了。
但功夫到位了，那味道，
简直了！
每次吃臭鳜鱼，我都觉得像是在冒险。
那种特殊的气味，刚开
始有点吓人，但一入口，哇，那种鲜美的感觉，真的让人欲罢不能。
臭鳜鱼啊，对我来说，不仅仅是道菜那么简单。
它更像是一种
回忆，每次吃都能想起小时候跟家人一起吃饭的情景。
那种感觉，
真的无法用言语来表达。
有时候跟朋友聚餐，也会点上一盘臭鳜鱼。
大家一边吃一边聊，感觉就像回到了小时候，无忧无虑的。
所以啊，臭鳜鱼，真的是个
神奇的存在！。
家乡的美食臭鳜鱼作文
家乡的美食臭鳜鱼
我的家乡在黄山，这里不仅风景优美，物产丰富，还是一个美食天堂，如:这里有又香又脆的黄山烧饼，还有那美味可口的五城茶干和毛豆腐，其中，最美味的就是吃起来停不下筷子的香喷喷的臭鳜鱼了。
臭鳜鱼是黄山的特色佳肴。
每逢佳节，家家户户的餐桌上都会有这道菜，它甚至吸引许多游客，千里迢迢赶来，就为一品它的芳鲜。
至今臭鳜鱼已成徽州传统名菜，无论你走到徽州哪儿都能品尝到它。
臭鳜鱼只在未烧之前让人感到有股臭臭的味道，而烧完出锅时，香气四溢。
它肉质鲜嫩，独特的‘臭’味让许多品尝过的游客们见了垂涎三尺，他们都急不可待地纷纷拿起筷子，品尝着这美味的臭鳜鱼，陶醉在那独一无二的美味之中。
我也不例外，臭鳜鱼也是我的最爱之一。
我第一次吃臭鳜鱼时，觉得它一定会像臭豆腐一样臭气熏天，所以“不怕一万，只怕万一”我左手捂着鼻子，右手拿着筷子夹起一块鱼肉往嘴里一扔，我慢慢地嚼着，就在那一刻，我陶醉在那鲜香之中，忍不住一口接一口地吃起。
在我对臭鳜鱼爱不释手时，产生了一个疑问:它之前的臭味怎么不见了，变成了如此美味佳肴？我带着这个问题去找外婆，外婆告诉我:“以前在运输时，怕鲜鱼变质，就采用特殊的方法来保存，七八天抵达屯溪、徽州等地时，鱼鳃仍是红色、鳞不脱、质也不变，只是鱼皮会散发出一种似臭非臭的特殊气味，但用清水洗净后，放入锅中翻炒，鲜香无比，这味真让人陶醉。
”听了外婆的话，我恍然大悟，原来美
食也可以如此奇妙！
臭鳜鱼甲天下，我爱家乡的臭鳜鱼，欢迎你们来品尝它独有的鲜美芳香!。
徽州臭鳜鱼 桃花流水鳜鱼肥
徽州臭鳜鱼桃花流水鳜鱼肥作者：来源：《美食》2022年第04期除了『桃花流水鱖鱼肥』的诗词外，其实『昨夜江南春雨足，桃花瘦了鳜鱼肥。
』来形容徽州人对于臭鳜鱼这道菜的喜爱，也是分外贴切的。
清明前后，空气变得温润潮湿起来，这属于徽州人的春天味道还将在青山绿水间演绎。
有故事，有味道，在这样一个『桃花最美、鳜鱼最肥』的美丽季节，你是否想亲口尝一尝这条有故事的臭鳜鱼？不知何时，臭鳜鱼成为很多人的徽菜印象。
闻起来臭，吃起来香！这便是徽州名菜臭鳜鱼的迷人之处：臭鳜鱼从锅里出来，飘着一缕缕鲜香，鱼表皮上覆盖着一层土猪肉和鲜竹笋丁，还有红绿辣椒丝和葱蒜生姜丝，令人垂涎欲滴。
扒开鱼皮上面的配菜，鱼肉如蒜瓣一样层层散开，鱼肉洁白如玉，肉质紧实，富有弹性，让人食欲大开！“徽州臭鳜鱼”又称“腌鲜鳜鱼”，是徽菜的代表名菜。
每到三四月份，桃花盛开的时候，正是时鲜鳜鱼上市的日子。
臭鳜鱼是徽菜头道招牌菜，它是一条有故事的鱼。
【一条有故事的鱼】相传臭鳜鱼有400 多年历史，明清时徽商每到初入冬时将沿江一带的贵池、安庆等地盛产鳜鱼，用箩筐内垫上荷叶，再覆盖上荷叶挑运。
那时交通十分不便，徽州山区的土特产贩卖靠人力挑运，从祁门城北门，过胥岭，大坦、大洪岭，当时是通往沿江安庆、贵池等府际干道，这条干道路上数百里，每天来往商旅络绎不绝，徽州商人返回时，便将沿江安庆、贵池等地盛产的鳜鱼装入箩筐挑运到古徽州一府六县等地销售，因此，不少商人从事长途贩鱼生意，由于没有任何保鲜设备，鱼一但变质就只好丢弃，使得一些商人因此亏本，徽州商人只好在气候转凉时，才到沿江的安庆、贵池等地去收购鳜鱼，将原来箩筐挑运改为雇用马或骡驮运，用木桶盛装，沿贵池、安庆到古徽州的徽际干道驮运往古徽州一府六县等地贩卖，故称“桶鳜”“桶鱼”。
有一年，商人见天气正转凉了，就雇了骡马到沿江安庆、贵池去收购鳜鱼，然后往回赶。
可是天公不作美，骡马驮运上路后气温突然回升，鳜鱼在桶中将要变质时，徽州商人为防止鳜鱼变质，采用一层鱼洒一层淡盐水的办法，每天到了驿站时，上下翻动一次，如此7、8天抵达徽州等地，出售时，发现鱼鳃仍是红色，鱼鳞不脱、质不变，表皮散发出一种似臭非臭的特殊气味，徽州商人很是着急，这次生意眼看也要血本无归了，就在他要将鱼丢弃时，突然灵机一动，将似臭非臭有特殊气味的鳜鱼叫店家厨师烹制后，商户和挑夫先试着尝一尝，大家吃后认为与鲜鳜鱼味道相差很大，却别有一番风味。
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家乡的臭鳜鱼
作者：刘翠宇
来源：《作文·初中版》2016年第03期
离开老家黄山在赣州生活已快十年了。
十年来，家乡的很多人、很多事已在我的脑海中模糊，但我却始终忘不了家乡的一道菜——臭鳜鱼，忘不了它那独有的臭味，那是家乡独有的味道！
在黄山，臭鳜鱼是特别有名的一道菜。
它是以优质的新鲜鳜鱼为原料，经加工腌臭而成的。
臭鳜鱼虽臭，但味美，连一些不爱吃鱼的人都说好吃。
它肉质非常细嫩，营养价值特别高，不仅富含蛋白质、脂肪，还含有钙、钾、镁等微量元素，深得人们喜爱。
臭鳜鱼非常重视味道，而腌鳜鱼的关键就是味道。
只有把鳜鱼腌制好了才能做出好的臭鳜鱼。
如何才能做出闻着臭而味美的臭鳜鱼呢？
第一步，必须要选一条新鲜的鳜鱼。
用新鲜的鳜鱼腌制出来的才是好的“臭”鳜鱼。
最好选用鱼身黄绿色、腹部灰白色、体侧有不规则斑块、差不多有成年人一个半手掌那么大的、一斤多的鳜鱼。
第二步，宰杀活鱼。
和宰杀普通的鱼一样，把鳜鱼的鱼鳞和内脏除去，用清水洗净，沥干。
第三步，也是最为关键的一步，那就是腌制。
在宰杀洗净沥干水分的鳜鱼表面，根据自己的口味轻重，用手抹上一层适量的食盐即可。
然后把涂好盐的鱼整齐地码放在桶里——以木桶为佳，只有木桶才能最大限度地保证原汁原味。
最后用大石头直接压在鱼的上面，压紧，并将木桶放到阴凉通风的地方——太热、太干的地方鱼会变成鱼干的。
当然，桶口要盖点东西防苍蝇蚊虫，而且每隔一天就要把鱼上下翻动一次。
一般情况下，10℃～30℃的气温都可以腌制臭鳜鱼。
在这个范围内，温度越高，腌制的速度越快。
当温度在10℃～20℃时，大概需要腌7～8天；温度在20℃～25℃时，腌制时间约为4～5天；温度在25℃～30℃时，只需要2～3天就能达到臭的效果。
当然，如果你口味重，可以选择多腌一段时间。
臭鳜鱼不仅重味，还很重色。
刚腌制好的鳜鱼不能直接吃，还必须再配上一些大蒜、生姜、彩椒、碎肉丁、酱油一起烧制，进行着色。
烧制过程和其他鱼差不多，当鱼身呈金黄色时就把鱼翻一个面。
等两面都呈金黄色时，再加入少许水和白砂糖，等糖化了就可以起锅了。
起锅时，先把鱼铲出来摆在盘中，再在鱼汤中加入一些淀粉汁，快速搅拌至汤汁有一些黏稠时立刻舀出，并将汤汁从鱼头到鱼尾浇个遍。
最后，还可以在盘上撒一些香菜。
这不仅可以让菜的颜色更好看，还可以提香。
刚出锅的臭鳜鱼可以说是件工艺品：鳜鱼表面呈红色，红中透露出一丝黑色。
和彩椒、大蒜等作料一配合，鱼原本的腥味就不复存在了。
尽管臭味还在，但那已经是一种让人食欲大增的美味了。
这就是安徽黄山的臭鳜鱼。
虽然离开家乡快十年了，但我一直没有忘记家乡臭鳜鱼的味道，一直想着什么时候再回家乡吃一次臭鳜鱼。
简评
这是一篇介绍家乡特色风味小吃的说明文。
习作从营养价值和风味特色，烧制过程三方面向我们详细介绍家乡的特色小吃臭鳜鱼，层次清楚，语言简练，篇首篇尾所透出的浓浓的乡土情怀使这篇说明性的文章具有了人情美。
（钟华奇老师荐评）。