徽菜臭鳜鱼英文ppt

1、 By: Hu Rongjun Gao Hongchen Anhui cuisine and Anhui merchants The origin of the Stinky Mandarin Fish Modern methods of production The moral of the Stinky Mandarin FishNo Mandarin fishWhy stinky mandarin fish has become a classic Anhui cuisine?Anhui cuisine and Anhui merchantsspread Anhui cuisine ma

2、terialAnhui cuisine and Anhui merchantsThe origin of the Stinky Mandarin Fish看来要大赚一笔了Commercial opportunity80% land is mountainsand hills Tansportation is inconvenientThe origin of the Stinky Mandarin FishThe origin of the Stinky Mandarin FishHow to keep fish fresh?The origin of the Stinky Mandarin

3、Fish淡盐水Just have a tryThe origin of the Stinky Mandarin FishThe origin of the Stinky Mandarin FishDelicious restaurant Modern methods of production Pickling(腌制)wood bucketTemperature. salt .timestone temperature wood bucket(木桶) Modern methods of productionTemperature .salt .time25 grams of salt per

4、kilogram of fish25Modern methods of production5 daysModern methods of productionstonemore flavor and taste betterModern methods of productionMaterials: ginger(姜) garlic(大蒜) green Onions (葱) chili(辣椒)Modern methods of productionCut the fish Soup can be fullyabsorbed into meatModern methods of productionThis is done The moral of the Stinky Mandarin FishSpring festival in HuizhouEvery household will preparepickles mandarin fish The moral of the Stinky Mand