GLOBALink | Fermented mandarin fish fuel billion-yuan market | XINHUA

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, 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

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