Some people say that you have never been to Shunde without eating fish; Anyone who has eaten Shunde fish will never forget the taste of raw Shunde fish. These fish used for raw food are very particular. According to reports, experienced Shunde chefs generally pick "strong fish" weighing about 750 grams, which is delicious, tender and smooth, just right. After the fish is bought, it is put in the mountain spring to starve to death for a few days and consume body fat. The fish made is really sweet and refreshing. When killing fish, cut a knife on the fish's jaw and tail and put it back into the water. When the fish swims, the fresh blood runs out, and the fillets without congestion are as white as snow. Fish students are very particular about "appearance", and transparent bloodletting is very important, which is where the "technical content" lies. If you don't grasp it well, the fish is reddish and watery. Moreover, after the fish is sliced, it should be frozen in the refrigerator for a period of time to be smooth and sweet. The special dish for raw fish is hollow and filled with ice cubes to cool down. Pick up a piece of raw fish with chopsticks, which is also translucent without a trace of red. Shunde raw fish, different from ordinary Japanese sashimi, fully embodies the rich and profound food culture in China. There are more than a dozen seasonings alone, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame, shredded pepper, taro, fried rice noodles, plus oil, salt and sugar. Mix these seasonings together and add sashimi. The taste is smooth and tender, and the mouth is full of fragrance. In addition to sashimi, fish heads can be steamed or steamed with soy sauce, fish skins can be boiled or cold, and fish bones can be cooked with porridge or salt and pepper. A variety of eating methods can really make you forget the time and immerse yourself in delicious enjoyment.