Shunde has been a land of wealth since ancient times. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macao and some cities in Southeast Asia. "Food is in Shunde and the kitchen is in Fengcheng". Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish is also a representative style. There are also double-skin milk in daliang town, Shunde, and fish cakes in Chencun.

Shunde has always been a rich area. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Shunde cuisine is an important branch of Cantonese cuisine, but it is not as good as many classic Cantonese cuisines in the selection of ingredients, nor does it use foreign ingredients like "dare to eat anything". Shunde cuisine is based on common fresh water and fresh rivers, combined with various ingredients, and is characterized by freshness, freshness, tenderness and smoothness. In addition to the famous fried milk and giant eel, chrysanthemum fish has a more representative style.

Select qualified personnel.

The fish used to make raw fish is 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 for a few days to "slim down" and consume body fat. The raw fish made in this way is really sweet and refreshing.

manufacture

1.

The appearance of raw fish is the most important thing, and the fish must be transparent and crystal clear to be beautiful, so it is very important to bleed when cooking raw fish, which is also the most "technical content". If you don't grasp it well, the fish will turn red or have too much water, which will greatly affect the taste and appearance. Generally speaking, bloodletting means cutting the jaws and tails of intact live fish and then putting the fish back into the water. When the blood is exhausted in the swimming struggle, you can get Bai Rushuang fish without blood stasis. Chef Shunde is very good at this. He will grab the fish head first, and then cut a knife on the fish tail, so that the fish will not die for a while, but the tail will swing desperately because of the pain of the wound, and the blood of the fish will soon be lost. Finally, the blood of the fish will be clean, the fish will be beautiful, and the fish will not smell raw.

slice up

After bleeding, cut the fish fillets. Whether fish is born or not depends on the master's knife work. Slice the meat on the back of the fish, emphasizing a "thin", "thin fish bones hide, thick fish bones present". A good chef can cut the fish fillet into a thickness of only about 0.5 mm, which is as thin as cicada wings, crystal clear and beautiful. Generally, after the fish is sliced, it should be frozen in the refrigerator for a period of time, so that it can be smooth and sweet. The plates for holding raw fish are also very particular, generally using traditional lacquer plates or boat-shaped vessels. Put the ice cubes into a plate and flatten them, then spread a layer of plastic wrap, and then cover the fillets evenly and neatly on the table, and the chrysanthemum fish is finished.

way to eat

Unlike ordinary Japanese sashimi, which only uses mustard and soy sauce to set off the umami flavor, Shunde fish has more than a dozen raw materials-garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame seeds, shredded pepper, shredded taro and fried noodles. Before eating fish, choose the ingredients according to your personal preference, add oil, salt and sugar, and mix them with chilled raw fish in a bowl.

In addition to raw fish, fishhead fishtail fishbone porridge is fresh and sweet; Bones are crispy; Fish sausage _ eggs, fragrant and smooth; Fish skin is picked up, and eating more fish is refreshing and endless.