Shunde raw fish, a popular food, is widely known after it is broadcast on the street on the tip of the tongue. Even Mr. Cai Lan, a famous gourmet, expressed his love for Shunde for this dish-raw fish in Shunde more than once.

Eating raw fish is not simply slicing live fish. In Shunde, making sashimi is a rigorous technical activity. From the selection of materials, bloodletting, knife work, ingredients, setting the plate, to the moment of entrance, there is stress. It is precisely because of stress that the fish can be done incisively and vividly.

"Kill now and eat now" is the rule for Shunde people to eat raw fish. After the slimming live fish comes out of the water, bleed to scale and peel the meat. This seemingly simple process is not easy to operate in practice.

Generally, about four pounds of raw grass carp are picked, so that the fish tastes fresh, sweet, crisp and elastic. First, put the fish in a temporary pond dedicated to raw fish and starve for a few days to "slim down", consume body fat and spit out the deposits in the stomach. Slice the fish. Sliced fish should be as thin as cicada's wings, transparent and shiny, and the thickness should not exceed 0.5 mm. Slices can be eaten by laying flat on a plate.

Translucent fish fillets are very attractive. Put it in your mouth and chew it gently. The umami flavor of fish quickly slides into your mouth, delicate and smooth, full of happiness.

Sweet and smooth, add some salt and peanut oil and mix well. You can also add garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame seeds, shredded sweet potatoes, and fried noodles ... Some of these side dishes are fishy, some are tasteful, and some are suitable for heavy tastes. You can use them according to the situation.