There are also many ingredients, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded Chili, soy sauce, chopped peanuts, sesame seeds, shredded Chili, taro, fried rice noodles, plus oil, salt and sugar. Mix these seasonings together and mix the sashimi into them. In order to pursue a delicious taste, we are very particular about killing fish. They cut the fish's jaw first, then cut the fish's tail, and then put the fish back into the clear water, so that the blood of the fish can be naturally discharged when it flows, so that there is no blood stasis in the body and the fillets are as white as snow. Shred white radish, onion and cucumber. There are carrots, parsley, lemon leaves and other vegetables that can be eaten raw. You can add them as long as you like. ) weight is the amount you apply. Fish must be killed now, and exquisite stores will buy a batch of fish in advance and put them in the long running water of the pit for a week, without feeding any food halfway, so as to consume the fat of the fish and make the meat more compact, which is often called refreshing (crisp).

Raw fish is very professional and it is not recommended to cook at home. Time-consuming and laborious is not necessarily delicious. If you go to a restaurant, it is recommended to eat salted tilapia, which is more refreshing! Remember it's saltwater tilapia, not tilapia. The fish commonly used for raw fish in Shunde are bay, octopus (above 5 kg) and sea bass (slimming fish cultured in cage in reservoir). The production of raw fish needs a special room, because raw fish are most worried about hygiene. From the production point of view, the fish fillets are excellent. I will briefly talk about some famous Cantonese dishes that I think are just superficial, and I also want to make an introduction. I hope more people like Cantonese food.

Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is complex, meticulous, time-consuming, laborious, and high per capita consumption, which is also the reason why Cantonese cuisine in many cities is not as much as Sichuan cuisine. Cantonese cuisine has a wide range of materials, diverse colors, novel shapes and is good at changing. Pay attention to freshness, tenderness, freshness and smoothness, strive to be light in summer and autumn, and have strong wine flavor in winter and spring. Cantonese cuisine is good at frying, frying, stewing, stewing and frying.