Shunde fish slogan

Guangdong Fish Food-Raw Fish "Raw Fish Future" is a very interesting word. Today we will talk about the most magical "raw fish" in Guangdong fish dishes.

Speaking of raw fish, most people think of Japanese sashimi first, but I don't know. Sashimi is also an exotic product, and its birthplace is China!

According to the existing historical records, China people began to eat raw fish in the Western Zhou Dynasty.

"Poetry Xiaoya June" wrote: "Drink royal friends and drink turtle carp."

The "carp" here refers to the raw fish made by carp, which was a high-grade food that only nobles could enjoy at that time.

Later, in the Tang Dynasty, it spread to Japan. The Japanese use marine fish instead of freshwater fish, and the method of seasoning with mustard seems to come from China.

The Book of Rites records: "There are onions in spring and mustard in autumn."

Speaking of Guangdong fish, you have to mention Shunde. In the large-scale food documentary Looking for Shunde, there is a record of raw fish in Shunde. Raw fish can be seen everywhere in Shunde, and the price is quite diligent. Many people in Shunde feel that something is missing from their stomachs, and they are uncomfortable without eating raw fish for two days.

Generally speaking, it is most suitable to choose 3-4 kg fish for raw fish in Shunde, and the production process is very particular: the fish should be "detained" for a few days first. The so-called "detention" means putting the fish in a cage in the river, washing it with flowing water, not giving the fish bait, letting the fish consume excess fat through metabolism, and discharging the earthy smell, residue and parasites of freshwater fish, so that the fish will be compact and clean until it is rubbed.

When killing fish and slicing fish slices, we also pay great attention to and test the chef's knife skills. Generally speaking, the chef will grab the fish head, cut the fish's jaw and tail twice, and then put it back into the water. In the process of struggling, this kind of fish will lose blood quickly until it appears snow-white color.

Next, cut it into fish slices, serve it after freezing, put the sashimi on a plate, mix it with a little oil, and then add a little salt, shredded onion, lemon, garlic slices and sugar to serve. In some places, the ingredients will be more abundant, such as adding more shredded peppers, kohlrabi, soy sauce, sesame seeds, peanuts and so on.

Ice and ice are smooth, and the compound taste of various seasonings releases the sweetness of raw fish. It's wonderful!

You think everything is over except raw fish, but you underestimate the Guangdong people's love for fish.

Fish skins, sausages and fish heads are all frequent visitors to their table.

Cold fish skin Mix chilled fish skin with soy sauce, oyster sauce, pepper, sesame oil and other seasonings. Usually, the chef repeatedly squeezes and grabs the fish skin by hand to squeeze out the water in the fish skin as much as possible, so that the seasoning and the fish skin are fully integrated, and the cold fish skin made in this way is very crisp and delicious.

When serving, you will sprinkle a layer of peanuts on the fish skin. Stir sesame, chopped green onion and coriander with chopsticks in front of diners. This action is called "shovel". Shunde must have this dish and this action on holidays, which symbolizes the good color of "wind and water". Many people in Shunde also eat fish skin with raw fish, which is called "big fishing". The fat and tender fish skin with crispy fish skin is really a feast of taste buds.

Besides cold salad, fish skin can also be fried and chilled. Iced fresh fish skin is very distinctive, that is, after it is cooked with fish skin, it is chilled on ice and eaten with wild pepper water. It tastes light and crisp.

Steamed fish head Steamed fish head is very popular in Guangdong. In order to enrich the flavor, the steamed fish head will also add ingredients such as soy sauce, white pepper, garlic, onion and ginger.

Fish intestines generally think that the smell is too strong and throw it away as garbage. However, for the thrifty and smart Shunde people, it is a rare human delicacy to clean the fish intestines and add pepper, cooking wine, dried tangerine peel and chopped green onion to make fried eggs with fish intestines.

Fish is the soul food of Guangdong. Smart Cantonese can change it in 72 ways, and each dish has its own characteristics. The fish went up and down, inside and out, and all the dishes were ready. Shunde's "Fish Banquet" made Guangdong the first 1!