Shunde Yusheng and Hengxian Yusheng are the two heroes of Guangdong and Guangxi, so what are the specialties of these two dishes?

I can’t control my mouth when it comes to yusheng. I know that many freshwater yusheng are infected with liver flukes, but I still can’t stop my love for yusheng.

In my hometown, there is a saying that if you don’t have fish, you don’t drink. I am one of them. Every time I drink, I only drink if there is fish. The yusheng I have eaten include Guangxi yusheng and Guangdong yusheng.

Guangxi Yusheng includes Longan Yusheng, Hengxian Yusheng, Wuming Yusheng, etc. Guangdong fishes include Shunde Yusheng, Wuhua Yusheng, Chaoshan Yusheng, etc., each place has The tastes are all different.

If you say which place has the best fish, then I can only say that each has its own merits and characteristics. Take the Yusheng made by myself, for example. Many people from Hengxian County who pass by will say that it is definitely not as delicious as the Yusheng in Hengxian. Some people say they don’t know how to make it, so don’t make it randomly. Come to Hengxian to learn.

I believe that Hengxian Yusheng is delicious, but if you give Hengxian Yusheng to many Longan people, the Longan fellows won’t buy it. Longan people will also say, Hengxian Yusheng How can you eat it without adding vinegar, so I can only say that each has its own local characteristics. Let me talk about the yusheng in my small mountain village! In my small mountain village, most fish from the four major fish species are used to make fish, but in my fish recipe, I can use any freshwater fish with scales to make fish, and the taste is very fresh and sweet.

The fish that I have eaten that taste better are black fish, earth fish, tilapia weighing more than 3 pounds, and red eye. I would not dare to eat fish without scales as fish sashimi because it feels a bit disgusting. I have been eating Yusheng since I was 6 years old, which means I have been eating it for more than 30 years.

Two years ago, I went to the hospital for a physical examination and found that I had liver flukes. The hospital suggested that I go to the epidemic prevention station to get medicine, and the epidemic prevention station gave me three days of deworming medicine. One month after taking the medicine, I went to the epidemic prevention station for a physical examination and found that the flukes in my stomach were gone. But after half a year, I started eating yusheng again. It was so delicious that I couldn’t control my mouth.

If you often eat fish, it is best to go to the hospital every year to check for liver flukes. Have you ever eaten yusheng? Where do you think the yusheng is your favorite? I said freshwater fish really contains liver flukes. Do you still dare to eat it?