Guangxi Hengxian Yusheng Ingredients Guangxi Hengxian Yusheng Ingredients Yusheng is a kind of food that many people like in our lives, and it is also one of the most common foods. In fact, everyone knows that eating Yusheng has a certain value.

Yusheng has both advantages and disadvantages. Let’s learn about the ingredients of Yusheng in Hengxian, Guangxi.

Guangxi Hengxian Yusheng Ingredients 1 Ingredients of Hengxian Yusheng are as follows: Ingredients: Yushengcao, perilla, rhizome, spicy polygonum, mint, shredded carrot, shredded papaya, buckwheat, shredded pickled radish, shredded chili pepper, fried taro shreds

, onions, shredded mountain ginger, shredded ginger, melon, fried peanuts, chopped green onions, coriander, shredded Hengxian kohlrabi, lemon, garlic, sour ginger, green onions, etc.

Sauce: peanut oil, light soy sauce, pepper.

Hengxian Yusheng: The best fish are green bamboo, black grass, red eyes, etc. in the river.

Hengxian fish raw ingredients 1. Hengxian fish raw ingredients: ginger, onion, garlic, papaya shreds, radish shreds, lemon shreds Production method: The uniqueness of Hengxian fish raw production lies in the selection of ingredients, knife skills and presentation.

First of all, when making Yusheng, you must use wild grass carp, flower carp, dace, green bamboo carp and other river fish from Yujiang River. It is not recommended to use farmed pond fish.

At the same time, the raw materials must be ensured to be fresh, fresh, clean and pollution-free.

When making fish in Hengxian County, green bamboo fish is often chosen.

Because the fish has crispy skin, tight meat, fine texture and good elasticity.

1. Hang the fish on the iron hook with its head up and tail down for 8 to 10 minutes. This process is very critical. At this time, the fish is fainted but not dead yet, and all the fish blood must be drained.

After that, it is time to take the fish meat and peel the fish skin.

Put the fish on a dry and flat chopping board, cut the fish from the spine, and cut off the fish on both sides. When picking the fish, you must not disembowel it, because the internal organs of the fish will contaminate the fish.

2. Fish skinning is also very particular. Generally, you will cut the opening slightly from the tail, then grab the skin and pull it hard, and the whole skin will be peeled off.

After peeling the fish, wrap the fish in clean gauze paper for a few minutes to absorb any moisture and residual blood that seeps out of the fish.

In this way, the fish meat will become crystal clear.

The key to making Yusheng is knife skills.

Place the large piece of fish on the cutting board, use a knife to gently cut off a piece as thin as a feather, and then cut off the second piece between the broken and unbroken pieces.

The second knife is to cut off.

3. Wash the green onions, onions, green peppers, ginger and carrots and cut into thin strips.

Slice garlic and buckwheat into thin slices and serve as ingredients.

2. Guanying, also known as melon vine, is the stem of the melon plant and is used as a condiment.

It can be fried with meat, such as fish and pork, to make it taste more delicious.

Extended information: Hengxian Yusheng, also commonly known as two slices, is a famous local traditional delicacy.

It has always been called "county cuisine" by Hengxian people. It represents the highest level of Hengxian's cooking technology and food culture, as well as the highest standards for receiving guests.

In Nanning, and even in the entire Lingnan region, people who are familiar with Hengxian put Yusheng and Hengxian together, calling Hengxian Yusheng and Yusheng Hengxian.

The reason why Hengxian Yusheng is famous and delicious is closely related to its unique cooking techniques and fine selection of ingredients.

Hengxian Yusheng is exquisitely made and amazing.

A fish full of feet is ready to fly out of the water.

Removing scales, peeling skin, and lifting bones is done with ease and in one go.

The fish ingredients are colorful and beautiful.

Ginger, onion, garlic, papaya shreds, radish shreds, lemon shreds, every detail is meticulous.

The traditional custom of "eating raw fish" in Hengxian County was recorded in the "Heng Thirty Chronicles" during the Qianlong period of the Qing Dynasty. Dong Jing, a hermit who lived in seclusion in Hengxian County during the reign of Emperor Yuan of Jin Dynasty, encountered an immortal by chance, the romantic legend of eating raw fish, and modern Japanese friends.

The biography of Taiwan patriots eating Hengxian Yusheng vividly and truly portrays the long history, rich cultural heritage and rich connotation of the traditional food custom of "Hengxian Yusheng".

In September 2018, it was rated as one of the top ten classic dishes in Guangxi in "Chinese Cuisine".

Guangxi Hengxian Yusheng Ingredients 2 Discover the classic Guangxi dish, Hengxian Yusheng!

Don’t you see that there are many places in the world where fish is eaten, but Heng County’s fish is the only one in the world? Why?

Hengxian County, now Hengzhou City, has a famous delicacy in China, Hengxian Yusheng. Hengxian Yusheng has unique cooking techniques, precise selection of ingredients, and beautiful and delicious finished products. It has always been called "County Dishes" by Hengxian people.

It represents the highest level of Hengxian's cooking technology and food culture, as well as the highest standards for receiving guests.

In 2013, the Nanning Municipal Government has listed "Hengxian Yusheng" in the second batch of Nanning City's Intangible Cultural Heritage Protection List.

In September 2018, it was rated as one of the top ten classic dishes in Guangxi in "Chinese Cuisine".

The birth of many delicacies comes from poor people, and Hengxian Yusheng is no exception. In ancient times, the fishermen who made a living by fishing on the Yujiang River in Hengxian County had difficult living conditions. Without oil, salt, sauce and vinegar, the freshly caught fish could only be

Eaten alive.