Going to Shunde without tasting raw fish is equivalent to never having been to Shunde. However, the first dish the chef eats is fried milk. Many friends have never heard of it. Can milk be fried? In fact, the chef is also very curious and even goes into the kitchen to watch fried food. I am ashamed to say that this dish has been badly cooked for so many years, but I have only learned a little. When it comes to eating, the topic of raw fish is hard to get around. In principle, as long as it is scaly fish, it can be used as raw fish, but there is a requirement that it should be kept in running water for a few days in order to lose weight and remove odor.

In the side dishes, sour buckwheat and sour ginger should be prepared in advance. Especially sour buckwheat, exquisite stores all know that the quality of buckwheat produced in that village is good and there is no residue. In the harvest season, specially invited people to help clean up and make. The production of fermented grains is the key. From rice selection, cooking, cooling to room temperature, and then adding wine cakes into pots for fermentation, it is a combination of physical strength and technology, and the annual production capacity exceeds 1000 kg. After cooking, add buckwheat head, pepper, silver carp and ginger, and seal for more than half a year to eat. Other ingredients should be as fresh as possible, preferably just picked from the ground.

Then there is the time to check the knife work and waste the ingredients. For uniformity, such as perilla, first fold them one by one, cut them into rectangles without corners, and then cut them into very thin filaments. Pickled Jiang Ye is operated in this way, but the leftovers are not willing to be discarded and kept for other purposes, such as making ginger duck. The only thing left is sour buckwheat head, which can be sliced. How to eat depends on personal tastes and habits. The chef met a diner who was not interested in more than a dozen ingredients. He only asked the waiter to bring him a plate of salt, put the raw fish in a bowl, then removed the salt and mixed it well, and ate it with relish. And it is pure eating, not pure drinking, and the effect is different.

Guests eat raw fish and don't let go of other parts of the fish. Chop the fish head into pieces, split the fish tail in two, fry in a pot, add boiling water to stew 15 minutes, add tofu to cook for 5 minutes, and season with salt. Put bamboo fiber on the fish belly, put it on a charcoal fire to dry and cool, brush it with barbecue sauce, and eat it while it is hot until the fish oil flows out. It's sweet and delicious. Some people think that barbecue is easy to get angry, so let's cook fish porridge. Cut the fish belly into two pieces, clean the glutinous rice, put it in a crock, add enough water to boil, then turn to low heat until the rice grains are no longer distinct and the porridge becomes sticky. Add salt to taste, add shredded ginger and stir well, add fish slices and cook for more than ten seconds, then turn off the heat and sprinkle with chopped green onion. Fish brisket can also be steamed, braised and braised, depending on everyone's taste.

Chop the fishbone into pieces, fry it in the oil pan until golden brown, and then take it out to control the oil. Add salt and pepper. Another way to eat is to add salt and mix well, marinate for 20 minutes, fry in a pan and remove the oil control. Stir-fry eggs with roe, first rub the roe, add ginger juice to the pot, stir-fry with cooking wine, break the eggs, add salt, sugar and pepper and mix well, add roe and mix well, add a little oil to the pot, pour in egg liquid and stir-fry until solidified, and take out the pot. And fish skin. Chefs like cold salads. Shred fish skin, add salt, sugar, soy sauce, onion and coriander and mix well.

Traditionally, eating raw fish requires drinking highly alcoholic liquor, which is used for sterilization. However, some people hold different opinions and think that drinking is just for fun and has no effect on killing parasites. In fact, it is much better to mix rice vinegar with garlic and then add raw fish, and it is more crisp. With the development of technology, sashimi plates are also integrated with high technology. There is liquid on the plate, which can keep the fish crisp and not soft for a long time by freezing it into an ice tray in the refrigerator to hold raw fish.