Salt is sea salt and ground salt. Different salts have different flavors and can bring different flavors to food. Because of this, some restaurants now use a variety of salt to match food, which brings unique dining pleasure to guests.

The first time I came into contact with more salt was in Chi Pan Barbecue Restaurant of Grand Hyatt Haitang Bay, Sanya, Hainan. I was deeply impressed by the interesting environment and food. At that time, we ate Australian sirloin steak and roast lamb chops, and used more than ten kinds of sea salt and rock salt. The two kinds of steaks are very attractive when grilled, decorated with sea salt, and the taste is more layered.

Back to salt and raw fish. Eating raw fish in Shunde is nothing new. But if I say that eating raw fish requires 100+ different kinds of salt from all over the world.

This restaurant is located in Fengcheng, Shunde, the gourmet capital. The owner himself is a salt collector. It is said that hundreds of different flavors of salt are stored at home. The food here is not only raw fish, but also the re-integration of eating more fish, and the cooking methods are quite innovative and unique. For example, fish skin with salt and pepper, fish with Thai sauce, steamed fish cake with scallops, and fish head cooked with Dongpo meat are all much more delicious than expected.