"Hengxian Yusheng" is also commonly known as "Two Pieces" and 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 place Yusheng and Hengxian together, calling Hengxian County Yusheng and Yusheng County 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 "Heng Thirty Records" 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, met 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".

Historically, eating fish has been a tradition in Hengxian County since ancient times.

According to "Hengzhou Chronicles" during the Qianlong period of the Qing Dynasty, the first people to eat raw fish were the ancestors of Hengxian County who lived on both sides of the Yujiang River thousands of years ago.

There is a fascinating folk legend. It is said that during the reign of Emperor Jin and Yuan Dynasty, Dong Jing, a hermit, went to Hengzhou and lived in seclusion in the mountains.

One day, Dong Jing and his brother and sister were boating to admire the moon, and suddenly they saw an immortal coming in a boat.

Dong Jing invited guests, but the immortal said he would not drink cooked food and left without saying goodbye.

A brother and sister went into the mountains to search and met an immortal in a cave. The immortal entertained them with jade liquor and sashimi.

Later, the brother and sister followed the instructions of the immortal.

From then on, Hengxian Yusheng became famous and has been passed down to this day.

"There are many delicacies in the world, but the one that is unique in the world for its excellent taste and color is Yusheng in Hengxian County. Ordinary people's homes are full of diners who think they are delicacies." Yusheng is regarded as the number one delicacy in Hengxian County, and it can be called "

County cuisine”.

Hengxian Yusheng is a true portrayal of the life of fishermen who lived in Yujiang in ancient times, and is also a product of the river economy.

Yujiang River is an important water system in Hengxian County. The water flow is clear and fast. The fresh fish in the river have well-developed tail muscles and good taste.

The green bamboo fish from Yujiang is the top-grade fish.

Mei Yaochen, a famous poet in the Northern Song Dynasty, was fond of eating raw fish. For this reason, he also supported a female expert in cooking fish at home.

His poem "Setting up a table to show the guests sitting there" goes: "My young woman sharpens her sword, breaks her scales and stirs up her fins as if they want to fly, the rustling clouds and leaves fall on the plate, and the millet and frost are woven into her clothes."

The description of the craftsmanship and the exquisiteness of the fish’s color, flavor and appearance is truly amazing.

It is said that at least 500 years ago, Yusheng was the "most popular feast" in Hengxian County.

Originally a necessity for grassroots fishermen, it became a "feast" and a delicacy enjoyed by high-ranking officials in the imperial court.

Zhou Mengzhong, a Jinshi of the Ming Dynasty, served as deputy historian of Guangxi Tixue in the first year of Hongzhi (1488).

His seven-rhyme poem "Deng Chun Ye Pavilion" vividly describes the cultural origins and historical background of Hengxian's deep source of fish and fish: "I have been observing the wind and the five pipes for many years. Every time I come to Nanning, I suddenly see thousands of green trees in the suburbs, and mulberry and hemp trees for ten miles.

In Pingchuan, you can turn jade grains into waist-long rice, and cut catfish into silver-threaded breams. The scenery is also beautiful here, so there is no need to worry about Shao Dengxian." It is said that from then on, the fish was called "Hengqie".

A great invention of Zhou Daguan.

Hengxian Yusheng was originally a helpless way for fishermen to make a living by fishing on the Yujiang River in Hengxian County in ancient times.

Without oil, salt, sauce and vinegar, you can only eat it alive.

Unexpectedly, this "grassroots" way of eating, which is full of the bitterness of fishermen, has gradually evolved into a famous traditional dish that is now famous far and wide through the vicissitudes of life.

Last year, the Nanning Municipal Government listed "Hengxian Yusheng" in the second batch of Nanning's intangible cultural heritage protection list.

Characteristics You have never seen that there are many places to eat fish in the world, but Hengxian fish is the only one in the world. Why?

Without him, I just put enough effort into these six words: "kind, strength, white, thin, thick, fresh".

When eating raw fish, you need to choose the type of fish you want. Bamboo, osmanthus, grass, carp, scales, etc. can all be used to process raw fish, but the thick green bamboo fish with few spines is the best.

Jinjin means that the fish meat should be firm and chewy.

The muscle quality of fish is crucial to yu sheng, as it determines the taste of the fish.

If the fish meat is strong, it will produce juice on your tongue, and the more you chew it, the more flavor it will have.

If the fish meat is as weak as crumbs, you will not be able to experience the pleasure of chewing, and the natural taste will be like chewing wax.

Generally, Yusheng is made from fish raised in ponds, which lacks vitality and tastes much worse.

Hengxian Yusheng uses original live fish from Yujiang.

Yujiang is the mainstream water system in Hengxian County. The water flow is fast and powerful. The fresh fish produced have particularly well-developed tail muscles and naturally have the best taste.

So be sure to choose those with strong and strong muscles.

Based on the above two points, the green bamboo fish produced in Yujiang is naturally the best fish among fish and the best among aces.

Baibai means that the fish meat is as white as snow and exquisite, and the skin texture of the fish meat is clearly visible.

If you want to be white, you need to drain the blood. It is best to cut off the gills. After cutting the gills, continue to put it into the water. In this way, the fish will not die immediately but bleed in the water. After a few minutes, the blood will be gone and the fish will die, and the fish meat will be as white as crystal.

Snow, the color of jade is compelling.

You can also chop off the tail and let the fish's blood drip naturally, but the flesh will be whiter than when the gills are cut off, which is slightly inferior.

Thin thin means that the fish fillets should be cut as thin as cicada wings so that they are easy to taste.