Shunde raw fish, a popular food, was widely known after the broadcast of Street on the Tip of the Tongue. Even Mr. Cai Lan, a famous gourmet, expressed his love for Shunde more than once because of this dish-raw fish in Shunde.

Eating raw fish is not simply slicing live fish. In Shunde, making sashimi is a rigorous technical activity. From the selection of materials, bloodletting, knife work, ingredients, setting the plate, to the moment of entrance, there is stress. It is precisely because of exquisite, will make a fish incisively and vividly.

"Kill now and eat now" is the rule for Shunde people to eat raw fish. After the slimming live fish comes out of the water, bleed to scale and peel the meat. This seemingly simple process is not easy in practice.

Generally, about four kilograms of raw grass carp are selected, so that the fish made by this method tastes refreshing, sweet, crisp and elastic. First, these fish were put in a temporary pond specially for raw fish, and starved for a few days to "slim down", consume body fat and spit out sediments in the stomach. Slice the fish into thin slices. Sliced fish should be as thin as cicada wings, transparent and shiny, and the thickness should not exceed 0.5 mm. Sliced fish slices can be eaten by laying flat on a plate.

Translucent fish fillets are very attractive. Put it in your mouth and chew it gently. The umami flavor of fish quickly slides into your mouth, which is delicate and smooth, and full of happiness.

Delicious and tender, add some salt and peanut oil and mix well. You can also add garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame seeds, shredded sweet potato and fried vermicelli ... Some of these side dishes are fishy, some are tasteful, and some are suitable for heavy tastes. You can use them according to the situation.