The uniqueness of raw fish production lies in material selection, knife work and plate setting. First of all, to make raw fish, you should choose wild mandarin fish, flower fish, shad, bamboo tube fish and other river fish in Yujiang, and do not advocate using cultured pond fish. At the same time, raw materials must be fresh, fresh, clean and pollution-free. Most of the raw fish produced in Hengxian County use bamboo tube fish. Because the fish skin is crisp, the meat is firm, and the meat is delicate and elastic.

There is an idiom called "a wonderful pen gives birth to flowers". Watching Cui Yong cook sashimi is simply a kind of enjoyment, which makes people feel as if she has the unique skill of "flying knives to make flowers". A lively river fish, first stun the fish with the back of a knife, remove gills, cut tail and scale.

Then, hang the fish head up and the fish tail down on the hook for 8 to 10 minutes. This process is very important. At this time, the fish is dizzy and not dead, so it is necessary to release all the fish blood. After that, take the fish and skin it. Put the fish on a dry and flat chopping board, cut off the fish from the ridge and cut off the fish on both sides. Never open your stomach when picking fish, because the fish's internal organs will pollute the fish.

Peeling fish skin is also very particular. Generally, the fish skin is gently cut from the tail, and then the fish skin is grabbed and pulled hard to peel off the whole fish skin. After peeling the fish, wrap the fish in clean gauze for several minutes, and suck up the water and residual blood from the fish. This will make the fish crystal clear.

The key to making sashimi is knife work. Put a large piece of fish on the chopping block, gently cut a piece of fish as thin as wings with a knife, and then cut a second piece between the broken and unbroken fish with a knife. The second knife should be cut off, so that the two fish are one. After opening, two pieces of fish are butterfly-shaped. The thinner the fish is cut, the more it can reflect the chef's skill. Skillfully cut fish fillets are neat, smooth and beautiful. After cutting the fish fillets, put them on a dry plate, just like an ice sculpture jade butterfly spreading its wings. According to the popular local standards, only a master who can cut each fillet evenly into about 3mm thick and weigh between 8- 10g can be called a real master and be qualified to set up a shop to teach. The sashimi in Hengxian is famous for its exquisite knife work, exquisite ingredients and diverse varieties. The ingredients are more than 20 kinds of houttuynia cordata, lemon, perilla leaf, mint leaf, seaweed, shredded ginger, shredded carrot, lime, garlic and sour ginger.

Eating raw fish in Hengxian will make you not know how to eat chopsticks. Because several plates of fish fillets in different parts are put together with a plate of colorful ingredients, it is simply a work of art, not to mention that eating in the mouth is a kind of enjoyment, and the ingredients should be cut as thin as hair and a little bit uniform in size.

The cut ingredients are placed in a round or diamond-shaped plate specially used for raw fish. The periphery of the plate is divided into a triangular grid, and the center of the plate is round. Colorful ingredients are placed on the plate, making people reluctant to eat chopsticks. Exquisite modeling and decoration are also a major feature of Hengxian fish.

White porcelain plates are often used as containers for sashimi, usually with exquisite shapes such as round, diamond, boat or fan, to set off raw fish with crystal clear, clear lines and distinct layers.

In addition, you need good sauce to eat raw fish beautifully. It is mainly made of peanut oil, soy sauce and pepper. Peanut oil lubrication, soy sauce seasoning, pepper is to reconcile the coldness of raw fish and warm the stomach. These ingredients can not only be used for decoration and embellishment, but also have the effects of removing fishy smell, enhancing freshness and appetizing. Put a handful of fresh ingredients, a piece of sashimi wrapped in your mouth, spicy and sour, pungent fragrance, extremely shocking sense of smell, greatly stimulated taste buds, suddenly full of saliva, spewing out, muscle spasm, teeth can not help chewing. I saw tongues flying, rivers rolling, flowers flying, fresh and sweet fish raw, and fierce ingredients. I only feel that the fragrance is overflowing, the teeth and cheeks are fragrant, and the sound is lingering for three days. I have repeatedly lamented that this song should only exist in the sky, and it can be won several times on earth.