Going to Shunde without tasting the sashimi is equal to not having been to Shunde. However, the first dish that Chef ate was fried milk, many friends have not heard of it, milk can also be fried? In fact, the kitchen is also curious, and even walked into the kitchen to watch the fried good. I'm ashamed to say, this dish so many years past, the chef has been fried bad, just learned the skin. And when it comes to eating, it's hard to get around the topic of sashimi. In principle, as long as the scaly fish, can be used to make fish sashimi, but there is a requirement that they are first put in a long water for a few days, the purpose is to thin out the odor.

In the side dishes, sour buckwheat head sour ginger to be made in advance. In particular, sour buckwheat head, sophisticated shopkeepers know that the village produced buckwheat head of good quality, no slag. In the harvest season, specially invited to help clean up and make. Red Yu bad production is the key, from the selection of rice, cooking rice, cooled to room temperature, and then put into the basin to add wine cake fermentation, is a combination of physical and technical work, the amount of production of more than 1,000 kilograms per year. After making the dregs, it is then put into buckwheat, chili pepper, jujube tree and ginger, and sealed for more than half a year before consumption. The other ingredients are as fresh as possible, preferably fresh from the ground.

Then it's time to test the knife, but it's also time to waste the ingredients. For neatness, for example, in the case of perilla, they are first folded one on top of the other, sliced into rectangles with the edges left off, and then cut into very fine julienne strips. Pickled ginger is done in the same way, but the edges are not discarded and saved for other uses, such as making duck with ginger. The only thing that is kept in its entirety is the pickled buckwheat, which can be sliced. Eating method with personal taste, habits, small kitchen has seen a diner, a dozen ingredients are not interested in, just ask the waiter to take a dish of salt to him, the fish sashimi clip to the bowl, withdrew into the salt and mix, eat with gusto. And it is a net food, no alcohol, look than effect alternative.

Guests eat raw fish, the other parts of the fish are not spared. Fish head chopped into pieces, fish tail a open two, into the pan fried, add boiling water to boil and then turn to simmer for fifteen minutes, add water tofu boiled for five minutes, add salt to taste can be. Fish belly with bamboo fiber pierced, put on the charcoal fire grilled dry, brush on the barbecue sauce, grilled until the fish oil, eat while hot, sweet and fat. Some people think that barbecue is easy to fire, then boil fish congee. Fish brisket cut double fly slices, sticky rice cleaned into the wok, add enough water to boil and then turn to medium-low heat, until the rice is no longer clear, the porridge becomes viscous, put salt to taste, add ginger paste mix well, add fish slices to cook for ten seconds, turn off the fire, sprinkle with chopped green onions. Fish belly can also be steamed, braised, stewed, depending on the taste of each person.

Cut the fish bones into pieces, put them into the frying pan and fry until golden brown, then fish out and control the oil, pepper and salt with the top. Another way to eat is to add salt and mix well, marinate for twenty minutes, then fry in a pan after the crisp fish out of the oil control. Caviar omelette, first the caviar rubbed until scattered, put into the pan with ginger juice, cooking wine stir-fried, beaten eggs, add salt, sugar, pepper, mix well, add caviar mix well, burn the pan injected with a small amount of oil, pour into the egg mixture fried until solidified, out of the pan. There is also fish skin, the chef likes cold, the fish skin shredded, add salt, sugar, soy sauce, green onion, cilantro and mix well.

It is customary to eat sashimi with a high level of white wine, which serves to sterilize the fish. However, some people hold a different opinion, think that drinking is only a pleasure, on the sterilization of parasites does not have much effect. In fact, mixed with rice vinegar and garlic, and then put into the sashimi, the effect is much better, and more crispy. With the advancement of technology, the plate of raw fish is also integrated into the high-tech, plate inside the liquid, into the refrigerator inside the freezer into the ice plate, used to fill the raw fish, can be a long time to keep the fish crispy and not soft and sticky.