Raw fish is the so-called sashimi. Unlike the Japanese "sashimi" strips, the chrysanthemum fish raw in Shunde, Guangdong Province, is a finely crafted work of art. The fillets are as thin as cicada wings and as colored as ice and snow. The plates are also very elaborate, usually using traditional lacquer plates or boat-shaped utensils. The plate is flattened with ice cubes, covered with a layer of plastic wrap, and then the fillets are placed on top of them to form a chrysanthemum,each piece of fish is crystal clear, looking like a blooming white chrysanthemum, which is appetizing.
The key to eating this dish is the chef's knife work, and a good chef can cut the fish fillets into thin wings. After the raw fish is sliced, it tastes better if it is put in the refrigerator and frozen for ten minutes.
The dish is not a fish, it must be fresh fish. Fish species are flower carp, crucian carp, tilapia, carp and grass carp. This kind of fish has a sweet taste and good taste, and the raw fish color is crystal clear. The raw fish should be eaten in time, and the taste will be greatly reduced after a long time.
Raw fish will not have a fishy taste when eaten. Unlike Japanese sashimi, which is only accompanied by mustard and soy sauce, there are more than a dozen kinds of ingredients alone - garlic slices, ginger shreds, shredded onion, shredded onion, shredded pepper, soy sauce, ground peanuts, sesame seeds, pickled peppers, shredded taro, fried taro and so on.
According to reports, chefs generally pick up about 750 grams of "strong fish", first put in the mountain spring water hungry "slimming" for a few days, consume body fat, after this made raw fish, the taste is more sweet.
According to legend, at the end of the Qing Dynasty, Shunde Daliangyi chef Wang Xian, nicknamed Ye Xian, was a descendant of Wang Xiaoyu, a famous chef in Kangqian, whose skill was "cutting like flying". Cut off the cicada-winged sashimi in a tea time, and the taste is very fresh and sweet.
Wild immortals making Shunde fish raw are popular in Guangzhou Thirteen Lines, and are recommended to make food for Li Zhongtang in Shangjing. So the wild immortal with excellent craftsmanship blindfolded and cut the fish fillet, and the four were shocked at the moment, and they were praised by Li Zhongtang.
There are two main steps to the practice of chrysanthemum fish raw:
1. Bloodletting
Raw fish must be transparent and crystalline, so blood should be released when making raw fish. The process of bloodletting is not done well, and the redness of the fish or excessive moisture will affect the taste and appearance.
Generally, bloodletting is a knife in the jaw and tail of a live fish that is intact and harmless, and then the fish is released back into the water, and when the fish runs out of blood in the swimming struggle, the fish flesh can be obtained without bruising.
2. Slice
Next up is the sliced fish. Whether the raw fish is delicious or not depends on the chef's knife work. After the fish back meat is sliced, it must be "thin".
A good chef can cut the fillets into a thickness of only about 0.5 mm, as thin as a cicada wing, crystal clear.