Shunde cuisine is an important branch of Cantonese cuisine, and chrysanthemum fish is a prominent representative. Chrysanthemum fish raw is a characteristic traditional dish in Shunde, Guangdong Province, Shunde has been a rich place since ancient times, the locals work hard, like to use local products to cook carefully, evaluate each other, the overall cooking skills are quite high, chefs are exported to Guangzhou, Hong Kong and Macao and Southeast Asia, known as "food in Guangzhou, cooking out of Fengcheng" said.
Shunde cuisine in the selection of materials is not like many Cantonese classic dishes easy to use mountain treasures and seafood, nor "dare to eat anything" like the use of strange ingredients, Shunde cuisine is mostly based on the common freshwater river fresh as the protagonist, combined with a variety of ingredients, to clear, fresh, refreshing, tender, smooth as the characteristics. In addition to the famous sautéed milk and parietal eel, chrysanthemum fish is more representative of its style.
The so-called raw fish refers to sashimi. Unlike the Japanese "sashimi" strips, Shunde chrysanthemum fish gives people the feeling of being a work of art. Fillets are "as thin as ice and snow, as thin as cicada wings". Raw fish plates are also very elaborate, generally using traditional lacquer plates or boat-shaped utensils. Ice cubes are placed in the dish and rolled flat, then a layer of plastic wrap is laid on top, and then the fillets are placed on top to form a chrysanthemum evenly, each piece of fish fillet is crystal clear, and it is pleasing to the eye to see like a blooming white chrysanthemum.
Shunde fish raw, first of all, the selection of ingredients is extremely strict. You must choose a fresh and vigorous "strong fish", weighing about a pound and a half. The characteristics of the fish are meat tendons, sweet taste, good taste, and the color of the raw fish is good. Fish bought back, first put in the mountain spring water hungry "slimming" for a few days, consume body fat, after this made out of the fish raw meat is really sweet.
Secondly, the pursuit of appearance. Many people are puzzled by the Shunde fish raw "color like ice and snow, crystal clear", do not know that there is a secret: Shunde chefs pay great attention to bloodletting when making fish raw, generally in the complete and harmless live fish jaw and tail each cut a knife, and then put the fish back into the water, so that the fish because of the wound and desperately swing the tail, the fish blood so that the loss of fish blood is accelerated, you can get no bruised blood white as snow fish meat. Pay attention to knife skills again.
Shunde chefs are famous for their knife skills, and many people can cut potatoes as fine as hair with balloons as cutting boards without blindfolding. The emphasis is on a "thin", "thin is hidden fishbone, thick is fishbone present". A good master can cut the fish fillets into thin cicada wings, crystal clear, beautiful to the extreme. Generally, after the raw fish is sliced, it should be put in the refrigerator for another ten minutes to freeze, so that it can be smooth and sweet.
Enjoy Shunde fish raw, similar to the Japanese "sashimi" also use condiments, but generally do not use wasabi mud, mustard and other strong irritating condiments, but dripped sesame oil, soy sauce, and then accompanied by garlic slices, ginger shredded, green onion shredded, onion shredded, pepper shredded, peanut crumbles, sesame seeds, capers, etc., stir well. Sandwich a piece of the entrance, suddenly feel the fish meat tender and flexible, cool and smooth, and the condiments are wrapped between the taste buds, spicy, sour, sweet, fragrant, fresh feelings are brought out, it is really endless.
There is an allusion to the chrysanthemum fish in Shunde, saying that in the late Qing Dynasty, there was a chef in Shunde Daliang named Wang Xian, nicknamed Wild Immortal. He is a descendant of Wang Xiaoyu, a famous chef in Kangqian. Its stunt is "cutting like flying". Cut off the thin, crystal clear sashimi in the time of a cup of tea, and the taste is incomparably sweet. Wild Immortals making Shunde fish are popular in Guangzhou Thirteen Lines, and are recommended to go to Beijing to make dishes for Lord Li Zhongtang. The daring wild immortals of the art were stunned by the blindfold cutting skills of the four people, and the delicious and moving Shunde fish was praised by the Lord of Zhongtang.
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