"Eat in Guangdong, cook in Fengcheng"
Everyone is familiar with this phrase.
Shunde is known as the "Hometown of Chinese Cuisine",
"The Origin of Lingnan Cantonese Cuisine",
and was awarded the title of
"The Food Capital of the World" by UNESCO.
One out of 30 people in Shunde is a professional chef.
Chef is a calling card of the city,
cuisine is the genetic code passed down from generation to generation.
Shunde people are famous for their love of fish
Even an ordinary fish can make multiple dishes
Fried, fried, braised, baked, steamed, stewed, boiled...
every A fish will be arranged clearly!
" Shunde Yusheng ", known as the "living fossil of Chinese cuisine",
can be said to be the best way to taste fish,
can not only experience the freshness, freshness, coolness and tenderness of fish,
The fish sashimi as thin as a cicada's wings is even more artistic.
Every piece of sashimi,
is instant order, instant cut, instant food,
maintains the ultimate umami taste.
Yu Sang is very particular about the chef's knife skills,
uses a light, thin and fast mulberry knife,
push and pull,
fish fillet is instantly formed,
does not stick to the hand and does not stick to the knife.
The sliced fish is just one word, thin.
thin, the fish bones are hidden,
thick, the fish bones are visible,
the best taste thickness is 0.5mm,
fresh fish fillets in the sun or light,
crystal clear "rainbow" color,
exudes a delicious smell.
Shunde Yusheng is exquisite,
also pay attention to how to eat,
only has more than 20 kinds of ingredients,
choose your favorite from a bunch of ingredients,
add pure and beautiful peanut oil and stir well,
eat it in your mouth ,
Yusheng's cold, smooth and sweet
taste is unforgettable.
In Shunde,
Everyone who loves fish,
especially those who love fish but are afraid of stems,
can always find a dish that suits them.
For example, stuffed dace, which challenges the high level of knife craftsmanship,
Stuffed dace has three qualities: one is the idea: it becomes boneless, the taste is changed, and the fish taste is preserved; the second is the knife work: Breaking the skin and taking the meat can keep it intact from the beginning to the end. The whole process of taking the meat and mincing it can be called a meticulous painting; the third is the cooking method: after frying, it is slowly simmered to allow the various materials to penetrate and blend with each other. This kind of dace_ span28span's trick of breaking the whole into pieces and restoring the fullness makes people eat the mind and craftsmanship that transcend time and space.
Another example is the boneless fish with the chef's ingenuity and knife work
Boneless fish is famous for its fresh, tender, smooth and boneless. Shunde chefs are familiar with the distribution of fish bones. They use exquisite knife work to remove the fish bones first and then slice them! Boneless fish not only pays attention to knife work, but also pays more attention to freshness. Killing the fish, slicing, serving, and cooking... must be done in one go!
Shunde people pay attention to the word "fresh" when they eat fish,
pursues fresh fish,
can be said to be almost paranoid,
In order to satisfy the appetite of Shunde people,
What do Shunde chefs do ?
How amazing are Shunde people to eat fish?
Stay tuned tonight at 22:05
Pearl River Channel "Cultural Pearl River"
"Fish in the Four Seas"
Let's taste all kinds of fish together
editor | Lao Zhang
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