官塘锋记鱼生·生腌·砂锅粥(牌坊街店)

I have been coming here for two years in a row. From being timid at first to being addicted now, the fish-cutting chef's skilled knife skills, coupled with the various spices and side dishes provided by the restaurant, have brought this way of eating sashimi to perfection.

Traveling in Chaozhou is a journey of food hunting. Before going there, you should know that Chaozhou sashimi is a must-try dish. Chaozhou sashimi is different from Japanese sashimi. The sliced ​​fish is placed on a plate, which is crystal clear. The store also provides various vegetables. The way to eat Chaozhou sashimi is different from Japanese sashimi. The way to eat Chaozhou sashimi is to mix sashimi and raw vegetables together, dip them in a special sauce and taste them together. The taste is richer and has the crispness of vegetables. It is a very good experience in the mouth.

During the days in Chaozhou, I had to eat many meals at night to be satisfied. The "sashimi" of this restaurant is one of the most unforgettable delicacies. Before coming to his restaurant, I had eaten in five or six restaurants. I thought that eating sashimi after midnight would be a bit greasy, but when the thin sashimi really entered my mouth, I really felt the charm of this delicacy. I think it is more palatable than what I ate in Shunde. A pile of delicious sashimi is topped with some fish skin, the fish skin is crisp, and the fish bones are almost invisible due to the superb knife skills. "Seasoning platter" Choose your favorite vegetables and mix them with oil, dip them in the sauce and eat them, beautiful! Compared with the fatty salmon sashimi, the crispy Anhui fish is more refreshing. Every sashimi restaurant has its own seasoning secret recipe, and I like his restaurant very much. Next time I will try "shrimp sashimi" and "salty crab", looking forward to it~

This time I had sashimi made from rockfish and sashimi made from wild sea shrimp. I checked the Chaozhou method on Baidu and found that it involves air drying. The taste and ingredients are different from Shunde sashimi. They are both delicious in their own way, but I personally prefer the Chaozhou method, which is a little tougher and softer. The ingredients include more jinbuhuan and less lemon leaves. The sauce is mainly bean paste, but it makes the ingredients more fresh and sweet. I will come again next time.

Guantang is a place name, and Fengji is the name of this restaurant. The location is very good, next to the Guangji Bridge, very close to the Chaozhou Ancient City and Paifang Street. There are very few parking spaces. I went there during the National Day holiday, and the management was a bit chaotic because there were so many people. Although there were children handing out numbers at the entrance, they didn't call out numbers, so you actually had to grab a seat by yourself, and the number was only used to order food and pay the bill. I ordered two kinds of sashimi, 90 yuan per portion, and one wild shrimp sashimi, 100 yuan per portion. Side dishes include celery, peanuts, etc., which can be added for free. The sashimi is delicious, and it tastes better when dipped in the local sweet oil. The mustard and soy sauce they provide are too salty, and the sweetness of the sashimi can't be tasted. I personally feel that the shrimp sashimi is just average. A large bowl of beef meatball soup costs 50 yuan, and the meatballs in it are obviously machine-printed, which is incomparable to Shantou Haiji. I come here just to eat sashimi