釣魚佬魚生

Very delicious, cheap and affordable. The environment is good, many students, adults patronize.

环境怡人。。。干净。快捷。。。很喜欢。。

Unexpectedly, it is so delicious in the flower market, the service attitude is good, and the first-class. I will frequent it in the future. .

Yushifu Yushengwang is located at No. 270, Chengsi North Road, Hengxian County, Nanning City, Guangxi Zhuang Autonomous Region. It is located in a convenient area with elegant environment.
The history of eating sashimi in Hengxian County can be traced back to the Jin Dynasty. There are many folk legends that have given Hengxian sashimi a magical veil. Whether it is the legend of mermaids or the hobby of King Goujian of Yue, or the &quot;Setting Slices to Show Guests&quot; by Mei Yaochen, a famous poet in the Northern Song Dynasty, all prove people&#39;s love for Hengxian sashimi.
The uniqueness of sashimi production lies in the selection of ingredients, knife skills and plating. First of all, to make sashimi, you should choose wild grass carp, flower fish, dace, green bamboo fish and other river fish from Yujiang River. It is not recommended to use farmed pond fish. At the same time, the raw materials must be fresh, clean and pollution-free.
In Hengxian sashimi production, green bamboo fish is often selected. Because the fish has crisp skin, tight meat, delicate meat and good elasticity. There is an idiom called &quot;a brilliant pen makes a flower&quot;. Watching Le Yongcui making sashimi is simply a kind of enjoyment, making people feel that she seems to have the unique skill of &quot;a flying knife makes a flower&quot;. A lively river fish is first knocked unconscious with the back of a knife, and the gills are removed, the tail is cut and the scales are removed. Then, the fish head is facing up and the tail is facing down, and it is hung on an iron hook for 3 to 5 minutes. This process is very critical. At this time, the fish is fainted, but not dead, and the fish blood must be drained. After that, the fish meat is taken out and the fish skin is peeled off. Put the fish on a dry and flat chopping board, cut the fish from the spine, and cut off the fish meat on both sides. When picking the fish meat, you must not cut open the belly, because the internal organs of the fish will contaminate the fish meat. Peeling the fish skin is also very particular. Generally, a slight incision is made from the tail of the fish, and then the fish skin is grabbed and pulled hard, and the whole piece of fish skin is peeled off. After the fish skin is peeled, wrap the fish meat with clean gauze for a few minutes to absorb the water and residual blood that seeps out of the fish meat. In this way, the fish meat will become crystal clear.
The fine ingredients in Hengxian sashimi are chopped as thin as hair. Mint, sashimi grass, false angelica, lemon leaves, horseradish, perilla and other local wild vegetables are chopped meticulously and neatly, fully demonstrating the knife skills of Master Yu.
The coarse ingredients in Hengxian sashimi include sour lemon, mountain yellow peel, sour pepper, sour radish, sour ginger, peanuts, etc. Compared with the fine ingredients, the coarse ingredients taste more fresh.

釣魚佬魚生

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