Hengxian Yusheng [Guangxi Hengxian specialty]

What is Hengxian Yusheng? Authentic Guangxi Hengxian specialty: Yusheng, Hengxian

Content abstract:Want to know what Yusheng is? This article is a special article that introduces in detail the specialty of Heng County in Guangxi, Yusheng. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Yusheng. It takes about 11 minutes to read the full text, mainly including the basic introduction of Yusheng and the product characteristics of Yusheng? How did the history of Yusheng come from? Hengxian Yusheng's cooking method, Hengxian Yusheng's tasting method, etc

Basic Introduction of Yusheng Yusheng, also known as Liangpian, is a famous traditional delicacy of Han nationality. Traditionally referred to as "county cuisine" by the people of Hengxian, it represents the highest level of cooking techniques and culinary culture in Hengxian, as well as the highest standards of hospitality for guests

In Nanning, and even in the whole Lingnan region, people familiar with Yusheng regard it as the same as Hengxian, calling it Yusheng and Yusheng as Hengxian. The reason why Hengxian Yusheng is famous and delicious is closely related to its unique process and fine ingredients. Hengxian Yusheng is exquisite and amazing. A fish with a surplus length, ready to fly out of the water. Removing scales, peeling, and bone formation with ease, all in one go. The Yusheng ingredients are colorful and beautiful. Ginger, scallions, garlic, shredded papaya, shredded radish, shredded lemon, meticulously crafted

What are the characteristics of Hengxian Yusheng's products

You can't see that there are many places to eat fish in the world, but Hengxian Yusheng is the only one. Nothing else, just putting a lot of effort into the six words' seed, strength, whiteness, thinness, thickness, and freshness'

species

When eating Yusheng, you should choose the right fish species: colored fish (snakehead), green bamboo fish, sweet scented osmanthus fish (mandarin fish), grass carp, carp, mud carp, etc. can be processed into Yusheng. Only the wild colored fish (snakehead) with fat meat, sweet, crisp, and few spines is the best, followed by green bamboo fish - the above are freshwater fish. If it is semi salty fish, the best Yusheng is salmon (salmon), and if it is salty fish, the best Yusheng is bluefin tuna (tuna). Another saying is that the best Yusheng is the puffer fish, whether it is fresh or brackish (especially during the breeding season every spring, there is an ancient poem as evidence: three or two peach blossoms outside the bamboo, the prophet of the duck when the spring river is warm. The wormwood is full of short reed buds, which is when the puffer fish is ready to go)

Strength

Strength means that fish meat should be firm, strong, and chewy. The muscle quality of Yusheng is crucial to its taste. When fish meat is strong, it produces juice in the mouth and tongue, and the more you chew it, the more flavorful it becomes. If the fish meat is weak as fluff, it cannot experience the pleasure of chewing and naturally tastes like chewing wax. Generally, Yusheng are pond fish, which are not energetic enough and taste much worse. Hengxian Yusheng selects the original living fish from Yujiang River. Yujiang is the mainstream water system in Heng County, with fast flowing water and strong impact. The fresh fish tail muscles produced are particularly developed, and the taste is naturally the best. So it is important to choose those with strong and robust muscles as the best choice<35

White

White means that the fish meat is as white as snow, exquisite and visible, and the skin texture of the fish meat is clear and delicate. If you want to whiten, you need to drain the blood completely. The best way is to cut your cheeks and then continue to put them in the water. This way, the fish will not die immediately but will bleed in the water. After a few minutes, the blood will be gone and the fish will die. The flesh will be as white as snow and the jade color will be unbearable. You can also chop off the tail and let the fish blood naturally drip, but the flesh color is white and not as good as cutting the gills, slightly inferior

Thin

Thin means that the fish slices should be cut as thin as cicada wings in order to be easily flavorful. To cut thin slices, you need to prepare a very fast knife. Use your left thumb and index finger to press down on the fish meat, and use your right hand to hold the knife at a 45 ° angle to the fish meat, with the blade facing the cutting board. Look at the target area, cut the blade diagonally, and the feathers slide off to obtain the thin slice. Expand and see, thin visible characters, top grade, invisible characters, bottom grade. Placed on a plate, it is like a fluttering butterfly or a blooming flower, arousing people's imagination and graceful, extremely beautiful

Thick

The types of seasonings must be rich and thick to suppress the fishy smell and experience the delicious Yusheng. Onion, ginger, garlic, fish lettuce, chili, oil, salt, soy sauce and vinegar are essential basic ingredients. Hengxian Yusheng has added more than 20 kinds of unique papaya dice, lemon, lemon leaf, onion, hot diced root, taro shreds, and more than 30 kinds of fresh ingredients in total, together with Hengxian local peanut oil, soy sauce, pepper powder, to make Yusheng slices. Put a bunch of fresh ingredients into your mouth, and wrap a piece of Yusheng. It is spicy, sour, fresh, and fragrant. The sense of smell is extremely shocked. The taste buds are greatly stimulated, and your tongue suddenly becomes fluid

How did the history of Hengxian Yusheng come about

Mei Yaochen, a famous poet in the Northern Song Dynasty, was fond of eating raw fish. For this reason, he also provided a female Zhuoquan (the whole Yusheng) expert at home. His poem "Setting up the Guest Pavilion" goes: "My young woman grinds her precious sword, breaking through her scales and flapping her fins like she wants to fly. The leaves of Xiao Xiao Yun fall on the surface of the disc, and the frost of Su Su becomes a thread of clothing. It is amazing to write about the exquisite production process, color, fragrance and shape of Yusheng

Hengxian Yusheng's production method

The key to making Yusheng is knife work. Place the large piece of fish meat on the cutting board, gently cut off a thin, feather like piece with a knife, and then cut the second piece with a knife between the broken and unbroken pieces. The second cut is to cut the two pieces of fish into one piece, and when opened, the two pieces of fish look like butterflies. The thinner the fish meat is cut, the more it reflects the chef's skills. The fish slices cut with high skill are neat, smooth, and beautiful. After cutting the fish slices, place them on a dry plate, like jade butterflies spreading their wings and ready to fly like ice sculptures. According to the popular standards in the local area, only masters who can evenly cut each piece of fish fillet into a thickness of about 3 millimeters and each piece weighs between 8 and 10 grams are qualified to open a shop and teach apprentices

How to taste Yusheng in Hengxian County. I saw that the tongue and teeth were flying, the river and the sea were tumbling, and the flowers were falling. The fresh and sweet Yusheng and the ferocious ingredients were gradually giving off a taste. I only felt that the fragrance was full, the teeth and cheeks were fragrant, and the lingering sound was lingering for three days. I repeatedly sighed that this song should only be heard in the sky, and the world could hear it several times