Ninghua Sashimi

Ninghua Sashimi

　　Ninghua Sashimi is a unique gem among Hakka cuisine. Eating the fish raw is all about savoring that moment of ultimate freshness.

　　If you think you can achieve the same exquisite taste as Ninghua Sashimi by simply buying any fish, you’re mistaken. The “Ninghua” in Ninghua Sashimi relies on local ingredients and craftsmanship.

　　Ninghua Sashimi uses grass carp from the “Four Major Domestic Fish.” Grass carp grow up eating grass, so there’s no need to worry about drug residues. The finest grass carp are found in small mountain ponds tucked away in deep valleys and streams — rare and hard to come by. One such pond is located in Liaojiavillage, Zhongsha Township, Ninghua County. It is formed by the convergence of mountain spring water, surrounded by lush green hills. With over 10 hours of sunlight daily, this environment produces fish with tender, delicious meat, perfect for eating raw.

　　The grass carp must weigh around 2.5 jin (approximately 1.25 kg). Larger fish tend to have tougher meat, which is why size is carefully controlled to ensure optimal flavor.

　　Once caught from the pond, the fish are placed in a net cage and swirled in mountain spring water — a process called “shaking the fish.” This removes dirt from their bodies, after which they are kept in the water for several days until both inside and out are thoroughly infused with the cool freshness of the spring.

　　The lively fish are then taken to the cutting board. The head chef is Zhang Qingyan, an instructor of local Hakka snacks who has been making sashimi for 24 years.

　　As martial arts novels say: “In all martial arts, speed is invincible.” The hallmark of Ninghua Sashimi lies in its speed. The goal of this speed is to preserve the freshness of the live fish. Any delay or prolonged handling will cause the fish slices to become tough.