Yu Sheng (raw fish salad)

Yu Sheng

　　Yu Sheng

　　Raw fish salad may not be unfamiliar to many, but in Jiujiang, you can try another style of “Yu Sheng.”

　　When eating raw fish here, locals use chopsticks to toss the ingredients together, which carries the auspicious meaning of “prosperity through stirring (捞起捞起),” gradually becoming a local custom. This traditional way of eating is still preserved at the Wing Wah Restaurant on Bai Mi Alley in Jiujiang.

　　It is introduced that the highlight of “Yu Sheng” lies mainly in its accompaniments—there are over ten different ingredients including shredded fried taro, shredded red and white radish, fried vermicelli, shredded ginger, shredded garlic, shredded chili, shredded scallions, crushed olive seeds, shredded shallots, crispy fried dough bits, white sesame, and peanuts. Just preparing these various ingredients takes the chef half a day, and the selected fish must also undergo special nurturing. The fish is slaughtered and bled immediately upon the guests’ arrival to preserve the freshness and flavor of the meat. No wonder reservations are required to enjoy it.

　　Thin, translucent slices of grass carp are sprinkled with fragrant shredded lemon leaves, making it incredibly delicious. Gourmets say Yu Sheng should be tossed and eaten immediately, then tossed again before continuing to eat. It turns out there are two different ways to prepare Yu Sheng according to the season. Let’s first take a look at the winter version. In winter, the fish is tossed first, followed by the ingredients, so the fish absorbs the aroma of the seasonings. First, place the raw fish slices in a large plate, add cooking oil, and toss everything together—the oil acts as a sterilizing agent. Then add pepper and salt and toss well. Next, add radish soaked in white vinegar and sugar, then add more cooking oil. Put in appropriate amounts of all kinds of seasonings, toss them evenly, and finally sprinkle in crispy ingredients like shredded taro, peanuts, and fried dough bits.

　　What about the leftover fish head, tail, and bones? Don’t worry—the head and tail are made into “fermented black bean steamed fish,” while the bones, marinated in chili, garlic, and fermented black beans, are coated in a secret sauce and deep-fried into “crispy fried bones.” Nothing goes to waste. If there is any leftover raw fish, it can be used to make congee. Here, “Yu Sheng” costs just 13 yuan per 500 grams, which already includes the cost of preparing the fish.