Jun’an raw fish slices

Jun’an raw fish slices

　　The people of Jun’an are descendants of migrants who fled to this area during the Xianchun era of the Southern Song Dynasty from Zhujixiang in Nanxiong. Influenced by the ancient Yue people’s tradition of eating raw food, the locals developed the habit of consuming raw fish slices quite early on. A local folk rhyme goes: “Sweet, snow-white, thin as cicada wings, melting in the mouth like ice—refreshingly fresh. A favorite that stirs excitement; the sight of raw fish slices makes one’s mouth water.” This shows that eating raw fish slices in Jun’an has a long history.

　　Jun’an raw fish slices typically use grass carp as the main ingredient, specifically lean, lively grass carp. Once the fish is selected, it is bled and the flesh is carefully removed. The sliced fish is then cut into paper-thin pieces, delicate as jade, and arranged on a plate like scattered fragments—snow-white and spotless, showing no traces of blood. Eating raw fish slices is also called “mixing fish slices.” First, these thin, jade-like slices are placed in a bowl, then mixed with seasonings such as peanut oil, a pinch of salt, sugar, sliced garlic, shredded scallions, fried peanuts, sesame seeds, and shredded lemon leaves. This method ensures the fish slices are neither greasy nor fishy.

　　Source: Jun’an Town Government Website