Sashimi

Sashimi

　　Sashimi shops start preparing around 4 p.m. by splitting open grass carp, removing their skin, and slicing the fish meat (each fish yields two fillets) into thin pieces. These slices are hung in the wind to dry until evening, when they turn from tender to crisp. The resulting sashimi slices are odorless, refreshing, and delicious. They are served with a dipping sauce made of fragrant sesame oil mixed with bean paste or plum vinegar, accompanied by shredded radish and green celery, and finished off with a bowl of delicious sliced fish congee. Well-known sashimi shops include Fang Chengfa, located opposite the entrance of Fenshi Alley on Taiping Road, and Zeng Guangfa, which rose to prominence near Zhuangyuan Pavilion.