Wuhua Raw Fish Sashimi

Wuhua Raw Fish Sashimi

　　Wuhua Raw Fish Sashimi

　　Also called Qínjiāng Raw Fish, the preparation process is similar to Nínghuà Raw Fish Sashimi. First, the grass carp is soaked in water, then the scales, internal organs, and bones are quickly removed, and the fish meat is sliced into thin pieces. Its unique feature is placing the sliced fish on a bamboo sieve to dry out the moisture. Before eating, prepare a large bowl of a mixture of mashed garlic and ginger with white vinegar to soak the fish and eliminate the fishy flavor. Condiments include vinegar-marinated garlic slices, mint leaves, shredded ginger, fried peanuts, Sichuan peppercorns, cilantro, celery leaves, chili peppers, and pepper, each served in small separate bowls. When eating, first place a slice of raw fish into the vinegar for about half a minute, then scoop your desired types and amounts of condiments into your own bowl using a spoon. Place the raw fish slice on top and then eat the entire mixture in one bite.