Yongchun Raw Fish from Yongning County

Yongchun Raw Fish from Yongning County

　　The most important aspect of Yongchun raw fish is that the “fish” must come from Yongchun spring-fed waters. This is because Yongchun fish are raised in natural underground spring water and fed with pollution-free green fodder. The slicing technique for the raw fish must be top-notch, and the accompanying condiments are also very unique. The dipping sauce is made with a base of peanut oil, light soy sauce, and white pepper, while the main toppings include garlic, ginger, scallions, heartleaf houttuynia, perilla leaves, cilantro, lemon leaves, pickled wild ginger, chili peppers, fried peanuts, shredded onions, shredded carrots, and more than ten other ingredients.

　　Where is “Yongchun”? Historical records state: During the Wude era of the Tang Dynasty, Yongding County was established under the jurisdiction of Chunzhou, located 130 li west of Nanning Prefecture, 130 li south of Lingshan County in eastern Guangdong, and 140 li north of Binyang County. This area was crisscrossed with waterways and ponds, and one could find all kinds of small fish leaping about in any mountain stream, pool, well, or field. The ancestors of Yongchun had the habit of carrying nets when they went out to farm or work the land. They would cast a net into any body of water and catch fish or shrimp. After a quick preparation at home, they could enjoy them with wine—delicious and satisfying. This is the historical origin of “Yongchun raw fish.”

　　Yongchun was a famous market town known far and wide. By waterway, it connected upstream to Nanning, Pumiao, and Lingli, and downstream to Shaxu in Lingshan. Merchants and fishermen came and went in droves, and thus the fame of “Yongchun raw fish” spread far and wide.