Raw Fish Salad

Raw Fish Salad

　　An indispensable dish for festivals and honored guests, "Raw Fish Salad" is made by taking one type of freshly caught river fish—such as carp, trout, taimen, or lenok—draining its blood, deboning, and slicing the flesh into thin strips. The fish strips are then marinated briefly in high-quality rice vinegar. The resulting pale, firm fish shreds are mixed with shredded cucumber, blanched radish strips, mung bean sprouts, and more, stirred evenly. Then, an appropriate amount of chili oil, cilantro, salt, sugar, and other seasonings are added to complete this dish. The result is a tangy, spicy, fragrant, cool, sweet, and refreshing raw fish delicacy. In earlier years, this dish was a famous local accompaniment to alcohol, but in recent years, it has become an essential delicacy at festive banquets. It has attracted countless domestic and international tourists eager to taste it, earning it the reputation of the "World’s Number One Dish."