🍽️ Shunde Sashimi

Thin raw freshwater fish with assorted toppings.

Shunde Sashimi is a long-standing raw fish dish from Shunde in Foshan and the representative of Cantonese raw-fish eating. It uses a live freshwater fish, usually grass carp, which is bled, scaled and filleted; the flesh is sliced paper-thin on the diagonal and arranged on a chilled plate to stay crisp. The condiment spread is elaborate, traditionally over a dozen items: ginger, garlic, scallion, radish, lime-leaf, fried taro shreds, crushed peanut, pickled chili, light soy and sesame oil, which diners toss into the fish to taste. Each bite is icy-fresh, sweet and springy, lifted by crisp and fragrant toppings. Shunde chefs insist on seasonal live fish and masterful knife work, often pairing the dish with a little white liquor. It shows the Shunde pursuit of pure river-fish flavor and is a prestige raw dish served at local banquets.