Sichuanlaocheng Restaurant (huashichang)

Duck neck is delicious, spicy, tastes good

Really good, the amount is super sufficient, quite satisfied, continue to maintain a lot of designs in the store, we all agree that it is great, the experience is very good, everyone must come and experience it in person! I have been here many times, I personally think it is still very cost-effective, buy a coupon in advance is more worth it

Master Yusheng Wang is located at No. 270, Sibei Road, Hengxian County, Nanning City, Guangxi Zhuang Autonomous Region. It is located in a convenient transportation and elegant environment. The history of eating fish in Hengxian can be traced back to the Jin Dynasty, and there are many folk legends that put on the magical veil for fish in Hengxian County. Whether it is the legend of the Tatar people or the hobby of the Yue Wang Goujian, or the famous poet Mei Shuchen of the Northern Song Dynasty. It has proved that people love fish raw in Hengxian County. The uniqueness of fish raw production is the selection, knife work and plate. First of all, fish raw must choose Yujiang wild salmon, flower fish, salmon, green bamboo fish and other river fish, do not advocate the use of farmed pond fish. At the same time, the raw materials must be guaranteed to be fierce, fresh, clean and pollution-free. Hengxian fish raw production, choose more green bamboo fish. Because the fish skin is crisp, the meat is tight, the meat is delicate and elastic. There is an idiom called &quot;wonderful pen flower&quot;, witnessing Leyongcui making fish raw slices, it is simply a kind of enjoyment, people feel that she seems to have the &quot;flying knife flower&quot; stunt. A lively river fish, first with the back of the knife to shoot the fish dizzy, except the scales. Then, the fish head up, tail down, hang on the iron hook for 3 to 5 minutes, this process is very key, this time the fish is dizzy, not dead, to release the fish blood. After that, it is to take the fish meat and peel the fish skin. Put the fish on the dry flat plate, cut the fish meat from the backbone, cut the fish meat from both sides, and never break the belly when we cut the fish meat, because the guts of the broken belly will pollute the fish meat. Skinning fish skin is also very particular, generally from the fish tail gently cut the opening, then grab the fish skin and pull the whole fish skin peeled off. After the fish skin is peeled, wrap the fish meat with clean yarn paper for several minutes, sucking the water and blood from the fish meat. The fish will become crystal clear. The fine ingredients in Hengxian fish raw ingredients are finely sliced like hair. Mint, fish grass, fake oysters, lemon leaves, spicy roots, purple sous and other local native wild vegetables, cut meticulously and neatly, fully showing Master Yu&#39;s knife work. Hengxian fish raw ingredients in the coarse materials include sour lemon, mountain yellow skin, sour pepper, sour steamed buns, sour ginger, peanuts, etc., compared with fine ingredients, the coarse flavor is more fresh and fierce.

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