We chose our current hotel for its proximity to all sorts of good eats. A particular district nearby has been gentrified (gasp!) and hosts many shops and restaurants in a labyrinth of narrow walkways branching out from pleasant tree shaded courtyards.
We had reconnoitered the area carefully earlier, and chose tonight’s venue with much thought and process. We had chatted with the hostesses earlier and their friendly hospitality reflected well and closed the deal.
SHREDDED FISH SOUP (CHAI YU GONG)
Also know as Demolished Fish Soup. An excellent smooth starter.
Followed by ROAST GOOSE.
Crackling crisp skin, meaty juicy chunks. Stayed hot ‘til the last morsel on the tea candle burner.
Chef’s working away breaking down our fish. Next up, FISH SKIN and CUCUMBER JULIENNE. Crunchy and gelatinous, good heat from some bird’s eye.
House Specialty: STEAMED CHENCUN RICE SHEET with FERMENTED SOYBEAN JUICE
Simple peasant fare elevated to finer dining.
PANFRIED FISH TRIMMINGS
Tender juicy Collar, Fins light and snappy munched down like Fish Crisps.
The Piece de Resistance:
SHUNDE YU SHENG (SHUNDE SASHIMI)
Served with requisite accouterments: Onion, Shallots, Ginger, Roasted Peanuts, Dill, Taro Shreds +++
Dry Ice Cascade seems to be de rigueur for higher level China sushi joints.
The Shisho Leaf added a nice pepperyness. Peanut Oil and Soy Sauce to base, then freestyle toss and eat!!
Fun and Delicious. We came back to Foshan specifically to eat the Shunde Sashimi at the source.
OYSTER SAUCE ROMAINE
I’ve noted that in China and HK, cooked lettuce is often served at the end to cleanse the palate. Great, I love cooked lettuce!
Crystal clear filtered water. Perfect spread out fins and clear eyes. Each fish tagged to confirm and certify organic and pesticide free upbringing from roe to table.
We may not return to this particular restaurant this trip, but good chance we may try another Shunde Sashimi restaurant before we head out.
