Brother Zhu/Graphic


When it comes to yusheng, I have to mention Hengxian County. Japan has sashimi, while China has yusheng. Although the styles are different, they are both the highest level of fish making. Chinese yusheng is mainly based in Shunde, Guangdong and Hengxian, Guangxi.


Shunde Yusheng must shovel off the lean fish meat (the red meat between the fish meat and the fish skin) when making Yusheng, while Hengxian Yusheng not only keeps it, but also makes a big fuss about the fish skin.




If Shunde Yusheng follows a simple and clear style, then Hengxian Yusheng is not only beautifully arranged, but also has a variety of ingredients and unique and exquisite shapes.


In short, they each use their own methods, have their own fans, and have had a lot of fun arguing in the two styles, and they haven't stopped until now.



Some people say that Heng County is Yusheng. This is true. In order to adapt to the new situation of the development of the catering industry, inherit and carry forward the traditional excellent food culture of Guangxi, and guide and regulate the healthy development of chef teams in various places, on August 27 last year, Guangxi The Yusheng Professional Committee of the Cooking and Catering Association was grandly established in Heng County.



The establishment of the Yusheng Professional Committee of the Guangxi Cuisine and Catering Association marks the norms and standards of the traditional Yusheng industry in Guangxi, and provides an official standard version of the definition, qualification and raw material requirements, production process and craftsmanship of the traditional Hengxian Yusheng technology, which also means that Zhuoheng County Yusheng has embarked on the road of standardized production.



On the eve of the Spring Festival, at the Nanxiangzai Ecological Fish Village in Nanning, at the annual meeting of the Yusheng Professional Committee of the Guangxi Cuisine and Catering Association, famous chefs from Guangxi who specialize in making yusheng had a very fierce talent competition.



Zeng Dawen, Chairman of Guangxi Cuisine and Catering Industry Association, Wu Dongdong, Secretary-General, Guan Siwei, Chairman of Famous Chefs Committee, Xu Dongping, Executive Vice Chairman of Guangxi Famous Chefs Committee, Deng Qiu, Chairman of Golden Chefs Alliance of Guangxi Cuisine Association, Yu Shuheng, Chairman of Zhuangxiang Excellent Chefs Alliance of District Cuisine Association , Guangxi catering industry chefs, product sponsors and Guangxi news media reporters attended the annual meeting of the Yusheng Professional Committee of Guangxi Cuisine and Catering Association.



This event is sponsored by the Yusheng Special Committee of Guangxi Cuisine Association, co-organized by Guangxi Cuisine and Catering Industry Association, Guangxi Cuisine Association Zhuang Township Excellent Chef Alliance, named by Tianhe Food Co., Ltd. The grand event sponsored by Ecological Fish Farm Chain Store, Luancheng Lailong Farm, Nanning Yuwangfu Restaurant, Nanning Shizun Trading Co., Ltd., and Dongxing Ocean Fishery Group Co., Ltd., through the competition and exchange of fish production, made Guangxi Yusheng in inheritance and Carry forward the improvement of innovation.


In the afternoon, Zeng Dawen, president of the Guangxi Cuisine and Catering Industry Association, and the main leaders of the Fish and Fish Committee of the Guangxi Cuisine Association attended the awarding ceremony that day. Zeng Dawen delivered a passionate speech.


Zeng Dawen said that through the establishment of the Yusheng Special Committee of the Guangxi Cuisine Association to build the Yusheng brand, revitalize Guangxi Gui cuisine, and stimulate catering consumption, this is a meaningful event in Guangxi's cooking and catering industry. Make efforts for the healthy development of the industry.


Yu Fu, the inheritor of intangible cultural heritage, also delivered a speech. He said that Yusheng in Hengxian County is a local traditional delicacy.


Yu Fu also reviewed the 2018 Guangxi "Hengxian Yusheng" Golden Knife Competition and the first time that Yusheng delicacy was used as a special competition in the national competition.


Mr. Wang from Tianhe Food Co., Ltd. delivered a passionate speech


In response to the needs of people in Guangdong and Guangxi who love to eat yusheng, Tianhe Food Co., Ltd. specially developed this soy sauce and mustard for yusheng.


Master Wang Guoying took a group photo with Wei Liang (right), executive chairman of the fish and raw fish committee of Guangxi Cuisine Association


At the end of the meeting, Wei Liang, executive chairman of the Yusheng Special Committee of the Guangxi Cuisine Association, delivered a speech. He looked back on the past 2018. Under the leadership and support of the Guangxi Cuisine Association, the inheritance and development of Yusheng in Hengxian County have been greatly improved. Harvest and progress, Wei Liang hopes that in 2019, the Guangxi Yusheng Special Committee will promote the Yusheng food culture to all directions with the spirit of hard work, unity, teamwork, and win-win cooperation.


The annual meeting has not yet started, and the guests have come to sign in early.


Children are no exception


Master Yu and Wei Yidao, who are well-known in the field of yusheng in Guangxi


There is also a display of local famous and high-quality specialties at the competition site


The main event came, and the judges began to rate the Yusheng competition.


The production and technique of yusheng in Hengxian County, Guangxi can be said to be unique. No matter in terms of shape or presentation, the beauty is breathtaking.


Hengxian Yusheng, also commonly known as two slices, is a famous local traditional delicacy. Its method is unique, its ingredients are carefully selected, and it has a long history and cultural heritage.


The traditional custom of "Yusheng" in Hengxian County was recorded in "Hengzhou Zhi" during the Qianlong period of the Qing Dynasty. This local traditional food custom has a long history. It is a traditional delicacy used by county people to entertain distinguished guests, relatives and friends.

It is popular to describe the deliciousness of sashimi


Thin as a cicada's wing describes the shape of a fish


Ingenious to describe the chef's skill


The shape of the fish is beautiful


Fresh and crisp on the tip of the tongue, an unforgettable mouthful of Hengxian Yusheng!


The freshness and sweetness of the raw fish and the fierceness of the ingredients make it full of fragrance in the mouth, leaving a lingering fragrance on the teeth and cheeks.



Apart from lamenting that this song should only exist in the sky, there is no better language to describe how many times it can be heard in the world.


When we meet together, let us raise our wine glasses and toast to a hopeful and expectant 2019!