Master Yu Wang sashimi non-material cultural heritage heir, but also making skills Heng sashimi heritage base. Restaurants in Heng Fu masters master more than can be called "sashimi industry" gurus. His three pioneering, grinding sashimi knife, two decades from workers on a construction site initially, and now as "sashimi King" Heng veritable. In the effort to master more than the rich, in 2015, I master named Wang Gui sashimi dishes, diners sashimi, has become Gui vegetables dishes.

Heng sashimi fines furnish, cut too thin as a hair. Mint, fish, grass, fake trichosanthis, lemon leaves, spicy root, basil and other local home-grown vegetables, cut too meticulous, neat, full of more than master"s knife. Heng sashimi ingredients in coarse material sour lemon, yellow mountain, sour peppers, sour shallots, sour ginger, peanuts, compared with the fines, the coarse material tastes more fresh fierce. Master Yu said that "outsiders" are mistaken sashimi cut thinner the better, does not. If sashimi is cut too thin, and after hand contact easily "cooked", and also lost the most important raw fish "fresh" taste. Toothpick thickness sashimi is the best thickness. Master Yu said Heng who raw fish, "stuffy" in order to enjoy the wonderful taste of sashimi. The colorful fish raw ingredients, not only to provide fresh sashimi, but also sterilization, stomach, increase appetite, and sashimi is wonderful match. Clip a lot of fresh ingredients, and then clip a raw fish, dip it in peanut oil, soy sauce, pepper, etc. with a dip made sauces, ingredients and raw fish at the same time put in the mouth, tongue fluid, spicy ingredients Hong acid, sweet fish, structured, full of flavor, could not resist a dental chew and then chew, the more chewing the fragrant.