Walking in the eel breeding base of Shunde Renhai Village, thousands of eels here not only are Cantonese chefs’ favorite, but also excepted by Japan.

 

Eel is always known as the "ginseng in water" and "soft gold in fish" for its high nutritional value and rich protein. Since ancient times, people often say "eating eel in August is as good as eating ginseng" and "eating eel regularly  in winter is comfortable"

 

 

In 2009, Shunde won the title of "Home of eels in China", which is famous all over the world. Today, 80 percent of Japans imported quality eels come from Shunde.

 

In Shundes eel cuisine, there is a saying that one should learn cutting for three years, skewering for eight years, and roasting for a life. This reflects the obsessive concentration towards eel cooking and endless pursuit of great taste.

 

 

Chefs will choose fresh eels with less fat and firmer texture, which makes them taste better. With live eels, cutting skill is the test for a cook. The slippery eel is cut from the back; the bones, guts and fins are removed quickly and cleanly in one go.

 

The skill of roasting eel has been passed down from generations to generations. The choice of pure charcoal is fired by original pine wood. The eel is fresh and tender, the skin is crisp and waxy, the aroma is rich and sweet with the sizzling sound on the fire...The eel is grilled until the oil oozes out and the skin is burnt brown.

 

 

The eel rice is arranged in an exquisite painted wooden lunch box, and the meat from the abdomen and tail is matched to ensure that customer can enjoy different tastes of different parts of the eel. Pour the sauce over the fish so as to perfectly cover up the fishy smell.

 

The creamy texture of the fish and the burnt skin soaked in the sauce give you a taste feast between lips and teeth.