“Double Butterfly Fish slice” is a traditional dish originating from Shunde, Guangdong Province, China, showcasing the exquisite knife skills of Cantonese cuisine.

In this dish, the fish’s central bone is removed, and the fillet is sliced using a precise technique. The first cut goes down to the skin without separating the fillet, while the second cut fully detaches it. This results in thin slices about 2mm thick. When unfolded, the fish slice resembles butterfly wings, hence the name “Double Butterfly slice.”

This slicing method not only highlights the chef’s craftsmanship but also enhances the fish’s tender texture, making it ideal for dishes like raw fish fillets.

Additionally, a similar slicing technique exists in places like Hengxian, Guangxi, where it is known as “Double Butterfly Raw Fish slice.” This method produces moderately thick slices with a fresh and delicate taste.

Overall, “Double Butterfly Fish Slice” is popular in southern China, particularly in Guangdong and Guangxi, and is renowned for its unique cutting technique and delicious flavor.