I’m a big fan of eel. Grilled, fried or steamed, I like it all. Although kabayaki-style (grilled over charcoal) is my absolutely favourite. This is close to that.
We tried this live eel place at the basement of Huacheng Square. I wasn’t expecting much but the meal came out much better than I expected. It was prepared as one would in Japan, nailed to a board and sliced into two. The difference is technique. They were certainly no match for the Japanese chefs who spend years, decades to perfect their skills. With a seemingly blunt blade they did manage to get two halves eventually which they ended up grilling. I would recommend still.
