Cao Shuang looked at Sun Luban who was still preparing fish sashimi ingredients and said with a smile: "Even if there are many restaurants in Luoyang, there are fish sashimi for sale,

But I still think that the fish sashimi made by only a few ladies is the most delicious. Even if the quality of the fish made by fish sashimi is not as good as that of the famous restaurants outside, it also has the most home-like taste."

Sun Luban's movements did not stop and said with a giggle: "Husband is really good at making concubines and sisters happy. My skills are not as good as those cooks in restaurants. However, even if your husband's words are fake, and he praises them, they can still make people feel comfortable."

Jianjia also smiled and said, "Your husband can lie. How can my cooking skills be as good as those who specialize in cooking? It's just that the taste of home is real, and there is no food in the restaurant outside."

The earliest fish sashimi recorded in Chinese in "Fish" was raw carp fillets, and the first fish sashimi that entered the diet market was also raw carp fillets. Fish sashimi had appeared in restaurants during the Eastern Han Dynasty.

In the Tang Dynasty, Yang Ye divided the fish suitable for making sashimi into third-class in the "Shenfu Jing"; the first-class only crucian carp, second-class rosy, bream, snapper, bass, third-class rosy, tasty fish, pike, yellow croaker, and bamboo fish.

Yang Ye’s views are different. People’s tastes are different, and they cannot be generalized. After all, everyone’s preferences are different.

Du Fu ate sashimi, who praised "the sashimi is fat and beautiful, and knows the best", and Liu Feng, a poet of the Northern Song Dynasty, also called "the sashimi, like jade, the best", and Wang Shixiong, a famous doctor in the Qing Dynasty, advocated making sashimi "the most favorable green fish" and "is made of sesame oil and pepper, which is very delicious and tastes delicious, and is appetizing and analyzing pilos."

Fresh, bream, and stew are sea fish, carp, crucian carp, bream, green, radish, and bamboo are river fish.

Yellow croaker is salty and freshwater amphibious fish.

Perch and snails are also sea fish, but they have to migrate to freshwater to lay eggs during the reproductive season, and the spawning area is mainly in freshwater areas.

The above fish names are all ancient fish names, which cannot be completely corresponding to the current fish names; croaker was also called croaker in ancient times, and is now called sword fish or windtail fish, yellow croaker is now called Chinese sturgeon, and the ancient Chinese perch was called Songjiang perch, which belongs to the family Dufu family.

The perch that is now commonly sold in vegetable markets is a sea fish that has no migratory inland river habits that are very different from the perch of Songjiang. It belongs to the family of the family.

Looking at the fish sashimi, Cao Shuang thought of the sashimi in later generations. Chinese fish sashimi were made of different materials from Japanese sashimi, but they all came from Chinese fish sashimi.

Due to regional restrictions, most people can only use sea fish, but now it is because Fukushima nuclear sewage is discharged from the sea and cannot be eaten, which has become Fukushima sashimi. Most fish sashimi are made of river fish or migratory sea fish in freshwater areas, which is less threatened by pollution.

Japanese cuisine is made of raw fish and meat pieces. Only a few types such as puffer fish can be cut as thin as paper and can see through the patterns on the plate.

In ancient China, the thinner the fish sashimi, the better the better. Cut it into thin strips and it is called "squids".

In Cao Zhi's "Seven Revelations" fu: "The cutting of cicada wings, the thinness is broken down and the tiny is as dense as stacks, as if they are scattered snow, lightly flying with the wind, the blade does not turn and cut."

It is about the cut sashimi as thin as a cicada's wing, a slime (wrinkled silk), loose as snowflakes, and light enough to flutter in the wind.

Special term for cutting sashimi: "Chop sashimi".

When cutting stew, lay white paper on the chopping board to absorb the fish sauce from the stew knife.

Sashimi that is not wet on the surface can be loosely placed on the plate, both in appearance and taste.

The sashimi was cut very thinly and finely, and there was little juice on the white paper.

Du Fu praised this: "When the paper was wet after the fallen inspection."

A monograph on how to cut stews appeared very early.

Li Ye of the Ming Wei Dynasty said that the "Zi Taoxuan Miscellaneous Pairs" written by the Tang Dynasty listed the methods of cutting stews with small white, large white, dancing pear blossoms, willow leaves, turning butterflies, and thousands of feet of thread.

The book also talks about the selection and use of chopping boards, the selection of raw materials, the use of knives, seasonings, cooking methods, etc. The dipping sauce uses "syrup vinegar", which is roughly a blend of soy sauce and vinegar...

White plum, one of the seven ingredients of golden tart, is one of the ancient traditional foods. Before vinegar was invented, it was the main sour seasoning and was essential for making soup.

Mei Yi said in "The Book of Ancient Literature" that "if you make a harmonious soup, you will only have salt plums." Salt plums are white plums.

After the invention of vinegar, white plum and vinegar coexist for a long time were eventually replaced by vinegar.

The method of making white plums is to soak the unripe green plum fruits in salt water overnight. The next day, it will be sunburned in the sun and then repeat it ten times.

Cao Shuang knew that Suzhou exported the "salted plum embryo" from Japan and South Korea in later generations, which is the low-salt product of white plums worth millions of dollars per year.

Japanese cuisine still uses a kind of salted plum, which is marinated with salted perilla leaves in Japanese cuisine. Mash the white plum with six ingredients into pieces, and mix it with vinegar into a paste to make a golden ginger.

The method of mustard sauce is also described in "Baishi".

In ancient times, when fish sashimi were served, golden stew, mustard sauce and other seasonings were placed separately and sashimi. It is best to choose the food.

There is no limit on the use of fish sashimi in "Qimin Yaoshu".

In ancient times, the golden jade sashimi was still a collection of nouns. All silver sashimi and golden seasonings were called golden jade sashimi.

The name of a single dish made of golden jade sashimi was released in the early Northern Song Dynasty edited by Li Fang and others.

"Taiping Guangji" quotes "Daye Shiyi Ji" Wujun presented tribute to Emperor Yang of Sui. The dried perch sashimi was soaked in clean water and then wrapped in a cloth and drained the water and placed loosely on a plate. The appearance tasted like fresh perch sashimi.

Cut the fragrant rose flower leaves and mix the sashimi, and decorate the fragrant rose flower spikes and call the "golden jade sashimi" called "southeast flavor".

The fish perch meat slices, green and fragrant soft flowers and leaves and purple-red fragrant soft flowers spikes are bright and eye-catching. The fragrant soft flowers are Chinese herbal fragrant sprouts in Li Shizhen's "Compendium of Materia Medica".

Fresh plants of bee grass are commonly known as the scented bee grass, which have a strong aroma and were eaten by vegetables in ancient times.

There are more than 30 species of the genus Fragrance, with tender yellow, light red, light blue, and deep purple. The fragrant soft flowers used in the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance of the genus Fragrance

In the 28th year of Kaiyuan in the Tang Dynasty, Wang Changling traveled south to Xiangyang to visit Meng Haoran. At this time, Meng Haoran suffered from cervix, which was an extremely dangerous disease in ancient times. Meng Haoran was about to recover after being diagnosed by a good doctor, so he must avoid eating fish, especially not eating fish.

Old friends gathered to host a banquet and had a great time. At the time of great joy, a Xiangyang River Fresh tasted extremely plump. Haoran abandoned the doctor's advice and "feeding with love and joking, and eating fresh food". However, before Wang Changling left Xiangyang Meng Haoran died at the age of 52.

This chapter is not finished yet, please click on the next page to continue reading the exciting content below! Later, Wang Changling felt very guilty. If Wang Changling knew that Meng Haoran died of eating fish, he would never let him move his chopsticks.

The great writers of the Song Dynasty, Su Dongpo, Ouyang Xiu, Mei Yaochen, Huang Tingjian, and Fan Zhongyan all like to eat fish.

Mei Yaochen's female chef is very skilled in knife skills and specializes in fish production.

Ye Mengde's "Summer Retrieval Records" records that Ouyang Xiu's young goes out to the street to buy fresh fish on vacation, and goes to Mei's house with a female chef to cook for him.

Su Dongpo once wrote the "Method of Cooking Fish" in Huangzhou: "In Huangzhou, it is good to cook fish by yourself. The method is: use fresh crucian carp or carp to cure chopping, and under cold water.

Put salt in the hall method, and use a sausage to write it, and it will still be in the mud.

The stems of the green onion should not be covered in half, and then cooked. A little ginger, radish juice and wine should be added. The three things are equal. Mix them evenly and then take them down.

Before ripe, add orange peel slices and eat them.”

This method of cooking fish is still preserved by the people of Meishan as "boiled fish" and is also known as "boiled river fish in the river water".

Cooking method: Remove the scales of the fish and cut the internal organs into the stomach. Scratch five knives on both sides of the fish ribs and put them in boiling water and boil in low heat. When cooking, add ginger, green onion, orange peel and other ingredients into the pot, and add salt when starting the pot.

The fish soup was boiled with low heat and white as milk, while the fish meat was tender and smooth. It was the way Su Dongpo had created to eat it at that time called Dongpo Wuliu Fish or Dongpo Fish.

There were also fish sashimi dishes in the palace during the Yuan Dynasty. The Mongolian imperial physician Hu Sihui's "Drinking and Salad" recorded the recipe of Emperor Yuan. It was made of raw carp slices and stir-fried shredded ginger, scallion, shredded radish and shredded coriander, and was colored by rouge, and salt and vinegar to enhance the flavor.

The Yuan Dynasty's "Food Opposite", "Food Poisoning" and "Fish Products" also discuss fish sashimi.

The literary and artistic form of Yuan opera also contains fish sashimi content. In Guan Hanqing's zaki drama "Wangjiang Pavilion Mid-Autumn Festival Cutting Sashimi Dan", the plot of Tan Jierqiao playing the fishing woman and cutting the sashimi for Yang Yanei.

Liu Kejiu's "Story of Reading the Jinjinghu in Nanlu" records "Jade Hand Silver Wire Satisfactory".

In "Duo Nengshi" by Liu Bowen of the Ming Dynasty: "Fish is not limited to size, but fresh is the top. Remove the head and tail and belly, and when thinly cut it on white paper to dry slices, cut it into shreds, chop the radish into shreds of ginger and mix the fish into a dish, mix it with lettuce, mustard and vinegar." At this time, people's consumption of fish sashimi is much worse than before, and is far less popular than before.
Chapter completed!