To be honest, it's really nice to have such a luxury cruise ship to cruise the beautiful Rhine. Pen ~ fun ~ pavilion www.biquge.info

For now, the fish in the Rhine are not poisonous.

Therefore, Ye Chao began to kill fish......

It's a big fish, and it's delicious when you look at it......

Li Xiaoye watched quietly, since she had beaten the dog with her own meat buns, and had been circled many times, she had already looked down, and her mood slowly changed from anger to calm.

People, smart people, have to learn to accept reality.

"Sashimi?"

"Yes, your martial arts skills are very good, and your knife skills should also be good, do you want to show your hand?" Ye Chao was indeed cutting sashimi.

"Okay. Li Xiaoye saw that although Ye Chao's ability was great, he was really inferior to her in terms of cutting raw slices.

Such a big and good fish, if it is not cut well, it will affect the taste later.

In terms of cooking skills, although Li Xiaoye is not as persistent as Li Xiaoxi, I have to say that she is still very talented and cuts well.

Pieces of crystal clear, placed in a saucer, snow-white......

Ye Chao was very happy, after Li Xiaoye took over, he made fish feed.

When it comes to sashimi, others think that it originated in Japan, but in fact, they are wrong, sashimi originated in China.

Sashimi, also known as yusheng, was known as yusheng, guani or 鲙 in ancient times, and is a general term for food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings.

Sashimi originated in China and has a long history, and has spread to Japan, the Korean Peninsula, and other places, and is a popular food in Japan.

Sashimi is simple to make, delicious to eat, and nutritious.

But at the same time, there are two trade-offs: from a nutritional point of view, sashimi has not undergone traditional cooking methods such as stir-frying, frying, steaming, etc., so there is no loss of nutrients at all, and it is a very nutritious dish, but from a health point of view, if sashimi is not well handled, it will become the root cause of infectious diseases.

In the pre-Qin period, the original meaning of 脍 referred to finely chopped raw meat, "Hanshu. Dongfang Shuo Biography": "Raw meat is the meat." "The Book of Rites. Internal Rules": "The flesh is fine." "Some meat loses its original flavor after steaming and cooking, and it is not fresh and tender enough, and fresh fish is one of them.

Eating sashimi (鄍) has been recorded in China as early as the Zhou Dynasty, dating back to the fifth year of King Xuan of Zhou (823 BC).

The inscription of the unearthed bronze "Xijia Plate" records that the Zhou master met the lynx in Pengya (now in Baishui County, Shaanxi) and returned triumphantly.

General Yin Jifu had a private banquet for Zhang Zhong and other friends, and the main dish was roasted soft-shelled turtle and raw carp fillet.

The Book of Songs. Lesser. June" recorded this incident: "Drinking the friends of the emperor, the turtle and the carp", and the "carp" is the raw carp.

In the "Book of Rites", there is also a description of "green onion in spring, mustard in autumn", and there is an account of "no sauce and no food" in the Analects of Kuo, so the raw fish in the pre-Qin period should be seasoned with the sauce with green onion and mustard. Mencius. "Wholeheartedly" also mentions. Zeng Xi loves sheep bezoars, and Zeng Zi can't bear to eat sheep bezoars.

Gongsun Chou asked, "Which is more beautiful than the bezoar?"

Mencius said: "Burn it!" Gongsun Chou said: "But why did Zengzi eat the bezoars and not eat the sheep dates?"

The name is not shy about the surname, the surname is the same, and the name is unique. This is also the origin of the idiom "popular people", which originally meant the delicacy of the scorched food, and later referred to the popularity and familiarity of the work.

The earliest record of the consumption of sashimi in southern China can be traced back to Zhao Ye's "Wu Yue Chunqiu" in the Eastern Han Dynasty. According to the "Inner Biography of Helu", after the Wu army broke through the capital of Chu Ying, the king of Wu set up a fish tutelage banquet to comfort Wu Zixu, and Wu Di had a fish tuxel.

It was 505 B.C. Although many of the contents of "Wu Yue Chunqiu" are derived from folklore and are not entirely credible, they can be used as a reference in the absence of other information.

After the Qin, Han, Wei, Jin, Southern and Northern Dynasties, after the Qin and Han dynasties, cattle, sheep and other domestic animals and wild beasts gradually became rare, and the meat was usually fish belly, and derived a "鲙" character specifically referring to sashimi. The words "脍" and "鲙" are often used interchangeably, but they are not to be confused with the word "stew", which means that food is processed with fire.

In the Eastern Han Dynasty, Guangling Taishou Chen Deng loved to eat raw fish gull, because of excessive consumption and intestinal infectious diseases and parasites and other serious diseases, and later recovered after being treated by the famous doctor Hua Tuo, but he still continued to eat sashimi after recovery, and finally died because of greedy sashimi.

Fish is a very common food in ancient times, and Ying Shao of the Eastern Han Dynasty included the customs and strange people and strange things in various places in the "Customs and Customs", one of which is: "Zhu A (now Zhu A Town, Qihe County, Shandong) does not eat raw fish."

It represents Ying Shao's belief that not eating raw fish is a strange custom. This custom of the Zhua people has been adhered to until the Sui Dynasty, in the Book of Sui. It is also recorded in the Geographical Chronicles.

Cao Zhi of the Three Kingdoms Wei also likes to eat raw fish, and his "Famous Capital Chapter" has: "Crab and Shrimp, Shellfish and Bear Feet", and the fish is dipped in small shrimp sauce to eat.

During the Northern and Southern Dynasties, there was a golden jade soup, which was the most famous sashimi dish in ancient China, and this name appeared in the book "Qi Min Yaoshu" written by Jia Siqian in the Northern Wei Dynasty.

In the section "Eight Harmony Teeth", the practice of Jin Yan is described in detail.

"Ba He" is a condiment, which is made with eight kinds of ingredients: garlic, ginger, orange, white plum, cooked corn, japonica rice, salt, and sauce, and is used to dip fish belly.

During the Sui and Tang dynasties of the Sui Dynasty, Emperor Yang of the Sui Dynasty went to Jiangdu, Songjiang of Wu County offered sea bass, and Emperor Yang said: "The so-called golden jade is also a good taste in the southeast." It can be seen that Emperor Yang of Sui also likes to eat fish jelly.

In addition to dipping sauces, there are also ways to eat with a variety of lettuce, which is also very important for the visual beauty of color and shape.

Tang is the peak season for sashimi consumption, and there are many poems that reflect the popularity of fish trevilla.

Li Bai's "There are small officials in Luzhong, Feng Qilang, with a fight wine, Pisces give away the rest of the anti-journey, because the fish drink and leave poems", the title of the poem mentions sashimi;

Wang Wei wrote in the poem "Luoyang Daughter's Journey" that "the maid Jinpan is a carp"; Wang Changling's poem "Sending Cheng Liu" says "herring snow falls and orange flies";

Bai Juyi's poem "Light Fat" mentions: "Cutting the scales of Tianchi", and "Songjiang Pavilion with Optimistic Fishing Banquet" wrote: "Chaopan Fish Red Carp";

Five generations later, the Shu monarch Meng Chang's favorite concubine Lady Hua Rui's "Palace Ci" also mentions "Xuansuo Ao" at the head of the palace at noon".

It can be seen that from the Tang Dynasty to the Five Dynasties, sashimi was not only a common food in the court, but also a daily dish for the common people, and even local materials were taken when traveling.

Sashimi was also introduced to Japan during the Tang Dynasty.

In the Song, Liao, Jin, Yuan, and Song dynasties, the consumption of fish was still very common, and there were 38 kinds of fish that could be eaten in the literature, such as "fish maw bicolor belly", "red silk crystal chest", "fresh shrimp hoof chest", "crucian carp", "sand fish chest", "jellyfish chest", "three treasures" and so on.

Legend has it that there is a maid in Mei Shengyu's family in Yangzhou City who is good at making yusheng, and Ouyang Xiu often brings fresh fish to the maid to make yusheng for him.

In addition, Su Shi and Lu You both like to eat sashimi, and their existing poems related to fish are as many as 13 and 37 respectively.

Su Shi's "Giving Huzhou Opera to Xin Lao" lists the delicacies of Huzhou, one of which is "Wu Er is thin and wants to fly", which refers to the sashimi of Huzhou.

Lu You's "Four Songs in the Autumn Suburbs" mentions "flying green crucian carp, flowers and carp", and "Drunk and nostalgic for the old wandering puppets in the rivers and lakes" wrote that "wild fish can be cooked and cooked".

According to the Southern Song Dynasty historian Xu Mengxin's "Three Dynasties and Northern Alliances", the Jurchens used sashimi as a dish before they entered the Central Plains: "stop using sashimi and roe deer, and occasionally use roast meat".

Zhang Congzheng, a famous doctor in the last years of the Jin Dynasty, recorded the diet of the Jurchens after entering the Central Plains in the medical book "Confucian Affairs", he said: "Like the nobles of the north, they love to eat cheese, beef crisp, sheep sheng, fish belly, deer breast, pig curd, and seafood sweet and fat" is the Jurchen nobles, and they still love sashimi after entering the Central Plains.

During the Yuan Dynasty, the court also had sashimi dishes, and the Mongolian imperial physician Hu Sihui's "Drinking and Eating is Coming." One of the dishes is fish belly, which is made with raw carp fillet, stir-fried ginger, green onion, radish and coriander with mustard, colored with rouge, and flavored with salt and vinegar.

The articles "Food on the Contrary", "Food Poisoning" and "Fish Products" also discuss fish tart. There is also content about fish in the Yuan song, Guan Hanqing's miscellaneous drama "Wangjiang Pavilion Mid-Autumn Festival Cutting Dan", there is a plot of Tan Jier Qiao pretending to be a fisherwoman and cutting the fish for Yang Yanei.

Liu Kejiu's "Nanlu. Reading the Golden Scriptures. The Book on the Lake has "Jade Hand Silver Silk Silk".

Liu Bowen of the Ming Dynasty wrote the production method of yusheng into the article "Multi-energy Contemptible": "The fish is not limited to size, with fresh life, remove the head and tail, belly, thinly cut and spread on white paper to dry the slices, finely cut into shreds, finely chop the radish and ginger shreds and mix the fish into the dish, mixed with lettuce, mustard, vinegar poured. ”

Although many vernacular novels such as "Romance of the Three Kingdoms", "Water Margin", "Yu Shi Mingyan", and "The Surprise of the Second Moment Shooting" all depict the consumption of sashimi, they are all from the previous dynasty, and it is uncertain whether it is a remnant of the original script or a reflection of the social customs of the time.

Other Ming Dynasty novels such as "The Golden Vase of Plums", "Journey to the West", "Romance of the Gods" and short story collections such as "Xingshi Hengyan", "Warning the World", and "The First Moment of Surprise" do not mention Yuzhi, and the frequency of its appearance in the novels is much lower than in the Tang and Song dynasties.

However, Li Shizhen's "Compendium of Materia Medica" still records fish belly: "Cut it, so it is called the fish belly, where the fish are alive, thinly cut and washed bloody, and eat it with garlic, ginger and vinegar."

About the turn of the Ming and Qing dynasties, the poultry and animal meat have disappeared, but there are still records of fish in the Qing Dynasty documents, Gao Shiqi's "Xiyuan Shizhi" poem has: "Dip the grace to the silver silk tart", what is recorded is the summer of the eighteenth and nineteenth years of Kangxi (1679 and 1680), it can be known that there is a supply of sashimi in the Qing Palace.

Wang Shixiong (1808-1868), a famous physician who lived in Jiangsu and Zhejiang, also discussed fish troll in his book "The Diet of Suixingju". Li Tiaoyuan's "Notes on South Vietnam" also recorded: "Cantonese customs love fish sheng".

Clear. Li Tiaoyuan's "Notes on South Vietnam": "Cantonese customs love fish sheng, with perch (fish ao), white with yellow croaker, blue fish with snow age, and grass carp as the top.

The carp is also dominated by the white carp. To the first out of the water splash, to its skin sword, wash its blood, fine for a living, red skin and white reason, light can be blown up, thin as cicada wings, two by two, wo to the old mash, and to pepper, the entrance ice melts, to the will.

And the anchovy and chiayu are especially beautiful. "It reflects that the remnant form of Yusheng continues to be popular in Jiangnan and Lingnan areas.

In modern times, some villages of the Hezhe ethnic group in northern China still have the custom of eating sashimi, and some Han inhabited areas in the south also have the custom of eating sashimi.

However, most Chinese at home and abroad think that sashimi is a Japanese dish, and few people know that it originated in China.

According to the "Travels in South Vietnam", Lingnan people like to use grass carp as sashimi, accompanied by melon seeds, peanuts, radish, fungus, celery, fried bait, vermicelli, and dried tofu.

Lingnan people like to take grass carp alive, cut into chips, accompanied by melon seeds, peanuts, radish, fungus, celery, and eat it, called Yusheng. ”

"There is also yusheng porridge, and all the products in it are named after the name of yusheng." It is said that Liwan boat porridge is also developed from yusheng.

For example, a good quality Shunde yusheng is made of about 750 grams of "strong fish", which is first starved in mountain spring water for a few days after being bought, so as to consume body fat and make the fish really sweet.

When killing the fish, cut a knife at the lower jaw and tail of the fish, and then put it back into the water to let the fish swim and bleed, and the fish fillet without bruising will be as white as snow, crystal clear, if the procedure of bloodletting is not well grasped, the fish meat has more red water.

After the slices are ready, they should be put in the freezer for a while so that the sashimi will be smooth and sweet.

When eating, dip garlic slices, ginger shreds, green onion shreds, onion shreds, pepper shreds, soy sauce, chopped peanuts, sesame seeds, chili peppers, taro shreds, fried vermicelli, plus oil, salt, sugar mixed with seasoning.

The fish skin can be served cold. There are up to 19 kinds of ingredients, including fried rice vermicelli, fried taro, fried twist flower, green onion white, ginger shredded, radish shredded, chili pepper, Chaotian pepper, crushed olive, sour scallion, raw garlic slices, peanuts, sesame seeds, white sugar, white vinegar, peanut oil, salt and pepper.

In Nanzhuang, Guangzhou and other places, Jiujiang Yusheng will simplify the procedure or reduce the ingredients, but if the olive horn used to enhance the flavor is removed, the yusheng will not be so delicious.

However, Japanese sashimi, also known as sashimi, is generally made with fresh sea fish, sea shells, dipped in soy sauce, wasabi, etc., and is close to the lightest dish in Japanese cuisine, and it is also one of the most representative dishes.

Sashimi ("sashimi" in Japanese) is one of the most representative and distinctive foods in Japanese cuisine.

Before the Edo period, sashimi was mainly made of sea bream, flounder, flounder, and sea bass, and the flesh of these fish was white.

After the Meiji era, tuna with red flesh and bonito became the best ingredients for sashimi.

The Japanese cut shellfish and lobster into thin slices, also called "sashimi". Among them, puffer fish is the best among sashimi.

The sashimi is made with a knife that does not get wet, so the chef can use it to cut the fish very thinly.