Ladies and gentlemen, although the overhead YY can be nonsense, there are some basic facts that should be taken a closer look.

During the Tang Dynasty, the Tang Dynasty government named Ni Liji, the leader of the Heishui Yan (living in the middle and lower reaches of the Heijiang Dragon), as the history of Boli Prefecture, and paid tribute every year, and salmon was produced in this area.

The history of Chinese yusheng can be traced back to the pre-Qin period, through many dynasties, several times prosperous, forming a rich yusheng food culture. In the Tang Dynasty, the custom of eating fish reached a peak of food culture. As a representative of the food culture of the time, in addition to recording the rich methods of raw yusheng, the art of yusheng has also become a commendable skill in the hands of Tang Dynasty chefs, who are very particular about cutting, seasoning and plating. Therefore, the tradition of eating raw fish originated in China rather than Japan.

Studies have shown that the Yusheng culture of the Tang Dynasty had a great influence on the emergence and development of the Japanese Yusheng tradition. Although it is not yet possible to determine the exact date of the arrival of sashimi in Japan during the Tang Dynasty, there is evidence that Chinese sashimi production techniques were instrumental in the development of the sashimi diet in Japan. The cookbook "Yangxiaolu" published during the Meiji period (1867-1911 AD) in Japan clearly describes the cutting and knife handling methods in the "Book of Chopping Meat" in the Tang Dynasty of China, as well as the seasoning methods used by the Chinese from the Han and Wei dynasties to the Tang, Song, Yuan, and Ming dynasties, such as "Baheji", "orange garlic", "white plum garlic", "vinegar", "mustard", "old mash, pepper, and zhi". It can be asserted that during the Tang Dynasty, when the yusheng culture was at its peak in China, the yusheng method was introduced to Japan from China, along with tea, tofu, soy sauce, etc.

The following is a record of Baidu's "sushi" entry.

Sushi comes from China. Sushi, also known as "sushi", appeared in the 3rd-4th century BC Chinese dictionary Erya. "The meat is the soup, and the fish is the suke." It means that the "meat sauce" is called soup (also called 醢), and the minced fish is called sushi.

Another way to write sushi is "鮓", which appeared in another dictionary of the Han Dynasty in China in the 2nd century AD. Liu Xi's "Interpretation. Volume II. In the thirteenth "Interpretation of Diet", it is recorded that "the soup is also stuffed with salt and rice, and it is cooked and eaten." It means that the fish is marinated with salt, rice, etc., and the fish is fermented and minced, and then cooked and eaten.

Well, sushi is just pickled food. In the later Han Dynasty, China has spread the "sushi" food, which is explained in the dictionary as a food made of salt, vinegar, rice and fish fidrum, during the Song Dynasty, China was still in turmoil, sushi was just a food for the refugees to satisfy hunger, and there were more varieties, including vegetables, fish, meat, and even shellfish. In 700 A.D., that is, in the Nara period, the Japanese merchants who went abroad to trade brought sushi to Japan, and the Japanese at that time used some vinegar-marinated rice balls, plus some seafood or meat, pressed into small pieces, neatly arranged in a small wooden box, as food along the way. It wasn't until 1700 AD, during the Edo period, that sushi became widespread in Japan as a common food.

concentrate

The Japanese have a long-standing and famous local sushi called "Kakiba Sushi", which is made by making fresh raw salmon (salmon) slices with radish and rice and koji. (plus some salted mackerel)

SO, at that time, there was also a lot of salmon near Heilongjiang. The way to eat salmon raw actually comes from Chinese..... It is Yusheng of the Tang Dynasty.