In China, students who eat fish have a long history, which can be traced back to the pre-Qin period. After many dynasties and prosperity, it has formed a rich fish-eating culture. It is said that in the Sui and Tang Dynasties, a new method of making fish fillets with fragrant soft leaves or shredded kumquat emerged, and the fish fillets made with these two seasonings were both called "golden jade slices". According to legend, Yang Guang, Emperor of Yang Di in Sui Dynasty, once praised "Golden Jade, Southeast Cuisine".
The Tang Dynasty was a dynasty where delicious food prevailed. According to experts, in the Tang Dynasty, the custom of eating raw fish once reached the peak of food culture. As a representative of food culture at that time, the skill of raw fish has become a commendable stunt in the hands of chefs in the Tang Dynasty.
The habit of eating raw fish has been circulating since ancient times. In many parts of our country, there are still many people who like to eat raw fish. Especially in Guangxi, raw fish is a local specialty food, which is deeply loved by local people. Whenever entertaining guests, the local people have the dish "raw fish" on the menu.
Speaking of raw fish, the most famous one is the raw fish in Hengxian County, Guangxi. Hengxian raw fish, commonly known as two pieces, is a famous traditional dish in the local area. It has always been called "county dish" by Hengxian people, representing the highest level of cooking technology and food culture in Hengxian county and the highest standard of receiving guests.
In Nanning, Guangxi, and even the whole Lingnan area, people familiar with Hengxian county equate raw fish with Hengxian county, calling it raw fish and raw fish Hengxian county. The famous and delicious raw fish in Hengxian County is closely related to its unique technology and careful selection of materials.
The practice of raw fish is very particular. The first thing is to choose fish. There are many kinds of fish, the four most common ones are herring, silver carp, grass carp and bighead carp, as well as flower fish, tilapia, bighead carp and crucian carp. In fact, all fish with scales can be eaten raw, but fish without scales, such as pond fish and catfish, are not suitable for cooking, mainly because these fish without scales have some mucus, which is more difficult. Generally speaking, these fish can be divided into top grade, middle grade and inferior grade.
First of all, it is inferior. The reason why it is called inferior is mainly because these fish are cheap, thin, spiny and have poor taste. Mainly silver carp and bighead carp; Followed by domestic products, domestic products are characterized by thick meat, sweet taste, mainly big bones and good taste, including carp and grass carp; The top grades are flower fish, crucian carp and tilapia. These fish are characterized by many tendons, excellent taste and sweet taste. The raw fish made by them has good color, which greatly increases people's appetite and makes their mouth water. In addition, raw fish must choose live fish with strong vitality, preferably spring fish, Qingshui river fish or reservoir fish.
The practice of raw fish is very particular. First stun the fish, then cut off a small tail, hang the fish and let it drip dry, then wrap it with special raw fish absorbent gauze or special toilet paper to absorb the water, then peel and boneless it, and then wrap it with gauze for a while to make the water of the fish drier and make the fish look crystal clear. After that, remove the gauze paper, and then use a sharp thin knife to cut thin fillets (which can be divided into solo and double flight), so the most important thing to do fish is knife skill.
Before cutting the fish, prepare a clean platter, put some broken ice particles at the bottom of the platter, cover it with plastic wrap after drying, and then put the fillets on it. If you want to put it beautifully, use chopsticks to arrange it one by one according to the pattern.
In addition to the fine knife method and exquisite practice when cutting fish fillets, raw fish ingredients are also very particular, and raw fish ingredients are very rich and indispensable. There are about 20 kinds of perilla, amaranth, mint, lemon leaf, peanut, sesame, papaya, ginger, sour ginger, shredded garlic, mustard, pepper, shredded onion, peanut oil, soy sauce, sugar and pepper. The skills of cutting ingredients are also very particular. Perilla, lemon leaves, papaya, salt, mint, ginger, sour ginger, shredded garlic and onion, while peanuts and sesame seeds should be mashed and ground into powder.
In addition, you need good sauce to eat raw fish beautifully. It is mainly made of peanut oil (sesame oil), soy sauce and pepper. Peanut oil lubrication, soy sauce seasoning, pepper is to reconcile the coldness of raw fish and warm the stomach. These ingredients can not only be used for decoration and embellishment, but also have the effects of removing fishy smell, enhancing freshness and appetizing.
Beautiful modeling and decoration are also a major feature of Guangxi fish. Cut raw fish ingredients are placed in a round or diamond-shaped plate specially used for raw fish. The periphery of the plate is divided into a triangular grid with a round center. The ingredients are placed in the dish, colorful and beautiful.
When you taste raw fish in Guangxi, you may not know how to eat it with chopsticks, because several plates of raw fish in different parts are put together with a plate of colorful ingredients, which is simply a work of art, not to mention eating it in your mouth and watching it is also a kind of enjoyment.
When eating raw fish, put a lot of fresh ingredients on it, put a piece of raw fish in your mouth, and immediately you will feel spicy and sour, with a fragrant aroma and a great stimulation of your taste buds. Suddenly, your mouth will be full of saliva and spit it out, and your teeth will chew involuntarily. Soon, the sweetness of raw fish and the fierceness of raw materials gradually exude a taste. At this time, you will feel that the aroma is full, the teeth and cheeks are fragrant, and the aftertaste is endless.
Fish was originally a helpless move for fishermen who lived by fishing in ancient times to cope with their lives. Without oil, salt, sauce and vinegar, they can only eat alive. Unexpectedly, this "grassroots" eating method full of fishermen's bitterness has gradually evolved into a well-known traditional dish after the vicissitudes of the world.
Sashimi is delicious and refreshing. From the point of view of nutrition, sashimi has not been cooked by traditional cooking methods such as frying, frying and steaming, and there is no loss of nutritional components at all, so it is an extremely nutritious dish. But from a health point of view, if sashimi is not handled properly, it may also become the source of infectious diseases. Therefore, when cooking raw fish, we must choose those live fish that are pollution-free, clean, hygienic, safe and secure.
Some people say that Guangdong and Guangxi people are the best eaters, and raw fish is one of their favorite foods. Many locals regard raw fish as top grade, even from snacks to big ones. So do you like eating?