But unlike Japan, Japanese people often eat all sashimi from the ocean, while most sashimi eaten by China people come from fish, including carp, perch and pomfret. Many people think that fish is more risky than marine fish, and the safety of marine fish is very high. Then why do people in China eat fish? Even in Shunde, Foshan, Guangdong, people still eat sashimi made of fish?
At first, China people began to eat sashimi, not from coastal cities, but from Zhou people who lived in the northwest inland of China. Zhou people first invented the eating method of sashimi. Because it is located in the central region, the species that everyone can catch is fish. Later, during the Han and Wei Dynasties, it was very fashionable to eat sashimi, and there was a saying that "we are looking for a rare dish, silver carp in koi fish", which indicated that the raw material of sashimi that was often eaten at that time was crucian carp.
The main principle of eating fish is that the meat quality of fish should be particularly slim and light, so that fish can taste more tender. Eat raw meat, because it is difficult to digest, you can cut it as finely as possible, and the finer it is, the more delicious it is. After that, the "golden jade pot" of perch appeared. Perch was also cut into filaments and soaked in seasoning, and then unnecessary water was removed, plus golden orange shreds. Even Yang Guang, the great eater of that year, was amazed.
Later, in the Tang Dynasty, it was widely circulated that "crucian carp, bream, bream, bream and bass are the best". I think all kinds of fish smell the most delicious. Slicing can not only show the chef's skills, but also show the sweetness of fish to the fullest without a trace of fishy smell. So people eat sashimi, which is all fish. Even now, the sashimi in Shunde, Foshan is made of fish.
Then why do people in China seldom eat sashimi now? In fact, in the Song Dynasty, sashimi faded from the Chinese table for the first time. On the one hand, China's special cuisine has developed rapidly, and various fish cooking methods are popular. We will not be limited to eating sashimi, but look for better cooking methods. On the other hand, the harm caused by eating fish is becoming more and more obvious. With a clear and detailed explanation, people can easily catch a cold after eating sashimi. So sashimi gradually declined in China.
Japanese people eat sashimi and more marine fish, which is closely related to his topography. When the custom of sashimi spread widely from China to Japan, the Japanese took advantage of its island advantage surrounded by the sea to change the fish into sea fish and the thin-cut sashimi in China into thick-cut sashimi. The Japanese found that the taste of eating marine fish directly raw lingered, while the marine fish rich in vegetable oil was rich in taste, dense in taste and rich in nutrition.
Marine fish do less harm to human body than fish. The biggest fear of sparganosis is that there are fewer marine fish than fish. Because most of the sparganium in the sea can't survive in the skin, the Japanese have been spreading widely since they accepted the history and culture of eating sashimi, and even regard eating sashimi as a national culture and art. The history and culture of sashimi are still carried forward in Japan.