In China, fish-eating students have a long history, which can be traced back to the pre-Qin period. After many dynasties, they flourished several times and formed a rich fish-eating culture. It is said that in the Sui and Tang Dynasties, a new method of preparing fish fillets with fragrant and soft flowers and leaves or golden orange silk appeared, and the fish fillets prepared with these two seasonings were all called "golden and jade fillets". Legend has it that Yang Guang, Emperor Yangdi of Sui Dynasty, once praised "golden jade, delicious food in the southeast".
The Tang Dynasty was a dynasty where food was prevalent. 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 passed down from ancient times to today. In many places in 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 their menus.
When it comes to raw fish, the most famous one is the raw fish in Hengxian County, Guangxi. Hengxian raw fish, commonly known as two slices, is a famous local traditional dish. It has always been called "county dish" by Hengxian people, which represents the highest level of cooking technology and food culture in Hengxian and the highest standard of receiving guests.
In Nanning, Guangxi, and even the whole Lingnan area, people who are familiar with Hengxian county equate raw fish with Hengxian county, calling it raw fish and raw fish Hengxian county. The reason why Hengxian raw fish is famous and delicious is closely related to its unique technology and fine selection of ingredients.
The practice of raw fish is very particular. The first thing is to choose fish. There are many kinds of fish, the most common of which are the four major fish: herring, silver carp, grass carp and bighead carp, as well as flower fish, tilapia, bighead fish and crucian carp. In fact, all fish with scales can be used for raw fish, 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 difficult. Generally speaking, these fish can be divided into top grade, middle grade and inferior grade.
First of all, it is inferior, which is called inferior mainly because these fish are cheap, thin, prickly and have poor taste. Mainly silver carp and bighead fish; Followed by Chinese products, Chinese products are characterized by thick meat, sweet taste, mainly big bones, good taste, including carp and grass carp; The top grades are flower fish, crucian carp and tilapia. These fish are characterized by meaty tendons, excellent taste and sweet taste, and the raw fish made is of good color, which makes people's appetite greatly increase and their mouths water. In addition, you must choose vigorous live fish as raw fish, 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 to 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, and then wrap it with gauze for a while to make the water of the fish more dry, so that the fish looks crystal clear. After that, the gauze paper is removed, and then it is cut into thin fillets with a sharp thin knife (which can be divided into solo flight and double flight), so the most important thing for making fish is the skill of knife.
Before cutting fish, you should prepare a clean platter, put some broken ice particles at the bottom of the platter, spread it dry and cover it with plastic wrap, and then put the fillets on it. If you want to put them beautifully, use chopsticks to arrange them one by one according to the pattern.
In addition to the fine knife method and exquisite practice when cutting fish fillets, the raw fish ingredients are also very particular, and the 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 skill of cutting ingredients is also very exquisite, such as perilla, lemon leaves, papaya, salt, mint, ginger, sour ginger, shredded garlic and onion, while peanuts and sesame seeds should be smashed and ground into powder.
In addition, if you want to eat raw fish beautifully, you need good sauce. It is mainly prepared with peanut oil (sesame oil), soy sauce and pepper. Peanut oil lubrication, soy sauce seasoning, pepper is to reconcile the coldness of raw fish to warm the stomach. These ingredients can not only be used for decoration and ornament, but also have the effect of removing fishy smell, increasing freshness and stimulating appetite.
Beautiful modeling and decoration is also a major feature of Guangxi fish. Cut raw fish ingredients are placed in a round or diamond-shaped dish specially used for raw fish. The periphery of the dish is divided into a triangular grid with a round center. The ingredients are placed in the dish, which is colorful and beautiful.
When you taste raw fish in Guangxi, you may not know how to eat chopsticks, because several plates of raw fish in different parts are placed 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 a kind of enjoyment.
When eating raw fish, put a lot of fresh ingredients on it, wrap a piece of raw fish in your mouth, and you will immediately feel spicy and sour, and the aroma will flush your nose, and your taste buds will be greatly stimulated. Suddenly, your mouth will be full of saliva and gush out, and your teeth will be involuntarily chewed. Soon, the freshness and sweetness of the raw fish and the fierceness of the ingredients gradually give off the taste. At this time, you will feel that the aroma is full of mouth, and the teeth and cheeks are full of fragrance, 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 could only eat them alive. Unexpectedly, this "grass-roots" 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, so there is no loss of nutrients at all, and it is an extremely nutritious dish. However, from the health point of view, if sashimi is not properly treated, it may also become the source of infectious diseases. Therefore, when cooking raw fish, you must choose those live fish that are pollution-free, clean, hygienic, safe and secure.
Some people say that people in Guangdong and Guangxi are the best eaters, and raw fish is one of their favorite delicacies. Many locals regard raw fish as the top grade, even from snacks to big ones. So do you like eating?