Cao Zhi of Wei in the Three Kingdoms also likes to eat raw fish. In his masterpiece, there is such a saying: "giant salamander roasted carp, big bear fried turtle", eating sashimi with shrimp sauce.
The golden clam appeared in the Southern and Northern Dynasties and was the most famous sashimi dish in ancient China. This name appeared in the book Qi Min Shu Yao written by Jia Sixie in the Northern Wei Dynasty.
In the part of "Eight Horses", the practice of Golden Horse is introduced in detail. "Bahe Philharmonic" is a kind of seasoning, which is made of eight materials, such as garlic, ginger, orange, Bai Mei, cooked millet yellow, japonica rice, salt and sauce, and is used for dipping fish fillets.
In the Tang Dynasty, the Five Dynasties and the Sui Dynasty, Emperor Yang Di went to Jiangdu and provided bass for Wujun in Songjiang. Emperor Yang Di said: "The so-called golden jade is outside, but the defeat is among them." It can be seen that Emperor Yang Di also likes to eat fish. In addition to dipping sauce, there is also a method of mixing with various lettuce, which pays great attention to the visual beauty of color and shape.
The Tang Dynasty was the peak period for eating sashimi, and many poems reflected the popularity of sashimi. Li Bai's "all the small officials in Shandong compete for wine, and the rest give Pisces." In the poem title, he mentioned sashimi. Wang Wei wrote in "Song of Luoyang Girls": "Your handmaid sent cod on a golden plate"; Wang Changling's poem "Send to Liu Cheng" said, "Silver carp falling snow orange beetle"; Bai Juyi's poem "Light Fat" mentioned: "Cut the scales of Tianchi Lake", while another poem "Optimistic Fishing Banquet in Songjiang Pavilion" wrote: "Silver carp and red carp in Pan Chao"; In the late Tang Dynasty, Yan Qian's poems "Visiting Friends in Summer" included "Iced Carp and Silver Carp"; After the Five Dynasties, Meng Chang, the monarch of Shu, favored Mrs. Hua Rui, and mentioned that "silver carp was in the hall 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 of ordinary people, and even used local materials when traveling. Sashimi was also introduced to Japan in the Tang Dynasty.
During the Song, Jin and Song Dynasties, eating fish balls was still very common. There are 38 kinds of edible fish balls recorded in the literature, such as two-color fish balls, red silk crystal balls, fresh shrimp hoofs, crucian carp balls and sand fish balls. Legend has it that the Mei family in Yangzhou has a maid who is good at cooking fish. Ouyang Xiu often gives fresh fish to the maid to cook fish for him.
Besides, both Su Shi and Lu You like to eat sashimi, and there are thirteen and thirty-seven poems about fish. Su Shi's "Give Huzhou Opera to Shen Lao" lists the delicious food in Huzhou, and one of them, "Wu Gongzi is thin and eager to fly", refers to the raw fish in Huzhou. In Lu You's Four Poems in Autumn Suburbs, it is mentioned that "green crucian carp fly, carp and catfish flock together", and "drunken short songs in Jianghu" says that "wild fish can be cooked".
Nuzhen in the Jin Dynasty also had the habit of eating sashimi. According to the Southern Song Dynasty historian Xu's "Northern Three Dynasties", Nuzhen used sashimi as a dish before entering the Central Plains: "The dishes are only fish and roe, and sometimes barbecue."
Zhang Congzheng, a famous doctor in the late Jin Dynasty, recorded the diet of Nuzhen after she entered the Central Plains in The Scholars. He said: "Another example is the nobles in the north. They like to eat cheese, crispy beef, raw sheep, preserved fish, preserved deer, bacon and delicious seafood. " In other words, Nuzhen nobles still like to eat sashimi after entering the Central Plains.
There were sashimi dishes in the court of the Yuan Dynasty, and Hu Sihui, a Mongolian imperial doctor, was about to "learn from his mistakes". The cookbooks of several generations in Yuan Di are recorded in Delicious Collection. One of the dishes is fish fillets, which are fried with raw carp fillets, shredded ginger, shredded onion, shredded radish, shredded coriander and mustard. It is colored with rouge and seasoned with salt and vinegar. But some articles such as Food Contradiction, Food Poisoning and Fish Products also talk about fish. There is also the content of licking fish in Yuanqu. In Guan Hanqing's zaju "Cutting Fish in the Mid-Autumn Festival at Wangjiangge", there is a plot in which Tan Ji and Er Qiao play the role of fishing wife and cut fish for Yang's official's son. South Lu by Liu Kejiu. Read the golden classics. There is a saying of "jade hand and silver silk" on the story lake.
In the Ming Dynasty, Liu Bowen wrote the method of making raw fish into the article Multifunctional Despicable Things: "Fish is not limited in size, but fresh and tender. Hang the fish on white paper, finely chop it, mix it with radish and ginger, and mix it with lettuce, mustard and vinegar. " At that time, however, the popularity of fish fillets had greatly declined. Although many vernacular novels, such as Romance of the Three Kingdoms, Water Margin, Yu Shiming's Ci, and The Mutation of Two Examples, etc. , are all about eating sashimi, are all in the former dynasty, not sure whether it is the remains of the original script or the reflection of social customs at that time. However, other novels in the Ming Dynasty, such as Jin Ping Mei, The Journey to the West and Li Shizhen's Compendium of Materia Medica, still recorded the fish corpse: "It was cut by the executioner, so it was called a corpse. All live fish are cut very thin, washed and bled, and eaten with garlic, ginger and vinegar. "
During the Ming and Qing Dynasties, the meat of poultry and animals has disappeared, but there are still records of fish in the literature of the Qing Dynasty. Gao Shiqi's poem "The Story of the Yuan Dynasty" contains "An Zu of Zhan En to An Zu of Yin Si", which records what happened in the 18th and 19th years of Kangxi (1679, 1680). It can be seen that the Qing palace is alive.
Wang Shixiong (1808- 1868), a famous doctor in Jiangsu and Zhejiang provinces, also talked about caviar in Diet Spectrum. Li's Notes on South Vietnam also records: "Cantonese customs love fish." Safe. Li noted in Nanyue: "Cantonese people like fish, with perch, white fish, yellow croaker, silver carp, snow age and silver carp as the top grades." White pomfret comes first. For those who splash water from the beginning, pull out their swords, wash away their blood and make them thin. Their red muscles are white and light, and can be blown as thin as cicadas. Compared with each other, there are old mash, sweet pepper and ice melted in the mouth, which is very sweet. There are herring and Meyojia fish. Qing Qianlong's Chaozhou Fu Zhi said that chaozhou people: "Food is mostly collected from people at sea, so oysters, fish and shrimps are delicious." "[8] It reflects that fry continue to be popular in Jiangnan and Lingnan areas in the form of remnants.