鲊, 古同鮺, said that the text is interpreted in the middle of the word: (鲝) Zang Yu also. Interpretation of the name. Fish, squid also. Stuffed fish with salt rice as a stalk. Eat what you want. According to the ancient method of making fish. Let the fish not be spoiled.
Earliest, carp is associated with fish and, in order to make the fish not bad and research out of a way to eat, with the fish out of the same as the need for rice as a companion, which is a very popular way to process food in Chinese history, before the Ming Dynasty, carp was very popular, until the late Qing Dynasty, gradually declined, to find the fish can only be turned out from the book to find some clues. At the earliest, the Book of Han recorded that Emperor Zhao of Han caught an eel that was three feet long, and let the official in charge of drinking and eating take it to make a carp, "the flesh and bones are bruised, and the food is very beautiful." ”
The frequency of the appearance of carp is very high, which has been recorded in many ancient books, which shows the popularity of carp, and the "Qi Min Zhi Shu" introduces in detail how to make carp, where to make carp, spring and autumn, winter and summer are not good. It is difficult to ripen in the cold. Hot is not salty, salty and tasteless, and maggots are also born; it is suitable for making. Take the new carp, the fish is only large. Thin fish win, fat people are beautiful but not durable. The flesh is half up, the skin and bone are hard, and those who are not allowed to be flies are all like fish. In short, in ancient times, to process a carp, to choose the right fish, the right time and the right method, the bamboo urn contains the marinated fish slices, on the fish slices coated with a layer of rice, salt, wine, orange peel and other condiments, put in the shade to ferment, the finished acid with sweetness, very separate stomach refreshing. In the Song Dynasty, the heyday of the fish, there were many varieties such as yellow sparrow and feather carp.
The variant of the fish was later spread to Japan by the fishermen of the East China Sea, and the earliest recorded records can be found in the "Conscription Order" 1,200 years ago and the "Yanxi Style" written in 927 AD. In the literature, there are written records of "mixed catfish" and "catfish", as well as instructions on the preparation method and the selection of ingredients, which shows that at that time, Japan had learned the production method of "bass" and became the predecessor of sushi. The Japanese sushi that has swept the world is actually inspired by the fish.
By the time of the Ming Dynasty, the appearance of a kuangshiqi book "Golden Bottle Plum" also allowed posterity to know more about the cuisine of the Ming Dynasty, and the carp appeared again, in the twenty-seventh time of the Golden Bottle Plum, "Ximen Qing opened the eight grids of delicate dishes saved in the box, and the first box was the wooden silver fish fish." The author Lanling Xiaoxiaosheng is not only a novelist, but also a proper foodie, compared to the "Golden Plum Bottle" about the description of women 23 places, the list of food is as high as 280 kinds, this is not yet the 19 kinds of tea and 24 kinds of wine are not included, some people say that if the recipes in the golden bottle plum are made, a special golden bottle plum theme restaurant, maybe it will also explode.
Muxi silver carp is a private menu of Ximen Qing. This dish can still be copied out today, but it takes time to wait, not to make it, there needs to be a marinating process, the required materials are very simple, wood, silver fish (silver fish, slender body, transparent and smooth, inhabited offshore, estuarine or fresh water, quite a variety, can be eaten fresh or dried dried fish), salt, wine and flavor ingredients, cooked rice, first the silver fish is cleaned, and then scrambled eggs, after the seasoning, the silver fish and eggs are stacked layer by layer slightly marinated and then cooked rice, which needs to be used cold, Stacked layer by layer with silver fish eggs, the bottle is finally sealed, placed for a few days to take the fish, and finally form a dish like osmanthus flowers.
However, in today's daily life, the most primitive fish has been rarely eaten, because its sour rot taste is too heavy, in the Yunnan-Guizhou area, the practice of fish has nothing to do with fish, most of them select high-grade glutinous millet as the main raw material, adding a little pork belly steamed buckle. Millet carp is also a must-have special dish for Guiyang people every New Year's Festival, every family will do it, some places are called millet slag according to the shape, and the accuracy should be millet fish.
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