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中国人喜食鱼的传统自古有之。不仅因其味道鲜美至极,且“鱼”与“余”同音,也象征着美满富足。所以,逢年过节、娶妻生子、开张剪彩的日子里,鱼绝对是宴席餐桌上必不可少的一道美食。每个地方都有各自烹鱼的喜好、讲究。只以“桃花流水鳜鱼肥”中的鳜鱼为例,川渝地区以干烧、豆豉等手法衬托出鳜鱼的清鲜香嫩,江浙则以一道松鼠鳜鱼调配出最正宗的江南口味,安徽采用古老的腌制法制得臭鳜鱼以求保留住鱼体的新鲜,待到南下到了广州则以清蒸鳜鱼诠释粤人对原汁原味的坚持和追求。
Chinese fish-eating tradition has always been there. Not only because of its delicious taste extremely, and “fish ” and “Yu ” homonym, also symbolizes happy and full. Therefore, the festivals, married women and children, opened the ribbon-cutting days, the fish is definitely a feast on the table essential food. Each place has its own cooking preferences, pay attention. Only in the “peach blossom bonito fat” in the case of fish, for example, Sichuan and Chongqing to dry burning, beans and other techniques set off the bream fresh and tender, Jiangsu and Zhejiang is a squirrel allocation of the most authentic fish Jiangnan taste, Anhui ancient pickled smelly fish in order to retain the fresh fish, until the south to Guangzhou while the interpretation of Cantonese steamed bonito on the original insistence and pursuit.