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船菜是“天堂”的菜,在苏杭地区最为流行,在文人骚客的诗赋里发酵而生。按照正统的观念,船菜有两个源头,一个极其高雅,一个则又绝对下里巴人。高雅的一面,史料里就有记载。吴地有食鱼的喜好,早在吴王僚时,此君便是个一日不可无鱼的食客,经常坐画舫行舟于太湖,太子光正是利用僚的这一喜好,派专诸假扮厨师敬献美味,拔出鱼肠剑成功刺杀了僚。到了吴王夫差时,夫差也经常乘龙船在太湖宴游,并将吃剩下的鱼脍随手丢进江中,就此化成了如今著名的太湖银鱼。银鱼细软无骨,入口即化,船家纷纷打上来自己享用,从此银鱼之美悄然远播,引得当时的贵族子弟都来品尝,便有了船菜最初的兴盛。
Cai Cai is the “paradise” dish, the most popular in the Suzhou and Hangzhou regions, the poet in the literati fermentary fermentation. According to the orthodox notion, there are two origins of the boat dishes, one of which is extremely elegant and the other absolutely of the Ribas. Elegant side, there are historical records. Wu has the preference of fish, as early as the king of Wu, the king is a day can not be without fish diners, often take picturesque boat trip in Taihu Lake, Prince Edward is the use of bureaucratic preferences, Pull out the assassin sword assassinated successor. To Wuwangfu poor husband Fu often take a dragon boat in the Taihu Lake feast, and will eat the remaining fish 脍 readily thrown into the river, which became today’s famous Taihu whitebait. Silverfish fine boneless, that is, the entrance of the ship, have hit home to enjoy themselves, from the beauty of the silverfish quietly far-sighted, attracted the aristocratic children have to taste at that time, they have the initial prosperity of the ship dishes.