In the homeland of perch, the sliced fish gleams pale as snow, so delicate that even a passing breeze could ma…
In the homeland of perch, the sliced fish gleams pale as snow, so delicate that even a passing breeze could mar its texture. Confucius once said, "Rice should be polished fine, and fish sliced thin," the earliest praise of what came to be known as "shengyupian," or sliced fish.
During the Tang and Song dynasties, when fisheries flourished, tender perch became the favored choice for this refined delicacy. The art of raw fish reached its golden age then, defined by freshness and flawless knife work.
"Call the boat to dock at the fishing village, perch with fine scales and open mouths await." Caught and served in one breath, sliced into gossamer pieces, it was a taste the ancients considered the height of indulgence.