As early as the Zhou Dynasty, raw sliced fish was already a well-documented delicacy. The Book of Rites notes,…
As early as the Zhou Dynasty, raw sliced fish was already a well-documented delicacy. The Book of Rites notes, "In spring, serve raw fish with scallions; in autumn, with mustard greens," reflecting the ancients' wisdom in pairing ingredients with seasonal condiments. In Mencius: To Fathom the Mind, Book Two, a rhetorical question is posed, "Which is finer, thin-sliced fish or candied jujube?" This comparison, placing raw sliced fish alongside roasted meat, demonstrates its esteemed status in early culinary traditions and its exceptional flavor.