一箸鱼脍，唤醒岁月里的味觉记忆（答读者问·传统文化）

Core Points - The article discusses the historical significance and popularity of "fish slices" (鱼脍) in ancient Chinese cuisine, particularly during the Tang Dynasty, where it was a favored delicacy [4][6][8] - It explains the definition of "脍" and its relation to modern sashimi, confirming that both refer to thinly sliced raw fish [5] - The article highlights the evolution of fish slices from ancient times to modern practices, noting regional variations and traditional preparation methods [7][8] Summary by Sections - Definition and Historical Context - "脍" refers to finely sliced meat, with fish slices being a specific type of this preparation [5] - The popularity of fish slices dates back to the pre-Qin period, with references found in ancient texts [7] - Culinary Significance in the Tang Dynasty - Over 80 poems in "Complete Tang Poems" mention fish slices, indicating its cultural importance [6] - The skill of preparing fish slices was highly regarded, with notable figures, including officials, being adept at this craft [6] - Evolution and Regional Variations - Fish slices were enjoyed in various forms, with specific recipes and techniques documented in historical texts [7] - Modern practices in regions like Heilongjiang and Guangdong showcase the enduring popularity and adaptation of fish slices, with diverse ingredients and flavors [8]