Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to diners in Confucian and Han times and on-and-off up until 14th Century China, what knife and saucing techniques, and skilful finishes with hot oils and fats did Chinese chefs have to master?
Why have raw preparations of vegetables and salads narrowed in recent centuries in Chinese food history? And what about the histories and cultures of raw meat and fish dishes in Western Europe? What’s the future for raw meat and fish preparations inside and outside of China?
Read Alec Story’s translation of Ni Zan’s [倪瓚] 14th Century recipes: https://sundries.alecstory.org/2018/01/ni-zans-dietary-system-of-cloud-forest.html
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