{
  "contentStorage": "postgres",
  "title": "桑拿鱼 · 关系",
  "description": "桑拿鱼是顺德近二十年流行的堂做鱼菜，以蒸盘垫瓜菜、无骨鱼片平铺，大火蒸两三分钟至刚熟即食，讲求“鲜、爽、嫩、滑”。",
  "url": "/zh/concepts/shunde-sangnayu/relation.html",
  "entity": {
    "id": "concept_shunde_sangnayu",
    "type": "concept",
    "title": "桑拿鱼",
    "slug": "shunde-sangnayu",
    "aliases": [
      "顺德桑拿鱼",
      "桑拿鱼片"
    ],
    "summary": "桑拿鱼是顺德近二十年流行的堂做鱼菜，以蒸盘垫瓜菜、无骨鱼片平铺，大火蒸两三分钟至刚熟即食，讲求“鲜、爽、嫩、滑”。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "s1",
        "title": "桑拿鱼热气充盈鱼片挺，人间至味霎时成",
        "author": "凤厨职业技能培训学校",
        "url": "http://mp.weixin.qq.com/s?__biz=MzkwOTUwMDAyNQ==\u0026mid=2247484302\u0026idx=1\u0026sn=dabd6ecc9da22a888e0b78041269ea20",
        "locator": "石烹源流、蒸法改良与阿多私房菜段"
      },
      {
        "id": "s2",
        "title": "#品味勒流#来顺德寻味必尝特色——桑拿鱼与桑拿鸡",
        "author": "寻味顺德",
        "url": "http://mp.weixin.qq.com/s?__biz=MzI3MjE2NDIxMw==\u0026mid=2650434206\u0026idx=1\u0026sn=de333c09f9e8cc42537b0008617de504",
        "locator": "选料、垫底瓜菜与汤底段"
      }
    ],
    "createdAt": "2026-10-30T18:00:00+08:00",
    "updatedAt": "2026-10-30T15:54:18+08:00",
    "updatedBy": "user:admin",
    "revision": 36,
    "body": "桑拿鱼是顺德近二十年流行的堂做鱼菜，名字借自北欧的桑拿浴。其雏形是石烹：把烧至灼热的石子放入锅中，溅入汁酱与汤水产生蒸汽，使食材致熟并喷出香气。[^s1]\n\n## 做法\n\n现时多改用蒸法：炒锅上置带孔蒸盘，先铺一层胜瓜（丝瓜）或荷叶，再把腌好味的无骨鱼片平铺其上，加盖大火蒸两三分钟，或浇入95℃以上滚汤后加盖焖约九十秒；待鱼片蛋白质刚凝固、边缘微卷时立即关火。出锅撒葱花、淋热油，垫底瓜菜吸满鱼汁。锅中先放药材汤底，蒸鱼时滴落的汁水回到汤里，食完鱼再喝汤。[^s1][^s2]\n\n## 变体\n\n同一做法还有桑拿鸡、桑拿虾，多取走地鸡或淡水虾，家庭与私房菜馆常见。[^s2]\n\n[^s1]: 凤厨职业技能培训学校《桑拿鱼热气充盈鱼片挺，人间至味霎时成》。\n[^s2]: 寻味顺德《#品味勒流#来顺德寻味必尝特色——桑拿鱼与桑拿鸡》。",
    "url": "/concepts/shunde-sangnayu.html",
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    "conceptKind": "dish"
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "概念类型",
      "value": "菜品"
    },
    {
      "key": "aliases",
      "label": "别名",
      "value": "顺德桑拿鱼、桑拿鱼片"
    }
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