{
  "contentStorage": "postgres",
  "title": "顺德鱼生 · 关系",
  "description": "顺德鱼生是顺德的传统名菜，古称“鱼脍”，以鲩鱼放血起肉后薄切生食，拌以十多种佐料，粤语称“捞起”，寓意风生水起。",
  "url": "/zh/concepts/shunde-yusheng/relation.html",
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    "type": "concept",
    "title": "顺德鱼生",
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    "summary": "顺德鱼生是顺德的传统名菜，古称“鱼脍”，以鲩鱼放血起肉后薄切生食，拌以十多种佐料，粤语称“捞起”，寓意风生水起。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "s1",
        "title": "顺德鱼生的“前世今生”，原来有那么多故事！",
        "author": "顺德Plus",
        "url": "https://app.shundeplus.com/index.php/m/a/174726.html",
        "locator": "鱼生历史与“捞起”习俗段"
      },
      {
        "id": "s2",
        "title": "鱼生",
        "author": "佛山市顺德区均安镇人民政府",
        "url": "https://www.shunde.gov.cn/sdqjaz/zjja/ddms/content/post_2429833.html",
        "locator": "均安鱼生的选料、放血与佐料"
      }
    ],
    "createdAt": "2026-10-30T18:00:00+08:00",
    "updatedAt": "2026-10-30T15:12:31+08:00",
    "updatedBy": "user:admin",
    "revision": 19,
    "body": "顺德鱼生是顺德传统名菜，古称“鱼脍”，属古南越人生食习俗的遗存。清初屈大均《广东新语》记粤人嗜鱼生，称其“红肌白理，轻可吹起，薄如蝉翼”。[^s1]\n\n## 做法\n\n一般选鲩鱼，先在清水中养数日“瘦身”，宰杀时于颌下与尾部各割一刀放血，起肉后片成薄片，铺于碟上。食时与花生油、盐、白糖、蒜片、葱丝、炒花生仁、芝麻、柠檬叶丝等佐料拌匀；粤语“捞起”既指拌匀，也含“捞得风生水起”之意，席间常说“鱼生捞起，风生水起”。[^s1][^s2]\n\n[^s1]: 顺德Plus《顺德鱼生的“前世今生”，原来有那么多故事！》。\n[^s2]: 佛山市顺德区均安镇人民政府《鱼生》。",
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    "conceptKind": "dish"
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