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  "conceptKind": "dish",
  "createdAt": "2026-10-30T18:00:00+08:00",
  "id": "concept_shunde_yusheng",
  "lang": "zh",
  "revision": 19,
  "slug": "shunde-yusheng",
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  "sources": [
    {
      "author": "顺德Plus",
      "id": "s1",
      "locator": "鱼生历史与“捞起”习俗段",
      "title": "顺德鱼生的“前世今生”，原来有那么多故事！",
      "url": "https://app.shundeplus.com/index.php/m/a/174726.html"
    },
    {
      "author": "佛山市顺德区均安镇人民政府",
      "id": "s2",
      "locator": "均安鱼生的选料、放血与佐料",
      "title": "鱼生",
      "url": "https://www.shunde.gov.cn/sdqjaz/zjja/ddms/content/post_2429833.html"
    }
  ],
  "status": "published",
  "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。",
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  "title": "顺德鱼生",
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  "updatedAt": "2026-10-30T15:12:31+08:00",
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# 顺德鱼生

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。

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]

## 做法

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]

[^s1]: 顺德Plus《顺德鱼生的“前世今生”，原来有那么多故事！》。
[^s2]: 佛山市顺德区均安镇人民政府《鱼生》。

更新时间：2026-10-30

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## 正文反向链接

- [广府菜](/zh/concepts/guangzhou-cuisine.html)
- [顺德菜](/zh/concepts/shunde-cuisine.html)

## 来源

- 顺德鱼生的“前世今生”，原来有那么多故事！：https://app.shundeplus.com/index.php/m/a/174726.html 鱼生历史与“捞起”习俗段
- 鱼生：https://www.shunde.gov.cn/sdqjaz/zjja/ddms/content/post_2429833.html 均安鱼生的选料、放血与佐料