唐朝人如何最大程度保留鲈鱼的鲜嫩
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唐朝时，鲈鱼脍有一种特殊的烹饪方法，称为“泼沸之法”。鱼肉要切得极为细薄，再将滚热的高汤浇在鱼脍上，鱼肉在高温的冲泡下瞬间熟透。这种方法极大程度上保留了鱼肉的鲜嫩。
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