古代鲤鱼养殖与利用小史

A Brief History of Ancient Crap Culture and Utilization

鲤鱼是我国养殖历史最悠久的淡水鱼,殷商时开始池塘养鲤,至唐一直是池塘养殖的主角,唐之后地位被四大家鱼所取代,养殖前景不如从前,多与其他鱼种混养。几千年来,随着食材与烹饪技术的多样,由鲤鱼制成的美味佳肴应运而生,食用价值为鲤鱼的首要价值;其次是药用价值,鲤鱼蛋白质含量高,并含有多种人体必需元素,兼有滋补与治病的功效。而观赏价值一直不被人们所重视,至明清时期鲤鱼的鉴赏才臻于成熟。

Carp is the oldest freshwater in China. It was cultivated in ponds during the Shang Dynasty. It has always been protagonist of pond culture. After the Tang Dynasty, it was replaced by four major fishes.T he breeding prospects are not as good as before and mixed Culture of Carp and Other Fish Species. Since thousands of years ago, with the diversity of ingredients and cooking techniques, delicious food made from squid came into being. The edible value is the primary value of squid. Secondly, it is of medicinal value, the protein content of squid is high, and it contains many kinds of human essentials. The elements have both nourishing and healing effects. The value of viewing has not been valued by people. Until the Ming and Qing Dynasties, the appreciation of squid was mature.