渔文化漫谈(味之特)

Discussion on the fishery culture(distinctive taste)

渔产品因其体内含有呈味氨基酸和氧化三甲胺、嘌呤等物质,使其具有特殊的鲜味而成为人们餐桌上的美食。鲜美的滋味不仅仅是停留在舌尖,更弥留在心头,其背后承载的也有相关的风俗文化和民风名俗。

The fishery products have distinctive taste because of containing amino acids, trimethylamine oxide and purine, making it delicious food. The delicious taste not only lingers at the tip of your tongue, but also in your deep heart. It embodies relevant customs and cultures behind it.