A single paper-thin slice of fish involves intricate rituals: which condiments to add, what side dishes to pair, and even which wine to accompany. Shunde Yusheng, acclaimed as the "living fossil of Chinese cuisine," chronicles the evolution of culinary customs across millennia. Once traditionally savored only on the Winter Solstice, it now graces tables year-round—with each season bringing its own distinct flavor profile.

一片薄薄的鱼生，加什么味料、下什么配料、喝什么酒……都很有说法！顺德鱼生又被称为“中华美食活化石”，记载着千年间大众食俗的变化。从前，顺德人习惯在冬至吃鱼生。现在春夏秋冬都能吃，每个季节都有各自的滋味。

翻译：林兴（实习）

审校：罗洁

终审：王予湉