唐人食鱼,多采用“鲙”法。鲙,亦作脍,是指把物料细切成丝的一种饮食加工法。《释名》卷四《释饮食》说:“脍,细切。细切猪羊马肉,使如脍也。”在唐朝,鲙法主要用于加工鱼类食品,所以,鱼鲙就成了鲙类加工的主要产物。唐人格外注重作鲙的加工技艺,从物料的甄选、刀工的运用以及技法的处理上, Chinese people eat fish, use more “law” method.鲙, also known as 脍, refers to the material cut into filaments of a diet approach. “Release Name” Volume IV, “Interpretation of Diet”, said: “脍, fine cut finely cut pigs and mutton horse meat, so that as 脍 also.” In the Tang Dynasty, 鲙 law mainly for the processing of fish food, so fish鲙 became the main product of 鲙 class processing. Tang extraordinarily pay attention to the processing technology for the work, from the selection of materials, the use of knives and techniques of handling,