Kuai (dish)
Kuai is a Chinese dish consisting of finely sliced raw fish or meat.
Raw fish dishes are first documented in China in the Zhou Dynasty, and are mentioned in the Shi Jing, Analects of Confucius, and Mencius. Although the dish was not widely consumed during dynastic China, it enjoyed a very high status in Chinese cuisine. > Although Chinese physicians recommended against it due to the very real possibility of serious illness due to flukes and other parasitic organisms, many prominent Chinese individuals (including Cao Zhi and Chen Deng, 陳登) maintained a strong affinity for the dish. > It was believed that the application of strongly flavored spices such as mustard or Sichuan pepper could render the dish safe to consume. >
Consumption of kuai in China declined sharply by the time of the Qing Dynasty. >
Another Chinese term, also pronounced kuài (traditional: 鱠; simplified: 鲙) refers specifically to finely sliced raw fish (but not other meats).
External links
See also
- :zh:生魚片
- Hoe (dish)
- Namasu
- Sashimi
- Ceviche
Category: Chinese cuisine Category: Fish dishes
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