- Kuai (dish)
"Kuai" is a Chinese dish consisting of finely sliced raw
fish ormeat .History
Raw fish dishes are first documented in China in the
Zhou Dynasty , and are mentioned in the "Shi Jing ", [http://zh.wikisource.org/wiki/%E8%A9%A9%E7%B6%93/%E5%85%AD%E6%9C%88] :prettyquote|吉甫燕喜,既多受祉。來歸自鎬,我行永久。
飲御諸友,炰鱉膾鯉。侯誰在矣?張仲孝友。"
Classic of Rites " (many references), "Analects " ofConfucius , [http://www.afpc.asso.fr/wengu/wg/wengu.php?no=248&l=Lunyu] :and "
Mencius ". [http://zh.wikisource.org/w/index.php?title=%E5%AD%9F%E5%AD%90/%E7%9B%A1%E5%BF%83%E4%B8%8B&variant=zh-hant] :Although the dish was not widely consumed during dynastic China, it enjoyed a very high status in Chinese cuisine. [http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html] 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 andChen Deng ) maintained a strong affinity for the dish. [http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html] It was believed that the application of strongly flavoredspice s such asmustard orSichuan pepper could render the dish safe to consume. [http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html]Consumption of "kuai" in China declined sharply by the time of the
Qing Dynasty . [http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html] Since that time, most Chinese food has been cooked, though aChaozhou dish called "yusheng " uses raw fish as its primary ingredient.Related terms
Another Chinese term, also pronounced "kuài" (traditional: ; simplified: ) refers specifically to finely sliced raw fish (but not other meats).
External links
* [http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html "Kuai" and "Sheng" ─ the Raw Fish and Meat Dishes in Chinese History"] , by Fan Hsiao
ee also
*
*Hoe (dish)
*Namasu
*Sashimi
*Yusheng
*Ceviche
*List of raw fish dishes
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