Kuai (dish)

Kuai (dish)

"Kuai" is a Chinese dish consisting of finely sliced raw fish or meat.

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" of Confucius, [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 and Chen 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 flavored spices such as mustard or Sichuan 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 a Chaozhou 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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