Kuai (dish)
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| Kuai (dish) | |||||||||||
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| Traditional Chinese: | 膾 | ||||||||||
| Simplified Chinese: | 脍 | ||||||||||
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Kuai is a Chinese dish consisting of finely sliced raw fish or meat.
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[edit] History
Raw fish dishes are first documented in China in the Zhou Dynasty, and are mentioned in the Shi Jing,[1] Classic of Rites, Analects of Confucius,[2] and Mencius.[3]
Although the dish was not widely consumed during dynastic China, it enjoyed a very high status in Chinese cuisine.[4] 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. It was believed that the application of strongly flavored spices such as mustard or Sichuan pepper could render the dish safe to consume.[4]
Consumption of kuai in China declined sharply by the time of the Qing Dynasty.[4] Since that time, most Chinese food has been cooked, though a Chaozhou dish called yusheng uses raw fish as its primary ingredient.[4]
[edit] References
- ^ "詩經/六月 - 维基文库，自由的图书馆" (in (Chinese)). Zh.wikisource.org. http://zh.wikisource.org/wiki/%E8%A9%A9%E7%B6%93/%E5%85%AD%E6%9C%88. Retrieved on 2009-05-11.
- ^ "The Analects of Confucius - Lun Yu X. 8. (248)". Afpc.asso.fr. http://www.afpc.asso.fr/wengu/wg/wengu.php?no=248&l=Lunyu. Retrieved on 2009-05-11.
- ^ "孟子/盡心下 - 維基文庫，自由的圖書館" (in (Chinese)). Zh.wikisource.org. 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. Retrieved on 2009-05-11.
- ^ a b c d "中國古代的生食肉類餚饌──膾生 Kuai and Sheng ─ the Raw Fish and Meat Dishes in Chinese History". Saturn.ihp.sinica.edu.tw. http://saturn.ihp.sinica.edu.tw/~bihp/71/71.2/meat.html. Retrieved on 2009-05-11.
[edit] See also
[edit] External links
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