Kuai (Dish)
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kuai is an Chinese dish consisting of finely cut strips of raw fish or meat, which is popular and commonly eaten in the early history and dynastic times of China. According to the Book of Rites compiled between 202 BCE 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" or as…mehr

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kuai is an Chinese dish consisting of finely cut strips of raw fish or meat, which is popular and commonly eaten in the early history and dynastic times of China. According to the Book of Rites compiled between 202 BCE 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" or as "yusheng" . Commonly used fish in ancient times include carp and mandarin fish , salm so used modern times.Sauces were an essential part of kuai dishes, with green onions used for preparation of sauces in spring and mustard seed used for sauces in autumnal texts, kuai served without sauces was deemed inedible and should be avoided.