Kuai

Kuai was a Chinese dish of finely sliced raw meat or fish, thinly cut and then cut again into strips, eaten with a seasoning sauce; it was considered inedible without one. It typically used freshwater fish such as carp or mandarin fish, dressed with scallions in spring and mustard seed in autumn, and is recorded in classical texts including the Classic of Poetry, the Classic of Rites and the Analects. The dish dates to the Zhou dynasty and was especially popular in the Qin and Han dynasties, though it had largely disappeared by the Qing dynasty; a related raw fish preparation, yusheng, survives in Chaozhou cuisine. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/