Kuai (dish) flukes and other parasitic organisms, however 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. Consumption of "kuai" in China declined sharply by the time of the Qing dynasty. Since that time, most Chinese food has been cooked, though a Chaozhou (Teochew) dish called "yusheng" uses raw fish as its primary ingredient. Kuai (dish) Kuai was a Chinese dish consisting of finely cut strips of raw fish or meat,
Jeongol Jeongol Jeongol is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called "jjigae", with the main difference being that "jjigae" are generally made with only a single main ingredient, and named after that ingredient (such as "kimchi jjigae" or "sundubu jjigae"), while "jeongol" usually contain a variety of main ingredients. An additional difference is that "jeongol" (like "gujeolpan") was originally a dish for upper-class Koreans and members of the royal court, while "jjigae" was a simpler dish for