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,
Lyonnaise cuisine region, her self-named "guinguette" (En: open-air restaurant) specialized in "matelote d'anguilles", a dish of stewed eels in white/red-wine sauce. A century later, her granddaughters, referred to as "La Génie" (En: the Genius) and "Maréchal", became the new face of "Mère Guy", bringing back classic recipes, including their grandmother's stewed eels, the dish that "made the "Mère Guy" reputation." This reputation attracted honoured guests, including the Empress Eugénie on her annual visit to the thermal waters of neighbouring Aix-les-Bains. Around this time (1830-1850), "Mère Brigousse" ran a restaurant in the Charpennes district of Lyon. One of her most popular dishes was