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,
Ingredient-flavor network Ingredient-flavor network Ingredient-flavor networks are networks describing the sharing of flavor compounds of culinary ingredients. In the bipartite form, an ingredient-flavor network consist of two different types of nodes: the ingredients used in the recipes and the flavor compounds that contributes to the flavor of each ingredients. The links connecting different types of nodes are undirected, represent certain compound occur in each ingredients. The ingredient-flavor network can also be projected in the ingredient or compound space where nodes are ingredients or compounds, links represents the sharing of the same compounds to different ingredients or the coexistence in the same ingredient