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,
Bokkeum-bap oil will be added directly into the remains of the main dish, stir-fried and scorched. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish. "Kimchi-bokkeum-bap" (kimchi fried rice), "beoseot-bokkeum-bap" (mushroom fried rice), "saeu-bokkeum-bap" (shrimp fried rice) are some examples. When there isn't the main or special ingredient, the dish is usually called by either just "bokkeum-bap" (fried rice) or "yachae-bokkeum-bap" (vegetable fried rice). Korean Chinese fried rice, often called "junggukjip bokkeum-bap" (; "Chinese restaurant fried rice") in South Korea, is characterized by the smoky flavor from