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,
Chahan (dish) pan, and using warm rice also prevents pan sticking. The use of dried cooked rice, which can be accomplished by refrigerating it, is also conducive toward enhancing the cooking process. "Kimchi chahan" is prepared with kimchi as a primary ingredient, and can be prepared as a mild or spicy dish. Some restaurants in other countries purvey "chahan" as part of their fare, such as in the Philippines and United States. Chahan (dish) "Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same