Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
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,