Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Kuai (dish) wrote in the "Fengsu Tongyi", a manuscript that described the odd and exotic practices of various cultures and peoples, that "in Zhu and E, raw fish is not consumed", alluding to the perceived oddity of not eating fish raw. It is also during this period that the renowned dish "jinji yukuai" (金齏玉膾) along its accompanying "baheji" sauce (八和齏) was created. Although the dish was not widely consumed in later Chinese dynasties, it enjoyed a very high status in Chinese cuisine. Chinese physicians of the time sometimes recommended against it due to the very real possibility of serious illness due to