Chinese Materia Dietetica, Ming: Raw fish

Illustration of ' fish kuai' from Shiwu bencao (Materia dietetica), a dietetic herbal in four volumes dating from the Ming period (1368-1644). The identity of the author and artists is unknown. It contains entries on over 300 medicinal substances and is illustrated by almost 500 paintings in colour. This illustration shows the method of cutting fish for fish kuai ([raw] shredded fish). To prepare fish kuai, the fish is cut into fine slivers. This is known nowadays as sheng yupian (raw fish slices, sashimi). The illustration shows a man slicing fish. The text states: Fish kuai is any kind of fish cut into slivers. Fish kuai is sweet in sapor, warming and tonifying. It can eliminate cold Qi and damp joint pain from the body, and relieve Qi (breath) stagnation in the throat, acid liquid below the heart, abdominal lumps (xuanpi) , hernias etc. Crucian carp (jiyu) kuai is used to treat intestinal lumps, erysipelas (dandu), wind dizziness, etc. Kuai made with common carp (liyu) is used to treat cold Qi consolidations in the heart and abdomen. Fish kuai must be eaten together with garlic and onion. When mushrooms and vegetables are added, it is called gold and jade kuai (jingao yukuai). This has the medicinal properties of stimulating the appetite and the functions of the large intestine. Fish kuai has disinfectant proerties; when eating it, one should therefore use the head of the fish to make soup.

Fish kuai (sashimi)