File:Chinese Materia Dietetica, Ming; Raw fish Wellcome L0039383.jpg

Illustration of ' fishkuai' fromShiwubencao(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 fishkuai([raw] shredded fish). To prepare fishkuai, the fish is cut into fine slivers. This is known nowadays assheng yupian(raw fish slices, sashimi). The illustration shows a man slicing fish.The text states: Fishkuaiis any kind of fish cut into slivers. Fishkuaiis 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)kuaiis used to treat intestinal lumps, erysipelas (dandu), wind dizziness, etc.Kuaimade with common carp (liyu) is used to treat cold Qi consolidations in the heart and abdomen. Fishkuaimust be eaten together with garlic and onion. When mushrooms and vegetables are added, it is called gold and jadekuai(jingao yukuai). This has the medicinal properties of stimulating the appetite and the functions of the large intestine. Fishkuaihas disinfectant proerties; when eating it, one should therefore use the head of the fish to make soup.
Painting