But the habit of eating raw fish did not die out completely, and the Qing-dynasty travelogue Notes on Annam describes how the Cantonese ate pufferfish: "They slice it thinly; the red flesh is streaked with white. Slices so light they lift when blown; as thin as a cicada's wing, they melt in the mouth."
但吃生魚卻留有一線香煙，清代《南越筆記》寫廣東人吃河豚，「細膾之為片，紅肌白理，輕可吹起，薄如蟬翼，入口冰融」。