Kuai (dish) meat in large thin pieces in the manner of carpaccio, however the term "kuai" was used to refer to this method. "Kuai" is the preferred preparation of raw beef and lamb, or fish such as the carp, while meat from wild deer and boar were prepared as "xuan". Thinness in the slices or strips was an important factor for judging the quality of the dish. During the Zhou dynasty and the Warring States period, "kuai" made from all fauna were widely consumed. During the time of the Qin (221–206 BC) and Han (206 BC–220 AD) dynasties, "kuai" made from the
Gumbo sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide "piquancy, substance, and an additional layer of flavor" to the dish. Most varieties of gumbo are seasoned with onions, parsley, bell pepper, and celery. Tomatoes are sometimes used in seafood gumbo, but traditionally few other vegetables are included. Gumbo broth or gravy derives from three primary thickeners: okra, filé powder, and roux. Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken. Roux can be used alone or in conjunction with either of the other thickeners. Okra