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
Goat meat pepper soup as Calabash Nutmeg (also called Ehu or Ariwo). Other ingredients that are commonly used when access to traditional ingredients is limited are bouillon cubes, onion, salt, pepper, basil and chili pepper. Some versions also use a goat's head. Preparation involves cleaning and seasoning the meat and simmering with chopped onions, after which water is added and the dish is further cooked. The dish may be finished with seasoning such as salt, pepper and basil. Goat meat pepper soup Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigerian cuisine. Goat meat