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
Siskonmakkara Siskonmakkara Siskonmakkara is a mild, Finnish fresh sausage made of pork, cooked before serving. The meat is soft and smooth-textured and usually squeezed from its casing when cooking. The most common dish using this sausage is siskonmakkara soup ("siskonmakkarakeitto") in which they are cooked in, and simultaneously flavours, the soup stock. The sausage can also be used for a stroganoff or macaroni casserole in place of mince meat. It does not keep well and should be used on the day it is bought. The word "siskonmakkara" is a partial loan translation from the Swedish compound word "siskonkorv" ("korv" meaning “sausage”)