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
Kuai (dish) Kuai (dish) Kuai was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the "Book of Rites" compiled between 202 BC and 220 AD, "kuai" consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp (鯉)