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
Culture of Kazakhstan of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as "betinjantabs", proving very popular with younger generations. "Besbarmak", a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "shorpa", and is traditionally served in Kazakh bowls called "kese". Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, such as heart,