Question: In making Chuanr, what meats are traditionally used?
About the article "Kebab", section "In China".

Candidate passages:
Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat.
It is sometimes also cooked by deep frying in oil (popular in Beijing).
It can be classified as a type of kebab.
Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串, lamb meat chuan), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used.
Especially in touristy areas, chuanr can be found made with various insects and bugs, birds, and other exotic animals.
In general, chuanr may be spiced according to preference, but generally cumin seed, dried pepper flakes, salt, and sesame or sesame oil are sprinkled or brushed onto it.
Another popular incarnation is mantou or steamed bun chuanr; it is commonly brushed with a sweet bean sauce (甜面酱, not to be confused with sweet red bean paste), and its taste serves as a foil to the often spicy meat chuanr.
In Tianjin, chuanr is often served with small round breads (馅饼, xiànr bǐng), also grilled with the same spices.
Xiànr bǐng technically means "pie" or "filled bread" -- after cooking bread and meat, the bread is split open and chuanr meat is put inside, then eaten together. 
East Asia.
Chuanr are small pieces of meat on skewers roasted over charcoal or, sometimes, electric heat.
Chuanr originated in the Xinjiang province of China and in recent years has spread throughout the rest of the country, most notably northern China as a popular street food.
Chuanr was traditionally made from lamb (yáng ròu chuàn, 羊肉串), which is still the most common, but now, chicken, pork, beef, and various types of seafood can also be used.
In tourism heavy areas, chuanr can also be made with various insects, bugs, birds, and other exotic animals. 
Chuanr, sometimes referred to as "chuan", (Chinese: 串儿, pinyin: chuànr; ""kebab""; كاۋاپ "kawap" in Uyghur) are small pieces of meat roasted on skewers.
Chuanr originated in the Xinjiang province of China and in recent years has spread throughout the rest of the country, most notably in Beijing, Tianjin, and Jilin where it is a popular street food.
It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims. 
Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin.
Steamed buns made with raised flour are seen throughout China and are what is usually referred to as "baozi".
Steamed xiaolongbao made with partially raised flour are more commonly seen in the south.
This means that their skin is tender, smoother, and somewhat translucent, rather than being white and fluffy.
"Xiaolongbao" are traditionally filled with pork, one popular and common variant is pork with minced crab meat and roe.
More modern innovations include other meats, seafood and vegetarian fillings, as well as other possibilities.
The characteristic soup-filled kind are created by wrapping solid meat aspic inside the skin alongside the meat filling.
Heat from steaming then melts the gelatin-gelled aspic into soup.
In modern times, refrigeration has made the process of making "xiaolongbao" during hot weather easier, since making gelled aspic is much more difficult at room temperature. 
Due to the large Muslim population in western China, many Chinese restaurants cater to, or are run by, Muslims.
Northern Chinese Islamic cuisine originated in China proper.
It is heavily influenced by Beijing cuisine, with nearly all cooking methods identical, and differs only in material due to religious restrictions.
As a result, northern Islamic cuisine is often included in home Beijing cuisine, however seldom in east coast restaurants.
During the Yuan dynasty, Halal methods of slaughtering animals and preparing food was banned and forbidden by the Mongol Emperors, starting with Genghis Khan who banned Muslims and Jews from slaughtering their animals their own way, and making them follow the Mongol method.
Among all the alien peoples only the Hui-hui say “we do not eat Mongol food”.
[Cinggis Qa’an replied: “By the aid of heaven we have pacified you; you are our slaves.
Yet you do not eat our food or drink.
How can this be right?” He thereupon made them eat.
“If you slaughter sheep, you will be considered guilty of a crime.” He issued a regulation to that effect ... 1279/1280 under Qubilai all the Muslims say: “if someone else slaughters animal we do not eat”.
Because the poor people are upset by this, from now on, Musuluman Huihui and Zhuhu [Jewish Huihui, no matter who kills animal will eat and must cease slaughtering sheep themselves, and cease the rite of circumcision.
Traditionally, there is a distinction between northern and southern Chinese Islamic cuisine despite both utilizing mutton and lamb.
Northern Chinese Islamic cuisine relies heavily on beef, but rarely ducks, geese, shrimp or seafood, while southern Islamic cuisine is the reverse.
The reason for this difference is due to availability of the ingredients.
Oxen have been long used for farming and Chinese governments have frequently strictly prohibited the slaughter of oxen for food.
However, due to the geographic proximity of the northern part of China to minority-dominated regions that were not subjected to such restrictions, beef could be easily purchased and transported to northern China.
At the same time, ducks, geese, and shrimp are rare in comparison to southern China due to the arid climate of northern China.
A Chinese Islamic restaurant (清真菜館 mandarin: qīngzhēn càiguǎn) can be similar to a Mandarin restaurant with the exception that there is no pork on the menu and is primarily noodle/soup based.
In most major eastern cities in China, there are very limited Islamic/Halal restaurants, which are typically run by migrants from Western China (e.g., Uyghurs), they primarily offer inexpensive noodle soups only.
These restaurants are typically decorated with Islamic motifs such as pictures of Islamic rugs and Arabic writing.
Another difference is that lamb and mutton dishes are more commonly available than in other Chinese restaurants, due to the greater prevalence of these meats in the cuisine of western Chinese regions.
(Refer to image 1.
)Many cafeterias (canteens) at Chinese universities have separate sections or dining areas for Muslim students (Hui or western Chinese minorities), typically labeled "qingzhen."
Student ID cards sometimes indicate whether a student is Muslim, and will allow access to these dining areas, or will allow access on special occasions such as the Eid feast following Ramadan.
Several Hui restaurants serving Chinese Islamic cuisine exist in Los Angeles.
San Francisco, despite its huge number of Chinese restaurants, appears to have only one whose cuisine would qualify as Halal.
Many Halal Chinese restaurants exist in New York City, owned by Hui Muslims.
However, they do not serve specialized Hui dishes, only Halal versions of ordinary Chinese food.
There are also some Halal Chinese food stalls and street vendors in Flushing, Queens that specialize in items such as bing, lamb chuanr, soft tofu, and side dishes typical of Halal eateries in China.
In Central Asia, Dungan people, descendants of Hui who fled to Central Asia, operate restaurants serving Chinese Islamic cuisine.
They cater to Chinese businessmen.
Chopsticks are used by Dungans.
The cuisine of the Dungan resembles northwestern Chinese cuisine.
Most Chinese regard Hui Halal food as cleaner than food made by non Muslims so their restaurants are popular in China.
The Thai Department of Export Promotion claims that "China's halal food producers are small-scale entrepreneurs whose products have little value added and lack branding and technology to push their goods to international standards" to encourage Thai private sector Halal producers to market their products in China