In China
In making Chuanr, what meats are traditionally used?
Kebab
Chuanr (), often referred to as "chua'r" in Pekingese and throughout the North, or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghurs in the Western province of Xinjiang and a popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food. Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil. During Chinese New Year, it is common to find fruit kebabs candied and covered with a hard candy sugar coating. At the famous Wángfǔjǐng in Beijing, it is very common to find many kinds of fruit kebabs of everything from bananas, strawberries, and seasonal Chinese fruits, as well as scorpions, squids, and various Japanese-flavored kebabs all year long.