The rack meat is made of sheep wazi meat, washed, added with salt and monosodium glutamate, stirred evenly with homemade spice powder such as turmeric, fragrant leaves, pepper and dried pepper, and marinated with eggs, flour, onion and white sesame seeds for 30-60 minutes to taste.

Salted mutton is hung on a shelf and then roasted in a sealed pit. The meat on the shelf just out of the pit is tender and juicy, tender outside and tender inside, with the same appearance and taste. Once eaten, it's endless.