We will encounter this problem in general, especially mainland friends. This problem should be viewed from two points, not only because it is well done, but also because of the mutton itself. Only in this way can we look at the problem comprehensively.

First, the meat quality of mutton itself:

Good mutton will generally have a strong smell, while mutton with additives will have a lighter taste and a clearer smell. Good mutton is bright red and bad mutton is dark red. Good mutton, the thickness of the meat wall is 4 to 5 cm, and it is about 2 cm with additives. Sheep that eat lean meat have less fat. For example, the smell of roast mutton has a lot to do with sheep fat or sheep oil.

Some netizens said that Xinjiang's sheep are free-range and have good varieties, so the meat tastes delicious and delicate.

Some netizens said that the vegetation in the Gobi Desert in Xinjiang has sufficient saline-alkali content, so Xinjiang mutton is delicious.

Some netizens said that sheep are mostly in Xinjiang and goats are mostly in the mainland.

It must be said that the natural environment in Xinjiang is indeed one of the reasons for the good quality of mutton, which is also the reason for the specific geographical environment and living habits. How can there be such a vast grassland in Xinjiang in the mainland? Even in captivity, the meat quality in Xinjiang is better than that in the mainland, not to mention those who run over the mountains and raise sheep. Similarly, the quality of mutton in Inner Mongolia is also very good, and some sheep in Xinjiang will also be purchased from Inner Mongolia.

Second, the mutton practice:

Chefs in Xinjiang are hardly better than cows, so they do well. This answer is the same as I used to eat donkey meat in a small restaurant in Hebei Province. It's really fragrant, all kinds of food, or powder from Guangxi. I followed it to a small shop, which was really delicious. I think it's more because a kind of eating habit has entered thousands of families in a place, become a necessary time for every small family in a place, become a feature of this place, and further explore more practices and tastes of this kind of diet.

The mutton menu is in Xinjiang: roast mutton (only roast mutton can be subdivided into: roast whole sheep, charcoal roast leg of lamb, roast lamb chop, roast red willow, nangkeng barbecue and so on. ). Isn't it a surprise, a surprise? As a local, it is immune. ), lamb leg pilaf, mutton pilaf, stewed mutton, cumin mutton, mutton hot pot, Hu spicy mutton hoof, mutton offal soup, mutton bread in soup. In addition, there are countless dishes, stews and mutton pots about mutton.

In Xinjiang, these practices, which many mainlanders don't know, have penetrated into the homes of ordinary people and become characteristics. As for the taste, I like it. People who have eaten mainland mutton really think Xinjiang mutton is delicious, and so on. Where they don't like mutton, they don't like mutton.