Kabbah means kebab in Arabic. There is a big gap between Kabbah in Egypt and Xinjiang kebabs that can be seen everywhere in Beijing. Kabab is very particular about materials. Generally, only the leg of lamb and lean meat on its back are used as raw materials, and the sheep tail oil that China people like to eat is not considered at all. When making kabab, first brush the selected mutton with seasoning mixed with salt, pepper, ginger, onion and olive oil, then cut it into small pieces 4-5 cm square, put it on a one-meter-long drill in turn, put it in a special oven, and take it out of the oven after the meat turns yellow. In Egypt, kebabs are roasted and then taken out of the drill and put on a plate. When it is sold, it is also sold by kilogram. In contrast, mutton kebabs in Xinjiang are too petty. Baked kabab is tender and not burnt, and its taste is excellent. It is served with Taoheina (a sauce similar to sesame paste) and a local salad made of cucumber, onion, carrot and lettuce leaves. Lanzhou Travel Agency tastes different. There are many shops specializing in kabab in Egypt, and each kabab shop has its own secret recipe in ingredients. Kabab tastes different, so tourists don't have to worry about getting tired of it.