Visit: Zhuizhe. Com (shopping tips for elegant little women)

Roast whole sheep is a famous dish in Xinjiang, and its taste can be compared with Beijing roast duck. In Uyghur, it is called "Andhadhun Kawaf". Nowadays, roast whole sheep has become an important dish at grand banquets held in various parts of the autonomous region, which is favored by Chinese and foreign guests. Roasting the whole sheep is to choose the Jie sheep or fat lamb under one year old as the main raw material. After slaughter, remove hooves and internal organs, mix with white flour, salt water, eggs, turmeric, pepper and cumin powder to make a paste, spread it evenly all over the sheep, then put it through with a wooden stick with nails, put it in a special pit, cover the pit tightly, keep turning and observing, and stew for about 1 hour. Now some big hotels use electric ovens to roast whole sheep instead of pits, which can roast 2 ~ 3 sheep at the same time, and the effect is better. When roasting whole sheep in a hotel, put it on the dining car, tie a red knot on your head, and have celery or parsley in your mouth, just like a live sheep lying there eating grass. The yellow and oily luster, the temptation of fragrant smell and the touching artistic modeling will make people suddenly hang down their eyes. ...