qiemo county's delicacies include roast whole sheep, rack meat, red willow barbecue, lamb belly barbecue, rice intestines, kumaiqi, roasted buns and so on.

1. Roast whole sheep: The whole sheep is brushed with salt water, turmeric, cumin powder, pepper, etc. and baked for 1 hours, with Huang Liang color, crispy skin and tender meat.

2. Shelf meat: The skin and internal organs of the year's Jie sheep were removed, divided into several pieces, and baked with seasonings such as eggs, onions, peppers, etc. It was fresh and delicious, and the gravy was splashed everywhere.

3. Barbecue with red willows: Cut the mutton into pieces with even size, string them on the strips of red willows, add salt, cumin powder and Chili noodles and bake them. The fat is crispy and the lean meat is full of teeth.

4. Roast lamb belly: It is called Kuilei Mukawafu in Uygur language. It is made by mixing chopped mutton with seasoning, stuffing it into sheep belly, binding the mouth with sheep intestines, and burying it in fire ashes for 3-4 hours.

5. Rice sausage: Cut sheep liver, heart and intestine oil into small grains, add pepper, cumin powder, salt and rice, mix well, make stuffing, fill it in the cleaned sheep sausage, and make rice sausage, which is cooked. It is soft, waxy, fresh, delicious and unique in taste.

6. Kumagai: commonly known as desert scone, it is made by putting chopped mutton and Piazi on a dead flour cake, covering and pressing another dead flour cake, and baking it in the hot ash of burned Populus euphratica or red willow branches.

7. Baked steamed stuffed bun: the skin is made of dead noodles, and the stuffing is made of diced mutton, oil ding with sheep tail, onion, cumin powder, refined salt and pepper, etc., and a little water is added to mix well. Sticking raw steamed buns in a pit can be cooked in more than ten minutes, with Huang Liang skin color, crispy skin, tender meat and delicious flavor.