The quality of mutton is also closely related to the factors of region, environment and climate. It must be said that the natural environment in Xinjiang is indeed one of the reasons for the good meat quality of mutton, which is also the reason for the specific geographical environment and living habits. Xinjiang has extensive prairie pastures, fresh air, no pollution, and saline-alkali land. There are countless kinds of Chinese herbal medicines on the prairie. Sheep eat these and grow up every day, and drink alkaline water. Even human beings should maintain an alkaline constitution, so they will be healthy and not easily get sick, and so will sheep. In the words of Xinjiang people, mutton is delicious when sheep are in a good mood, haha, think about whether the mutton is delicious?

People in Xinjiang are also different in the way of mutton stew. When cooking mutton stew in Xinjiang, it is usually stewed with white water, with a few slices of ginger at most. This is generally the practice of the Han nationality. If it is a minority, nothing is added, that is, it is stewed with clear water. When eating it, sprinkle some salt and eat it with leather teeth. This is what we call hand-grabbed meat. Anyone who has been to Xinjiang has heard such a cry: "Come, come, come, unmarried sheep wazi meat, fragrant and spicy, Alibaba's barbecue …". This is the barbecue of the Uighurs. They only use live sheep and don't eat them no matter how they die. Barbecue, in particular, requires more stringent requirements. The size and age of sheep, the size and skewing method of barbecue are all particularly particular, and the temperature is also particularly important. The selection of sheep also pays attention to the season, because mutton is the main meat of their nation. The habits and practices of eating and cooking mutton handed down for many years have accumulated rich experience in selecting and cooking mutton. For example, the Uighurs do not wash mutton, so long as it is slaughtered and not dirty, it is hardly washed. They think mutton is taboo to see water. I'm afraid the original flavor of mutton will be washed away. So they made their barbecue and mutton, delicious! ! It is difficult for others to make the same taste. It is said that someone has done such an experiment. The same sheep is cooked in half at the home of ethnic brothers and half at home, using the same method. However, you can't make the flavor of mutton from ethnic brothers. What does this mean?

In fact, no matter which ethnic group in Xinjiang, the mutton made is delicious as mutton made in other places. This is also a fact, which shows that the quality of mutton in Xinjiang is good. The biggest feature of mutton cooking in Xinjiang is that it doesn't add any spices, and it doesn't like more cooking techniques. It likes authentic cooking. Many people say that Xinjiang barbecue is delicious because there is a special product cumin in Xinjiang, and its quality is first-class in China, and its spicy face is also special. In fact, these only show that Xinjiang cumin and spicy face are really good. However, in many areas of southern Xinjiang, the barbecue is fragrant and delicious without adding cumin and spicy face, and directly sprinkled with salt.

The cooking methods in Xinjiang are simple and rough, especially for mutton, which doesn't like overcooking, which better fits the personality of Xinjiang people. However, in simple and rough, the original flavor of the ingredients is more preserved. If mutton is not cooked anywhere else, it is bought back with a bunch of spices, which needs to be washed, soaked for several hours and blanched. Although it is very fine, it loses the original flavor of the ingredients.