Mutton in Xinjiang is somewhat mythical.

The meat quality of sheep from Wuchang area to Shihezi is generally average (except Mulei and Jimusar).

The overall advantages of southern Xinjiang are obvious, especially in areas close to the desert such as Kashgar, Keping, and Yuli. There is no doubt that the meat is delicious. The sheep in hot Turpan and Toksun are also delicious beyond my expectation.

Talking about northern Xinjiang, the sheep in Altay (famous big-tailed sheep) and Tacheng (Tori) areas are better than those in Bozhou and Ili areas. The latter has rich water and grass and produces cattle and horses, but the mutton is really not outstanding.

In addition to the above areas, areas with delicious mutton include Tibetan sheep from Golmud and Delingha in Qinghai, Tan sheep from Jinchang, Jiayuguan, and Yanchi in Ningxia, Xiangxi from Alxa Left Banner in Inner Mongolia, and Sunit sheep from Xilin Gol area.

There is no mutton in the South.

Although everyone thinks the mutton in their hometown is delicious, saline-alkali-produced mutton.