Cocoto Sea is not a lake. It has become the second cold pole in China and is also recognized as a natural exhibition hall of rare metals in the world. Since the founding of People's Republic of China (PRC), it has been listed as a highly confidential area of the country. It is rich in rare metal ores and has made great contributions to the development of the motherland.

Nearby food introduction: roast whole sheep, roast nang, Xinjiang saute spicy chicken, Hu spicy mutton hoof and kebabs.

1. Roast whole sheep: Roast whole sheep with a long history is a famous dish in Xinjiang cuisine, and its flavor can be compared with Beijing roast duck. Roast whole sheep is one of the most precious Xinjiang dishes, generally used to entertain distinguished guests, and it is an indispensable dish in senior banquets. Roasted whole sheep is bright in color, crispy and tender, fragrant and delicious.

2. Grilling: It has a long history in Xinjiang. In ancient times, it was called "Hu cake" and "falling cake", which was a kind of baked round cake. The raw materials used are very rich. In addition to flour, sesame, onion, eggs, clear oil, ghee, milk, sugar and salt are all indispensable raw materials, which are crispy, delicious and nutritious. In Xinjiang, this is a home-cooked dish for Uighurs.

3. Xinjiang saute spicy chicken: it is a new variety of halal snacks, and everyone gets together to eat. It got its name because it filled a big plate with chicken pieces. It has been popular in Xinjiang for nearly 10 years, but Xinjiang saute spicy chicken has basically formed a series of varieties. Every visitor to Xinjiang can enjoy Xinjiang saute spicy chicken. This product is available in red, white, green and sauce red, which makes people feel refreshed and pleasing to the eye. It tastes slightly sweet and spicy, and the meat is soft and refreshing. It is especially suitable for 2-5 people to have dinner, and it is a kind of flavor food for friends.

4. Hula sheep's hoof: Cooking delicious sheep's hoof and sheep's head is a traditional custom of Xinjiang Uygur and other ethnic groups. Hula sheep's hoof is named after its spicy taste. As a kind of snack food in Xinjiang, Hu La Yang Ti has stalls for sale in farmers' markets, night markets and streets and lanes in various towns in Xinjiang. When tasting, you usually eat with your hands, especially in summer and autumn. This is the best way to invite friends to get together.

5. Kebab: It is the most famous ethnic snack in Xinjiang. The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous and the fuel is anthracite. An iron drill for kebabs, 30 cm long, with a wooden handle at one end.