Hami has roast whole sheep, mutton skewers, stewed mutton cakes, cantaloupe and earthen hot pot.

1. Roast whole sheep: Select goats, mix egg yolk, salt water, turmeric, cumin powder, pepper and flour into paste juice, smear it on the whole sheep, put it upside down, put it in into the pit, seal and stew for about 1 hour, and take it out for eating. Roasted mutton, crispy outside and tender inside, is amazing.

2. Barbecue mutton kebabs: First, cut the mutton into 3-square-centimeter slices, put iron brazing in turn, and put them on the barbecue trough. While roasting with coal fire, sprinkle with seasonings such as refined salt, Chili powder and cumin powder, turn over for about 3-5 minutes, and serve after a few minutes. There are many in the street.

3. Mutton stew cake: First, chop a proper amount of meat and bones into small pieces, stew them well, and roll them into cakes while stewing the meat. Each cake is as big as a pot, and each one is rolled as thin as paper. Rub one piece with clear oil and pile it up. When the meat is cooked, spread the cake on the meat, cover the pot tightly, and then steam it over medium heat. The cake is soft but not sticky, oily but not greasy, thin but not broken.

4. Hami melon: The skin of Hami melon is gray-green, and the fruit stalk is covered with thick mesh. The melon pulp is crystal clear as jade, sweet and full, mellow and refreshing.

5. Earth hot pot: Balikun's traditional copper special hot pot, which is filled with sand, meatballs, vermicelli, tofu and green leaves, and then the beef and sheep bone soup is put into a casserole, which can be heated by burning coal or firewood. When the broth is boiled, you can eat it.