You may have heard of roasted whole sheep in Xinjiang, but today I will introduce you to a rare food-roasted whole cattle. Imagine what it feels like to roast a cow.

In Yuli County, Xinjiang, I was lucky enough to meet the scene of roasting whole cattle. Because cows are relatively large animals, the price is much more expensive than sheep, so it is said that not many guests or festivals come, and not many people can cook and roast whole cows.

Roasting whole cattle is a physical activity, and technology is also very important. The barbecue chef must first choose a healthy and fat cow, slaughter the cow according to Islamic customs, remove the cowhide, take out the internal organs of the cow, and clean the slaughtered cow. This is the completion of the first step. Only the first step can make the masters sweat. After all, this is a cow, and many people need to cooperate to complete the first process.

Fix the cow's body with a special iron frame, then put the seasoning prepared by the masters into the cow's body in advance, and spread the paste with seasoning evenly on the cow's body. Several strong young people lifted the iron frame and sent it to a big pit dedicated to roasting whole cattle.

The pit specially made for roasting whole cattle is like an iron can, made of bricks. It is four meters long, about two meters wide and two meters deep. Put the cow in the pit. There is a pile of hot coals at the bottom of the pit. After a few hours of charcoal barbecue, the color of the roasted whole cow slowly turns golden yellow, which means a bumper harvest, that is, the roasted whole cow is cooked.

When the whole roast cow is cooked, several strong young people will carry it out of the pit and put it on a big table. After cleaning up the ashes, they can cut pieces of meat for the guests.

Roasted beef is delicious, dipped in special spices, sitting in Populus euphratica forest in Yuli County, and tasting roasted beef in Xinjiang in the most traditional way, there is a feeling of returning to nature!