What are the characteristics of roasted whole sheep in Xinjiang?

The most obvious feature of roasted whole sheep in Xinjiang is its golden and shiny appearance and brown and crisp skin, which is the peak of roasted whole sheep in China. It's soft and delicious, and the meat is chewed in your mouth for a while. The moment of swallowing is the most beautiful moment in life.

Before roasting, mutton needs to be soaked in spices for 20 minutes to taste, and then paste the spices all over the body and put a golden coat on the sheep. After stewing in the hot pit for an hour and a half, the roast whole sheep dressed in "golden armor" was officially released.

Roasting whole sheep is the most honorable way to eat mutton. In ancient times, roasted whole sheep used to be enjoyed only by dignitaries, but not by ordinary herders.

In addition, roast whole sheep not only serves as food, but also plays a role in etiquette. It is said that when Temujin and Kublai Khan ascended the throne, Ceng Dian tasted this high-standard, noble and sacred dish. Nowadays, roast whole sheep has become a common food on people's daily tables and holiday banquets.

Thanks to the traditional cookware "Naokeng" used by every household in Xinjiang, Xinjiang roasted whole sheep has gained a unique development space here.