Why is Xinjiang's barbecue one of the best in the country?

Four magic weapons of authentic Xinjiang barbecue, Xinjiang barbecue only needs salt, cumin and Chili noodles. But the most important thing in Xinjiang barbecue is Xinjiang mutton! Over the years, the best Xinjiang barbecue I have ever eaten is the barbecue with only salt. Fresh ingredients, proper cooking, tender and juicy, all depend on the delicious mutton itself. So the real reason for the delicious barbecue in Xinjiang lies in the local mutton in Xinjiang.

Cattle and sheep here in Xinjiang don't live on farms, but are raised on grasslands. Shepherds and herders in Xinjiang graze and herd cattle on the grassland. Cattle and sheep eat grass on the grassland instead of feed. I will run on the grassland on weekdays, and the meat is very tight. In addition, Xinjiang has good air and less pollution, and the cattle and sheep here are excellent barbecue raw materials.

Xinjiang barbecue has retained its roughness and simplicity since ancient times. Sheep raised in Xinjiang alpine grassland have tender meat, good taste and good meat quality. One-month-old mutton is the best barbecue, mostly sheep, slightly fatter than goats, and tastes like tender beef. The unique barbecue style, sprinkled with salt, cumin and Chili noodles, is unique to Xinjiang people. The smell of meat is accompanied by cumin invading the nasal cavity like a bandit.

Authentic Xinjiang mutton skewers, when choosing mutton, the sheep must be slaughtered on the same day and must be local sheep. Sheep have to walk more than ten kilometers on the grassland every day to eat, so they are also called bodybuilding sheep; The meat is fine, the fat layer is thin and evenly distributed, and it is definitely high-quality mutton. Because the meat quality is good, Xinjiang kebabs pay attention to large pieces of meat, so that as much gravy as possible can be locked in the meat to achieve the effect of tender and juicy meat.