What is the difference in mutton quality in different regions of Xinjiang?

The meat quality of sheep from Wuchang area to Shihezi side is average (except Rem and Jimsar).

The overall advantages of southern Xinjiang are obvious, especially in desert areas such as Kashgar, Keping and Yuli. There is no doubt that the meat is delicious, and the hot sheep in Turpan and Toksun are also delicious beyond my expectation.

Let's talk about northern Xinjiang. The sheep in Altay (the famous big-tailed sheep) and Tacheng (Tori) are better than those in Bozhou and Yili. The latter is rich in water plants and produces cattle and horses, but mutton is really not outstanding.

In addition to these areas, there are Tibetan sheep in Golmud and Delingha, Qinghai, Tan sheep in Jinchang, Jiayuguan and Yanchi, Ningxia, Su Nite sheep in Zuo Qi, Alashan, Inner Mongolia, and sheep in Xilingol, and there is no mutton in the south.

Although everyone thinks the mutton in my hometown is delicious, the mutton is produced in saline-alkali land.