Xinjiang cuisine really excels at the preparation of mutton. One yuan for a Mutton Kebab is a popular deal at these restaurants. Kebabs are crispy outside and tender inside, slightly salty and hot. They are not greasy and have no unpleasant smell. To accompany your kebab, try a special flatbread with a golden yellow crispy crust called Nang, which is the staple food for the Uygur. Xinjiang Salad made of fresh tomato, onion, green pepper and coriander is also delicious, especially in this sweltering weather.

"Shouzhuafan," which ans "rice eaten with hands" in English, is another dish that must be sampled. The main ingredients are rice cooked in mutton broth with spring onions, carrots and a piece of mutton placed on top of the rice. The dish irich enough to give it an undeniably delicious flavor despite leaving you with a greasy hand. Roast lamb, considered to be the "king" of Xinjiang cuisine, is usually the most expensive course on the menu. A two-year-olsheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper. The sheep is put into a stove to roast for about an hour until it turns golden brown.