Roast Fish Remove the internal organs and cut the fish into two halves. Use several wooden skewers to penetrate the fish horizonatally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically. Roast the fish in a semi-circle over firewood. While they are roasting, sprinkle them with salty water, pepper, and other seasonings. When one side is done, turn them around to roast the other side. Then put the fish on a plate and eat them with the fingers. Flour-Filled Lungs and Rice-Filled Sausages These are traditional snacks of the Uygurs, using sheep's internal organs as raw materials. Since the materials are uncommon and the cooking is time-consuming, this dish is a rare delicacy.