 Xinjiang
roast mutton is as famous as roast duck is in Beijing and crispy suckling
pig is in Guangzhou. A two-year-old sheep 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.
Xinjiang kebabs are a snack which is popular nationwide in China,
Kebabs can be found in the streets and bazaars throughout Xinjiang.
Chunks of mutton are strung on a skewer and roasted over charcoal.
The kebabs are turned continually, and when they are almost done,
salt, pepper and other seasonings are sprinkled on them. Kebabs
are crispy outside and tender inside, slightly salty and hot. They
are not greasy and have no unpleasant smell.
Meat is also roasted in an oven pit 120-150 degrees Centigrade.
Cubes of mutton coated with a mixture of eggs, ginger, pepper, salt
and flour are placed in the pit, and the firewood is removed. The
mutton is left for 30 minutes. |
