The meat is tender, delicious, low in cholesterol, high in calcium, iron, phosphorus and other trace elements, low in fiber, low in fat, tender in meat, good in taste and easy to be absorbed by the human body. It is a treasure in mutton. Kashgar sheep Some people say that after eating Kashgar sheep, they found that their mutton for so many years was eaten for nothing. Kashi sheep is a specialty of Kashgar, Xinjiang, which has the characteristics of no smell, mellow oil and rich flavor. There are many ways for Kashi sheep, such as roasting whole sheep, grabbing mutton by hand and grabbing rice with mutton. However, the most attractive thing is the authentic Kashgar kebab, which is brown and shiny, crispy outside and tender inside, and has a unique flavor. Rem sheep For Xinjiang people, mutton is definitely a must-have dish for entertaining VIPs. Rem mutton tastes sweet and has high quality. It is the top grade of mutton and enjoys the reputation of being a noble among sheep. The unique geographical environment and long breeding history make Rem mutton unique, tasteless and tender. Yuli Luobu sheep "world mutton Yulixiang" has long existed in Xinjiang, and the mutton in Yuli County is represented by Luobu sheep. The natural environment of Tarim River Basin in Xinjiang is unique, and a large number of wild Chinese herbal medicines such as apocynum venetum, hay and cistanche deserticola are growing. Rob sheep eat these Chinese herbal medicines all the year round and drink Tianshan snowmelt water, which has more lean meat and less fat, fresh and tender meat and excellent taste. Black-headed sheep in Bayinbuluke grassland, Xinjiang, also known as Chateng big-tailed sheep and Bayinbuluke big-tailed sheep, belong to Mongolian sheep line and mainly grow in Bayinbuluke grassland, the largest subalpine grassland in China. It is also called "Four Treasures of Grassland" with Yanqima, China Merino Sheep and Tianshan Mountain, and enjoys the reputation of "Living Fossil" in alpine grassland. Yiwu Yanchi Sheep Yiwu Yanchi Sheep grew up in the East Tianshan Plateau at an altitude of more than 2,000 meters, eating natural herbage on the plateau, including Chinese herbal medicines such as Saussurea involucrata and Codonopsis pilosula, and drinking snow water melted by Kalik Glacier. The unique natural environment makes the mutton in Yanchi, Yiwu tender, tasteless, fragrant and not greasy. As early as the sixties and seventies, Yanchi mutton began to be popularized to Beijing to receive foreign Muslim guests. People who have eaten Yanchi mutton call it the best mutton.