Barbecue is one of the oldest human diets. In 1985, grilled lamb chops were discovered in the Zagunluke cemetery from the Qiemo Warring States Period to the Han Dynasty.
What's interesting is that this skewer of barbecued meat is not skewered on a metal braze like what we often eat now, but on a red willow branch. Carefully observe that the ribs on it are clear and the flesh and bones are connected.
We can imagine the cozy scene of the Qiemo ancestors at that time, accompanied by the desert wind and sand, watching the sunset over the long river, and eating a large skewer of fragrant red willow barbecue.
From ancient times to today, delicious meat has never been left on the table of Xinjiang people, which is one of the characteristics of Xinjiang diet.
Nowadays, the chefs who bake the red willow barbecue generally choose the leg meat of the free-range sheep raised by the herdsmen, which is fat but not greasy, delicious in color, and tight in meat quality.
Therefore, the eating taste is better.
During the roasting process, the fresh red willow branches will secrete a bit sticky red willow juice after peeling. After putting on the mutton, under the influence of charcoal fire, it can not only decompose the smell of mutton, but also make the red willow unique fragrance. Distributed into the meat.
At this time, the barbecue made a sizzling sound, a drop of hot oil slowly slid down the lines of the plump meat, and the aroma of the meat was already tangy.
You are welcome to come to Hetian to taste the special red willow barbecue, which will definitely make you unforgettable.
Editor in charge: [Ji Xiang]