I my son lamb, if counting from the first lamb sold, dating back more than 100 years of history. But it my son lamb is really famous in the 1960s. A trolley pot of lamb, a stall group of diners, half a century after years of baptism, because of its unique cooking skills in 2010 was included in intangible cultural heritage Xinjiang Uygur Autonomous Region.

A lamb sold for hundreds of years, and now has spread to the fourth generation. In Urumqi, carrying the historical memory of generations centuries restaurants, currently I am afraid that my son is just a lamb. I talk about my son lamb, Urumqi older people remember, especially before the eighties and nineties, for stomach widespread shortage of customers for less oil, eat the meal my lamb my son, be happiest enjoy. The past two years, my lamb my son because of years of heritage unique cooking techniques, has been named municipalities and autonomous regions levels of government intangible cultural heritage, was named "Chinese dishes" China Cuisine Association, Xinjiang Cuisine Association, "Xinjiang dishes, "is to expand the influence of my my son, not only to attract people aspire to the capital, but also makes the outside Xinjiang, guests from abroad come here to taste, advance booking will be packaged lamb out of Xinjiang"s also a few reserved traditionally reserved traditional skills, are reserved elders who live by the sincere hospitality, I hope my son lamb unique skills can go farther and farther, farther good! Will point here is lamb, just pan cook lamb chop with an ax is good, steaming in front of, there is an smell the fragrance lamb, with the meat up there hides sub-teeth piece, so absolutely only people with Xiangdechulai we Xinjiang, which hides the sub-tooth sheet, with a trace of sweetness spicy, but the meat Fuji magic solution tired. Lamb inlet, Nenxiang palatable, chewy, not greasy smell of mutton. I do my son"s lamb is so tasty, the following main points: First, choose the right sheep, the general election is about two years and weighing 7-15 kg of lamb (commonly known as sheep Wazi); that is to kill that is followed cook, make sure fresh mutton; third is to remove the fat sheep"s too bad oil and meat, leaving only affordable too fat, with a good meat; fourth is simple materials during processing, the furnace control in place. In addition to these, the most important of which also contains a secret family tradition for centuries, and this is my my son lamb meat is tender, the reasons prestigious location. With the development of the times, to meet everyone"s different tastes, I also introduced a lot of my son lamb specialties, sand and fried Haggis, flavor lamb chops are very welcome by the customers.