The Dongxiang Autonomous County has a deep mountain ditch, arid and little rain, and the pasture is rich in nutrients. Therefore, Dongxiang mutton is tender and tender, with less fleshy fiber and fine, rich in protein and various trace elements. Cooked boned mutton, smashed into two-neck wide strips or blocks, hot plated, grab the cooked ribs, tear off, licking salt and pepper, chili oil and vinegar, then On the newly peeled garlic cloves, a piece of meat, a bite of garlic, the meat is tender and soft, fragrant and delicious, can be called the best in the meat.