The traditional red willow kebabs from Aksu in southern Xinjiang are quite different from ordinary kebabs. The red willow kebabs are large and have a strong aroma. They can be used to bake the fat meat. The lean meat has a bite, and it is fat and thin. It has many tender meats and is a special dish in southern Xinjiang. The fresh red willow branches will secrete the viscous red willow juice. After the lamb is put on the charcoal fire, it will not only break down the smell of the lamb, but also distribute the unique flavor of the red willow tree into the meat. When the meat is cooked, put the clams on top and let it absorb the oil baked in the mutton, making the whole clam more crispy. The mutton is definitely a delicious dish.