Old Urumqi people almost know that there is a "wuwuzi lamb" in the alley of Shanxi, which is a cuisine of the Hui people. In the book "Urumqi Zhangshu" published in 1991, there was a special introduction to "Wuwuzi Lamb". At the earliest time, the store was run by a Hui nationality named Li Zhanshou. The locals called him “Wuwuzi”. He specialized in selling cooked lamb meat. Anyone who had eaten did not say good. At that time, he could sell several sheep every day. For a long time, the name of "My son and lamb" sounded loud!

My son's lamb meat is so delicious, mainly the following: First, choose a good sheep, generally choose a lamb that is about two years old and weighs 7 to 15 kilograms (commonly known as the sheep baby); followed by killing Boil, to ensure the freshness of the lamb; the third is to remove the too fat oil and too bad meat on the sheep, only to leave the fat and thin with the appropriate good meat; the fourth is to use the material when processing is simple, the fire is in place. In addition to these, the most important thing is that it also contains the secrets of the family's centuries. You have to match the three forts to eat meat. The three turrets of Wuwuzi are exclusive secrets. There are tea, red dates, medlar, walnut, longan, rock sugar, qi and greasy, sweet and fragrant, and the lamb is a perfect match.