Like the ethnic community that created it, Xinjiang dishes are bold in style. Here, lambs are toasted and served whole and pancakes are presented in a tower shape. Chopsticks or spoons have been put aside, as eating rice with one's hands adds a special kind of flavor toit.

As Xinjiang style restaurants started to appear in Shenzhen several yeas ago, this cuisine became a porpular choice of locals.

Xinjiang roast lamb is as famous as roast duck is in Beijing and crispy suckling pig is in Guangzhou. It is an indispensable dish in grand feast banquets.

A two year old lamb is slaughtered and skinned, daub ed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger, scallions, and pepper. The lamb is then put into a stove to roast for about an hour until it turns golden brown.

When it is done, it is usually put on a special dining tray, with red fabric decorating the head and with vegetables stuffing the lamb s mouth. The lamb is then presented to customers whole.