Keping Mutton is known as “the most beautiful taste in Xinjiang”. Keping, on the saline-alkali ground, the sheep has been involved in many wildernesses, and has climbed many cliffs, making the most beautiful taste of Xinjiang with the most migration. Chamagu, who has been rooted in this land for more than 2,000 years, has been accompanying people here with plain sweetness. People, with time, become the people who know the most about these foods, and then create the art of cooking and enjoying them in a minimalist way.

Keping Mutton is a specialty of Keping County, Aksu, Xinjiang. Keping mutton is famous for its tender meat and no smell. Especially the fat lamb of Keping County enjoys a good reputation in Xinjiang. Keping County has a long history of raising sheep. Under special natural conditions and traditional feeding methods, farmers are mainly sheep-raising, and every household has the habit of raising sheep. Keping County has a long history of raising sheep. Farmers mainly focus on raising sheep. Every household has the habit of raising sheep. Today, Keping mutton reaches 65 yuan / kg, while lamb meat reaches 70-80 yuan / kg. Because Keping has more salt and alkali, the flock grows under this special natural condition. The mutton here is tender and has no astringency. Especially the fat lamb is famous in Xinjiang. The most memorable ones who came to Keping as guests were "Ke Ping's lamb - the most beautiful taste of Xinjiang." Keping's mutton is famous both inside and outside for its tenderness, delicious taste and no smell. In the local area, mutton and apricot stew, mutton and Chama Guqing stew, mutton hot pot, kebabs, roasted whole lamb, and oyster meat are all must eat. Keping's wilderness, the grass is sparse. The annual evaporation of Keping County is more than 40 times that of rainfall, which is extremely deficient in water. Listening to the locals, in the mountains of Keping County, it is common to find fossils such as shells and conch. It was the sea 200 million years ago, and Keping is a basin. The salinity of the land is naturally large, and the grassland is desert. In the pasture, it is very difficult for the sheep to survive here. It is this hardship to find grass with a telescope. In order to eat, Keping sheep will run more than the sheep in other places, and the plant's salinity here. It is also large, Keping has more ephedra than other places, Keping sheep eat more, more alkaline and delicious. Keping drinking water relies on spring water, and the water is also slightly alkaline. The same Keping mutton is not cooked in Keping. Keping Mutton has a special aroma, and the meat is slightly sweet, and the meat is more delicate than other mutton. The famous foodie Cai Wei said that he is a "family idiot", only because "all the meat, if you eat it, you will find that lamb is the most individual." After that, I have eaten mutton many times in Xinjiang and even the whole country. However, the most beautiful memory of mutton is still in this small county on the saline-alkali land, and the mutton is no longer described as fragrant or sweet. It is a kind of personal memory, different from others, and nothing to do.

Keping mutton quality technical requirements First, varieties Karakul sheep, Duoyang sheep, southern Xinjiang cashmere goats and other local varieties. Second, the breeding environment is 1060-2500 meters above sea level, and the soil ph ≥ 8.0 has sufficient natural desertification to graze grassland. Third, the feeding method pastoral area is raised by grazing, and the agricultural area is raised by grazing + supplement feeding. 4. Feeding conditions: Small shrubs grown in natural desert grasslands are used as the main feed. After harvesting, the farmland will supplement the locally produced corn, bran and crop straw. Fifth, the standard age of the bar: 6-12 months old, live weight: 30-35kg sheep, 15-20kg goats. 6. Slaughtering and Processing 1. Source: Healthy sheep that meet the requirements within the scope of the protected area. 2. Slaughtering and processing: slaughtering according to Islamic customs, completely bleeding, no congestion. Seven, quality characteristics 1. Sensory characteristics: bright red meat, fat milky white, delicate meat, moderate fat, no smell, slightly sweet aftertaste. 2. Physical and chemical indicators: crude protein content: ≥ 18% fat content: 7.8-18%

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Producers within the Keping mutton production area may apply to the Aksu Regional Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Xinjiang Uygur Autonomous Region and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Keping Mutton is selected by the Quality and Technical Supervision Bureau of Xinjiang Uygur Autonomous Region in the testing institutions that meet the qualification requirements.