Roast whole sheep is a unique traditional Yi cuisine in Yongren. Generally, fat black goats are chosen to roast whole sheep. After slaughter, the soup is depilated, the internal organs are disembowelled, the wool on the sheep's head and feet is roasted by fire, coated with seasoning such as salt, pepper, tsaoko, onion and ginger, and soaked in juice for 1-2 hours. Then slowly bake the chestnuts on a charcoal fire with an iron frame until they are cooked. Roasted whole sheep has yellow skin and tender bones, fat but not greasy, delicious taste, rich nutrition and unique color and fragrance.

There is also a famous dish in Xinjiang, roast whole sheep, which is a local specialty and a traditional flavor meat product of Xinjiang ethnic minorities. Unique in color, fragrance, taste, shape and taste, it is a must-eat food when traveling to Xinjiang.

There are many stories about the origin of roast whole sheep. According to the local people, it was a businessman from Xinjiang who went out to do business and trudged in the vast sea next door. On the way, a group of sheep bought some to satisfy their hunger. Because cooking utensils were hard to find, they had to kill the sheep and roast the whole sheep. It was found that the taste was better than cooking, so it was gradually improved and developed into the current roast whole sheep.

Roasted whole sheep ranks first in Xinjiang's tourist food, and it is the healthiest, greenest and most environmentally friendly food in meat products diet, so it is famous far and wide:

First, the selection of materials is exquisite;

Second, the production method is unique;

The third is the unique way to eat.

Before the liberation of Xinjiang, roast whole sheep was a delicacy used by dignitaries, landlords, Bayi and other upper-class people to entertain VIPs at important festivals.

Roasted whole sheep has been eaten by people of all ethnic groups in Xinjiang, and can be seen in horse racing festivals, fairs and annual festivals.