It is also the snack of Dingbian and Jingbian areas. Slaughtering lambs is profitale in two ways. Lamb fur possesses beautifully black luster, very soft and has a pattern of water wave. It is the top grade fur material of overcoat popular among rich women. On the other hand, the mutton can be cooked into superb cate. The making method is like this. Chop the mutton altogether with bone into square pieces. Pour some sesame oil into a pan and heat it. At the same time, put into Chinese prickly ash, pepper, shallot strip, garlic pieces, salt, and soy sauce. Fry them thoroughly until they give out fragrance then put into the mutton and fry for 10 minutes. After that, pour some warm water into the pan to braise it to half done. Then braise it on a cooking cage in a boiler until it totally done. Before it is served on table, put some shallot pieces on it so it will be more delicious. It is beyond words to describe how dainty it is unless you taste it by yourself. It is the best dish for the two counties to entertain distinguished guests.