@wonderful_xinjiang: This is not a dinosaur! "The Ace of Xinjiang Barbecue" should be the Naan Pit-Roasted Camel. In Wobuxun Village, Tacheng, #Xinjiang, the barbecue chefs roasted a 1,040-kilogram camel. The barbecue chef from Bachu County, #Xinjiang mentioned that they had used 32 ingredients for this camel roast. It took more than 30 hours of working for seven staff to complete roasting it. The camel meat is aromatic, savory, and slightly salty, and its texture is even more tender than beef. Tourists heap praise on the roasted camel meat! 📷 douyin: jiangjiang