Deep-fried camel hump (Youbaotuofeng) has been a cherished delicacy in the northwest for over 1500 years. Local chefs cut the hump into uniformly slices or shreds and deep-fry them. The finished dish is both tender and crispy and has a purplish color. Since camel is an extremely important mode of transportation in Dunhuang and nearby desert regions, camel is fairly rare and it may be difficult to find a restaurant that serves this dish. If you happen to see it on a menu, give it a try!