| Chinese Islamic cuisine | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
 A halal store and food center in Shanghai | |||||||||||
| Chinese | 清真菜 | ||||||||||
| |||||||||||
| Ethnic Hui cuisine | |||||||||||
| Chinese | 回族菜 | ||||||||||
| |||||||||||
| Part of a series on |
| Chinese cuisine |
|---|
 |
|
Ingredients and types of food |
| Part of aseries on Islam in China | ||||||
|---|---|---|---|---|---|---|
 | ||||||
| ||||||
 Islam portal • China portal | ||||||
Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of HanChinese cuisine, in particular to make themhalal. Dishes borrow ingredients from Middle Eastern, Turkic, Iranian and South Asian cuisines, notably mutton and spices. Much like other northern Chinese cuisines, Chinese Islamic cuisine uses wheat noodles as the staple, rather than rice. Chinese Islamic dishes includeclear-broth beef noodle soup andchuanr.
TheHui (ethnic Chinese Muslims),Bonan,Dongxiang,Salar andUyghurs of China, as well as theDungans ofCentral Asia and thePanthays ofBurma, collectively contribute to Chinese Islamic cuisine.
Due to the largeMuslim population in Western China, many Chinese restaurants cater to or are run by Muslims. Northern Chinese Islamic cuisine originated inChina proper. It is heavily influenced byBeijing cuisine, with nearly all cooking methods identical and differs only in material due to religious restrictions. As a result, northern Islamic cuisine is often included in home Beijing cuisine though seldom in east coast restaurants.
During theYuan dynasty,halal andkosher methods of slaughtering animals and preparing food was banned and forbidden by the Mongol emperors, starting withGenghis Khan who banned Muslims and Jews from slaughtering their animals their own way and made them follow the Mongol method.[1][2]
Among all the [subject] alien peoples only the Hui-hui say "we do not eat Mongol food." [Cinggis Qa'an replied:] "By the aid of heaven we have pacified you; you are our slaves. Yet you do not eat our food or drink. How can this be right?" He thereupon made them eat. "If you slaughter sheep, you will be considered guilty of a crime." He issued a regulation to that effect ... [In 1279/1280 underQubilai] all the Muslims say: “if someone else slaughters [the animal] we do not eat." Because the poor people are upset by this, from now on, Musuluman [Muslim] Huihui and Zhuhu [Jewish] Huihui, no matter who kills [the animal] will eat [it] and must cease slaughtering sheep themselves, and cease the rite of circumcision.[3]
Traditionally, there is a distinction between Northern and Southern Chinese Islamic cuisine despite both usinglamb and mutton. Northern Chinese Islamic cuisine relies heavily on beef, but rarely ducks, geese, shrimp or seafood, while southern Islamic cuisine is the reverse. The reason for this difference is due to availability of the ingredients. Oxen have been long used for farming and Chinese governments have frequently strictly prohibited the slaughter of oxen for food. However, due to the geographic proximity of the northern part of China to minority-dominated regions that were not subjected to such restrictions, beef could be easily purchased and transported to Northern China. At the same time, ducks, geese and shrimp are rare in comparison to Southern China due to the arid climate of Northern China.
A Chinese Islamic restaurant (Chinese:淸眞菜館;pinyin:qīngzhēn càiguǎn) can be similar to aMandarin restaurant with the exception that there is nopork on the menu and the dishes are primarily noodle/soup based.
In most major eastern cities in China, there are very limited Islamic/Halal restaurants, which are typically run by migrants from Western China (e.g.,Uyghurs). They primarily offer inexpensive noodle soups only. These restaurants are typically decorated with Islamic motifs such as Islamic writing.
Another difference is thatlamb and mutton dishes are more commonly available than in other Chinese restaurants, due to the greater prevalence of these meats in the cuisine of Western Chinese regions. (Refer to image 1.)
Other Muslim ethnic minorities like theBonan,Dongxiang,Salar andTibetan Muslims have their own cuisines as well. Dongxiang people operate their own restaurants serving their cuisine.
Many cafeterias (canteens) at Chinese universities have separate sections or dining areas for Muslim students (Hui or Western Chinese minorities), typically labeled "qingzhen". Student ID cards sometimes indicate whether a student is Muslim and will allow access to these dining areas or will allow access on special occasions such as theEid feast followingRamadan.
Several Hui restaurants serving Chinese Islamic cuisine exist inLos Angeles.[4]San Francisco, despite its huge number of Chinese restaurants, appears to have only one whose cuisine would qualify as halal.
Many Chinese Hui Muslims who moved fromYunnan toBurma (Myanmar) are known asPanthays operate restaurants and stalls serving Chinese Islamic cuisine such as noodles. Chinese Hui Muslims from Yunnan who moved toThailand are known asChin Haw and they also own restaurants and stalls serving Chinese Islamic food.
InCentral Asia,Dungan people, descendants of Hui, operate restaurants serving Chinese Islamic cuisine, which is respectively referred to asDungan cuisine there. They cater to Chinese businessmen.[5] Chopsticks are used by Dungans.[6] The cuisine of the Dungan resembles northwestern Chinese cuisine.[7][8]
Most Chinese regard Hui halal food as cleaner than food made by non-Muslims so their restaurants are popular in China.[9] Hui who migrated toNortheast China (Manchuria) after theChuang Guandong opened many new inns and restaurants to cater to travelers, which were regarded as clean.
TheHui who migrated to Taiwan operate Qingzhen restaurants and stalls serving Chinese Islamic cuisine inTaipei and other big cities.[10]
TheThai Department of Export Promotion claims that "China's halal food producers are small-scale entrepreneurs whose products have little value added and lack branding and technology to push their goods to international standards" to encourage Thai private sector halal producers to market their products in China.[11]
A 1903-started franchise serving Muslim food is Dong Lai Shun inHankou.[12]
400 meters have to be kept as a distance from each restaurant serving beef noodles to another of its type if they belong to Hui Muslims, since Hui have a pact between each other in Ningxia,Gansu andShaanxi.[13][14]
Halal restaurants are checked up upon by clerics from mosques.[15]
Halal food manufacture has been sanctioned by the government of theNingxia Autonomous Region.[16]
Lamian (simplified Chinese:拉面;traditional Chinese:拉麪;pinyin:lāmiàn,Dungan: Ламян)[17] is a Chinese dish of hand-made noodles, usually served in a beef or mutton-flavored soup (湯麪, даңмян, tāngmiàn), but sometimes stir-fried (炒麪, Чаомян, chǎomiàn) and served with a tomato-based sauce. Literally, 拉, ла (lā) means to pull or stretch, while 麪, мян (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle. There exists a local variant inLanzhou, theLanzhou beef noodles, also known as Lanzhou lamian.
Words that begin with L are not native to Turkic —läghmän is a loanword as stated by Uyghur linguist Abdlikim: It is of Chinese derivation and not originally Uyghur.[18][19][20][21][22][23][24][25]
Beef noodle soup is anoodle soup dish composed of stewedbeef, beef broth,vegetables andwheat noodles. It exists in various forms throughoutEast andSoutheast Asia. It was created by the Hui people during theQing dynasty ofChina.
In the west, this food may be served in a small portion as a soup. In China, a large bowl of it is often taken as a whole meal with or without any side dish.
Chuanr (Chinese: 串儿,Dungan: Чўанр,Pinyin: chuànr (shortened from "chuan er"), "kebab"), originating in theXinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably inBeijing. It is a product of the Chinese Islamic cuisine of theUyghur (维吾尔) people and otherChinese Muslims. Yang rou chuan or lamb kebabs, is particularly popular.
Suan cai is a traditional fermented vegetable dish, similar to Koreankimchi and Germansauerkraut, used in a variety of ways. It consists of pickled Chinese cabbage. Suan cai is a unique form of pao cai due to the material used and the method of production. Althoughsuan cai is not exclusive to Chinese Islamic cuisine, it is used in Chinese Islamic cuisine to top off noodle soups, especiallybeef noodle soup.
Nang (Chinese: 馕, Dungan: Нәң) is a type of round unleavened bread, topped with sesame. It is similar to South and Central Asianaan.
halal chinggis khan you are our slaves .
| Major religions in China |  | |
|---|---|---|
| Other religions | ||
| By region | ||
| Related | ||
Xinjiang topics | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| History |
| ||||||||||||||
| Geography |
| ||||||||||||||
| Education Research | |||||||||||||||
| Culture | |||||||||||||||
| Cuisine | |||||||||||||||
| Economy | |||||||||||||||
| Visitor attractions | |||||||||||||||
| Related | |||||||||||||||
.svg)
