As one of the top ten famous dishes in China, the most prominent feature of Muslim cuisine is strict dietary taboos, and the dietary customs are derived from Islamic rules. On the label of the word "halal" we usually see, there is an Arabic word "Halili", which means "in line with Islamic law". Islam believes that people's daily diet is not only for health, but also conducive to physical health, so it advocates eating beautiful and legal food. In addition, scaleless fish and fierce carnivorous and grumpy animals, such as eagles, tigers, leopards, wolves, donkeys and mules, are also inedible. The choice of Muslim dishes is mainly cattle and sheep, especially the cooking of mutton dishes.
As early as the Qianlong period of the Qing Dynasty, Muslim whole sheep mats were made of mutton, sheep head, sheep tail, sheep hoof, sheep tongue, sheep brain, sheep eyes, sheep ears, sheep spinal cord and sheep viscera. Can make 120 dishes with different tastes, which reflects the chef's superb cooking skills. Whole lamb mats were very popular in Tongzhi and Guangxu periods in Qing Dynasty. Later, because it was too expensive to make a whole sheep mat, it gradually evolved into a whole sheep dish.
Muslim food tastes salty, juicy, fat but not greasy, tender but not tender. But there are different schools of authentic cuisine in different areas, such as northwest, north China and southwest China. Banquets of authentic dishes are also very distinctive, which can be roughly divided into five categories: swallow dishes, shark fin seats, duck fruit seats, convenient fruit seats and convenient seats. It has the characteristics of eclecticism, appealing to both refined and popular tastes, high, medium and low-grade salt, good color, fragrance and shape. In addition, there are many kinds of Muslim snacks, which are widely used, timely and colorful.
China Qingzhen cuisine is very particular about materials, with prominent main ingredients and emphasis on the use of spices. Ma Yu's Ma Shi Ri Chao Ji in Ming Dynasty recorded that "Hui people ate spices". Due to the emphasis on the use of spices, pure dishes are generally mellow, sweet and salty, crisp, dark in color and heavy in oil; Meat is fat but not greasy, thin but not firewood, fresh but not tender, tender and delicious.
Qingzhen cuisine in China not only pays attention to color, aroma, taste and shape, but also emphasizes food hygiene and medical value of food. In the book Pap's Day Paper Money, it is recorded that in Hui Hui tea and rice, Hui Hui beans are used to make wheat koji. This kind of Hui Hui bean "looks like the meat of rice, tastes delicious, grinds into flour, tastes fragrant and removes flour poison". In Yuan Dynasty, Hu Sihui's Diet Prescription recorded many Muslim beef and sheep foods, such as "sheep paste" and "beef brisket", which had certain curative effects on many diseases.
China's Qingzhen dishes are various, exquisite in craftsmanship, economical, elegant and generous, and popular. There are many ways to cook authentic dishes. Cuisine cooking is good at roasting, roasting, frying, frying, roasting, rinsing, stewing, stewing, steaming, steaming, boiling, boiling; Pastry production mainly includes steaming, boiling, baking, baking and frying. For example, the "whole lamb mat" is made into various dishes such as large dish, stir-fry, stir-fry, cold dish, beet and soup according to different parts of the sheep, which is colorful and appetizing.