Halal, (Arabic:, English: Halaal, halāl, halal), originally means "lawful" in Arabic. Here is the Halal Food Culture in Beijing essay I brought for you, welcome to read.
The Tang Dynasty (618-907) was a great unified dynasty in Chinese history after the Sui Dynasty, and it lasted for twenty-one emperors, enjoying two hundred and eighty-nine years. The following is the shallow analysis of the food culture of the Tang Dynasty essay I brought for you, welcome to read.
First, what is "halal diet"
"Halal diet", refers to the Islamic teachings and regulations, in line with the customs of the minority of the belief in Islam, and in accordance with the teachings and customs of the minority. teachings and customs and habits of the production, processing, management of food. In fact, the name "halal food" is not a translation of the Arabic language, nor is it the beginning of the spread of Islam, but is a result of the long-term integration of Chinese culture and the teachings of Islam, which is unique to China. In Arabic, Islamic food is called "HALALI", a term borrowed from the Jewish word Kosher [1], meaning "lawful", meaning food that conforms to Sharia law.
The word "halal" first appeared in the 6th century AD in Liu Yiqing's Shishu Xinyi (The New Sayings of the World) in the Southern Dynasty - "Halal is not desirable, and nothing can be removed from it". After that, until the Qing Dynasty, the word "halal" frequently appeared in the poems and songs of literati and writers, used to express the meaning of "pure and elegant, simple and natural". For example, in the Tang Dynasty, Li Bai wrote "Wugu? In the Tang Dynasty, Li Bai's "Five Ancient Words" (五古？避地司空原言怀) has the line "I wish to get this way, even if I can keep it pure and true", which is used to express his own simple and indifferent ideal of "pureness"; and in the Song Dynasty's "Appreciating Plums in the Garden" (《园中赏梅》), Lu You has the line "I have read all the thousands of flowers and hundreds of flowers in spring, but this flower has a unique and pure flavor". In the Song Dynasty, Lu You's "Enjoying Plums in the Garden" recited "After reading a thousand flowers and a hundred flowers in the spring, the flavor of this flower is uniquely pure" to praise the pure and simple character of the plum blossom. Since the Yuan Dynasty, Chinese scholars of Islam and religious professionals gradually used the words "qing", "真" and "净" to describe temples of worship. In the first year of the Ming dynasty (1368), "Qingzhen" was used as a word for things related to Islam. Wang Daiyi, a scholar of Islam in the late Ming and early Qing dynasties, even used the phrase "pure and untainted" in his "Answer to the Real Interpretation of the True Religion of Islam by the University of Halal" to give a purely Islamic interpretation of the word "halal". Subsequently, many scholars of Islam have interpreted the word "halal" in an Islamic way on the basis of its original meaning, making it a special term for Chinese Muslims. China's halal diet, with the Arab-Islamic food culture standards should be factors, but also in cooking technology and other aspects of reference and absorption of the experience of the Chinese food culture, thus forming a combination of both cultural systems, unique food varieties, which is mainly reflected in the strict taboos, long history, distinctive regional, variety of varieties and a wide range of food and so on.
The history and current situation of Beijing's halal diet
The usual sense of "Beijing cuisine" is actually composed of three parts: Shandong cuisine, halal cuisine, and palace cuisine. Halal food as a pivotal part of Beijing cuisine, its history is very long: Tang Yong Hui two years (651), the first Arab envoys to meet with Tang Gaozong, opened the door to the two sides of the mutual exchange of goods; Northern Song Shen Kuo's "Dreams and Strokes" appeared for the first time in the word "Hui Hui", referring to Muslims practicing Islam; the Yuan dynasty, "Hui Hui", "Hui", "Hui", "Hui", "Hui", "Hui", "Hui", "Hui", "Hui", "Hui" and "Hui". During the Yuan Dynasty, there was a large influx of "Hui Hui" into Beijing, and it was said that "Hui Hui was all over the world during the Yuan Dynasty", and Halal food began to appear in the food market. At that time, the halal food, mainly street stalls, or walk the streets and alleys, carrying baskets of small sales; the Ming Dynasty, Beijing halal diet of professional cooks formally; the late Qing Dynasty, began to appear halal restaurant; Republic of China, halal food has become a very perfect catering flavors, is an important part of the Beijing-style cuisine; the end of 1956, halal snack bar restructuring adjustment and reorganization, the implementation of public-private partnership, and ultimately merged into a school field entrance Snack Bar, Dajie Ban Snack Bar, Nanlaishun Snack Bar and other 17 larger-scale halal snack bar. I have seen in the "Beijing Archives Collection Exhibition Catalogue" a book by the Xicheng District Archives collection of the "early national Qianmen Street and Dajiejie commercial street adjustment planning drawings" file, the file was formed in 1957, reflecting the Qianmen Street and Dajiejie two commercial streets, including halal snack stores, including the adjustment of all the stores. It is after so many years of development, only gradually formed today's set of crisp texture, taste mellow, thick juice is not greasy, the original juice and other advantages in one of Beijing's halal cuisine.
Because of Beijing's unique geographic advantage, since the Liao Jin have gathered people from all walks of life. As a result, a variety of food culture in Beijing are reflected, and the halal diet is very good at adopting the best of the best, absorbing other flavors of the cuisine cooking techniques. Therefore, in order to meet the different needs of different customers, Beijing's Halal cuisine is based on the traditional Halal cuisine and incorporates the essence of different flavors from different parts of the Kyushu region: from deep-fried deep-fried noodle cakes with the flavor of the Western regions, to shabu-shabu, which reveals the honest character of the nomadic people, and then to eight-treasure lotus congee, which is soaked with the delicate warmth of the Jiangnan region. ...... It can be said to be all-embracing; from the whole goat feast that emphasizes the grandeur of the occasion to the pot-sticker haggis that you can't get tired of eating to the affordable and economical charcoal ring and bean juice ...... can be said to be all-embracing, which can be said to take care of all classes of inquirers from the vermilion door embroidered family to the white house of the cold family and to make it abundant and frugal and to cope with the situation as if it was all the more important.
According to the data of the sixth national census, there are about 256,000 ethnic minorities with halal dietary habits in Beijing, mainly located in the teachings of Zi Hutong, Madian, Daxing, Miyun and so on. As the capital, political center and cultural center of China, many national political, economic and cultural events are held in Beijing every year, all of which strongly contribute to the development of Beijing's catering industry. Moreover, as one of the tourist cities in China that attracts the largest number of tourists, Beijing's catering industry also benefits from tourism. In addition, as China's international status improves, Beijing, as the center of China's international communication, has more and more foreign embassies, headquarters, branches or offices of multinational corporations in Beijing, and so on. Among them, there are as many as forty countries with Islam as their main religion. The rising international exchanges and business contacts have stimulated the rapid development of Beijing's catering industry, thus creating a very considerable consumer space. There are more than 500 halal restaurants included in the "Beijing Restaurant Guide", "China Halal Cuisine Map" and "Chinese Old Firms". Among them, some long-established halal catering enterprises are very popular among customers, such as: Hongbinlou Restaurant, which is known as "the first building of halal catering in Beijing", is the only Tianjin-style halal restaurant in Beijing, which was founded in Tianjin in the third year of the Qing Xianfeng era (1853), and then relocated to Beijing's Litiekouxiangjie in 1955, and then moved to Xichang'anjie in 1963. The restaurant was founded in Tianjin in 1853 during the reign of Qing Emperor Xianfeng. After a meal, Guo Moruo praised Hongbinlou and wrote a poem with a hidden head: "The wind sends warmth when the geese come, and the guests are full of persuasion for additional meals. The red flag of the building is redder than fire, and the good man is never afraid of difficulties." The first word of each line of the poem is "Hongbinlou is good". There are hundreds of dishes in Hongbin Mansion, among which the representative "chicken and shark's fin", "braised oxtail", "grilled camel's paw" and so on have always been widely loved by diners.
In the past, the Beijing restaurant industry was known as "Qin Xing". "In addition to a variety of high-, medium- and low-grade physical restaurant, it also included a "kitchen" specializing in hosting private banquets. At that time, there is no lack of good halal restaurants in Beijing, but before the founding of New China, there is a rule: halal restaurants should only be casual customers, do not accept banquets, weddings and funerals of the banquet by the city of Beijing at that time twenty or thirty kitchen line family to host these kitchen line family is mainly distributed in the Ox Street, De Shengmen, Wangfujing and other places. These kitchen companies did not have a physical storefront, but rather set up simple tents in the open air at the client's home, and set up a few tables to dozens of tables at the client's request. At that time, there was a rule of the kitchen industry, called "not string of pieces," that is, Ox Street cooks do not go to the north, Deshengmen cooks do not go to the south, the cooks do not easily cross the area to do business. Generally speaking, each kitchen line has about 150 dishes, which are passed down by word of mouth and memorized by generations of cooks. The Halal cuisine is not a very good choice, but it is a good choice. Because of the halal food in the material practice has many taboos requirements, therefore, this kind of mobile family feast on the chef's test is very big, from ordering materials, materials to build stove cooking, the chef has to do everything himself. Generally speaking, halal feast dishes on the table in the order of: pressure table, buckle dishes, soup dishes, fried dishes. Usually "from the seat to the seat, together with the halal feast is only 20 minutes or so, this set of people to eat, followed by the next set of people to change. Banquet together generally on 20 or 30 dishes, the chef to make a continuous steamed, stewed, fried, button, fried dishes, almost even talk time is not. If you want to open more than 10 tables of banquets at the same time, the demand for the amount of food is also very large. Therefore, it requires the chef to be well-prepared and mentally focused, otherwise it is impossible to cope." [2]
As society changes, the city's bungalow compound is less and less, all kinds of large-scale Halal restaurants have organized a banquet, Beijing's "kitchen line" is declining, and now only left the "kitchen house" one. In order to preserve the craft, the kitchen was named "intangible cultural heritage", the fifth generation of its heir She Zengtai took his daughter and nephew as apprentices, wanting to cultivate the sixth generation of the "Kitchen House" heir. However, after all, nowadays the family structure has changed a lot, people's mindset and the external environment has also changed a lot. Therefore, the kitchen business may not be able to regain its former prosperity, and may eventually be relegated to a precious civilian memory, but this does not affect its former glory, nor does it affect people's recognition of the spirit of the industry and the culture of the common people behind it. This spirit and culture can be passed on from generation to generation through people's emotional ****sing and penetration into society and daily life. Therefore, from this level, as the industry of the kitchen line declined, but as part of the Beijing Halal food culture and urban culture of the kitchen line culture is still vibrant, glowing vitality.
Three, rich in meaning "halal food"
There have been many scholars have advocated that the food culture can be used as a definition of "my people" and "other people". However, the author believes that the food culture will actually change with the scene and the change of meaning, and cannot be fixed as a national or ethnic group different from other people's outward sign. Many people are accustomed to using halal diet as an outward sign to distinguish "Muslims" from "non-Muslims", but in fact, people with different identities and roles may have the same dietary choices for different reasons. Muslims, ethnic believers, and ordinary residents all take halal diets as a normal part of their daily lives out of consideration of their roles, identities, and interests, which makes the act of "habitually eating halal" not a sign of discrimination between "Muslims" and "non-Muslims", but rather a sign of the fact that people with different identities or roles may have the same dietary choices for different reasons. This makes the act of "habitual halal eating" not a division between "Muslims" and "non-Muslims". Therefore, food and its accompanying dietary behavior can only be regarded as an important medium for the expression of the subject's conceptual consciousness and psychological state, rather than as a specific symbol that distinguishes the "we" from the "other".
"Halal food" seems to be a business that is being run, but it is infused with full of human feelings, and what is created and written with this "human feeling" is the history and culture of the city. Beijing halal food is part of the history of the city of Beijing, but also part of the continuation and development of the city's culture, it is used through the inheritance of ingredients and production techniques to be preserved, and will be contained in the wisdom and spirit of the human power to be passed on to stir people's emotions **** song. Therefore, when some of the "old" due to urban development planning and other reasons were forced to relocate, many people would rather take some trouble, spend a lot of effort, but also to find them again. Because these "old shops" not only satisfy the appetites of diners, but also help people to regain their taste memories of the city, so that they can integrate into the city life with peace of mind. It is for this reason that so many "old Beijingers" are saddened by the inevitable decline of the once-popular kitchen in the course of social change and urban development. Perhaps John S. Allen was right when he said, "Fortunate are those who do not have to live in a state of food deprivation, for whom simple food is a source of potentially wonderful memories. It should be kept in mind that forces, individual and collective, are involved in shaping our food-related memories. Perhaps this will help us put the bad stuff aside and create more memories of good food and good times." [3]
Notes and references:
[1]Bai Zhongjian. The Legend of Beijing's Old Firms [M]. Beijing: China Tourism Publishing House, 1993.
[2]Yang Yonghe oral, Ma Jinghai finishing. Beijing halal recipes [M]. Beijing: Beijing Publishing House, 1984.
[3]John S. Allen. Translated by Tao Lingyin. Intestines, brains, cooks: the evolutionary relationship between humans and food [M]. Beijing: Tsinghua University Publishing House, 2013.