Oil fragrance is the special name of oil cake for Muslims, and it is a traditional food that Muslims like to eat. Where the Hui people live in compact communities, there is a custom of eating oil incense. When guests come home, or celebrate the full moon, centenary, New Year celebration, circumcision, marriage, etc. You should fry oil to celebrate. When the ancestors died, they should be fried to commemorate them. Especially on Eid al-Fitr, Eid al-Adha and Muslim Holy Day, every household should fry oil incense. In addition to eating it yourself, we should also give it to our neighbors to taste each other and congratulate the festival. There is also a ballad "Fried Oil on Eid al-Adha" among the Hui people. There are many kinds of oil incense in Hui nationality, and there are many exquisite ones. The oil fragrance of northwest Hui people includes mild oil fragrance of hair noodles, sweet oil fragrance, oil fragrance of scalded noodles, oil swirl of hair noodles and so on. Quanzhou, Yangzhou and other southern Hui areas also have glutinous rice oil fragrance and sweet potato oil fragrance. Each kind of "oil fragrance" has a different symbol. Such as the sweet smell of hair noodles, glutinous rice and hot noodles, symbolizing auspiciousness, happiness, happiness, unity and friendship; The fermented noodles are light, fragrant and oily, and the oil whirls to express the memory of the deceased; Sweet potato oil fragrance is the expression of extreme grief and mourning for the deceased, and it is the loose oil fragrance that was eaten the day after the death of the deceased. Hui people are very particular about oil fragrance. Generally, before frying the oil, they all have to wash big and small, keep "halal", and pay great attention to the materials when mixing noodles. Hui people in northwest China should add sesame oil and eggs to fermented noodles, then add a small amount of mint leaf powder, such as brown sugar and honey, stir together to make sweet oil, knead it into round cakes with the same size and thickness, and tie two or three holes in the middle with a knife. It is said that two or three holes were dug in sesame oil, and two holes were dug in sesame oil instead, in order to avoid killing a camel that made great contributions to the peak. When Hui people fry oil incense, they usually invite older and experienced people to take charge of the pot. When frying, it is forbidden for unwashed people to break in, and at the same time, put a bowl of cold water next to the oil pan to prevent unwashed people from entering the house, which is intended to be clean. It is also taboo to fry oil incense in the mountainous area of southern Ningxia, and eat it while frying, and then eat it after frying. After frying, stick your face on it and break it with your hand along the knife edge to oppose biting. The oil fragrance of the Hui nationality is famous for its red color, delicious taste, mellow taste and softness. According to legend, when Muhammad went to Medina from Mecca earlier, every family scrambled to hold a banquet. Mu Sheng said, I will stutter at the door where my camel stops, so that it can be treated equally. Later, the camel stopped in front of a very poor Muslim. After the old couple served a plate of fried oil, Musheng was very satisfied and praised the old couple for their good craftsmanship. Since then, eating oil incense has risen in the Arab region. Muslims who came to China to do business later introduced this custom to China, first prevailing in Quanzhou, Guangzhou, Yangzhou, Hangzhou and other places, and then gradually spreading to Hui people in the north and all over the country. So now the Hui people not only love to eat sesame oil, but also develop the habit of breaking off when eating.

Seed sowing is a traditional food for Hui people to entertain guests, give gifts and celebrate festivals. As early as the Ming Dynasty, Muslims in Beijing began to eat fried zongzi. Since then, Gansu, Ningxia, Yunnan, Sichuan, Henan, Shandong, Liaoning, Heilongjiang and other Hui provinces have the custom of eating zongzi. Saozi originated from the diet culture of Han nationality in China. As early as the Han Dynasty, glutinous rice was fried, divided into dish stalls and crisp stalls, which were called "coolers". Later, due to the passage of time and geographical reasons, other nicknames such as "paste circle", "doughnut" and "twist head" appeared. In the Song Dynasty, Su Dongpo vividly embodied Sazi's poem "Hand rubs into jade, jade is fried into light yellow and deep, sleeping in spring night at night is insignificant, crushing beauty, holding arms around gold". In the long-term historical development, the Hui nationality absorbed the essence of the diet culture of the Han nationality, and according to the characteristics of the nation, created a seed that conforms to its own habits and is rich in Hui characteristics. When Hui people pay homage to relatives and friends, they should give gifts with scattered seeds, and guests at home should be entertained with scattered seeds and a bowl of tea. Hui scattered seeds are thin, crisp and crisp, with gorgeous color, beautiful shape and exquisite workmanship. Generally, you should put an appropriate amount of alkali solution into flour, add water boiled by raw materials such as brown sugar, honey, pepper and onion skin, then add eggs and shampoo and stir them into noodles, then repeatedly knead them into thick strips and put them into a basin to wake them up for a while. The oil pan is hot. _ Put your four fingers of your left hand together, wrap it in a seven-inch circle, gently stretch it, and put it on chopsticks to cook. Four. When Hui people in Sichuan, Henan, Ningxia, Gansu, Qinghai and other places sow seeds, they rub the noodles into a uniform long rope, fold the two ends back and forth into eight strands, pinch the two ends together with their hands, and then fry them in an oil pan. The seeds of the Hui nationality look yellow and fresh, smell fragrant, taste crisp and sweet, and are good ingredients. During the period of 1982, when cooking competitions were held in five northwestern provinces, Hui people in Ningxia were dazzling and fragrant, which caused a sensation in Xi 'an.

Hui people's twists are also very fine and varied, including honey twist and mild and crisp twist. Crispy twist can be divided into three kinds, rope twist, big twist, fruit twist, sesame twist, hibiscus twist and so on. The raw materials of these twists are slightly different. However, the rubbing method has various forms and delicious color. Pancakes originated in the Yuan Dynasty and are still popular in Hui areas all over the country. According to "Complete Collection of Household Articles", the pancakes rolled in the Yuan Dynasty were made of walnut kernels, pine nuts, peach kernels, bonzi kernels, tender lotus seeds, dried persimmons, cooked lotus roots, ginkgo nuts, cooked millet and Balaam kernels, all of which were finely cut, mixed with honey cream, chopped mutton, Jiang Mo, salt and onion, and then fried into pancakes until they were burnt. Crispy zygote is a traditional Hui fried food. Originated in the imperial palace of the Qing Dynasty and spread to the streets of Beijing. The production method is as follows: use clear oil and water to synthesize crispy noodles, fill them into several small pieces, then use white sugar or brown sugar, fruit material, flour and clear oil to synthesize sugar stuffing, wrap the sugar stuffing with dough, knead it into a zygote shape, and fry it in an oil pan, which is crispy on the outside and soft on the inside, with golden color. There are two kinds of fruit rolls, sweet and salty. Sweet rolled fruit is mixed with flour, red dates, yam and peach kernels, beef and mutton are used as stuffing, and salty rolled fruit is added with onion, ginger salt and starch. Generally, rolled fruit is made into long strips and fried in an oil pan with slow fire. Oil cake, commonly known as "hot sticky cake", is a kind of glutinous rice or sticky yellow rice or rice cake. Its production method; It is made by grinding glutinous rice or yellow rice and Gu Mi into flour, synthesizing dough, dividing it into several small portions, kneading it into a circle, steaming it in a cage, frying it until it is dark red, and taking it out. Hui people also use the same raw materials to make crispy flower cocoons, crispy flowers, and various flowers, oil rings, fried cakes with instant noodles, fried spring rolls, fried glutinous rice lines and so on. It tastes crisp and sweet.