Most Hui people living in cities cook beef and mutton buns at home for breakfast, or roast them with fried pickles, or eat them with pickled beef and mutton, and some old people like to eat them with fried peanuts. There are also many people who eat beef and mutton buns for lunch, and many families like to eat steamed buns with stir-fried dishes. Stir-fried dishes are generally simple home-cooked dishes, such as shredded pork with lotus white, shredded pork with celery, shredded potatoes with vinegar, zucchini with vinegar, pickled peppers, Chili sauce and so on. Most people eat noodles for dinner. There are many kinds of noodles, such as shredded pork noodles, long noodles, fried noodles and cage noodles. They also eat jiaozi, steamed bread, baked steamed bread and leek cake.
Hui people scattered in rural areas, mountainous areas and pastoral areas are mostly influenced by their place of residence. For example, the Hui people in the southern mountainous area of Ningxia mainly eat potatoes, buckwheat, naked oats, millet and peas, while the Hui people in Altay, Xinjiang eat horse meat and milk food, and rice flour food takes a secondary position. This is obviously influenced by the Kazakh diet customs. Hui people living in Diqing Tibetan Autonomous Prefecture and Tibet, like Tibetans, can't eat highland barley, peas and three meals without Baba.
The most distinctive feature of Hui people's diet in northwest rural areas is folk banquet. "Nine bowls and three rows" is an authentic banquet for the Hui people. Generally speaking, this kind of banquet is used to entertain many guests and relatives at weddings and funerals.