Overview of eating habits The Hui people are widely distributed, and their food customs are not entirely consistent. For example: Ningxia Hui people prefer pasta, noodles, noodles, and mixed rice. The Hui people in Gansu and Qinghai take wheat, corn, highland barley, and potatoes as their daily staple foods. Youxiang and steamed rice are special foods loved by the Hui people in various places, and are indispensable gifts for relatives and friends during festivals. Folk specialty foods include stuffed skin, ramen noodles, braised noodles, fried noodles with meat, tofu curd, beef offal, sauerkraut noodles, etc. Most people have fermented noodles on hand all year round for use at any time. The Hui people in the city are accustomed to drinking milk tea for breakfast all year round. Meat is mainly beef and mutton, and some also eat camel meat and various scaly fish, such as herring, silver carp, catfish, etc. from the north. Pigeons are considered sacred birds among the Hui people in Gansu and can be raised but not easily eaten. If there are critically ill patients, they can be taken as supplements with the consent of the Imam (religious professional). The Hui people are good at using various cooking techniques such as frying, stir-frying, braising, deep-frying, bursting, roasting and other cooking techniques to produce halal dishes with different flavors. The main raw materials are Nostoc, wolfberry, beef and sheep tendons, chicken, duck and seafood, etc., and the workmanship is exquisite. , precious varieties with good color and fragrance, as well as unique home-cooked dishes and snacks. The Hui people in the northwest region also like to eat pickled vegetables. The Hui people are very particular about their drinks and do not drink any water that is stagnant or unclean. It is taboo to bathe, wash clothes, or pour sewage near drinking water sources. The Hui people also like to drink tea and entertain guests with tea. The Hui people in the northwest region are very famous for their Gaiwan tea. The Hui people in Ningxia also drink Babao tea cans, which is also very distinctive. Typical foods of the Hui people mainly include: Muslim Wansheng horse cakes, mutton tendon vegetables, golden phoenix braised chicken, Wengzi glutinous rice balls and mung bean skins. In Xining City, Qinghai Province, the Hui people’s famous Wanshengma pastry has a great influence. Jinfeng Braised Chicken in Shijiazhuang, Hebei, Majia Braised Chicken and Baiyunzhang Steamed Buns in Baoding, Majia Shaomai in Shenyang, Liaoning, Islamic Shaobing in Yixian, beef and mutton steamed buns in Shaanxi, Wengzi Tangyuan and Mung Bean Skin in Changde, Hunan. , beef rice noodles are very famous in the local area. The popular Muslim banquet dishes in southern Ningxia, such as Wu Luo Si Hai, Jiu Kui Thirteen Flowers, and Five Moons, are famous throughout the country. "Wuluo" means that five kinds of stir-fried dishes are served at the same time, and "Sihai" means that four kinds of dishes with soup are served at the same time. "Jiukui", "Thirteen Flowers" and "Fifteen Moons" are the posthumous words for nine, thirteen and fifteen bowls of dishes respectively. Daily Food Most Hui people living in cities cook beef and mutton steamed buns at home for breakfast, or bake steamed buns with fried pickles, or eat them with cured beef and mutton. Some elderly people like to eat them with fried peanuts. There are also many people who eat beef and mutton steamed buns for lunch, and many families like to eat steamed buns with stir-fried vegetables. Stir-fried dishes are generally relatively simple home-cooked dishes, such as fried pork with white lotus flowers, fried pork with celery, shredded potatoes in vinegar, fried zucchini in vinegar, fried pickles with spicy pepper, fried spicy sauce, etc. Most people eat noodles for dinner. There are many types of noodles, including broken noodles, long noodles, lo mein, caged noodles, etc. They also eat dumplings, steamed buns, baked buns, leek pancakes, etc. The food customs of the Hui people scattered in rural areas, mountainous areas, and pastoral areas are mostly affected by their place of residence. For example, the Hui people in the mountainous areas of southern Ningxia eat potatoes, buckwheat, oatmeal, millet, and peas as their staple food. The Hui people in the Altai region of Xinjiang eat horse meat and dairy products, with rice and flour taking a secondary role. This is obviously influenced by Kazakh food customs. The Hui people living in Diqing Tibetan Autonomous Prefecture and Tibet area of ??Yunnan have the same staple food as the Tibetans, including highland barley and peas, and tsampa and butter tea are indispensable for three meals. The most distinctive food of the Hui people in the rural areas of northwest China is the folk banquet. "Nine Bowls and Three Elements" is the authentic banquet of the Hui people. This banquet is usually used to entertain many guests and relatives during weddings and funerals. Generally speaking, the daily food of the Hui people has the following distinctive characteristics: First, there are more pasta than rice in the staple food. Noodles are the traditional staple food of the Hui people. Its variety, novelty, fragrant taste and exquisite technology are all unparalleled and show the intelligence of the Hui people. According to statistics, more than 60% of the Hui people’s diet consists of flour varieties, and flour is also used to a greater or lesser extent in other varieties. Hand-pulled noodles, steamed buns, glutinous rice noodles, long noodles, mochi, wontons, camellia oleifera, wontons, etc., all made by the Hui people, will become delicious dishes for entertaining guests. Even foreigners eat them quickly and never miss them. Second, sweets occupy a certain position. This has a certain origin and relationship with Arab Muslims’ love for sweets. After giving birth to a baby, Arab Muslim women put honey juice or dates into the baby's mouth before starting to breastfeed. After the baby is born, the Hui people in Ningxia also have the custom of using brown sugar to open their mouth. Many of the famous dishes of the Hui people are beets, such as it is like honey, fried lamb tail, sweet and sour pork, etc. There are even more sweets in rice noodles, such as cold cakes, cut cakes, eight-treasure sweet dishes, sweet twists, sweet dumplings, glutinous rice cakes, glutinous rice cakes, persimmon cakes, paste trays, etc. The Hui people in Ningxia also make traditional Muslim delicacies oily and fragrant. After making a sweet, when preparing the dough, add honey, brown sugar, etc. to it. Third, beef and mutton dishes account for a large proportion of the dishes. The Hui people particularly like to eat beef and mutton, which is related to Islamic dietary ideas. Islam advocates the consumption of meat such as cattle, sheep, chickens, ducks, and fish, and prohibits the consumption of meat from pigs, donkeys, mules, and ferocious birds and beasts. Liu Zhi said in "Tianfang Ceremony" that "diet nourishes one's temperament" and "all birds that eat grain and animals that eat cud are good in nature and can be eaten." He also said, "Only camels, cattle, and sheep It has pure virtues, has many beneficial effects, and can be used as food." The foods advocated by Islam are all delicious foods.

The so-called "good food", Mr. Ma Jian explained, is food that is pure, delicious, and nutritious. More specifically, it must have a good appearance, a delicious smell, and a rich nutritional value. Taking sheep as an example, they have a docile temperament, are clean themselves, their meat is delicious, and they also have nourishing and therapeutic effects on the body. Mutton ingredients contain protein, fat, vitamins, calcium, phosphorus, iron and other minerals. Regular consumption of mutton can whet the appetite and strengthen the body, dispel cold and boost yang, and nourish the kidneys and tonify deficiency. Daily Drinks The favorite traditional drink of the Hui people is tea. Tea is not only a daily drink for the Hui people, but also the most precious drink for entertaining guests. Tea is an important part of the Hui people's dietary life. Regardless of whether you are in the northwest, northeast or southwest, whether it is a city, town or rural area, as long as you visit a Hui home, the enthusiastic host will first serve you a bowl of hot tea. The Hui people are very particular about tea sets, and many Hui families have complete sets of various tea sets. In the past, the pots used to make tea or make tea were generally made of silver and copper, with various forms and unique styles, including long-mouthed copper teapots, silver duck pots, copper fire pots, etc. Nowadays, porcelain pots, covered bowls or porcelain cups with lids are generally used to make tea. Tin and iron pots are often used to make tea. In summer, purple clay pots are preferred. Gaiwan tea is a unique way of drinking tea among the Hui people in the northwest. It is said to have started in the Tang Dynasty and has been passed down to this day. It is very popular among the Hui people. Gaiwan tea consists of three parts: tray, tea bowl and tea lid, so it is called "three forts". Every hot summer, Gaiwan tea has become the best thirst-quenching drink for the Hui people; in the cold winter, the Hui people get up in the morning, sit around the stove, bake a few slices of steamed buns, or eat some steamed buns. I can never forget to scrape a few cups of tureen tea. The Hui people also regard Gaiwan tea as a good treat for guests. During festive events such as Eid al-Fitr, Eid al-Fitr, or weddings, when guests come to their home, the enthusiastic host will hand you a cup of Gaiwan tea, steamed buns, Dried fruits, etc. for your tea. There are many etiquettes when serving tea, that is, opening the lid of the bowl in front of the guests, putting in the tea ingredients, pouring water, covering it, and serving it with both hands. Doing this means that the cup of tea is brewed specifically for the guest, as a sign of respect. If there are many guests at home, the host will prioritize the guests according to their age, seniority and status, and serve the tea to the guests first. When drinking a bowl of tea, you cannot remove the lid, nor blow the tea leaves floating on it with your mouth. Instead, pick up the tea bowl tray with your left hand, grab the lid with your right hand, and gently "scrape" it a few times. It can be decanted to remove floating tea leaves and other objects, and secondly, it can promote the melting of rock sugar. Scraping the lid is very particular, scraping it once will make it sweet, scraping it twice will make it fragrant, and scraping it three times will turn the tea into clear soup. After each scraping, tilt the tea lid and drink with your mouth. Do not pick up the tea cup and swallow it continuously, nor gasp and suck at the tea bowl. Drink slowly one mouth at a time. When the host serves tea, the guests generally should not be polite, and they should not not drink the tea as it will be considered a sign of impoliteness and disrespect for the host. Baidu answer is expected to be adopted.