Hui people's dietary customs have a long history. As early as the middle of the 7th century, Arab and Persian Muslim merchants who came to Chang 'an by land brought many pure dishes from Arab and Persian regions while doing business. For example, Hui scones are said to have been handed down from the Tang Dynasty, and there is also a legend among the people that the western regions returned to Chang 'an to sell cakes. These Hui ancestors lived in Chang 'an and other places for a long time according to their original diet methods and systems. Hui ancestors who came to Guangzhou and Quanzhou by sea also brought many halal noodles and dishes. For example, in the Tang Dynasty, "oil fragrance" prevailed. According to legend, oil fragrance spread from Bukhara and Isfahan in ancient Persia to China. According to "All Classics, Sounds and Meanings", "This oil cake is delicious and effective." The cake "Haluwa" in the northwest Muslim settlement was originally a sweet food in the Arab region ("Haluwa" means "sweet" in Persian), which has been passed down from Chang 'an in the Tang Dynasty to this day. In the Song Dynasty, there was a pure dish called "Frozen Persian Ginger Soybean". According to legend, this dish was spread from Persia to China by Hui ancestors, first along the coast and then to the mainland. In the Yuan Dynasty, after the formation of the Hui people, the Hui people's diet became more colorful. First of all, during this period, there were many kinds of Hui food, and there were Hui food stalls on the streets and markets. Second, it has the dietary characteristics of Hui nationality, which not only retains and inherits some authentic dishes from Arabia and Persia, but also absorbs some production methods of China dishes and pasta. The combination of the two is used by the Hui people. For example, "baked buns" is a kind of food absorbed and created by Hui people on the basis of Arabian scones and China scones. There are also pure dishes such as "bald hemp food" and "give up and leave" (sherbet).

People in the Yuan Dynasty wrote ten volumes of Complete Works of Household Articles, including a section of Anhui Cuisine, which recorded Anhui Cuisine and its making method. For example:

Shekelpila, walnut kernel is peeled with warm water for 2kg, beaten in a pot under control, mashed with honey cooked by human 1 kg, kneaded in three pieces, kneaded into small dough pieces, stuffed with a truffle biscuit, and spread out in the oven.

Chop the rice cake, cook the sheep's head until it is boneless, the original juice of the beans turns sweet, the glutinous rice flour softens into a thick rice cake, and the crispy honey, pine nuts and walnut kernels are evenly supplied.

Bare hemp food, such as smooth noodles and round balls, is soaked in cold water and pressed into small pancakes, cooked in a pot, drained of juice, fried and eaten at will.

Harvey, stir-fry the dry noodles, then stir-fry the honey, stir with less water and cut with a knife.

In addition, the production methods of Burrito, Sour Soup, Eight-Ear Pagoda, Ancient Prickly Red, Conch, Your Horse's Teeth, Harry's Withdrawal and Hexi Lung are also recorded in detail. The palace cookbook "Drinking Rice Soon" compiled by Hu Sihui, the minister of Yuan Dynasty, recorded many Muslim folk dishes, such as "Hexi rice soup powder", "Hexi lung" and "suppressed steamed sheep". Most of them are made of mutton, and court ministers have realized the benefits and curative effects of mutton and beef on the body. Compared with the Yuan Dynasty, the diet of the Hui people in the Ming Dynasty had a new development, and there were many innovations in preparing dishes, cooking and making pasta, and the diet was diverse. Especially in this period, when baking cakes, steamed buns and long noodles, the Hui people inherited the tradition of their ancestors and liked to mix spices into the noodles to make the baked or steamed buns taste delicious, which was rare among the Han nationality and other nationalities at that time. Spices should also be used to cook porridge, mutton and beef. This spice is used in vegetable rice, which can not only flavor, but also disinfect and detoxify, and has therapeutic effect. For example, Ma Yu's Notes on Ma Shi Ri in Ming Dynasty said: "The spices eaten by Hui people come from the western regions, which is different from China. Mix them together, and use Masi to answer the good fortune. The ground trees are very fragrant ... There are Zanfulan, like red flowers, and the clouds are Ferula root ... The beans used in the song are like hazelnut meat, which is very fragrant and delicious. It is ground in flour, which is fragrant and poisonous. " These customs have influenced today. Nowadays, the unique cooking techniques and styles of many famous Hui chefs have been passed down from generation to generation. Huang Zheng's Wu Zhu Ji in the Ming Dynasty also recorded many Hui foods, such as Xie Ke Pi Ci, Juan Pancake, Sour Soup Cake, Eight Pagodas, Harwell, Gu Ci Hong and Conch. The "pea yellow" and "tasmi" of the Hui nationality in Qing Dynasty are very distinctive. After the Qing Dynasty, the Hui nationality was good at learning and introducing cooking techniques from other nationalities, and constantly developed and innovated. For example, Xi 'an mutton paomo, which is now famous all over the country, was invented by Chang 'an Hui chefs in the late Ming and early Qing dynasties on the basis of baking cakes and cooking mutton. Xi 'an Laotong's preserved mutton is said to be original in the early Qing Dynasty. There are also beef, Lamian Noodles, steamed stuffed bun and other foods, which were created by the Hui people in their long-term dietary practice. At the end of the Qing Dynasty and the beginning of the Republic of China, the Hui people's diet was more refined, refined and exquisite. The "All-sheep Banquet" was popular in Qing Dynasty, which was a high-standard Huizhou banquet. "Instant-boiled mutton" was also very popular with Muslims in the late Qing Dynasty. It operated in "Donglaishun" in Beijing and later expanded to Xi 'an Qingyazhai Hotel. Has been operating until now, won the praise of Chinese and foreign guests. These halal dishes and pasta were handed down by Hui chefs in past dynasties. Today, their diets are varied, colorful and unique in flavor. Many famous chefs have accumulated rich experience, some have compiled and published many years of cooking experience and technology, and some are actively rescuing some Muslim recipes that are about to be lost. According to statistics, there are nearly 2,000 kinds of halal recipes in China, which greatly enrich the lives of Hui people and are welcomed by the majority of Hui people. At the same time, it also makes the Han nationality and other ethnic groups have an appetite.

Hui people's diet has its own customs. Usually three meals a day, including breakfast, lunch and dinner. Breakfast is relatively simple, and young people eat more biscuits and the like; Older people are very particular. Generally, after the ceremony in the morning, they will make a cup of tea or cook pots and pans, and eat some cakes, steamed bread and rolls. Some even drink camellia oleifera. As a formal meal, Chinese food and dinner should be full and well eaten. However, we usually pay more attention to eating during festivals or when guests come to our home or on vacation. Hui people have a good habit, that is, after guests come, they pour tea first and order dried fruits and vegetables.