"China Qingzhen Cuisine" mainly introduces the compilation of Muslim diet and cooking techniques in China. This is dictated by Ma Shikui, a famous Muslim chef in Beijing, and edited by Ma Shulin. Published by Ethnic Publishing House 1982. The full text is 654.38+0.25 million words. More than 250 kinds of Qingzhen dishes with special flavors in Beijing, Shaanxi, Gansu, Ningxia, Qinghai and Xinjiang are described in detail. This book not only records the unique flavor and cooking skills of Muslim dishes in Beijing and Northwest China in detail, but also is an important material for studying the food culture and folk customs of Muslims of all ethnic groups in China.