The most prominent feature of Muslim cuisine is strict dietary taboos, and its dietary customs are derived from Islamic rules. Islam believes that people's daily diet is not only for health, but also conducive to physical health, so it advocates eating beautiful and legal food. In addition, scaleless fish and fierce carnivorous and grumpy animals, such as eagles, tigers, leopards, wolves, donkeys and mules, are also inedible. The choice of Muslim dishes is mainly cattle and sheep, especially the cooking of mutton dishes. As early as the Qianlong period of the Qing Dynasty, Muslim whole sheep mats were made of mutton, sheep head, sheep tail, sheep hoof, sheep tongue, sheep brain, sheep eyes, sheep ears, sheep spinal cord and sheep viscera. Can make 120 dishes with different tastes, which reflects the chef's superb cooking skills. Whole lamb mats were very popular in Tongzhi and Guangxu periods in Qing Dynasty. Later, because it was too expensive to make a whole sheep mat, it gradually evolved into a whole sheep dish.

The cooking techniques of Muslim dishes are mainly cannon, roast and rinse, and most of them retain the eating customs of nomadic people. Due to the long-term coexistence of Manchu and Mongolian in the Hui period, the Hui people engaged in the cooking industry are particularly good at learning and absorbing the good cooking methods of other nationalities, thus making the cooking techniques of Muslim dishes from simple to complex, from less to more, and improving day by day, and frying, frying, frying, roasting, frying and frying are all improving, forming a unique Muslim cuisine system.

Muslim food tastes salty, juicy, fat but not greasy, tender but not tender. But there are different schools of authentic cuisine in different areas, such as northwest, north China and southwest China. Banquets of authentic dishes are also very distinctive, which can be roughly divided into five categories: swallow dishes, shark fin seats, duck fruit seats, convenient fruit seats and convenient seats. It has the characteristics of eclecticism, appealing to both refined and popular tastes, high, middle and low-grade salt, good color, fragrance and shape. In addition, there are many kinds of Muslim snacks, which are widely used, timely and colorful.