Hui people are widely distributed, and their food customs are not completely consistent. For example, Ningxia Hui people prefer pasta, like noodles, noodles, and mixed rice. Hui people in Gansu and Qinghai take wheat, corn, highland barley and potatoes as their daily staple food. Oily incense and prickly heat are special foods loved by Hui people all over the country, and they are indispensable for giving gifts to relatives and friends on holidays. Folk specialty foods include Niangpi, Lamian Noodles, noodles with large noodles, fried noodles with meat, bean curd, chop suey, noodles with minced meat and so on. Most people have fermented noodles all the year round for use at any time. Hui people in cities are used to drinking milk tea for breakfast all year round. The meat is mainly beef and mutton, and some also eat camel meat, and eat all kinds of scaly fish, such as herring, silver carp and bighead carp produced in the north. Pigeons are regarded as sacred birds among Hui people in Gansu province. They can be raised, but they are not easy to eat. If there are critically ill patients, with the consent of imams (religious professionals), they can be used as supplements. Hui people are good at frying, frying, stewing, frying, frying, roasting and other cooking techniques. Among the halal dishes with different flavors, Nostoc flagelliforme, Lycium barbarum, beef and mutton tendon, chicken and duck seafood are used as the main raw materials, which are exquisite in workmanship and good in color and flavor, as well as unique home-cooked dishes and snacks. Hui people in northwest China also like to eat pickles. Hui people pay more attention to drinks, and they don't drink stagnant water or unclean water. It is forbidden to take a bath, wash clothes and pour sewage next to people's drinking water sources. Hui people also like to drink tea and entertain guests with tea, and Gaiwan tea of Hui people in northwest China is very famous. Ningxia Hui people also drink eight-treasure tea pots and pans, which is also very distinctive. The typical food of Hui nationality mainly includes: Muslim Wansheng horse cake, mutton tendon dish, Jinfeng braised chicken, Weng Zi glutinous rice balls and mung bean skin. In Xining City, Qinghai Province, the famous Wanshengma pastry of the Hui nationality has a great influence. Jinfeng Braised Chicken in Shijiazhuang, Hebei, Majia Braised Chicken and Baiyunzhang Steamed Bun in Baoding, Majia steamed dumplings in Shenyang, Liaoning, Islamic Biscuit in Yixian, Beef and Mutton Paomo in Shaanxi, Wengzi Tangyuan, Mung Bean Skin and Beef Rice Noodles in Changde, Hunan are all famous in the local area. Luo Sihai, Jiukui Thirteen Flowers and Yueeryuan, which are popular in southern Ningxia, are famous all over the country. "Five Luo" means that five kinds of stir-fried dishes are served at the same time, and "Four Seas" means that four kinds of dishes with soup are served at the same time. "Jiukui", "Thirteen Flowers" and "Fifteen Moon Rounds" are the beautiful words of nine bowls, thirteen bowls and fifteen bowls of dishes respectively.