Hui people’s signature Halal dishes include hand-caught mutton, large plate chicken, mutton stir-fried with green onions, braised naan meat, braised oxtail, stir-fried rabbit, etc.

The recipes are divided into 9 categories: delicacies, chicken, duck, fish and shrimp, beef and mutton, cold meat, vegetarian dishes, beets, soups and Xinjiang dishes.

A special section introduces various pasta snacks.

Because Ma Shikui once studied under the famous Hui Muslim chef Chu Lianxiang in the imperial kitchen in the late Qing Dynasty, and received his secret oral instructions, he has unique skills, and with his 60 years of practical experience, he has created more than 60 new halal dishes.

Characteristics of Halal Cuisine The most prominent feature of Halal cuisine is that the dietary taboos are relatively strict, and its dietary customs are derived from Islamic regulations.

Islam believes that people's daily diet is not only to maintain their health, but also to nourish their souls. Therefore, it advocates eating delicious and legal food.

In addition, scaleless fish and ferocious carnivorous animals with bad tempers such as eagles, tigers, leopards, wolves, donkeys, mules, etc. cannot be eaten.

The ingredients for halal dishes are mainly based on beef and sheep, and they are especially good at cooking mutton dishes.

The cooking techniques of halal cuisine were mainly fried, roasted and rinsed in the early days, which retains the dietary customs of nomadic people.

Since the Hui, Han, Manchu and Mongolian ethnic groups have lived together for a long time, the Hui people engaged in the cooking industry are particularly good at learning and absorbing good cooking methods from other ethnic groups.

As a result, the cooking techniques of halal dishes have been improved day by day from simple to complex, from less to more, including stir-frying, stir-frying, stir-frying, grilling, braising, roasting, frying and deep-frying, forming a unique system of halal dishes.

The taste of halal food is salty and fresh, with rich juice and rich flavor, fat but not greasy, tender but not sour.

However, there are different schools of halal cuisine in different regions such as northwest region, northern China, and southwest region.

Halal banquets are also very unique and can be roughly divided into five categories: agar-agar banquets, shark fin banquets, duck and fruit banquets, snack banquets and casual banquets.

It has the characteristics of integrating both traditional and simple styles, elegance and popular taste, high, middle and low-end salty preparations, and beautiful colors, flavors and shapes.

In addition, there are many types of halal snacks, using a wide range of ingredients, seasonal and colorful.