Three Muslim foods refer to non-staple food, muslim food and meat. Muslim Sanshi means the general name of meat, food and non-staple food that conform to the eating habits of Hui, Kirgiz, Salar, Uygur, Kazak, Uzbek, Dongxiang, Tajik and Tatar. As a kind of diet and food with growth, strong openness and distinctive national characteristics, Muslim Sanshi originated in the Tang Dynasty, matured in the Qing Dynasty and the Republic of China, and flourished in the contemporary era.

Three Muslim foods:

1. muslim food: Food containing animal meat and its derivatives, which is produced and marketed according to the customs of ethnic minorities. According to the customs of ethnic minorities, halal food does not contain self-immolation, blood and pork. Due to the vast territory of China, the geographical climate and living environment in different regions are quite different, and the scope and standards of halal food in different places are different, showing strong regional characteristics.

2. Muslim non-staple food: non-staple food that meets the standards of Muslim food, including daily necessities, snacks and other foods. Any food that does not contain meat, animal fat and milk ingredients should not belong to halal food, such as vegetables, fruits, water, salt, etc., nor should it be labeled as "halal" or be produced and operated in the name of halal food.

3. Muslim meat: Muslim meat is mainly beef and mutton: Muslim beef is the main course in Muslim cuisine. The original name of Muslim cuisine is "Hui Cuisine". In the late Ming and early Qing Dynasties, Hui scholars Wang Daiyu and Ma Zhu translated the teachings of Islam, saying: "If you build a religion, it will be pure; if it is true, it will be right; if it is pure, it will be free from dirt; if it is true, it will be impartial."