Add all markdown articles with full text and images

content/Authentic_Muslim_Community_in_Jiaxing__Zhejiang_Hui_Mosques__Food_and_Canal_Hist.md

@@ -0,0 +1,209 @@
+---
+title: "Authentic Muslim Community in Jiaxing: Zhejiang Hui Mosques, Food and Canal History"
+original_url: "https://salaamalykum.com/article/2639"
+canonical_url: "https://salaamalykum.com/article/2639"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:45Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "df03bc6c1e651a72736c56a897177044a74e079d14654745b6467b8b62e31c54"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Authentic Muslim Community in Jiaxing: Zhejiang Hui Mosques, Food and Canal History
+
+**Reposted from the web**
+
+**Summary:** Jiaxing, Zhejiang Province has a Hui Muslim community tied to the Grand Canal, Ganpu Port, and more than 700 years of local history. This nine-year return visit preserves the source's mosque history, street changes, restaurant details, community notes, and photographs.
+
+I first visited the Muslim communities along the Grand Canal in 2016-2017. I went to Jiaxing back then, as described in my post, "Halal Travel Review: Jiaxing, Zhejiang in 2017." I took advantage of the New Year holiday to visit Jiaxing again and see how the local Muslim community has changed over these nine years. Overall, although the traditional neighborhood right next to the Jiaxing Mosque was cleared in 2019, there are still many Hui Muslim restaurants scattered throughout the old city. This shows that the Muslim community in Jiaxing remains very active.
+
+The Muslim community in Jiaxing began in the Southern Song Dynasty and has lasted for over 700 years. Even though it was interrupted for a few decades by war at the end of the Qing Dynasty, it remains one of the most important Muslim centers in Zhejiang.
+
+In 1246 (the sixth year of the Chunyou era of the Song Dynasty), the Song government set up a maritime trade office at Ganpu Port in Jiaxing, and foreign merchants began to gather there. Many Hui Muslim merchants settled on Luli Street in the southeast of Jiaxing city. Goods arriving from Ganpu Port were transferred here before being sent to the capital, Lin'an. Luli Street gradually became known as "Hui Muslim Street." In the early Yuan Dynasty, a large number of Hui Muslim troops were stationed near Lin'an. In 1276 (the 13th year of the Zhiyuan era of the Yuan Dynasty), the Jiaxing military command was changed to the Jiaxing Pacification Commission, and these Hui Muslim soldiers settled down permanently. Records show that in 1295 (the first year of the Yuanzhen era of the Yuan Dynasty), when Sayyid Ajjal Shams al-Din Omar served as the governor of Songjiang Prefecture, he brought 30,000 Hui Muslim soldiers from Jiaxing.
+
+During the Ming Dynasty, due to policies that allowed tribute but restricted trade, the Hui Muslim soldiers and foreign merchants gradually became the Hui Muslim population. Jiaxing saw the rise of several major family names, including Xu, Guo, Jin, Sha, Ma, and Yang, and they built the Jiaxing Mosque in 1602 (the 30th year of the Wanli era). The mosque still houses a stone tablet from the 30th year of the Wanli era titled "Record of the Construction of the True Religion Mosque in Jiaxing Prefecture." It was written by Ma Hualong, who was a Jiaxing official from Xinye, Henan, and a successful candidate in the imperial examinations in the fifth year of the Wanli era. The back of the tablet was inscribed in 1774 (the 39th year of the Qianlong era) with a "Record of the Renovation of the Jiaxing Prefecture Mosque." According to the Wanli tablet, "Among the provinces, Hangzhou has the most Muslims, and they have built mosques in the Jiaxing area for a long time." "Now, Muslims like Ma Zhonglü and others have donated money according to their means, bought a piece of vacant land south of Tongji Bridge east of the government office, and built this mosque, modeling it slightly after the style in Hangzhou."
+
+Jiaxing originally had a large mosque and a small mosque. The large one was destroyed during the Taiping Rebellion, so the small mosque inside the East Gate became known as the Jiaxing Mosque. The Jiaxing Mosque underwent major repairs in 1747 (the 12th year of the Qianlong era). A local official named Sha Dacheng funded the renovation and expansion of the halls and corridors, and he also added three lecture rooms. In 1774 (the 39th year of the Qianlong era), Sha Dacheng's nephew, a student named Guo Zaifen, rebuilt the main gate of the mosque and added five rooms.
+
+After the Taiping Rebellion, the Jiaxing Mosque fell into ruin. It was not used again until the early 20th century, when Hui Muslims newly arrived from Henan began using it. Since then, most of the imams have been hired from Henan. One of them, Imam Guo Qingxin, was from Kaifeng, Henan. He had previously taught at the Wangjia Hutong Mosque in Kaifeng. In 1948, he led more than 40 students from the Henan Arabic Language School to move south to Jiaxing. He was hired as the imam of the Jiaxing Mosque in 1950 and served for over 30 years.
+
+![image](https://files.catbox.moe/uveng1.jpg)
+
+![image](https://files.catbox.moe/cegiqe.jpg)
+
+![image](https://files.catbox.moe/qgsvs8.jpg)
+
+![image](https://files.catbox.moe/h98qod.jpg)
+
+![image](https://files.catbox.moe/76v7wa.jpg)
+
+![image](https://files.catbox.moe/g8j8m9.jpg)
+
+![image](https://files.catbox.moe/z7ba23.jpg)
+
+![image](https://files.catbox.moe/hc2pio.jpg)
+
+![image](https://files.catbox.moe/32mdoi.jpg)
+
+The current imam of the Jiaxing Mosque is from Ningxia. The people attending Friday namaz are half from Henan and half from the Northwest, along with some foreigners. During the opening prayer and the sermon, people arrived one after another. Eventually, they filled not only the main prayer hall but also the side halls, which shows how vibrant the Muslim community in Jiaxing is. After the prayer, several friends (dost) from Henan and the Northwest were selling cooked food and noodles at the mosque entrance, making the area very lively.
+
+![image](https://files.catbox.moe/nei1b3.jpg)
+
+![image](https://files.catbox.moe/z4ft1z.jpg)
+
+![image](https://files.catbox.moe/4htmwn.jpg)
+
+![image](https://files.catbox.moe/4neuve.jpg)
+
+![image](https://files.catbox.moe/nmtf6v.jpg)
+
+![image](https://files.catbox.moe/7m2v6y.jpg)
+
+![image](https://files.catbox.moe/u4cswu.jpg)
+
+![image](https://files.catbox.moe/disq02.jpg)
+
+![image](https://files.catbox.moe/lnb4rk.jpg)
+
+![image](https://files.catbox.moe/btvzuo.jpg)
+
+The Jiaxing Mosque preserves some very beautiful Arabic wood carvings from the mid-Qing Dynasty, which were likely carved during the renovations in the Qianlong era.
+
+![image](https://files.catbox.moe/ap66s4.jpg)
+
+![image](https://files.catbox.moe/rnnnxi.jpg)
+
+![image](https://files.catbox.moe/9q9vk9.jpg)
+
+![image](https://files.catbox.moe/rto8xp.jpg)
+
+![image](https://files.catbox.moe/0vg8wk.jpg)
+
+![image](https://files.catbox.moe/56i4b8.jpg)
+
+![image](https://files.catbox.moe/f1do11.jpg)
+
+![image](https://files.catbox.moe/xggzow.jpg)
+
+The Henan friends (dosti) who moved to Jiaxing in the 20th century also brought the Henan tradition of women's religious education. Jiaxing's women's religious education began in 1942, with Yang Huizhen serving as the first head teacher (jiaozhang). In 1946, Yang Huizhen founded the Jiaxing Islamic Care Home to provide shelter for the elderly, weak, women, and children.
+
+![image](https://files.catbox.moe/5kzsgj.jpg)
+
+![image](https://files.catbox.moe/jzyecu.jpg)
+
+![image](https://files.catbox.moe/l0bf7u.jpg)
+
+![image](https://files.catbox.moe/3yw0eg.jpg)
+
+Jiaxing Hui Muslims love martial arts, so they formed the Jiaxing Hui Muslim Martial Arts Team in 1980, led by Han Haihua of the Han family. There is still a martial arts school run by Han Maosen at the mosque entrance today.
+
+![image](https://files.catbox.moe/4c2vf0.jpg)
+
+When I first visited Jiaxing in 2017, there were many snack shops at the mosque entrance, and I even ate a beef rice dumpling (niurou zong). However, the area was cleared out in 2019, and there are far fewer snack shops now.
+
+![image](https://files.catbox.moe/uetjb8.jpg)
+
+![image](https://files.catbox.moe/954do4.jpg)
+
+Among the Hui Muslims who moved south from Henan to Jiaxing during the late Qing Dynasty and the Republic of China, half belonged to the Han family from Zhecheng, Shangqiu, Henan, known as the Great Han Family. The Han surname Hui Muslims in Zhecheng are said to be the Salar Hans who moved from Xunhua, Qinghai, in the late Yuan Dynasty. Their ancestor was originally named Shamuhan, and they later took the last syllable to change their surname to Han. In 1404 (the second year of the Yongle reign of the Ming Dynasty), the Han family moved to Yucheng, Shandong, and later a branch led by Han Yuanchen moved to Zhecheng, Henan, to settle down.
+
+To this day, many Hui Muslims with the surname Han still live near the Jiaxing mosque. Han Haili's family, located on Xiuzhou Road behind the mosque, moved to Jiaxing in 1938 when Henan fell. They have made a living selling Hui Muslim snacks for nearly 90 years, making them a famous old Jiaxing brand. When I came to Jiaxing in 2017, their shop was quite simple, but this time it has been renovated to look very refined, and they serve full meals to snacks. We ordered pan-fried dumplings (jianjiao), beef offal vermicelli pot (niuza fensi bao), fried fish noodles (baoyu mian), and crispy sesame flatbread (xiangsu bing). The beef offal pot arrived at the table bubbling and was very comforting, perfect for winter. The crispy sesame flatbread is very popular with children, and it is convenient to buy a few to take along when visiting the nearby ancient town.
+
+![image](https://files.catbox.moe/lukxx8.jpg)
+
+![image](https://files.catbox.moe/rpqoac.jpg)
+
+![image](https://files.catbox.moe/0j4wos.jpg)
+
+![image](https://files.catbox.moe/wtyitx.jpg)
+
+![image](https://files.catbox.moe/06tedo.jpg)
+
+![image](https://files.catbox.moe/w7r2w4.jpg)
+
+![image](https://files.catbox.moe/1mxgxe.jpg)
+
+![image](https://files.catbox.moe/bbekc5.jpg)
+
+![image](https://files.catbox.moe/xlofqf.jpg)
+
+The old city of Jiaxing is home to many Hui Muslim snack shops, including Haiqin's Deli, Henan Snack Shop, Guo's Beef Pan-fried Buns, Yudong Heritage Whole Lamb Restaurant, Pan-fried Bun and Beef Soup Shop, and Alin's Pan-fried Dumpling Shop. You don't have to worry about finding food when traveling in the old city of Jiaxing.
+
+![image](https://files.catbox.moe/vbb1be.jpg)
+
+![image](https://files.catbox.moe/si0p71.jpg)
+
+![image](https://files.catbox.moe/njtyj1.jpg)
+
+![image](https://files.catbox.moe/t0nwmf.jpg)
+
+![image](https://files.catbox.moe/nn8gb0.jpg)
+
+![image](https://files.catbox.moe/03n7n0.jpg)
+
+![image](https://files.catbox.moe/1186pl.jpg)
+
+![image](https://files.catbox.moe/fzigi3.jpg)
+
+![image](https://files.catbox.moe/z6k2ak.jpg)
+
+In the evening, we had dinner at Jingyage on Xiuzhou Road near the Jiaxing mosque. This place is also run by Henan friends, and they specialize in lamb soup and flatbread (yangtang shaobing), though I think the flatbread is only truly fragrant when made fresh in the morning. We ordered lamb soup braised noodles (yangtang huimian), stacked meat (duozi rou), and osmanthus beef tenderloin (guihua niuliu). The braised noodles and stacked meat both had a very authentic Henan taste and were very comforting to eat. The osmanthus dish is actually stir-fried eggs. Eating the beef tenderloin and stir-fried eggs wrapped in lotus leaf buns (heye bing) is very suitable for the tastes of Northerners, and our whole family thought it was delicious.
+
+![image](https://files.catbox.moe/pwi83t.jpg)
+
+![image](https://files.catbox.moe/bilo6g.jpg)
+
+![image](https://files.catbox.moe/mzluh5.jpg)
+
+![image](https://files.catbox.moe/i55uab.jpg)
+
+![image](https://files.catbox.moe/80cc99.jpg)
+
+![image](https://files.catbox.moe/heg3wo.jpg)
+
+![image](https://files.catbox.moe/z3m2yx.jpg)
+
+![image](https://files.catbox.moe/swk0u4.jpg)
+
+![image](https://files.catbox.moe/i5e6y7.jpg)
+
+The most worth-eating Hui Muslim restaurant in Jiaxing is undoubtedly Siruchun on Yuehe Street. Siruchun has a history of over 100 years and is now listed as a Jiaxing intangible cultural heritage for its "Hui Muslim pan-fried bun and dumpling making technique."
+
+Siruchun was founded in 1919 by a Hui Muslim from Henan named Bai Tisheng. It first opened inside the East Gate near the Jiaxing Mosque. At that time, Bai Tisheng mainly sold soy-sauce beef (jiang niurou), beef and lamb steamed buns (baozi), and pan-fried pancakes (jianbing). Because the buns were the most popular, the shop was also called the Bai Family Buns of the East Gate. When the Japanese army occupied Jiaxing in December 1937, the East Gate was destroyed by artillery fire, and the Bai family fled to the countryside for safety. After the fighting calmed down at the end of 1938, Bai Tisheng opened the Siruchun Stir-fry Restaurant at the street corner near Xuangong Bridge. Later, it became one of the most famous Hui Muslim stir-fry restaurants in Jiaxing, alongside Chunhuayuan and Yuxinglou.
+
+During the public-private partnership period in the 1950s, Siruchun merged with several other Hui Muslim snack shops. It stopped selling stir-fried dishes and only served beef noodles and pan-fried pancakes. In 1969, Changshuitang was widened and Xuangong Bridge was demolished, causing Siruchun to disappear.
+
+After the 1990s, the three-story YSL Garden Hotel opened near Zhongshan Bridge in Jiaxing. Many of the veteran chefs and their apprentices from the old Chunhuayuan and Siruchun returned to work there, making the Garden Hotel the go-to spot for authentic Hui Muslim stir-fry in Jiaxing at the time. In 1998, the Garden Hotel was demolished for the construction of the city moat green belt. That same year, the Hui Muslim restaurant Chunhuayuan on Jianguo Road was also torn down, leaving Jiaxing's Hui Muslim dining scene in a difficult spot.
+
+In 2008, Bai Tisheng's descendant, Bai Qingmin, and his children reopened the Bai Family Bun Shop on Yuehe Street. The chefs and bun makers who had worked at Chunhuayuan and the Garden Hotel came to help, some of whom were already over seventy years old. In 2012, the Bai family continued by restoring the Siruchun Stir-fry Restaurant, which became the most famous time-honored Hui Muslim brand in Jiaxing.
+
+When I visited Siruchun in 2017, I ate fruit soup (shuiguo yuanzi geng), crab roe tofu (xiehuang doufu), Indian aster greens (malantou), and Bai family fried fish (baojia baoyu). This time, I ordered beef strips with pickled mustard greens and edamame (xuecai maodou niurousi), stir-fried eggs with silverfish (yinyu chaodan), soy-sauce duck (jiangya), braised gluten (suji), and Indian aster greens. If you want to eat traditional Jiaxing Hui Muslim cuisine, this is the right place to come. Our favorite dish is the beef strips with pickled mustard greens and edamame. It is cooked very lightly, and both adults and children love it. Stir-fried eggs with silverfish is also a specialty of the Jiangsu, Zhejiang, and Shanghai regions, and it is very nutritious. The soy-sauce duck is a bit cold to eat in winter, so I heated it up in the shop's microwave. Since the other dishes are quite light, the soy-sauce duck helps balance the meal. I have always loved braised gluten, and it is hard to find it this good in the north. I really liked the Indian aster greens last time I ate them because they are so fresh and crisp. I recommended them to my family this time, and they all liked them too.
+
+Because the shop is on Yuehe Street, the foot traffic is very high, and the service can't always keep up. This is understandable, and even though there are many people eating, the food still comes out quickly.
+
+![image](https://files.catbox.moe/mtddqq.jpg)
+
+![image](https://files.catbox.moe/91lrwm.jpg)
+
+![image](https://files.catbox.moe/6r4s6k.jpg)
+
+![image](https://files.catbox.moe/qltk9o.jpg)
+
+![image](https://files.catbox.moe/jyuj0a.jpg)
+
+![image](https://files.catbox.moe/2lr5oh.jpg)
+
+![image](https://files.catbox.moe/fqq6ut.jpg)
+
+![image](https://files.catbox.moe/wld5bc.jpg)
+
+![image](https://files.catbox.moe/4a1kby.jpg)
+
+There are two other unique Hui Muslim restaurants in Jiaxing: one is a Jiangxi home-style restaurant run by Hui Muslims from Xi'an, and the other is a Northeast-style iron pot stew. If any friends (dosti) want to try a different flavor, they can check those out. We actually really wanted to try the Jiangxi home-style food, but we gave up because we had children with us and couldn't eat spicy food.
+
+![image](https://files.catbox.moe/ziyexn.jpg)
+
+![image](https://files.catbox.moe/08ehmi.jpg)

content/Beihai_Park_Huihuiying_Mosque__A_Beijing_Muslim_Heritage_Travel_Note.md

@@ -0,0 +1,79 @@
+---
+title: "Beihai Park Huihuiying Mosque: A Beijing Muslim Heritage Travel Note"
+original_url: "https://salaamalykum.com/article/1910"
+canonical_url: "https://salaamalykum.com/article/1910"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:46Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "f85dd3c25b2eff4a6b5bf6427546534d297f250dbfee935e23c5084d8a41acb0"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beihai Park Huihuiying Mosque: A Beijing Muslim Heritage Travel Note
+
+**Reposted from the web**
+
+**Summary:** This travel note introduces Beihai Park Huihuiying Mosque: A Beijing Muslim Heritage Travel Note. During the Qing Dynasty, there was a mosque in Beijing built by imperial decree: the Huihuiying Mosque located on West Chang'an Street, which was also the only mosque built by the Qing government. It is useful for readers interested in Beihai Park, Beijing Mosque, Hui Muslims.
+
+During the Qing Dynasty, there was a mosque in Beijing built by imperial decree: the Huihuiying Mosque located on West Chang'an Street, which was also the only mosque built by the Qing government. Regrettably, the main hall of the Huihuiying Mosque collapsed due to disrepair in the 1900s and was completely demolished by Yuan Shikai in the early years of the Republic of China. However, in Beihai Park, there is a building with a shape and era very similar to the main hall of the Huihuiying Mosque, which allows us to imagine the former magnificence of the Huihuiying Mosque: the Hall of Ultimate Bliss (Jile Shijie Dian) in Xiaoxitian.
+
+In 1759, after the Qianlong Emperor pacified the Great and Small Khojas of the White Mountain Sect, he summoned the Hui Muslims who had surrendered, led by the 'Eight Peers of the Hui Region', to the capital. The high-ranking nobles and beks (local officials) among these people were managed by the Lifanyuan (Court of Colonial Affairs) and lived in exclusive residences, while the ordinary Hui Muslims were organized into the 'Hui People's Zuo Ling' (Hui Muslim Company) under the Left Wing Fifth Regiment of the Plain White Banner of the Imperial Household Department, known in Manchu as 'hoise niru', and were settled in the Huiying (Hui Muslim Camp) outside the West Chang'an Gate.
+
+Construction of the Huiying began in 1759; it originally had 147 rooms, and later, as more Hui Muslim craftsmen and artisans arrived in the capital, it was expanded in 1763 to reach 310 rooms. After the Huiying was built, the Qianlong Emperor had a mosque built on its west side, which was completed in 1764. The Qianlong Emperor inscribed the 'Stele Record of the Imperial-Built Hui mosque' and placed it in the mosque, writing: 'The Hui Muslims gather here at the appointed times, and the beks who come to the capital for their annual audience all worship with joy, marveling at something never seen before in the Western Regions.' Until the bek system was abolished in 1884, this was the place where beks from all over Xinjiang completed their worship during their annual visits to the capital.
+
+Regarding photographs of the main hall of the Huihuiying Mosque, the earliest one currently available was taken in 1870 by the Scottish physician Dr. John Dudgeon. The mosque's main hall in the photo is a square pavilion building with a double-eaved, four-cornered pyramidal roof, which is unique among all the mosques in Beijing.
+
+![image](https://files.catbox.moe/dnzrk6.jpg)
+
+According to records, the Qianlong Emperor had several double-eaved, four-cornered pyramidal roof square pavilion buildings built in Beijing. Among them, the Hall of Ultimate Bliss in Beihai and the Huihuiying Mosque were almost identical in shape, both being 'nine open bays with seven hidden', meaning they had ten pillars and nine bays, with the outermost two bays being a veranda, making the actual building seven bays wide. Furthermore, the eras of the two buildings are also very close. The Hall of Ultimate Bliss was built in 1768, only four years after the completion of the Huihuiying Mosque, and it is possible that they even shared the same construction team.
+
+However, there are still some differences between the two buildings. As a building constructed by the Qianlong Emperor to celebrate his mother's birthday, the Hall of Ultimate Bliss stands 26.9 meters tall and is the largest square pavilion palace building in China, while the Huihuiying Mosque was slightly smaller in scale. The Hall of Ultimate Bliss is covered with yellow glazed tiles with green edges and features high-ranking golden dragon and seal-style paintings between the beams, while the Huihuiying Mosque had green glazed tiles, and the grade of its paintings was likely relatively lower.
+
+In short, if you happen to be taking a stroll in Beihai Park, you can still go see the Hall of Ultimate Bliss and imagine the building that was once very similar to it—the main hall of the Huihuiying Mosque.
+
+![image](https://files.catbox.moe/y6qviy.jpg)
+
+![image](https://files.catbox.moe/0y4i46.jpg)
+
+![image](https://files.catbox.moe/yx6uxv.jpg)
+
+![image](https://files.catbox.moe/aszkxo.jpg)
+
+![image](https://files.catbox.moe/4e7hab.jpg)
+
+Additionally, from an old photograph taken in front of the north gate of the Huihuiying Mosque's main hall, one can see exquisite openwork window lattices, which are also very close to the window lattices of the Hall of Ultimate Bliss.
+
+![image](https://files.catbox.moe/54bg06.jpg)
+
+![image](https://files.catbox.moe/ydc0nj.jpg)
+
+![image](https://files.catbox.moe/82y9lx.jpg)
+
+In 1912, Yuan Shikai was elected President and chose Zhongnanhai as the Presidential Palace. Soon after, Zhu Qiqian, Minister of the Interior, presided over the renovation of the Baoyue Tower at the southern end of Zhongnanhai into the new gate of the Presidential Palace, Xinhua Gate, while also expanding the street in front of the palace and building a decorative wall across the street. Because it was adjacent to the Baoyue Tower, both the gate and the main hall of the Huihuiying Mosque were forced to be demolished. After the main hall was demolished, the congregants had nowhere to pray, so they rebuilt a small hall on the original site.
+
+Because the Republic of China stopped issuing stipends to the Banner people in its early years, the Huihuiying community lived in poverty. The rebuilt main hall was very small, consisting of two connected shed-roofed rooms, and the rear mihrab (niche indicating the direction of prayer) also had a shed roof, lacking the traditional dome of a mosque. Since the original north gate was blocked by the decorative wall, the mosque had to change its entrance to face south, and the stone arch carved with continuous lotus patterns from the original gate was placed above the new gate.
+
+After the liberation, the Huihuiying Mosque was occupied by the guard regiment for a long time until the demolition began on the south side of West Chang'an Street in 2009. On June 8, 2010, the Republic-era main hall and gate of the Huihuiying Mosque were demolished. In 2011, the Xicheng District Cultural Committee rebuilt the mosque 200 meters west of the original site, and the 'Stele Record of the Imperial-Built Hui mosque' inscribed by the Qianlong Emperor was placed back in the courtyard. Regrettably, the new mosque was not built according to the original design, and the only remaining stone arch was placed on the mihrab of the main hall. Today, the new mosque has been built for more than ten years, but it has never been opened.
+
+![image](https://files.catbox.moe/2msxcf.jpg)
+
+![image](https://files.catbox.moe/4kath7.jpg)
+
+![image](https://files.catbox.moe/y27dwj.jpg)
+
+![image](https://files.catbox.moe/ngutbk.jpg)
+
+![image](https://files.catbox.moe/4m8g7e.jpg)
+
+![image](https://files.catbox.moe/fyvk2s.jpg)
+
+![image](https://files.catbox.moe/3454hx.jpg)
+
+Although we cannot enter the Huihuiying Mosque to see the stone arch, we can still see very similar continuous lotus stone arches on the glazed archways around the Hall of Ultimate Bliss in Beihai, although because the Hall of Ultimate Bliss is a Buddhist building, the lotus carvings on the stone arches have a few more of the Eight Buddhist Treasures.
+
+![image](https://files.catbox.moe/dch6j4.jpg)
+
+![image](https://files.catbox.moe/ep8doo.jpg)

content/Beijing_Halal_History__Muslim_Shops_West_of_Caishikou_Road.md

@@ -0,0 +1,87 @@
+---
+title: "Beijing Halal History: Muslim Shops West of Caishikou Road"
+original_url: "https://salaamalykum.com/article/2065"
+canonical_url: "https://salaamalykum.com/article/2065"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:38Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "a72d723230f5fce7dacc5a6ffce21a83020dc1f01c72a17bc9d6362f2b5947ba"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Halal History: Muslim Shops West of Caishikou Road
+
+**Reposted from the web**
+
+**Summary:** Beijing Halal History: Muslim Shops West of Caishikou Road is presented here as a firsthand travel account in clear English, beginning with this scene: Caishikou was once the main wholesale vegetable market in Beijing. Guang'anmen Street, located west of Caishikou, was lined with shops and very busy, and many of these businesses were run by Hui Muslims. The account keeps its focus on Beijing Halal Food, Caishikou, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source.
+
+Caishikou was once the main wholesale vegetable market in Beijing. Guang'anmen Street, located west of Caishikou, was lined with shops and very busy, and many of these businesses were run by Hui Muslims.
+
+The book "Xuanwu History and Culture Volume 5" includes an article by Liu Xiangbo called "Memories of Shops Along the Street West of Caishikou." The author wrote this in 1993, just before the road widening project on Guang'anmen Inner Street. I copied the parts about Hui Muslims from the text to use as reference material. For the locations of the shops mentioned in the text, you can refer to the 1935 map of the outer four districts of Beiping.
+
+![image](https://files.catbox.moe/id75qv.jpg)
+
+North side of the road west of Caishikou:
+
+1. Sha's Shop. Run by a Hui Muslim family named Sha. It had no storefront, but was set back with a gate large enough for a cart to enter. There are two small rooms built over the gate, with a tinware shop located above them. Like Yaojia Inn on the west side of the entrance to Beibanjie Hutong, Shajiadian mostly houses rural peddlers who come into the city to sell vegetables and fruit. A descendant of the Sha family lives in the first house on the north side of the west entrance of Hongluochang, on the east side of Lanman Hutong.
+
+2. Laiba's tripe (baodu). A two-room wine shop (jiugang) called Taiyuan has a Hui Muslim man named Laiba who runs a permanent stall selling tripe (baodu) right in front.
+
+**[Living Forest (Huoshuyun)]**
+
+Zhengxingde Tea House. The words 'Tianjin Branch' are written in front of the door. This is a tea shop run by Hui Muslims. Most of the customers are also Hui Muslims. There are not many houses behind the shop, and the village goods are kept in a separate warehouse (duifang) on the east side of the inner road of Lanman Hutong. For many years, Zhengxingde used white paper with red woodblock-printed labels to package its tea.
+
+**[Sesame Shop Alley (Zhima Dian Hutong)]**
+
+Mutton stall (yangrou chuangzi). It has two storefronts, but I do not remember the name. This is a long-standing beef and mutton shop run by Hui Muslims. Near the entrance on the east side sits a meat cutting table (rouchuangzi). It is scrubbed so clean that the white wood grain shows through. Beef and lamb are laid out on the table, and more meat hangs from copper hooks on a horizontal bar above it. In front of the meat table sits a long, unpainted wooden bench about a foot wide. It is not for sitting. Customers use it to hold their shopping baskets and other belongings. Customers are not allowed to put their things on the meat table to keep it clean and halal. People say this rule was agreed upon by Hui Muslims and Han residents to avoid conflicts over their different daily habits.
+
+The lamb shop also sells cooked items like soy-sauce beef (jiang niurou), roasted lamb (shao yangrou), and beef and lamb offal (niuyang zasui). Especially in summer, the shop always has a pot of meat broth simmering on the stove. When people buy offal, they often bring a green glazed jar. The shopkeeper gives them half a jar of broth for free. It is light and not greasy, making it a cheap and delicious way to dress noodles in the summer.
+
+Guang'anmen Vegetable Market. Just west of Dafeng Hao, there is a Hui Muslim tofu pudding (doufunao) stall and a Hui Muslim sticky rice cake (qiegao) stall right at the entrance. They have been there for a long time.
+
+Dachangheng Kerosene Shop. The shop had two storefronts and was three rooms deep. It was opened by Liu Fazeng, a Hui Muslim from Baigou River in Xincheng, Hebei Province. Electric lights only reached every street and alley in Beijing after the founding of the People's Republic of China. In the past, most homes and shops used kerosene lamps, so they consumed a lot of kerosene. Back then, there was no domestic oil, so it was called foreign oil (yangyou). Naturally, Dachangheng sold foreign oil from Texaco and Shell.
+
+Besides kerosene, Dachangheng also sold kerosene lamps, lamp wicks (dengnian), and matches (which Beijingers call qudeng or yanghuo). They also sold brown sugar, white sugar, rock sugar, and cigarettes, and business was very good. Wealthy families bought several pounds or more of kerosene at a time to use slowly, while poor citizens mostly bought only what they needed for the day. Every evening, families would take out their kerosene lamps, use rough paper (maotouzhi) to wipe the soot off the glass lamp shades (dengzhao), and check if there was enough oil for the night. If not, they would carry their lamp or a glass bottle to the kerosene shop. At the kerosene shop, kerosene was stored in large drums. The shopkeeper used a metal scoop (tizi)—which looked like a wine dipper but was welded from tinplate instead of bamboo—to measure the amount and pour it through a funnel into a kerosene lamp or bottle. That is why Beijingers usually call buying kerosene 'hitting' (da) kerosene.
+
+**Outer Fourth District Police Station**
+
+Sesame flatbread (shaobing) shop. The shop had a one-room storefront that went three rooms deep. I cannot remember its name, which ended in 'zhai'. In the early morning, they mainly sold sesame flatbread (shaobing), fried dough twists (mahua), crispy fried rings (jiaoquan), and soy milk (doujiang). They also made honey-glazed fried dough twists (mi mahua), brown sugar flatbread (tang huoshao), steamed buns (dun bobo), triangular sugar cakes (tang sanjiao), and date cakes (zaobing). During the Dragon Boat Festival, they wrapped sticky rice dumplings (zongzi), and for the Spring Festival, they made seasonal foods like New Year rice cakes (niangao) to sell. In the afternoon, they only baked a few batches of fresh sesame flatbread (shaobing) and stopped making fried items. Two Hui Muslim brothers ran the shop and had one or two assistants. One assistant, surnamed Tie, had worked there for many years and opened his own sesame flatbread (shaobing) shop nearby after liberation. Later, I went into the Nanlaishun snack shop.
+
+Yuelai Inn. It was called an inn, but it had long stopped being a place for traveling merchants to stay and was instead filled with all kinds of long-term residents. The courtyard was huge with over a hundred rooms. The landlord was a Hui Muslim named Ma, whom everyone called Fifth Master Ma. At the north end of the courtyard, he used a decorative wall to section off a small yard. He left a moon gate (yue liang men) in the wall and kept many pigeons there. There was a back door in the northeast corner of the courtyard that led to Guang'an Xili. Inside the door was a large pit where children could jump in and splash around. It was filled with wastewater from the bean sprout workshop in the courtyard where they washed beans to grow sprouts. The courtyard had a vegetable shop, a mat shop, a straw bag shop, and street vendors selling various things like roasted sweet potatoes (kao baishu).
+
+**[Juguo Hutong]**
+
+**Magpie Alley (Xique Hutong)**
+
+Liu Siba's hay shop. Guang'an Alley used to be called Jar Alley (Guan'er Hutong), and it was the site of the daily morning market. On the west side of the entrance, there is a hay shop run by a Hui Muslim named Liu Siba. Liu is from the same family as the owners of the Roast Meat Liu (Kaorou Liu) shop east of Hufang Bridge. The shop sold hay for livestock, and they hired several workers to spend all day cutting the grass with a fodder cutter. It is the only hay shop near Caishikou that I remember seeing in my childhood.
+
+South of the road, west of Caishikou:
+
+Nanlaishun Snack Shop. In the late 1950s, the Guixinzhai pastry shop, Deyigong stationery store, and a popsicle shop at the entrance of Chengxiang Alley were torn down. The Xuanwu District Catering Management Office built the Nanlaishun Snack Shop there, which could seat over a hundred people. It gathered all kinds of snacks favored by Beijing's Hui Muslims: sesame flatbread (shaobing), brown sugar flatbread (tanghuoshao), crispy fried rings (jiaoquan), thin crispy crackers (baocui), fried dough cakes (youbing), sugar cakes (tangbing), honey twists (mimahua), sugar twists (tangmahua), fried rice cakes (zhagao), sticky rice cakes (qiegao), steamed sponge cakes (fenggao), date cakes (zaobing), large flatbreads (dabing), stuffed pies (xianbing), red bean porridge (xiaodouzhou), sweet porridge (tianzhou), millet flour porridge (miancha), and tofu pudding (doufunao). You could find almost every snack that ever existed in Beijing here. You could buy them to take home or sit inside the shop to eat. It did not cost much, and if you picked different items, you could eat there for ten days or half a month without ever repeating a dish. Morning, noon, and night, the shop was always bustling and packed with people. Later, they added a private dining area to serve stir-fried dishes, hot pot (shuanrou), and to host full banquet tables. The waiter, Master Ji, lived in Huashi outside Chongwen Gate. He had worked in this industry his whole life, starting early on at Yimuyuan in Xidan, and knew the dishes of Beijing's Hui Muslim restaurants like the back of his hand. He was warm when greeting guests and knew how to read and care for a customer's needs. If you wanted to save trouble and avoid waste, you could tell him your budget, and he would arrange the meal so you spent little but ate very well. Even though he served several tables by himself, he stayed focused and took great care of every guest until they finished their meal and walked out the door. After the Turpan Restaurant (Tulufan Canting) opened, Master Ji was hired as the front-of-house manager.
+
+A pigment shop. It was a small storefront, also called an alkali shop (jianpu), and it looked very plain. During the Japanese occupation, it briefly became an electrical supply store selling light bulbs, wires, porcelain cleats, porcelain insulators, fuses, electrical tape, and other electrical materials. The owner was a Hui Muslim who always rode a nice bicycle with a friction-drive generator (modiangun) to get around. Later, he closed this shop and opened another electrical supply store on the west side of Xizhuan Hutong. Besides selling electrical parts, the store also took on jobs like installing electric lights.
+
+Junwang Sesame Flatbread Shop (Junwang Shaobing Pu). The shopkeeper is young but wears a handsome beard in the tradition of Hui Muslims, which is likely how he earned the nickname Handsome Wang (Jun Wang). He sells snacks like sesame flatbread (shaobing) and twisted fried dough (mahua tanghuoshao). The fried crispy ring (zha jiaoquan) is his most famous item, which is crunchy and not greasy when tucked into a sesame flatbread or wrapped in a thin pancake (jianbing). The shop also grinds its own soy milk. The shop is often full of customers early in the morning.
+
+**Pass-through door (chuantang men)**
+
+Shihong Steamed Bun Shop is a Hui Muslim shop. Outside the door, a steamer sits on a stove made from a large oil drum, puffing out steam all day long. A young apprentice stands in front of the door, shouting at the top of his lungs, "Fresh steamed buns are hot!" His calls echo back and forth with the young clerk at Yongfahu Steamed Bun Shop across the street, adding a lively atmosphere to the street. The steamed buns (baozi) at the Hui Muslim bun shop are wrapped differently than those made by Han Chinese, with fewer pleats on top. They are mostly filled with lamb and chives. The worker fills a steamer basket and adds it to the bottom of the stack in the steamer. A wooden, cylindrical cover sits over all the baskets, so fresh buns are always ready.
+
+Shihong sold other flour-based foods besides buns. It closed around the time of the Liberation, though some say it moved to the east gate of Liulichang. Later, a shop making large and small steelyard scales opened here. The owner of Shihong was reportedly a Hui Muslim from Dezhou, Shandong.
+
+Gas welding shop. It was a storefront run by a Hui Muslim named Ma Dewen, who used to sell sticky rice cake (qiegao) in front of the Guang'an vegetable market. In the early days after Liberation, he changed his trade to take on all kinds of gas welding work here, and business was quite good. Ma was also a neighborhood activist in the 1950s.
+
+**Lanman Hutong**
+
+Qinghuazhai. Near Caishikou, the only pastry shop for Hui Muslims was Qinghuazhai, located on the west side of the road just inside the entrance of Lanman Hutong, and it was opened by a Hui Muslim named Ma Lanting. The shop was gone by about the 1960s, but the name Qinghuazhai Pastry Factory is still kept today.
+
+Hui Muslim beef and mutton shop. It had two storefronts with a blue tent with white characters set up in front, and the owner and the shop assistants were all from Dezhou, Shandong. It operates much like the lamb shop on the north side of the road, so I will not repeat the details here. They also sell spiced beef (jiang niurou) and lamb offal soup (yangzasui), and serve free meat broth.
+
+**Xizhuan Alley**
+
+Electrical supply store. This is a single-frontage shop run by Hui Muslims. They originally had an electrical store on the south side of Xuanwai Street, right across from Caishikou, before moving here. Two brothers run the shop without any hired help. Besides selling electrical parts, they also go out to install and repair lights.
+
+Large crowded courtyard (dazayuan). This is also a long, narrow courtyard (tongziyuan) with a path in the middle. Low, gray-roofed bungalows are built against the east and west walls, and most of the residents are poor city dwellers. The Wang family set up a snack stall right in front of Yuhua Middle School (now Guang'an Middle School) across the street. They sold everything you could eat or drink, including sugar-coated beans (tangdou), melons and fruits, cigarettes, toilet paper, chilled soda, sour plum drink (suanmeitang), and shaved ice dessert (xuehualao). Later, they added glass and picture frames to their stock, cutting glass to order at the stall and even going out to install window and door glass for construction jobs. The business supported a family of seven or eight people. Old Man Wang was a devout Hui Muslim who set up his stall at daybreak and packed up at ten at night, working hard through wind and sun, but during Ramadan, he would not eat or drink a drop until he saw the stars and the moon.

content/Beijing_Muslim_History__Hui_Stories_Outside_Fuchengmen.md

@@ -0,0 +1,145 @@
+---
+title: "Beijing Muslim History: Hui Stories Outside Fuchengmen"
+original_url: "https://salaamalykum.com/article/2073"
+canonical_url: "https://salaamalykum.com/article/2073"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:41Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui History"
+content_hash: "c94a453966eb07442e7b44df04bd233a0325895191a2d454eb02851b1695ebff"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Hui Stories Outside Fuchengmen
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Hui Stories Outside Fuchengmen is presented here as a firsthand travel account in clear English, beginning with this scene: I recently bought a new book from the Zhengyang Library at Xisi in Beijing this September called 'Memories of the Suburbs Outside Fuchengmen'. The account keeps its focus on Beijing Muslim History, Fuchengmen, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source.
+
+I recently bought a new book from the Zhengyang Library at Xisi in Beijing this September called 'Memories of the Suburbs Outside Fuchengmen'. The author, Zhang Guoqing, is a Hui Muslim who lived outside Fuchengmen for generations. He was born in Yuetan East Alley in 1939 and lived outside Fuchengmen until 2005. After retiring, he started writing down his childhood memories, which eventually became this book.
+
+During the Qing Dynasty and the Republic of China, there were mosque neighborhoods in the suburbs outside all nine gates of Beijing's inner city. Places like the areas outside Chongwenmen and Chaoyangmen even had three or four mosques, and there is relatively more written history about them. Because there were fewer Hui Muslims living outside Fuchengmen and they were more spread out, there has always been a lack of articles about them. This book not only fills the gap in writings about the Hui Muslims outside Fuchengmen, but it is also very special because it comes from vivid childhood memories.
+
+![image](https://files.catbox.moe/yoniko.png)
+
+![image](https://files.catbox.moe/lnk969.png)
+
+The author drew a map of the area outside Fuchengmen in 1949. You can see the location of the Fuchengmen Outside Mosque (Xiaochangkou libaisi). This is the first time I have seen a map that marks the exact location of this mosque. Today, a stone tablet from the Qianlong period of the Qing Dynasty belonging to the Fuchengmen Outside Mosque is still stored inside the mosque of Emperors of Successive Dynasties in Beijing. It is the only remaining witness to this mosque.
+
+![image](https://files.catbox.moe/lmk552.png)
+
+The author's grandfather worked as a scale operator at the Shunxing Vegetable Shop in the Yuetan vegetable market. Every morning, vegetable farmers would drive horse, mule, donkey, and ox carts to deliver vegetables to the shops. Each shop used a large wooden scale that was 1.5 meters long. The scale operator had to quickly and accurately place the weight on the right mark and call out the weight of the vegetables as fast as possible.
+
+![image](https://files.catbox.moe/cwlivg.png)
+
+The author recalls many halal businesses on Fuwai Street during the Republic of China era. For example, the owners of the Guang Sheng De lamb shop were two brothers from Dezhou, Shandong, who were cousins of the author's grandfather. They named the shop using one character from each of their names and added the character 'De' to show their deep affection for their hometown of Dezhou. The owners of both the Dong Ju Yuan and Xi Ju Yuan lamb shops were Uncle Zhang Dianchen, and the author's third grandfather worked as a butcher there. There were also many others, including the halal Fu Long pastry shop (bobo pu), the halal Huang family sesame flatbread shop (shaobing pu), Wensheng sesame flatbread shop, Yang family breakfast shop, Wan family restaurant, Fucheng Xing grain store, Jin the Hui Muslim's plaster shop, and the Sanjiang Hui Muslim restaurant.
+
+![image](https://files.catbox.moe/tl3jls.png)
+
+Two Hui Muslim families with ancestral roots in Dezhou, Shandong, shared the surname Man.
+
+The author's grandmother came from the Man family in Shuncheng outside Fucheng Gate and was a cousin of the famous Peking opera star Ma Lianliang. The Man family in Shuncheng was the largest Hui Muslim household in the area at the time, and they made their living in the cattle business. The Man family raised cattle and also slaughtered them, selling beef wholesale to lamb and beef shops. The east courtyard of the Man family home has a large cattle pen with wooden fences, and next to it is a wrestling ring where anyone who loves to wrestle can show off their skills. Every autumn and winter, the Man family sets up three large iron pots over a meter wide to stew offal (zasui) and beef bones, which they then give away to poor families.
+
+![image](https://files.catbox.moe/7qa74j.png)
+
+![image](https://files.catbox.moe/oejik7.png)
+
+![image](https://files.catbox.moe/m6pq1b.png)
+
+East of the Yuetan Archway is the Man Family Mutton Shop, which is one of the largest mutton shops on Fuchengmen Outer Street. Their meat cutting table (yangrou chuangzi) is about 1.3 or 1.4 meters high and the size of a single bed, and they cut and sell both beef and mutton on it. In front of the table is a wooden bench for customers to sit on or to place their belongings. They allow people to trade clean lotus leaves, sunflower leaves, or large castor leaves for an equal weight of beef or mutton. Since there were no plastic bags back then and paper would stick to the meat, it was common practice to use leaves for wrapping.
+
+![image](https://files.catbox.moe/3y9606.png)
+
+![image](https://files.catbox.moe/7tpa1i.png)
+
+![image](https://files.catbox.moe/77bl4i.png)
+
+Recalling the halal banquet dishes (dapeng cai) from outside Fuchengmen. In the past, authentic Beijing halal food was found at banquets, not in restaurants. Hui Muslims in Beijing used to prefer hosting banquets at home rather than going to restaurants. It felt more respectful and proper, and they could control every detail.
+
+Before the 1950s, famous halal tent-banquet caterers outside Fuchengmen included Cai Ji at Beilushikou, Liu Ji at Yuetan East Alley, Xin Ji at Nanyingfang, and Wang Songshan’s uncle. Cai Ji usually sold millet porridge with sesame paste (miancha) and tofu pudding (doufunao) at the Yuetan market, and made various malt candies (guandongtang) and sugar melons (tanggua) in winter. Xin Ji sold fried dough cakes (youbing), sugar-coated fried dough cakes (tangyoubing), and crispy crackers (baocui) at the same market. The other two families also worked at the market and would set up tent banquets whenever someone invited them.
+
+Banquets were categorized by the host's budget and the season. Every table usually started with appetizers like date-stuffed fried rolls (zaojuanguo), savory fried rolls (xianjuanguo), pea flour cake (wandouhuang), steamed rice cakes (aiwowo), and tea-infused vegetables (chacai), sometimes followed by fruit. Mid-range hot dishes included stewed meat, steamed pork with soy sauce (kourou), steamed meatballs (kouwanzi) or stir-fried meatballs (liuwanzi), steamed shredded meat (kousongrou), braised meat strips (paroutiao), sweet and sour lamb (tasimi), stir-fried tripe with coriander (yanbaosandan), tripe with kelp or lamb tail fat with kelp, fried tofu, stir-fried meat with egg and vinegar (culiumuxu), stir-fried trio (baosanyang), yam with wood ear mushrooms or shrimp-roe celery, stewed fish, and various stir-fries with celery, garlic sprouts, or bell peppers. Wealthy families would serve stir-fried shrimp or braised prawns. The meal ended with tomato egg soup, tripe soup, offal soup, or lotus seed soup. The cook would then announce, 'The final soup is served,' signaling the banquet was complete and it was time to tip the chef.
+
+![image](https://files.catbox.moe/037zd8.png)
+
+![image](https://files.catbox.moe/9u19xv.png)
+
+![image](https://files.catbox.moe/wwe76v.png)
+
+![image](https://files.catbox.moe/iwbfh8.png)
+
+![image](https://files.catbox.moe/8jleae.png)
+
+![image](https://files.catbox.moe/ts3ptn.png)
+
+Yang Boru was a master of halal snacks who ran a sesame flatbread (shaobing) shop on Fuchengmen Outer Street in the 1950s. Yang Boru was originally from Dachang, Hebei. He started as an apprentice at the halal Delongshun sesame flatbread shop outside Hepingmen in 1943 and finished his training in 1947. He could use steaming, frying, boiling, and griddle-baking to make over 60 types of halal snacks, including sesame flatbreads (shaobing), baked flatbreads (huoshao), ox-tongue cakes (niushebing), spiral rolls (luosizhuan), crispy crackers (ganbenger), and toad-spitting-honey (hamatumi, a red bean paste-filled flatbread). In 1950, he opened Yang's Sesame Flatbread Shop on Fuchengmen Outer Street, right next to the east side of the Tanman Mutton Shop. At that time, the shop placed a long table outside the door. On the table was a rectangular glass display case with a small cloth curtain on the inside, and several small wicker baskets held the finished food for sale.
+
+In 1959, Yang Boru moved to the Sanlihe Halal Canteen to be in charge of flour-based snacks. In 1978, the canteen expanded into the Henan Restaurant Hui Muslim Snack Shop, and in 1986, it became a joint venture called the Guiyang Hotel, where he served as the head chef of the halal restaurant. Besides being skilled at making pea flour cakes (wandouhuang), steamed rice cakes (aiwowo), date rolls (zaojuanguo), toad-spitting-honey (hamatumi), and fruit-topped rice cakes (guoliaohuayangniangao), Yang Boru also created his own halal snacks like red bean soup (xiaodougen), Buddha-hand rolls (foshoujuan), ruyi rolls (ruyijuan), and yam rolls (shanyaojuan). These were very popular and helped make Beijing halal snack platters a staple at high-end banquets.
+
+![image](https://files.catbox.moe/ycxlyd.jpg)
+
+![image](https://files.catbox.moe/3ueol2.png)
+
+![image](https://files.catbox.moe/4ysx8k.png)
+
+![image](https://files.catbox.moe/sl5qxq.png)
+
+![image](https://files.catbox.moe/ki3974.png)
+
+The 'Porridge Shop Wei' family from the Fuchengmen Outer Mosque. The Wei family was originally from Dezhou, Shandong. Old Mr. Wei came to Beijing to escape a flood and worked as a clerk at the Jutai Beef and Mutton Shop in Caishikou. Because he was hardworking, Old Mr. Wei inherited the business and eventually built a house next to the Jiaochangkou Mosque outside Fuchengmen. Later, his family bought farmland and expanded their house, becoming a well-known wealthy Hui Muslim household outside Fucheng Gate.
+
+After the Wei family became wealthy, they opened a porridge kitchen next to their home. They gave a bowl of hot porridge to everyone, whether Hui or Han, and provided steamed buns (mantou) and cornmeal buns (wotou) during holidays. In 1945, the Wei family was herding sheep from Zhangbei Bashang to Beijing when they ran into retreating Japanese soldiers. Nearly two hundred sheep were stolen, and they were unable to continue giving out porridge after that.
+
+The Wei family's porridge kitchen compound was among the last old courtyards demolished outside Fucheng Gate. It finally disappeared in the mid-to-late 1990s when Fuwai Street was expanded.
+
+![image](https://files.catbox.moe/r8h08j.png)
+
+![image](https://files.catbox.moe/313djw.png)
+
+![image](https://files.catbox.moe/haq2wo.png)
+
+Rice shops and yarn shops run by Hui Muslims in Fuwai. In the past, most descriptions of Hui Muslim businesses focused on beef and mutton shops or halal snack shops, while other types of businesses were relatively rare.
+
+Hesheng Rice Shop was on the north side of Fuwai Street. The owner, Li Guanyi, was originally from Xiguanshi in Changping, Beijing. He was a righteous man and a board member of the Yusheng Primary School run by the Xiaochangkou Mosque in Fuwai. He was highly respected in both Xiguanshi and outside Fucheng Gate.
+
+Tianxingheng Yarn Shop was also on the north side of Fuwai Street, and the owner was a Hui Muslim named Zhang. At that time, the yarn shops sold more than just needles and thread; they also carried all kinds of daily necessities, including hair oil, wood shaving water (baohuashui), vanishing cream, soap, scented soap, soap balls (xiangyiziqiu), tooth powder, toothpaste, and towels. Uncle Zhang was kind to everyone. Whether a customer bought something or not, he would walk them to the door and say repeatedly, 'Come back when you have time.'
+
+![image](https://files.catbox.moe/bg0zpm.png)
+
+![image](https://files.catbox.moe/7y1jdv.png)
+
+![image](https://files.catbox.moe/94ks03.png)
+
+![image](https://files.catbox.moe/6kvxyv.png)
+
+![image](https://files.catbox.moe/fsis2x.png)
+
+![image](https://files.catbox.moe/denbfs.png)
+
+![image](https://files.catbox.moe/we5w05.png)
+
+The author recalls attending Yusheng Primary School inside the mosque at Changkou, outside Fuchengmen, from 1949 to 1951. This is the only article currently known about this mosque.
+
+The article recalls that Yusheng Primary School was founded just before the liberation of Beijing. It was a junior primary school with only grades one through four, located right in the courtyard of the Fuchengmen Outer mosque.
+
+The Fuchengmen Outer mosque was a traditional courtyard. The west room was the prayer hall, the north room was for Imam Yang, the principal, and the teachers, the south room was a large classroom for over 30 students in grades one and two, and the east room was a small classroom for over 10 students in grades three and four. A cross-shaped path divided the small courtyard into four sections, each with a large pine tree that grew so tall it seemed to block out the sky. The side courtyard only had a restroom and was originally used for growing vegetables. After the school was built, it became a playground, serving as the place for students to do morning exercises, attend physical education classes, and play during breaks. a small corridor on the north side of the main hall connected to the women's prayer hall and the west gate.
+
+The principal of Yusheng Primary School was Mr. Chang Wanchun, a man well-respected among the Hui Muslims outside Fuchengmen. His son, Chang Jianzhong, is a famous young performer at the Beijing Peking Opera Theater. There were two teachers at the start. Mr. Li Shibin was a Hui Muslim from Xiguanshi in Changping, Beijing, and Mr. Li Xinzheng was a Hui Muslim from Zhafu Town in Yiyang, Hunan. Later, another Hui Muslim teacher from Yunnan named Ma Zhongxun joined them. Mr. Li Shibin knew martial arts and taught the students Hui Muslim spring-leg (tan tui) kung fu.
+
+After the National Hui Muslim Academy was founded in 1949, it became the school that Hui Muslim children from all over the country wanted to attend. Mr. Li Shibin focused on training two students, Zhang Shuyuan and Zhang Jinhua. Both were admitted to the academy in 1950, which became a popular success story among the Hui Muslims outside Fuchengmen.
+
+![image](https://files.catbox.moe/thz1q4.png)
+
+![image](https://files.catbox.moe/rzbwdf.png)
+
+![image](https://files.catbox.moe/e0r1nv.png)
+
+![image](https://files.catbox.moe/3dr45x.png)
+
+![image](https://files.catbox.moe/dsk7za.png)
+
+![image](https://files.catbox.moe/rz9h2l.png)
+
+![image](https://files.catbox.moe/rzom72.png)

content/Beijing_Muslim_History__Ma_Fuxiang_s_Former_Residence.md

@@ -0,0 +1,55 @@
+---
+title: "Beijing Muslim History: Ma Fuxiang's Former Residence"
+original_url: "https://salaamalykum.com/article/2050"
+canonical_url: "https://salaamalykum.com/article/2050"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:48Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui History"
+content_hash: "ba355a292ae3528fe47816507b850cff515f58d397a6a87a5351fc02adc8403b"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Ma Fuxiang's Former Residence
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Ma Fuxiang's Former Residence is presented here as a firsthand travel account in clear English, beginning with this scene: The former residence of Ma Fuxiang in Beijing is at 11 Xisi North Third Alley (formerly 5 Baozi Alley). The account keeps its focus on Ma Fuxiang, Beijing Muslim History, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source.
+
+The former residence of Ma Fuxiang in Beijing is at 11 Xisi North Third Alley (formerly 5 Baozi Alley). The house is on the west side, and a garden is on the east. The garden features rockeries, a climbing corridor, an embroidery tower, and an octagonal pavilion. It is a protected cultural site in Beijing.
+
+Ma Fuxiang, also known as Yunting, was born in 1876 in Hanjiaji, west of Hezhou, Gansu. He practiced martial arts with his brothers as a child, joined the army at 19, and passed the military examinations at 21. In 1900, at age 24, Ma Fuxiang fought the Eight-Nation Alliance at Zhengyangmen in Beijing, where five of his cousins were killed in action. In 1912, Ma Fuxiang supported the republic and became the commander of the Ningxia garrison. Ma Fuxiang and his relatives Ma Hongbin and Ma Hongkui ruled Ningxia for the next 37 years, becoming known as the Ningxia Ma family.
+
+In 1924, Feng Yuxiang launched a coup in Beijing and led the National Army into the Northwest. To control Suiyuan, Feng moved Ma Fuxiang, who had governed the area for five years, to the position of Northwest Border Defense Deputy, which was actually just a figurehead role. Wary of Feng Yuxiang's power, Ma Fuxiang left Suiyuan for Beijing, where he bought the house at 5 Baozi Alley and turned it into his private residence.
+
+While living in Beijing, Ma Fuxiang studied Islamic texts. He edited a manuscript of Wang Daiyu's "True Answers to Questions" (Xizhen Zhengda), had it printed by the Beiping Muslim Press, and later wrote a preface and donated money to print the "Essential Guide to Islam" (Qingzhen Zhinan Yaoyan).
+
+In 1928, Bai Chongxi, Ma Fuxiang, and local leaders from Niujie worked together to start the first middle school for Hui Muslims in Niujie. It was named Beiping Muslim Middle School and later renamed Northwest Public School. Bai Chongxi served as chairman and Ma Fuxiang as vice chairman. In 1929, Ma Fuxiang donated 6,000 yuan to expand the school.
+
+In 1928, Chengda Normal School in Jinan faced financial trouble. When Ma Fuxiang heard this, he insisted on moving the school to Beiping. He donated dozens of rooms he had bought behind the Dongsi Mosque, which he originally intended for a Muslim university, to serve as the new school building. In 1929, Chengda Normal School officially moved to the Dongsi Mosque in Beiping. Ma Fuxiang became the chairman of the board. He donated 500 yuan for startup costs and invested 40,000 yuan into the Yongbaozhai jade factory, owned by Hui Muslim businessman Chang Zichun, using the dividends to keep the school running. As the most famous Islamic teacher training school during the Republic of China era, Chengda Normal School trained many Islamic scholars.
+
+After Chengda Normal School moved to Beiping, Ma Fuxiang invited the school's leaders to his residence on Baozi Hutong to discuss starting an Islamic publication called Yuehua. In November 1929, Yuehua was officially published and became the most influential Islamic magazine of the Republic of China era. From the time the magazine started until he passed away in 1932, Ma Fuxiang donated over 100 yuan every month to both Yuehua and Chengda Normal School. If he ever missed a donation because he was busy with government work, he always made sure to pay it the following month.
+
+In 1930, Ma Fuxiang was appointed chairman of the Mongolian and Tibetan Affairs Commission and moved to Nanjing. In 1932, Chengda Normal School decided to send four graduates to Al-Azhar University in Egypt for further study. When Ma Fuxiang heard this, he immediately decided to go to Beiping to discuss the candidates and offered to cover half of the expenses. Sadly, Ma Fuxiang soon fell ill. While his son Ma Hongkui was escorting him to Peking Union Medical College Hospital for treatment, he passed away on the train near Liulihe, south of Beijing, at the age of 57. At the end of 1932, Imam Ma Songting led the Chengda Normal School graduates to Cairo. Following his father's final wishes, Ma Hongkui provided half of the travel expenses.
+
+After 1949, the Ma family mansion on Baozi Hutong was used by the Education Bureau. When policies changed, it was returned to the Ma family descendants, who donated it for public use. It later became the Xisi North Kindergarten, which it remains today.
+
+![image](https://files.catbox.moe/rdo9x4.jpg)
+
+![image](https://files.catbox.moe/evnvcv.jpg)
+
+![image](https://files.catbox.moe/7ktqxr.jpg)
+
+![image](https://files.catbox.moe/x78wjt.jpg)
+
+![image](https://files.catbox.moe/lkg3ac.jpg)
+
+![image](https://files.catbox.moe/k4ljcq.jpg)
+
+![image](https://files.catbox.moe/jv08iy.jpg)
+
+![image](https://files.catbox.moe/wuk9z0.jpg)
+
+![image](https://files.catbox.moe/abeocl.jpg)

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City.md

@@ -0,0 +1,341 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City"
+original_url: "https://salaamalykum.com/article/2092"
+canonical_url: "https://salaamalykum.com/article/2092"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:36Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "5ce5977de94e18ac595c38ddf6292b5e84c124939b12260d780077afb25eb55c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source.
+
+East City:
+
+**1. Donglaishun at Dong'an Market (including the Tianyishun halal sauce shop (Tianyi Shun Qingzhen Jiangyuan))**
+
+**2. Xideshun Tripe King (Baodu Wang) at Dong'an Market**
+
+**3. Jinshenglong Tripe Feng (Baodu Feng) at Dong'an Market**
+
+**4. Tofu Pudding Ma (Doufunao Ma) at Dong'an Market**
+
+**5. Meat Pie Zhang (Roubing Zhang) at Dong'an Market**
+
+**6. Baikui at Longfu Mosque**
+
+**7. Baodu Man at Dongsi Pailou**
+
+**8. The mutton shop at the corner of West Kushuijing and Xinxian Hutong inside Chaoyangmen.**
+
+**9. The sesame flatbread shop (shaobing) on West Kushuijing Hutong inside Chaoyangmen.**
+
+**10. Deshun Restaurant inside Chaoyangmen.**
+
+**11. Deshengzhai on Jingshan East Street.**
+
+**12. Yueshengzhai on Hubu Lane inside Qianmen.**
+
+**13. Fusheng Canteen in Dongdan.**
+
+**14. Zengqingzhai on Yiliu Hutong outside Di'anmen.**
+
+Xicheng District:
+
+**1. Ruizhenhou inside Zhongshan Park**
+
+**2. Kaorouwan inside Xuanwumen**
+
+**3. Hui Muslim beef and mutton shop inside Xuanwumen**
+
+**4. Youyishun Restaurant at the Xidan intersection inside Xuanwumen**
+
+**5. Dong Siba's spiced lamb head (jiangyangtou) inside Deshengmen**
+
+**6. Xue Siba's steamed lamb (zhengyangrou) outside Deshengmen**
+
+**7. Yang's lamb stall (yangrouchuangzi) on Guanxiang Street at Deshengmen**
+
+**8. The sheep market (yanghang) in Madian outside Deshengmen**
+
+**9. Hui Muslim snack shops inside Xizhimen.**
+
+![image](https://files.catbox.moe/0h05n5.jpg)
+
+**Dongcheng District.**
+
+**1. Donglaishun at Dong'an Market.**
+
+**Donglaishun as described by Zhang Zhongxing.**
+
+In the early 1930s, I lived in the dormitory of the Third Campus of Peking University, located at Beiheyan outside Donghuamen. I would walk south from the school gate, turn east, and cross Dong'anmen Street to reach Dong'an Market. Donglaishun was on the east side inside the north gate of the market. It had two entrances facing north. The western entrance was the main shop, which had three floors. The eastern entrance was the budget section, which did not connect to the upper floors. There are many restaurants in the market, ranging from high-end ones like Senlong Restaurant and Wufangzhai to small shops like Junshan Restaurant and various food stalls. There must be about twenty of them. As poor students, we liked going to Donglaishun because it had two advantages: the food was good and cheap, and it suited both big and small budgets. Plus, the staff were especially friendly to diners.
+
+Let's talk about their friendliness first. Right inside the door, there was always someone sitting in a long gown. People said he was the second manager. When he saw someone walking toward the door, he would immediately stand up, smile, bow slightly, and say, 'You're here! Please, come in!' Then he would turn inside and shout, 'How many people? Make some room!' You could choose to stay on the ground floor or go up to the second or third floor as you liked. The waiter would help you get seated, smiling broadly, and ask what you wanted to eat. Back then, it wasn't common to look at a menu; you had to call out the names of the dishes. When choosing dishes, the waiter would often offer his opinion on how to pair them for a better meal. Sometimes they even suggest you don't need to order too much, or if it's not enough, they help you add more quickly. Everything is friendly. After eating, you settle the bill, pay, and exchange polite words: "Are you taking this with you?" You usually leave a small tip, like two jiao, and the waiter shouts out: "A tip of two mao." The cashier and the kitchen staff call back in a long, drawn-out tone: "Thank you—." When you leave your seat and walk out, the two managers at the door stand up from afar. As you get close, they smile, bow slightly, and say: "See you this evening." (for lunch) or "See you tomorrow." (for dinner)
+
+Plus, the food is high quality and inexpensive. Donglaishun started out by selling meat pies (xianbing) and porridge from a pushcart. Their years of experience taught them that the surest way to make money is to offer high-quality goods at low prices and win through high sales volume. They have always stuck to this tradition. Take their famous hot pot lamb (shuan yangrou) as an example. People say the sheep are bought from outside the Great Wall and kept at their own farm, where they are fed grain for a month before slaughter. This makes the meat fatty and tender, unlike sheep that only eat grass. The seasonings are also homemade, produced at the Tianyishun Sauce Shop located across from the north gate of the market. Because the ingredients are good and the preparation is meticulous, everything tastes great, whether it is a high-end dish or a simple one. Their hot pot lamb is the best in the city, no question. Other dishes like braised beef (wei niurou), stir-fried lamb (bao yangrou), honey-glazed fritters (tasimi), crispy horns (sujiao), spiced beef tendon (jiang jianzi), as well as everyday foods like beef pies (niurou bing), lamb dumplings (yangrou jiaozi), soybean paste noodles (zhajiangmian), and millet and bean porridge (xiaomi douzhou) all have their own unique flavors and keep customers satisfied. The prices are all fair. Some lower-priced items might not make much money, like the lamb dumplings (yangrou jiaozi). The quality is great, and ten of them cost only four cents. You probably couldn't even make them that cheaply at home.
+
+For us poor students, the fact that prices can be high or low is a huge advantage. If you have guests, you can go up to the second or third floor, or even sit in a private booth or a small room. You can order a few dishes and some wine. Everyone leaves full and happy, and it only costs two or three yuan. If you are alone and only have twenty cents in your pocket, you can still walk in, eat twenty dumplings and drink a bowl of millet and bean porridge (xiaomi douzhou) for a total of nine cents. You can confidently pay with a ten-cent coin, hear a "Thank you!" Then you walk out, go to the Dangui Market, pick out a used book for ten cents, and happily head back to school.
+
+Looking back at the time I lived at Beiheyan, I went to Donglaishun so many times. Most of the time I didn't go upstairs. I just ate ten cents' worth of lamb dumplings and millet and bean porridge. Usually, I still had enough money left to browse the Dangui Market and look for old books. When I did go upstairs, I was always with one or two classmates or friends, so we could try things like crispy horns (sujiao) and honey-drizzled pastries (tasimi). In autumn and winter, when I am by myself, I often like to go to the working-class section near the east door. They say the owner first got rich through hard manual labor, so even after becoming wealthy, he wanted to keep his roots to show he had not forgotten his humble beginnings, or as they put it, he had not forgotten his poor brothers. There is no one to greet you at this east door, probably because the working-class regulars have never been ones for formalities. Once inside, you see a row of long tables running north to south with benches on both sides. No one offers you a seat, so you just find one yourself. After you sit down, a server asks what you want to eat, whether it is flatbread (bing) or noodles (mian), and how much you want by weight, because the regulars need to know exactly how much they are getting. If you order fancy dishes, they will bring those out just the same. The interesting thing is that the customers and the staff are all very blunt with each other; when people are drinking and lively, they might glare or slam the table, sometimes even shouting, which makes you think of Jing Ke and Gao Jianli in the markets of Yan.
+
+**Fuxuan Suohua by Zhang Zhongxing**
+
+**The big tent at Donglaishun**
+
+People who ate at Donglaishun were all wealthy. But the big tent downstairs at Donglaishun served poor, everyday people. They took the leftover scraps from the hot pot meat, stewed them into a savory sauce, and poured it over noodles. You could buy a big bowl for very little money, which satisfied both your cravings and your hunger.
+
+**My Last Century by Guan Geng**
+
+**The storefront of Donglaishun**
+
+In the early years, around noon every day, bicycles, pedicabs, rickshaws, flatbed carts, motorcycles, and cars would all head toward the west entrance of Jinyu Hutong. They packed the road from the west entrance of the hutong to the Jixiang Theater so tightly you could barely move.
+
+These people were all men, mostly Beijing locals between twenty and forty years old, who headed straight into the shop as soon as they got off the bus. Back then, Donglaishun had a cafeteria-style shop selling dumplings, meat pies (xianbing), and big bowls of lamb bone broth (yangtang) noodles with gravy, all made from the leftover scraps of the hot pot lamb, since the costs were already covered by the hot pot. But they knew how to run a business, selling the scraps again as meat pies and dumplings that were oily, stuffed full, and cheap. The diners came for exactly this: it satisfied their cravings and kept them full for a long time.
+
+**Past Beijing by Zhang Zheng, Donglaishun's Hot Pot Lamb.**
+
+Han Ziqi sat in a private booth upstairs at the Donglaishun restaurant at the north entrance of the Dongan Market on Wangfujing Street, with no heart to enjoy the snowy view outside, his eyes just staring blankly at the boiling water in the copper hot pot as if studying the tiny waves. After staring for a while, he lazily lifted his chopsticks, picked up a thin slice of lamb, swished it in the boiling water once, twice, three times, pulled it out at the perfect moment, dipped it into the bowl of sauce in front of him, and then put it in his mouth to chew slowly. He was actually very hungry, but he still kept up his habit of many years, never wolfing down his food or making rude smacking sounds. Eating is not just about filling your stomach; it is a pleasure, and you should not waste good food. Even in these times when food is scarce and prices are sky-high, he did not order cabbage or glass noodles, which are only good for filling space. He only asked for two plates of sliced meat and a small dish of pickled garlic (tangsuan). He ate a slice of meat, then took a bite of the garlic, slowly savoring the taste that was sweet within the spice and spicy within the sweet. He did not order alcohol. Alcohol is forbidden for Muslims, and he strictly followed this rule. Like many Hui Muslims, he did not smoke either. Even when he was deeply troubled, he never puffed on cigarettes or used alcohol to drown his sorrows. Aside from the jade and treasures he poured his heart into, his lifelong passion was the delicious food at halal restaurants. He was a regular at the Donglaishun restaurant. He knew everything about the place almost as well as he knew the Qizhenzhai shop he dedicated his life to, or the special arts and crafts import and export company where he worked later.
+
+He chewed on the fresh, tasty slices of meat. Where is the most tender hot pot lamb? It has to be Donglaishun. The lamb here is incomparable to anywhere else because of its unique standards. They only use castrated sheep from West Ujimqin Banner in Inner Mongolia. After a period of careful pen-feeding, the sheep are slaughtered. They only take the cuts known as modang'er, shangnao'er, huanggua tiao'er, and the large and small sancha'er. From a sheep weighing forty to fifty jin, only thirteen jin of meat is suitable for use. After being frozen, the meat is sliced with incredible skill into pieces as thin and even as paper. When placed on a plate, the patterns on the plate are clearly visible through the meat. One jin of lamb at Donglaishun is sliced into more than eighty pieces. The seasonings used to enhance the flavor are very particular. They include sesame paste (zhima jiang), Shaoxing yellow wine (Shaoxing huangjiu), fermented bean curd (jiang doufu), pickled chive flowers (jiucai hua), chili oil, shrimp oil, chopped green onions, minced cilantro, and Donglaishun's special drizzling soy sauce (pulin jiangyou). The soup base in the pot is flavored with dried shrimp and dried mushrooms (koumo). This hot pot has a unique charm that is clear, fragrant, fresh, and delicious. It is intoxicating to eat, much like how the famous jade expert Han Ziqi would carefully examine a rare treasure. But at this moment, neither the art of looking nor the art of eating occupied his mind. His heart was like the boiling water, and he could not say what he was thinking. From Donglaishun to Qizhenzhai, he chewed on the history of others and his own. Donglaishun's first owner, Ding Deshan, whose courtesy name was Ziqing, was from Cang County, Hebei. He later moved to Erlizhuang outside Dongzhimen. Back in the day, he was not much wealthier than the penniless wanderer Xiao Qizi. He pushed a handcart of yellow soil into Beijing and sold it at a low price to flower growers to make a difficult living. Around 1903, he saw the potential of the busy Dong'an Market and borrowed money to set up a stall. He started by selling flour-based cakes, flatbreads (tiebingzi), and rice porridge, eventually growing into the Donglaishun Porridge Stall. After over a decade of hard work, he added stir-fried, roasted, and hot pot meats. The hot pot became the most famous, and after several expansions, the business became the leader in its field.
+
+**The Muslim Funeral by Huo Da**
+
+**Condiments for Donglaishun hot pot lamb**
+
+For the soy sauce used in the hot pot lamb, they use a special dripped soy sauce (pulin jiangyou). Every summer when the soybean paste is sun-dried, they spread it on tin sheets and collect the oil that drips out. They then refine it with the right amount of licorice, cinnamon, and rock sugar. This is one of the main reasons Donglaishun hot pot lamb keeps its unique flavor. Also, when pickling chive flowers, they add a certain amount of sour pears to make the taste more sweet and tangy. The garlic used for pickled sugar garlic must be large six-clove garlic bulbs harvested two or three days before the Summer Solstice. It takes three months to prepare for sale, involving peeling, soaking in brine, packing and turning the jars, and releasing gas.
+
+Famous Old Beijing Brands: Donglaishun Restaurant, known for its hot pot lamb. Ma Xiangyu
+
+**Tianyi Shun Halal Sauce Shop.**
+
+(Wang Dongsi: Tianyi Shun Sauce Shop and Donglai Shun were sister stores owned by the same proprietor.)
+
+The west counter at Tianyi Shun sells groceries and seasonings, focusing on Beijing-style sweet pickled vegetables (jiang xiaocai). To make it easy for customers to browse and buy, the display counter for these pickles is placed in the center of the shop. The various pickles are displayed in blue-patterned porcelain jars, which look nice and make it easy for customers to choose. They also provide oil baskets (youlou) in different sizes so customers from out of town can carry them easily.
+
+Tianyi Shun has always been careful about selecting ingredients and crafting products with precision. For example, the soybeans used for making sauce must be large, yellow, and high in oil content, sourced from Majuqiao and Panggezhuang. The production method is: soak 100 jin of soybeans until they expand, then steam them. Add 50 jin of white flour, crush and press the mixture, cut it into rectangular blocks, and stack them on indoor racks to ferment. After fermentation, brush off the fuzz and put them into jars. For every 100 jin of beans, add 50 jin of salt and 200 jin of water. This ratio is called 'one part yellow, two parts water, and half a part salt'. After the mixture breaks down, it is passed through a sieve. It is turned four times a day with a sauce rake (jiangpa) and must be sun-dried for a long time, from February to August, before it is finished. This sauce is called dog days sauce (fujiang), also known as natural sauce. When you use it to make fried sauce, it saves oil and does not stick to the bottom of the pot. It makes beef and lamb look bright and taste delicious, which is why over 70 percent of sauce-meat shops in Beijing choose it.
+
+To make sweet flour sauce (tianmianjiang), steam buns (mantou) using white flour, but do not add baking soda. After fermenting, crush them and put them into a vat. Add 80 jin of water for every 100 jin of flour, adding the water gradually rather than all at once, until it reaches the consistency of thin porridge. Use a sauce rake to stir it four times a day until it turns purple-red by the start of autumn (liqiu). It tastes sweet and is the raw material for making sweet sauce pickles, and it is also an essential condiment for eating roast duck.
+
+For small-mill sesame oil (xiaomo xiangyou), you must buy high-quality sesame grown in the dog days from places like Zhangjiawan in Tongzhou, Panggezhuang in Daxing, and Gu'an County. When making it, strictly control the heat and time to get a high oil yield and excellent color, aroma, and taste.
+
+To ensure the quality of the pickles, we buy produce directly from farmers. We require specific quality standards and strict adherence to delivery seasons and times. For example, when making sweet garlic with osmanthus (guihua tangsuan), the garlic must be the purple-skinned, six-clove variety. Each bulb must be the size of a 'tiger's mouth' (the space between the thumb and index finger). It must come from places like Gaozhuang, Huangzhuang, or Landianchang in the Haidian District. The garlic must be harvested three days before the start of summer. To keep the garlic from drying out and the cloves from getting tough, we water the field one day before harvest. We pull the garlic from the ground at night while the soil is still damp. We deliver it to the Tianyishun processing plant at daybreak to ensure the best quality. Once the garlic arrives at the plant, workers immediately peel off two to three layers of skin. We put the garlic into vats right away. For every 100 jin of garlic, we use one jin of salt, diluted in water, and pour it into the vat until the water covers the garlic. After three days, we take the garlic out and put it into empty vats, with 300 jin per vat. We soak it in fresh cold water for another three days, changing the water once a day to remove the sharp, spicy taste. After three days, we take the garlic out and squeeze each bulb by hand to remove excess water. We put it into jars, preferably yellow wine jars. For every 100 jin of garlic, we add 40 jin of white sugar and five liang of salt, diluted in cold water, and pour it into the jar. Finally, we seal the jar tightly with oil paper and white cloth, then lay the jar on its side at about a 45-degree angle. Roll the garlic jar once every day and let the air out every three days, preferably at night. It will be ready to eat after one month.
+
+We buy lettuce (wosun) during the summer solstice, specifically the green lettuce from Xiju Village in Fengtai District. This lettuce is green, crisp, and sweet, making the sweet sauce lettuce taste delicious.
+
+We only buy cucumbers from Wuluju outside Andingmen around the time of the Limit of Heat (chushu), because the quality is best during this period. The loofah (sigua) must be emerald green, about six or seven inches long, and uniform in size. Do not pick the ones with big bellies. This variety makes for a crispy and sweet pickled cucumber when processed with sweet sauce.
+
+During the White Dew (bailu) period, we buy iron-stem bell peppers (tieba shizijiao) from Shawo Village in the western suburbs. Once they reach the factory, we trim the stems, poke holes in them with bamboo skewers, and put them in cloth bags inside the sauce vat. Turn them three times a day, and they are ready to eat in ten days. These pickled iron-stem bell peppers are large and thick-fleshed. They are sweet, not spicy, and are a favorite pickle for Beijing households.
+
+Sweet sauce radish is made using white radishes grown on the ground. The best ones are the "Er Yingzi" radishes (about five to six inches long and uniform in size) grown in Wangjiayuan in the eastern suburbs. White radishes from Shicun, Macun, and Puhuangyu in the southern suburbs are also very good. You must buy these radishes after the Autumn Equinox, not at any other time. To prepare them, sort out the large and small ones and pick only the medium-sized ones. Carefully remove the fibrous roots, wash them clean, and use five jin of salt per hundred jin of radishes to brine them, turning the vat four times over two days. After taking them out, use fifty jin of yellow soybean paste (huangjiang) for every hundred jin of radishes, turning them twice a day. After seven days, switch to seventy-five jin of sweet flour paste (tianmianjiang) and one jin of caramel coloring (tangse), continuing to turn them twice a day for about seven or eight days until finished.
+
+For five-spice soy-sauce peanuts, the ingredients are peanuts grown in various counties in Hebei Province. The peanuts must be shelled by hand so the kernels stay large and uniform, without broken pieces or insect holes. To make it, soak the ingredients in boiling water first, then peel off the red skin by hand. For every 100 jin, use 60 jin of high-quality soy sauce and half a jin of five-spice seasoning (Sichuan peppercorn, star anise, fennel, cinnamon, licorice, and cloves). Add water and boil until 60 percent cooked for a crisp and delicious texture.
+
+For sweet sauce walnut kernels (tianjiang taoren), the main ingredient is white walnut kernels from Shanxi, commonly known as lion's head (shizitou). To prepare, put the walnut kernels in a ceramic basin and soak them in boiling water twice for about 15 minutes. Use a bamboo skewer to peel off the thin skin, then put the kernels into a cloth bag and place them in a large jar. For every 100 jin of kernels, use 150 jin of sweet flour paste (tianmianjiang). Use a sauce rake to turn them twice every day, and they will be ready to take out of the jar after 20 days. After taking them out of the jar, add two liang of white sugar to every jin of walnut kernels, mix well, and they are ready for sale.
+
+Famous Old Shops of Beijing: Tianyishun Halal Sauce Shop. Liu Yingjie (Wang Dongsi: The author was a long-time employee of Tianyishun from 1933 until retiring in 1974).
+
+**2. Xideshun Tripe King (Baodu Wang) at Dong'an Market**
+
+Beijing's quick-boiled tripe (baodu) is a halal snack. The stalls selling it are run by Hui Muslims. Each stall has a copper plaque with Arabic script and the four Chinese characters for 'Halal Hui Muslim' (Qingzhen Huihui). The tables and chairs in front are spotless, and even the small jars for seasonings are polished until they shine, which makes you feel comfortable. When you eat quick-boiled tripe, the seasoning is mixed on the spot, and the lamb tripe is sliced and boiled right when you order it. The Quick-Boiled Tripe King (Baodu Wang) in the open space in front of Runming Building at Beijing's Dong'an Market is very famous. The quality of quick-boiled tripe depends entirely on how it is dipped in boiling water. If you boil it too long, it gets tough and chewy. If you don't boil it long enough, it is also too tough to chew. The method is to use plenty of boiling water and only dip it briefly. It is all about getting the timing just right.
+
+**Cuisine of East Beijing by Wu Zhengge**
+
+**Quick-Boiled Tripe King's own account**
+
+My father's name was Wang Fukui, and he was from Linqing, Shandong. My name is Wang Jinliang, and I was born in Beijing. My father came to Beijing when he was young to work as an apprentice at a mutton shop. Because he knew how to clean tripe, he later switched to making quick-boiled tripe (baodu). My father set up his stall at the same time as Ding Ziqing, the founder of Donglaishun. We all lived on Lumicang Hutong, including Ding Ziqing and his son Ding Futing. Ding Ziqing started his business selling yellow soil. He would pull a broken cart at the Chaoyangmen city gate and shout to sell coal soil, which was mixed into coal dust to make coal balls. Ding Ziqing started with a porridge stall and grew his business bigger and bigger. Later, he opened Donglaishun, Tianyishun, and Yongchangshun, and eventually his son Ding Futing opened Youyishun.
+
+My father was hardworking, clean, and had a good temper when doing business. Customers would say, 'This old man is truly kind.' However, he was conservative in his thinking and had no desire to expand the business. By the time I can remember, my father had already earned enough money from his stall to buy a house. My father ran a stall at the Dongan Market. When I was a child, I helped him pick up tripe. We mostly went to a lamb shop on the north side of the road, opposite the sugar market outside Chaoyangmen. Chaonei Small Street was also full of lamb shops. We picked up goods from two shops. We didn't have to pay for the tripe right away; we settled the bill every nine days, which we called a nine-day cycle. I handled the pickup, and my father handled the payments.
+
+Beef tripe (niu baiye) became popular starting with my father. Originally, those selling quick-boiled tripe (baodu) didn't have beef tripe; it was all lamb. But beef tripe is easier to chew, so anyone can eat it.
+
+My father sold only the best cuts of tripe at Dongan Market, such as lamb tripe collar (yang du ling), lamb tripe leaves (yang sandan), tripe slab (duban), lamb tripe center (yang du ren), mushroom tip (mogujian), and esophagus (shixin). Besides his stall at Dongan Market, he also carried a shoulder pole to sell quick-boiled tripe at the sugar market outside the North Water Gate of Chaoyangmen. He would sell there until nine or ten in the morning, offering scraps and trimmings like tripe gourd (du hulu) and large grass sprouts (da caoya). His customers were poor people. He didn't separate the parts; he just grabbed a bowlful to sell, charging a few coins per bowl, and would come back with a few strings of cash. The money earned from that one trip was enough to feed our whole family for over ten days, so we could save all the money he made at Dongan Market.
+
+By the time of the Japanese occupation, my father had saved enough to buy two houses by running his stall and living frugally. But he never wanted to open a shop. He said opening a shop meant hiring people and having high expenses, while carrying a shoulder pole meant he would never go hungry or thirsty.
+
+**From Cuixianzhai to Xideshun.**
+
+I am the third child in my family. Did you find out my nickname? That's right, it's Wang San'er. I have older sisters above me and younger sisters below me, seven girls in total. When we were little, my older sisters also helped out with the chores. When I was a child, I was beaten every single day and sent to apprentice at a lamb shop in Zongbu Hutong, near the south entrance of Chaonei Nanxiaojie, where I sold steamed fried dough (zheng'erzha) and steamed buns (baozi). The way Han Chinese sell steamed buns is different from how Hui Muslims call out their wares, and Hou Baolin got it quite right in his crosstalk performance. Hui Muslims call out their steamed buns like this: Hot lamb-filled buns here...
+
+I was not born with the ambition to run a big business. One thing had a big impact on me. When I was around 20, Ding Ziqing, the manager of Donglaishun, held a wedding for his son Ding Futing at an inn outside Dongzhimen, and I went there with my father to give a gift, thinking about how he had once done business with my father, yet look at how successful his business became. The courtyard was huge. Under the eaves, there were gongs and drums everywhere, making a very lively noise, and celebratory banners hung all over the yard. We were poor, and the host kept fawning over the wealthy guests while ignoring us. From that moment on, I made up my mind that a person has to run a big business; running a small street stall just doesn't get you any respect.
+
+When I was 20, an old man named Zhang who worked in the machine room at Peking Union Medical College Hospital used to come to my father's stall to eat tripe (baodu). He helped me get a job in the hospital's machine room, where I worked for two years. At first, I earned 12 yuan a month, and later it went up to 15 yuan. But a real man shouldn't just earn a fixed, limited wage. I left the hospital at 22 and went back to helping my father sell tripe. Look at that photo of me on a bicycle; it was taken when I was 22. After I quit the hospital, I sold that nice bike. If I had kept using it to pick up tripe, it would have been dripping water everywhere, and that would have been a shame for such a good bike. This photo was taken before I sold the bike.
+
+I took over my father's business during the Japanese occupation. I was twenty-seven or twenty-eight then. I rented a space that used to be a barbershop. At first, I only wanted to sell tripe and named the shop 'Cuixianzhai' (Crispy and Fresh Studio), because tripe has to be both crispy and fresh. But later, I wanted to sell everything, so I turned it into a full restaurant. Once I made that change, I couldn't handle it anymore, and it closed down in less than a year. I rented the house to others to run a restaurant, but they lost money and closed down after two or three years. I took the house back and focused exclusively on tripe (baodu) for the second time, and that is when business finally picked up.
+
+I ran the business from the time I was 30 until I was 40. Those ten years or so were the most successful period of my life. I started the Xideshun brand when I was 30. It was hard to register a new name during the Japanese puppet regime, so I bought the name from a sesame flatbread (shaobing) shop.
+
+**Famous people gathered at Xideshun.**
+
+Xideshun had four rooms in total. Two rooms faced the street, with one displaying the shop sign. There was a kitchen in the back, and three rooms were for guests. The room with the sign had three small square tables (sixian zhuo). The three rooms inside, including the kitchen, were separated from the outer room. Each inner room had four small square tables, making 11 tables in total, which could seat 44 people when full.
+
+**3. Jinshenglong Baodu Feng at Dong'an Market.**
+
+Not long after Dong'an Market opened, two Hui Muslims, one surnamed Wang and one surnamed Feng, set up tripe (baodu) stalls one after another. Although the two families were cousins and their skills were similar, the competition between them was fierce as each worked hard to create their own specialties and attract customers. Later, the tripe master Baodu Wang became famous first, and by the 1940s, he had grown his business into the Xideshun Lamb Restaurant, which occupied two storefronts. Baodu Feng, however, kept running a street stall until after the liberation, when he finally built a shed and hung up the Jinshenglong sign, continuing to specialize in tripe.
+
+Selling tripe is hard work. Jinshenglong founder Feng Tianjie had his whole family, including his wife and children, working together. They bought the beef and lamb tripe from the slaughterhouses and lamb shops located between Chaoyang Gate and Dongbian Gate. The supply was not steady, and since every vendor competed to buy it, they often had to run around everywhere, begging others for stock and still coming up empty-handed. When they managed to buy tripe, they would get 40 to 50 pounds at most or 20 to 30 pounds at least, and with no transport, they had to carry it home in bamboo baskets on their arms, walking for miles. Cleaning the tripe was even tougher work. The Feng family lived in the slums of Nanheyan outside Chaoyangmen. There was a bitter water well nearby. For over thirty years, Feng Tianjie's wife went to the well almost every day with a bucket and a clay basin to wash tripe. She washed each piece of tripe seven times, turning it inside out three times and right side out four times, cleaning every leaf of the honeycomb tripe (baiye) thoroughly. In winter, the water was freezing cold, and her hands would turn red and swollen. Sometimes her shoes even froze to the well platform. After cleaning the tripe, she carried a basket and walked five or six miles to sell it at the Dong'an Market.
+
+Quick-boiled tripe (baodu) must be fresh, the fresher the better. It was usually sold out the same day, within twenty-four hours. When the weather was warm, she had to keep the cleaned tripe on ice to stay fresh. In cold weather, she had to keep it from freezing. Because it was hard to store, the price changed. When supplies were low, she sold it sparingly, but when there was a lot or the weather was bad and customers were few, she had to sell it off cheaply. Every year after spring begins, there is less cattle and sheep slaughtering, so the season for quick-boiled tripe (baodu) slows down. In midsummer, lamb shops clear their counters and lamb stalls put away their carts. Sellers of quick-boiled tripe (baodu) have to close their pots and temporarily sell items like mung bean jelly (liangfen) and rice cakes (paigao) to get through the slow season.
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**4. Tofu Pudding Ma (Doufunao Ma) at Dong'an Market**
+
+Tofu Pudding Ma (Doufunao Ma) is a family-run business. Ma Kuan originally carried his goods on a shoulder pole to sell them around the Xiagongfu area, running what was known as an eight-rope business. He entered the market after the 1940s and paid a high price to rent a prime spot of land. He opened Yuelaixuan, and because his tofu pudding (doufunao) was carefully made and delicious, he quickly earned a good reputation.
+
+The Ma family's tofu pudding (doufunao) is made by grinding soy milk with a hand-cranked stone mill, filtering it through fine bean-cloth, and pressing the liquid out with a wooden bucket. He thought tofu made with brine had a strange smell, so he started burning gypsum himself to set the tofu. You must use low heat to burn the gypsum, and you have to get the timing just right. Every step, from soaking the soybeans to setting the tofu curd (doufunao), has strict requirements. The family stays very busy selling products made from about thirty to forty jin of soybeans every day.
+
+Tofu curd must be topped with a good savory sauce (lu) to taste right. Yuelaixuan has always used lamb slices and button mushrooms (koumo) thickened with high-quality seasonings for their sauce, and every bowl served must contain both lamb and mushrooms, plus soy sauce, chili, or minced garlic for a fresh and delicious flavor. Served with hot sesame flatbread (shaobing) baked fresh to order, it makes for a tasty and affordable everyday meal.
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**5. Meat Pie Zhang (Roubing Zhang) at Dong'an Market**
+
+The Zhang family used to sell fried tofu and fried meatballs. These were affordable, but they didn't stand out, so the family stopped the business for a while and started pulling rickshaws instead. They later reopened and focused on selling meat pies (roubing) filled with green onion and lamb. They chose high-quality ingredients and had great skills. Each pie weighed over a pound and was perfectly even in thickness. They cut and sold the pies fresh based on how much the customer wanted. The pies were cheap, delicious, and earned a great reputation. Although the shop was named Longdezhai, people usually just called it Meat Pie Zhang (Roubing Zhang).
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**6. Baikui at Longfu Mosque**
+
+**Lamb head meat (yangtou rou) from the old Bai Kui shop.**
+
+The old Bai Kui shop was right across from the Changong Cinema on Longfu Mosque Street. I was young back then, so I only ever bought their lamb head meat. Cooked sheep heads are piled up above a bubbling pot that is three feet wide, or more accurately, they are stacked on an iron grate sitting on top of the pot. When someone buys one, the elderly man selling the sheep heads quickly uses a small iron hook to grab one and place it on the scale, then asks after weighing it, "Do you want it deboned?" If you say yes, in the blink of an eye, the entire sheep face is spread out flat on the large wooden table like a sheet of paper. I have watched the old man's hands closely more than once, but I still cannot figure out how he peels the meat off the sheep head in one whole piece. If a customer wants it sliced thin, the old man will do that too, then sprinkle on some seasoned salt (jiaoyan), add a small sprig of cilantro, and wrap it all up in yellow straw paper. I still cannot forget the unique, clean fragrance of the sheep head from Baikui.
+
+**From "Past Events in Beijing" by Zhang Zheng, "Baikui's Roasted Lamb".**
+
+When people mention roasted lamb, everyone thinks of Baikui on Longfusi Street in Dongsi. Bai Kui's braised lamb (shao yangrou) is famous because there is a noodle shop right across the street. You can borrow a bowl from the noodle shop, buy some lamb shank (yang jianzi) or a pair of lamb trotters (yang ti'er) at Bai Kui, and ask for extra braised lamb broth. Take it back to the noodle shop to fill a bowl with noodles, cook them in the lamb broth, and it tastes better than any stir-fried noodle dish.
+
+**From "Cuisine of Eastern Beijing" by Wu Zhengge: Bai Kui's Five-Spice Braised Lamb (wuxiang shao yangrou).**
+
+It is a tradition to give away free broth when selling braised lamb. The broth is fresh and delicious, which customers really love. Braised lamb is best eaten with a hanging-oven flatbread (gualu shaobing). The favorite way to eat it is to add the lamb and broth to noodles with some shredded cucumber. Beijingers have a saying: "Braised lamb mixed with noodles is delicious in every bite."
+
+When my father ran the business, he added stir-fried (pao), roasted, and hot pot lamb. For the stir-fried lamb, we set up a large griddle at the entrance. Customers would buy half a jin or four liang of lamb slices, stand around the griddle with one foot on a stool, and eat it as it was cooked. It was a very fun experience. Eating braised lamb or stir-fried lamb with a flatbread, followed by a bowl of lotus leaf porridge or millet porridge, is both a treat and very affordable. Bai Kui was one of the first restaurants in Beijing to serve hot pot lamb (shuan yangrou), and they hired master chefs to slice the meat. You must use pine and cypress wood to roast the meat. The roasted meat takes on the scent of the wood, which is a unique and special pleasure.
+
+Selected Historical Materials of Dongcheng District, Beijing, Volume 1: Bai Kui's spiced roast lamb (wuxiang shaoyangrou). Hei Deliang (Wang Dongsi: The author was the manager of Bai Kui from 1942 to 1957).
+
+**Bai Kui's roast lamb (shaoyangrou).**
+
+Beijing roast lamb is rich, tender, and crispy. This cooking method is unique to Beijing and I have not seen it anywhere else. It is not suitable for home cooking. Only lamb restaurants and lamb stalls (yangrou chuangzi) specialize in this dish. A lamb stall (yangrou chuangzi) is a specific name for a lamb shop. In the past, most lamb shops in Beijing were run by Hui Muslims. They would slaughter sheep at the morning market, and the cutting board looked like a wooden bed, which is why they were called lamb stalls (yangrou chuangzi). These lamb stalls (yangrou chuangzi) are a daily necessity for residents, and you can find them on almost every street. Except for the very smallest shops, almost every place makes roasted lamb (shao yangrou) in the summer, though the quality varies quite a bit. The earliest famous shop for roasted lamb is Bai Kui in the East City, which everyone in old Beijing knows.
+
+Bai Kui was a person's name, and he was a Hui Muslim. He opened the Dongchangshun Halal Restaurant on Longfu Mosque Street near Dongsi Pailou during the Qianlong era of the Qing Dynasty, so it has a history of over two hundred years. The shop became famous for its roasted whole lamb. Although it changed owners several times, it always kept the Bai Kui roasting technique, so the shop has always been called Bai Kui. This roasted lamb is famous first because the ingredients used are very carefully selected. People say they use over twenty kinds of spices like fennel and cardamom in the broth, adding them in specific amounts to their aged stock (laotang), which gives the lamb a rich and mellow flavor. The second reason is that they raise their own sheep. The meat is fatty and tender, and they only use castrated male sheep. It is not affected by the seasons, and the feed has its own special features, so it hits the market every February.
+
+The roasted lamb (shao yangrou) at typical lamb stalls is not as fancy as the kind at Baikui, but every shop follows the tradition of using a master stock (laotang). Because of this, the roasted lamb always has a unique flavor that you just cannot make at home. A whole lamb (quanyang) means the entire animal is used, as if the whole thing goes into the pot, and it is sold at different prices based on the quality of the cut. The lamb head and lamb neck are not sold in small pieces; you have to buy the whole part. Lamb chops, lamb shanks, and lamb spine (yangxiezi—the spine with the meat and marrow left on) are sold in chunks and are not cut into smaller pieces. Lamb meat is the richest and most delicious part, and it can be cut into small pieces. Also, the heart, liver, tripe, spleen, and intestines are collectively called offal (zasui), which is mostly sold in small pieces at a cheaper price. You can buy a pair of lamb trotters for just two copper coins. The most flavorful part is the lamb head, which includes the brain, tongue, eyes, and ears; it is fun to cut it up yourself. Every part of the lamb is a seasonal summer treat, whether you eat it with drinks, stuff it into a sesame paste flatbread (shaobing), or mix it into noodles.
+
+When buying roasted lamb, you can ask the seller to deep-fry it again, but they will only do it if you spend a certain amount; they won't do it for less than ten cents. Deep-fried roasted lamb is crispy on the outside and tender on the inside, making the rich, fatty flavor even better. The sellers also give away meat broth with your purchase. The broth is fresh and fragrant. If you buy more than ten copper coins' worth of meat or offal, you get a small bowl of broth, and the more you buy, the more you get. If you buy a whole lamb head or twenty to thirty cents' worth of roasted lamb, you can get half a pot of the original broth. Using this broth to pour over noodles or to cook tofu is the most delicious and affordable side dish, and it is a common meal for native Beijing families. Some laborers, after a long day of work, come to the steamed bun shop in the evening. They cook a pound of noodles, borrow a bowl, go to the lamb stall to buy twenty copper coins' worth of roasted lamb (about five cents), and ask for a bowl of broth to pour over the noodles. With a few cloves of garlic on the side, it makes for a very cheap, delicious, and filling dinner. Most families are small, so they often use this method for summer dinners. It saves money and effort, and it is very common.
+
+**Memories of Snacks: Jin Yunzhen**
+
+**7. Baodu Man at Dongsi Pailou**
+
+The halal restaurant Baoduman is located north of the Dongsi Mosque, right where the original Yitiaolong hot pot halal restaurant used to be. It was founded during the Guangxu reign and was originally run by a man named Man, which is why it is called Baoduman. In 1956, it became a joint state-private enterprise and kept the name Baoduman. The original owner, Man Ba'er, still works at the shop and handles the main preparation process for the tripe (baodu). Among Hui Muslims, the term ba'er is like saying comrade, mister, or boss in standard Chinese. Someone named Ma is called Ma Ba'er, someone named Ha is called Ha Ba'er, and someone named Man is naturally called Man Ba'er. Han Chinese acquaintances call it by the same name too.
+
+When you eat quick-boiled tripe (baodu), you do not need to ask for the dipping sauce. As soon as you sit down, they bring a portion for everyone. The sauce is similar to the one used for hot pot lamb (shuan yangrou), but it is simpler and has more sesame paste, making it quite thick. Quick-boiled tripe is a classic Beijing snack, and few people from the south eat it. Quick-boiled tripe is actually just the stomach of a sheep or cow. No matter how fancy the name sounds, it is always this same thing. Both cow tripe and sheep tripe have a part called stomach kernel (duren), but other parts have different names. Cow tripe includes leaf tripe (baiye) and thick head (houtou), while sheep tripe has even more varieties like loose tripe (sandan), board core (banxin), stomach board (duban), stomach ridge (duling), and mushroom head (mogutou). These many names come from the different parts of the stomach, and the prices vary accordingly. The best parts are the stomach kernel and mushroom head. People say you need the stomachs of several sheep to make just one plate of these. The stomach kernel is crunchy, and the mushroom head is tender. The stomach kernel is crunchy but easy to chew, unlike the loose tripe or leaf tripe, which are tough and often have to be swallowed whole. Because of this, the stomach kernel and mushroom head are more expensive. When eating quick-boiled tripe (baodu), start with a plate of omasum (sandan) to chew on, then follow it with a plate of tripe center (duren); that is what we call 'clearing the skies after rain'. The quick-boiled tripe at Baoduman is truly excellent, both crispy and tender. It might be because the owner, Man Ba'er, prepares it himself, so the heat is just right. Pair it with a hot sesame flatbread (shaobing), and it tastes absolutely delicious.
+
+In the mid-1950s, Baoduman expanded into a two-story building. The ground floor still sold quick-boiled tripe and offal (zasui), keeping it very accessible; you could get full on two sesame flatbreads and a plate of tripe. The upstairs served mutton hot pot (shuan yangrou) and traditional halal dishes (jiaomen caicai). After the Cultural Revolution began, the Baoduman at Dongsi Pailou closed down. In the early 1980s, the Ruizhenhou Restaurant, which had moved from Zhongshan Park, opened in the original two-story building where the old Baoduman once stood.
+
+After the Reform and Opening-up, the descendants of Baoduman reopened at 27 Shuru Hutong in Niujie. The full name of the shop is 'Old Baoduman Five-Spice Roasted Beef and Mutton' (Lao Baoduman Wuxiang Shao Niuyangrou); the shop front is as wide as the sign is long. The shop has two sections: one is a takeout window for cooked beef and lamb, and the other is for dining in. The restaurant is quite small with only three rooms, which were originally part of a three-bedroom apartment. Each room holds three or four tables. They do not serve many items, focusing mainly on tripe (baodu), sesame flatbread (shaobing), and braised beef and lamb.
+
+The Baoduman blog by ruiren491112 on Sina. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.
+
+**8. The mutton shop at the corner of West Kushuijing and Xinxian Hutong inside Chaoyangmen.**
+
+There is a lamb shop at the intersection of Xikushui Jing and Xinxian Hutong that sells breakfast. Early in the morning, you can hear the owner tapping a rolling pin from far away, followed by the mouth-watering smell of baking flatbread (shaobing). The owner's wife looks like a typical person from the Western Regions. My Last Century by Guan Geng
+
+**9. The sesame flatbread shop (shaobing) on West Kushuijing Hutong inside Chaoyangmen.**
+
+At the entrance of Xikushuijing Hutong, there is a sesame flatbread (shaobing) shop run by an elderly Hui Muslim. He starts his business every morning before dawn. When he makes the bread, he taps his rolling pin loudly and creates a unique patterned crust. The sesame flatbreads (shaobing) made by this elderly Hui Muslim have plenty of sesame seeds, many flaky layers, and a generous amount of sesame paste. You can smell the fresh bread from far away. It has been about sixty years, but I still cannot forget that smell. I cannot find this kind of sesame flatbread (shaobing) anywhere anymore.
+
+The shop also fries dough fritters (yougui). These fritters are similar to the crispy rings (jiaoquan) we have today, but they are shaped into a fine, net-like pattern, which is different from the large fried dough sticks (youtiao) sold now. If you buy a sesame flatbread (shaobing) and stuff a fried dough fritter (yougui) inside, the flavor is beyond words. Sometimes you can also ask for thin crispy crackers (baocui), which are fried until they are crunchy and golden, making them taste even better. I do not know why I cannot find the old taste anymore. Maybe the ingredients have changed or the traditional techniques were lost.
+
+**My Last Century by Guan Geng**
+
+**10. Dongdeshun Restaurant inside Chaoyangmen**
+
+**The fried meat sesame flatbread (shaobing) at Dongdeshun Restaurant**
+
+People say that sesame flatbreads (shaobing) are sweet in the south and salty in the north. The fried meat sesame flatbread (shaobing) created by Dongdeshun Restaurant has the flavor of Beijing meat pie (roubing) and the salty aroma of a sesame flatbread (shaobing). Beijingers call it the "double wonder."
+
+To make it, you shape dough from regular flour, spread on sesame paste, wrap in seasoned meat filling, coat it with sesame seeds, bake it over a fire, and then deep-fry it until cooked. It is crispy on the outside, tender on the inside, and perfectly balances meat and vegetables.
+
+**Braised lamb brains (bai shao yang nao) at Dongdeshun Restaurant.**
+
+Braised lamb brains is a signature dish by Chef Song Enzhi at Dongdeshun Restaurant.
+
+Fresh lamb brains are rich in calcium, phosphorus, and iron, making them a healthy food that helps strengthen the brain and body.
+
+To make it, take fresh lamb brains, blanch them in hot water, remove the membrane, boil them in water until 80% cooked, let them cool, and cut them into small diamond-shaped pieces. Heat chicken fat in a wok, then stir-fry ginger, green onion, garlic slices, and star anise over high heat until golden. Add chicken broth, lamb brains, salt, MSG, and starch. Toss everything together and serve on a blue-patterned plate. The dish is bright white, soft, and tender, making it a delicious and nourishing halal meal.
+
+Collected Delicacies of Beijing Dongcheng, edited by Wei Lisen.
+
+**11. Deshengzhai on Jingshan East Street.**
+
+Not far east of the Second Campus of Peking University, on the north side of the road, is a restaurant called Deshengzhai. Deshengzhai is a restaurant for Hui Muslims that only serves beef and lamb dishes. The specialty at Deshengzhai is sesame flatbread (shaobing) with beef stew, which is what most students order. What left a clear impression wasn't the food, but a waiter who was about twenty years old. His surname was Yu, and the students all called him Little Yu. He was friendly and hardworking, but also very worldly. He could name almost every student who came in often. When he saw them from a distance, he would call them 'Mr.' and greet them with a nod, a bow, and a big smile, always finding something to talk about. If he had more time, he would be extra polite, saying that after graduation they would surely get promoted and become wealthy, or at the very least, become a bureau chief.
+
+**Fuxuan Suohua by Zhang Zhongxing**
+
+**12. Yueshengzhai on Hubu Lane inside Qianmen.**
+
+**A bet at Yueshengzhai.**
+
+One day, a Japanese acquaintance from the tourism bureau challenged Mengzhang to a bet. They would both take a group of foreign tourists out for a day of sightseeing and see if the guests chose to eat Chinese or Western food. The man boasted that if he lost, he would give a voucher for a ten-person meal at the Grand Hotel (Liuguo Fandian). If he won, Mengzhang had to bring all his guests to eat in his territory for a month.
+
+Mengzhang was furious when he heard this and said, "Kid, you're getting cocky too early. That ten-person meal voucher is mine!"
+
+However, Mengzhang was not confident, so he went to ask Ding Ziqing, the old manager of Donglaishun, for advice.
+
+Ding Ziqing, whose courtesy name was Deshan, was the founder of Donglaishun. He was a very strategic man and a famous figure in the Beijing catering industry. After Meng Zhang explained why he was there, Shopkeeper Ding stroked his beard and said with a smile, "That is not hard at all." I will arrange a show for you that is guaranteed to be a hit. When it is time to eat, just bring your guests to the front of Yueshengzhai and leave the rest to me...
+
+Yueshengzhai, also known as the "Old Ma Family Shop," has been famous in the capital since the Qianlong era for its beef and lamb cooked in a century-old broth that is constantly replenished. The recipe for the stewed meat is a closely guarded secret. People say back then, the aroma drifted into the palace, and even the Emperor would drool when he smelled it, so he specially bestowed a plaque to show his praise. Because it was located next to the Qing Dynasty Ministry of Revenue, the local people commonly called it "the stewed lamb on Hubu Street."
+
+That day, just before the lamps were lit, Meng Zhang brought all his guests to the entrance of Yueshengzhai and found that it was already packed with diners.
+
+As the crowd grew larger, someone inside the old shop shouted loudly, "The pot is open!" Then the windows in the courtyard were all opened at once, and along with a cloud of hot steam, that mouth-watering aroma filled the air. Then a worker dropped large chunks of lamb into a pot of hot oil. As it fried, he used a spoon to skim the foam off the top and tossed it into the stove, which immediately released a different kind of aroma.
+
+He scooped the fried meat out and placed it on a cutting board, then—'Pop! Pop! Pop! '—he chopped it into pieces. You could hear the sizzling and see the crispy outside and tender inside. No one passing by could keep walking.
+
+Children clapped and sang: 'Water buffalo, water buffalo, horns in front and head in back. Your mom and dad bought you fried lamb...' Adults held pots and bowls, rushing to buy some. Those who couldn't afford the meat just asked for two spoonfuls of lamb broth to pour over their noodles, stirred them with chopsticks, and slurped down a whole bowl.
+
+Some rickshaw pullers even took steamed corn buns (wotou) out of their pockets and ate them dry while enjoying the scent filling the street. Before leaving with their rickshaws, they took a few deep breaths of the air to savor it one last time.
+
+These hungry foreign tourists had never seen anything like this. They eagerly asked Mengzhang for food. Just then, the owner of Yueshengzhai came out and waved his hand, and the staff quickly set up tables and chairs. They brought out hot sesame flatbread with lamb (shaobing jia yangrou) and served it with a bowl of thin noodle soup (cu tang mian). Right there in the street, the foreigners started eating. They ate until they were completely stuffed, then held onto the corners of the tables to stand up. They burped and gave a thumbs-up to the front of the Yueshengzhai shop.
+
+Mengzhang found the Japanese man in the crowd. The guy was busy munching on a sesame flatbread (shaobing). He looked a bit embarrassed as he used his meat-sauce-covered hand to pull a meal voucher from his pocket and hand it to Mengzhang. Right in front of him, Mengzhang slowly tore the Grand Hotel (Liuguo Fandian) meal voucher in half and put it back in his pocket. He said, 'I don't have time to take advantage of you!'
+
+**Three Generations of Baimen, Bai Ming, Yueshengzhai.**
+
+My great-great-grandfather started making spiced lamb (jiang yangrou), but it was during the Jiaqing reign of the Qing Dynasty that my ancestors Ma Yongxiang and Ma Yongfu truly perfected the five-spice spiced lamb (wuxiang jiang yangrou) and sold it across the country. At that time, my ancestors received help from doctors at the Imperial Hospital to improve the original recipe. They used cloves, amomum, cinnamon, and star anise as the main medicinal ingredients, adding soy sauce and salt for flavor. Spiced lamb (jiang yangrou) made with this proper recipe is not only delicious and nutritious, but it also helps stimulate the appetite and aids digestion. A good recipe needs careful, precise cooking techniques. To perfect his craft, my ancestor would often stay in the kitchen all night from the moment the lamb went into the pot until it was finished. After years of practice, he concluded that you must start with the right lamb, and the large white sheep from the West Pass (Xikou) are the best. Back then, these sheep were hard to find; they were either out of stock or too expensive for us to afford. Because of this, my ancestor and his team bought forty or fifty large white sheep from the West Pass, kept them in the backyard of Yueshengzhai, and assigned people to raise them carefully for our use. For our soy-sauce lamb, we only use the front half of the sheep. We have to cut it carefully based on the specific part of the meat; if the pieces are too small, they fall apart, but if they are too big, the flavor does not soak in, so you have to watch the meat as you cut. Second, the seasonings must be high quality. You must carefully select every spice, regardless of the cost, and only use the best raw ingredients. Third, controlling the heat is a key step. The cook must carefully watch how the meat color changes and how strong the fire is. Start by boiling it over high heat for about an hour. Once the pot boils and foam rises to the surface, keep skimming it off with a long-handled ladle, then switch to low heat to simmer for six or seven hours. Boiling over high heat removes gamey smells, impurities, and off-flavors, while simmering over low heat lets the flavors of the spices soak into the meat. Finally, add aged broth (laotang) to deepen the flavor of the meat. Aged broth is what we call leftover stock. After making braised lamb (jiang yangrou) each time, we save some of the thick liquid in a jar to add to the pot for the next batch, which is why our braised lamb is known for its century-old marinade. We are picky about more than just these steps; the tools we use must be wide pots and wide ladles. We especially insist on using only wide pots with three-line markings.
+
+The season for making braised lamb (jiang yangrou) runs from autumn to spring, with the peak period during the three winter months. Every year, once summer arrives, braised lamb enters its off-season. To keep the business running in summer, my ancestor researched and developed a summer food called roasted lamb (shao yangrou). Beijingers love wheat-based foods like steamed buns (mantou), griddle-baked flatbread (laobing), and noodles, especially hand-pulled noodles (chen mian). How people eat noodles changes with the seasons; in winter, they eat hot noodles straight from the pot with soybean paste (zhajiangmian), braised sauce noodles (lumian), or hot soup noodles. After summer starts, people eat cold-water noodles (guoshuimian) to beat the heat, refresh their appetite, and add nutrition. The method for making braised lamb involves reducing the broth, while roasted lamb involves simmering it in a light sauce. Yueshengzhai makes its roasted lamb every day at noon and sells it in the afternoon. Locals use a big bowl, order less meat, and ask for more broth. They pour hot lamb bone broth (yangtang) over cold noodles, add shredded cucumber, and eat. The noodles are cool, the broth is warm, and the taste is fresh. It is a unique summer treat.
+
+The famous old Beijing brand, Yueshengzhai Ma Family Shop. Ma Lin (Wang Dongsi: The author is the fifth-generation descendant of Yueshengzhai).
+
+**13. Fusheng Canteen in Dongdan.**
+
+For Chinese food, we ate at Xilaishun. For Western food, there was a halal place called Fusheng Canteen near Dongdan, started by a family from outside Hademen. Their Western food was excellent. Later, when my father got older, he only ate a little when we went out, not as much as I did. When I was quite young, I could order two dishes, like steak and fried salmon, plus a soup. Anyway, one day I would have this soup, the next day that soup, and I would eat appetizers and bread before that. I really ate a lot, plus desserts. In winter, I ate chestnut flour, which is all starch and sugar. I could really eat. Back then, the steaks were so big that we would order two for four people, so each person got half, which was just right.
+
+On the east side of the road at Dongdan, there was the Star and Moon Restaurant (Xingyue Canting), which later turned into a bank branch. In the 1940s, when I was in middle school, I would ride my bike there all by myself to eat. I’d have the macaroni with tomato sauce and an ice cream, and that was it. I would just sign my name and have my family pay the bill later. That meal would probably cost over a hundred yuan today. That is why I feel like Western food today just doesn't taste right. It is a real shame that the Fusheng Canteen (Fusheng Shitang) didn't pass down its business, so it is gone forever.
+
+Born in the South of the City (Sheng Zai Cheng Nan): Not Inferior to Men—Oral accounts by Li Bin and Xiao Cheng. Written by Ding Yizhuang (Note by Wang Dongsi: The narrator is the younger sister of the famous conductor Li Delun).
+
+**14. Zengqingzhai on Yiliu Hutong outside Di'anmen.**
+
+When I was a teenager, I was an apprentice at Zengqingzhai near the Back Gate (Houmen, also known as Di'anmen)... What did we sell? They sold pastries, and in the summer, they sold river produce like lotus root, water caltrops, and eight-treasure lotus seed porridge (babao lianzi zhou). All this river food came from Zengqingzhai, and they also sold ice cream. That is what we made back home. Later, when I made ice cream in Jiuxianqiao, I used what I learned here. Where did we sell it? In the middle of Shichahai, they drove piles into the lake bed, laid down boards, and connected them to build several room-like structures. They sold everything there—all kinds of food like fried dough rings (youzhuozi), eight-treasure lotus seed porridge (babao lianzi zhou), fox nuts (jitoumi), gorgon fruit (qianshimi), lotus seed pods, and all sorts of lotus root, like white lotus root. It was all kinds of cold snacks, really: dried fruit (guozigan), sour plum drink (suanmeitang), ice cream, and shaved ice (xuehualao). I carried everything there on a shoulder pole and set up my stall.
+
+Born in the South of the City: Businesses Run by Hui Muslims—as told by Man Hengliang. Written by Ding Yizhuang.
+
+**Xicheng District**
+
+**1. Ruizhenhou inside Zhongshan Park**
+
+**Century-old Ruizhenhou**
+
+Inside Zhongshan Park, there used to be an old antique shop called Ruizhenhou, which opened in 1917. The name Ruizhenhou has a specific meaning: Rui stands for good luck and the sweet olive flower (ruixiang). Zhen means rare treasures, pearls, jade, and gemstones. Hou means being tolerant and kind, and treating people with honesty. Business was very successful after it opened, and it quickly became famous throughout Beijing. To make it easier to host guests and discuss business, the owner added a tea area and served food in the shop. There is an accurate written record about this: In 1917, the Zhongshan Park Board of Directors built 18 high-ceilinged rooms between Chunming Hall and Shanglinchun, with corridors on the east and west sides, to rent out to shops. One of these was the Ruizhenhou antique shop, which was opened by Hui Muslims.
+
+By 1950, this business was no longer doing well. Owner Ma You'an used his business sense to realize the park lacked a decent halal restaurant, so he turned his antique shop into one. He hired the famous chef Ma Deqi to run the kitchen, and his halal dishes, especially his braised beef (wei niurou), quickly became famous in Beijing. Ma Deqi learned from Chu Lianxiang (known in the industry as Chu Xiang), a master who pioneered Beijing halal cuisine. Chu Xiang was once a royal chef who combined traditional Hui Muslim stir-frying, roasting, and hot pot techniques with cooking styles from both northern and southern China to create a unique Beijing halal flavor. As the top student among Chu Xiang's eight main disciples, Ma Deqi mastered his teacher's skills. The grand banquets Ruizhenhou offered, such as the whole lamb feast (quanyang xi), fish maw feast (yudu xi), and shark fin feast (yuchi xi), were far beyond what ordinary restaurants could prepare. Soon after opening, the restaurant became as famous as the long-standing Han Chine

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_1_of_6.md

@@ -0,0 +1,129 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 1 of 6)"
+original_url: "https://salaamalykum.com/article/2097"
+canonical_url: "https://salaamalykum.com/article/2097"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:53Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "b3a30b623550f2452de51ee6e3bd29cd7948c379f32b463ab6f8216f01dc0f08"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 1 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 1 of 6.
+
+**Part 1 of 6**
+
+East City:
+
+**1. Donglaishun at Dong'an Market (including the Tianyishun halal sauce shop (Tianyi Shun Qingzhen Jiangyuan))**
+
+**2. Xideshun Tripe King (Baodu Wang) at Dong'an Market**
+
+**3. Jinshenglong Tripe Feng (Baodu Feng) at Dong'an Market**
+
+**4. Tofu Pudding Ma (Doufunao Ma) at Dong'an Market**
+
+**5. Meat Pie Zhang (Roubing Zhang) at Dong'an Market**
+
+**6. Baikui at Longfu Mosque**
+
+**7. Baodu Man at Dongsi Pailou**
+
+**8. The mutton shop at the corner of West Kushuijing and Xinxian Hutong inside Chaoyangmen.**
+
+**9. The sesame flatbread shop (shaobing) on West Kushuijing Hutong inside Chaoyangmen.**
+
+**10. Deshun Restaurant inside Chaoyangmen.**
+
+**11. Deshengzhai on Jingshan East Street.**
+
+**12. Yueshengzhai on Hubu Lane inside Qianmen.**
+
+**13. Fusheng Canteen in Dongdan.**
+
+**14. Zengqingzhai on Yiliu Hutong outside Di'anmen.**
+
+Xicheng District:
+
+**1. Ruizhenhou inside Zhongshan Park**
+
+**2. Kaorouwan inside Xuanwumen**
+
+**3. Hui Muslim beef and mutton shop inside Xuanwumen**
+
+**4. Youyishun Restaurant at the Xidan intersection inside Xuanwumen**
+
+**5. Dong Siba's spiced lamb head (jiangyangtou) inside Deshengmen**
+
+**6. Xue Siba's steamed lamb (zhengyangrou) outside Deshengmen**
+
+**7. Yang's lamb stall (yangrouchuangzi) on Guanxiang Street at Deshengmen**
+
+**8. The sheep market (yanghang) in Madian outside Deshengmen**
+
+**9. Hui Muslim snack shops inside Xizhimen.**
+
+![image](https://files.catbox.moe/0h05n5.jpg)
+
+**Dongcheng District.**
+
+**1. Donglaishun at Dong'an Market.**
+
+**Donglaishun as described by Zhang Zhongxing.**
+
+In the early 1930s, I lived in the dormitory of the Third Campus of Peking University, located at Beiheyan outside Donghuamen. I would walk south from the school gate, turn east, and cross Dong'anmen Street to reach Dong'an Market. Donglaishun was on the east side inside the north gate of the market. It had two entrances facing north. The western entrance was the main shop, which had three floors. The eastern entrance was the budget section, which did not connect to the upper floors. There are many restaurants in the market, ranging from high-end ones like Senlong Restaurant and Wufangzhai to small shops like Junshan Restaurant and various food stalls. There must be about twenty of them. As poor students, we liked going to Donglaishun because it had two advantages: the food was good and cheap, and it suited both big and small budgets. Plus, the staff were especially friendly to diners.
+
+Let's talk about their friendliness first. Right inside the door, there was always someone sitting in a long gown. People said he was the second manager. When he saw someone walking toward the door, he would immediately stand up, smile, bow slightly, and say, 'You're here! Please, come in!' Then he would turn inside and shout, 'How many people? Make some room!' You could choose to stay on the ground floor or go up to the second or third floor as you liked. The waiter would help you get seated, smiling broadly, and ask what you wanted to eat. Back then, it wasn't common to look at a menu; you had to call out the names of the dishes. When choosing dishes, the waiter would often offer his opinion on how to pair them for a better meal. Sometimes they even suggest you don't need to order too much, or if it's not enough, they help you add more quickly. Everything is friendly. After eating, you settle the bill, pay, and exchange polite words: "Are you taking this with you?" You usually leave a small tip, like two jiao, and the waiter shouts out: "A tip of two mao." The cashier and the kitchen staff call back in a long, drawn-out tone: "Thank you—." When you leave your seat and walk out, the two managers at the door stand up from afar. As you get close, they smile, bow slightly, and say: "See you this evening." (for lunch) or "See you tomorrow." (for dinner)
+
+Plus, the food is high quality and inexpensive. Donglaishun started out by selling meat pies (xianbing) and porridge from a pushcart. Their years of experience taught them that the surest way to make money is to offer high-quality goods at low prices and win through high sales volume. They have always stuck to this tradition. Take their famous hot pot lamb (shuan yangrou) as an example. People say the sheep are bought from outside the Great Wall and kept at their own farm, where they are fed grain for a month before slaughter. This makes the meat fatty and tender, unlike sheep that only eat grass. The seasonings are also homemade, produced at the Tianyishun Sauce Shop located across from the north gate of the market. Because the ingredients are good and the preparation is meticulous, everything tastes great, whether it is a high-end dish or a simple one. Their hot pot lamb is the best in the city, no question. Other dishes like braised beef (wei niurou), stir-fried lamb (bao yangrou), honey-glazed fritters (tasimi), crispy horns (sujiao), spiced beef tendon (jiang jianzi), as well as everyday foods like beef pies (niurou bing), lamb dumplings (yangrou jiaozi), soybean paste noodles (zhajiangmian), and millet and bean porridge (xiaomi douzhou) all have their own unique flavors and keep customers satisfied. The prices are all fair. Some lower-priced items might not make much money, like the lamb dumplings (yangrou jiaozi). The quality is great, and ten of them cost only four cents. You probably couldn't even make them that cheaply at home.
+
+For us poor students, the fact that prices can be high or low is a huge advantage. If you have guests, you can go up to the second or third floor, or even sit in a private booth or a small room. You can order a few dishes and some wine. Everyone leaves full and happy, and it only costs two or three yuan. If you are alone and only have twenty cents in your pocket, you can still walk in, eat twenty dumplings and drink a bowl of millet and bean porridge (xiaomi douzhou) for a total of nine cents. You can confidently pay with a ten-cent coin, hear a "Thank you!" Then you walk out, go to the Dangui Market, pick out a used book for ten cents, and happily head back to school.
+
+Looking back at the time I lived at Beiheyan, I went to Donglaishun so many times. Most of the time I didn't go upstairs. I just ate ten cents' worth of lamb dumplings and millet and bean porridge. Usually, I still had enough money left to browse the Dangui Market and look for old books. When I did go upstairs, I was always with one or two classmates or friends, so we could try things like crispy horns (sujiao) and honey-drizzled pastries (tasimi). In autumn and winter, when I am by myself, I often like to go to the working-class section near the east door. They say the owner first got rich through hard manual labor, so even after becoming wealthy, he wanted to keep his roots to show he had not forgotten his humble beginnings, or as they put it, he had not forgotten his poor brothers. There is no one to greet you at this east door, probably because the working-class regulars have never been ones for formalities. Once inside, you see a row of long tables running north to south with benches on both sides. No one offers you a seat, so you just find one yourself. After you sit down, a server asks what you want to eat, whether it is flatbread (bing) or noodles (mian), and how much you want by weight, because the regulars need to know exactly how much they are getting. If you order fancy dishes, they will bring those out just the same. The interesting thing is that the customers and the staff are all very blunt with each other; when people are drinking and lively, they might glare or slam the table, sometimes even shouting, which makes you think of Jing Ke and Gao Jianli in the markets of Yan.
+
+**Fuxuan Suohua by Zhang Zhongxing**
+
+**The big tent at Donglaishun**
+
+People who ate at Donglaishun were all wealthy. But the big tent downstairs at Donglaishun served poor, everyday people. They took the leftover scraps from the hot pot meat, stewed them into a savory sauce, and poured it over noodles. You could buy a big bowl for very little money, which satisfied both your cravings and your hunger.
+
+**My Last Century by Guan Geng**
+
+**The storefront of Donglaishun**
+
+In the early years, around noon every day, bicycles, pedicabs, rickshaws, flatbed carts, motorcycles, and cars would all head toward the west entrance of Jinyu Hutong. They packed the road from the west entrance of the hutong to the Jixiang Theater so tightly you could barely move.
+
+These people were all men, mostly Beijing locals between twenty and forty years old, who headed straight into the shop as soon as they got off the bus. Back then, Donglaishun had a cafeteria-style shop selling dumplings, meat pies (xianbing), and big bowls of lamb bone broth (yangtang) noodles with gravy, all made from the leftover scraps of the hot pot lamb, since the costs were already covered by the hot pot. But they knew how to run a business, selling the scraps again as meat pies and dumplings that were oily, stuffed full, and cheap. The diners came for exactly this: it satisfied their cravings and kept them full for a long time.
+
+**Past Beijing by Zhang Zheng, Donglaishun's Hot Pot Lamb.**
+
+Han Ziqi sat in a private booth upstairs at the Donglaishun restaurant at the north entrance of the Dongan Market on Wangfujing Street, with no heart to enjoy the snowy view outside, his eyes just staring blankly at the boiling water in the copper hot pot as if studying the tiny waves. After staring for a while, he lazily lifted his chopsticks, picked up a thin slice of lamb, swished it in the boiling water once, twice, three times, pulled it out at the perfect moment, dipped it into the bowl of sauce in front of him, and then put it in his mouth to chew slowly. He was actually very hungry, but he still kept up his habit of many years, never wolfing down his food or making rude smacking sounds. Eating is not just about filling your stomach; it is a pleasure, and you should not waste good food. Even in these times when food is scarce and prices are sky-high, he did not order cabbage or glass noodles, which are only good for filling space. He only asked for two plates of sliced meat and a small dish of pickled garlic (tangsuan). He ate a slice of meat, then took a bite of the garlic, slowly savoring the taste that was sweet within the spice and spicy within the sweet. He did not order alcohol. Alcohol is forbidden for Muslims, and he strictly followed this rule. Like many Hui Muslims, he did not smoke either. Even when he was deeply troubled, he never puffed on cigarettes or used alcohol to drown his sorrows. Aside from the jade and treasures he poured his heart into, his lifelong passion was the delicious food at halal restaurants. He was a regular at the Donglaishun restaurant. He knew everything about the place almost as well as he knew the Qizhenzhai shop he dedicated his life to, or the special arts and crafts import and export company where he worked later.
+
+He chewed on the fresh, tasty slices of meat. Where is the most tender hot pot lamb? It has to be Donglaishun. The lamb here is incomparable to anywhere else because of its unique standards. They only use castrated sheep from West Ujimqin Banner in Inner Mongolia. After a period of careful pen-feeding, the sheep are slaughtered. They only take the cuts known as modang'er, shangnao'er, huanggua tiao'er, and the large and small sancha'er. From a sheep weighing forty to fifty jin, only thirteen jin of meat is suitable for use. After being frozen, the meat is sliced with incredible skill into pieces as thin and even as paper. When placed on a plate, the patterns on the plate are clearly visible through the meat. One jin of lamb at Donglaishun is sliced into more than eighty pieces. The seasonings used to enhance the flavor are very particular. They include sesame paste (zhima jiang), Shaoxing yellow wine (Shaoxing huangjiu), fermented bean curd (jiang doufu), pickled chive flowers (jiucai hua), chili oil, shrimp oil, chopped green onions, minced cilantro, and Donglaishun's special drizzling soy sauce (pulin jiangyou). The soup base in the pot is flavored with dried shrimp and dried mushrooms (koumo). This hot pot has a unique charm that is clear, fragrant, fresh, and delicious. It is intoxicating to eat, much like how the famous jade expert Han Ziqi would carefully examine a rare treasure. But at this moment, neither the art of looking nor the art of eating occupied his mind. His heart was like the boiling water, and he could not say what he was thinking. From Donglaishun to Qizhenzhai, he chewed on the history of others and his own. Donglaishun's first owner, Ding Deshan, whose courtesy name was Ziqing, was from Cang County, Hebei. He later moved to Erlizhuang outside Dongzhimen. Back in the day, he was not much wealthier than the penniless wanderer Xiao Qizi. He pushed a handcart of yellow soil into Beijing and sold it at a low price to flower growers to make a difficult living. Around 1903, he saw the potential of the busy Dong'an Market and borrowed money to set up a stall. He started by selling flour-based cakes, flatbreads (tiebingzi), and rice porridge, eventually growing into the Donglaishun Porridge Stall. After over a decade of hard work, he added stir-fried, roasted, and hot pot meats. The hot pot became the most famous, and after several expansions, the business became the leader in its field.
+
+**The Muslim Funeral by Huo Da**
+
+**Condiments for Donglaishun hot pot lamb**
+
+For the soy sauce used in the hot pot lamb, they use a special dripped soy sauce (pulin jiangyou). Every summer when the soybean paste is sun-dried, they spread it on tin sheets and collect the oil that drips out. They then refine it with the right amount of licorice, cinnamon, and rock sugar. This is one of the main reasons Donglaishun hot pot lamb keeps its unique flavor. Also, when pickling chive flowers, they add a certain amount of sour pears to make the taste more sweet and tangy. The garlic used for pickled sugar garlic must be large six-clove garlic bulbs harvested two or three days before the Summer Solstice. It takes three months to prepare for sale, involving peeling, soaking in brine, packing and turning the jars, and releasing gas.
+
+Famous Old Beijing Brands: Donglaishun Restaurant, known for its hot pot lamb. Ma Xiangyu
+
+**Tianyi Shun Halal Sauce Shop.**
+
+(Wang Dongsi: Tianyi Shun Sauce Shop and Donglai Shun were sister stores owned by the same proprietor.)
+
+The west counter at Tianyi Shun sells groceries and seasonings, focusing on Beijing-style sweet pickled vegetables (jiang xiaocai). To make it easy for customers to browse and buy, the display counter for these pickles is placed in the center of the shop. The various pickles are displayed in blue-patterned porcelain jars, which look nice and make it easy for customers to choose. They also provide oil baskets (youlou) in different sizes so customers from out of town can carry them easily.
+
+Tianyi Shun has always been careful about selecting ingredients and crafting products with precision. For example, the soybeans used for making sauce must be large, yellow, and high in oil content, sourced from Majuqiao and Panggezhuang. The production method is: soak 100 jin of soybeans until they expand, then steam them. Add 50 jin of white flour, crush and press the mixture, cut it into rectangular blocks, and stack them on indoor racks to ferment. After fermentation, brush off the fuzz and put them into jars. For every 100 jin of beans, add 50 jin of salt and 200 jin of water. This ratio is called 'one part yellow, two parts water, and half a part salt'. After the mixture breaks down, it is passed through a sieve. It is turned four times a day with a sauce rake (jiangpa) and must be sun-dried for a long time, from February to August, before it is finished. This sauce is called dog days sauce (fujiang), also known as natural sauce. When you use it to make fried sauce, it saves oil and does not stick to the bottom of the pot. It makes beef and lamb look bright and taste delicious, which is why over 70 percent of sauce-meat shops in Beijing choose it.
+
+To make sweet flour sauce (tianmianjiang), steam buns (mantou) using white flour, but do not add baking soda. After fermenting, crush them and put them into a vat. Add 80 jin of water for every 100 jin of flour, adding the water gradually rather than all at once, until it reaches the consistency of thin porridge. Use a sauce rake to stir it four times a day until it turns purple-red by the start of autumn (liqiu). It tastes sweet and is the raw material for making sweet sauce pickles, and it is also an essential condiment for eating roast duck.
+
+For small-mill sesame oil (xiaomo xiangyou), you must buy high-quality sesame grown in the dog days from places like Zhangjiawan in Tongzhou, Panggezhuang in Daxing, and Gu'an County. When making it, strictly control the heat and time to get a high oil yield and excellent color, aroma, and taste.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_2_of_6.md

@@ -0,0 +1,93 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 2 of 6)"
+original_url: "https://salaamalykum.com/article/2098"
+canonical_url: "https://salaamalykum.com/article/2098"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:45Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "b3c36df84bbf72cae4fbfb0e58110ae070c7593a617bff45d170a4af3b045cbd"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 2 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 2 of 6.
+
+**Part 2 of 6**
+
+To ensure the quality of the pickles, we buy produce directly from farmers. We require specific quality standards and strict adherence to delivery seasons and times. For example, when making sweet garlic with osmanthus (guihua tangsuan), the garlic must be the purple-skinned, six-clove variety. Each bulb must be the size of a 'tiger's mouth' (the space between the thumb and index finger). It must come from places like Gaozhuang, Huangzhuang, or Landianchang in the Haidian District. The garlic must be harvested three days before the start of summer. To keep the garlic from drying out and the cloves from getting tough, we water the field one day before harvest. We pull the garlic from the ground at night while the soil is still damp. We deliver it to the Tianyishun processing plant at daybreak to ensure the best quality. Once the garlic arrives at the plant, workers immediately peel off two to three layers of skin. We put the garlic into vats right away. For every 100 jin of garlic, we use one jin of salt, diluted in water, and pour it into the vat until the water covers the garlic. After three days, we take the garlic out and put it into empty vats, with 300 jin per vat. We soak it in fresh cold water for another three days, changing the water once a day to remove the sharp, spicy taste. After three days, we take the garlic out and squeeze each bulb by hand to remove excess water. We put it into jars, preferably yellow wine jars. For every 100 jin of garlic, we add 40 jin of white sugar and five liang of salt, diluted in cold water, and pour it into the jar. Finally, we seal the jar tightly with oil paper and white cloth, then lay the jar on its side at about a 45-degree angle. Roll the garlic jar once every day and let the air out every three days, preferably at night. It will be ready to eat after one month.
+
+We buy lettuce (wosun) during the summer solstice, specifically the green lettuce from Xiju Village in Fengtai District. This lettuce is green, crisp, and sweet, making the sweet sauce lettuce taste delicious.
+
+We only buy cucumbers from Wuluju outside Andingmen around the time of the Limit of Heat (chushu), because the quality is best during this period. The loofah (sigua) must be emerald green, about six or seven inches long, and uniform in size. Do not pick the ones with big bellies. This variety makes for a crispy and sweet pickled cucumber when processed with sweet sauce.
+
+During the White Dew (bailu) period, we buy iron-stem bell peppers (tieba shizijiao) from Shawo Village in the western suburbs. Once they reach the factory, we trim the stems, poke holes in them with bamboo skewers, and put them in cloth bags inside the sauce vat. Turn them three times a day, and they are ready to eat in ten days. These pickled iron-stem bell peppers are large and thick-fleshed. They are sweet, not spicy, and are a favorite pickle for Beijing households.
+
+Sweet sauce radish is made using white radishes grown on the ground. The best ones are the "Er Yingzi" radishes (about five to six inches long and uniform in size) grown in Wangjiayuan in the eastern suburbs. White radishes from Shicun, Macun, and Puhuangyu in the southern suburbs are also very good. You must buy these radishes after the Autumn Equinox, not at any other time. To prepare them, sort out the large and small ones and pick only the medium-sized ones. Carefully remove the fibrous roots, wash them clean, and use five jin of salt per hundred jin of radishes to brine them, turning the vat four times over two days. After taking them out, use fifty jin of yellow soybean paste (huangjiang) for every hundred jin of radishes, turning them twice a day. After seven days, switch to seventy-five jin of sweet flour paste (tianmianjiang) and one jin of caramel coloring (tangse), continuing to turn them twice a day for about seven or eight days until finished.
+
+For five-spice soy-sauce peanuts, the ingredients are peanuts grown in various counties in Hebei Province. The peanuts must be shelled by hand so the kernels stay large and uniform, without broken pieces or insect holes. To make it, soak the ingredients in boiling water first, then peel off the red skin by hand. For every 100 jin, use 60 jin of high-quality soy sauce and half a jin of five-spice seasoning (Sichuan peppercorn, star anise, fennel, cinnamon, licorice, and cloves). Add water and boil until 60 percent cooked for a crisp and delicious texture.
+
+For sweet sauce walnut kernels (tianjiang taoren), the main ingredient is white walnut kernels from Shanxi, commonly known as lion's head (shizitou). To prepare, put the walnut kernels in a ceramic basin and soak them in boiling water twice for about 15 minutes. Use a bamboo skewer to peel off the thin skin, then put the kernels into a cloth bag and place them in a large jar. For every 100 jin of kernels, use 150 jin of sweet flour paste (tianmianjiang). Use a sauce rake to turn them twice every day, and they will be ready to take out of the jar after 20 days. After taking them out of the jar, add two liang of white sugar to every jin of walnut kernels, mix well, and they are ready for sale.
+
+Famous Old Shops of Beijing: Tianyishun Halal Sauce Shop. Liu Yingjie (Wang Dongsi: The author was a long-time employee of Tianyishun from 1933 until retiring in 1974).
+
+**2. Xideshun Tripe King (Baodu Wang) at Dong'an Market**
+
+Beijing's quick-boiled tripe (baodu) is a halal snack. The stalls selling it are run by Hui Muslims. Each stall has a copper plaque with Arabic script and the four Chinese characters for 'Halal Hui Muslim' (Qingzhen Huihui). The tables and chairs in front are spotless, and even the small jars for seasonings are polished until they shine, which makes you feel comfortable. When you eat quick-boiled tripe, the seasoning is mixed on the spot, and the lamb tripe is sliced and boiled right when you order it. The Quick-Boiled Tripe King (Baodu Wang) in the open space in front of Runming Building at Beijing's Dong'an Market is very famous. The quality of quick-boiled tripe depends entirely on how it is dipped in boiling water. If you boil it too long, it gets tough and chewy. If you don't boil it long enough, it is also too tough to chew. The method is to use plenty of boiling water and only dip it briefly. It is all about getting the timing just right.
+
+**Cuisine of East Beijing by Wu Zhengge**
+
+**Quick-Boiled Tripe King's own account**
+
+My father's name was Wang Fukui, and he was from Linqing, Shandong. My name is Wang Jinliang, and I was born in Beijing. My father came to Beijing when he was young to work as an apprentice at a mutton shop. Because he knew how to clean tripe, he later switched to making quick-boiled tripe (baodu). My father set up his stall at the same time as Ding Ziqing, the founder of Donglaishun. We all lived on Lumicang Hutong, including Ding Ziqing and his son Ding Futing. Ding Ziqing started his business selling yellow soil. He would pull a broken cart at the Chaoyangmen city gate and shout to sell coal soil, which was mixed into coal dust to make coal balls. Ding Ziqing started with a porridge stall and grew his business bigger and bigger. Later, he opened Donglaishun, Tianyishun, and Yongchangshun, and eventually his son Ding Futing opened Youyishun.
+
+My father was hardworking, clean, and had a good temper when doing business. Customers would say, 'This old man is truly kind.' However, he was conservative in his thinking and had no desire to expand the business. By the time I can remember, my father had already earned enough money from his stall to buy a house. My father ran a stall at the Dongan Market. When I was a child, I helped him pick up tripe. We mostly went to a lamb shop on the north side of the road, opposite the sugar market outside Chaoyangmen. Chaonei Small Street was also full of lamb shops. We picked up goods from two shops. We didn't have to pay for the tripe right away; we settled the bill every nine days, which we called a nine-day cycle. I handled the pickup, and my father handled the payments.
+
+Beef tripe (niu baiye) became popular starting with my father. Originally, those selling quick-boiled tripe (baodu) didn't have beef tripe; it was all lamb. But beef tripe is easier to chew, so anyone can eat it.
+
+My father sold only the best cuts of tripe at Dongan Market, such as lamb tripe collar (yang du ling), lamb tripe leaves (yang sandan), tripe slab (duban), lamb tripe center (yang du ren), mushroom tip (mogujian), and esophagus (shixin). Besides his stall at Dongan Market, he also carried a shoulder pole to sell quick-boiled tripe at the sugar market outside the North Water Gate of Chaoyangmen. He would sell there until nine or ten in the morning, offering scraps and trimmings like tripe gourd (du hulu) and large grass sprouts (da caoya). His customers were poor people. He didn't separate the parts; he just grabbed a bowlful to sell, charging a few coins per bowl, and would come back with a few strings of cash. The money earned from that one trip was enough to feed our whole family for over ten days, so we could save all the money he made at Dongan Market.
+
+By the time of the Japanese occupation, my father had saved enough to buy two houses by running his stall and living frugally. But he never wanted to open a shop. He said opening a shop meant hiring people and having high expenses, while carrying a shoulder pole meant he would never go hungry or thirsty.
+
+**From Cuixianzhai to Xideshun.**
+
+I am the third child in my family. Did you find out my nickname? That's right, it's Wang San'er. I have older sisters above me and younger sisters below me, seven girls in total. When we were little, my older sisters also helped out with the chores. When I was a child, I was beaten every single day and sent to apprentice at a lamb shop in Zongbu Hutong, near the south entrance of Chaonei Nanxiaojie, where I sold steamed fried dough (zheng'erzha) and steamed buns (baozi). The way Han Chinese sell steamed buns is different from how Hui Muslims call out their wares, and Hou Baolin got it quite right in his crosstalk performance. Hui Muslims call out their steamed buns like this: Hot lamb-filled buns here...
+
+I was not born with the ambition to run a big business. One thing had a big impact on me. When I was around 20, Ding Ziqing, the manager of Donglaishun, held a wedding for his son Ding Futing at an inn outside Dongzhimen, and I went there with my father to give a gift, thinking about how he had once done business with my father, yet look at how successful his business became. The courtyard was huge. Under the eaves, there were gongs and drums everywhere, making a very lively noise, and celebratory banners hung all over the yard. We were poor, and the host kept fawning over the wealthy guests while ignoring us. From that moment on, I made up my mind that a person has to run a big business; running a small street stall just doesn't get you any respect.
+
+When I was 20, an old man named Zhang who worked in the machine room at Peking Union Medical College Hospital used to come to my father's stall to eat tripe (baodu). He helped me get a job in the hospital's machine room, where I worked for two years. At first, I earned 12 yuan a month, and later it went up to 15 yuan. But a real man shouldn't just earn a fixed, limited wage. I left the hospital at 22 and went back to helping my father sell tripe. Look at that photo of me on a bicycle; it was taken when I was 22. After I quit the hospital, I sold that nice bike. If I had kept using it to pick up tripe, it would have been dripping water everywhere, and that would have been a shame for such a good bike. This photo was taken before I sold the bike.
+
+I took over my father's business during the Japanese occupation. I was twenty-seven or twenty-eight then. I rented a space that used to be a barbershop. At first, I only wanted to sell tripe and named the shop 'Cuixianzhai' (Crispy and Fresh Studio), because tripe has to be both crispy and fresh. But later, I wanted to sell everything, so I turned it into a full restaurant. Once I made that change, I couldn't handle it anymore, and it closed down in less than a year. I rented the house to others to run a restaurant, but they lost money and closed down after two or three years. I took the house back and focused exclusively on tripe (baodu) for the second time, and that is when business finally picked up.
+
+I ran the business from the time I was 30 until I was 40. Those ten years or so were the most successful period of my life. I started the Xideshun brand when I was 30. It was hard to register a new name during the Japanese puppet regime, so I bought the name from a sesame flatbread (shaobing) shop.
+
+**Famous people gathered at Xideshun.**
+
+Xideshun had four rooms in total. Two rooms faced the street, with one displaying the shop sign. There was a kitchen in the back, and three rooms were for guests. The room with the sign had three small square tables (sixian zhuo). The three rooms inside, including the kitchen, were separated from the outer room. Each inner room had four small square tables, making 11 tables in total, which could seat 44 people when full.
+
+**3. Jinshenglong Baodu Feng at Dong'an Market.**
+
+Not long after Dong'an Market opened, two Hui Muslims, one surnamed Wang and one surnamed Feng, set up tripe (baodu) stalls one after another. Although the two families were cousins and their skills were similar, the competition between them was fierce as each worked hard to create their own specialties and attract customers. Later, the tripe master Baodu Wang became famous first, and by the 1940s, he had grown his business into the Xideshun Lamb Restaurant, which occupied two storefronts. Baodu Feng, however, kept running a street stall until after the liberation, when he finally built a shed and hung up the Jinshenglong sign, continuing to specialize in tripe.
+
+Selling tripe is hard work. Jinshenglong founder Feng Tianjie had his whole family, including his wife and children, working together. They bought the beef and lamb tripe from the slaughterhouses and lamb shops located between Chaoyang Gate and Dongbian Gate. The supply was not steady, and since every vendor competed to buy it, they often had to run around everywhere, begging others for stock and still coming up empty-handed. When they managed to buy tripe, they would get 40 to 50 pounds at most or 20 to 30 pounds at least, and with no transport, they had to carry it home in bamboo baskets on their arms, walking for miles. Cleaning the tripe was even tougher work. The Feng family lived in the slums of Nanheyan outside Chaoyangmen. There was a bitter water well nearby. For over thirty years, Feng Tianjie's wife went to the well almost every day with a bucket and a clay basin to wash tripe. She washed each piece of tripe seven times, turning it inside out three times and right side out four times, cleaning every leaf of the honeycomb tripe (baiye) thoroughly. In winter, the water was freezing cold, and her hands would turn red and swollen. Sometimes her shoes even froze to the well platform. After cleaning the tripe, she carried a basket and walked five or six miles to sell it at the Dong'an Market.
+
+Quick-boiled tripe (baodu) must be fresh, the fresher the better. It was usually sold out the same day, within twenty-four hours. When the weather was warm, she had to keep the cleaned tripe on ice to stay fresh. In cold weather, she had to keep it from freezing. Because it was hard to store, the price changed. When supplies were low, she sold it sparingly, but when there was a lot or the weather was bad and customers were few, she had to sell it off cheaply. Every year after spring begins, there is less cattle and sheep slaughtering, so the season for quick-boiled tripe (baodu) slows down. In midsummer, lamb shops clear their counters and lamb stalls put away their carts. Sellers of quick-boiled tripe (baodu) have to close their pots and temporarily sell items like mung bean jelly (liangfen) and rice cakes (paigao) to get through the slow season.
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**4. Tofu Pudding Ma (Doufunao Ma) at Dong'an Market**
+
+Tofu Pudding Ma (Doufunao Ma) is a family-run business. Ma Kuan originally carried his goods on a shoulder pole to sell them around the Xiagongfu area, running what was known as an eight-rope business. He entered the market after the 1940s and paid a high price to rent a prime spot of land. He opened Yuelaixuan, and because his tofu pudding (doufunao) was carefully made and delicious, he quickly earned a good reputation.
+
+The Ma family's tofu pudding (doufunao) is made by grinding soy milk with a hand-cranked stone mill, filtering it through fine bean-cloth, and pressing the liquid out with a wooden bucket. He thought tofu made with brine had a strange smell, so he started burning gypsum himself to set the tofu. You must use low heat to burn the gypsum, and you have to get the timing just right. Every step, from soaking the soybeans to setting the tofu curd (doufunao), has strict requirements. The family stays very busy selling products made from about thirty to forty jin of soybeans every day.
+
+Tofu curd must be topped with a good savory sauce (lu) to taste right. Yuelaixuan has always used lamb slices and button mushrooms (koumo) thickened with high-quality seasonings for their sauce, and every bowl served must contain both lamb and mushrooms, plus soy sauce, chili, or minced garlic for a fresh and delicious flavor. Served with hot sesame flatbread (shaobing) baked fresh to order, it makes for a tasty and affordable everyday meal.
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**5. Meat Pie Zhang (Roubing Zhang) at Dong'an Market**

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_3_of_6.md

@@ -0,0 +1,115 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 3 of 6)"
+original_url: "https://salaamalykum.com/article/2099"
+canonical_url: "https://salaamalykum.com/article/2099"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:42Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "5c579a19ccfbaaacf34fea4e3642ab0d00ce2675c26a875d17afddcf133488e2"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 3 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 3 of 6.
+
+**Part 3 of 6**
+
+The Zhang family used to sell fried tofu and fried meatballs. These were affordable, but they didn't stand out, so the family stopped the business for a while and started pulling rickshaws instead. They later reopened and focused on selling meat pies (roubing) filled with green onion and lamb. They chose high-quality ingredients and had great skills. Each pie weighed over a pound and was perfectly even in thickness. They cut and sold the pies fresh based on how much the customer wanted. The pies were cheap, delicious, and earned a great reputation. Although the shop was named Longdezhai, people usually just called it Meat Pie Zhang (Roubing Zhang).
+
+**Market Records: A History of Beijing Dong'an Market by Dong Shanyuan.**
+
+**6. Baikui at Longfu Mosque**
+
+**Lamb head meat (yangtou rou) from the old Bai Kui shop.**
+
+The old Bai Kui shop was right across from the Changong Cinema on Longfu Mosque Street. I was young back then, so I only ever bought their lamb head meat. Cooked sheep heads are piled up above a bubbling pot that is three feet wide, or more accurately, they are stacked on an iron grate sitting on top of the pot. When someone buys one, the elderly man selling the sheep heads quickly uses a small iron hook to grab one and place it on the scale, then asks after weighing it, "Do you want it deboned?" If you say yes, in the blink of an eye, the entire sheep face is spread out flat on the large wooden table like a sheet of paper. I have watched the old man's hands closely more than once, but I still cannot figure out how he peels the meat off the sheep head in one whole piece. If a customer wants it sliced thin, the old man will do that too, then sprinkle on some seasoned salt (jiaoyan), add a small sprig of cilantro, and wrap it all up in yellow straw paper. I still cannot forget the unique, clean fragrance of the sheep head from Baikui.
+
+**From "Past Events in Beijing" by Zhang Zheng, "Baikui's Roasted Lamb".**
+
+When people mention roasted lamb, everyone thinks of Baikui on Longfusi Street in Dongsi. Bai Kui's braised lamb (shao yangrou) is famous because there is a noodle shop right across the street. You can borrow a bowl from the noodle shop, buy some lamb shank (yang jianzi) or a pair of lamb trotters (yang ti'er) at Bai Kui, and ask for extra braised lamb broth. Take it back to the noodle shop to fill a bowl with noodles, cook them in the lamb broth, and it tastes better than any stir-fried noodle dish.
+
+**From "Cuisine of Eastern Beijing" by Wu Zhengge: Bai Kui's Five-Spice Braised Lamb (wuxiang shao yangrou).**
+
+It is a tradition to give away free broth when selling braised lamb. The broth is fresh and delicious, which customers really love. Braised lamb is best eaten with a hanging-oven flatbread (gualu shaobing). The favorite way to eat it is to add the lamb and broth to noodles with some shredded cucumber. Beijingers have a saying: "Braised lamb mixed with noodles is delicious in every bite."
+
+When my father ran the business, he added stir-fried (pao), roasted, and hot pot lamb. For the stir-fried lamb, we set up a large griddle at the entrance. Customers would buy half a jin or four liang of lamb slices, stand around the griddle with one foot on a stool, and eat it as it was cooked. It was a very fun experience. Eating braised lamb or stir-fried lamb with a flatbread, followed by a bowl of lotus leaf porridge or millet porridge, is both a treat and very affordable. Bai Kui was one of the first restaurants in Beijing to serve hot pot lamb (shuan yangrou), and they hired master chefs to slice the meat. You must use pine and cypress wood to roast the meat. The roasted meat takes on the scent of the wood, which is a unique and special pleasure.
+
+Selected Historical Materials of Dongcheng District, Beijing, Volume 1: Bai Kui's spiced roast lamb (wuxiang shaoyangrou). Hei Deliang (Wang Dongsi: The author was the manager of Bai Kui from 1942 to 1957).
+
+**Bai Kui's roast lamb (shaoyangrou).**
+
+Beijing roast lamb is rich, tender, and crispy. This cooking method is unique to Beijing and I have not seen it anywhere else. It is not suitable for home cooking. Only lamb restaurants and lamb stalls (yangrou chuangzi) specialize in this dish. A lamb stall (yangrou chuangzi) is a specific name for a lamb shop. In the past, most lamb shops in Beijing were run by Hui Muslims. They would slaughter sheep at the morning market, and the cutting board looked like a wooden bed, which is why they were called lamb stalls (yangrou chuangzi). These lamb stalls (yangrou chuangzi) are a daily necessity for residents, and you can find them on almost every street. Except for the very smallest shops, almost every place makes roasted lamb (shao yangrou) in the summer, though the quality varies quite a bit. The earliest famous shop for roasted lamb is Bai Kui in the East City, which everyone in old Beijing knows.
+
+Bai Kui was a person's name, and he was a Hui Muslim. He opened the Dongchangshun Halal Restaurant on Longfu Mosque Street near Dongsi Pailou during the Qianlong era of the Qing Dynasty, so it has a history of over two hundred years. The shop became famous for its roasted whole lamb. Although it changed owners several times, it always kept the Bai Kui roasting technique, so the shop has always been called Bai Kui. This roasted lamb is famous first because the ingredients used are very carefully selected. People say they use over twenty kinds of spices like fennel and cardamom in the broth, adding them in specific amounts to their aged stock (laotang), which gives the lamb a rich and mellow flavor. The second reason is that they raise their own sheep. The meat is fatty and tender, and they only use castrated male sheep. It is not affected by the seasons, and the feed has its own special features, so it hits the market every February.
+
+The roasted lamb (shao yangrou) at typical lamb stalls is not as fancy as the kind at Baikui, but every shop follows the tradition of using a master stock (laotang). Because of this, the roasted lamb always has a unique flavor that you just cannot make at home. A whole lamb (quanyang) means the entire animal is used, as if the whole thing goes into the pot, and it is sold at different prices based on the quality of the cut. The lamb head and lamb neck are not sold in small pieces; you have to buy the whole part. Lamb chops, lamb shanks, and lamb spine (yangxiezi—the spine with the meat and marrow left on) are sold in chunks and are not cut into smaller pieces. Lamb meat is the richest and most delicious part, and it can be cut into small pieces. Also, the heart, liver, tripe, spleen, and intestines are collectively called offal (zasui), which is mostly sold in small pieces at a cheaper price. You can buy a pair of lamb trotters for just two copper coins. The most flavorful part is the lamb head, which includes the brain, tongue, eyes, and ears; it is fun to cut it up yourself. Every part of the lamb is a seasonal summer treat, whether you eat it with drinks, stuff it into a sesame paste flatbread (shaobing), or mix it into noodles.
+
+When buying roasted lamb, you can ask the seller to deep-fry it again, but they will only do it if you spend a certain amount; they won't do it for less than ten cents. Deep-fried roasted lamb is crispy on the outside and tender on the inside, making the rich, fatty flavor even better. The sellers also give away meat broth with your purchase. The broth is fresh and fragrant. If you buy more than ten copper coins' worth of meat or offal, you get a small bowl of broth, and the more you buy, the more you get. If you buy a whole lamb head or twenty to thirty cents' worth of roasted lamb, you can get half a pot of the original broth. Using this broth to pour over noodles or to cook tofu is the most delicious and affordable side dish, and it is a common meal for native Beijing families. Some laborers, after a long day of work, come to the steamed bun shop in the evening. They cook a pound of noodles, borrow a bowl, go to the lamb stall to buy twenty copper coins' worth of roasted lamb (about five cents), and ask for a bowl of broth to pour over the noodles. With a few cloves of garlic on the side, it makes for a very cheap, delicious, and filling dinner. Most families are small, so they often use this method for summer dinners. It saves money and effort, and it is very common.
+
+**Memories of Snacks: Jin Yunzhen**
+
+**7. Baodu Man at Dongsi Pailou**
+
+The halal restaurant Baoduman is located north of the Dongsi Mosque, right where the original Yitiaolong hot pot halal restaurant used to be. It was founded during the Guangxu reign and was originally run by a man named Man, which is why it is called Baoduman. In 1956, it became a joint state-private enterprise and kept the name Baoduman. The original owner, Man Ba'er, still works at the shop and handles the main preparation process for the tripe (baodu). Among Hui Muslims, the term ba'er is like saying comrade, mister, or boss in standard Chinese. Someone named Ma is called Ma Ba'er, someone named Ha is called Ha Ba'er, and someone named Man is naturally called Man Ba'er. Han Chinese acquaintances call it by the same name too.
+
+When you eat quick-boiled tripe (baodu), you do not need to ask for the dipping sauce. As soon as you sit down, they bring a portion for everyone. The sauce is similar to the one used for hot pot lamb (shuan yangrou), but it is simpler and has more sesame paste, making it quite thick. Quick-boiled tripe is a classic Beijing snack, and few people from the south eat it. Quick-boiled tripe is actually just the stomach of a sheep or cow. No matter how fancy the name sounds, it is always this same thing. Both cow tripe and sheep tripe have a part called stomach kernel (duren), but other parts have different names. Cow tripe includes leaf tripe (baiye) and thick head (houtou), while sheep tripe has even more varieties like loose tripe (sandan), board core (banxin), stomach board (duban), stomach ridge (duling), and mushroom head (mogutou). These many names come from the different parts of the stomach, and the prices vary accordingly. The best parts are the stomach kernel and mushroom head. People say you need the stomachs of several sheep to make just one plate of these. The stomach kernel is crunchy, and the mushroom head is tender. The stomach kernel is crunchy but easy to chew, unlike the loose tripe or leaf tripe, which are tough and often have to be swallowed whole. Because of this, the stomach kernel and mushroom head are more expensive. When eating quick-boiled tripe (baodu), start with a plate of omasum (sandan) to chew on, then follow it with a plate of tripe center (duren); that is what we call 'clearing the skies after rain'. The quick-boiled tripe at Baoduman is truly excellent, both crispy and tender. It might be because the owner, Man Ba'er, prepares it himself, so the heat is just right. Pair it with a hot sesame flatbread (shaobing), and it tastes absolutely delicious.
+
+In the mid-1950s, Baoduman expanded into a two-story building. The ground floor still sold quick-boiled tripe and offal (zasui), keeping it very accessible; you could get full on two sesame flatbreads and a plate of tripe. The upstairs served mutton hot pot (shuan yangrou) and traditional halal dishes (jiaomen caicai). After the Cultural Revolution began, the Baoduman at Dongsi Pailou closed down. In the early 1980s, the Ruizhenhou Restaurant, which had moved from Zhongshan Park, opened in the original two-story building where the old Baoduman once stood.
+
+After the Reform and Opening-up, the descendants of Baoduman reopened at 27 Shuru Hutong in Niujie. The full name of the shop is 'Old Baoduman Five-Spice Roasted Beef and Mutton' (Lao Baoduman Wuxiang Shao Niuyangrou); the shop front is as wide as the sign is long. The shop has two sections: one is a takeout window for cooked beef and lamb, and the other is for dining in. The restaurant is quite small with only three rooms, which were originally part of a three-bedroom apartment. Each room holds three or four tables. They do not serve many items, focusing mainly on tripe (baodu), sesame flatbread (shaobing), and braised beef and lamb.
+
+The Baoduman blog by ruiren491112 on Sina. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.
+
+**8. The mutton shop at the corner of West Kushuijing and Xinxian Hutong inside Chaoyangmen.**
+
+There is a lamb shop at the intersection of Xikushui Jing and Xinxian Hutong that sells breakfast. Early in the morning, you can hear the owner tapping a rolling pin from far away, followed by the mouth-watering smell of baking flatbread (shaobing). The owner's wife looks like a typical person from the Western Regions. My Last Century by Guan Geng
+
+**9. The sesame flatbread shop (shaobing) on West Kushuijing Hutong inside Chaoyangmen.**
+
+At the entrance of Xikushuijing Hutong, there is a sesame flatbread (shaobing) shop run by an elderly Hui Muslim. He starts his business every morning before dawn. When he makes the bread, he taps his rolling pin loudly and creates a unique patterned crust. The sesame flatbreads (shaobing) made by this elderly Hui Muslim have plenty of sesame seeds, many flaky layers, and a generous amount of sesame paste. You can smell the fresh bread from far away. It has been about sixty years, but I still cannot forget that smell. I cannot find this kind of sesame flatbread (shaobing) anywhere anymore.
+
+The shop also fries dough fritters (yougui). These fritters are similar to the crispy rings (jiaoquan) we have today, but they are shaped into a fine, net-like pattern, which is different from the large fried dough sticks (youtiao) sold now. If you buy a sesame flatbread (shaobing) and stuff a fried dough fritter (yougui) inside, the flavor is beyond words. Sometimes you can also ask for thin crispy crackers (baocui), which are fried until they are crunchy and golden, making them taste even better. I do not know why I cannot find the old taste anymore. Maybe the ingredients have changed or the traditional techniques were lost.
+
+**My Last Century by Guan Geng**
+
+**10. Dongdeshun Restaurant inside Chaoyangmen**
+
+**The fried meat sesame flatbread (shaobing) at Dongdeshun Restaurant**
+
+People say that sesame flatbreads (shaobing) are sweet in the south and salty in the north. The fried meat sesame flatbread (shaobing) created by Dongdeshun Restaurant has the flavor of Beijing meat pie (roubing) and the salty aroma of a sesame flatbread (shaobing). Beijingers call it the "double wonder."
+
+To make it, you shape dough from regular flour, spread on sesame paste, wrap in seasoned meat filling, coat it with sesame seeds, bake it over a fire, and then deep-fry it until cooked. It is crispy on the outside, tender on the inside, and perfectly balances meat and vegetables.
+
+**Braised lamb brains (bai shao yang nao) at Dongdeshun Restaurant.**
+
+Braised lamb brains is a signature dish by Chef Song Enzhi at Dongdeshun Restaurant.
+
+Fresh lamb brains are rich in calcium, phosphorus, and iron, making them a healthy food that helps strengthen the brain and body.
+
+To make it, take fresh lamb brains, blanch them in hot water, remove the membrane, boil them in water until 80% cooked, let them cool, and cut them into small diamond-shaped pieces. Heat chicken fat in a wok, then stir-fry ginger, green onion, garlic slices, and star anise over high heat until golden. Add chicken broth, lamb brains, salt, MSG, and starch. Toss everything together and serve on a blue-patterned plate. The dish is bright white, soft, and tender, making it a delicious and nourishing halal meal.
+
+Collected Delicacies of Beijing Dongcheng, edited by Wei Lisen.
+
+**11. Deshengzhai on Jingshan East Street.**
+
+Not far east of the Second Campus of Peking University, on the north side of the road, is a restaurant called Deshengzhai. Deshengzhai is a restaurant for Hui Muslims that only serves beef and lamb dishes. The specialty at Deshengzhai is sesame flatbread (shaobing) with beef stew, which is what most students order. What left a clear impression wasn't the food, but a waiter who was about twenty years old. His surname was Yu, and the students all called him Little Yu. He was friendly and hardworking, but also very worldly. He could name almost every student who came in often. When he saw them from a distance, he would call them 'Mr.' and greet them with a nod, a bow, and a big smile, always finding something to talk about. If he had more time, he would be extra polite, saying that after graduation they would surely get promoted and become wealthy, or at the very least, become a bureau chief.
+
+**Fuxuan Suohua by Zhang Zhongxing**
+
+**12. Yueshengzhai on Hubu Lane inside Qianmen.**
+
+**A bet at Yueshengzhai.**
+
+One day, a Japanese acquaintance from the tourism bureau challenged Mengzhang to a bet. They would both take a group of foreign tourists out for a day of sightseeing and see if the guests chose to eat Chinese or Western food. The man boasted that if he lost, he would give a voucher for a ten-person meal at the Grand Hotel (Liuguo Fandian). If he won, Mengzhang had to bring all his guests to eat in his territory for a month.
+
+Mengzhang was furious when he heard this and said, "Kid, you're getting cocky too early. That ten-person meal voucher is mine!"
+
+However, Mengzhang was not confident, so he went to ask Ding Ziqing, the old manager of Donglaishun, for advice.
+
+Ding Ziqing, whose courtesy name was Deshan, was the founder of Donglaishun. He was a very strategic man and a famous figure in the Beijing catering industry. After Meng Zhang explained why he was there, Shopkeeper Ding stroked his beard and said with a smile, "That is not hard at all." I will arrange a show for you that is guaranteed to be a hit. When it is time to eat, just bring your guests to the front of Yueshengzhai and leave the rest to me...

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_4_of_6.md

@@ -0,0 +1,87 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 4 of 6)"
+original_url: "https://salaamalykum.com/article/2118"
+canonical_url: "https://salaamalykum.com/article/2118"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:41Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "0298f2f36f367a6056e0ddab69e77d6bf4a8f0384fda29ef64b657ef2ab8155c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 4 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 4 of 6.
+
+**Part 4 of 6**
+
+Yueshengzhai, also known as the "Old Ma Family Shop," has been famous in the capital since the Qianlong era for its beef and lamb cooked in a century-old broth that is constantly replenished. The recipe for the stewed meat is a closely guarded secret. People say back then, the aroma drifted into the palace, and even the Emperor would drool when he smelled it, so he specially bestowed a plaque to show his praise. Because it was located next to the Qing Dynasty Ministry of Revenue, the local people commonly called it "the stewed lamb on Hubu Street."
+
+That day, just before the lamps were lit, Meng Zhang brought all his guests to the entrance of Yueshengzhai and found that it was already packed with diners.
+
+As the crowd grew larger, someone inside the old shop shouted loudly, "The pot is open!" Then the windows in the courtyard were all opened at once, and along with a cloud of hot steam, that mouth-watering aroma filled the air. Then a worker dropped large chunks of lamb into a pot of hot oil. As it fried, he used a spoon to skim the foam off the top and tossed it into the stove, which immediately released a different kind of aroma.
+
+He scooped the fried meat out and placed it on a cutting board, then—'Pop! Pop! Pop! '—he chopped it into pieces. You could hear the sizzling and see the crispy outside and tender inside. No one passing by could keep walking.
+
+Children clapped and sang: 'Water buffalo, water buffalo, horns in front and head in back. Your mom and dad bought you fried lamb...' Adults held pots and bowls, rushing to buy some. Those who couldn't afford the meat just asked for two spoonfuls of lamb broth to pour over their noodles, stirred them with chopsticks, and slurped down a whole bowl.
+
+Some rickshaw pullers even took steamed corn buns (wotou) out of their pockets and ate them dry while enjoying the scent filling the street. Before leaving with their rickshaws, they took a few deep breaths of the air to savor it one last time.
+
+These hungry foreign tourists had never seen anything like this. They eagerly asked Mengzhang for food. Just then, the owner of Yueshengzhai came out and waved his hand, and the staff quickly set up tables and chairs. They brought out hot sesame flatbread with lamb (shaobing jia yangrou) and served it with a bowl of thin noodle soup (cu tang mian). Right there in the street, the foreigners started eating. They ate until they were completely stuffed, then held onto the corners of the tables to stand up. They burped and gave a thumbs-up to the front of the Yueshengzhai shop.
+
+Mengzhang found the Japanese man in the crowd. The guy was busy munching on a sesame flatbread (shaobing). He looked a bit embarrassed as he used his meat-sauce-covered hand to pull a meal voucher from his pocket and hand it to Mengzhang. Right in front of him, Mengzhang slowly tore the Grand Hotel (Liuguo Fandian) meal voucher in half and put it back in his pocket. He said, 'I don't have time to take advantage of you!'
+
+**Three Generations of Baimen, Bai Ming, Yueshengzhai.**
+
+My great-great-grandfather started making spiced lamb (jiang yangrou), but it was during the Jiaqing reign of the Qing Dynasty that my ancestors Ma Yongxiang and Ma Yongfu truly perfected the five-spice spiced lamb (wuxiang jiang yangrou) and sold it across the country. At that time, my ancestors received help from doctors at the Imperial Hospital to improve the original recipe. They used cloves, amomum, cinnamon, and star anise as the main medicinal ingredients, adding soy sauce and salt for flavor. Spiced lamb (jiang yangrou) made with this proper recipe is not only delicious and nutritious, but it also helps stimulate the appetite and aids digestion. A good recipe needs careful, precise cooking techniques. To perfect his craft, my ancestor would often stay in the kitchen all night from the moment the lamb went into the pot until it was finished. After years of practice, he concluded that you must start with the right lamb, and the large white sheep from the West Pass (Xikou) are the best. Back then, these sheep were hard to find; they were either out of stock or too expensive for us to afford. Because of this, my ancestor and his team bought forty or fifty large white sheep from the West Pass, kept them in the backyard of Yueshengzhai, and assigned people to raise them carefully for our use. For our soy-sauce lamb, we only use the front half of the sheep. We have to cut it carefully based on the specific part of the meat; if the pieces are too small, they fall apart, but if they are too big, the flavor does not soak in, so you have to watch the meat as you cut. Second, the seasonings must be high quality. You must carefully select every spice, regardless of the cost, and only use the best raw ingredients. Third, controlling the heat is a key step. The cook must carefully watch how the meat color changes and how strong the fire is. Start by boiling it over high heat for about an hour. Once the pot boils and foam rises to the surface, keep skimming it off with a long-handled ladle, then switch to low heat to simmer for six or seven hours. Boiling over high heat removes gamey smells, impurities, and off-flavors, while simmering over low heat lets the flavors of the spices soak into the meat. Finally, add aged broth (laotang) to deepen the flavor of the meat. Aged broth is what we call leftover stock. After making braised lamb (jiang yangrou) each time, we save some of the thick liquid in a jar to add to the pot for the next batch, which is why our braised lamb is known for its century-old marinade. We are picky about more than just these steps; the tools we use must be wide pots and wide ladles. We especially insist on using only wide pots with three-line markings.
+
+The season for making braised lamb (jiang yangrou) runs from autumn to spring, with the peak period during the three winter months. Every year, once summer arrives, braised lamb enters its off-season. To keep the business running in summer, my ancestor researched and developed a summer food called roasted lamb (shao yangrou). Beijingers love wheat-based foods like steamed buns (mantou), griddle-baked flatbread (laobing), and noodles, especially hand-pulled noodles (chen mian). How people eat noodles changes with the seasons; in winter, they eat hot noodles straight from the pot with soybean paste (zhajiangmian), braised sauce noodles (lumian), or hot soup noodles. After summer starts, people eat cold-water noodles (guoshuimian) to beat the heat, refresh their appetite, and add nutrition. The method for making braised lamb involves reducing the broth, while roasted lamb involves simmering it in a light sauce. Yueshengzhai makes its roasted lamb every day at noon and sells it in the afternoon. Locals use a big bowl, order less meat, and ask for more broth. They pour hot lamb bone broth (yangtang) over cold noodles, add shredded cucumber, and eat. The noodles are cool, the broth is warm, and the taste is fresh. It is a unique summer treat.
+
+The famous old Beijing brand, Yueshengzhai Ma Family Shop. Ma Lin (Wang Dongsi: The author is the fifth-generation descendant of Yueshengzhai).
+
+**13. Fusheng Canteen in Dongdan.**
+
+For Chinese food, we ate at Xilaishun. For Western food, there was a halal place called Fusheng Canteen near Dongdan, started by a family from outside Hademen. Their Western food was excellent. Later, when my father got older, he only ate a little when we went out, not as much as I did. When I was quite young, I could order two dishes, like steak and fried salmon, plus a soup. Anyway, one day I would have this soup, the next day that soup, and I would eat appetizers and bread before that. I really ate a lot, plus desserts. In winter, I ate chestnut flour, which is all starch and sugar. I could really eat. Back then, the steaks were so big that we would order two for four people, so each person got half, which was just right.
+
+On the east side of the road at Dongdan, there was the Star and Moon Restaurant (Xingyue Canting), which later turned into a bank branch. In the 1940s, when I was in middle school, I would ride my bike there all by myself to eat. I’d have the macaroni with tomato sauce and an ice cream, and that was it. I would just sign my name and have my family pay the bill later. That meal would probably cost over a hundred yuan today. That is why I feel like Western food today just doesn't taste right. It is a real shame that the Fusheng Canteen (Fusheng Shitang) didn't pass down its business, so it is gone forever.
+
+Born in the South of the City (Sheng Zai Cheng Nan): Not Inferior to Men—Oral accounts by Li Bin and Xiao Cheng. Written by Ding Yizhuang (Note by Wang Dongsi: The narrator is the younger sister of the famous conductor Li Delun).
+
+**14. Zengqingzhai on Yiliu Hutong outside Di'anmen.**
+
+When I was a teenager, I was an apprentice at Zengqingzhai near the Back Gate (Houmen, also known as Di'anmen)... What did we sell? They sold pastries, and in the summer, they sold river produce like lotus root, water caltrops, and eight-treasure lotus seed porridge (babao lianzi zhou). All this river food came from Zengqingzhai, and they also sold ice cream. That is what we made back home. Later, when I made ice cream in Jiuxianqiao, I used what I learned here. Where did we sell it? In the middle of Shichahai, they drove piles into the lake bed, laid down boards, and connected them to build several room-like structures. They sold everything there—all kinds of food like fried dough rings (youzhuozi), eight-treasure lotus seed porridge (babao lianzi zhou), fox nuts (jitoumi), gorgon fruit (qianshimi), lotus seed pods, and all sorts of lotus root, like white lotus root. It was all kinds of cold snacks, really: dried fruit (guozigan), sour plum drink (suanmeitang), ice cream, and shaved ice (xuehualao). I carried everything there on a shoulder pole and set up my stall.
+
+Born in the South of the City: Businesses Run by Hui Muslims—as told by Man Hengliang. Written by Ding Yizhuang.
+
+**Xicheng District**
+
+**1. Ruizhenhou inside Zhongshan Park**
+
+**Century-old Ruizhenhou**
+
+Inside Zhongshan Park, there used to be an old antique shop called Ruizhenhou, which opened in 1917. The name Ruizhenhou has a specific meaning: Rui stands for good luck and the sweet olive flower (ruixiang). Zhen means rare treasures, pearls, jade, and gemstones. Hou means being tolerant and kind, and treating people with honesty. Business was very successful after it opened, and it quickly became famous throughout Beijing. To make it easier to host guests and discuss business, the owner added a tea area and served food in the shop. There is an accurate written record about this: In 1917, the Zhongshan Park Board of Directors built 18 high-ceilinged rooms between Chunming Hall and Shanglinchun, with corridors on the east and west sides, to rent out to shops. One of these was the Ruizhenhou antique shop, which was opened by Hui Muslims.
+
+By 1950, this business was no longer doing well. Owner Ma You'an used his business sense to realize the park lacked a decent halal restaurant, so he turned his antique shop into one. He hired the famous chef Ma Deqi to run the kitchen, and his halal dishes, especially his braised beef (wei niurou), quickly became famous in Beijing. Ma Deqi learned from Chu Lianxiang (known in the industry as Chu Xiang), a master who pioneered Beijing halal cuisine. Chu Xiang was once a royal chef who combined traditional Hui Muslim stir-frying, roasting, and hot pot techniques with cooking styles from both northern and southern China to create a unique Beijing halal flavor. As the top student among Chu Xiang's eight main disciples, Ma Deqi mastered his teacher's skills. The grand banquets Ruizhenhou offered, such as the whole lamb feast (quanyang xi), fish maw feast (yudu xi), and shark fin feast (yuchi xi), were far beyond what ordinary restaurants could prepare. Soon after opening, the restaurant became as famous as the long-standing Han Chinese restaurant Laijinyuxuan, also located in Zhongshan Park, and was always packed with customers. Mr. Ma Lianliang's birthday was on the tenth day of the first lunar month. Every year on this day, he would visit Ruizhenhou. When he was happy, he would personally name his favorite dish 'duck paste bread' (ya ni mian bao) and always ordered it. Because of this, the reputation of Ruizhenhou restaurant grew stronger and stronger.
+
+In the early 1960s, due to a shortage of beef and mutton, Ruizhenhou was forced to become a halal snack shop. Parents visiting Zhongshan Park would always stop by the snack bar to buy something for their children, even if it was just a piece of fried cake (zhagao). When the Cultural Revolution began, the halal snack shops closed down. In the early 1980s, to support ethnic policies, the former Dongcheng Catering Company worked to bring back the famous old brand Ruizhenhou Restaurant. They reopened it at its current location at 1 South Dongsisi Street in 1982 and renamed the halal shop Ruizhenhou Restaurant. Today, third-generation chefs continue to carry on the unique halal flavors of Ruizhenhou.
+
+The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.
+
+The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.
+
+One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.
+
+Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).
+
+**Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.**
+
+**2. Kaorouwan inside Xuanwumen**
+
+**Kaorouwan as described by Zhang Zhongxing.**
+
+I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_4_of_6____S.md

@@ -0,0 +1,37 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 4 of 6) — Section 2 of 2 — Block 2 of 2"
+original_url: "https://salaamalykum.com/article/2130"
+canonical_url: "https://salaamalykum.com/article/2130"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:44Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "86565b337c2bdc9a0b375b08c8a48e9ebbe6357d7f100550a7714f1fbfd35618"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 4 of 6) — Section 2 of 2 — Block 2 of 2
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.
+
+**Block 2 of 2**
+
+The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.
+
+The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.
+
+One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.
+
+Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).
+
+**Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.**
+
+**2. Kaorouwan inside Xuanwumen**
+
+**Kaorouwan as described by Zhang Zhongxing.**
+
+I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_5_of_6.md

@@ -0,0 +1,91 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 5 of 6)"
+original_url: "https://salaamalykum.com/article/2100"
+canonical_url: "https://salaamalykum.com/article/2100"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:43Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "5a16b9b5a53798f873ab133c1fca184c04862f22aee7b0633bcc836809639b3b"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 5 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 5 of 6.
+
+**Part 5 of 6**
+
+When we arrived, the shop owner pointed to the young waiter as soon as we walked in and said, "Two people, seat them over there." The waiter then asked how much we wanted to eat and immediately brought over the meat and seasonings. Following the Beijing custom, we put our right foot on the ground and rested our left foot on the bench, then used long bamboo chopsticks to dip the meat slices in seasoning and place them on the grill. The grill was heated by a type of pine wood that produced very little smoke and had a faint, pleasant scent. The grill was very hot, and the meat slices sizzled the moment they touched it. After flipping them a few times, they were ready to eat. We had a sip of white liquor (baijiu) with each bite of meat, which felt a bit like being in a Mongolian yurt beyond the Great Wall. Toward the end of the meal, we stopped drinking and were served sesame flatbread (shaobing). We ate the flatbread with the grilled meat and finished with a bowl of porridge, which left us completely full. After putting down our bowls and chopsticks, we heard the shop owner calculating the bill: so much for this and that, with each unit of ten copper coins called a diao, adding it all up to the final total. Even while calculating the bill, he kept his knife moving and continued to slice. I was very satisfied with this meal and will definitely want to come back again. Every visit is rewarding. Eating well is one thing, but it is even more interesting to watch the owner’s style. With his big belly exposed, he stays busy but never flustered, truly living up to the description of being open and at ease.
+
+**Fuxuan Suohua by Zhang Zhongxing**
+
+**Kaorou Wan as described by Jin Shoushen.**
+
+The owner of Kaorou Wan, Old Wan the Fifth, originally ran a stall selling flatbreads (bing). Back in the days when it was popular to sell grilled meat (zhengpao rou) from small carts, the Wan family was already selling grilled meat on a round iron plate (zhizi kaorou). They set up their stall at the west entrance of An'er Hutong. As time passed and business grew, they set up a shed to sell the meat and expanded from one iron grill plate to two. Every day, carriages and horses filled the entrance, yet the shop remained just a shed. Kaorou Wan uses only high-quality young beef (kaorou wan specializes in beef), which makes the meat tender and delicious. Wan Laowu is very skilled. He hand-cuts about 100 jin of beef every day. He handles all the sales himself, cutting meat and calculating the bill at the same time. He is so focused that he never makes a mistake, even with the price of a single cucumber.
+
+**Life in Old Beijing by Jin Shoushen, Kaorou Wan.**
+
+Kaorou Wan uses fuel like pine cones and pine branches that give off a fragrant scent while grilling. The fire at Kaorou Wan burns bright, and you can smell the pine aroma from far away.
+
+Inside Kaorou Wan, the tables have special iron grills (zhizi) where diners grill the meat as they eat. First, marinate the meat slices in a sauce made of ginger juice, soy sauce, shrimp sauce (luxiayou), tomato, and egg white. Then, grease the grill with sheep tail fat and heat it up. When you are ready to eat, spread the sliced green onions on the hot grill and start cooking the meat. When the meat is almost cooked, sprinkle on some chopped cilantro and flip the slices. The beef tastes best when it turns purple, and the lamb tastes best when it turns pinkish-white. It is tender, smooth, juicy, and lean without being dry.
+
+**Time-Honored Brand: Wang Hong, Kaorou Wan.**
+
+Kaorou Wan is famous and busy because they pick high-quality meat, slice it thinly, use a full range of seasonings, and make it taste delicious. Kaorou Wan sends people to the beef and mutton market in Madian outside Deshengmen to buy fat sheep from north of the pass. The way Kaorou Wan slices meat is a family skill. They require every slice to be three inches long, one inch wide, and as thin as paper. This way, the meat on the grill (zhizi) cooks through, making it easy for customers to chew and swallow. You cannot have barbecue without green onions. They are cut into half-inch diagonal pieces for customers to use while grilling. Each customer gets a blue-rimmed porcelain bowl in front of them, filled with seasonings like dark soy sauce, sesame oil, cooking wine, sugar, chopped green onions, minced ginger, minced garlic, and salt. Back then, Kaorouwan let customers grill their own meat. Each person held a pair of wooden chopsticks over a foot long, stood with one foot on a bench and the other on the ground, and ate while they grilled.
+
+**Beijing's Commercial Streets and Time-Honored Brands by Wang Yongbin, Kaorouwan in 1930.**
+
+On the east side of the street inside Xuanwumen, near Rongxian Hutong, there used to be a small shop (really just a food stall) that only sold grilled beef. This was the famous Kaorouwan. This Kaorouwan has many unique features. Although the restaurant is small, it has been family-run for six generations. When I was around twenty years old, back in about 1930, the person running the place was a man over forty. Following the custom of Hui Muslims, Beijingers respectfully called him Wanba, which means Master Wan. He had a large head, thick eyebrows, and bright, piercing eyes. He was short and sturdy, moved quickly, and had a sharp mind with great organizational skills. He was very strict about choosing meat and only used the chuck (shangnao). His meat-slicing technique was fast and skillful. He cut large, thin slices that were free of gristle and veins, making the meat incredibly tender and rich. The beef had a milky aroma and tasted delicious when grilled, which is why Kaorou Wan has kept its fame for so long.
+
+Kaorou Wan was just a small shop with two gray sheds set up on the sidewalk by the road. It was divided into an inner and outer room. The inner room held two grilling plates (zhizi). Because so many people came to eat, they used extra-large ones, with a diameter of up to three feet, set over a fire basin with an iron ring. Below were large round tables, and each table could fit ten people standing around it. People eating the grilled meat had no seats. They would stand with one foot on a long bench. All the seasonings, meat, bowls, flatbreads (bing), and wine were placed on the edge of the round table. Diners held wooden chopsticks two feet long—as thick as rattan, otherwise you could not reach the grill through the crowd—and waved their arms to eat heartily. You can imagine how wild and rugged the scene was. Beef is sold by the bowl, with each full bowl weighing ten taels (liang) by the old scale, and half-bowls are also available. For an average adult, ten taels is enough, and those with a bigger appetite can just add half a bowl more. Condiments are sold individually, such as a small dish of green onions or soy sauce, and you can add or remove items like sesame flatbread (shaobing) as you like. You had to bring your own liquor at first, but later they started selling liquor too, at two taels per bowl. Back then, a full meal for one person cost five or six jiao, which was a big expense. An ordinary person could eat a simple meal at a small restaurant without liquor for less than two jiao, so spending five or six jiao on a meal was considered extravagant for most residents.
+
+Every late autumn, the smell of roasted meat would drift through Xuanwumen Street, which was quite tempting. The customers were mostly working-class people and ordinary citizens; the wealthy and powerful never came here. Later, Kaorou Wan became famous. Wealthy and powerful families heard about it, came to taste the delicious roast beef, and spread the word. Soon, prominent figures arrived in cars with their servants, and even noblewomen dripping in jewelry came to visit. These people did not mind losing their status, squeezing in between sweaty, hungry men to eat roast meat with long wooden chopsticks. Master Wan was not moved by this. He did not consider setting up a private room, nor did he stand up to flatter or entertain them. He kept doing things his own way and treated everyone the same. This style was a valuable quality among small Beijing merchants at the time.
+
+Kaorou Wan not only had excellent meat, but Master Wan also had a unique, simple, and meticulous style, skilled and refined techniques, a sharp mind, and an organized memory. These things left a deep impression in my observations and memories. Since he only had a small business with two gray sheds, he did not have many staff. Besides himself, I remember there were only two young assistants. They just ran back and forth, moved supplies, and washed the bowls and chopsticks. Besides keeping the accounts, greeting guests, and looking after their coats, his main job was standing at the counter to slice meat. He was so skilled at slicing meat that even when twenty people ate at once, he never ran out. When the place was packed and people were bumping into each other looking for seats, he kept his eyes and ears open. He muttered calculations, sliced meat without stopping, greeted guests, and made sure people were served in the order they arrived. This person arrived first, please sit over there. Please wait a moment, you arrived just after this person. While doing all this, he also collected money and nodded goodbye to guests. At the same time, he noticed if someone took the wrong umbrella or where someone else had hung their hat and coat. His calm and organized way of working was truly amazing.
+
+**Memories of Snacks: Jin Yunzhen**
+
+**3. Hui Muslim beef and mutton shop inside Xuanwumen**
+
+To the east of Liaoyuan Department Store, there used to be a Hui Muslim beef and mutton shop. It was the first shop on the west side of the north entrance of Xuannei Street before it was torn down for road expansion. The door is on the north side. Through the glass window on the south side, you can see the owner selling goods with high-quality beef and mutton behind him. This Hui Muslim beef and mutton shop had unique features, the first being its name. Shops selling halal beef and mutton are called beef and mutton shops or mutton shops, never just meat shops. The second feature is how they sell the meat. All the beef and mutton for sale is hung up on hooks. The third feature is how customers ask for meat. When a customer comes to buy meat, the shopkeeper asks how they plan to cook it—stewed, braised, or flash-fried—and then selects the right cut for them. Fourth, the knife technique. When using the knife, the shopkeeper grips the handle with their thumb, middle, ring, and little fingers, while resting their index finger on the spine of the blade. Fifth, the packaging. In summer and autumn, they wrap the meat in fresh lotus leaves, and in winter and spring, they use dried lotus leaves before handing it to the customer to carry away.
+
+This Hui Muslim beef and lamb shop sells homemade roasted lamb (shao yangrou) every day after 4:00 p.m., and you can smell the delicious aroma all around the neighborhood. You can spend two or three jiao to buy some roasted lamb and ask the shopkeeper to let you take a bottle of old broth (laotang) on credit, then go home and pour the stewed meat broth over noodles for a truly great dinner.
+
+Memories of the shops at the Xidan Archway from 'Past Stories of Xicheng, Beijing 7'. Ma Enci
+
+**4. Youyishun Restaurant at the Xidan intersection inside Xuanwumen**
+
+**Fried dough cakes (youbing) from Youyishun Snack Bar**
+
+At that time (Wang Dongsi: 1970s), Youyishun Snack Bar occupied four and a half storefronts. The dining area was spacious with over 20 square tables, seating more than 120 people at once. However, more breakfast customers stood to eat than sat down. Just the breakfast production and service staff numbered over 20 people. For breakfast, they fried four bags of flour (200 jin) into dough cakes. Four people working two frying pans had to make about 2,000 dough cakes. Because they opened four windows for sales, four long lines formed as soon as they opened the doors. With such high sales, they could not keep up if they fried the dough cakes to order. They had to fry 500 of them before opening. If they placed them in enamel trays, the poor airflow would make them soft. They used specially made rectangular wire racks and had to fry them a bit crispier to ensure they did not go limp or collapse. Deep-frying until crispy uses more oil, which naturally lowers the profit margin, but we choose lower profits to ensure quality. Business hours are from 6:00 to 13:00, with daily sales around 1,000 yuan, and 400 to 500 yuan of that is sold in just the first two hours of breakfast. The shop assistant has to collect food stamps and cash while handing goods to customers, a job that requires a quick mind and fast hands and feet. The shop assistants are all young women around 20 years old, and after two hours of busy work, they take turns resting for a moment, which they call catching their breath.
+
+Beijing Cultural and Historical Data: Youyishun and Beijing Snacks. Ling Enyue (Wang Dongsi: The author was an employee at Youyishun in the 1970s).
+
+**5. Dong Siba's spiced lamb head (jiangyangtou) inside Deshengmen**
+
+For red-style sheep head (hongzuo yangtou), besides the roasted sheep head sold at mutton shops in summer, there is also soy-sauce sheep head (jiang yangtou). Braised lamb head (jiang yangtou) also comes from outside Deshengmen. The inventor was Dong Siba. His braised lamb head has a deep flavor, and the 'walnut meat' part is especially interesting. Dong set up his stall at the entrance of Yixing Wine Vat (now changed to Beiyixing) north of Guozishi inside Deshengmen. Over time, he gained many customers, and some even wanted to sell his goods wholesale. It gradually became a workshop for braised lamb head, where he not only sold it himself but also produced it in large quantities for others.
+
+**The Life of Old Beijingers by Jin Shushen**
+
+**6. Xue Siba's steamed lamb (zhengyangrou) outside Deshengmen**
+
+Regarding steamed lamb (zheng yangrou), the 'Dumen Jilue' only says, 'Steamed lamb, meat stall on the east side of Madian Road outside Deshengmen.' This is correct, but it is not very detailed. The inventor of steamed lamb was Xue Sanba from the Daoguang era. He was a Hui Muslim who lived in Madian outside Deshengmen. It is still a secret recipe of the Xue family, located on the west side of Guanxiang Road in Deshengmen. There are imitations, but the taste is nowhere near as good as what the Xue family makes. To make steamed lamb, select the finest lamb and cut it into large squares. Coat the raw meat thoroughly with yellow bean paste (huangjiang), add Sichuan peppercorns and five-spice powder, and let it marinate in a jar for three days. Take it out and steam it until cooked. The flavor goes deep, and it melts in your mouth like cheese. The difference between the real and the fake is that the real one has bright, clear colors and no bits of lamb spilling out. The second point is that the saltiness is even because it is braised in sauce before being steamed; it is not too salty, yet it can stay fresh for a long time without spoiling. The third point is that it melts in your mouth and does not have the problem of having tough, fatty bits.
+
+**The Life of Old Beijingers by Jin Shushen**
+
+**7. Yang's lamb stall (yangrouchuangzi) on Guanxiang Street at Deshengmen**
+
+The Yang Family Lamb Shop (Yangji Yangrou Chuangzi) does not have a large storefront. The two-room front is the business area, while the small courtyard and three rooms in the back are used for raising sheep, slaughtering sheep, and housing the shop staff. The storefront of the Yang Family Lamb Shop consists of two rooms. One room is where they sell the lamb, featuring a plain, unpainted wooden cutting board (baicha) about 7 feet long and 4 feet wide, placed right under the window. They open the window to start business. Customers cannot enter the shop and must stand outside the cutting board to buy meat. Because the butcher's block for cutting meat was long and wide, like a bed, people called lamb shops lamb beds (yangrou chuangzi). In the past, lamb shops in Beijing were all set up this way. Another part of the shop had a wooden door, and outside the window next to it sat an oil table with bamboo steamers holding steaming hot white flour lamb and cabbage buns (baizi).
+
+This Yang's Lamb Bed also sold white flour lamb buns. They bought their sheep at the Madian Sheep Market on the north side of the Deshengmen gate. They went to the market every four or five days, bringing back about ten fat, big-tailed white sheep each time to keep in the backyard pen for a few days before slaughtering them. With a steady rotation of sheep in the pen, they never ran out of stock and always had fresh, tender meat from live sheep to slaughter.
+
+On a normal day, they sold two sheep, but when autumn arrived, they were busiest and could sell three or four sheep a day. The white flour lamb and cabbage buns at Yang's Lamb Bed had thin skins, big fillings, plenty of meat, and a great taste. They were famous for a time, and with so many people buying them, they were sold out every day. Local residents love buying steamed buns (baozi) from Yang's Lamb Stall (Yangji Yangrou Chuangzi). Cart drivers, street vendors, and travelers passing through Deshengmen Gate also come here to buy a few to eat.
+
+**Beijing's Suburban Towns and Old Brands by Wang Yongbin.**
+
+**8. The sheep market (yanghang) in Madian outside Deshengmen**

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Northern_City__Part_6_of_6.md

@@ -0,0 +1,43 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Northern City (Part 6 of 6)"
+original_url: "https://salaamalykum.com/article/2101"
+canonical_url: "https://salaamalykum.com/article/2101"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:43Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "9f50c9d2a3706332acbc8b3b8cb961061d9ca5028cd3e150da3ee2de46cde401"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Northern City (Part 6 of 6)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 6 of 6.
+
+**Part 6 of 6**
+
+In the past, Madian Street ran north to south along an ancient road from the Ming and Qing dynasties. On both sides of the main street, lamb trading shops stood side by side. A few eateries and grocery stores were mixed in between them. Madian also had East Back Street and West Back Street. These were mainly residential areas for merchants, though they also had a few lamb shops and supporting businesses like grain shops, duck shops, and food service shops (qinhang).
+
+Because business in Madian was booming and many people passed through, the service industry, especially the restaurant business, was very successful. Before the liberation, the restaurant business was called the food service trade (qinhang). The various snacks in the Madian food service trade were especially famous in northern Beijing. According to the village elders, the main snacks in the Madian area include sheep head meat (yangtou rou), quick-boiled tripe (baodu), mung bean jelly (liangfen), kidney bean cakes (yundou bing), and millet porridge with sesame paste (miancha). Most businesses are small, usually operating from street stalls or mobile carts.
+
+**History and Culture Research of the Garden Road Area in Beijing**
+
+**9. Hui Muslim snack shops inside Xizhimen.**
+
+The halal snack shop is right at the entrance of Xinkai Alley. Inside, there is a wide variety of food like fried cakes (zhagao), sugar-coated ear-shaped fritters (tangerza), fried dough cakes (youbing), and sesame flatbreads (shaobing) piled high in baskets. Dark brown bean flour meatballs (doumian wanzi) float in a large soup pot about one meter in diameter. A fire burns underneath, and steam rises from the pot, which looks like it holds enough food to feed a hundred people for a day. It costs one mao and one liang of food stamps for a big bowl. Drizzle on some sesame paste and vinegar, then add seasonings like MSG and chopped cilantro. It arrives steaming hot with the scent of bean flour, making your mouth water.
+
+The bean flour meatballs are deep-fried and contain thick vermicelli noodles. They are neither sticky nor hard, just right, and taste as savory and crispy as a boiled egg yolk.
+
+Because we arrived late, we got the last two bowls, and the server scooped up all the remaining meatballs floating on top for us. The short-haired server went to the back to rest, leaving the two of us as the only customers in the empty shop. After finishing the meatballs, we could go to the big pot ourselves to ladle out more soup.
+
+When An Heping went to get more soup, he found that even though the meatballs were gone, the bottom of the pot was full of meatball bits that were just as crispy and charred as the whole ones. An was so excited he whispered this discovery to me, his eyes shining like Aladdin finding an endless treasure chest. This was a once-in-a-lifetime chance. While the server was away, we kept an eye on the back room and carefully used the bowl-sized iron ladle to scoop up bits from the pot.
+
+We ate bowl after bowl like royalty, completely satisfying our cravings.
+
+In those simple and hard times, ten cents was a huge luxury, but the ten cents we spent that day became the best value in history. That day was like a bright festival, forever printed in our memories. Sina Blog
+
+Past Events at Xinei (40) - Hui Muslim Snack Shop, by blogger 'Forever Badaowan'

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City.md

@@ -0,0 +1,407 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City"
+original_url: "https://salaamalykum.com/article/2091"
+canonical_url: "https://salaamalykum.com/article/2091"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:32Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "7b6916ae5ea17cc32eea749faea3dff90ce5545ac35ba3e080f9c46f828bb09c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source.
+
+**Table of Contents**
+
+Chongwen:
+
+**1. Douzhi Ding (Jinxin Douzhi Shop) at Huashi outside Chongwenmen**
+
+**2. Rongxiangcheng Hui Muslim snack shop (Jinfang Snack Shop) outside Chongwenmen**
+
+Xuanwu:
+
+**1. Xianbing Porridge Shop at Meishi Bridge outside Qianmen**
+
+**2. Yangtou Ma (Sheep Head Ma) at Langfang Ertiao outside Qianmen**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+**5. Fushunzhai spiced beef shop at the south entrance of Menkuang Hutong outside Qianmen**
+
+**6. Bai's tofu pudding (doufunao) on Menkuang Hutong outside Qianmen**
+
+**7. Baodu Feng (quick-boiled tripe) on Menkuang Hutong outside Qianmen**
+
+**8. Niangao Wang (Rice Cake King) on Menkuang Hutong outside Qianmen**
+
+**9. Mujiazhai at Zangjia Bridge outside Qianmen**
+
+**10. Xiangjugong halal pastry shop on Qianmen Street**
+
+**11. Ha's sesame flatbread (shaobing) shop at Liulichang outside Hepingmen**
+
+**12. Nanlaishun snack shop at Caishikou outside Xuanwumen**
+
+**13. Zhengxingde tea house at Caishikou outside Xuanwumen**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+**15. Jubaoyuan on Niujie**
+
+**16. The large halal canteen at the north entrance of Niujie Street.**
+
+**17. A child selling malt sugar sticks (maiyatang) on Niujie Street.**
+
+**18. A vendor selling sticky rice cake (qiegao) on Niujie Street.**
+
+**19. Steamed corn buns (wotou) from the old neighbors of Niujie Street.**
+
+**20. Soybean paste noodles (zhajiangmian) from the old neighbors of Niujie Street.**
+
+**21. The Barbecue King (Kaorou Wang) at Tianqiao.**
+
+Others:
+
+**1. Hui Muslim businesses roaming the streets and alleys.**
+
+**2. A halal rice cake (niangao) stall at the temple fair.**
+
+**3. Mutton stall (yangrou chuangzi).**
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+**5. Bai Family Sesame Flatbread Shop (shaobing pu).**
+
+**6. A roasted mutton stall in the hutong.**
+
+![image](https://files.catbox.moe/ep2dkw.jpg)
+
+**Chongwen.**
+
+**1. Douzhi Ding (Jinxin Douzhi Shop) at Huashi outside Chongwenmen**
+
+Douzhi Ding's stall is in front of the Fire God Temple (Huoshen Miao) on the north side of the road, in the middle-west section of Xihuashi.
+
+The owner of Douzhi Ding's stall is naturally surnamed Ding; he is a Hui Muslim named Ding Derui. His stall is unique. It features a large table over three meters long and one meter wide, with long benches lined up in front. On the table are two glass covers; one protects various pickled vegetables and spicy shredded salted vegetables, while the other holds sesame flatbreads (shaobing), crispy fried dough rings (jiaoquan), and other staples. There are also two wooden signs on the table, carved with eight large characters: 'Hui Muslims from the Western Regions, Douzhi Ding's Shop'. Ding Derui follows old traditions to boil the mung bean milk (douzhi). He uses a large clay pot and a betel nut ladle (binglang shao), simmering it over a low fire while adding raw mung bean milk to the pot as it cooks. He makes his mung bean milk (douzhir) with the perfect thickness, so it does not settle or become watery. It tastes sour, fragrant, and sweet, making it very delicious and addictive.
+
+**Outside Hademen by Zhang Fan**
+
+The stall is located to the left of the Fire God Temple gate in West Huashi. It has tables facing west and opens every day at noon. The table is over 10 feet long with benches in front. Two large glass covers sit on top, protecting large fruit plates filled with pickled cabbage, pickled cucumbers, small pickled radishes, and pickled asparagus. Spicy mustard greens are served with the mung bean milk. In spring, they serve quick-pickled kohlrabi, and in winter, they serve spicy dried radish cubes. Customers who buy fine pickles get chili oil. The food includes sesame flatbread (shaobing) and fried dough rings (jiaoquan).
+
+The owner, surnamed Ding, is a Hui Muslim. He keeps two wooden signs on his table with eight green-painted characters: Western Region Hui, Ding's Mung Bean Milk. Most customers are regulars who visit every day at the same time. On market days, the benches are full, and business is booming. In January 1958, food stalls were merged into cooperatives. Ding's Mung Bean Milk moved to Suanshikou and is now the Jinxin Mung Bean Milk Shop, which still follows the traditions of Ding's Mung Bean Milk.
+
+**Reminiscing about Hademen by Niu Qingshan**
+
+Ding's Mung Bean Milk started as a shoulder-pole business. He was the first to sell it, and he was already famous in Beijing during the Qing Dynasty. People called this Hui Muslim man and his carrying pole Ding's Mung Bean Milk. It was not until 1910 that the third generation of Ding's Mung Bean Milk set up a stall in front of the Fire God Temple in the middle of Huashi Street. They finally had a long table and a permanent large pot. For a mung bean milk business, this was considered very successful. That was a famous open-air snack street in Beijing, second only to Menkuang Hutong. At that time, various stalls lined up in front of the Fire God Temple, stretching east all the way to Yangshikou.
+
+**Blues in the South of the City by Xiao Fuxing**
+
+**2. Rongxiangcheng Hui Muslim snack shop (Jinfang Snack Shop) outside Chongwenmen**
+
+Rongxiangcheng Snack Shop, located at 17 Hademen Outer Street, is a well-known eatery in the Chongwenmen area.
+
+The shop opened in the early Republic of China period. The owner was Man Leting, known as Man Liu, a Hui Muslim from Shandong. The manager was Ai Lianying. The shop's sign, Rongxiangcheng, was inscribed by the famous scholar Jiang Chaozong.
+
+Inside the shop, there is another plaque, Cangzhen, inscribed by the Zhili clique warlord Wu Peifu. The shop started by selling beef and mutton. By the 1940s, business improved significantly, and it expanded from two storefronts to four. As the business grew, they changed their strategy to combine the mutton trade with the snack trade (qin hang).
+
+In the past, Beijing mutton shops were called mutton trades (yang hang), and their business was very seasonal. Since spring and summer are the growing seasons for sheep, they could not be slaughtered until after autumn. Because of this, people in the trade said, 'The mutton business is idle for half the year.' Old Beijingers also said, 'When visiting graves at Qingming, the mutton sellers close their doors.' To change this idle period, the shop adapted to market needs by buying Japanese refrigeration equipment. During spring and summer, they sold homemade popsicles, soda, and other frozen foods (leng shi). In autumn and winter, they focused on mutton again. This change kept them busy all year and made the shop's name increasingly famous.
+
+In Beijing, this combined business model was common, with different terms: two shops under one manager was called 'four edges' (si ba bian), and renting out a portion to others was called 'carrying a robe' (tiao pao). Rongxiangcheng was the former, and their snack section focused on frozen foods, which was quite new at the time.
+
+Just before the liberation, war blocked mutton shipments from Inner Mongolia to Beijing. The mutton trade plummeted, and Rongxiangcheng was no exception. At this time, Man Kaiqi, a fellow townsman of Man Leting, came to the shop. He came from a background in a traditional pastry shop (bobo pu). In the old snack trade, a pastry shop was considered lower in status than a bakery but higher than a restaurant. Rongxiangcheng simply stopped selling mutton and switched to snacks and frozen foods. Man Kaiqi's skills were put to good use. Under his management, they offered up to 20 varieties of snacks: sticky rice cake (qiegao), fried cake (zhagao), sesame ball (matuan), fried dough twist (mahua), sweet rice ball (yuanxiao), sugar ear (tangerduo), steamed rice cake (aiwowo), soybean flour cake (lvdagun), apricot tea (xingcha), millet porridge (miancha), tofu pudding (doufunao), sesame flatbread (shaobing), fried dough cake (youbing), and bean paste bun (doubao). This made Rongxiangcheng a famous Hui Muslim snack shop in the Chongwai area.
+
+After the Cultural Revolution, Rongxiangcheng was renamed Jinfang Snack Shop. In the mid-1990s, due to the expansion of Chongwai Street, the shop moved to the Tianqiao intersection for a time. Its current location is on the east side of the south entrance of Chongwai Street. This time-honored shop in the South City has started its glorious journey once again.
+
+**Reminiscing about Hademen by Niu Qingshan**
+
+The place that stays in my memory the most is Jinfang Snack Shop. When I first returned to Beijing, it was winter, and it was still pitch black when I got up early for work. I didn't have time to eat breakfast at home, so I pushed my bike through the underpass and across the railway; down the slope was Baiqiao Street, and further west was Huashi Street. There were few people in the morning, the streetlights were dim, and it was very quiet; the northwest wind blowing head-on was so strong it made it hard to open my mouth. Luckily, after riding a short distance, I could see the bright lights of Jinfang Snack Shop on the north side of the road ahead. I locked my bike and lifted the cotton door curtain to go inside; the heat rushed into my face, and more than half of the chill on my body disappeared at once. My favorite thing to eat in this shop is the millet flour porridge (miancha); it is thick, fragrant, and hot enough to burn your mouth. You cannot rush drinking millet flour porridge; there is a trick to it: regular customers never use chopsticks or spoons, they rotate the bowl and drink from the edge, finishing it until the bottom is clean. With these two crispy fried dough rings (jiaoquan) and a bowl of millet flour porridge in my stomach, my whole body felt warm, and the next 40 minutes of the journey wouldn't leave me frozen with a twisted face and numb hands and feet.
+
+Reading Beijing Figures: Impressions of Huashi (Postscript). Written by Chen Guangzhong.
+
+**Xuanwu.**
+
+**1. Xianbing Porridge Shop at Meishi Bridge outside Qianmen**
+
+There are two meat pie and porridge shops at Meishi Bridge, and they are halal restaurants. These two shops have the same owner; one is on the east side of the road and the other is on the west, which is called one owner running two shops. They are open 24 hours a day without interruption; when the east shop puts up its door panels to close, the west shop takes its panels down to open, so customers can always get meat pies and porridge. Since it is a meat pie and porridge shop, the meat pies are naturally their specialty. The meat pies are filled with beef, also known as meat cakes (roubing); they are large, full of filling, and oily, which really satisfies a craving. If a guest asks for a full-sized meat pie (roubing), it is much larger than the standard version, measuring about 1.2 feet in diameter. Even someone with a big appetite cannot finish half of one.
+
+**Cuisine of East Beijing by Wu Zhengge**
+
+**2. Yangtou Ma (Sheep Head Ma) at Langfang Ertiao outside Qianmen**
+
+Beijing lamb head is a local specialty. It is sliced as thin as paper and sprinkled with salt and pepper powder. Lamb head meat includes the cheek (lianzi), the tongue and root (xinzi), the roof of the mouth (tianhuaban), the tongue tip (tongtianti), the eyes, the hooves, and the tendons. Aside from the tendons, the cheek meat has the deepest flavor. The sellers of lamb head meat are all Hui Muslims. There was only one halal stall, located at the back door of the Yuxing Restaurant on Langfang Second Alley. The owner was a man named Ma who sold his own goods. Unlike other workshops that sold wholesale without cleaning, his meat was clean. He added five-spice powder to his salt and pepper, making it extra fragrant and clean. He also sold boiled beef tripe (niudu) at a very low price.
+
+**The Life of Old Beijingers by Jin Shushen**
+
+At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.
+
+When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.
+
+When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard.
+
+Ai'ou wowos are made by boiling whole glutinous rice grains until cooked, waiting for all the steam to evaporate, and then putting them in a basin to form a soft, fluffy texture. Using this rice-grain texture, they wrap in various sweet fillings, sprinkle with glutinous rice flour, and add red dots to distinguish the types of fillings. This item is called an ai'ou wowo, which is also a type of cold snack. Isn't the Changdian temple fair happening right now? Ai'ou wowos are a seasonal treat, but for the best-looking and best-tasting ones, go to the entrance of Tongle Teahouse on Menkuang Hutong. There is a small cart there that is kept very clean. A Hui Muslim man sells ai'ou wowos there throughout the year. He uses real glutinous rice and good fillings. Eating a couple of his is a unique experience that you must try.
+
+**Beijing Dream Splendor Record by Mu Ruga.**
+
+**5. Fushunzhai Beef Shop on Menkuang Hutong outside Qianmen.**
+
+We must start with the famous Fushunzhai beef shop at the south entrance of the hutong. Its spiced beef (jiang niurou) is tender and delicious, easily matching the spiced lamb (jiang yangrou) from Yueshengzhai. They also use a pot of original beef broth to cook meat for sale every day, with a set amount sold at specific times, and it sells out very quickly. The shopkeeper is a Hui Muslim named Liu. Later, this spiced beef shop moved to Qianmen Street and merged with Yueshengzhai.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**6. Baodu Feng in Menkuang Hutong outside Qianmen.**
+
+Menkuang Hutong is full of individual stalls run by Hui Muslims. They pay attention to the hygiene of their utensils, and their food focuses on color, aroma, and taste, which attracts many customers and has earned them quite a reputation. Take Baodu Feng, which sells quick-boiled tripe (baodu). The lamb tripe and tripe kernels (duren) are cooked to the perfect texture—neither too tough nor too soft. The sauces, including fermented bean curd (jiang furu), chive flower paste (jiucaihua), and sesame paste (zhima jiang), are fresh and tasty, so the stall is full of customers every day who come for their fame.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**7. Bai's Tofu Pudding (doufunao) in Menkuang Hutong outside Qianmen.**
+
+Bai's Tofu Pudding is run by an elderly man named Bai. The tofu pudding is incredibly white and tender. The mushroom and lamb gravy (koumo zha yangrou lu) smells so good that it makes your mouth water from far away. When you eat it, you add chili oil or garlic sauce, which is truly wonderful. It is no wonder that many financial professionals in suits squeeze into the market, hunching over on small, narrow stools to enjoy this unique tofu pudding.
+
+Bai's Tofu Pudding has a branch stall at the entrance of Guanghe Tower in the meat market, specifically for theatergoers watching Peking opera. Baodu Feng and Bai's Tofu Pudding also sell freshly baked sesame flatbreads (shaobing). Some individual vendors even bring small baskets of these flatbreads here to sell to customers.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**8. Niangao Wang (Rice Cake King) on Menkuang Hutong outside Qianmen**
+
+Nian Gao Wang sells traditional northern-style rice cakes (niangao). They are made from glutinous rice or glutinous rice flour, with layers of red bean paste in the middle and topped with shredded green or red silk. Sometimes they also sell pea flour cakes (wandouhuang). In the summer, these rice cakes are kept on large blocks of natural ice to keep them cool and refreshing. In the winter, they are steamed in small bamboo steamers (longti) to keep them soft and hot. When selling them in winter, the vendor takes a plate of steaming rice cakes from the steamer and adds a spoonful of white sugar, making them taste even better.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**9. Mujiazhai at Zangjia Bridge outside Qianmen**
+
+My grandmother's family ran a restaurant outside Qianmen at Zangjiaqiao called Mujiazhai, also known as Guangfuguan. If you ask the elders in the southern part of the city, they usually know it. The stir-fried dough bits (chaogeda) at Guangfuguan were made by my grandmother's family. My great-grandmother was a widow. To make a living, she set up a noodle stall selling rice porridge and flour-based foods to passing porters and laborers. My grandmother was also a widow. She managed my great-grandmother's business and worked incredibly hard to build this small restaurant. Two generations of widows ran the place. The name Guangfu uses homophones for the words meaning 'widow's shop.' People say the Little Prince Gong gave it this name to mark it as a widow's restaurant, and that is how it came to be. They specialized in stir-fried dough bits, and this dish became famous.
+
+I heard from my grandmother that the Little Prince Gong loved listening to the operas of Shang Xiaoyun, so he was very close to him. When Shang Xiaoyun first met my grandmother, he thought she looked just like his own mother, from her height to her facial features. He said, 'Old lady, let me adopt you as my godmother!' After saying that, he knelt down and kowtowed, and from then on, she was his godmother. Shang Xiaoyun loved eating stir-fried dough bits, which influenced the Little Prince Gong. He often told the Prince, 'The stir-fried dough bits at my godmother's place are excellent.' The Prince was convinced, so he sent people to carry their own pots, pans, bowls, and stoves to eat there. He held a banquet at Guangfuguan in the private room on the second floor.
+
+My mother invited Madame Mei Lanfang to dinner. Because my mother inherited my grandmother's skills, her stir-fried dough bits tasted different from everyone else's—they really had my grandmother's flavor. She invited Madame Mei, along with Mr. Shang Xiaoyun and his wife, to eat. Shang Xiaoyun was my grandmother's godson, so he just kept eating and eating. Madame Mei said, 'That is enough, brother, stop eating, you are going to burst.'
+
+Born in the South of the City: Decades of Joy and Sorrow on the Stage—Oral history by the three Ma brothers. Ding Yizhuang
+
+(Note by Wang Dongsi: The speaker is Ma Chongnian, nephew of Peking Opera master Ma Lianliang)
+
+**Stir-fried dough bits at Mujiazhai**
+
+Mujiazhai was a small shop, but it was crowded every day with customers waiting to eat the dough bits stir-fried by Sister-in-law Mu herself.
+
+To make stir-fried dough bits, you knead the dough, cut it into dice-sized cubes, and then use your thumb to roll them into small shapes, which we Shanxi people call cat ears (maoerduo). First, you boil them, then stir-fry them with mung bean sprouts, shredded meat, and chives. The juices from the meat and vegetables soak into the dough bits, making them taste the best.
+
+People say Sister-in-law Mu, like the Mapo of Chengdu's Mapo Tofu, first served her neighbors for free before her reputation spread and she became a professional.
+
+In winter at Mujiazhai, you could still eat fresh spring and summer vegetables, such as Chinese toon (xiangchun) mixed with tofu, smashed cucumber, sugar and vinegar pickled dandelion greens (qumacaiya), and small radishes with sesame paste. People say the Mu family restaurant even had a special heated cellar (nuandongzi) to grow these fresh vegetables.
+
+Food of the Hometown: Eating in Beiping. Liu Zhenwei
+
+(Note by Wang Dongsi: The author was born in 1934.)
+
+**10. Xiangjugong halal pastry shop on Qianmen Street**
+
+Wang Dianwen personally oversaw the quality of the pastries (bobo). First, he hired experienced and skilled head pastry chefs (zhang'anren) with high salaries. Second, he insisted on buying high-quality raw materials for making the pastries. Back then, the white flour from Renhe Mill was fine, and the small-mill sesame oil from Xihongmen had a pure flavor; even though they were expensive, Xiangjugong still ordered from them. Sugar and other fruit ingredients were all top-tier products. For example, they paid high prices for the best red and white sugar, bought large thin-skinned walnuts from the Western Hills, sourced locust flower honey, and selected Miyun small dates, Western Hills roses, Shandong pears, Shenzhou honey peaches, and hawthorn jelly (jingao) from Jingao Zhang. Even for eggs, Xiangjugong had specific suppliers. Third, they strictly followed production procedures, from mixing the dough and fruit ingredients to the final baking, being very careful with every step. In the pastry industry, there is a saying: 'Thirty percent making, seventy percent baking.' This means that no matter how carefully or well you do the first few steps, if you do not control the oven fire at the end, the heat might be too high and burn them; or the heat might be too low, and they will not be cooked through. Therefore, in a pastry workshop, besides the head chef, the oven worker is the most important. The head chefs and oven workers hired by Xiangjugong were all highly skilled at the time.
+
+Pastry products are seasonal; in the past, Beijingers ate specific pastries at specific times. For example, people ate sweet rice balls (yuanxiao) on the fifteenth day of the first lunar month, sun cakes (taiyanggao) on the second day of the second month for the 'Dragon Raises Its Head' festival, wisteria cakes (tengluobing) when wisteria bloomed in the third month, sticky rice dumplings (zongzi) and five-poison cakes (wudubing) during the Dragon Boat Festival in the fifth month, mung bean cakes (lvdougao) to beat the heat in the sixth and seventh months, red and white mooncakes during the Mid-Autumn Festival in the eighth month, flower cakes (huagao) for the 'climbing high' custom in the ninth month, and in the cold winter months, wealthy families ate hibiscus cakes (furonggao), while ordinary families ate oven-fired cakes (ganglu)—which were pastries made while testing the oven temperature that had rough, broken edges but were still high quality. Xiangjugong produced and supplied all these pastries on time. for holidays, the fasting month of Ramadan, the Eid al-Fitr celebration, and visiting relatives and friends, it was customary to use large and small gift sets (bajian) as presents. The small and large eight-piece pastries (ba jian) made by Xiangjugong are very famous in the southern part of Beijing.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**11. Ha's sesame flatbread (shaobing) shop at Liulichang outside Hepingmen**
+
+**Haji Sesame Flatbread Shop (Haji Shaobing Pu)**
+
+In my childhood memories, the snacks sold at Haji Sesame Flatbread Shop, located at the northeast corner of the east entrance of West Liulichang, were the most authentic.
+
+This was a halal sesame flatbread shop opened by five brothers with the surname Ha. Compared to other nearby shops, it had a small storefront but the busiest business. Besides selling soy milk, sesame flatbreads (shaobing), and fried dough cakes (youbing), they also had snacks like top-grade sesame flatbreads (yipin shaobing), thick buns (dun bobo), and fried egg pockets (zha hebao). At that time, my favorite things to eat were thick buns and fried egg pockets.
+
+Thick buns are small and made from leavened dough. They are mixed with lye, white sugar, and sweet osmanthus, then pinched into small pieces, pressed into thick, flat circles, and cooked over low heat on a griddle. After both sides turn yellow, they are baked in an oven until hard, without any burnt bits. After baking, a square or round red dot is stamped on them. The yellow and white colors with the red look beautiful, and they taste sweet, soft, and springy, with a bit of toughness that makes them great to chew. After chewing repeatedly, you can taste the faint wheat aroma from the leavened dough of the thick bun itself. The flavor is unique and makes my mouth water.
+
+When mentioning fried egg pockets, some people might think it is just fried eggs, but that is not the case. Haji's fried egg pockets have a special flavor. They use dough for fried dough cakes, roll out two pieces of similar size, put them together, and pinch three sides shut to form a pocket, or what you could call a pouch shape. They crack an egg, pour it into the pocket, sprinkle a little salt, and then pinch the opening tight. They put it into a pan of oil and control the heat carefully. The fried pockets come out crispy on the outside and tender on the inside, suitable for both the old and the young.
+
+**"Our Old Beijing" by Li Weiji**
+
+**Haji Kite Shop, Haji Restaurant**
+
+The location of "Haji Kite Shop" was at the north side of the east entrance of West Liulichang in the southern part of Beijing, which is the northwest corner of the intersection, today on the east side of Hongbaotang. It started as two sheds, then changed into two small storefront rooms. At that time, my grandfather and his fifth brother were local volunteer firefighters. If a fire broke out nearby, someone from the family had to go help put it out. In return, the fire brigade gave the two brothers two small rooms to stay in, and that is where they lived.
+
+Although it was called the Haji Kite Shop, they did not sell kites all the time. Kite flying in Beijing was very seasonal, so they only sold kites from the Spring Festival until the third lunar month. During the other three seasons, they ran a Hui Muslim snack shop called the Haji Eatery. Later, they added a shed outside the rooms to block the wind and rain. It was bigger than the two rooms and served as a place for neighbors near Liulichang and passersby to eat breakfast, lunch, and dinner. This was their main business.
+
+The Haji Eatery sold sesame flatbread (shaobing) and fried dough twists (mahua) in the morning, and beef noodles and other meals at noon and night to support a family of several dozen people. Many neighbors nearby would buy on credit and settle their bills once a month. During the Spring Festival and the months of early spring, the eatery switched to selling kites to support the family.
+
+Haji Kites by Ha Yiqi (Note by Wang Dongsi: The author is the fourth-generation successor of the Haji Kite tradition).
+
+**12. Nanlaishun snack shop at Caishikou outside Xuanwumen**
+
+Nanlaishun Snack Shop was a spacious hall. Aside from the door, there were snacks all around the perimeter, with rows of dining tables in the middle and square stools for customers to sit on. Let's start from the east door: to the left, from south to north, were all desserts. They mainly sold layered sticky rice cake (qiegao) here. I have loved eating this since I was a child. These cakes were placed on a large wooden board, about 60 centimeters wide, 80 centimeters long, and 10 centimeters thick, with four or five layers of bean paste and glutinous rice. The top of the layered sticky rice cake was decorated with large red dates, which looked very beautiful. Buying two liang (100 grams) of cake cost 8 cents per liang, so 16 cents total, plus two liang of food ration coupons. Even though it was only two liang, the master cutting the cake would use a long knife to slice it in one go, weigh it on a scale, and put it on a plate. The layers were clearly visible, and with white sugar sprinkled on top, it was incredibly tempting. One bite was full of fragrance and sweetness; it was delicious. Besides layered sticky rice cake, they sold various old Beijing sweet snacks, including steamed rice cakes (aiwowo), rolled glutinous rice rolls (lvdagun), honey fried dough twists (mi mahua, also called tang'erduo), sugar-filled baked cakes (tanghuoshao), steamed buns (dun'er bobo), and pea flour cakes (wandouhuang). If you love sweets, you will be satisfied here!
+
+Let's talk about the long counter from east to west. They sold savory snacks here, such as tofu pudding (doufunao), soy milk, fried dough cakes (youbing), fried dough sticks (youtiao), ring-shaped fried dough (jiequan), crispy crackers (baocui), sesame flatbread (shaobing), baked cakes (huoshao), and twisted rolls (luosizhuan). The tofu pudding was authentic; the gravy was a masterpiece, made with minced meat, daylily buds, wood ear mushrooms, and eggs, with a layer of Sichuan peppercorn oil floating on top. It cost one liang of food ration coupons and 8 cents a bowl. When the server scooped up the tender white tofu and poured the gravy over it, then sprinkled a pinch of cilantro on top, a tempting bowl of tofu pudding was handed to you. If you like it spicy, there were chili oil, minced garlic, and vinegar on the table for you to add yourself. If you bought two freshly baked sesame flatbreads and a fried dough cake, hey, you had a complete, delicious breakfast.
+
+After finishing the east-to-west section, let's turn to the counter from north to south. They mainly sold meat pies here, with beef and green onion filling (I don't remember if they had meat-filled pancakes). The meat pies here were another specialty. You could smell the aroma from far away. As you got closer, you could not only smell them but also hear the tempting sizzling sound as they were being pan-fried. You could not only hear it but see it too. The master chef worked right behind the counter, so every customer could watch the whole process of making the meat pie (roubing). When you saw those golden-brown meat pies sizzling with oil and smelling so good, how could you not want to try one?
+
+They also sold red bean porridge (xiaodouzhou) and sticky rice porridge (jiangmizhou). If you came for lunch, you could order two meat pies and a bowl of red bean porridge. With sliced salted vegetables on the table, tell me, doesn't that sound wonderful?
+
+**Memories of Niujie by Chen Chunxi**
+
+**13. Zhengxingde tea house at Caishikou outside Xuanwumen**
+
+In the 1950s and 60s, my mother always walked from Niujie to Caishikou to buy tea at the old shop Zhengxingde. It was a halal tea shop, and most Niujie residents went there. She usually bought the tea that cost 40 cents per liang, which smelled quite fragrant when brewed. I often went with my mother to buy tea. As soon as we stepped into the shop, we smelled the jasmine tea. That scent has stayed in my memory ever since.
+
+Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.
+
+**Memories of Niujie by Chen Chunxi**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then.
+
+When I was a child in the early 1950s, a breakfast shop run by Hui Muslims just a short walk from the east end of our alley sold these fried cakes. These fried cakes were flat and round, and they turned brown or dark red after being deep-fried. I remember some shops sold hot-water dough fried cakes (tangmian zhagao) that seemed to have a red stamp-like mark on one side. I do not know what the character was, but it looked very unique.
+
+The preparation method is said to be simple: pour near-boiling water into a measured amount of flour, then stir and knead it until smooth. Then, mix brown sugar or white sugar with a little dry flour to make the filling. After wrapping the filling inside, pat it into a flat round shape by hand, drop it into a pot of oil to fry, and once both sides turn brownish-red (or dark red), use a strainer to scoop it out for sale.
+
+The hot-water dough fried cake fresh out of the pot tastes a bit crispy, a bit sweet, and seems to have a bit of chewiness. The filling inside is like an open honey pot, thick, fragrant, and sweet, with a unique flavor. People say every shop or individual selling hot-water dough fried cakes has their own special tricks, but these mostly come down to heat control, the filling, and kneading techniques. I thought the hot-water dough fried cake was delicious when I ate it at a snack shop, and I heard that the owner added a little osmanthus to the filling.
+
+Casual Talk on Beijing Past: Beijing Snacks Fried Cakes and Hot-Water Dough Fried Cakes. Ma Tianji
+
+**15. Jubaoyuan on Niujie**
+
+Jubaoyuan is located in the middle section of Niujie Street, at the corner of Shouliu Hutong on the east side of the road. It has two storefronts, and above the door hangs a black plaque with gold characters written in vigorous regular script: Jubaoyuan Beef and Mutton Shop. Inside the door is a large wooden counter, and on the counter are two large white square enamel trays containing ground beef and mutton. Above the counter is an iron pipe with many iron hooks, from which trimmed beef and mutton hang for customers to choose from. Meat was very cheap back then; mutton was 71 cents a jin, and beef was 70 cents a jin. My mother often sent me to buy meat. She would give me 14 cents and say, 'Go to Jubaoyuan and buy two liang of mutton. Get the fatty kind; we are having soybean paste noodles (zhajiangmian) today.' Because I went there so often, I got to know the salesperson. In my memory, the meat seller was a young man named Ma. He was fair-skinned, had a long face, and was very friendly to people. Everyone called him Little Ma. As soon as I arrived, he would say to me, 'Xiao Si, you are here. How much are you buying?' 'Do you want beef or mutton?' Are you having soybean paste noodles (zhajiangmian) again? I said, "Give me two liang of lamb, and make it fatty." "Alright!" Little Ma quickly cut the meat for me, weighed it, and handed it over, saying, "Here you go!" At this point, you might ask: why buy fatty meat? To be honest, I am talking about the 1950s and 60s. Life was hard back then. You needed a ration book or coupons to buy anything. Each person only got half a jin of cooking oil a month, which was never enough. That is why we bought fatty meat; it made the fried sauce smell so good!
+
+**Memories of Niujie by Chen Chunxi**
+
+**16. The large halal canteen at the north entrance of Niujie Street.**
+
+This canteen had no formal name, but in my memory, it was just called the "Niujie Halal Canteen," and it was state-run. It was not until the late 1970s that it was renamed "Liangyixuan." The sign was written by Yang Jingren.
+
+This big canteen was very popular with the locals, and it was always crowded for all three meals. For breakfast, they served sesame flatbread (shaobing), spiral rolls (luosizhuan), steamed buns (dun'er bobo), soy milk, and tofu pudding (doufunao). These were all snacks Beijingers loved, and they tasted great. The beef and green onion steamed buns (baozi) were especially good. They cost ten cents each and were delicious. One bite and the oil would ooze out, revealing a solid meatball inside. If you had a bowl of red bean porridge and two liang of buns, you had a complete breakfast.
+
+At noon, they served main meals, mostly rice and stir-fried dishes. They had other things too, like stir-fried flatbread (chaobing). They made two kinds: vegetarian and meat, served in half-jin portions. The vegetarian one cost 25 cents and half a jin of grain coupons, while the meat one cost 30 cents and half a jin of grain coupons. The flatbread was stir-fried perfectly, with great color, smell, and taste. It was truly delicious. The stir-fried dishes were also very authentic. They were mostly home-style dishes, both vegetarian and meat. The cheapest vegetarian dish, braised fried tofu puffs (shaodou Pao), was only 25 cents, and meat dishes were only 30 or 40 cents. The braised eggplant (shao qiezi) there tastes amazing. The vegetarian version is 28 cents, and the meat version is 36 cents. It is a truly authentic Beijing flavor. Also, their pan-seared lamb (guota yangrou), stir-fried egg with vinegar (culiu muxu), and stir-fried lamb with scallions (congbao yangrou) have a unique taste and capture the special style of old Beijing cuisine.
+
+When the weather gets cold, they also serve hot pot (shuanguozi), with lamb slices (shuan yangrou) and beef tripe (shuan baiye), which are all very good. I watched the chef slice the lamb myself. On a large cutting board, he had a fresh piece of lamb leg. He held the meat down with his left hand, using a white cloth on top of the meat—perhaps to keep it from slipping—and held a knife in his right hand. The knife was over a foot long and two inches wide with a square tip, and it looked very sharp. I saw the chef rub, pull, and swipe the knife across the meat, and a paper-thin slice of lamb fell away. His movements were very fast, and he filled a large plate in no time. Just go ahead and eat; it is guaranteed to be fresh and tender.
+
+**Memories of Niujie by Chen Chunxi**
+
+**17. A child selling malt sugar sticks (maiyatang) on Niujie Street.**
+
+In Niujie, when children are just five or six years old, their parents give them a cardboard cigarette box. The four corners of the box are tied with thin strings, and it is filled with malt sugar sticks (maiyatang gun). The children walk through the alleys calling out, 'One bets for two!' This is a type of gambling business. If you do not gamble, one copper coin buys one malt sugar stick. If you want to gamble, both the buyer and seller take a stick and place them on a step. They use one hand to tap the sticks, and whoever taps theirs further wins. If the buyer wins, they get to eat two sticks, which is why it is called 'one bets for two'.
+
+As the children grow a bit older, they learn to do business by carrying baskets to sell boiled peanuts, and in the summer, they sell things like salted long beans, cooked peas, and ice-covered hawthorn berries (binghe). Although they do not make much profit, they learn the skills of running a small business from a young age. When they get even older, they can change what they sell based on the season, a practice known as 'zazhua'.
+
+**Beijing Niujie by Liu Dongsheng and Liu Shenglin.**
+
+**18. A vendor selling sticky rice cake (qiegao) on Niujie Street.**
+
+Hui Muslims in Niujie sell many types of sticky rice cake (qiegao), all made from sticky flour using ingredients like glutinous rice (jiangmi) or broomcorn millet (huangmi). Sticky rice cakes evolved into many varieties like aiwowo, yellow bean flour cakes (huangmian doumiangao), rolling donkey cakes (ludagun), and the New Year rice cake mounds (niangao tuor) eaten around the Spring Festival. There is also a porridge-like dish made from yellow rice called mogao. These are all sticky rice products, but they are not considered qiegao.
+
+The qiegao people usually talk about includes these types: cakes made from yellow flour with kidney beans or peas, steamed basin cakes (pengao) made with dates in a perforated basin, sticky rice flour cakes with red bean paste and dates, fermented bean cakes (douchigao) made by mixing sticky rice flour with crushed cooked kidney beans, and rolled cakes (juangao) filled with pea paste and red bean paste (these taste better when heated in a small steamer during winter). There are also New Year rice cakes (niangao) made from steamed sticky rice. Qiegao ingredients vary in quality, and the processing ranges from fine to coarse. Some are mixed with rice flour, commonly called benmian. This lower-quality version is cheaper, but many people still enjoy eating it. Qiegao vendors push a single-wheeled handcart with a long wooden cutting board on top. Near the handles, they stand a bamboo tube to hold money.
+
+There are quite a few famous figures among qiegao vendors. In Niujie, there is a vendor known as Qiegao Zhang, whom everyone, young and old, calls Zhang Liuba. He is famous for his fermented bean cakes and rolled cakes, making him a standout among qiegao sellers. The sticky rice flour, pea paste, and red bean paste he uses for his qiegao are all passed through a fine sieve. His cart is also the most elaborate. The edges of the wooden board and the area around the bamboo tube are inlaid with white and red copper decorations, featuring the hollowed-out words 'Halal Hui Muslim' (Qingzhen Huihui). On the board sits a glass display case with three sides, and it is kept spotless along with his water kettle (tangping) sign. The wooden board is scrubbed so clean that the wood grain is clearly visible. Qiegao Zhang himself looks sharp, wearing a blue cloth jacket, white sleeves rolled up high, a white apron, and a white namaz cap. His cart shines brightly, and he looks full of energy. The qiegao he sells has layers of cake and red bean paste, topped with colorful candied fruit strips (qinghongsi), melon seeds, raisins, and other dried fruits. He also keeps a large bowl of fine white sugar and adds a spoonful for customers upon request. The cart carries a basin of water so he can wash the porcelain plates and bamboo chopsticks as he sells. In winter, when Qiegao Zhang sells his fermented bean cakes, he brings a small stove and a set of small steamers so the cakes are served hot. While other qiegao vendors may not be as meticulous as him, they still keep their carts very clean. Just looking at them makes people hungry.
+
+A qiegao vendor might look like he is just one person pushing a cart down the street, but he is like an actor on stage, while his entire family, young and old, works behind the scenes. This involves grinding sticky rice into flour, boiling small beans into bean paste, and selecting and cooking small dates. After the cake is steamed, it is patted into sheets with a damp cloth, then filled with bean paste and dates. This is usually a full day's work for several people and requires skilled technique. Even so, their profits are not high, as they depend on sales and the weather. During holidays, besides selling from carts, they also make extra cake mounds (gaotuo) to sell, which brings in better income. Some cut-cake sellers gradually became wealthy through good business management. For example, Ma Baogui, known as 'Cut-Cake Ma,' later invested with his brother to open the Jubao Yuan beef and mutton shop on Niujie Street. From the 1940s until the public-private partnership era, it remained a leader among the beef and mutton shops on Niujie Street. As for other cut-cake sellers, most lived in precarious conditions with very unstable lives.
+
+**Beijing Niujie by Liu Dongsheng and Liu Shenglin.**
+
+**19. Steamed corn buns (wotou) from the old neighbors of Niujie Street.**
+
+My mother not only steamed cornmeal buns (wotou) well, but she could also make cornmeal into many varieties, such as 'gold-wrapped-silver' flower rolls (jinguoyin huajuan) (a lovely name for flower rolls made with a small amount of white flour wrapped around cornmeal). Actually, these are just flower rolls made with a little white flour wrapped around cornmeal. She also made shaken dumplings (yaogogo) (cornmeal mixed with a little white flour, shaped into one-centimeter cubes, tossed in a basin with dry flour, and shaken like sweet rice balls (yuanxiao) until they form small spheres, then boiled and topped with fried sauce or gravy) and large-filling dumplings (datuanzi) (the 'large filling' was just cabbage or radish).
+
+But let's not get sidetracked; let's talk about cornmeal buns (wotou) again. My mother's cornmeal buns (wotou) had some variety. Besides regular ones, she sometimes steamed salty ones. She would add salt, chopped green onions, and floating oil cracklings (fuyou zha) to the cornmeal. We Hui Muslims make these by chopping mutton and rendering the fat in a pot; the leftovers are the cracklings. Salty cornmeal buns taste so good! Sweet cornmeal buns (wotou) have a unique flavor. After fermenting the cornmeal, she added brown sugar and sometimes a few large red dates. Those buns were incredibly sweet and delicious, but they were a luxury we rarely ate throughout the year.
+
+**Memories of Niujie by Chen Chunxi**
+
+**20. Soybean paste noodles (zhajiangmian) from the old neighbors of Niujie Street.**
+
+I remember when I was a child, my mother would often give me 14 cents and say, 'Go to Jubao Yuan and buy two taels of mutton, the fatty kind.' Today we are having noodles with fried sauce (zhajiangmian). After I bought the meat, my mother started frying the sauce (the sauce was also bought from Wanji Small Shop for 10 cents). She first chopped the mutton into small pieces, then prepared chopped green onions, sliced garlic, and minced ginger. She heated oil in a wok. Once hot, she stir-fried the meat. When the meat changed color, she added the onions, ginger, and garlic to bring out the aroma. Then she added the sauce, salt, and a little water, stirring constantly with a spatula. The sauce bubbled in the pot. She didn't rush; she fried it for a while until the fragrance came out, then took it off the heat. She poured the fried sauce into a bowl. Because the meat was fatty, a layer of oil floated on top, which looked delicious. The vegetable toppings were simple back then. You just shredded half a cabbage, blanched it in boiling water, and put it on a plate. In winter, you could also shred a 'heart-is-beautiful' radish (xinlimei) as a topping. You could also cut it into chunks to eat with noodles; it was crunchy and had a unique flavor. In summer, you would just scoop up a big bowl of noodles rinsed in cold water (guoshuimian), pour on some fried soybean paste (zhajiang), grab a whole cucumber, and sit on a small stool in the courtyard. Eating a mouthful of noodles with a bite of cucumber was wonderful. It was even better with two stalks of green garlic. Add a little vinegar to your fried soybean paste noodles for a better taste, don't forget!
+
+**Memories of Niujie by Chen Chunxi**
+
+**21. The Barbecue King (Kaorou Wang) at Tianqiao.**
+
+The 'Barbecue King' (Kaorou Wang) is a Hui Muslim who has run a barbecue stall on the open ground west of the Tianqiao market for decades. Now there is a building next to his stall called the Fuyuanhao Restaurant, and the Barbecue King sets up his stall right outside it. In summer, he sells various braised noodles and quick-boiled tripe (baodu). Every year at the start of autumn (Liqiu), he adds grilled and shabu-shabu beef and lamb, as well as crabs from Shengfang Town. Many people in Beijing sell barbecue, but the one in Tianqiao is unique, and the iron grill grate he uses is truly different from the rest. Every autumn, people flock there to eat. Regardless of whether the weather is hot or cold, he always starts selling the new items on the day of the start of autumn. I passed by there last night and saw many people gathered around the fire eating, all of them sweating profusely. They say the Barbecue King got his name because his business is honest and he never mixes other meats with his beef and lamb, though his prices are a bit higher than elsewhere. I heard his prices this year are 40 copper coins per plate of meat, plus a 10-coin pot fee per person.
+
+**A Glimpse of Tianqiao, Chen Bao, August 13, 1927, by Mingong.**
+
+**Others**
+
+**1. Hui Muslim businesses roaming the streets and alleys.**
+
+'Miancha, get your millet flour porridge (miancha)!' The stalls selling millet flour porridge are often set up on the side of the road in busy areas. The front of the carrying pole holds a stove with a clay pot on top, simmering millet flour tea (miancha). A large square wooden tray sits on the edge of the pot, with a small deep copper basin resting on the side, filled with sesame paste, a small tube for sprinkling salt and pepper, and small enamel spoons in a blue-rimmed porcelain bowl. In the middle of the square tray sits a copper plaque inscribed with Arabic script or the Chinese characters for 'Halal Hui Muslim' (Qingzhen Huihui), and some even say 'Western Regions Hui Muslim' (Xiyu Huihui). Red cloth strips hang below the plaque, signaling that this is a traditional food business run by Hui Muslims. When serving, the vendor uses a betel nut-shaped spoon to scoop the millet flour tea into a bowl, then uses a pair of chopsticks to flick sesame paste from the small copper basin onto the tea quickly and evenly, before sprinkling salt and pepper over the top. When drinking the millet flour tea, you should sip it while rotating the bowl, or use the small enamel spoon to slide it along the edge; you must not mix the tea and sesame paste together, or it will thin out and lose its good flavor.
+
+The front carrying pole holds a large square wooden basin, and a copper plaque reading 'Western Regions Hui Muslim' (Xiyu Huihui) is displayed on the tray. In the center of the tray sits a copper pot filled with a savory sauce made from beef or lamb and button mushrooms (koumo). A long-handled flat copper spoon is used to serve the sauce, and spare bowls, small enamel spoons, and seasonings are placed on the edge of the tray. The rear carrying pole holds a deep, straight-sided pot filled with soft tofu custard (doufunao). The pot is wrapped in a cotton cover to keep it warm, as this tofu custard is much softer than standard firm tofu (laodoufu); eating a bowl of tofu custard topped with savory sauce, with garlic juice or chili oil added to taste, and served with sesame flatbread (shaobing) or baked wheat cake (huoshao), makes for an affordable and delicious meal. The tofu custard vendor does not travel through the alleys but stays parked at the street corner.
+
+The vendor selling starch jelly sheets (fenpi) with sauce arrives, carrying a pot of beef or lamb and button mushroom sauce along with stacks of prepared starch jelly sheets, though some vendors make the sheets fresh on the spot; this is another unique food made by Hui Muslims. Every day after noon, the starch jelly sheet vendor goes out to walk the streets and alleys; some residents in the alleys bring their own bowls to take the food home, while passersby eat right at the stall using the bowls and chopsticks provided by the vendor. On a hot summer day, buying a bowl of sliced starch jelly sheets topped with a handful of shredded cucumber, even with the savory sauce, feels refreshing and light rather than greasy.
+
+'Beef liver, beef!' 'Beef head!' The vendor pushes a single-wheeled cart with a cutting board and round bamboo steamers containing soy-braised beef, soy-braised beef tripe, beef tripe, beef offal, and beef head meat. to selling while walking the streets during the day, they also do business at night. The cart also hangs a 'Western Regions Hui Muslim' (Xiyu Huihui) copper plaque, so at a glance, you know it is a business run by Hui Muslims.
+
+Customs and Anecdotes: Walking the streets and alleys to sell snacks. Liu Jiuru
+
+**2. A halal rice cake (niangao) stall at the temple fair.**
+
+The halal rice cake (nian gao) stalls at temple fairs change with the seasons and have everything you could want. In summer, they sell iced rice cakes and sticky rice dumplings (zongzi). In spring and autumn, they offer fried cakes (zha gao), cold rice cakes, lotus root with sticky rice (nuomi ou), steamed rice flour cakes (aiwowo), and rolled soybean flour cakes (ludagun). Only the "vegetarian dish" (su cai) is sold for three seasons.
+
+The "vegetarian dish" is a type of honey-preserved tea snack. It is mainly made of fried sweet potato chips, mixed with honey dates, dried apricots, fried lotus root pieces, hawthorn cake, and green plums. It is then tossed in honey syrup and sold by weight. Fried sweet potato chips make up eighty percent of this dish, and they are the tastiest and most popular part. They are crispy, sweet, and crunchy, and the honey is not sticky, so you do not get tired of eating them even if you have a lot. The other ingredients have their own candied flavors and cost more than the sweet potato chips. As a tea snack, it is a top-tier treat. As for why it is called a "vegetarian dish," the reason is not clear.
+
+Fried cakes (zha gao) are also a halal food, made by wrapping red bean paste in yellow millet flour and deep-frying it. They are also sweet, sticky, and crispy, but unlike the "vegetarian dish," they are not only found at temple fair stalls. Fried cakes can be seen everywhere. Products from halal stalls share one common advantage: they are clean and hygienic, which gives people peace of mind.
+
+**Memories of Snacks: Jin Yunzhen**
+
+**3. Mutton stall (yangrou chuangzi).**
+
+Look at how clean the larger mutton stalls (yangrou chuangzi) are. The table for the mutton and the poles for hanging the meat are scrubbed until they are spotless. The edges of the table are lined with copper nails that are always polished until they shine.
+
+The scale on the counter has a white copper pan, white copper chains, and a white copper weight. The Hui Muslim shopkeeper always handles it with a loud clatter, banging and crashing it down. He picks it up and drops it several times; I guess that is just the custom at the mutton stall (yangrou chuangzi).
+
+In the old days, Beijing did not seem to have slaughterhouses, because sheep were slaughtered right at the door of the mutton stall. At a large mutton stall, early every morning, five or six large sheep would be tied up with a wooden blood basin placed nearby, waiting for the head imam (ahong) to come and recite prayers.
+
+The Muslim imam, wearing a grey cotton robe and a black mandarin jacket (magua), would arrive by rickshaw—since he had to visit many mutton stalls each morning, he traveled by rickshaw to make his rounds—carrying a cloth bag containing the knives for slaughtering the sheep. When he reached the counter, he would take out his knife, mutter a prayer, and with one swift stroke across the sheep's neck held down by two young men, the blood would pour out; the sheep would stretch its legs, twitch a few times, and then go still.
+
+Afterward, they would peel off the skin, cut off the head, chop off the hooves, remove the offal, wash everything clean with water, and hang the meat on a pole using copper meat hooks. Look at how fatty it is!
+
+When it comes to northern sheep, few can compare to them, except for those from the Northwest. In the summer, they graze on green grass, becoming round and plump with thick wool, and their large tails drag behind them like a big pot lid.
+
+If you go to a large mutton stall in the winter to buy meat for hot pot (shuan guozi), they will always take good care of you. There are cuts of meat like the neck (shangnao'er), the leg muscle (huangguatiao), the flank (yaowo), and the brisket (sancha'er); they cut exactly what you point to, and they have everything you could want. Once you leave Beijing, you can find mutton hot pot everywhere, but it is just mutton!
+
+I remember before the war, in the old capital, one silver dollar could buy four jin of good mutton delivered to your door. Add some cabbage and glass noodles (fentiao), and one dollar's worth of meat was enough to feed three or four people. It was warm and satisfying; it was wonderful.
+
+In the summer, every mutton stall sells fried mutton (shao yangrou). The meat, just out of the fryer, is placed on a large copper tray, and the aroma is so strong you can smell it from a mile away.
+
+For an afternoon snack, if you have a few coins, you can buy a pair of sheep hooves or a piece of shank (jianzi), and eat it with two sesame flatbreads (shaobing); it is incredibly delicious. If you bring home a large sheep head, your family can make some pancakes, boil a pot of rice porridge (shui fan), and on a hot day, it is neither greasy nor too heavy, and it really satisfies your cravings. The sheep neck has a bit more meat and is even better to eat than the head.
+
+If your family is small, dinner is easy to put together. Just take a pot to the mutton stall, buy seven or eight mao worth of fried mutton, and tell the shopkeeper, 'Boss, add some extra broth!' Once you get home, bring the pot of meat and broth to a boil, add a few coins' worth of noodles, and you have fried mutton noodles. Forget about leaving Beiping.
+
+Most lamb stalls (yangrou chuangzi) have a separate area to sell lamb buns (yangrou baozi) to go. They squeeze the dough into shape with their hands. In winter, they are filled with lamb and cabbage, and in summer, lamb and chives. Every time a steamer is ready, the apprentice shouts: 'Lamb buns are here!' Fresh from the steamer, get them while they're hot!
+
+Some lamb stalls also sell medicine. They hang a sign nearby that says 'Lamb Liver Eye-Brightening Pills' (yanggan mingmu wan), and they are all tested and approved with a license from the health bureau. Some also sell sesame paste flatbread (zhima jiang shaobing) and brown sugar cakes (tang huoshao), which are made with flour and brown sugar. They are yellowish and stamped with a red mark on top. They also carry honey-glazed fried dough twists (mi mahua), which are extremely sweet. That is the full range of side businesses found at a lamb stall.
+
+Some lamb stalls also sell pickled cabbage (suancai). Whatever amount you buy, they tie it up with a piece of iris grass (malian cao) and hand it to you. If you buy some lamb to go with it, you can make a pot of hot lamb and pickled cabbage noodle soup. It is warm, refreshing, and delicious!
+
+Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.
+
+Beiping Customs: Lamb Stalls. Chen Hongnian
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.
+
+Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.
+
+Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.
+
+Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a livi

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_1_of_5.md

@@ -0,0 +1,175 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 1 of 5)"
+original_url: "https://salaamalykum.com/article/2115"
+canonical_url: "https://salaamalykum.com/article/2115"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:43Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "409a49739a2bdff4a53c3bf1d46013e29a5550e861a08bb38a53ba0db29e1eab"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 1 of 5)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 1 of 5.
+
+**Part 1 of 5**
+
+**Table of Contents**
+
+Chongwen:
+
+**1. Douzhi Ding (Jinxin Douzhi Shop) at Huashi outside Chongwenmen**
+
+**2. Rongxiangcheng Hui Muslim snack shop (Jinfang Snack Shop) outside Chongwenmen**
+
+Xuanwu:
+
+**1. Xianbing Porridge Shop at Meishi Bridge outside Qianmen**
+
+**2. Yangtou Ma (Sheep Head Ma) at Langfang Ertiao outside Qianmen**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+**5. Fushunzhai spiced beef shop at the south entrance of Menkuang Hutong outside Qianmen**
+
+**6. Bai's tofu pudding (doufunao) on Menkuang Hutong outside Qianmen**
+
+**7. Baodu Feng (quick-boiled tripe) on Menkuang Hutong outside Qianmen**
+
+**8. Niangao Wang (Rice Cake King) on Menkuang Hutong outside Qianmen**
+
+**9. Mujiazhai at Zangjia Bridge outside Qianmen**
+
+**10. Xiangjugong halal pastry shop on Qianmen Street**
+
+**11. Ha's sesame flatbread (shaobing) shop at Liulichang outside Hepingmen**
+
+**12. Nanlaishun snack shop at Caishikou outside Xuanwumen**
+
+**13. Zhengxingde tea house at Caishikou outside Xuanwumen**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+**15. Jubaoyuan on Niujie**
+
+**16. The large halal canteen at the north entrance of Niujie Street.**
+
+**17. A child selling malt sugar sticks (maiyatang) on Niujie Street.**
+
+**18. A vendor selling sticky rice cake (qiegao) on Niujie Street.**
+
+**19. Steamed corn buns (wotou) from the old neighbors of Niujie Street.**
+
+**20. Soybean paste noodles (zhajiangmian) from the old neighbors of Niujie Street.**
+
+**21. The Barbecue King (Kaorou Wang) at Tianqiao.**
+
+Others:
+
+**1. Hui Muslim businesses roaming the streets and alleys.**
+
+**2. A halal rice cake (niangao) stall at the temple fair.**
+
+**3. Mutton stall (yangrou chuangzi).**
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+**5. Bai Family Sesame Flatbread Shop (shaobing pu).**
+
+**6. A roasted mutton stall in the hutong.**
+
+![image](https://files.catbox.moe/ep2dkw.jpg)
+
+**Chongwen.**
+
+**1. Douzhi Ding (Jinxin Douzhi Shop) at Huashi outside Chongwenmen**
+
+Douzhi Ding's stall is in front of the Fire God Temple (Huoshen Miao) on the north side of the road, in the middle-west section of Xihuashi.
+
+The owner of Douzhi Ding's stall is naturally surnamed Ding; he is a Hui Muslim named Ding Derui. His stall is unique. It features a large table over three meters long and one meter wide, with long benches lined up in front. On the table are two glass covers; one protects various pickled vegetables and spicy shredded salted vegetables, while the other holds sesame flatbreads (shaobing), crispy fried dough rings (jiaoquan), and other staples. There are also two wooden signs on the table, carved with eight large characters: 'Hui Muslims from the Western Regions, Douzhi Ding's Shop'. Ding Derui follows old traditions to boil the mung bean milk (douzhi). He uses a large clay pot and a betel nut ladle (binglang shao), simmering it over a low fire while adding raw mung bean milk to the pot as it cooks. He makes his mung bean milk (douzhir) with the perfect thickness, so it does not settle or become watery. It tastes sour, fragrant, and sweet, making it very delicious and addictive.
+
+**Outside Hademen by Zhang Fan**
+
+The stall is located to the left of the Fire God Temple gate in West Huashi. It has tables facing west and opens every day at noon. The table is over 10 feet long with benches in front. Two large glass covers sit on top, protecting large fruit plates filled with pickled cabbage, pickled cucumbers, small pickled radishes, and pickled asparagus. Spicy mustard greens are served with the mung bean milk. In spring, they serve quick-pickled kohlrabi, and in winter, they serve spicy dried radish cubes. Customers who buy fine pickles get chili oil. The food includes sesame flatbread (shaobing) and fried dough rings (jiaoquan).
+
+The owner, surnamed Ding, is a Hui Muslim. He keeps two wooden signs on his table with eight green-painted characters: Western Region Hui, Ding's Mung Bean Milk. Most customers are regulars who visit every day at the same time. On market days, the benches are full, and business is booming. In January 1958, food stalls were merged into cooperatives. Ding's Mung Bean Milk moved to Suanshikou and is now the Jinxin Mung Bean Milk Shop, which still follows the traditions of Ding's Mung Bean Milk.
+
+**Reminiscing about Hademen by Niu Qingshan**
+
+Ding's Mung Bean Milk started as a shoulder-pole business. He was the first to sell it, and he was already famous in Beijing during the Qing Dynasty. People called this Hui Muslim man and his carrying pole Ding's Mung Bean Milk. It was not until 1910 that the third generation of Ding's Mung Bean Milk set up a stall in front of the Fire God Temple in the middle of Huashi Street. They finally had a long table and a permanent large pot. For a mung bean milk business, this was considered very successful. That was a famous open-air snack street in Beijing, second only to Menkuang Hutong. At that time, various stalls lined up in front of the Fire God Temple, stretching east all the way to Yangshikou.
+
+**Blues in the South of the City by Xiao Fuxing**
+
+**2. Rongxiangcheng Hui Muslim snack shop (Jinfang Snack Shop) outside Chongwenmen**
+
+Rongxiangcheng Snack Shop, located at 17 Hademen Outer Street, is a well-known eatery in the Chongwenmen area.
+
+The shop opened in the early Republic of China period. The owner was Man Leting, known as Man Liu, a Hui Muslim from Shandong. The manager was Ai Lianying. The shop's sign, Rongxiangcheng, was inscribed by the famous scholar Jiang Chaozong.
+
+Inside the shop, there is another plaque, Cangzhen, inscribed by the Zhili clique warlord Wu Peifu. The shop started by selling beef and mutton. By the 1940s, business improved significantly, and it expanded from two storefronts to four. As the business grew, they changed their strategy to combine the mutton trade with the snack trade (qin hang).
+
+In the past, Beijing mutton shops were called mutton trades (yang hang), and their business was very seasonal. Since spring and summer are the growing seasons for sheep, they could not be slaughtered until after autumn. Because of this, people in the trade said, 'The mutton business is idle for half the year.' Old Beijingers also said, 'When visiting graves at Qingming, the mutton sellers close their doors.' To change this idle period, the shop adapted to market needs by buying Japanese refrigeration equipment. During spring and summer, they sold homemade popsicles, soda, and other frozen foods (leng shi). In autumn and winter, they focused on mutton again. This change kept them busy all year and made the shop's name increasingly famous.
+
+In Beijing, this combined business model was common, with different terms: two shops under one manager was called 'four edges' (si ba bian), and renting out a portion to others was called 'carrying a robe' (tiao pao). Rongxiangcheng was the former, and their snack section focused on frozen foods, which was quite new at the time.
+
+Just before the liberation, war blocked mutton shipments from Inner Mongolia to Beijing. The mutton trade plummeted, and Rongxiangcheng was no exception. At this time, Man Kaiqi, a fellow townsman of Man Leting, came to the shop. He came from a background in a traditional pastry shop (bobo pu). In the old snack trade, a pastry shop was considered lower in status than a bakery but higher than a restaurant. Rongxiangcheng simply stopped selling mutton and switched to snacks and frozen foods. Man Kaiqi's skills were put to good use. Under his management, they offered up to 20 varieties of snacks: sticky rice cake (qiegao), fried cake (zhagao), sesame ball (matuan), fried dough twist (mahua), sweet rice ball (yuanxiao), sugar ear (tangerduo), steamed rice cake (aiwowo), soybean flour cake (lvdagun), apricot tea (xingcha), millet porridge (miancha), tofu pudding (doufunao), sesame flatbread (shaobing), fried dough cake (youbing), and bean paste bun (doubao). This made Rongxiangcheng a famous Hui Muslim snack shop in the Chongwai area.
+
+After the Cultural Revolution, Rongxiangcheng was renamed Jinfang Snack Shop. In the mid-1990s, due to the expansion of Chongwai Street, the shop moved to the Tianqiao intersection for a time. Its current location is on the east side of the south entrance of Chongwai Street. This time-honored shop in the South City has started its glorious journey once again.
+
+**Reminiscing about Hademen by Niu Qingshan**
+
+The place that stays in my memory the most is Jinfang Snack Shop. When I first returned to Beijing, it was winter, and it was still pitch black when I got up early for work. I didn't have time to eat breakfast at home, so I pushed my bike through the underpass and across the railway; down the slope was Baiqiao Street, and further west was Huashi Street. There were few people in the morning, the streetlights were dim, and it was very quiet; the northwest wind blowing head-on was so strong it made it hard to open my mouth. Luckily, after riding a short distance, I could see the bright lights of Jinfang Snack Shop on the north side of the road ahead. I locked my bike and lifted the cotton door curtain to go inside; the heat rushed into my face, and more than half of the chill on my body disappeared at once. My favorite thing to eat in this shop is the millet flour porridge (miancha); it is thick, fragrant, and hot enough to burn your mouth. You cannot rush drinking millet flour porridge; there is a trick to it: regular customers never use chopsticks or spoons, they rotate the bowl and drink from the edge, finishing it until the bottom is clean. With these two crispy fried dough rings (jiaoquan) and a bowl of millet flour porridge in my stomach, my whole body felt warm, and the next 40 minutes of the journey wouldn't leave me frozen with a twisted face and numb hands and feet.
+
+Reading Beijing Figures: Impressions of Huashi (Postscript). Written by Chen Guangzhong.
+
+**Xuanwu.**
+
+**1. Xianbing Porridge Shop at Meishi Bridge outside Qianmen**
+
+There are two meat pie and porridge shops at Meishi Bridge, and they are halal restaurants. These two shops have the same owner; one is on the east side of the road and the other is on the west, which is called one owner running two shops. They are open 24 hours a day without interruption; when the east shop puts up its door panels to close, the west shop takes its panels down to open, so customers can always get meat pies and porridge. Since it is a meat pie and porridge shop, the meat pies are naturally their specialty. The meat pies are filled with beef, also known as meat cakes (roubing); they are large, full of filling, and oily, which really satisfies a craving. If a guest asks for a full-sized meat pie (roubing), it is much larger than the standard version, measuring about 1.2 feet in diameter. Even someone with a big appetite cannot finish half of one.
+
+**Cuisine of East Beijing by Wu Zhengge**
+
+**2. Yangtou Ma (Sheep Head Ma) at Langfang Ertiao outside Qianmen**
+
+Beijing lamb head is a local specialty. It is sliced as thin as paper and sprinkled with salt and pepper powder. Lamb head meat includes the cheek (lianzi), the tongue and root (xinzi), the roof of the mouth (tianhuaban), the tongue tip (tongtianti), the eyes, the hooves, and the tendons. Aside from the tendons, the cheek meat has the deepest flavor. The sellers of lamb head meat are all Hui Muslims. There was only one halal stall, located at the back door of the Yuxing Restaurant on Langfang Second Alley. The owner was a man named Ma who sold his own goods. Unlike other workshops that sold wholesale without cleaning, his meat was clean. He added five-spice powder to his salt and pepper, making it extra fragrant and clean. He also sold boiled beef tripe (niudu) at a very low price.
+
+**The Life of Old Beijingers by Jin Shushen**
+
+At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.
+
+When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.
+
+When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard.
+
+Ai'ou wowos are made by boiling whole glutinous rice grains until cooked, waiting for all the steam to evaporate, and then putting them in a basin to form a soft, fluffy texture. Using this rice-grain texture, they wrap in various sweet fillings, sprinkle with glutinous rice flour, and add red dots to distinguish the types of fillings. This item is called an ai'ou wowo, which is also a type of cold snack. Isn't the Changdian temple fair happening right now? Ai'ou wowos are a seasonal treat, but for the best-looking and best-tasting ones, go to the entrance of Tongle Teahouse on Menkuang Hutong. There is a small cart there that is kept very clean. A Hui Muslim man sells ai'ou wowos there throughout the year. He uses real glutinous rice and good fillings. Eating a couple of his is a unique experience that you must try.
+
+**Beijing Dream Splendor Record by Mu Ruga.**
+
+**5. Fushunzhai Beef Shop on Menkuang Hutong outside Qianmen.**
+
+We must start with the famous Fushunzhai beef shop at the south entrance of the hutong. Its spiced beef (jiang niurou) is tender and delicious, easily matching the spiced lamb (jiang yangrou) from Yueshengzhai. They also use a pot of original beef broth to cook meat for sale every day, with a set amount sold at specific times, and it sells out very quickly. The shopkeeper is a Hui Muslim named Liu. Later, this spiced beef shop moved to Qianmen Street and merged with Yueshengzhai.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**6. Baodu Feng in Menkuang Hutong outside Qianmen.**

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_1_of_5____S.md

@@ -0,0 +1,39 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 1 of 5) — Section 2 of 2 — Block 2 of 3"
+original_url: "https://salaamalykum.com/article/2126"
+canonical_url: "https://salaamalykum.com/article/2126"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:31Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "51d33ff077441e0f686f48c9b9dc68255731dc85eefd39f3bf158aade1b83a39"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 1 of 5) — Section 2 of 2 — Block 2 of 3
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 3.
+
+**Block 2 of 3**
+
+At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.
+
+When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.
+
+When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_2_of_5.md

@@ -0,0 +1,121 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 2 of 5)"
+original_url: "https://salaamalykum.com/article/2116"
+canonical_url: "https://salaamalykum.com/article/2116"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:40Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "be1e661fd9d29be380f290d1a1f0c215e889a1942aa4a7f40a9f885878c0b958"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 2 of 5)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 2 of 5.
+
+**Part 2 of 5**
+
+Menkuang Hutong is full of individual stalls run by Hui Muslims. They pay attention to the hygiene of their utensils, and their food focuses on color, aroma, and taste, which attracts many customers and has earned them quite a reputation. Take Baodu Feng, which sells quick-boiled tripe (baodu). The lamb tripe and tripe kernels (duren) are cooked to the perfect texture—neither too tough nor too soft. The sauces, including fermented bean curd (jiang furu), chive flower paste (jiucaihua), and sesame paste (zhima jiang), are fresh and tasty, so the stall is full of customers every day who come for their fame.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**7. Bai's Tofu Pudding (doufunao) in Menkuang Hutong outside Qianmen.**
+
+Bai's Tofu Pudding is run by an elderly man named Bai. The tofu pudding is incredibly white and tender. The mushroom and lamb gravy (koumo zha yangrou lu) smells so good that it makes your mouth water from far away. When you eat it, you add chili oil or garlic sauce, which is truly wonderful. It is no wonder that many financial professionals in suits squeeze into the market, hunching over on small, narrow stools to enjoy this unique tofu pudding.
+
+Bai's Tofu Pudding has a branch stall at the entrance of Guanghe Tower in the meat market, specifically for theatergoers watching Peking opera. Baodu Feng and Bai's Tofu Pudding also sell freshly baked sesame flatbreads (shaobing). Some individual vendors even bring small baskets of these flatbreads here to sell to customers.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**8. Niangao Wang (Rice Cake King) on Menkuang Hutong outside Qianmen**
+
+Nian Gao Wang sells traditional northern-style rice cakes (niangao). They are made from glutinous rice or glutinous rice flour, with layers of red bean paste in the middle and topped with shredded green or red silk. Sometimes they also sell pea flour cakes (wandouhuang). In the summer, these rice cakes are kept on large blocks of natural ice to keep them cool and refreshing. In the winter, they are steamed in small bamboo steamers (longti) to keep them soft and hot. When selling them in winter, the vendor takes a plate of steaming rice cakes from the steamer and adds a spoonful of white sugar, making them taste even better.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**9. Mujiazhai at Zangjia Bridge outside Qianmen**
+
+My grandmother's family ran a restaurant outside Qianmen at Zangjiaqiao called Mujiazhai, also known as Guangfuguan. If you ask the elders in the southern part of the city, they usually know it. The stir-fried dough bits (chaogeda) at Guangfuguan were made by my grandmother's family. My great-grandmother was a widow. To make a living, she set up a noodle stall selling rice porridge and flour-based foods to passing porters and laborers. My grandmother was also a widow. She managed my great-grandmother's business and worked incredibly hard to build this small restaurant. Two generations of widows ran the place. The name Guangfu uses homophones for the words meaning 'widow's shop.' People say the Little Prince Gong gave it this name to mark it as a widow's restaurant, and that is how it came to be. They specialized in stir-fried dough bits, and this dish became famous.
+
+I heard from my grandmother that the Little Prince Gong loved listening to the operas of Shang Xiaoyun, so he was very close to him. When Shang Xiaoyun first met my grandmother, he thought she looked just like his own mother, from her height to her facial features. He said, 'Old lady, let me adopt you as my godmother!' After saying that, he knelt down and kowtowed, and from then on, she was his godmother. Shang Xiaoyun loved eating stir-fried dough bits, which influenced the Little Prince Gong. He often told the Prince, 'The stir-fried dough bits at my godmother's place are excellent.' The Prince was convinced, so he sent people to carry their own pots, pans, bowls, and stoves to eat there. He held a banquet at Guangfuguan in the private room on the second floor.
+
+My mother invited Madame Mei Lanfang to dinner. Because my mother inherited my grandmother's skills, her stir-fried dough bits tasted different from everyone else's—they really had my grandmother's flavor. She invited Madame Mei, along with Mr. Shang Xiaoyun and his wife, to eat. Shang Xiaoyun was my grandmother's godson, so he just kept eating and eating. Madame Mei said, 'That is enough, brother, stop eating, you are going to burst.'
+
+Born in the South of the City: Decades of Joy and Sorrow on the Stage—Oral history by the three Ma brothers. Ding Yizhuang
+
+(Note by Wang Dongsi: The speaker is Ma Chongnian, nephew of Peking Opera master Ma Lianliang)
+
+**Stir-fried dough bits at Mujiazhai**
+
+Mujiazhai was a small shop, but it was crowded every day with customers waiting to eat the dough bits stir-fried by Sister-in-law Mu herself.
+
+To make stir-fried dough bits, you knead the dough, cut it into dice-sized cubes, and then use your thumb to roll them into small shapes, which we Shanxi people call cat ears (maoerduo). First, you boil them, then stir-fry them with mung bean sprouts, shredded meat, and chives. The juices from the meat and vegetables soak into the dough bits, making them taste the best.
+
+People say Sister-in-law Mu, like the Mapo of Chengdu's Mapo Tofu, first served her neighbors for free before her reputation spread and she became a professional.
+
+In winter at Mujiazhai, you could still eat fresh spring and summer vegetables, such as Chinese toon (xiangchun) mixed with tofu, smashed cucumber, sugar and vinegar pickled dandelion greens (qumacaiya), and small radishes with sesame paste. People say the Mu family restaurant even had a special heated cellar (nuandongzi) to grow these fresh vegetables.
+
+Food of the Hometown: Eating in Beiping. Liu Zhenwei
+
+(Note by Wang Dongsi: The author was born in 1934.)
+
+**10. Xiangjugong halal pastry shop on Qianmen Street**
+
+Wang Dianwen personally oversaw the quality of the pastries (bobo). First, he hired experienced and skilled head pastry chefs (zhang'anren) with high salaries. Second, he insisted on buying high-quality raw materials for making the pastries. Back then, the white flour from Renhe Mill was fine, and the small-mill sesame oil from Xihongmen had a pure flavor; even though they were expensive, Xiangjugong still ordered from them. Sugar and other fruit ingredients were all top-tier products. For example, they paid high prices for the best red and white sugar, bought large thin-skinned walnuts from the Western Hills, sourced locust flower honey, and selected Miyun small dates, Western Hills roses, Shandong pears, Shenzhou honey peaches, and hawthorn jelly (jingao) from Jingao Zhang. Even for eggs, Xiangjugong had specific suppliers. Third, they strictly followed production procedures, from mixing the dough and fruit ingredients to the final baking, being very careful with every step. In the pastry industry, there is a saying: 'Thirty percent making, seventy percent baking.' This means that no matter how carefully or well you do the first few steps, if you do not control the oven fire at the end, the heat might be too high and burn them; or the heat might be too low, and they will not be cooked through. Therefore, in a pastry workshop, besides the head chef, the oven worker is the most important. The head chefs and oven workers hired by Xiangjugong were all highly skilled at the time.
+
+Pastry products are seasonal; in the past, Beijingers ate specific pastries at specific times. For example, people ate sweet rice balls (yuanxiao) on the fifteenth day of the first lunar month, sun cakes (taiyanggao) on the second day of the second month for the 'Dragon Raises Its Head' festival, wisteria cakes (tengluobing) when wisteria bloomed in the third month, sticky rice dumplings (zongzi) and five-poison cakes (wudubing) during the Dragon Boat Festival in the fifth month, mung bean cakes (lvdougao) to beat the heat in the sixth and seventh months, red and white mooncakes during the Mid-Autumn Festival in the eighth month, flower cakes (huagao) for the 'climbing high' custom in the ninth month, and in the cold winter months, wealthy families ate hibiscus cakes (furonggao), while ordinary families ate oven-fired cakes (ganglu)—which were pastries made while testing the oven temperature that had rough, broken edges but were still high quality. Xiangjugong produced and supplied all these pastries on time. for holidays, the fasting month of Ramadan, the Eid al-Fitr celebration, and visiting relatives and friends, it was customary to use large and small gift sets (bajian) as presents. The small and large eight-piece pastries (ba jian) made by Xiangjugong are very famous in the southern part of Beijing.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**11. Ha's sesame flatbread (shaobing) shop at Liulichang outside Hepingmen**
+
+**Haji Sesame Flatbread Shop (Haji Shaobing Pu)**
+
+In my childhood memories, the snacks sold at Haji Sesame Flatbread Shop, located at the northeast corner of the east entrance of West Liulichang, were the most authentic.
+
+This was a halal sesame flatbread shop opened by five brothers with the surname Ha. Compared to other nearby shops, it had a small storefront but the busiest business. Besides selling soy milk, sesame flatbreads (shaobing), and fried dough cakes (youbing), they also had snacks like top-grade sesame flatbreads (yipin shaobing), thick buns (dun bobo), and fried egg pockets (zha hebao). At that time, my favorite things to eat were thick buns and fried egg pockets.
+
+Thick buns are small and made from leavened dough. They are mixed with lye, white sugar, and sweet osmanthus, then pinched into small pieces, pressed into thick, flat circles, and cooked over low heat on a griddle. After both sides turn yellow, they are baked in an oven until hard, without any burnt bits. After baking, a square or round red dot is stamped on them. The yellow and white colors with the red look beautiful, and they taste sweet, soft, and springy, with a bit of toughness that makes them great to chew. After chewing repeatedly, you can taste the faint wheat aroma from the leavened dough of the thick bun itself. The flavor is unique and makes my mouth water.
+
+When mentioning fried egg pockets, some people might think it is just fried eggs, but that is not the case. Haji's fried egg pockets have a special flavor. They use dough for fried dough cakes, roll out two pieces of similar size, put them together, and pinch three sides shut to form a pocket, or what you could call a pouch shape. They crack an egg, pour it into the pocket, sprinkle a little salt, and then pinch the opening tight. They put it into a pan of oil and control the heat carefully. The fried pockets come out crispy on the outside and tender on the inside, suitable for both the old and the young.
+
+**"Our Old Beijing" by Li Weiji**
+
+**Haji Kite Shop, Haji Restaurant**
+
+The location of "Haji Kite Shop" was at the north side of the east entrance of West Liulichang in the southern part of Beijing, which is the northwest corner of the intersection, today on the east side of Hongbaotang. It started as two sheds, then changed into two small storefront rooms. At that time, my grandfather and his fifth brother were local volunteer firefighters. If a fire broke out nearby, someone from the family had to go help put it out. In return, the fire brigade gave the two brothers two small rooms to stay in, and that is where they lived.
+
+Although it was called the Haji Kite Shop, they did not sell kites all the time. Kite flying in Beijing was very seasonal, so they only sold kites from the Spring Festival until the third lunar month. During the other three seasons, they ran a Hui Muslim snack shop called the Haji Eatery. Later, they added a shed outside the rooms to block the wind and rain. It was bigger than the two rooms and served as a place for neighbors near Liulichang and passersby to eat breakfast, lunch, and dinner. This was their main business.
+
+The Haji Eatery sold sesame flatbread (shaobing) and fried dough twists (mahua) in the morning, and beef noodles and other meals at noon and night to support a family of several dozen people. Many neighbors nearby would buy on credit and settle their bills once a month. During the Spring Festival and the months of early spring, the eatery switched to selling kites to support the family.
+
+Haji Kites by Ha Yiqi (Note by Wang Dongsi: The author is the fourth-generation successor of the Haji Kite tradition).
+
+**12. Nanlaishun snack shop at Caishikou outside Xuanwumen**
+
+Nanlaishun Snack Shop was a spacious hall. Aside from the door, there were snacks all around the perimeter, with rows of dining tables in the middle and square stools for customers to sit on. Let's start from the east door: to the left, from south to north, were all desserts. They mainly sold layered sticky rice cake (qiegao) here. I have loved eating this since I was a child. These cakes were placed on a large wooden board, about 60 centimeters wide, 80 centimeters long, and 10 centimeters thick, with four or five layers of bean paste and glutinous rice. The top of the layered sticky rice cake was decorated with large red dates, which looked very beautiful. Buying two liang (100 grams) of cake cost 8 cents per liang, so 16 cents total, plus two liang of food ration coupons. Even though it was only two liang, the master cutting the cake would use a long knife to slice it in one go, weigh it on a scale, and put it on a plate. The layers were clearly visible, and with white sugar sprinkled on top, it was incredibly tempting. One bite was full of fragrance and sweetness; it was delicious. Besides layered sticky rice cake, they sold various old Beijing sweet snacks, including steamed rice cakes (aiwowo), rolled glutinous rice rolls (lvdagun), honey fried dough twists (mi mahua, also called tang'erduo), sugar-filled baked cakes (tanghuoshao), steamed buns (dun'er bobo), and pea flour cakes (wandouhuang). If you love sweets, you will be satisfied here!
+
+Let's talk about the long counter from east to west. They sold savory snacks here, such as tofu pudding (doufunao), soy milk, fried dough cakes (youbing), fried dough sticks (youtiao), ring-shaped fried dough (jiequan), crispy crackers (baocui), sesame flatbread (shaobing), baked cakes (huoshao), and twisted rolls (luosizhuan). The tofu pudding was authentic; the gravy was a masterpiece, made with minced meat, daylily buds, wood ear mushrooms, and eggs, with a layer of Sichuan peppercorn oil floating on top. It cost one liang of food ration coupons and 8 cents a bowl. When the server scooped up the tender white tofu and poured the gravy over it, then sprinkled a pinch of cilantro on top, a tempting bowl of tofu pudding was handed to you. If you like it spicy, there were chili oil, minced garlic, and vinegar on the table for you to add yourself. If you bought two freshly baked sesame flatbreads and a fried dough cake, hey, you had a complete, delicious breakfast.
+
+After finishing the east-to-west section, let's turn to the counter from north to south. They mainly sold meat pies here, with beef and green onion filling (I don't remember if they had meat-filled pancakes). The meat pies here were another specialty. You could smell the aroma from far away. As you got closer, you could not only smell them but also hear the tempting sizzling sound as they were being pan-fried. You could not only hear it but see it too. The master chef worked right behind the counter, so every customer could watch the whole process of making the meat pie (roubing). When you saw those golden-brown meat pies sizzling with oil and smelling so good, how could you not want to try one?
+
+They also sold red bean porridge (xiaodouzhou) and sticky rice porridge (jiangmizhou). If you came for lunch, you could order two meat pies and a bowl of red bean porridge. With sliced salted vegetables on the table, tell me, doesn't that sound wonderful?
+
+**Memories of Niujie by Chen Chunxi**
+
+**13. Zhengxingde tea house at Caishikou outside Xuanwumen**
+
+In the 1950s and 60s, my mother always walked from Niujie to Caishikou to buy tea at the old shop Zhengxingde. It was a halal tea shop, and most Niujie residents went there. She usually bought the tea that cost 40 cents per liang, which smelled quite fragrant when brewed. I often went with my mother to buy tea. As soon as we stepped into the shop, we smelled the jasmine tea. That scent has stayed in my memory ever since.
+
+Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.
+
+**Memories of Niujie by Chen Chunxi**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_2_of_5____S.md

@@ -0,0 +1,29 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 2 of 5) — Section 2 of 2 — Block 3 of 3"
+original_url: "https://salaamalykum.com/article/2127"
+canonical_url: "https://salaamalykum.com/article/2127"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:34Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "e401926f47c60ef8fd7c9950cdfb1dbe00a7ff6a848e4feb5683d4b96019f7ed"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 2 of 5) — Section 2 of 2 — Block 3 of 3
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 3 of 3.
+
+**Block 3 of 3**
+
+Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.
+
+**Memories of Niujie by Chen Chunxi**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_3_of_5.md

@@ -0,0 +1,93 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 3 of 5)"
+original_url: "https://salaamalykum.com/article/2095"
+canonical_url: "https://salaamalykum.com/article/2095"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:39Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "9f60922a68151705934eac20368d274f033c4340f3c4452ad1784a52aeffcae9"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 3 of 5)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 3 of 5.
+
+**Part 3 of 5**
+
+When I was a child in the early 1950s, a breakfast shop run by Hui Muslims just a short walk from the east end of our alley sold these fried cakes. These fried cakes were flat and round, and they turned brown or dark red after being deep-fried. I remember some shops sold hot-water dough fried cakes (tangmian zhagao) that seemed to have a red stamp-like mark on one side. I do not know what the character was, but it looked very unique.
+
+The preparation method is said to be simple: pour near-boiling water into a measured amount of flour, then stir and knead it until smooth. Then, mix brown sugar or white sugar with a little dry flour to make the filling. After wrapping the filling inside, pat it into a flat round shape by hand, drop it into a pot of oil to fry, and once both sides turn brownish-red (or dark red), use a strainer to scoop it out for sale.
+
+The hot-water dough fried cake fresh out of the pot tastes a bit crispy, a bit sweet, and seems to have a bit of chewiness. The filling inside is like an open honey pot, thick, fragrant, and sweet, with a unique flavor. People say every shop or individual selling hot-water dough fried cakes has their own special tricks, but these mostly come down to heat control, the filling, and kneading techniques. I thought the hot-water dough fried cake was delicious when I ate it at a snack shop, and I heard that the owner added a little osmanthus to the filling.
+
+Casual Talk on Beijing Past: Beijing Snacks Fried Cakes and Hot-Water Dough Fried Cakes. Ma Tianji
+
+**15. Jubaoyuan on Niujie**
+
+Jubaoyuan is located in the middle section of Niujie Street, at the corner of Shouliu Hutong on the east side of the road. It has two storefronts, and above the door hangs a black plaque with gold characters written in vigorous regular script: Jubaoyuan Beef and Mutton Shop. Inside the door is a large wooden counter, and on the counter are two large white square enamel trays containing ground beef and mutton. Above the counter is an iron pipe with many iron hooks, from which trimmed beef and mutton hang for customers to choose from. Meat was very cheap back then; mutton was 71 cents a jin, and beef was 70 cents a jin. My mother often sent me to buy meat. She would give me 14 cents and say, 'Go to Jubaoyuan and buy two liang of mutton. Get the fatty kind; we are having soybean paste noodles (zhajiangmian) today.' Because I went there so often, I got to know the salesperson. In my memory, the meat seller was a young man named Ma. He was fair-skinned, had a long face, and was very friendly to people. Everyone called him Little Ma. As soon as I arrived, he would say to me, 'Xiao Si, you are here. How much are you buying?' 'Do you want beef or mutton?' Are you having soybean paste noodles (zhajiangmian) again? I said, "Give me two liang of lamb, and make it fatty." "Alright!" Little Ma quickly cut the meat for me, weighed it, and handed it over, saying, "Here you go!" At this point, you might ask: why buy fatty meat? To be honest, I am talking about the 1950s and 60s. Life was hard back then. You needed a ration book or coupons to buy anything. Each person only got half a jin of cooking oil a month, which was never enough. That is why we bought fatty meat; it made the fried sauce smell so good!
+
+**Memories of Niujie by Chen Chunxi**
+
+**16. The large halal canteen at the north entrance of Niujie Street.**
+
+This canteen had no formal name, but in my memory, it was just called the "Niujie Halal Canteen," and it was state-run. It was not until the late 1970s that it was renamed "Liangyixuan." The sign was written by Yang Jingren.
+
+This big canteen was very popular with the locals, and it was always crowded for all three meals. For breakfast, they served sesame flatbread (shaobing), spiral rolls (luosizhuan), steamed buns (dun'er bobo), soy milk, and tofu pudding (doufunao). These were all snacks Beijingers loved, and they tasted great. The beef and green onion steamed buns (baozi) were especially good. They cost ten cents each and were delicious. One bite and the oil would ooze out, revealing a solid meatball inside. If you had a bowl of red bean porridge and two liang of buns, you had a complete breakfast.
+
+At noon, they served main meals, mostly rice and stir-fried dishes. They had other things too, like stir-fried flatbread (chaobing). They made two kinds: vegetarian and meat, served in half-jin portions. The vegetarian one cost 25 cents and half a jin of grain coupons, while the meat one cost 30 cents and half a jin of grain coupons. The flatbread was stir-fried perfectly, with great color, smell, and taste. It was truly delicious. The stir-fried dishes were also very authentic. They were mostly home-style dishes, both vegetarian and meat. The cheapest vegetarian dish, braised fried tofu puffs (shaodou Pao), was only 25 cents, and meat dishes were only 30 or 40 cents. The braised eggplant (shao qiezi) there tastes amazing. The vegetarian version is 28 cents, and the meat version is 36 cents. It is a truly authentic Beijing flavor. Also, their pan-seared lamb (guota yangrou), stir-fried egg with vinegar (culiu muxu), and stir-fried lamb with scallions (congbao yangrou) have a unique taste and capture the special style of old Beijing cuisine.
+
+When the weather gets cold, they also serve hot pot (shuanguozi), with lamb slices (shuan yangrou) and beef tripe (shuan baiye), which are all very good. I watched the chef slice the lamb myself. On a large cutting board, he had a fresh piece of lamb leg. He held the meat down with his left hand, using a white cloth on top of the meat—perhaps to keep it from slipping—and held a knife in his right hand. The knife was over a foot long and two inches wide with a square tip, and it looked very sharp. I saw the chef rub, pull, and swipe the knife across the meat, and a paper-thin slice of lamb fell away. His movements were very fast, and he filled a large plate in no time. Just go ahead and eat; it is guaranteed to be fresh and tender.
+
+**Memories of Niujie by Chen Chunxi**
+
+**17. A child selling malt sugar sticks (maiyatang) on Niujie Street.**
+
+In Niujie, when children are just five or six years old, their parents give them a cardboard cigarette box. The four corners of the box are tied with thin strings, and it is filled with malt sugar sticks (maiyatang gun). The children walk through the alleys calling out, 'One bets for two!' This is a type of gambling business. If you do not gamble, one copper coin buys one malt sugar stick. If you want to gamble, both the buyer and seller take a stick and place them on a step. They use one hand to tap the sticks, and whoever taps theirs further wins. If the buyer wins, they get to eat two sticks, which is why it is called 'one bets for two'.
+
+As the children grow a bit older, they learn to do business by carrying baskets to sell boiled peanuts, and in the summer, they sell things like salted long beans, cooked peas, and ice-covered hawthorn berries (binghe). Although they do not make much profit, they learn the skills of running a small business from a young age. When they get even older, they can change what they sell based on the season, a practice known as 'zazhua'.
+
+**Beijing Niujie by Liu Dongsheng and Liu Shenglin.**
+
+**18. A vendor selling sticky rice cake (qiegao) on Niujie Street.**
+
+Hui Muslims in Niujie sell many types of sticky rice cake (qiegao), all made from sticky flour using ingredients like glutinous rice (jiangmi) or broomcorn millet (huangmi). Sticky rice cakes evolved into many varieties like aiwowo, yellow bean flour cakes (huangmian doumiangao), rolling donkey cakes (ludagun), and the New Year rice cake mounds (niangao tuor) eaten around the Spring Festival. There is also a porridge-like dish made from yellow rice called mogao. These are all sticky rice products, but they are not considered qiegao.
+
+The qiegao people usually talk about includes these types: cakes made from yellow flour with kidney beans or peas, steamed basin cakes (pengao) made with dates in a perforated basin, sticky rice flour cakes with red bean paste and dates, fermented bean cakes (douchigao) made by mixing sticky rice flour with crushed cooked kidney beans, and rolled cakes (juangao) filled with pea paste and red bean paste (these taste better when heated in a small steamer during winter). There are also New Year rice cakes (niangao) made from steamed sticky rice. Qiegao ingredients vary in quality, and the processing ranges from fine to coarse. Some are mixed with rice flour, commonly called benmian. This lower-quality version is cheaper, but many people still enjoy eating it. Qiegao vendors push a single-wheeled handcart with a long wooden cutting board on top. Near the handles, they stand a bamboo tube to hold money.
+
+There are quite a few famous figures among qiegao vendors. In Niujie, there is a vendor known as Qiegao Zhang, whom everyone, young and old, calls Zhang Liuba. He is famous for his fermented bean cakes and rolled cakes, making him a standout among qiegao sellers. The sticky rice flour, pea paste, and red bean paste he uses for his qiegao are all passed through a fine sieve. His cart is also the most elaborate. The edges of the wooden board and the area around the bamboo tube are inlaid with white and red copper decorations, featuring the hollowed-out words 'Halal Hui Muslim' (Qingzhen Huihui). On the board sits a glass display case with three sides, and it is kept spotless along with his water kettle (tangping) sign. The wooden board is scrubbed so clean that the wood grain is clearly visible. Qiegao Zhang himself looks sharp, wearing a blue cloth jacket, white sleeves rolled up high, a white apron, and a white namaz cap. His cart shines brightly, and he looks full of energy. The qiegao he sells has layers of cake and red bean paste, topped with colorful candied fruit strips (qinghongsi), melon seeds, raisins, and other dried fruits. He also keeps a large bowl of fine white sugar and adds a spoonful for customers upon request. The cart carries a basin of water so he can wash the porcelain plates and bamboo chopsticks as he sells. In winter, when Qiegao Zhang sells his fermented bean cakes, he brings a small stove and a set of small steamers so the cakes are served hot. While other qiegao vendors may not be as meticulous as him, they still keep their carts very clean. Just looking at them makes people hungry.
+
+A qiegao vendor might look like he is just one person pushing a cart down the street, but he is like an actor on stage, while his entire family, young and old, works behind the scenes. This involves grinding sticky rice into flour, boiling small beans into bean paste, and selecting and cooking small dates. After the cake is steamed, it is patted into sheets with a damp cloth, then filled with bean paste and dates. This is usually a full day's work for several people and requires skilled technique. Even so, their profits are not high, as they depend on sales and the weather. During holidays, besides selling from carts, they also make extra cake mounds (gaotuo) to sell, which brings in better income. Some cut-cake sellers gradually became wealthy through good business management. For example, Ma Baogui, known as 'Cut-Cake Ma,' later invested with his brother to open the Jubao Yuan beef and mutton shop on Niujie Street. From the 1940s until the public-private partnership era, it remained a leader among the beef and mutton shops on Niujie Street. As for other cut-cake sellers, most lived in precarious conditions with very unstable lives.
+
+**Beijing Niujie by Liu Dongsheng and Liu Shenglin.**
+
+**19. Steamed corn buns (wotou) from the old neighbors of Niujie Street.**
+
+My mother not only steamed cornmeal buns (wotou) well, but she could also make cornmeal into many varieties, such as 'gold-wrapped-silver' flower rolls (jinguoyin huajuan) (a lovely name for flower rolls made with a small amount of white flour wrapped around cornmeal). Actually, these are just flower rolls made with a little white flour wrapped around cornmeal. She also made shaken dumplings (yaogogo) (cornmeal mixed with a little white flour, shaped into one-centimeter cubes, tossed in a basin with dry flour, and shaken like sweet rice balls (yuanxiao) until they form small spheres, then boiled and topped with fried sauce or gravy) and large-filling dumplings (datuanzi) (the 'large filling' was just cabbage or radish).
+
+But let's not get sidetracked; let's talk about cornmeal buns (wotou) again. My mother's cornmeal buns (wotou) had some variety. Besides regular ones, she sometimes steamed salty ones. She would add salt, chopped green onions, and floating oil cracklings (fuyou zha) to the cornmeal. We Hui Muslims make these by chopping mutton and rendering the fat in a pot; the leftovers are the cracklings. Salty cornmeal buns taste so good! Sweet cornmeal buns (wotou) have a unique flavor. After fermenting the cornmeal, she added brown sugar and sometimes a few large red dates. Those buns were incredibly sweet and delicious, but they were a luxury we rarely ate throughout the year.
+
+**Memories of Niujie by Chen Chunxi**
+
+**20. Soybean paste noodles (zhajiangmian) from the old neighbors of Niujie Street.**
+
+I remember when I was a child, my mother would often give me 14 cents and say, 'Go to Jubao Yuan and buy two taels of mutton, the fatty kind.' Today we are having noodles with fried sauce (zhajiangmian). After I bought the meat, my mother started frying the sauce (the sauce was also bought from Wanji Small Shop for 10 cents). She first chopped the mutton into small pieces, then prepared chopped green onions, sliced garlic, and minced ginger. She heated oil in a wok. Once hot, she stir-fried the meat. When the meat changed color, she added the onions, ginger, and garlic to bring out the aroma. Then she added the sauce, salt, and a little water, stirring constantly with a spatula. The sauce bubbled in the pot. She didn't rush; she fried it for a while until the fragrance came out, then took it off the heat. She poured the fried sauce into a bowl. Because the meat was fatty, a layer of oil floated on top, which looked delicious. The vegetable toppings were simple back then. You just shredded half a cabbage, blanched it in boiling water, and put it on a plate. In winter, you could also shred a 'heart-is-beautiful' radish (xinlimei) as a topping. You could also cut it into chunks to eat with noodles; it was crunchy and had a unique flavor. In summer, you would just scoop up a big bowl of noodles rinsed in cold water (guoshuimian), pour on some fried soybean paste (zhajiang), grab a whole cucumber, and sit on a small stool in the courtyard. Eating a mouthful of noodles with a bite of cucumber was wonderful. It was even better with two stalks of green garlic. Add a little vinegar to your fried soybean paste noodles for a better taste, don't forget!
+
+**Memories of Niujie by Chen Chunxi**
+
+**21. The Barbecue King (Kaorou Wang) at Tianqiao.**
+
+The 'Barbecue King' (Kaorou Wang) is a Hui Muslim who has run a barbecue stall on the open ground west of the Tianqiao market for decades. Now there is a building next to his stall called the Fuyuanhao Restaurant, and the Barbecue King sets up his stall right outside it. In summer, he sells various braised noodles and quick-boiled tripe (baodu). Every year at the start of autumn (Liqiu), he adds grilled and shabu-shabu beef and lamb, as well as crabs from Shengfang Town. Many people in Beijing sell barbecue, but the one in Tianqiao is unique, and the iron grill grate he uses is truly different from the rest. Every autumn, people flock there to eat. Regardless of whether the weather is hot or cold, he always starts selling the new items on the day of the start of autumn. I passed by there last night and saw many people gathered around the fire eating, all of them sweating profusely. They say the Barbecue King got his name because his business is honest and he never mixes other meats with his beef and lamb, though his prices are a bit higher than elsewhere. I heard his prices this year are 40 copper coins per plate of meat, plus a 10-coin pot fee per person.
+
+**A Glimpse of Tianqiao, Chen Bao, August 13, 1927, by Mingong.**
+
+**Others**
+
+**1. Hui Muslim businesses roaming the streets and alleys.**
+
+'Miancha, get your millet flour porridge (miancha)!' The stalls selling millet flour porridge are often set up on the side of the road in busy areas. The front of the carrying pole holds a stove with a clay pot on top, simmering millet flour tea (miancha). A large square wooden tray sits on the edge of the pot, with a small deep copper basin resting on the side, filled with sesame paste, a small tube for sprinkling salt and pepper, and small enamel spoons in a blue-rimmed porcelain bowl. In the middle of the square tray sits a copper plaque inscribed with Arabic script or the Chinese characters for 'Halal Hui Muslim' (Qingzhen Huihui), and some even say 'Western Regions Hui Muslim' (Xiyu Huihui). Red cloth strips hang below the plaque, signaling that this is a traditional food business run by Hui Muslims. When serving, the vendor uses a betel nut-shaped spoon to scoop the millet flour tea into a bowl, then uses a pair of chopsticks to flick sesame paste from the small copper basin onto the tea quickly and evenly, before sprinkling salt and pepper over the top. When drinking the millet flour tea, you should sip it while rotating the bowl, or use the small enamel spoon to slide it along the edge; you must not mix the tea and sesame paste together, or it will thin out and lose its good flavor.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_4_of_5.md

@@ -0,0 +1,99 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 4 of 5)"
+original_url: "https://salaamalykum.com/article/2117"
+canonical_url: "https://salaamalykum.com/article/2117"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:41Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "24c393691bf1ae8fa2df2f7294fc241cc924f84f7fc94b30f758ff5e53b35efa"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 4 of 5)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 4 of 5.
+
+**Part 4 of 5**
+
+The front carrying pole holds a large square wooden basin, and a copper plaque reading 'Western Regions Hui Muslim' (Xiyu Huihui) is displayed on the tray. In the center of the tray sits a copper pot filled with a savory sauce made from beef or lamb and button mushrooms (koumo). A long-handled flat copper spoon is used to serve the sauce, and spare bowls, small enamel spoons, and seasonings are placed on the edge of the tray. The rear carrying pole holds a deep, straight-sided pot filled with soft tofu custard (doufunao). The pot is wrapped in a cotton cover to keep it warm, as this tofu custard is much softer than standard firm tofu (laodoufu); eating a bowl of tofu custard topped with savory sauce, with garlic juice or chili oil added to taste, and served with sesame flatbread (shaobing) or baked wheat cake (huoshao), makes for an affordable and delicious meal. The tofu custard vendor does not travel through the alleys but stays parked at the street corner.
+
+The vendor selling starch jelly sheets (fenpi) with sauce arrives, carrying a pot of beef or lamb and button mushroom sauce along with stacks of prepared starch jelly sheets, though some vendors make the sheets fresh on the spot; this is another unique food made by Hui Muslims. Every day after noon, the starch jelly sheet vendor goes out to walk the streets and alleys; some residents in the alleys bring their own bowls to take the food home, while passersby eat right at the stall using the bowls and chopsticks provided by the vendor. On a hot summer day, buying a bowl of sliced starch jelly sheets topped with a handful of shredded cucumber, even with the savory sauce, feels refreshing and light rather than greasy.
+
+'Beef liver, beef!' 'Beef head!' The vendor pushes a single-wheeled cart with a cutting board and round bamboo steamers containing soy-braised beef, soy-braised beef tripe, beef tripe, beef offal, and beef head meat. to selling while walking the streets during the day, they also do business at night. The cart also hangs a 'Western Regions Hui Muslim' (Xiyu Huihui) copper plaque, so at a glance, you know it is a business run by Hui Muslims.
+
+Customs and Anecdotes: Walking the streets and alleys to sell snacks. Liu Jiuru
+
+**2. A halal rice cake (niangao) stall at the temple fair.**
+
+The halal rice cake (nian gao) stalls at temple fairs change with the seasons and have everything you could want. In summer, they sell iced rice cakes and sticky rice dumplings (zongzi). In spring and autumn, they offer fried cakes (zha gao), cold rice cakes, lotus root with sticky rice (nuomi ou), steamed rice flour cakes (aiwowo), and rolled soybean flour cakes (ludagun). Only the "vegetarian dish" (su cai) is sold for three seasons.
+
+The "vegetarian dish" is a type of honey-preserved tea snack. It is mainly made of fried sweet potato chips, mixed with honey dates, dried apricots, fried lotus root pieces, hawthorn cake, and green plums. It is then tossed in honey syrup and sold by weight. Fried sweet potato chips make up eighty percent of this dish, and they are the tastiest and most popular part. They are crispy, sweet, and crunchy, and the honey is not sticky, so you do not get tired of eating them even if you have a lot. The other ingredients have their own candied flavors and cost more than the sweet potato chips. As a tea snack, it is a top-tier treat. As for why it is called a "vegetarian dish," the reason is not clear.
+
+Fried cakes (zha gao) are also a halal food, made by wrapping red bean paste in yellow millet flour and deep-frying it. They are also sweet, sticky, and crispy, but unlike the "vegetarian dish," they are not only found at temple fair stalls. Fried cakes can be seen everywhere. Products from halal stalls share one common advantage: they are clean and hygienic, which gives people peace of mind.
+
+**Memories of Snacks: Jin Yunzhen**
+
+**3. Mutton stall (yangrou chuangzi).**
+
+Look at how clean the larger mutton stalls (yangrou chuangzi) are. The table for the mutton and the poles for hanging the meat are scrubbed until they are spotless. The edges of the table are lined with copper nails that are always polished until they shine.
+
+The scale on the counter has a white copper pan, white copper chains, and a white copper weight. The Hui Muslim shopkeeper always handles it with a loud clatter, banging and crashing it down. He picks it up and drops it several times; I guess that is just the custom at the mutton stall (yangrou chuangzi).
+
+In the old days, Beijing did not seem to have slaughterhouses, because sheep were slaughtered right at the door of the mutton stall. At a large mutton stall, early every morning, five or six large sheep would be tied up with a wooden blood basin placed nearby, waiting for the head imam (ahong) to come and recite prayers.
+
+The Muslim imam, wearing a grey cotton robe and a black mandarin jacket (magua), would arrive by rickshaw—since he had to visit many mutton stalls each morning, he traveled by rickshaw to make his rounds—carrying a cloth bag containing the knives for slaughtering the sheep. When he reached the counter, he would take out his knife, mutter a prayer, and with one swift stroke across the sheep's neck held down by two young men, the blood would pour out; the sheep would stretch its legs, twitch a few times, and then go still.
+
+Afterward, they would peel off the skin, cut off the head, chop off the hooves, remove the offal, wash everything clean with water, and hang the meat on a pole using copper meat hooks. Look at how fatty it is!
+
+When it comes to northern sheep, few can compare to them, except for those from the Northwest. In the summer, they graze on green grass, becoming round and plump with thick wool, and their large tails drag behind them like a big pot lid.
+
+If you go to a large mutton stall in the winter to buy meat for hot pot (shuan guozi), they will always take good care of you. There are cuts of meat like the neck (shangnao'er), the leg muscle (huangguatiao), the flank (yaowo), and the brisket (sancha'er); they cut exactly what you point to, and they have everything you could want. Once you leave Beijing, you can find mutton hot pot everywhere, but it is just mutton!
+
+I remember before the war, in the old capital, one silver dollar could buy four jin of good mutton delivered to your door. Add some cabbage and glass noodles (fentiao), and one dollar's worth of meat was enough to feed three or four people. It was warm and satisfying; it was wonderful.
+
+In the summer, every mutton stall sells fried mutton (shao yangrou). The meat, just out of the fryer, is placed on a large copper tray, and the aroma is so strong you can smell it from a mile away.
+
+For an afternoon snack, if you have a few coins, you can buy a pair of sheep hooves or a piece of shank (jianzi), and eat it with two sesame flatbreads (shaobing); it is incredibly delicious. If you bring home a large sheep head, your family can make some pancakes, boil a pot of rice porridge (shui fan), and on a hot day, it is neither greasy nor too heavy, and it really satisfies your cravings. The sheep neck has a bit more meat and is even better to eat than the head.
+
+If your family is small, dinner is easy to put together. Just take a pot to the mutton stall, buy seven or eight mao worth of fried mutton, and tell the shopkeeper, 'Boss, add some extra broth!' Once you get home, bring the pot of meat and broth to a boil, add a few coins' worth of noodles, and you have fried mutton noodles. Forget about leaving Beiping.
+
+Most lamb stalls (yangrou chuangzi) have a separate area to sell lamb buns (yangrou baozi) to go. They squeeze the dough into shape with their hands. In winter, they are filled with lamb and cabbage, and in summer, lamb and chives. Every time a steamer is ready, the apprentice shouts: 'Lamb buns are here!' Fresh from the steamer, get them while they're hot!
+
+Some lamb stalls also sell medicine. They hang a sign nearby that says 'Lamb Liver Eye-Brightening Pills' (yanggan mingmu wan), and they are all tested and approved with a license from the health bureau. Some also sell sesame paste flatbread (zhima jiang shaobing) and brown sugar cakes (tang huoshao), which are made with flour and brown sugar. They are yellowish and stamped with a red mark on top. They also carry honey-glazed fried dough twists (mi mahua), which are extremely sweet. That is the full range of side businesses found at a lamb stall.
+
+Some lamb stalls also sell pickled cabbage (suancai). Whatever amount you buy, they tie it up with a piece of iris grass (malian cao) and hand it to you. If you buy some lamb to go with it, you can make a pot of hot lamb and pickled cabbage noodle soup. It is warm, refreshing, and delicious!
+
+Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.
+
+Beiping Customs: Lamb Stalls. Chen Hongnian
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.
+
+Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.
+
+Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.
+
+Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people.
+
+Shopkeeper Hua's wheelbarrow was very distinctive. It had a wooden wheel with a copper axle, and the wheel was inlaid with shiny copper nails inside and out. The top of the cart was covered in galvanized sheet metal, polished until it shone. The cooked beef head and various types of beef offal were kept in separate round wicker baskets. A long, sharp knife was fixed in one spot to keep it from shaking. A white cloth covered all the cooked food tightly.
+
+When Auntie Zhang saw the cart hadn't moved from the doorway, she quickly greeted him, 'Give me half a jin of beef head, with Sichuan peppercorn salt!' Shopkeeper Hua lifted the cloth, picked up a small piece, and asked, 'How about this piece?' Seeing Auntie Zhang nod, he put it on the scale. It is a generous portion, don't you see? As he spoke, he used a long knife to slice the meat so thin that if you held a piece of paper with writing on it behind the slice, you could still read the words!
+
+Shopkeeper, please put together a pound of mixed offal (zasui), add plenty of tendon (tijin), serve it cold, and put in lots of chili oil! Whenever guests come to Uncle Li's house, they all love this dish with their drinks. While Shopkeeper Hua finished slicing and mixing, Uncle Li quickly popped a piece into his mouth while waiting for his change. To use one word: impatient. His mouth was even more eager than his hands. Just like that, before the wheelbarrow even left the alley, several pounds were already gone.
+
+You might ask, do Shopkeeper Hua's descendants still do this business? To tell you the truth, his sons are all highly educated, and his grandchildren are either studying abroad or working as white-collar professionals in the capital. Selling beef head meat and using a wheelbarrow? That seems to have nothing to do with their life paths. Whenever someone mentions how good the beef tasted when Shopkeeper Hua was alive, no one in the Hua family picks up the conversation. Well! The ancestral flavor of the Hua family just ended right there! People say one white-collar grandson had the intention to change careers, but who could he ask for the secret recipe? What happened then? There was no follow-up. Even if there were a resolution, no one knows. Think about it, the urban jungle is a maze; even in the same building, who really knows anyone else?
+
+**Old Beijing Stories 3 by Liu Hui**
+
+**5. Bai Family Sesame Flatbread Shop (shaobing pu).**
+
+Since I dare to say that sesame flatbread (shaobing) shops aren't as good as they used to be, I can give you a hundred reasons why. When I lived in the alleyway (hutong), there was a sesame flatbread (shaobing) shop right next door. The owner was named Bai, a Hui Muslim who always wore a white cap, a white shirt, and a white apron without a single speck of dirt on them. He was about sixty, so I had to call him Grandpa. He never made a big deal about selling authentic Beijing-style sesame flatbread (shaobing), but I heard all the old folks say they grew up eating the Bai family's bread. Thinking about it, I was the same; if the alleyway hadn't been torn down, I would still be eating the bread made by the younger generation of the Bai family.
+
+The Bai Family Sesame Flatbread Shop had a simple sign with white characters on a blue background. The sign marked as halal lets you rest easy knowing that this shop is clean. The Bai family mainly sold pepper-salt baked flatbread (jiaoyan huoshao), spiral-shaped rolls (luosizhuan), brown sugar baked flatbread (hongtang huoshao), and leavened baked flatbread (famian huoshao). The most popular item was the sesame flatbread (shaobing), which had three things in abundance: lots of sesame seeds, lots of sesame paste, and lots of layers. It had two types of crispness: a crispy crust and crispy sesame seeds. It had five types of fragrance: the fragrance of the crust, the sesame seeds, the sesame paste, the inside, and the lingering taste in your mouth. Through all the years, winter or summer, it always tasted the same. One time, my grandmother was waiting in line and casually asked about the secret to his baking, and he replied, "The ingredients must never change; you have to keep a clear conscience." Old Man Bai answered while spreading sesame paste onto the dough. It seemed like he didn't give away the real secret, but when you think about it, it was actually quite clear and he wasn't hiding anything.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_4_of_5____S.md

@@ -0,0 +1,35 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 4 of 5) — Section 2 of 2 — Block 1 of 2"
+original_url: "https://salaamalykum.com/article/2129"
+canonical_url: "https://salaamalykum.com/article/2129"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:31Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "0b2fe716d788a65a7d532bf497a562805d5c4a7c033988107fda5f08dc83e4f8"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 4 of 5) — Section 2 of 2 — Block 1 of 2
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.
+
+**Block 1 of 2**
+
+Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.
+
+Beiping Customs: Lamb Stalls. Chen Hongnian
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.
+
+Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.
+
+Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.
+
+Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people.

content/Beijing_Muslim_History__Old_Halal_Notes_from_the_Southern_City__Part_5_of_5.md

@@ -0,0 +1,49 @@
+---
+title: "Beijing Muslim History: Old Halal Notes from the Southern City (Part 5 of 5)"
+original_url: "https://salaamalykum.com/article/2096"
+canonical_url: "https://salaamalykum.com/article/2096"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:43Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "782e574aa0566b9c3a4849be1b7849527095c4cf407180d209adf427b9f61794"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Muslim History: Old Halal Notes from the Southern City (Part 5 of 5)
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This is part 5 of 5.
+
+**Part 5 of 5**
+
+Shopkeeper Bai didn't mind people watching him bake; I was right there many times, and besides, can you really learn a great craft just by watching? I remember the general order: use half-leavened dough and mix in the edible alkali evenly. Once the dough has rested, it shouldn't be too hard. Roll out the dough, then add sesame paste (zhimajiang) that has been thinned with oil. Use your hands to pull, stretch, and spread the paste evenly, then sprinkle on some salt. Roll it up into a log and seal the edges. Set it aside to wait for the rest of the sesame flatbread (shaobing) dough portions. Seal the edges of the dough portions, flatten them slightly with a rolling pin, and brush the half-finished pieces with soy sauce. Take the soy-brushed dough pieces, dip them into cleaned sesame seeds, and line them up in the large flatbread griddle (bingdang). I watched the process, and there is really no mystery to it. Using real, honest ingredients is what truly matters. The young assistant dips the dough in sesame seeds, making sure the whole surface is covered; he does not just lightly touch it.
+
+I have thought about why it is hard to find the original taste of these flatbreads, and the key is one word: baking. At Old Bai's shop, the delicious smell comes from the coal-fired oven. The oven is over three feet tall, with a layer of white clay on the outside, reinforced with large wire hoops on the inside to hold enough heat with its fireproof materials. The most important thing is the temperature inside the oven: if it is too high, the outside burns while the inside stays raw. If it is too low, baking for too long ruins the crispness. This is the real skill, and you have to admire it. The fire glows red, but you cannot see any flames. Exactly how hot is it? You can only understand it by feeling, not by words. In fact, it is just a matter of practice making perfect. Take some things for example: you might understand them clearly when watching, but if you try to do it yourself, it immediately goes wrong.
+
+Let's talk about Old Bai's sesame flatbread (shaobing). When the dough in the large pan is browned on both sides and can stand up, Old Bai lifts the pan to feel the heat, then lines the flatbread dough around the edge of the stove. People waiting are often impatient and like to rush him. Old Bai stays calm and unhurried, turning back to continue his routine with the flatbread dough. After a short while, the toasted aroma pushes right into your nose, and Old Bai picks up long iron tongs to flip them over. A little later, they come out of the oven one by one. Each one is round and puffy, golden brown, and perfectly shaped. A little too long and they taste burnt, a little too short and the aroma doesn't come out; this is what you call just right.
+
+You want me to describe how it feels to chew that flatbread? It is crispy and golden, with the flavors of flour, oil, sesame, savory sauce, and even a hint of salt all blended together; the temptation is impossible to resist. There are at least twenty layers, and the steam rising from them is both piping hot and fragrant! Put it this way, Hui Muslims hold them with both hands, afraid of dropping a single sesame seed or even a tiny crumb of dough!
+
+The sesame flatbreads at the Bai family shop are available all year round, but they are constantly in high demand by all the neighbors. Sorry about that! You will have to wait a bit longer, which is a common occurrence. Actually, their other types of flatbreads (huoshao) sell just as well, and before the moon is even bright in the sky, they are all gone! It is not that there are leftovers; people want to buy them, but there is nothing left to buy. I have eaten the spiral-shaped flatbread (luosizhuan), and it really does not break; if you really played with it, you could stretch it out three to five feet. The puffy two-layered flatbread (huoshao) is great stuffed with spiced beef shank or sheep head meat, and you would drool just thinking about the taste.
+
+I remember very clearly, it was three days after the Mid-Autumn Festival that year. For my grandfather's 80th birthday, my second uncle took me to see Manager Bai to ask if he could bake some longevity peach buns (shoutao). Grandpa Bai asked for my grandfather's Chinese zodiac sign and birth date, then agreed to the request right away.
+
+Early that morning, the shop assistant delivered eighty longevity peach buns. The tips of the longevity peach buns were bright red. A pale yellow color you won't see anywhere else. The smell of beans, flour, and that special roasted aroma hit us, drawing in a bunch of us little foodies. The worker asked my uncle what ingredients were in the gloves. Sift the red bean paste through a fine sieve and carefully prepare the sweet osmanthus flowers. Mix steamed flour with white sugar, then bake and crush the black sesame seeds. Add green and red shredded candied fruit, mixed nuts, and crushed walnut and almond bits. Finely grind small dates from north of Beijing, and add lotus root starch and jasmine flowers. I was stunned listening to this, and even my well-traveled uncle could only nod in agreement. Is Manager Bai not here? My uncle asked the waiter in passing.
+
+I am here! Turn slowly, sorry to trouble you, watch your step! Following the voice, Master Bai walked into the main hall carrying a large wicker tray (poluo). Huh, what is that? The whole room was filled with puzzled looks. Master Bai kept them guessing, Let everyone take a guess, is it another longevity peach (shoutao)? Or is it sesame flatbread (shaobing)? You are both wrong, take a good look!
+
+Old Bai gently lifted the clean white cloth cover, and a baked tiger appeared, looking so lifelike! It was about two feet long, standing firmly, with eyes that seemed full of spirit, and yellow and white colors that looked just like tiger fur. This is filled with rose-flavored red bean paste, a gift from me to show my respect to you. I hope your family flourishes, stays full of energy, and thrives like a dragon and a tiger! The shopkeeper lost all his usual reserve and quietness, talking non-stop, which made Grandpa so happy that his beard was shaking. Grandpa wondered to himself, how did the shopkeeper find out that I was born in the Year of the Tiger?
+
+Will there be any more animal-shaped roasted foods in the future? I have seen roasted rabbit gods (tu'erye), roasted swallows (shayan), roasted little monkeys, and roasted little ducks, but I have never seen a roasted big tiger. Perhaps the craft was lost with Old Bai's generation. Perhaps Old Bai passed away before he could even think about passing it on. Because Old Bai left too early and did not live to see the happy times.
+
+**Old Beijing Stories 2 by Liu Hui**
+
+**6. A roasted mutton stall in the hutong.**
+
+In the past, there were far more than thirty or fifty shops selling roasted lamb (shaoyangrou) in Beijing, with one located every short distance. As soon as you enter the alley, you can smell the aroma of braised lamb (luzhu yangrou). It is just like being at Qianmen, where you can smell the spiced lamb (jiang yangrou) from Yueshengzhai long before you actually reach the shop. Not far into the alley, you see a polished brass tray about two or three feet wide sitting under a fabric canopy. It is shiny and clean, piled with cooked lamb neck, lamb liver (shagan), and lamb offal (yangzasui) in various cuts of fat and lean meat. The meat is drizzled with a layer of oil, making it look incredibly fresh and tender, which immediately makes your mouth water. A sign hanging next to the door frame reads "Newly Added Five-Spice Roasted Lamb" (xintian wuxiang shaoyangrou), and it is very easy to spot. Brass hooks hang above the counter, holding three or four cooked lamb heads with vegetable leaves in their mouths to attract customers. A wooden water basin sits in front of the door with a crossbar above it, from which a string of lamb suet (yangshuang'er) hangs. He also gives away the original broth from his roasted lamb. If you bring your own container when you buy two taels of roasted lamb, you can fill the container with the broth.
+
+**Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.**

content/Beijing_Northern_Muslim_Notes___Part_6.md

@@ -0,0 +1,37 @@
+---
+title: "Beijing Northern Muslim Notes — Part 6"
+original_url: "https://salaamalykum.com/article/2136"
+canonical_url: "https://salaamalykum.com/article/2136"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:38Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "86565b337c2bdc9a0b375b08c8a48e9ebbe6357d7f100550a7714f1fbfd35618"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Northern Muslim Notes — Part 6
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.
+
+**Block 2 of 2**
+
+The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.
+
+The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.
+
+One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.
+
+Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).
+
+**Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.**
+
+**2. Kaorouwan inside Xuanwumen**
+
+**Kaorouwan as described by Zhang Zhongxing.**
+
+I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even.

content/Beijing_Ramadan_2026_Diary__Laylat_al_Qadr__Eid_al_Fitr_and_Hui_Muslim_Food.md

@@ -0,0 +1,129 @@
+---
+title: "Beijing Ramadan 2026 Diary: Laylat al-Qadr, Eid al-Fitr and Hui Muslim Food"
+original_url: "https://salaamalykum.com/article/2654"
+canonical_url: "https://salaamalykum.com/article/2654"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:50Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "7967f4f5774b6130a29458f6ed52e45c2ceb287fe50abb46fc4b79ee81e8b4d9"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Ramadan 2026 Diary: Laylat al-Qadr, Eid al-Fitr and Hui Muslim Food
+
+**Reposted from the web**
+
+**Summary:** This second Beijing Ramadan diary covers Jingzhe, Laylat al-Qadr, Eid al-Fitr, mosque gatherings, Hui Muslim food, and the closing days of Ramadan in clear English.
+
+**Awakening of Insects (Jingzhe)**
+
+This year, Ramadan falls during the Awakening of Insects, so Hui Muslims in Xinjiang will drink Awakening of Insects soup (jingzhe tang), also known as Awakening of Insects oil tea egg (jingzhe youcha dan). It is made by chopping walnuts, raisins, and red dates, coating them in egg wash, stir-frying them in mutton fat, and then pouring in brewed brick tea. The resulting soup has the aroma of mutton fat, dried fruit, eggs, and tea, which children really love.
+
+The Awakening of Insects is one of the twenty-four solar terms, marking the time when all things wake up. In the past, medical care was limited and tuberculosis (shanglao) was a deadly disease. After the Awakening of Insects, temperatures rise and germs become active, so people used a combination of nutritious eggs, oil, and dried fruit with warm tea to pray for health, shake off winter fatigue, and boost their energy.
+
+![image](https://files.catbox.moe/t8vr8u.jpg)
+
+![image](https://files.catbox.moe/2a2srn.jpg)
+
+![image](https://files.catbox.moe/wgorco.jpg)
+
+![image](https://files.catbox.moe/zj2vlz.jpg)
+
+![image](https://files.catbox.moe/fl9abf.jpg)
+
+**Night of Power (Laylat al-Qadr)**
+
+The twenty-seventh night of Ramadan is always the busiest day at every mosque, and this year Madian Mosque set up fifteen tables, making it very lively. Before breaking the fast, the imam recites the scripture. After breaking the fast, we are served two plates of fruit and pastries. After the sunset prayer (maghrib), nine dishes are served: braised prawns in oil, stir-fried shrimp with milk, braised flatfish, fried tofu, braised eggplant, stewed beef brisket with radish, stewed lamb with potatoes, stir-fried meat with scallions, and braised meat balls (songrou). I sat at a table with international students from various countries, and everyone really enjoyed the food.
+
+Besides the two Eids (Eid al-Fitr and Eid al-Adha) and the two major gatherings (the Prophet's birthday and the Fatimah gathering), the Night of Power is likely the most important day for Hui Muslims. The Night of Power is also called the "Night Vigil" or "Night Head Festival." People say the scripture was first revealed on this night, which is better than a thousand months, so it is a time to do many good deeds. Everyone bathes, changes into clean clothes, goes to the mosque, greets each other with salaam, listens to the imam's recitation, completes their prayers, and shares a meal. Using the mosque as a gathering place and affection as a bridge, we seek blessings and look out for peace.
+
+![image](https://files.catbox.moe/1x9wm4.jpg)
+
+![image](https://files.catbox.moe/w1rtn8.jpg)
+
+![image](https://files.catbox.moe/kmue21.jpg)
+
+![image](https://files.catbox.moe/pbeg1a.jpg)
+
+![image](https://files.catbox.moe/wsotsl.jpg)
+
+![image](https://files.catbox.moe/slkpfc.jpg)
+
+![image](https://files.catbox.moe/s5nbij.jpg)
+
+![image](https://files.catbox.moe/2pod5v.jpg)
+
+![image](https://files.catbox.moe/pmetkx.jpg)
+
+In the evening, the whole family celebrated the Night of Power at the Sudanese Embassy. The embassy building was fully lit, and the courtyard was filled with cars from various embassies. Besides coffee and black tea, there were also pastries donated (sadqa) by people from Changying Township.
+
+Today was the busiest night at the embassy, and even the lobby was completely full. By the eighth rak'ah of the Taraweeh prayer, the entire scripture had been completed. During the final rak'ah, a half-hour long dua was made. The imam sounded like he was weeping, his voice was hoarse, and he was once moved to tears, crying "Ya Allah, Ya Allah," which was incredibly moving.
+
+![image](https://files.catbox.moe/0jnky2.jpg)
+
+![image](https://files.catbox.moe/4c083c.jpg)
+
+![image](https://files.catbox.moe/7ingvv.jpg)
+
+![image](https://files.catbox.moe/uet9u5.jpg)
+
+![image](https://files.catbox.moe/hpazq9.jpg)
+
+![image](https://files.catbox.moe/aewq1x.jpg)
+
+![image](https://files.catbox.moe/bbg173.jpg)
+
+**Eid al-Fitr**
+
+This year, Eid al-Fitr falls on a Saturday, so no one needs to ask for time off, which is why there are so many people. Our whole family headed straight to the Sudanese Embassy in the morning. Many people wore traditional clothing today, and I also wore a hexagonal cap (gedimu) from North China made by a friend. Today, not only was the building full, but the embassy courtyard was also packed with friends (dosti) from Africa, the Arab world, South Asia, and all over China. It was a very blessed occasion.
+
+![image](https://files.catbox.moe/srfyzx.jpg)
+
+![image](https://files.catbox.moe/7wxx0f.jpg)
+
+![image](https://files.catbox.moe/heiu5v.jpg)
+
+![image](https://files.catbox.moe/09yllg.jpg)
+
+After the Eid prayer, some friends (dosti) brought homemade fried triangular pastries (sambusa) and chicken wraps (shawarma) from home, and we all enjoyed the delicious food together.
+
+The fried triangular pastry (sambusa) originated in Iran. After the 10th century, it spread to the Arab region along trade and pilgrimage routes. In countries like Saudi Arabia and Yemen, the sambusa is an essential and iconic food for iftar and Eid al-Fitr. Compared to the South Asian samosa, which also comes from Iran, the Arab sambusa is smaller with a thinner crust. The filling is usually made of minced meat, onions, cilantro, and cinnamon.
+
+![image](https://files.catbox.moe/i8xw02.jpg)
+
+![image](https://files.catbox.moe/o07umh.jpg)
+
+![image](https://files.catbox.moe/yz4gsn.jpg)
+
+![image](https://files.catbox.moe/nh0nil.jpg)
+
+![image](https://files.catbox.moe/3q48tr.jpg)
+
+![image](https://files.catbox.moe/g70xkb.jpg)
+
+![image](https://files.catbox.moe/rice6y.jpg)
+
+![image](https://files.catbox.moe/20ffjs.jpg)
+
+After leaving the Sudanese Embassy, we went to Fayuan Mosque in Dewai to experience the atmosphere of a Chinese-style Eid al-Fitr. Fayuan Mosque holds the latest Eid prayer in the Xicheng District, which gives people who missed the prayers at other mosques a chance to attend. The place was very crowded, and those of us who arrived late could not get into the main prayer hall. After the prayer, we enjoyed fried dough (youxiang) and various pastries, but it was a pity that we did not get to have any meat porridge this year.
+
+![image](https://files.catbox.moe/kisvi5.jpg)
+
+![image](https://files.catbox.moe/l66bk6.jpg)
+
+![image](https://files.catbox.moe/merrqz.jpg)
+
+![image](https://files.catbox.moe/jznnec.jpg)
+
+![image](https://files.catbox.moe/7lis7k.jpg)
+
+![image](https://files.catbox.moe/q3gnpk.jpg)
+
+![image](https://files.catbox.moe/ionm5m.jpg)
+
+![image](https://files.catbox.moe/6k5at7.jpg)
+
+![image](https://files.catbox.moe/ubh5oy.jpg)

content/Beijing_Southern_Muslim_Notes___Part_2.md

@@ -0,0 +1,39 @@
+---
+title: "Beijing Southern Muslim Notes — Part 2"
+original_url: "https://salaamalykum.com/article/2132"
+canonical_url: "https://salaamalykum.com/article/2132"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:40Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "51d33ff077441e0f686f48c9b9dc68255731dc85eefd39f3bf158aade1b83a39"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Southern Muslim Notes — Part 2
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 3.
+
+**Block 2 of 3**
+
+At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.
+
+**Ye Zufu Talks About Beijing by Ye Zufu**
+
+**3. Yitiaolong Mutton Restaurant outside Qianmen**
+
+Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.
+
+When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.
+
+When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.
+
+**Miscellaneous Talks on Old Beijing by Wang Yongbin.**
+
+**4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen**
+
+It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard.

content/Beijing_Southern_Muslim_Notes___Part_3.md

@@ -0,0 +1,29 @@
+---
+title: "Beijing Southern Muslim Notes — Part 3"
+original_url: "https://salaamalykum.com/article/2133"
+canonical_url: "https://salaamalykum.com/article/2133"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:33Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "e401926f47c60ef8fd7c9950cdfb1dbe00a7ff6a848e4feb5683d4b96019f7ed"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Southern Muslim Notes — Part 3
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 3 of 3.
+
+**Block 3 of 3**
+
+Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.
+
+**Memories of Niujie by Chen Chunxi**
+
+**14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen**
+
+When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then.

content/Beijing_Southern_Muslim_Notes___Part_4.md

@@ -0,0 +1,45 @@
+---
+title: "Beijing Southern Muslim Notes — Part 4"
+original_url: "https://salaamalykum.com/article/2134"
+canonical_url: "https://salaamalykum.com/article/2134"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:39Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "9cdf74d029d9bbb031ccae769a659327efadd0acd22ce4cfcd850691c8a75400"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Southern Muslim Notes — Part 4
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.
+
+**Block 2 of 2**
+
+In the old days, Beijing did not seem to have slaughterhouses, because sheep were slaughtered right at the door of the mutton stall. At a large mutton stall, early every morning, five or six large sheep would be tied up with a wooden blood basin placed nearby, waiting for the head imam (ahong) to come and recite prayers.
+
+The Muslim imam, wearing a grey cotton robe and a black mandarin jacket (magua), would arrive by rickshaw—since he had to visit many mutton stalls each morning, he traveled by rickshaw to make his rounds—carrying a cloth bag containing the knives for slaughtering the sheep. When he reached the counter, he would take out his knife, mutter a prayer, and with one swift stroke across the sheep's neck held down by two young men, the blood would pour out; the sheep would stretch its legs, twitch a few times, and then go still.
+
+Afterward, they would peel off the skin, cut off the head, chop off the hooves, remove the offal, wash everything clean with water, and hang the meat on a pole using copper meat hooks. Look at how fatty it is!
+
+When it comes to northern sheep, few can compare to them, except for those from the Northwest. In the summer, they graze on green grass, becoming round and plump with thick wool, and their large tails drag behind them like a big pot lid.
+
+If you go to a large mutton stall in the winter to buy meat for hot pot (shuan guozi), they will always take good care of you. There are cuts of meat like the neck (shangnao'er), the leg muscle (huangguatiao), the flank (yaowo), and the brisket (sancha'er); they cut exactly what you point to, and they have everything you could want. Once you leave Beijing, you can find mutton hot pot everywhere, but it is just mutton!
+
+I remember before the war, in the old capital, one silver dollar could buy four jin of good mutton delivered to your door. Add some cabbage and glass noodles (fentiao), and one dollar's worth of meat was enough to feed three or four people. It was warm and satisfying; it was wonderful.
+
+In the summer, every mutton stall sells fried mutton (shao yangrou). The meat, just out of the fryer, is placed on a large copper tray, and the aroma is so strong you can smell it from a mile away.
+
+For an afternoon snack, if you have a few coins, you can buy a pair of sheep hooves or a piece of shank (jianzi), and eat it with two sesame flatbreads (shaobing); it is incredibly delicious. If you bring home a large sheep head, your family can make some pancakes, boil a pot of rice porridge (shui fan), and on a hot day, it is neither greasy nor too heavy, and it really satisfies your cravings. The sheep neck has a bit more meat and is even better to eat than the head.
+
+If your family is small, dinner is easy to put together. Just take a pot to the mutton stall, buy seven or eight mao worth of fried mutton, and tell the shopkeeper, 'Boss, add some extra broth!' Once you get home, bring the pot of meat and broth to a boil, add a few coins' worth of noodles, and you have fried mutton noodles. Forget about leaving Beiping.
+
+Most lamb stalls (yangrou chuangzi) have a separate area to sell lamb buns (yangrou baozi) to go. They squeeze the dough into shape with their hands. In winter, they are filled with lamb and cabbage, and in summer, lamb and chives. Every time a steamer is ready, the apprentice shouts: 'Lamb buns are here!' Fresh from the steamer, get them while they're hot!
+
+Some lamb stalls also sell medicine. They hang a sign nearby that says 'Lamb Liver Eye-Brightening Pills' (yanggan mingmu wan), and they are all tested and approved with a license from the health bureau. Some also sell sesame paste flatbread (zhima jiang shaobing) and brown sugar cakes (tang huoshao), which are made with flour and brown sugar. They are yellowish and stamped with a red mark on top. They also carry honey-glazed fried dough twists (mi mahua), which are extremely sweet. That is the full range of side businesses found at a lamb stall.
+
+Some lamb stalls also sell pickled cabbage (suancai). Whatever amount you buy, they tie it up with a piece of iris grass (malian cao) and hand it to you. If you buy some lamb to go with it, you can make a pot of hot lamb and pickled cabbage noodle soup. It is warm, refreshing, and delicious!

content/Beijing_Southern_Muslim_Notes___Part_5.md

@@ -0,0 +1,35 @@
+---
+title: "Beijing Southern Muslim Notes — Part 5"
+original_url: "https://salaamalykum.com/article/2135"
+canonical_url: "https://salaamalykum.com/article/2135"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:38Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "0b2fe716d788a65a7d532bf497a562805d5c4a7c033988107fda5f08dc83e4f8"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Beijing Southern Muslim Notes — Part 5
+
+**Reposted from the web**
+
+**Summary:** Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.
+
+**Block 1 of 2**
+
+Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.
+
+Beiping Customs: Lamb Stalls. Chen Hongnian
+
+**4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.**
+
+Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.
+
+Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.
+
+Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.
+
+Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people.

content/Best_Halal_Food_Urumqi__Hui_Muslim_Street__Beiliang_Mosque_and_Xinjiang_Meals_Du.md

@@ -0,0 +1,329 @@
+---
+title: "Best Halal Food Urumqi: Hui Muslim Street, Beiliang Mosque and Xinjiang Meals During Sha'ban"
+original_url: "https://salaamalykum.com/article/3024"
+canonical_url: "https://salaamalykum.com/article/3024"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:47Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "13d3504793459b76206badb801cfd2af8a99b270b378b83b20877a6129510271"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food Urumqi: Hui Muslim Street, Beiliang Mosque and Xinjiang Meals During Sha'ban
+
+**Reposted from the web**
+
+**Summary:** This Urumqi Sha'ban account begins on February 12, 2026, before Ramadan, and covers family meals, Jumu'ah at Shaanxi Grand Mosque, Beiliang Mosque history, and local Hui Muslim food. It keeps the source's dates, mosque history, dishes, religious gatherings, and photographs.
+
+I flew from Beijing to Urumqi for the Spring Festival holiday on February 12, 2026. With a few days left before Ramadan, I attended some religious gatherings (ermei) and sat for several meals. I am sharing my experiences here.
+
+**February 13.**
+
+I spent the morning at home reciting prayers (nianye). We had braised beef steak, clear-stewed lamb, and braised fish. The fried dough (youxiang) had been prepared the day before.
+
+![image](https://files.catbox.moe/8usjfd.jpg)
+
+![image](https://files.catbox.moe/kn39rk.jpg)
+
+![image](https://files.catbox.moe/3aomia.jpg)
+
+![image](https://files.catbox.moe/sn08l6.jpg)
+
+![image](https://files.catbox.moe/787a5d.jpg)
+
+![image](https://files.catbox.moe/lt1tuk.jpg)
+
+At noon, I went to the Shaanxi Grand Mosque in Urumqi for Friday prayers (Jumu'ah). This was the last Friday prayer before Ramadan. It was very crowded, and the main hall was almost full.
+
+![image](https://files.catbox.moe/8bw721.jpg)
+
+![image](https://files.catbox.moe/e0bgpb.jpg)
+
+![image](https://files.catbox.moe/giqbqb.jpg)
+
+![image](https://files.catbox.moe/laf3gr.jpg)
+
+![image](https://files.catbox.moe/fdvse1.jpg)
+
+![image](https://files.catbox.moe/v23lv5.jpg)
+
+The restaurants behind the Shaanxi Grand Mosque are all delicious. I wrote about them in my previous article, '2025 Urumqi Hui Muslim Street Tour'.
+
+![image](https://files.catbox.moe/kvcd53.jpg)
+
+![image](https://files.catbox.moe/b7xiwf.jpg)
+
+![image](https://files.catbox.moe/7ur0ud.jpg)
+
+I only learned last year that the main hall of Urumqi's first mosque, Beiliang Mosque, still exists. It is now open to the public as the Wenchang Pavilion. After Friday prayers at the Shaanxi Grand Mosque, I took the subway one stop from South Gate to North Gate to visit it.
+
+After the Qing Dynasty built Dihua City in Urumqi in 1758, it promoted policies to station troops and settle immigrants for border defense. Since then, Hui Muslims from the northwest moved there to settle. In 1780, they built Beiliang Mosque on a small hill inside the North Gate of Dihua City, making it the first mosque in Urumqi.
+
+The first imam of Beiliang Mosque was an elder from the Weijiapu area, who belonged to the Salar people from Xunhua. When the elder from Weijiapu was young, he studied at the Jiezi Gongbei and the Grand Mosque in Xunhua. In 1763, he left to seek enlightenment during the Hehuang menhuan conflicts. He traveled through Linxia, Lanzhou, and Wuwei, eventually reaching Hami and Turpan to teach. In 1780, he was officially invited to Beiliang Mosque as its first imam.
+
+In the mid-18th century, Yihewan Gali, a disciple of the Indian Sufi leader Imam Rabbani, entered Aksu to teach the Khufiyya doctrine. Ma Fang, a Qing military officer stationed in Aksu, accepted his teachings. Later, Ma Fang resigned from his post to preach across Xinjiang. He took five students, one of whom was Ma Pei, who went to Urumqi to preach. The elder from Weijiapu became his student. The elder from Weijiapu taught at Beiliang Mosque for nearly 30 years. He taught religious knowledge to ordinary community members and guided Khufiyya followers in their spiritual practice. He balanced the relationships between different groups well and was respected by everyone.
+
+Beiliang Mosque existed for 94 years in total. Its last imam was Ma Zongfu. Ma Zongfu came from Datong, Qinghai. People called him the Datong Elder. When he was young, he taught at various mosques in Qinghai and practiced the Khufiyya path. Later, because he opposed the planting and selling of opium, he was persecuted by local wealthy landowners. In 1850, he led his family through great hardships to Xinjiang and settled at Beiliang Mosque. At that time, the mosque's religious leader, Qitaizhou, was the second-generation disciple of Ma Pei. Imam Ma Zongfu then became his student. In 1852, Ma Zongfu became the imam of Beiliang Mosque and oversaw its renovation in 1861.
+
+In 1876, Zuo Zongtang sent Liu Jintang to lead the Qing army west, where they defeated Yaqub Beg and recaptured Urumqi. After the Qing army entered the city, they occupied Beiliang Mosque. In 1884, Xinjiang Governor Liu Jintang renamed it Wenchang Pavilion. Beiliang Mosque was not used as the Wenchang Pavilion for very long. During the Republic of China era, it was occupied by Kuomintang communication troops. After 1949, it was taken over by the People's Liberation Army communication troops and used as a military factory for a long time. It was not returned to the cultural heritage department for management until 2002.
+
+In 2003, the cultural heritage department renovated the only remaining main hall of Beiliang Mosque. Citing 'site constraints and ease of public access,' they changed the traditional east-west orientation of the Hui Muslim hall to face south. Today, it is open as a place to introduce Taoist Wenchang culture.
+
+![image](https://files.catbox.moe/7iqtgr.jpg)
+
+![image](https://files.catbox.moe/rynfc8.jpg)
+
+![image](https://files.catbox.moe/smlk0q.jpg)
+
+![image](https://files.catbox.moe/67t86d.jpg)
+
+![image](https://files.catbox.moe/ydvmfn.jpg)
+
+![image](https://files.catbox.moe/9us9yw.jpg)
+
+![image](https://files.catbox.moe/jhsggg.jpg)
+
+![image](https://files.catbox.moe/95i3y3.jpg)
+
+![image](https://files.catbox.moe/6e5yos.jpg)
+
+Hidden in the storefronts of the Guangyuan residential complex on Zhujiang Road in Urumqi is Li Yingping's Meatball and Vermicelli Soup (wanzifen tang). The owner has been selling meatball soup in the neighborhood for over twenty years and only moved to the Guangyuan complex in the last two years. This area is far from the food streets, so mostly only locals know about it.
+
+Their signature dish is braised beef meatball noodle soup served with a steamed flower roll (huajuan). The beef is stewed until very flavorful and has a great texture, served with tofu, starch noodles, and wood ear mushrooms. I first thought their 'wonton dumplings' were two separate dishes, but I later learned they are dumplings shaped like wontons made by the owner. They have a lamb and onion (piyazi) filling, and you can eat them dry or in soup. The soup dumplings are served in the beef noodle soup, which I think is especially comforting in winter. I also tried their lentil noodle squares (biandou mianqizi). Small flag-shaped dough pieces simmer in the soup, paired with the creamy texture of lentils. It is a winter staple that warms the stomach for people in Xinjiang.
+
+![image](https://files.catbox.moe/rc408t.jpg)
+
+![image](https://files.catbox.moe/cwwjx3.jpg)
+
+![image](https://files.catbox.moe/exx77g.jpg)
+
+![image](https://files.catbox.moe/x454kl.jpg)
+
+![image](https://files.catbox.moe/zzbvtp.jpg)
+
+![image](https://files.catbox.moe/k90zcu.jpg)
+
+![image](https://files.catbox.moe/prdti2.jpg)
+
+![image](https://files.catbox.moe/5l8jn0.jpg)
+
+![image](https://files.catbox.moe/q8hgxa.jpg)
+
+**February 14**
+
+Urumqi has so many food streets. From the early days of Shanxi Alley and Erdaoqiao to the later Lingguan Alley and Hotan Street, more and more places have become popular spots for food lovers. My biggest discovery on this trip back to Urumqi is that the area from Yingawati Road toward Zhujiang Road is getting busier. The ground-floor shops in the new residential area near the plastic factory are all restaurants newly opened by people from Hotan, each with its own unique style.
+
+We first ate at this 1980s-style pan-fried bun (shuijianbao) shop. Pan-fried buns are a specialty of Ili, but this shop also sells Hotan-style corn naan (baogu nang) and old pigeon soup, making it a mix of northern and southern Xinjiang styles.
+
+We ordered old pigeon soup, goose eggs, corn naan with milk tea, pan-fried buns, yogurt, and dried milk curds (naigeda). The old pigeon was delicious and very fragrant, though the soup was a little salty. The goose egg was large and looked crystal clear. The corn naan with milk tea is an incredible combination. The corn naan is a purely healthy food. The corn dough is filled with walnuts and topped with fried onions. It is a bit hard when dry, but it becomes soft on the outside and crispy on the inside when soaked in milk tea. Their milk tea is also very fresh. Of course, you can find fresh milk everywhere on the streets of Urumqi, so fresh milk tea is a given. They also sell various types of dried milk curds, including sheep milk, cow milk, and yogurt versions, some sour and some milder.
+
+I had only eaten Henan-style pan-fried buns before. The biggest difference with Ili pan-fried buns is the use of a lamb and onion filling, seasoned with cumin and pepper. The dough is made with sourdough starter and fried in a flat pan just like in Henan, but it is served with salty milk tea instead of spicy soup. Ili pan-fried buns taste a bit like a leavened version of a baked bun (kaobaozi). Many people here love them and buy a lot at once.
+
+![image](https://files.catbox.moe/de8fhl.jpg)
+
+![image](https://files.catbox.moe/r28g0y.jpg)
+
+![image](https://files.catbox.moe/nao65u.jpg)
+
+![image](https://files.catbox.moe/ed49g8.jpg)
+
+![image](https://files.catbox.moe/44hcvy.jpg)
+
+![image](https://files.catbox.moe/4ipzq5.jpg)
+
+![image](https://files.catbox.moe/bl5nuz.jpg)
+
+![image](https://files.catbox.moe/g1nm3b.jpg)
+
+![image](https://files.catbox.moe/4n7hsg.jpg)
+
+![image](https://files.catbox.moe/j8xh6v.jpg)
+
+![image](https://files.catbox.moe/cgqjl9.jpg)
+
+![image](https://files.catbox.moe/wpy2jd.jpg)
+
+![image](https://files.catbox.moe/bofclv.jpg)
+
+In the afternoon, while visiting relatives, we passed by the Chaiwopu No. 22 Spicy Chicken on Wuxing South Road. It is a 30-year-old shop, and it was packed with people and very lively. They serve Hui Muslim-style Xinjiang cuisine. A large portion of spicy chicken is a whole bird, and a medium portion is half. It is stir-fried to order, so it takes a while and you have to wait when it is busy, but the taste is better than Yang Le. Adding wide belt noodles (pidai mian) to it is very satisfying. Because the kids couldn't eat spicy food, we also ordered the mixed vegetable soup (dazahuai tang), which has beef meatballs, fried egg strips (jiasha), tofu, and wood ear mushrooms. The portion was large, and it was very warming in the winter. We also ordered stir-fried chestnut squash (banligua). The salty, fragrant, stir-fried squash was soft, waxy, and sweet. It was my first time eating it prepared this way, and it was quite good. The place is always too crowded and the service is just average, but the food is truly excellent. You cannot find this kind of spicy chicken (lazi ji) in Beijing.
+
+![image](https://files.catbox.moe/atl8wu.jpg)
+
+![image](https://files.catbox.moe/nsx24q.jpg)
+
+![image](https://files.catbox.moe/dtwq5l.jpg)
+
+![image](https://files.catbox.moe/pipuqb.jpg)
+
+![image](https://files.catbox.moe/qjk9kh.jpg)
+
+![image](https://files.catbox.moe/xr7yy3.jpg)
+
+![image](https://files.catbox.moe/y23ys8.jpg)
+
+![image](https://files.catbox.moe/jbczi4.jpg)
+
+![image](https://files.catbox.moe/wzm8fw.jpg)
+
+In the evening, we went to the cute Xinjiang Silk Road Feast (Silu Yan) at Shengda Plaza near the high-speed railway station. It is great for family gatherings. They have song and dance performances at night, and the menu is a fusion of many different things.
+
+![image](https://files.catbox.moe/zri7x0.jpg)
+
+![image](https://files.catbox.moe/911b50.jpg)
+
+![image](https://files.catbox.moe/ur2tc5.jpg)
+
+![image](https://files.catbox.moe/9kcvrn.jpg)
+
+![image](https://files.catbox.moe/jp09mm.jpg)
+
+![image](https://files.catbox.moe/he1a97.jpg)
+
+![image](https://files.catbox.moe/2rfcor.jpg)
+
+![image](https://files.catbox.moe/bc1akf.jpg)
+
+![image](https://files.catbox.moe/dp6qth.jpg)
+
+**February 15**
+
+In the morning, I took Suleiman to the top of Yaomo Mountain in Urumqi. It was his first time climbing a snow-covered mountain. We entered through the southeast gate. The path up to Yunmantai is quite gentle and the shortest route, so both the elderly and children can climb it. We took a dirt path going up and the paved road coming down. The scenery on both sides was different, and we even saw a pheasant on the way down.
+
+![image](https://files.catbox.moe/74tdvf.jpg)
+
+![image](https://files.catbox.moe/8634wa.jpg)
+
+![image](https://files.catbox.moe/ektasc.jpg)
+
+![image](https://files.catbox.moe/lmoqwa.jpg)
+
+![image](https://files.catbox.moe/4s53hl.jpg)
+
+![image](https://files.catbox.moe/udi463.jpg)
+
+![image](https://files.catbox.moe/rtamu1.jpg)
+
+![image](https://files.catbox.moe/6x6sr7.jpg)
+
+![image](https://files.catbox.moe/tm7nyn.jpg)
+
+Another restaurant on Zhujiang Road, Hotan Flower Black Pilaf (Heizhuafan), is also very unique. It was my first time eating black pilaf in Urumqi. They only sell it at noon. We asked at 10 a.m. and 6 p.m. and it was sold out both times. We finally got to eat it when we went after 4 p.m.
+
+Black pilaf is made by frying onions (piyazi) until they are completely charred and caramelized, rather than frying them to a light golden color like regular pilaf. They also add whole garlic cloves for flavor. Black pilaf has a richer flavor than white pilaf. I had it before in Tashkent and loved it, so I was happy to eat it again this time. You can actually find black pilaf in Southern Xinjiang, Uzbekistan, and Tajikistan, but it is rare in Northern Xinjiang. My relatives said an elderly Uzbek man used to sell black pilaf on Zhujiang Road, but we don't know if he is still there.
+
+Their black pilaf comes with lemonade, yogurt, and mung bean jelly (liangfen). The spicy vinegar in the jelly adds a great kick. The waiter will come over and ask if you want more rice.
+
+We also ordered the Hotan-style corn porridge. Hotan corn porridge is called 'umash' in the Uyghur language. To make it, you stir-fry onions in lamb fat, add diced lamb, then pour in lamb broth and bring it to a boil. You also add fresh corn kernels. It is completely different from the clear corn porridge in inland China. It is salty, rich, and full of ingredients, making it very warming in autumn and winter.
+
+![image](https://files.catbox.moe/8hujva.jpg)
+
+![image](https://files.catbox.moe/4zxrro.jpg)
+
+![image](https://files.catbox.moe/mal3uq.jpg)
+
+![image](https://files.catbox.moe/qazomc.jpg)
+
+![image](https://files.catbox.moe/met3kt.jpg)
+
+![image](https://files.catbox.moe/txdrz9.jpg)
+
+![image](https://files.catbox.moe/8ypmn4.jpg)
+
+There are some new Uyghur restaurants on Zhujiang Road. I want to try this Hotan noodle soup next time.
+
+![image](https://files.catbox.moe/omwd0m.jpg)
+
+![image](https://files.catbox.moe/mya0tr.jpg)
+
+![image](https://files.catbox.moe/qk5ctg.jpg)
+
+![image](https://files.catbox.moe/eonfm3.jpg)
+
+![image](https://files.catbox.moe/7lanfg.jpg)
+
+![image](https://files.catbox.moe/5zbq06.jpg)
+
+In the evening, we had a meal at a relative's house, eating meatball soup and slow-cooked beef bone marrow. The homemade meatballs have lots of meat and very little starch; you really can't find this taste in restaurants. The beef bone marrow was stewed until soft and flavorful, so even the elderly could eat it easily. Steamed oil bread (youxiang) is a specialty of Xinjiang Hui Muslims. It is not deep-fried, making it healthier. It is fluffy in layers and carries the unique aroma of vegetable oil and fragrant clover (xiangdouzi).
+
+![image](https://files.catbox.moe/2xy88w.jpg)
+
+![image](https://files.catbox.moe/bjvte1.jpg)
+
+![image](https://files.catbox.moe/5qjpnu.jpg)
+
+![image](https://files.catbox.moe/he70kt.jpg)
+
+![image](https://files.catbox.moe/gkj4qp.jpg)
+
+![image](https://files.catbox.moe/g7od7l.jpg)
+
+**February 16**
+
+In the morning, we attended a meal at the Huashenglou Banquet Hall, located across from the Changsheng Brigade Mosque in the southern suburbs of Urumqi. This land originally belonged to my wife's relatives, but later it was rented to a friend (dost) from Midong to open a restaurant. Whenever the family hosts a banquet, they replace the kitchen staff with relatives to cook and serve their friends and family themselves.
+
+Changsheng is located at the southern foot of Yamalike Mountain. Under the Qing Dynasty's policy of settling soldiers to farm the border and the migration waves during the Republic of China, Hui Muslims from Shaanxi, Ningxia, and Gansu arrived here to clear wasteland and farm, gradually forming a village. After the founding of New China, these Hui Muslim farming households were organized into the Changsheng Brigade, creating a stable Hui Muslim community. Compared to Hui Muslims living scattered in the city, the people here have kept more traditional customs, and their banquets are much larger.
+
+![image](https://files.catbox.moe/rx476s.jpg)
+
+![image](https://files.catbox.moe/ah98l6.jpg)
+
+![image](https://files.catbox.moe/txrzw7.jpg)
+
+![image](https://files.catbox.moe/6dwj7s.jpg)
+
+![image](https://files.catbox.moe/5njmbe.jpg)
+
+![image](https://files.catbox.moe/9k55xo.jpg)
+
+![image](https://files.catbox.moe/v272rm.jpg)
+
+![image](https://files.catbox.moe/psomet.jpg)
+
+![image](https://files.catbox.moe/9emvem.jpg)
+
+Following the order, nine small plates are served first while waiting for the main dishes, so people can drink tea and chat. The small plates contain things like dried fruits, snacks, and candied fruit. Then the small plates are cleared away and cold dishes are served, such as spiced dried tofu (xianggan), mung bean jelly (liangfen), and cold-tossed beef. Next come the stir-fried and stewed dishes, including clear-stewed lamb, braised beef steak, braised eggplant, pickled cabbage with lamb, fried hairtail fish, oil-seared meat (guoyourou), sauced meat-stuffed egg slices (jiashajiasha), stir-fried chives, and braised meatballs. These are all very traditional and have the true taste of a family banquet. Finally, they serve a sweet plate, also called eight-treasure rice (babaofan), which is very satisfying when drizzled with syrup.
+
+![image](https://files.catbox.moe/glol38.jpg)
+
+![image](https://files.catbox.moe/mb1u2z.jpg)
+
+![image](https://files.catbox.moe/9vljy7.jpg)
+
+![image](https://files.catbox.moe/p0d24o.jpg)
+
+![image](https://files.catbox.moe/f9vguy.jpg)
+
+![image](https://files.catbox.moe/wbrtas.jpg)
+
+![image](https://files.catbox.moe/oa3qoj.jpg)
+
+![image](https://files.catbox.moe/xk4ypd.jpg)
+
+![image](https://files.catbox.moe/ja4av0.jpg)
+
+![image](https://files.catbox.moe/mnox7o.jpg)
+
+![image](https://files.catbox.moe/5f6rtr.jpg)
+
+![image](https://files.catbox.moe/iqtnz3.jpg)
+
+![image](https://files.catbox.moe/jeytkl.jpg)
+
+![image](https://files.catbox.moe/cz541j.jpg)
+
+![image](https://files.catbox.moe/tg6jya.jpg)
+
+![image](https://files.catbox.moe/x50yi6.jpg)
+
+At noon, we had a gathering at Ma Laosan Huixiangge Restaurant in the Sangong area of Urumqi. The restaurant is near the northern edge of the city and specializes in Xinjiang Hui Muslim banquet dishes.
+
+We ate the nine-bowl three-row banquet (jiuwan sanxingzi), which included sauced meat-stuffed egg slices, braised fish chunks, pearl meatballs, braised beef steak, sweet plate, yellow-braised beef, braised meatballs, spicy chicken chunks, and sauced jelly (menzi). The nine-bowl three-row banquet comes in large and small sizes. Ordering a small portion along with a few other dishes is just right. We had light dishes like shrimp with snow peas and wontons, as well as bold-flavored dishes like peppercorn fish and peppercorn chicken. The restaurant also gave us complimentary chive and meat dumplings.
+
+![image](https://files.catbox.moe/u1eyfw.jpg)
+
+![image](https://files.catbox.moe/8l6r48.jpg)
+
+![image](https://files.catbox.moe/z3scrn.jpg)

content/Best_Halal_Food_in_Bashu__Longnan__Guangyuan__Chengdu_and_Chongqing_Muslim_Food.md

@@ -0,0 +1,251 @@
+---
+title: "Best Halal Food in Bashu: Longnan, Guangyuan, Chengdu and Chongqing Muslim Food Map"
+original_url: "https://salaamalykum.com/article/2680"
+canonical_url: "https://salaamalykum.com/article/2680"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:02Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "3ecf7e539de3fbdb254e6681788b0463b72cb5e265ea38daba9b40347313fadf"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Bashu: Longnan, Guangyuan, Chengdu and Chongqing Muslim Food Map
+
+**Reposted from the web**
+
+**Summary:** This Bashu halal food map covers Longnan, Guangyuan, Chengdu, and Chongqing, bringing together Hui Muslim restaurants, beef noodles, local snacks, and road trip food notes.
+
+I group Longnan in Gansu Province with Guangyuan and Chengdu in Sichuan, along with the municipality of Chongqing, because they share a similar food style that is mostly spicy and numbing. Longnan feels like it belongs in Sichuan because its dialect and food habits are so close. I heard that Jiuzhaigou was almost given to Gansu back in the day. Jiuzhaigou is only 70 kilometers from Longnan as the crow flies, but really, Longnan should be part of Sichuan. High-end food in Longnan is mostly halal. It uses Sichuan cooking methods with Northwest-style lamb, and when you sprinkle on Wudu peppercorn powder, it tastes incredible. Wudu peppercorns are the most famous. Jia Sixie, a famous agricultural scientist from the Northern Wei Dynasty, wrote in his encyclopedia Qimin Yaoshu that 'Sichuan peppercorns come from Wudu.' Many Sichuan restaurants get their peppercorns from Wudu too.
+
+First stop: Longnan
+
+For a trip through the Bashu region, I recommend starting in Longnan. Head south and enjoy the scenery along the way while noticing the subtle differences in food styles.
+
+**1. Starch jelly (liangfen)**
+
+This starch jelly is unique to Wudu District in Longnan. You can choose wide or thick pieces. It comes with wheat gluten (mianjin), a special vinegar broth, and a sprinkle of house-made chili. It is not too spicy but very fragrant.
+
+![image](https://files.catbox.moe/pw2v5m.jpg)
+
+![image](https://files.catbox.moe/lur24a.jpg)
+
+![image](https://files.catbox.moe/cpk90u.jpg)
+
+Address: Huangmiao Street, next to Qingzhen Lane, Wudu District, Longnan City
+
+**2. Tofu pudding (douhua)**
+
+The picture below shows another popular breakfast in Qingzhen Lane called tofu pudding. You can add a fried dough twist (mahua) to it. The twist is crispy and fragrant, and you can choose between soft or firm tofu pudding. It is a bit like Beijing-style tofu custard (doufunao), but the flavor is very different.
+
+![image](https://files.catbox.moe/zky8of.jpg)
+
+![image](https://files.catbox.moe/nmv255.jpg)
+
+Address: Huangmiao Street, next to Qingzhen Lane, Wudu District
+
+**3. Pot helmet bread (guokui)**
+
+This is Wudu-style pot helmet bread. Unlike the version in other areas that serves as a main meal, this one is soft like bread and can be eaten as a snack.
+
+![image](https://files.catbox.moe/io8anx.jpg)
+
+![image](https://files.catbox.moe/sqfwdb.jpg)
+
+**4. Ma's Wife Beef Noodles**
+
+They say everyone in Wudu knows this shop. It is very popular. I was too full to eat more, so I do not have a picture. The 'wife' in the name actually refers to an elderly woman.
+
+![image](https://files.catbox.moe/s5ssra.jpg)
+
+Address: Huangmiao Street, next to Qingzhen Lane, Wudu District
+
+**5. Shuyun Shuwe**
+
+This is the beef tallow hotpot at Shuyun Shuwe in Wudu District. The white items are tofu pudding, and the dipping sauce is minced garlic and sesame oil. Longnan sits on a major route between Sichuan and Shaanxi, so its food absorbs the best of both Sichuan and Northwest cuisines.
+
+![image](https://files.catbox.moe/vweaab.jpg)
+
+![image](https://files.catbox.moe/4r5xim.jpg)
+
+![image](https://files.catbox.moe/2kehyg.jpg)
+
+![image](https://files.catbox.moe/h6da96.jpg)
+
+Address: 100 meters northwest of the intersection of Jianshe Road and Binhe Road, Wudu District
+
+**6. Lanzhou Hand-Grabbed Lamb Restaurant**
+
+Come here and just order the hand-grabbed lamb (shouzhuayangrou) and lamb neck. The other dishes are just okay, but the lamb is great—very tender and not too gamey.
+
+![image](https://files.catbox.moe/y8nozu.jpg)
+
+Address: Opposite Xiaodongyuan, Jianshe Road, Beishan East Road, Wudu District
+
+**7. Wudu Eid Noodles (kaizhaimian)**
+
+This is a home-cooked meal often eaten by Hui Muslims in Wudu during holidays. It comes with a bowl of soup and a bowl of noodles. When you eat, you put the noodles into the soup. You can add more noodles after finishing the first batch, similar to Beijing-style boiled noodles (guotiao). Serve it with some homemade pickles, and it is delicious.
+
+![image](https://files.catbox.moe/pesrs3.jpg)
+
+Address: Not available for takeout; first, you need to know a Hui Muslim friend in Wudu.
+
+Second stop: Guangyuan City
+
+Take a bus from Longnan and you can reach Guangyuan in three hours. Guangyuan has two mosques.
+
+**1. Majia Shifu**
+
+This is an absolutely authentic halal Sichuan restaurant. The mapo tofu, husband and wife lung slices (fuqi feipian), and steamed pork with rice flour (fenzhengrou) are all delicious. The soaked flatbread (paomo) has a very special taste. Once you are in Sichuan, get used to the fact that restaurants serve rice in a big basin, and it is free and all-you-can-eat. It sounds lovely to hear the staff calling out dishes to the kitchen in the Sichuan dialect.
+
+![image](https://files.catbox.moe/5tghdq.jpg)
+
+![image](https://files.catbox.moe/nvtpyn.jpg)
+
+![image](https://files.catbox.moe/dmx9av.jpg)
+
+![image](https://files.catbox.moe/7l8o0w.jpg)
+
+![image](https://files.catbox.moe/xe2hzf.jpg)
+
+Address: Next to the mosque on the southern section of Wangjiang Road, Guangyuan City.
+
+Third stop: Chengdu City
+
+**1. Tianfanglou**
+
+The long-established Tianfanglou is the largest halal restaurant in Chengdu. It is very popular and you will need to queue. Here I tasted authentic Sichuan delicacies like brown sugar sticky rice cakes (hongtang ciba), beef brisket with bamboo shoots, steamed beef with rice flour (fenzheng niurou), roasted lamb chops, baby cabbage with minced garlic, kung pao chicken (gongbao jiding), and twice-cooked pork (huiguorou).
+
+![image](https://files.catbox.moe/uq39y5.jpg)
+
+![image](https://files.catbox.moe/bzcrgv.jpg)
+
+![image](https://files.catbox.moe/8a6k8d.jpg)
+
+![image](https://files.catbox.moe/rbqaka.jpg)
+
+![image](https://files.catbox.moe/4j6iji.jpg)
+
+![image](https://files.catbox.moe/xq6kpj.png)
+
+Address: Next to the Huangcheng Mosque at Tianfu Square.
+
+**2. Niububi Halal Sichuan Hot Pot**
+
+You have to wait in line for two hours, but you can use your phone to get a number. Luckily, Niububi does not cancel your spot if you miss your turn. I found the mild spicy broth very hot, but it was delicious. The signature beef is a must-order.
+
+![image](https://files.catbox.moe/xbs83t.jpg)
+
+![image](https://files.catbox.moe/c9orq7.jpg)
+
+![image](https://files.catbox.moe/t9tat5.jpg)
+
+![image](https://files.catbox.moe/y5tf24.jpg)
+
+Address: No. 59 Xiangnongshi Street, Jinniu District (Xunchi Building, Yingmenkou).
+
+**3. Benbenniu Halal Hot Pot**
+
+Remember it is Benbenniu, not Niubenben, so do not go to the wrong place. It is not as spicy as Niububi hot pot. The signature beef and goose intestines are delicious. The environment at Benbenniu is a bit better. Remember to try the brown sugar sticky rice cakes (hongtang ciba). If you go at noon, you do not need to queue.
+
+![image](https://files.catbox.moe/5cg2cz.jpg)
+
+![image](https://files.catbox.moe/asgmbs.jpg)
+
+![image](https://files.catbox.moe/e5p50n.jpg)
+
+![image](https://files.catbox.moe/2wyvot.jpg)
+
+![image](https://files.catbox.moe/zovf0j.jpg)
+
+Address: 15 meters to the northeast of the 'Those Years We Ate Skewers Together' restaurant, No. 171 Tongxin Road, Qingyang District.
+
+**4. Nanjie Street, Guankou Town, Dujiangyan**
+
+This street has an ancient mosque from the Ming Dynasty. Along both sides of the mosque, there are all kinds of Sichuan-style halal snacks, including wontons (chaoshou), rice noodles, pastries, hot pot, spicy hot pot (maocai), and three big cannons (san da pao). Sichuan halal snacks are all gathered on one street. Plus, the scenery in Dujiangyan is beautiful and it is not crowded, making it perfect for a stroll.
+
+![image](https://files.catbox.moe/g9anno.jpg)
+
+![image](https://files.catbox.moe/03bwmd.jpg)
+
+![image](https://files.catbox.moe/rxip8o.jpg)
+
+![image](https://files.catbox.moe/4vra29.jpg)
+
+![image](https://files.catbox.moe/sbaygk.jpg)
+
+![image](https://files.catbox.moe/8kjvcp.jpg)
+
+![image](https://files.catbox.moe/fyq5vv.jpg)
+
+![image](https://files.catbox.moe/0paqsm.jpg)
+
+![image](https://files.catbox.moe/iqm4tc.jpg)
+
+![image](https://files.catbox.moe/u567af.jpg)
+
+Address: Nanjie Street, Guankou Town, Dujiangyan Scenic Area.
+
+**5. Yijinyuan**
+
+Yijinyuan is next to the Tuqiao Mosque. A large basin of boiled beef slices (shuizhu niuliu) is only 28 yuan, and the rice is free. Get used to the custom in Sichuan where rice is free when you eat out; it comes in a bucket, and the rice in Sichuan is also delicious.
+
+![image](https://files.catbox.moe/0mgzsg.jpg)
+
+![image](https://files.catbox.moe/n8q7ie.jpg)
+
+![image](https://files.catbox.moe/byu3sy.jpg)
+
+![image](https://files.catbox.moe/injdmt.jpg)
+
+Address: No. 13 Jinquan Road, Jinniu District.
+
+**6. Shunji Marinated Meats**
+
+Located next to the Tuqiao Mosque, this area has many snack shops. I saw everyone queuing at Shunji, so I joined in the fun. The red oil rabbit cubes (hongyou tuding) and marinated duck are very popular. The shopkeeper will cut them up and mix them with Lao Gan Ma chili sauce, which is appetizing and satisfying.
+
+![image](https://files.catbox.moe/cmd2at.jpg)
+
+![image](https://files.catbox.moe/juuxdt.jpg)
+
+![image](https://files.catbox.moe/2ybyjp.jpg)
+
+![image](https://files.catbox.moe/tykds5.jpg)
+
+Address: Next to the mosque on Jinquan Road, Jinniu District.
+
+Fourth stop: Chongqing City
+
+The last stop on this trip is Chongqing, which also has the spiciest food. Sichuan food is known for being numbing, but once you reach Chongqing, you have to get used to the heat.
+
+**1. Silk Road Fragrant Concubine (Silu Xiangfei) Western Regions Restaurant**
+
+This restaurant has a Western Regions theme and features folk song and dance performances in the evening. They offer some Chongqing dishes, but the flavors are a bit heavy and not as well-made as their Northwest-style dishes.
+
+![image](https://files.catbox.moe/ibfrzz.jpg)
+
+![image](https://files.catbox.moe/zrpbd2.jpg)
+
+![image](https://files.catbox.moe/vn7ezg.jpg)
+
+![image](https://files.catbox.moe/rutqf1.jpg)
+
+![image](https://files.catbox.moe/oju933.jpg)
+
+![image](https://files.catbox.moe/b2y1s4.jpg)
+
+Address: No. 4, Zone A, Liujia Wharf, No. 185-10 Beibin First Road
+
+**2. Huixiangzhai**
+
+This is the only halal hot pot place in Chongqing, though there is another one right across the street. Both are located downstairs in the Muslim Building. The owner is from the Northwest, but they use local seasonings. It is very busy. You can find it right outside the Xiaoshangkou subway station. If you are visiting Chongqing, I suggest staying in this area for easy access to food.
+
+![image](https://files.catbox.moe/idfbwr.jpg)
+
+![image](https://files.catbox.moe/lcm3gd.jpg)
+
+![image](https://files.catbox.moe/0erypo.jpg)
+
+Address: No. 12 Zhongxing Road, Yuzhong District, Chongqing (opposite the mosque)

content/Best_Halal_Food_in_Changsha__Hunan_Hui_Muslim_Stir_Fry_at_a_Local_Restaurant.md

@@ -0,0 +1,61 @@
+---
+title: "Best Halal Food in Changsha: Hunan Hui Muslim Stir-Fry at a Local Restaurant"
+original_url: "https://salaamalykum.com/article/2669"
+canonical_url: "https://salaamalykum.com/article/2669"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:52Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "6460ba0b5077b4bcd69b128a112c76406406af7b14e8b04a97f94067131b421c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Changsha: Hunan Hui Muslim Stir-Fry at a Local Restaurant
+
+**Reposted from the web**
+
+**Summary:** This Changsha halal food note visits a rare local Hunan-style Hui Muslim stir-fry restaurant, keeping the dishes, travel context, and local food details from the Chinese source.
+
+I visited mosques in Shaoyang, Hunan, during the May Day holiday. I flew to Changsha first and had lunch there. Changsha has two noodle shops run by Hui Muslims surnamed Su from Shaoyang, and one stir-fry and noodle shop run by Hui Muslims surnamed Zhang from Changde. Since our destination was Shaoyang, we chose the Changde stir-fry restaurant.
+
+The surname Zhang is common among Hui Muslims in Hunan. Their ancestor was named Pu Luode, originally from Sanhe, Langfang, Hebei. In 1368 (the first year of the Hongwu reign of the Ming Dynasty), he was appointed commander of the Baoqing Guard in Hunan, and the Ming Emperor Taizu granted him the surname Zhang. His grandson, Zhang Hu, served as a thousand-household commander in Changde, Hunan, during the Yongle reign. He was transferred to the Imperial Guard in Beijing during the Xuande reign, retired to Changde in 1452 (the third year of the Jingtai reign of the Ming Dynasty), and settled in Badouwan, Wuling (now Dingcheng District, Changde). His descendants are known as the Badouwan Zhang clan.
+
+The owner of the Zhang Beef Noodle Shop knows how to say salaam. She is very friendly, recommends special dishes, and kindly asked us about our spice preference. The shop is located in the storefronts of the Hunan Islamic Association compound. Drivers can park inside the association's courtyard. There is a Xiangmu Home Hotel in the courtyard. An older lady at the front desk holds the key to the gate barrier, but she is difficult to talk to, so you have to ask the restaurant owner to speak with her.
+
+The restaurant stays open all afternoon. When we were there, the customers were all Hui Muslims traveling from out of town, and everyone mentioned how hard it is to find places to eat in Changsha. We ordered stir-fried yellow beef, minced beef with tofu, and braised beef rice noodles. Their signature dish is Changde stewed noodles (dunfen), which is a clay pot filled with various parts of the cow, served with the noodles on the side. However, we really wanted to try Hunan Hui Muslim stir-fry.
+
+Stir-fried yellow beef is a specialty of Hunan Hui Muslims. It is flash-fried over high heat for one minute, making the beef tender and fresh. The green chili peppers taste sweet at first with a mild spicy aftertaste, which is fine for people from the north. The minced beef with tofu was also very good and goes well with rice.
+
+The braised beef rice noodles are thin and chewy, and you just can't stop slurping them. The soup base tastes a bit like braised beef instant noodles. I just realized that the instant noodles I ate as a child were modeled after this southern-style braised beef flavor. After the food is ready, you can add toppings at the condiment station, such as pickled vegetables (suancai), soybeans, and pickled radishes, which all add great flavor. The owner said the chili at their condiment station is extremely spicy, so we didn't dare to add any.
+
+They use quite a bit of oil, which I think is a unique feature, but those who prefer lighter food should tell the shop in advance.
+
+![image](https://files.catbox.moe/7wtv3b.jpg)
+
+![image](https://files.catbox.moe/uf5hkc.jpg)
+
+![image](https://files.catbox.moe/e6u38l.jpg)
+
+![image](https://files.catbox.moe/l8j591.jpg)
+
+![image](https://files.catbox.moe/u6nxlc.jpg)
+
+![image](https://files.catbox.moe/zjf52s.jpg)
+
+![image](https://files.catbox.moe/t0jdfx.jpg)
+
+![image](https://files.catbox.moe/pg6ly2.jpg)
+
+![image](https://files.catbox.moe/883e7u.jpg)
+
+![image](https://files.catbox.moe/vn83nk.jpg)
+
+![image](https://files.catbox.moe/4q5c1b.jpg)
+
+![image](https://files.catbox.moe/45hhjb.jpg)
+
+![image](https://files.catbox.moe/5du0qz.jpg)
+
+![image](https://files.catbox.moe/wy0dzx.jpg)

content/Best_Halal_Food_in_Hebei__Hui_Muslim_Restaurants__Beef_Dishes_and_Local_Snacks.md

@@ -0,0 +1,185 @@
+---
+title: "Best Halal Food in Hebei: Hui Muslim Restaurants, Beef Dishes and Local Snacks"
+original_url: "https://salaamalykum.com/article/2679"
+canonical_url: "https://salaamalykum.com/article/2679"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:58Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "a8a6fb3a75ff47afe0c18ca96fc965dedadbbd71af2899caf0e71c85db2cc0c7"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Hebei: Hui Muslim Restaurants, Beef Dishes and Local Snacks
+
+**Reposted from the web**
+
+**Summary:** This Hebei halal food map lists Hui Muslim restaurants, local beef dishes, noodles, snacks, and city-by-city food stops for Muslim travelers and readers following Chinese halal food.
+
+Hebei's food is a mix without a single system, blending styles from Beijing, Tianjin, Shandong, and Shanxi. Because Hebei's geography varies so much from north to south, people say it is spicy in the south, sweet in the north, sour in the west, and salty in the east. This shows that Hebei's food style is basically having no style at all. Enough talk, let's get to the food.
+
+First stop: Shijiazhuang.
+
+**1. Bamboo Fungus Goose Hot Pot Zhai (Zhusun E Huoguo Zhai).**
+
+![image](https://files.catbox.moe/oqopug.jpg)
+
+The item floating in the picture above is bamboo fungus (zhusun). It is perfect for soup because its fluffy texture soaks up the broth and it has a slightly sandy crunch when you bite into it. Goose meat has a much better texture than chicken.
+
+![image](https://files.catbox.moe/6akzti.jpg)
+
+The picture above shows the cooked goose leg. Goose meat is not easy to find, so I highly recommend this goose hot pot place in Shijiazhuang.
+
+Address: Intersection of Xinhua Road and Mosque Street (Qingzhensi Jie), Shijiazhuang.
+
+**2. Kaida Hot Pot Garden (Kaida Shuanyuan).**
+
+Shijiazhuang hot pot ingredients are similar to Beijing's, as many come from the Dachang area. This copper pot shop on Mosque Street is worth visiting because you can eat venison here.
+
+![image](https://files.catbox.moe/moxn0j.jpg)
+
+It is right next to Bamboo Fungus Goose Hot Pot Zhai. Mosque Street is a street full of good food.
+
+![image](https://files.catbox.moe/ks6hxa.jpg)
+
+This plate of bright red meat rolls is venison. When eating hot pot, it is best to boil a slice in plain water first without dipping sauce to taste the meat quality. Venison is a bit dry and chewier than lamb.
+
+![image](https://files.catbox.moe/hbaar9.jpg)
+
+The bowl used for the dipping sauce is quite unique. These are the only two distinctive halal restaurants I found in Shijiazhuang.
+
+Address: Intersection of Mosque Street and Xinhua Road, Shijiazhuang.
+
+Second stop: Qinhuangdao.
+
+**1. Halal Food Alley (Qingzhen Shipin Xiang).**
+
+![image](https://files.catbox.moe/jdfhrw.jpg)
+
+Although it is called a food alley, it is actually quite short with only a few small, hole-in-the-wall shops. I don't remember the names, but they are located right behind the sign.
+
+![image](https://files.catbox.moe/s83hqi.jpg)
+
+This is lamb head meat and tripe soup (tourou dusi tang). The head meat is from a sheep, and this way of eating is very similar to the food in the Central Plains.
+
+![image](https://files.catbox.moe/zb804d.jpg)
+
+You must add something filling when drinking the soup, so choose between a meat pie (xianbing) or a sesame flatbread (shaobing).
+
+![image](https://files.catbox.moe/71c60s.jpg)
+
+Address: Inside Halal Food Alley, Minzu South Road, Haigang District, Qinhuangdao.
+
+**2. Seafood Hui Muslim Restaurant (Haixian Huimin Fandian).**
+
+Coming to Qinhuangdao means seeing the sea and eating seafood. Halal seafood is easy to find here. This Hui Muslim restaurant is a relatively large halal place and the prices are not expensive.
+
+![image](https://files.catbox.moe/rf0a76.jpg)
+
+![image](https://files.catbox.moe/z4r3ic.jpg)
+
+![image](https://files.catbox.moe/t75hhc.jpg)
+
+![image](https://files.catbox.moe/o9145c.jpg)
+
+![image](https://files.catbox.moe/txskc3.jpg)
+
+Address: 40 meters east of the intersection of Xijing Road and Zhonghaitan Road.
+
+**3. Xilaishun.**
+
+This Xilaishun is not a branch of the famous old Beijing brand, but the food is still good. This was the first place I ever ate halal double-stir-fried meat (guobaorou) and spicy crab (xiangla xie).
+
+![image](https://files.catbox.moe/4sub3m.jpg)
+
+![image](https://files.catbox.moe/g63hly.jpg)
+
+![image](https://files.catbox.moe/fk2op3.jpg)
+
+![image](https://files.catbox.moe/o3k67o.jpg)
+
+![image](https://files.catbox.moe/vqq9x6.jpg)
+
+![image](https://files.catbox.moe/aqz1y9.jpg)
+
+Also, these steamed dumplings (zhengjiao) have a three-delicacy filling. Seafood makes you hungry quickly, so you need something more substantial.
+
+Address: Xihaitan Road, Beidaihe District, Qinhuangdao City (Note: Maps might show another Xilaishun in Nandaihe, but they are not the same place).
+
+**4. Halal Steamed Dumpling House (Qingzhen Shaomai Guan)**
+
+Qinhuangdao is a tourist city with lots of good food. You can find steamed dumplings (shaomai) everywhere, but they get better the further north you go. You can spot this restaurant's big sign right by the road.
+
+![image](https://files.catbox.moe/pbomy8.jpg)
+
+![image](https://files.catbox.moe/hlg4of.jpg)
+
+![image](https://files.catbox.moe/7cpfcp.jpg)
+
+Address: No. 66 Minzu Road, Haigang District, Qinhuangdao City.
+
+Stop 3: Chengde
+
+**1. Old Three Lamb Soup (Lao San Yangtang)**
+
+People in Chengde speak very much like people in Beijing, and their food tastes similar too. I recommend this place because it is truly famous and delicious locally. They serve lamb head with large sesame flatbread (shaobing). This flatbread is a size larger than the ones in Beijing, with a crispy crust and a soft, fluffy inside.
+
+![image](https://files.catbox.moe/w55oqu.jpg)
+
+![image](https://files.catbox.moe/o9zfj2.jpg)
+
+![image](https://files.catbox.moe/e7fjd8.jpg)
+
+Address: Commercial Building 8#, No. 1 Beixinglong Street Residential Area, Shanzhuang East Road, Shuangqiao District, Chengde City.
+
+Stop 4: Baoding
+
+**1. Zhili An Family Beef Zhaobing (Zhili Anjia Niurou Zhaobing)**
+
+Zhaobing is a famous Baoding snack, and the best ones in town are halal. The way you eat it is similar to soaked flatbread (paomo). When you order, the server will ask how many liang of meat and how many liang of flatbread you want, meaning how much meat or bread you want in the soup. Most people choose more meat because it tastes better.
+
+![image](https://files.catbox.moe/q4f4cs.jpg)
+
+![image](https://files.catbox.moe/uz9woz.jpg)
+
+Address: No. 199 Tian'e West Road, Baoding City (ground floor shops on the north side of the International Club).
+
+Stop 5: Cangzhou
+
+**1. Yangshangyang Whole Lamb Soup (Yangshangyang Quanyangtang)**
+
+Cangzhou has too much good food, so I only picked one place because of my limited time. Local friends highly recommended the lamb soup, which has a unique local flavor, especially the small shops in the alleys. I arrived too late to try the soup, but I did taste the lamb leg at Yangshangyang, which was truly unforgettable. The dishes here are prepared with great care, making it one of the best restaurants I visited in Hebei.
+
+![image](https://files.catbox.moe/oo99uq.jpg)
+
+![image](https://files.catbox.moe/dfa701.jpg)
+
+![image](https://files.catbox.moe/l0fhkj.jpg)
+
+![image](https://files.catbox.moe/4a674w.jpg)
+
+Address: South side of the road, 200 meters west of Kangtai Spa City, Guangrong Road, Cangzhou City.
+
+Stop 6: Xingtai
+
+**1. Yixinzhai Halal Specialty Shabu-Shabu (Yixinzhai Qingzhen Tese Shuanyangrou)**
+
+Although Xingtai has fewer famous foods, you can still find some good restaurants. A local friend told me that Wang Baoqiang is from Xingtai.
+
+![image](https://files.catbox.moe/5q9x3d.jpg)
+
+![image](https://files.catbox.moe/94wszu.jpg)
+
+Address: Next to Tenda Car Repair, Kaifang West Road. Lamb soup is on the north side of the middle section of Zhonghua West Street (near the north gate of the First High School).
+
+Stop 6: Tangshan
+
+**1. Muslim Restaurant (Musilin Fanzhuang)**
+
+I have been to Tangshan twice and ate at this restaurant both times, but I somehow never took any photos. The first time I had stir-fried dishes, and the second time I had hot pot mutton (shuanrou). The food was pretty good, and it is not that easy to find a halal restaurant in Tangshan.
+
+Address: 50 Wenhua Road (on the west side of Fenghuangshan Park)
+
+![image](https://files.catbox.moe/2lbng0.jpg)

content/Best_Halal_Food_in_Henan__Hui_Muslim_Beef_Soup__Noodles_and_Local_Snacks.md

@@ -0,0 +1,333 @@
+---
+title: "Best Halal Food in Henan: Hui Muslim Beef Soup, Noodles and Local Snacks"
+original_url: "https://salaamalykum.com/article/2681"
+canonical_url: "https://salaamalykum.com/article/2681"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:11Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "55e3f4999c74788ce29c8c94d46a2a653a4a76718503432334828aee1c0d2fff"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Henan: Hui Muslim Beef Soup, Noodles and Local Snacks
+
+**Reposted from the web**
+
+**Summary:** This Henan halal food map follows Hui Muslim restaurants and local dishes across Henan, including beef soup, noodles, snacks, and city food stops preserved from the original guide.
+
+A single long WeChat post is not enough to fully introduce the halal food of the Great Central Plains. Historically, the food culture of the Central Plains has influenced all of China. This region is one of the birthplaces of Chinese civilization. Most of the ancient figures we learned about in school were from Henan. You could say Henan is a concentrated version of China, and you can find halal versions of all kinds of food here.
+
+**First stop: Zhengzhou**
+
+**Fang Zhongshan Spicy Soup (hulatang)**
+
+The famous Fang Zhongshan Spicy Soup is a must-eat every time I come to Zhengzhou. Spicy soup is the breakfast of choice for people in Henan. Fang Zhongshan is arguably the most popular spicy soup shop in Zhengzhou. It is more expensive and spicier than the average spicy soup, but it is very popular. You even have to wait in line to drink it early in the morning.
+
+![image](https://files.catbox.moe/agigjn.jpg)
+
+![image](https://files.catbox.moe/h7vhk5.jpg)
+
+![image](https://files.catbox.moe/vbu9rb.jpg)
+
+![image](https://files.catbox.moe/w2pxv3.jpg)
+
+Address: Zijingshan Road, Zhengdong New District
+
+**2. Qingyan Xiaoyao Town Spicy Soup**
+
+Xiaoyao Town is the most famous place for selling spicy soup outside of its home. If you are not used to the strong flavor of Fang Zhongshan, you can try the Xiaoyao Town Spicy Soup. Pair it with pan-fried buns (jianbao) and fried dough fritters (youmotou). It is very fragrant and delicious.
+
+![image](https://files.catbox.moe/58f07u.jpg)
+
+![image](https://files.catbox.moe/jnylzg.jpg)
+
+![image](https://files.catbox.moe/anfnsk.jpg)
+
+Address: 10 meters east of the intersection of Tongle Road and Huanghe South Street, north side of the road (next to Chaifu Dumplings)
+
+**3. Heji Braised Noodles (huimian)**
+
+Braised noodles are to Henan what beef noodles are to Lanzhou. Heji Braised Noodles is considered a famous Chinese snack. Locals give it mixed reviews, but I have tried a few braised noodle shops, and I think this one tastes pretty good. It is quite crowded when you go at noon.
+
+![image](https://files.catbox.moe/alb8v9.jpg)
+
+![image](https://files.catbox.moe/msli09.jpg)
+
+Address: 200 meters south of the intersection of Dongfeng East Road and Zhongyi Road, Jinshui District, east side of the road
+
+**4. Zhenwei-Hongyuanzhai Restaurant**
+
+This is a large halal restaurant that serves various stir-fried dishes and roast duck. The food is quite refined, and they have several branches in Zhengzhou.
+
+![image](https://files.catbox.moe/gum3wa.jpg)
+
+![image](https://files.catbox.moe/tpdid3.jpg)
+
+![image](https://files.catbox.moe/dzzi2n.jpg)
+
+![image](https://files.catbox.moe/r8gxml.jpg)
+
+Address: Intersection of Shinan Road and Lianhua Street, High-tech Development Zone, Zhongyuan District (opposite the Boiler Factory)
+
+**5. Zhecheng Stacked Lamb (duozi yangrou)**
+
+Stacked lamb is made by boiling the lamb, pressing it into a solid block, and then slicing it to eat with steamed buns or flatbread. Eating stacked lamb and beef is very popular in Henan.
+
+![image](https://files.catbox.moe/4vzh5j.jpg)
+
+![image](https://files.catbox.moe/laq1fs.jpg)
+
+![image](https://files.catbox.moe/mt70e1.jpg)
+
+Address: 57-19 Chengdongnan Road
+
+**6. Tongshengxiang**
+
+You can eat Xi'an-style lamb pita bread soup (yangrou paomo) here. Perhaps due to the local environment, the taste changes when a Xi'an shop opens in Zhengzhou. Similarly, when Zhengzhou braised noodles are opened elsewhere, they do not taste as good as they do locally.
+
+![image](https://files.catbox.moe/l1a0wa.jpg)
+
+![image](https://files.catbox.moe/s8ipmp.jpg)
+
+Address: Southeast corner of the intersection of Hanghai Road and Zhongzhou Avenue, Guancheng Hui District (southeast corner of Zhongzhou Avenue intersection)
+
+**7. Yisai Mansion**
+
+You can eat halal steak in the Zhengdong New District. Yisai beef is very famous. The environment here is nice, the prices are not expensive, and there is a self-service fruit salad and snack platter.
+
+![image](https://files.catbox.moe/hvbojf.jpg)
+
+![image](https://files.catbox.moe/seqxn2.jpg)
+
+![image](https://files.catbox.moe/yukudh.jpg)
+
+![image](https://files.catbox.moe/e6a5zb.jpg)
+
+Address: 3rd Floor, Dennis, CBD, Zhengzhou East District
+
+**Second stop: Kaifeng**
+
+**Wuyi Night Market**
+
+Kaifeng is less than an hour's drive from Zhengzhou, and people say the two cities will soon merge. Kaifeng has many night markets with so many snacks that they rival the Hui Muslim Street in Xi'an. They feel even more traditional. You can eat beef tripe skewers (shuan niudu), almond tea (xingren cha), soup-filled buns (guantangbao), flatbread (luomo), and lamb offal soup (yangza tang) every day without getting tired of them.
+
+![image](https://files.catbox.moe/atgjm2.jpg)
+
+![image](https://files.catbox.moe/cqqbzr.jpg)
+
+![image](https://files.catbox.moe/5buc1g.jpg)
+
+![image](https://files.catbox.moe/rmp20b.jpg)
+
+![image](https://files.catbox.moe/wlk3nm.jpg)
+
+![image](https://files.catbox.moe/yi23xn.jpg)
+
+Address: Wuyi Road, Kaifeng City
+
+**2. Little Fatty Beef (Xiaofeiniu) Buffet Hot Pot**
+
+This buffet hot pot is quite affordable. It has a wide variety of seafood and meat, plus unlimited bottled drinks.
+
+![image](https://files.catbox.moe/rplucv.jpg)
+
+![image](https://files.catbox.moe/4qf83n.jpg)
+
+![image](https://files.catbox.moe/r9426p.jpg)
+
+![image](https://files.catbox.moe/1zd3c6.jpg)
+
+Address: No. 79 Xinsong Road, Shunhe Hui District (200 meters west of the south entrance of Laodong Road, on the south side of the street)
+
+**3. Wife's Braised Noodles and Braised Flatbread (Laopo Huimian Huimo)**
+
+They sell various Kaifeng snacks here, including sweet rice (tianfan) and stacked beef (duozi niurou).
+
+![image](https://files.catbox.moe/uje3e2.jpg)
+
+![image](https://files.catbox.moe/5t5fge.jpg)
+
+![image](https://files.catbox.moe/4c8jd9.jpg)
+
+![image](https://files.catbox.moe/jxt1hc.jpg)
+
+![image](https://files.catbox.moe/tclm61.jpg)
+
+Address: 200 meters south of the intersection of the middle section of Zhongshan Road and Baogonghu South Road
+
+**4. Around Kaifeng East Great Mosque (Dongdasi)**
+
+The East Great Mosque is the largest mosque in Kaifeng. The streets are full of halal snack shops. Famous Kaifeng halal snacks also include barrel chicken (tongziji) and peanut brittle (huashengsu).
+
+![image](https://files.catbox.moe/m55d6j.jpg)
+
+![image](https://files.catbox.moe/82rgv5.jpg)
+
+Address: Near Chunping North and South Streets
+
+**Third Stop: Xuchang City**
+
+**Dongyishun Restaurant**
+
+Dongyishun is a fairly large halal chain brand. The dipping sauce tastes slightly different from the ones in Beijing because they add dried shrimp skin. You can also try their snacks.
+
+![image](https://files.catbox.moe/f8bjts.jpg)
+
+![image](https://files.catbox.moe/ymfyih.jpg)
+
+![image](https://files.catbox.moe/6l95jg.jpg)
+
+![image](https://files.catbox.moe/aw78nz.jpg)
+
+![image](https://files.catbox.moe/kf5ofi.jpg)
+
+Address: Intersection of Xinxing Road and Xingye Road, Weidu District
+
+**Fourth Stop: Yuzhou City**
+
+**Qingdao Ma Family Halal Seafood Hot Pot**
+
+Yuzhou is a county-level city under Xuchang. There are many Hui Muslims here, and there is a wide variety of halal restaurants. This seafood hot pot place is quite unique.
+
+![image](https://files.catbox.moe/a2f08x.jpg)
+
+![image](https://files.catbox.moe/6xfzo1.jpg)
+
+![image](https://files.catbox.moe/yg5dj6.jpg)
+
+![image](https://files.catbox.moe/xbaufl.jpg)
+
+![image](https://files.catbox.moe/jwxdfb.jpg)
+
+Address: West of the south gate of Pingshan Yongheyuan, Jianshe East Road
+
+**2. Guangba Sichuan Spicy Chicken Pot**
+
+I haven't had chicken pot hot pot since leaving Yuzhou. You eat the chicken pieces first, then add broth to start cooking vegetables. Locals like to cook instant noodles in it and pair it with a local cola called Yinmei Koule. This drink is incredibly popular locally and even outsells Coca-Cola.
+
+![image](https://files.catbox.moe/kv4chj.jpg)
+
+![image](https://files.catbox.moe/j5csqs.jpg)
+
+![image](https://files.catbox.moe/6vyxvj.jpg)
+
+![image](https://files.catbox.moe/29dedf.jpg)
+
+Address: 70 meters west of the intersection of Huaxia Avenue and Fuxi Road, Yuzhou City, on the south side of the street
+
+**Stop 5: Pingdingshan City**
+
+**1. Halal Yanbin Restaurant**
+
+There are not many halal restaurants in Pingdingshan. This one is relatively large and serves Henan-style food, including sweet rice (tianfan) and lamb bones (yanggutou).
+
+![image](https://files.catbox.moe/q7ygqw.jpg)
+
+![image](https://files.catbox.moe/f4n9fh.jpg)
+
+![image](https://files.catbox.moe/irtrfp.jpg)
+
+![image](https://files.catbox.moe/qark1j.jpg)
+
+Address: 50 meters west of the Mediterranean, 28 Nanhuan Road, Pingdingshan City
+
+**Stop 6: Jiaozuo City**
+
+**Yili Three-Fresh Braised Noodles City**
+
+The food style in Jiaozuo is similar to Zhengzhou, with braised noodles (huimian) as the main dish. This restaurant is quite large, and their three-fresh braised noodles are very good.
+
+![image](https://files.catbox.moe/aczwdy.jpg)
+
+![image](https://files.catbox.moe/7cvh5t.jpg)
+
+Address: 100 meters south of the intersection of Jiefang Road and Dongyuan Road, on the east side of the road
+
+**2. Tripe Shred Soup**
+
+This shop has no name and is just called Tripe Shred Soup (dusi tang). I consider it a local halal snack. It is only served for breakfast and comes with oil pancakes (youbing), which are actually griddle-baked pancakes (laobing) in Jiaozuo.
+
+![image](https://files.catbox.moe/1085pl.jpg)
+
+![image](https://files.catbox.moe/uisf2x.jpg)
+
+Address: Southeast of Jiaozuo Railway Station, walk through a vegetable market, the shop is on the east side of the road
+
+**Stop 7: Jiyuan City**
+
+**Xiajie Hui Muslim Commercial Street**
+
+When you come to Jiyuan, just go to the Hui Muslim Commercial Street to eat. You can find all kinds of local snacks, such as clay pot mixed stew (shaguo zaban), steamed buns (baozi), lamb soup (yangtang), and sesame flatbread (shaobing). They are delicious, affordable, and come in large portions.
+
+![image](https://files.catbox.moe/q45g0r.jpg)
+
+![image](https://files.catbox.moe/d8oquc.jpg)
+
+![image](https://files.catbox.moe/f3eeun.jpg)
+
+![image](https://files.catbox.moe/nl5jd7.jpg)
+
+![image](https://files.catbox.moe/zyh2h3.jpg)
+
+![image](https://files.catbox.moe/p0imsa.jpg)
+
+Address: Xiajie, Jiyuan (intersection of Minzu Road and Beihai Avenue)
+
+**Stop 8: Sangpo Village**
+
+As one of the wealthiest Hui Muslim villages in Henan, Sangpo surprisingly lacks decent halal restaurants. Perhaps the local Hui Muslims are all busy running their sheepskin shearing businesses.
+
+There is a market at the entrance of the village where you can stroll at night to eat roasted lamb leg. Since the people in Sangpo process snow boots for Australian UGG, the lamb leg you eat might even be imported from Australia.
+
+![image](https://files.catbox.moe/511p7k.jpg)
+
+![image](https://files.catbox.moe/wybh6o.jpg)
+
+![image](https://files.catbox.moe/1jshbw.jpg)
+
+![image](https://files.catbox.moe/rdcdxf.jpg)
+
+Address: North entrance of Sangpo Village, Mengzhou City
+
+**Stop 9: Luoyang City**
+
+**Stir-fried Lamb in 6 Minutes**
+
+Luoyang has a lot of good food, mostly concentrated in the Hui Muslim district. The stir-fried lamb in six minutes is eaten like roast duck, wrapped in thin pancakes (baobing). It is very satisfying, and after you finish, you can add soup to the pot to cook more meat.
+
+![image](https://files.catbox.moe/5kaqyy.jpg)
+
+![image](https://files.catbox.moe/10aaua.jpg)
+
+![image](https://files.catbox.moe/z1blhk.jpg)
+
+![image](https://files.catbox.moe/8mwb6j.jpg)
+
+Address: No. 257 Qiming East Road, Chanhe Hui Muslim District, Luoyang
+
+**2. Yuxiuzhai**
+
+This is a fairly large halal restaurant. I only ate breakfast here. People in Luoyang drink beef soup in the morning and add meatballs. These meatballs are unique to Henan and are a dry food that Hui Muslims often carry when they travel.
+
+![image](https://files.catbox.moe/9wz3ti.jpg)
+
+![image](https://files.catbox.moe/aq5w1f.jpg)
+
+![image](https://files.catbox.moe/67z61z.jpg)
+
+Address: 243 Qiming East Road, Chanhe Hui District, Luoyang.
+
+I only made short stops in Nanyang and Xinyang and did not find any halal restaurants worth recommending, though I did pass by a halal hot pot restaurant in Nanyang.
+
+**Wang Family Hot Pot (Wangjia Shuairou) on He Street in Nanyang.**
+
+![image](https://files.catbox.moe/fcfsv7.jpg)
+
+Address: 30 meters south of the intersection of Zhongjing South Road and Xinhua East Road, on the west side of the road.
+
+Xinyang is known for hot dry noodles (reganmian). Many people think these are a Wuhan snack, but people in Xinyang love them too, and Xinyang's version was even featured on the show A Bite of China. However, they are not halal. Following a local recommendation, I tried the Xinyang specialty pot-lid bread (diguomo), which was soft and delicious. Inshallah, I will explore this place more thoroughly next time.
+
+![image](https://files.catbox.moe/ym5tt7.jpg)

content/Best_Halal_Food_in_Hubei__Wuhan_Hui_Muslim_Restaurants__Beef_Noodles_and_Local_S.md

@@ -0,0 +1,215 @@
+---
+title: "Best Halal Food in Hubei: Wuhan Hui Muslim Restaurants, Beef Noodles and Local Snacks"
+original_url: "https://salaamalykum.com/article/2689"
+canonical_url: "https://salaamalykum.com/article/2689"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:59Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "f3f9f851266a6ade4c14f55e5f8490ba5fd826008556d12e9ceb3565e7e0fcfc"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Hubei: Wuhan Hui Muslim Restaurants, Beef Noodles and Local Snacks
+
+**Reposted from the web**
+
+**Summary:** This Hubei halal food map follows Hui Muslim restaurants, Wuhan food stops, beef noodles, local snacks, and practical details for Muslim readers exploring halal food in central China.
+
+**1. Qiyimen Hui Muslim Barbecue**
+
+![image](https://files.catbox.moe/7t9gwp.jpg)
+
+This small shop is run by local Hui Muslims in Wuhan and is the only halal restaurant on Qiyi Street. The storefront is easy to miss. The Hui Muslims on Qiyi Street have lived here for generations. During the Qianlong reign of the Qing Dynasty, a famous incident of literary persecution against Hui Muslims known as the Haifurun Literary Inquisition took place here.
+
+![image](https://files.catbox.moe/i30hx6.jpg)
+
+It sits right next to a beef and mutton market, so the food is guaranteed to be fresh.
+
+![image](https://files.catbox.moe/py55rj.jpg)
+
+There are only four tables and the space is tiny, but the food they make is impressive.
+
+![image](https://files.catbox.moe/p19swz.jpg)
+
+These small skewers cost 2 yuan each. The meat is tender and fresh without any gamey smell.
+
+![image](https://files.catbox.moe/yp7gzt.jpg)
+
+The grilled chicken cartilage is also very crispy and fragrant.
+
+![image](https://files.catbox.moe/7no1eu.jpg)
+
+Because I was in a hurry, the owner recommended a plate of dumplings. The dumplings are small and delicate. I ate twenty of them by myself. They are filled with mutton and served with chili and vinegar. Delicious!
+
+![image](https://files.catbox.moe/2a0779.jpg)
+
+Next door are all halal beef and mutton stalls.
+
+![image](https://files.catbox.moe/1s72cb.jpg)
+
+There are also some stalls selling braised dishes (luwei).
+
+**2. Mecca Restaurant (Maijia Fanzhuang)**
+
+![image](https://files.catbox.moe/7rkzzx.jpg)
+
+If you search for Mecca Restaurant on Baidu Maps, two addresses will appear. This one is the Bayi Road branch. The other is on the second floor of the halal canteen at South-Central Minzu University. The second floor of the canteen sells spicy hot pot (malatang), so I recommend the Bayi Road branch if you want local specialty stir-fried dishes.
+
+![image](https://files.catbox.moe/z0o8t4.jpg)
+
+Looking at the menu, all the dishes are fresh and focus on specialties from Fang County. The owner is a Hui Muslim from Fang County, Hubei. Fang County is a county in Shiyan, Hubei, where there is a relatively large Hui Muslim population.
+
+![image](https://files.catbox.moe/6553tt.jpg)
+
+My stomach and time are limited. If I were staying for a week, I would really want to try every dish on the menu.
+
+![image](https://files.catbox.moe/8kxeke.jpg)
+
+The environment is quite refined.
+
+![image](https://files.catbox.moe/gk5y1u.jpg)
+
+Private rooms need to be booked in advance because so many people come here to eat that you have to wait in line.
+
+![image](https://files.catbox.moe/h7awba.jpg)
+
+I waited for half an hour before I could eat.
+
+![image](https://files.catbox.moe/u5qdpl.jpg)
+
+Since I am in Wuhan, I definitely have to eat a Wuchang fish.
+
+![image](https://files.catbox.moe/v4pxyx.jpg)
+
+Dendrobium duck soup (shihu laoya tang). If you cannot get duck necks, having a whole duck is also excellent. When I was eating this dish, someone came over and asked to take a photo of it, saying they thought the container was very beautiful.
+
+![image](https://files.catbox.moe/lp2etf.jpg)
+
+This is brown sugar griddle bread (hongtang guokui). It is small like a pastry, fluffy and soft. If you cannot finish it, you can take it with you. Overall, the food at this restaurant is excellent, which is no wonder why there are so many diners.
+
+**3. Second Floor of the Halal Canteen at South-Central Minzu University**
+
+![image](https://files.catbox.moe/h1e7yq.jpg)
+
+There are many international students in this university who are Muslims.
+
+![image](https://files.catbox.moe/a68gb7.jpg)
+
+The second floor is where you can get small stir-fried dishes. Students who missed lunch can come here, but they do not accept cash. I had to borrow a meal card from a stranger.
+
+![image](https://files.catbox.moe/w83ddn.jpg)
+
+The place is very large and seems to have been established recently.
+
+![image](https://files.catbox.moe/x0jfmu.jpg)
+
+There are all kinds of halal food here, and the prices are cheap.
+
+![image](https://files.catbox.moe/pgzccx.jpg)
+
+I ordered a pot of three-sauce braised chicken (san zhi men guo) for only ten yuan.
+
+**4. Pang's Hot Dry Noodles (Pang Ji Huo Huo Re Gan Mian)**
+
+![image](https://files.catbox.moe/mff0qy.jpg)
+
+For a foodie from our community, you cannot miss this place. As far as I know, this is the only halal hot dry noodles (re gan mian) in Wuhan, and it is a long-standing shop. You have to line up in the morning. This Erqi Road shop is one of the branches, and there is another branch near the No. 16 Middle School in Kunhouli.
+
+That shop is older, but both shops taste the same.
+
+![image](https://files.catbox.moe/wt0qh8.jpg)
+
+This portion is only 4 yuan, though it used to cost only 2 yuan.
+
+![image](https://files.catbox.moe/alm5qi.jpg)
+
+This is sticky rice chicken (nuomi ji). Even though it is called chicken, it is actually filled with sticky rice and some vegetables, and sometimes a little bit of minced meat.
+
+![image](https://files.catbox.moe/vp2ag5.jpg)
+
+I had braised egg (lu dan) and braised dried tofu (lu ganzi). I did not know how to mix them the first time, so the owner helped me. She said if I did not mix it well, I would ruin their reputation. The Hui Muslims in Wuhan are very warm-hearted.
+
+**5. Wanqingzhai**
+
+![image](https://files.catbox.moe/vnrd5l.jpg)
+
+I accidentally found this halal barbecue place on Erqi Road, but it was not open.
+
+**6. Xinjiang Silk Road Barbecue Food City**
+
+![image](https://files.catbox.moe/xr01ea.jpg)
+
+I saw this Xinjiang barbecue shop near Liuduqiao subway station and will try it if I have the chance.
+
+**7. Xiangyang Beef Noodles**
+
+![image](https://files.catbox.moe/pmxoqz.jpg)
+
+There is not much food to eat in Xiangyang, but luckily the famous Xiangyang beef noodles have a halal version right at the entrance of the Xiangyang mosque.
+
+![image](https://files.catbox.moe/z8ki6u.jpg)
+
+This type of noodle is called flat noodles (ban mian). Before cooking, the owner will ask you what kind of noodles you want.
+
+**8. Shiyan Changlaishun Restaurant**
+
+![image](https://files.catbox.moe/d1i3z3.jpg)
+
+There are very few halal restaurants in downtown Shiyan, mostly just pulled noodle (lamian) shops. This restaurant specializes in hot pot and has a good local reputation.
+
+![image](https://files.catbox.moe/irg864.jpg)
+
+The owner is from Jilin and has opened two Changlaishun shops in Shiyan.
+
+![image](https://files.catbox.moe/qr2cmh.jpg)
+
+The shop is not very big, but it is one of the larger halal restaurants in Shiyan.
+
+![image](https://files.catbox.moe/7czx2k.jpg)
+
+This was my first time eating this kind of baked flatbread (kaobing). It was crispy on the outside and tender on the inside, and very worth trying.
+
+![image](https://files.catbox.moe/xq6879.jpg)
+
+The waiter highly recommended these lamb dumplings (yangrou jiaozi). They were delicious, and I finished the whole plate in less than three minutes.
+
+![image](https://files.catbox.moe/koxdk2.jpg)
+
+This is char siu fish (chashao yu), made with crucian carp from the Han River.
+
+Address: First floor of Guanyue Plaza, Dongyue Road (Main Store) / No. 49 Checheng Road (Branch)
+
+**9. Mulange**
+
+![image](https://files.catbox.moe/atgqu7.jpg)
+
+This is the biggest halal restaurant in Shiyan, and an imam actually recommended it to me.
+
+![image](https://files.catbox.moe/y20f9e.jpg)
+
+It looks very pretty from the outside.
+
+![image](https://files.catbox.moe/6uvtzv.jpg)
+
+I arrived in the morning before they were open for business.
+
+![image](https://files.catbox.moe/i771f6.jpg)
+
+The shop is clean and tidy.
+
+![image](https://files.catbox.moe/lgjugu.jpg)
+
+I took a look at the menu and there are many options. A bowl of lamb braised noodles (huimian) gave away that the owner is from Henan, and when I asked, they were indeed from Pingdingshan.
+
+![image](https://files.catbox.moe/y4mzjv.jpg)
+
+Shiyan is home to Wudang Mountain, so prices in this tourist city are a bit high.
+
+![image](https://files.catbox.moe/tpb3rc.jpg)
+
+Since I arrived early, the kitchen staff hadn't started work yet, but I had to get on the road. I am grateful the owner asked the kitchen to make me a bowl of braised noodles (huimian) anyway. The taste was very authentic, and I even drank all the soup.
+
+Address: Back gate of Shiyan No. 1 Middle School, Dongshan Road, Shanghai City.

content/Best_Halal_Food_in_Jiangsu__Zhejiang_and_Shanghai__Hui_Muslim_Snacks_and_Local_R.md

@@ -0,0 +1,415 @@
+---
+title: "Best Halal Food in Jiangsu, Zhejiang and Shanghai: Hui Muslim Snacks and Local Restaurants"
+original_url: "https://salaamalykum.com/article/2690"
+canonical_url: "https://salaamalykum.com/article/2690"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:53Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "1a24622e8a090f8196116924021ca341fd3d051e84223849386dbbf3e923076e"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Jiangsu, Zhejiang and Shanghai: Hui Muslim Snacks and Local Restaurants
+
+**Reposted from the web**
+
+**Summary:** This Jiangsu, Zhejiang, and Shanghai halal food map brings together Hui Muslim snacks, local restaurants, noodles, dumplings, and city food stops across the region.
+
+**Xuzhou**
+
+**1. Donglaishun**
+
+![image](https://files.catbox.moe/objdqk.jpg)
+
+I know many brothers and sisters (dost) do not choose Donglaishun when eating out, but do not be too picky when you reach the south. In Xuzhou, just be content to find a halal restaurant that is not a hand-pulled noodle shop.
+
+Since Donglaishun became a national chain, it serves not only hot pot meat but also stir-fried dishes.
+
+![image](https://files.catbox.moe/bl1m3m.jpg)
+
+Address: Diagonally opposite Yintai Apartment, Yunlong District, Xuzhou City
+
+**2. Xinjiang Flavor Restaurant**
+
+![image](https://files.catbox.moe/d8kkf1.jpg)
+
+Xinjiang Flavor Restaurant is near the Ginza Mall in Xuzhou. People in Xuzhou eat a lot of lamb, and you can see lamb restaurants everywhere on the street.
+
+![image](https://files.catbox.moe/1zykfv.jpg)
+
+The environment is decorated quite elegantly with a strong Western Regions style.
+
+![image](https://files.catbox.moe/ujxwfy.jpg)
+
+Stir the Xinjiang yogurt before drinking because the sugar is at the bottom, otherwise the sourness will make you cry.
+
+![image](https://files.catbox.moe/l0kjiy.jpg)
+
+Kazakh-style fries are quite thick and have a very special taste.
+
+Address: Near Ginza Department Store
+
+**3. Xuzhou Beef and Mutton Shop**
+
+![image](https://files.catbox.moe/xh61t6.jpg)
+
+Halal restaurants in Xuzhou basically source their meat from the Xuzhou mosque, so the meat prices here are on the higher side, but you can be sure it is halal.
+
+Address: No. 35, Huanghe West Road, Yunlong District, Xuzhou City
+
+**Suzhou**
+
+**4. Huixianglou**
+
+![image](https://files.catbox.moe/34xt6w.jpg)
+
+Suzhou is a very beautiful city, but there are really not many halal restaurants here. I have not found any halal restaurants with local flavors yet. At this Huixianglou, you can eat hot pot, and they also make some simple home-style stir-fried dishes and barbecue.
+
+Address: No. 21, Lane 2, Beiju, South Gate of Renmin Shopping Mall (near Pangjie Sauerkraut Fish)
+
+**Nanjing**
+
+**5. Maxiangxing**
+
+![image](https://files.catbox.moe/k5rg2n.jpg)
+
+It is much more comfortable once you reach Nanjing. As the ancient capital of six dynasties, Nanjing has nearly 100,000 local Hui Muslims, so it is easy to find halal restaurants.
+
+This Maxiangxing is a century-old shop in Nanjing. It has not only stir-fried dishes but also halal snacks. My favorite is the potstickers (guotie) at Maxiangxing; you cannot find that taste anywhere else once you leave Nanjing. I suggest friends visiting Nanjing come to Maxiangxing for breakfast. There are many varieties, and the taste is excellent.
+
+Address: No. 32, Yunnan North Road, Gulou District (near Hubei Road)
+
+**6. Qifangge**
+
+![image](https://files.catbox.moe/2uf6ng.jpg)
+
+Qifangge Halal Restaurant, located inside the Confucius Temple, is another century-old shop in Nanjing. I highly recommend trying the 25 Qinhuai River snacks here. These 25 items are actually served as one dish, combining various Nanjing snacks on a single table so you can taste a little bit of everything.
+
+Address: 12 Gongyuan West Street (near Confucius Temple)
+
+**Shanghai**
+
+**7. Dadi Black Beef Hot Pot**
+
+![image](https://files.catbox.moe/kjf0zh.jpg)
+
+The busier the city, the easier it is to find halal restaurants. However, most halal restaurants in Shanghai focus on Northwest and Western flavors, which can get tiring after a while. This black beef hot pot is a great way to change things up.
+
+![image](https://files.catbox.moe/lsfoql.jpg)
+
+A plate of lamb and a plate of beef.
+
+![image](https://files.catbox.moe/z138z5.jpg)
+
+The black beef is not actually black.
+
+![image](https://files.catbox.moe/0a2vjt.jpg)
+
+They also serve seafood sashimi and other dishes; I ordered a pair of large shrimp.
+
+Address: Shop B419, Starry Sky Plaza, 1665 Hongqiao Road (Hongqiao Road)
+
+**8. Huxi Mosque Jumu'ah Market**
+
+![image](https://files.catbox.moe/o4lp5x.jpg)
+
+On Changde Road near the Huxi Mosque, there is a market every Jumu'ah (Friday prayer day). It is mostly run by Uyghur merchants. In Xinjiang, these markets are called bazaars.
+
+![image](https://files.catbox.moe/s17445.jpg)
+
+Freshly baked meat buns (kaobaozi).
+
+![image](https://files.catbox.moe/vnvp6d.jpg)
+
+Thin-skinned buns (baopibaozi) filled with lamb.
+
+![image](https://files.catbox.moe/7zw4a6.jpg)
+
+They also sell roasted whole lamb, so remember to come on a Friday.
+
+Address: Changde Road, Putuo District, Shanghai.
+
+**9. Uyghur Restaurant (Main Branch)**
+
+![image](https://files.catbox.moe/m8zo27.jpg)
+
+A major feature of restaurants serving Uyghur and other Western Region ethnic cuisines is the dance performance in the evening.
+
+![image](https://files.catbox.moe/h2ixmk.jpg)
+
+The roasted lamb leg is delicious, and this place is great for group meals.
+
+Address: 280 Yishan Road, Xuhui District (between Nandan Road and Puhuitang Road)
+
+**Hangzhou**
+
+**10. Northwest Family (Xibei Renjia)**
+
+![image](https://files.catbox.moe/zh2srn.jpg)
+
+Located near West Lake, Northwest Family is not run by local Hangzhou people, but it has been in Hangzhou for 20 years. The menu has adapted to local tastes. This is white-cut chicken (baizhanji).
+
+![image](https://files.catbox.moe/i7eoqg.jpg)
+
+If you want to eat Hangzhou-style halal food, this is the only restaurant that has it. This is the Huaiyang four-vegetable dish (Huaiyang sishu).
+
+![image](https://files.catbox.moe/3bqe1d.jpg)
+
+Fruit shrimp (shuiguo xiaren).
+
+![image](https://files.catbox.moe/hnbhrm.jpg)
+
+They serve West Lake vinegar fish (xihu chuyu) here. I am not sure if it is authentic, but it tastes good.
+
+![image](https://files.catbox.moe/aqfgs4.jpg)
+
+Enjoying West Lake beef soup (xihu niurou geng) by the side of West Lake.
+
+Address: 1st Floor, Zhejiang Great Wall Asset Building, No. 23 Youdian Road.
+
+**Jiaxing**
+
+**11. Jiaxing Mosque**
+
+![image](https://files.catbox.moe/t005oy.jpg)
+
+Jiaxing Mosque was built during the Ming Dynasty. You can buy halal beef and lamb here.
+
+![image](https://files.catbox.moe/uyo52f.jpg)
+
+There is a breakfast shop at the entrance of the mosque selling fried dough sticks (youtiao), steamed buns (baozi), and more. About 500 meters to the right of the mosque's main entrance, there is a halal restaurant called Yipin Meishi.
+
+I saw it while passing by in a car. I was in a rush and did not get to try it, but if you have the chance, you should go check it out.
+
+Address: No. 469 Huancheng East Road, Nanhu District, Jiaxing City.
+
+**Shaoxing**
+
+**12. Medina Western Restaurant**
+
+![image](https://files.catbox.moe/ju1qq8.jpg)
+
+I found this place after I had already eaten. There is also an Indian restaurant right next to it.
+
+Address: Diyang Road, Changlong Building, Keqiao District, Shaoxing City (next to Hanting Hotel).
+
+**13. JAI HIND Indian Cuisine**
+
+![image](https://files.catbox.moe/x3ofgk.jpg)
+
+It is right next to Medina Restaurant. There are a few other halal restaurants in this area, so I suggest friends visiting Shaoxing stay nearby for easy dining.
+
+Address: Diyang Road, Changlong Building, Keqiao District, Shaoxing City (next to Hanting Hotel).
+
+**14. Pamir Restaurant**
+
+![image](https://files.catbox.moe/9nfy8s.jpg)
+
+This is a large Xinjiang restaurant. It has a good local reputation and is very popular.
+
+![image](https://files.catbox.moe/970hp7.jpg)
+
+**Freshly grilled meat (kaorou).**
+
+![image](https://files.catbox.moe/ohmk3m.jpg)
+
+Thin-skinned lamb buns (baopi yangrou baozi). They are wrapped and steamed to order, so you have to wait half an hour.
+
+![image](https://files.catbox.moe/9pdd62.jpg)
+
+I like to have pomegranate juice with my grilled meat. Guided by the owner, I also found the nearby Pakistan Kuba Mosque. Although it is a temporary place for namaz, it has all the necessary facilities.
+
+Address: Wanshang Road, Shaoxing County, Shaoxing City (near Jinlin Tiandi).
+
+**Ningbo**
+
+**15. Dongyishun**
+
+![image](https://files.catbox.moe/3vn6b9.jpg)
+
+There are many chain locations in Ningbo, mainly selling halal snacks and fast food.
+
+![image](https://files.catbox.moe/n18dcb.jpg)
+
+The shop prohibits smoking and alcohol. The owner is very devout and has written many books.
+
+![image](https://files.catbox.moe/18jog1.jpg)
+
+Delicious lamb soup (yangtang).
+
+![image](https://files.catbox.moe/a4vq1o.jpg)
+
+Lamb potstickers (guotie). The food in the shop is very tasty and seasoned just right.
+
+Address: No. 5 Dingxin Street, Ningbo (chain store).
+
+**16. Manboer Revolving Hot Pot**
+
+![image](https://files.catbox.moe/07adzg.jpg)
+
+It is a blessing to be able to eat small hot pot in Ningbo.
+
+![image](https://files.catbox.moe/aa61w5.jpg)
+
+There is a variety of seafood, meat, fruit, and vegetables to choose from here.
+
+![image](https://files.catbox.moe/uso78e.jpg)
+
+After eating, take your skewers to the front desk to pay.
+
+![image](https://files.catbox.moe/obgocw.jpg)
+
+Each person gets their own pot, with options like clear broth and spicy flavors.
+
+![image](https://files.catbox.moe/zywk10.jpg)
+
+You can also order freshly sliced lamb skewers (chuanr) separately.
+
+Address: First floor, Building 36, Dongdu Road, next to Intime Department Store.
+
+**Taizhou**
+
+**17. Henan Halal Restaurant**
+
+![image](https://files.catbox.moe/oma7t9.jpg)
+
+Taizhou does not have a permanent mosque, only temporary places for prayer. Because of this, there are no particularly large halal restaurants.
+
+![image](https://files.catbox.moe/lak2l9.jpg)
+
+**Scrambled eggs (tan jidan).**
+
+![image](https://files.catbox.moe/j6k31u.jpg)
+
+This flatbread (bing) is delicious and great for dipping in vegetable soup.
+
+![image](https://files.catbox.moe/n9kxbb.jpg)
+
+Spicy chicken pieces (mala jikuai). In the mild-flavored south, this counts as a heavy-flavored dish.
+
+Address: Huangjiao Road frontage road, Jiaojiang District, Taizhou.
+
+**18. Lanzhou Hand-Pulled Noodles (lamian)**
+
+![image](https://files.catbox.moe/mtgu84.jpg)
+
+This noodle shop is worth mentioning because I was worried about finding food at night, and I discovered this place by the side of the road. It does not show up on maps.
+
+![image](https://files.catbox.moe/n82klq.jpg)
+
+Many noodle shops in the south have started serving boiled dumplings (shuijiao) with lamb or beef fillings.
+
+Address: Luohui Huang Village, Qingfeng Avenue, Huangyan District.
+
+**Wenzhou.**
+
+**19. Lanzhou Hand-Pulled Noodles (Lanzhou lamian).**
+
+![image](https://files.catbox.moe/40yfar.jpg)
+
+I am recording this noodle shop because the staff were so kind. I was just passing by to ask for the location of a mosque in Wenzhou, and they specifically asked for the address for me in their Salar noodle shop group chat.
+
+![image](https://files.catbox.moe/yqnwdh.jpg)
+
+Many Salar people run noodle shops in Wenzhou. The mosque address shown on Baidu Maps is no longer valid. The new location is on Heqing Road, and you really cannot find it without asking someone. Near Heqing Road, you can buy halal beef, lamb, and some packaged foods.
+
+Address: Wuma Pedestrian Street, near Xiaonanmen Station.
+
+**20. Xinjiang Abudu Barbecue.**
+
+![image](https://files.catbox.moe/yyhdpj.jpg)
+
+The owner of the beef and lamb shop on Heqing Road told me there are no large halal restaurants in Wenzhou, but this Xinjiang barbecue shop counts as a big one. Several noodle shops are also clustered in the surrounding area.
+
+![image](https://files.catbox.moe/0w87ss.jpg)
+
+The cost of living in Wenzhou is high, and the local people are wealthy. People say the standard gift money for a friend's wedding is 2,000 yuan.
+
+![image](https://files.catbox.moe/ltm3lq.jpg)
+
+**Xinjiang mixed noodles (banmian).**
+
+![image](https://files.catbox.moe/f0vwgw.jpg)
+
+Grilled chicken wings and grilled lamb chops.
+
+Address: Next to the gas station at Wenzhou New South Station.
+
+**Yiwu.**
+
+**21. Fatiha Restaurant.**
+
+![image](https://files.catbox.moe/0i0mti.jpg)
+
+The place with the highest concentration of halal restaurants in Zhejiang Province is Yiwu, a city under the jurisdiction of Jinhua. It takes 15 minutes to get to Yiwu by train from the Jinhua high-speed railway station.
+
+![image](https://files.catbox.moe/bwc8k1.jpg)
+
+Cream pudding; the desserts at this Turkish restaurant are of a very high standard.
+
+![image](https://files.catbox.moe/sixjdz.jpg)
+
+Lentil soup.
+
+![image](https://files.catbox.moe/tt0851.jpg)
+
+Salmon and blueberry salad.
+
+![image](https://files.catbox.moe/j3hjne.jpg)
+
+Turkish pizza; it not only looks good but is also very satisfying to eat.
+
+Address: No. 506, Chouzhou North Road.
+
+**22. Exotic Cuisine Street.**
+
+![image](https://files.catbox.moe/oc0wwk.jpg)
+
+Chouzhou North Road is Yiwu's street for exotic food, with many halal restaurants. It gets busy after 9:00 PM every night and has leisure spots like bars and cafes. As the wealthiest county-level city in the country, Yiwu has high-end restaurants.
+
+![image](https://files.catbox.moe/0cv186.jpg)
+
+Taj Mahal Restaurant.
+
+![image](https://files.catbox.moe/csn3jm.jpg)
+
+Kashgar Xinjiang Restaurant.
+
+![image](https://files.catbox.moe/3vp76e.jpg)
+
+Bosi Western Restaurant, though my appetite was too small to try it alone.
+
+Address: Chouzhou North Road, Yiwu.
+
+**3. Jiangdong Middle Road Food Street.**
+
+![image](https://files.catbox.moe/ios9g3.jpg)
+
+This area is also packed with halal food. Unlike the exotic international street, this place focuses on Chinese food, and the restaurants here almost never serve alcohol.
+
+![image](https://files.catbox.moe/1apbby.jpg)
+
+Lehaha Halal Restaurant, which seems to be a hot pot place.
+
+![image](https://files.catbox.moe/y7qg60.jpg)
+
+Xinjiang specialty spicy numbing chicken (jiaomaji).
+
+![image](https://files.catbox.moe/slq8sw.jpg)
+
+There used to be a Dali Prefecture Halal Restaurant here, but it has moved, and the map address has not been updated yet.
+
+![image](https://files.catbox.moe/qqa1nb.jpg)
+
+It is rare to find halal braised chicken with rice (huangmenji mifan).
+
+![image](https://files.catbox.moe/zdhw0d.jpg)
+
+I shared a table here with two strong guys from Palestine.
+
+That covers the halal restaurants in the Jiangsu, Zhejiang, and Shanghai areas. All photos are original, so feel free to repost them without asking for my permission.
+
+Address: Jiangdong Middle Road, Yiwu City.

content/Best_Halal_Food_in_Lanzhou__Beef_Noodles__Hui_Muslim_Snacks_and_Local_Restaurant.md

@@ -0,0 +1,367 @@
+---
+title: "Best Halal Food in Lanzhou: Beef Noodles, Hui Muslim Snacks and Local Restaurants"
+original_url: "https://salaamalykum.com/article/2684"
+canonical_url: "https://salaamalykum.com/article/2684"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:52Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "15707b5931be15d1a23cc008181cc78e263cdead4e7627faf2fb8877c2bc4eb5"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Lanzhou: Beef Noodles, Hui Muslim Snacks and Local Restaurants
+
+**Reposted from the web**
+
+**Summary:** This Lanzhou halal food map highlights beef noodles, Hui Muslim snacks, restaurants, and local food routes in Lanzhou, keeping dish names and practical details from the original guide.
+
+**1. Mazilu Beef Noodles**
+
+![image](https://files.catbox.moe/dzyhrh.jpg)
+
+Lanzhou beef noodles taste and feel very different from ramen shops across the country. This might be due to the local environment. Even with the same ingredients and the same people, noodles made in Lanzhou taste different than those made elsewhere. It is not easy to pick the most popular beef noodle shop in Lanzhou, as everyone has their own favorite brand. However, in terms of tradition, the century-old Mazilu Beef Noodles is very representative. Their noodles are special because of the chili oil, which is seasoned and processed to be fragrant rather than spicy.
+
+![image](https://files.catbox.moe/jmdm5a.jpg)
+
+Lanzhou beef noodles focus on five elements: clear soup, white radish, red chili, green scallions, and yellow noodles. Locals have a way of eating called "meat and egg double fly" (roudan shuangfei), where you order an extra portion of beef and an egg to soak in the bowl, making it even more delicious.
+
+![image](https://files.catbox.moe/ndmx6q.jpg)
+
+This is the "meat and egg double fly" at Youde Beef Noodles. It is best to eat beef noodles between 7 and 8 in the morning because that is when the first batch of soup is ready. After 9 o'clock, you might miss out on that first-batch flavor.
+
+![image](https://files.catbox.moe/760ehh.jpg)
+
+This is Mogouyan Beef Noodles, a long-established shop. Their beef is excellent.
+
+Mazilu Beef Noodles address: No. 86 Dazhong Lane, Chengguan District, Lanzhou City, Gansu Province (chain store).
+
+Mogouyan Beef Noodles address: No. 46 Mogouyan, Xijin East Road (near Nanbinhe).
+
+Youde Beef Noodles address: No. 27 Nanbinhe East Road, Chengguan District, Lanzhou City, Gansu Province.
+
+**(Chain store)**
+
+**2. Mingdegong**
+
+![image](https://files.catbox.moe/t9jkp8.jpg)
+
+If you think all beef noodle shops in Lanzhou are small roadside stalls, you are wrong. Mingdegong offers a luxury beef noodle set for 888 yuan.
+
+![image](https://files.catbox.moe/vfslr1.jpg)
+
+Mingdegong has two floors. The first floor is a traditional public restaurant, and the second floor offers more refined set meals.
+
+![image](https://files.catbox.moe/5mo80k.jpg)
+
+Here, a large bowl of noodles can be served in two smaller bowls. You can choose the noodle shape, such as hair-thin (maoxi), thin (xi), second-thin (erxi), or leek-leaf (jiuye). The waiter waits for you to finish the first bowl before telling the kitchen to prepare the second, ensuring the quality of the meal.
+
+Address: No. 328 Jiuquan Road, Chengguan District, Lanzhou.
+
+**3. Huayu Kaiguo Lamb**
+
+![image](https://files.catbox.moe/ftbtry.jpg)
+
+The first meal I had when I came to Lanzhou was Huayu Kaiguo Lamb.
+
+![image](https://files.catbox.moe/g7xk3b.jpg)
+
+The soup left a deep impression on me. I usually don't drink hot pot soup, but this shop's soup is truly delicious. You can chew the lamb brisket with the bone.
+
+![image](https://files.catbox.moe/k7l8j1.jpg)
+
+You can try the moss-filled steamed buns (dida xian baozi), made from a locally grown moss.
+
+Address: No. 39 Nongmin Lane (intersection of Yizhichuan North Street and Nongmin Lane).
+
+**4. Kelan Hot Pot**
+
+![image](https://files.catbox.moe/9mc8kc.jpg)
+
+This shop is known for its spotted fish hot pot.
+
+![image](https://files.catbox.moe/28vp1c.jpg)
+
+You can choose a split pot (yuanyang guo), with seafood porridge as the base on the left and a mildly spicy base on the right. The fish is served in small plates, and one person can eat over a dozen plates.
+
+Address: 50 meters diagonally opposite the People's Theater on Jiuquan Road (near Zhongshanlin 102 bus station).
+
+**5. Ma Laoliu Halal Restaurant**
+
+![image](https://files.catbox.moe/c5t6v5.jpg)
+
+Ma Laoliu is quite famous locally, and their hand-grabbed lamb (shouzhua yangrou) is the signature dish.
+
+![image](https://files.catbox.moe/8hkol6.jpg)
+
+When you are in the Northwest, you have to eat hand-grabbed lamb, and it is only authentic if you eat it with garlic.
+
+![image](https://files.catbox.moe/wmybla.jpg)
+
+You can pair it with a serving of grey bean soup (huidouzi) and sweet fermented oat porridge (tianbeizi), both of which are famous Northwest snacks.
+
+![image](https://files.catbox.moe/uprmbb.jpg)
+
+Ma Laoliu's hot pot lamb (kaiguo yangrou) is also popular, so you will have to wait in line if you arrive during meal times.
+
+![image](https://files.catbox.moe/zf3f9v.jpg)
+
+For the hot pot, I recommend choosing the lamb that comes with bones.
+
+![image](https://files.catbox.moe/q54s9t.jpg)
+
+Try the secret dipping sauce at Ma Laoliu; it looks red, but it is actually not spicy and very fragrant.
+
+Ma Laoliu Hand-grabbed Lamb address: No. 17 Tongwei Road, Chengguan District, Lanzhou (near Zhangye Road Pedestrian Street).
+
+Ma Laoliu Hot Pot address: No. 9 Tongwei Road (south side of Tongwei Road Primary School).
+
+**6.**
+
+**777 Tasty Grilled Fish**
+
+![image](https://files.catbox.moe/87tf0n.jpg)
+
+I discovered that people in the Northwest have a special fondness for fish and seafood.
+
+![image](https://files.catbox.moe/nf1evq.jpg)
+
+The menu is very simple. There is one set meal, and you do not even need to choose the side dishes yourself; you just tell them the weight of the fish and place your order, which is very convenient.
+
+![image](https://files.catbox.moe/tq32hq.jpg)
+
+The decor is also quite unique.
+
+Address: Jinyan Lane, next to Wanda Plaza. In the same lane, there is also halal Korean fried chicken and seafood porridge.
+
+**7. Northern Shaanxi Iron Pot Lamb**
+
+![image](https://files.catbox.moe/smzczk.jpg)
+
+This is a delicacy I only got to taste because a friend in Lanzhou treated me.
+
+![image](https://files.catbox.moe/6tpkhv.jpg)
+
+It has a strong Northern Shaanxi style.
+
+![image](https://files.catbox.moe/utjiyw.jpg)
+
+The iron pot is brought to the table and then lit to heat up.
+
+![image](https://files.catbox.moe/ebalxp.jpg)
+
+You can start eating after a short while.
+
+![image](https://files.catbox.moe/vtydnw.jpg)
+
+Try the secret chicken feet; do not be afraid of the red color, as they are really not spicy.
+
+![image](https://files.catbox.moe/hb11k9.jpg)
+
+The yogurt with sweet fermented oat porridge is hard to find.
+
+![image](https://files.catbox.moe/iqrf3j.jpg)
+
+They serve a soup made with eggplant, corn, and other ingredients that feels comfortable in your stomach and helps with digestion.
+
+Address: 300 meters west of the Guangchang Beikou bus stop in Chengguan District.
+
+**8. Haitian Ranch Hot Pot and Barbecue Buffet**
+
+![image](https://files.catbox.moe/tp0p2r.jpg)
+
+**75 yuan per person.**
+
+![image](https://files.catbox.moe/vw22vv.jpg)
+
+There is a wide variety of fruits, snacks, and other dishes.
+
+![image](https://files.catbox.moe/ebzh9n.jpg)
+
+They specialize in seafood that you can either boil in hot pot or grill, and it is a great value.
+
+Address: 6th floor of Xinda Department Store at the Yantan RT-Mart.
+
+**9. Tasimi Halal Food Court**
+
+![image](https://files.catbox.moe/x5pn8o.jpg)
+
+You can tell from the name that it serves halal snacks.
+
+![image](https://files.catbox.moe/onfqlo.jpg)
+
+It has all kinds of snacks and is a good place to eat alone.
+
+![image](https://files.catbox.moe/miajp7.jpg)
+
+They also have fried chicken.
+
+![image](https://files.catbox.moe/4bxxpp.jpg)
+
+There are many different brands, and the environment is quite nice.
+
+Address: No. 235 Zhangye Road (Tasimi Food Court, Stall 9, Basement Level 1, Block A, Minji Xincheng).
+
+**10. Aijia Dapaidang**
+
+![image](https://files.catbox.moe/oplu00.jpg)
+
+When I heard the name, I thought it was a casual street food stall (dapaidang), but when I arrived, I realized it was a high-end restaurant (dapaidang).
+
+![image](https://files.catbox.moe/17rjrs.jpg)
+
+The setting is very upscale, and it has the same owner as Mingde Palace.
+
+![image](https://files.catbox.moe/qyaxsc.jpg)
+
+There is a rich variety of dishes to choose from, like an upgraded version of a street food stall.
+
+![image](https://files.catbox.moe/m1aero.jpg)
+
+**Tea tree mushroom hot pot (guozai chashugu).**
+
+![image](https://files.catbox.moe/bggfvv.jpg)
+
+Iron skewer barbecue, the meat is fresh and tender.
+
+![image](https://files.catbox.moe/30l2ar.jpg)
+
+**Vegetable-filled potstickers (su xian guotie).**
+
+![image](https://files.catbox.moe/l0uqng.jpg)
+
+The frozen pear soup (dongli tang) is their signature dish and worth a try.
+
+![image](https://files.catbox.moe/2mwxds.jpg)
+
+**Cheese shrimp.**
+
+![image](https://files.catbox.moe/73etea.jpg)
+
+Grilled oysters, the price is very affordable.
+
+Address: No. 173 Qingyang Road, Chengguan District.
+
+**11. Ding Hot Pot**
+
+![image](https://files.catbox.moe/v7w2qd.jpg)
+
+Ding Hot Pot, owned by the Yilan Group, is one of the few 24-hour hot pot restaurants in Lanzhou. It is still packed with people at midnight.
+
+![image](https://files.catbox.moe/ybqnlr.jpg)
+
+I ordered the split-pot (yuanyang guo) as usual so I could try both sides.
+
+![image](https://files.catbox.moe/o9tou4.jpg)
+
+I highly recommend the hand-cut fresh lamb.
+
+![image](https://files.catbox.moe/omuugz.jpg)
+
+You have to get used to the dipping sauce made of sesame oil and minced garlic here, as that is how they eat Sichuan-style food.
+
+Address: 4th Floor, Kangqiao International Shopping Center, No. 3 Anning West Road, Anning District, Lanzhou City, Gansu Province.
+
+**12. Yilan Zige**
+
+![image](https://files.catbox.moe/0joerl.jpg)
+
+The brands under the Yilan Group are quite famous, and this restaurant is a place for stir-fried dishes.
+
+![image](https://files.catbox.moe/ywdpkb.jpg)
+
+In Lanzhou, you should drink tea with a three-piece covered cup (sanpaotai).
+
+![image](https://files.catbox.moe/hx3y8q.jpg)
+
+The boiled fish is a little bit spicy.
+
+![image](https://files.catbox.moe/vxkuh6.jpg)
+
+**Stir-fried okra with peppercorns (qiangchao qiukui).**
+
+![image](https://files.catbox.moe/l8wpwt.jpg)
+
+There are also delicate pastries with fruit fillings.
+
+Address: Next to Tongwei Road Primary School.
+
+**13. Siji Yuge**
+
+![image](https://files.catbox.moe/6npia1.jpg)
+
+This is a very popular place for braised hot pot (munguo).
+
+![image](https://files.catbox.moe/q8bgys.jpg)
+
+After you pick your ingredients, it starts like this, then you put the lid on to let it braise.
+
+![image](https://files.catbox.moe/z66blc.jpg)
+
+It looks like this once it is finished, and the aroma is amazing.
+
+Address:
+
+500 meters west of the Shuangchengmen intersection in Lanzhou.
+
+**14. Shujiuxiang**
+
+![image](https://files.catbox.moe/n7kfr8.jpg)
+
+This is a very famous Sichuan hot pot restaurant, and you can eat a halal version here in Lanzhou.
+
+![image](https://files.catbox.moe/vph2sy.jpg)
+
+How could Sichuan-style hot pot not be spicy?
+
+![image](https://files.catbox.moe/kx9nle.jpg)
+
+The beef is marinated in seasonings, so it is very flavorful.
+
+![image](https://files.catbox.moe/2p7zpt.jpg)
+
+The authentic dipping sauce for Sichuan hot pot is sesame oil and minced garlic.
+
+Address: No. 868 Nongmin Lane, Chengguan District, Lanzhou (east side of the Northwest Hotel).
+
+**15. Xiwu Teahouse**
+
+![image](https://files.catbox.moe/hnpep9.jpg)
+
+You can drink tea and order meals here. The environment is nice and quiet. It is a good place to spend time if you are near the train station.
+
+![image](https://files.catbox.moe/iiz77k.jpg)
+
+Drinking three-cannon tea (sanpaotai) is the authentic way to go. Lanzhou is famous for its lilies and roses, so if you like rose tea, you are in luck.
+
+![image](https://files.catbox.moe/8vgpab.jpg)
+
+**Sour soup beef (suantang feiniu)**
+
+![image](https://files.catbox.moe/ih0ckr.jpg)
+
+Make sure to try the peppercorn chicken (jiaomaji) at least once.
+
+Address: 6th Floor, Huisheng, 242 Yongchang Middle Road, Chengguan District, Lanzhou
+
+**16. Zhengning Road Night Market**
+
+![image](https://files.catbox.moe/22nym8.jpg)
+
+You can find all the Lanzhou snacks you want to eat here.
+
+![image](https://files.catbox.moe/l8266i.jpg)
+
+You have to wait in a long line to get the milk, egg, and fermented rice soup (niunai jidan liaozao).
+
+![image](https://files.catbox.moe/tliy4e.jpg)
+
+The crowd is packed three layers deep inside and out.
+
+![image](https://files.catbox.moe/c9sx00.jpg)
+
+They also sell baked buns (kao baozi), but these iron-griddle baked buns are not as good as the ones baked in a coal oven.
+
+There is a very famous sweet fermented oat milk tea shop in Lanzhou called "Fangxia." Locals call it "Fangha," but since the "Fangha" trademark was registered by someone else, the milk tea is now called "Fangxia." Lanzhou people say that if you do not drink Fangxia milk tea, you have not really been to Lanzhou. They sell it at the night market, so if you are interested, go give it a try.

content/Best_Halal_Food_in_Northeast_China__Changchun__Harbin_and_Shenyang_Muslim_Food_M.md

@@ -0,0 +1,169 @@
+---
+title: "Best Halal Food in Northeast China: Changchun, Harbin and Shenyang Muslim Food Map"
+original_url: "https://salaamalykum.com/article/2692"
+canonical_url: "https://salaamalykum.com/article/2692"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:12Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "4a4bcc015dc5669d82e1face514974bb116646dcdf0e4fd6d8fa281d044995e2"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Northeast China: Changchun, Harbin and Shenyang Muslim Food Map
+
+**Reposted from the web**
+
+**Summary:** This Northeast China halal food map covers Changchun, Harbin, and Shenyang, with Hui Muslim restaurants, local dishes, mosque-area food notes, and photos preserved from the source.
+
+**1. Around Changtong Road Mosque**
+
+![image](https://files.catbox.moe/his5jy.jpg)
+
+I apologize to everyone, but I spent a day in Changchun and ate with the imam at the mosque, so I have no photos.
+
+![image](https://files.catbox.moe/u85cy9.jpg)
+
+I only kept this photo of a frozen pear (dongli). Eating frozen pears is perfect when visiting Northeast China in the middle of winter. I did not want to let you down, so I should mention that halal restaurants in Changchun are mainly concentrated on the street opposite the Changtong Road Mosque. I visited during the Chinese New Year, so many restaurants were closed. It is a custom in the Northeast to wait until after the fifth day of the Lunar New Year for shops to reopen. However, I did see a few larger restaurants nearby, such as Aswan Grand Hotel, Diluzi Charcoal BBQ, Majia Stir-fry and Stew, Huiwei Hand-pulled Noodles, and Heshunzhai Restaurant.
+
+Additionally, Changchun has a famous large state-owned halal meat factory called Haoyue. Everyone in the Northeast knows it, so you do not need to worry about finding food in Changchun.
+
+Address: Directly opposite Changchun Mosque, near Changtong Road.
+
+**2. Around Daowai Mosque in Harbin**
+
+![image](https://files.catbox.moe/kg4y7q.jpg)
+
+In front of the Daowai Mosque is Mosque Street, which is filled with local halal food shops.
+
+![image](https://files.catbox.moe/balxr3.jpg)
+
+Unfortunately, many shops were closed during the Chinese New Year.
+
+**3. Hengshun Steamed Dumpling House (shaomai guan)**
+
+![image](https://files.catbox.moe/01zy6n.jpg)
+
+Address: Nankan Street (next to Harbin Teaching Instrument Factory)
+
+**4. Baodu Wang (Tripe King)**
+
+![image](https://files.catbox.moe/dyfgb5.jpg)
+
+Address: No. 275 Jianguo Street, Daoli District, Harbin
+
+**5. Jilaishun**
+
+![image](https://files.catbox.moe/i9dr97.jpg)
+
+Address: 1st Floor, No. 30 Songshu Street
+
+**6. Xiangheyuan Restaurant**
+
+![image](https://files.catbox.moe/afpdrt.jpg)
+
+Address: No. 172 Tongda Street, Daoli District, Harbin
+
+**7. Liushunyuan**
+
+![image](https://files.catbox.moe/om530g.jpg)
+
+I finally found a restaurant open during the Chinese New Year in Harbin. It is the largest halal restaurant in the city, and I have the local friends (dosti) in Harbin to thank for their warm hospitality.
+
+![image](https://files.catbox.moe/ek1ua4.jpg)
+
+The rule here is to order by looking at the food samples. This is actually better because the prices and ingredients are clear at a glance. There is a wide variety of river fish and mountain produce. The Northeast is truly rich in resources.
+
+![image](https://files.catbox.moe/xjfi54.jpg)
+
+The first main dish arrived: a large steamer of steamed dumplings (shaomai). These are a popular snack in the North. There is a tradition of eating them in Inner Mongolia and Tianjin, and they are just as popular in the Northeast.
+
+![image](https://files.catbox.moe/25yigy.jpg)
+
+This is the halal version of double-cooked pork (guobaorou), made with beef. This dish is a classic Harbin specialty.
+
+![image](https://files.catbox.moe/s115qt.jpg)
+
+Northeast-style stir-fried shiitake mushrooms. This region is famous for all kinds of edible fungi.
+
+![image](https://files.catbox.moe/f8k25t.jpg)
+
+The signature roasted lamb chops at Liushunyuan were snatched up just minutes after they were served. The flavor of lamb in the Northeast is just as good as in the Northwest.
+
+![image](https://files.catbox.moe/gvw204.jpg)
+
+These river shrimp are huge and taste refreshing. Overall, the food at Liushunyuan is high quality. It is very popular in Harbin and has opened several branches. During the Chinese New Year, it is packed with local people having their reunion dinners.
+
+Address: No. 8 Gongcheng Street, Daoli District, Harbin (Youyi Road Branch)
+
+![image](https://files.catbox.moe/xy5mdi.jpg)
+
+I have mentioned before that eating at a restaurant is never as cozy as eating in someone's home. A friend (dost) in Harbin invited me over to try authentic Northeast Chinese cuisine. The table was full of hearty dishes, including beef sausage from the Changchun Haoyue brand. People in the Northeast are tall and sturdy, and the portions are huge. You can eat as much as you want, yet the food on the table still looks untouched.
+
+**8. Shenyang Halal Food Street**
+
+![image](https://files.catbox.moe/mayiui.jpg)
+
+The Halal Food Street in Shenyang is located in the Shenhe District. The halal restaurants here mainly serve Northeast Chinese specialties.
+
+![image](https://files.catbox.moe/9hlh1l.jpg)
+
+The teahouses at the entrance of the food street are all halal.
+
+![image](https://files.catbox.moe/rynce5.jpg)
+
+I arrived in Shenyang after the fifth day of the Lunar New Year, so many halal restaurants were already open for business.
+
+![image](https://files.catbox.moe/n9hy3u.jpg)
+
+I noticed that people in the Northeast love food with fillings, especially dumplings and stuffed pancakes (xianbing).
+
+![image](https://files.catbox.moe/rh5rzn.jpg)
+
+After looking around for a long time, I finally decided to eat at this place, Xiguan Huitou Restaurant.
+
+![image](https://files.catbox.moe/hd1lyb.jpg)
+
+Stewed beef tendon (dun jintou) is a Shenyang specialty. It is made with beef tendon and has a perfect balance of salty and savory flavors.
+
+![image](https://files.catbox.moe/a869ui.jpg)
+
+This is the signature dish called 'Huitou' that the owner highly recommended. People say only two shops in Shenyang sell it. I ordered one jin (500 grams), half meat and half vegetable. It is stuffed inside and cooked like a potsticker (guotie), and the texture is similar, but potstickers have exposed ends, while Huitou looks like an elongated stuffed pancake.
+
+Address: No. 69 Qingzhen Road, Halal Food Street, Shenhe District, Shenyang (near Fengtian Street)
+
+**9. Yisimei Halal Hot Pot**
+
+![image](https://files.catbox.moe/ukjwlm.jpg)
+
+Outside, the snow is falling heavily and the temperature is below minus ten degrees. Sitting inside eating a steaming hot pot is one of the great joys of winter in the North. Yisimei is a local Shenyang halal hot pot brand with several chain stores in the city.
+
+![image](https://files.catbox.moe/pddigg.jpg)
+
+It is rare to find such a unique halal hot pot restaurant in Shenyang, and they make their own dipping sauces.
+
+![image](https://files.catbox.moe/g0vjsm.jpg)
+
+Don't worry, this isn't alcohol; it's fruit vinegar.
+
+![image](https://files.catbox.moe/lbcnhq.jpg)
+
+Fresh greenhouse vegetables.
+
+![image](https://files.catbox.moe/eg92c7.jpg)
+
+The copper pot is here. It is a split-pot (yuanyang guo) style, and they added mushrooms, a specialty of the Northeast, into the broth.
+
+![image](https://files.catbox.moe/xl7la8.jpg)
+
+**Shrimp paste (xia hua).**
+
+![image](https://files.catbox.moe/hzsr2p.jpg)
+
+Lamb rolls. The restaurant offers unlimited free fruit and snacks, so you can take as much as you like.
+
+Address: No. 35 Chaoyang Street, Shenyang Zhongjie Branch (30 meters north of Rose Hotel, west gate of the Commercial City)
+
+That concludes my exploration of halal food in the three provincial capitals of the Northeast. Although it was a bit of a pity that many restaurants were closed during the Spring Festival, I still recommend visiting this black soil region in winter to enjoy the snow and experience the local New Year atmosphere. The people in the Northeast are incredibly hospitable.

content/Best_Halal_Food_in_Shandong__Jinan__Qingdao_and_Hui_Muslim_Local_Dishes.md

@@ -0,0 +1,221 @@
+---
+title: "Best Halal Food in Shandong: Jinan, Qingdao and Hui Muslim Local Dishes"
+original_url: "https://salaamalykum.com/article/2696"
+canonical_url: "https://salaamalykum.com/article/2696"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:52Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "7aebb78b5a8c7060d4260c326ea1d7830dc3ee88cfb09a32e834d9c939cd3ab3"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Shandong: Jinan, Qingdao and Hui Muslim Local Dishes
+
+**Reposted from the web**
+
+**Summary:** This Shandong halal food map follows Jinan, Qingdao, Hui Muslim restaurants, Lu cuisine, seafood, local snacks, and practical food stops kept from the original guide.
+
+Lu cuisine is the first of China's eight major culinary traditions. During the Ming and Qing dynasties, many Shandong chefs moved to the capital. Their cooking won favor with the royal family, making Lu cuisine a staple of palace banquets and deeply influencing the flavor of Beijing cuisine. Halal food, an important part of Beijing cuisine, essentially originated from Lu cuisine. During the Ming and Qing dynasties, Shandong produced many masters of Islamic studies, and the local religious community was far more prosperous than it is today.
+
+**Jinan**
+
+There are five mosques in the urban area of Jinan Prefecture. Halal restaurants are mainly concentrated in the alleys between the South Mosque (Nandasi) and the North Mosque (Beidasi). These two historic mosques are only a few hundred meters apart, and the streets are lined with small eateries.
+
+![image](https://files.catbox.moe/wv62rk.jpg)
+
+Qingzhenlou is the largest halal restaurant in Jinan. It is the top choice for Hui Muslims in Jinan when they have business to attend to.
+
+![image](https://files.catbox.moe/cv1mi7.jpg)
+
+Qingzhenlou specializes in classic Lu cuisine. If you look closely at the menu, you will find it is no different from a Beijing-style halal restaurant.
+
+![image](https://files.catbox.moe/szakz6.jpg)
+
+When eating in Shandong, be careful not to waste food because the portions in Shandong restaurants are quite large. For an average appetite, one or two dishes are enough.
+
+![image](https://files.catbox.moe/8e1ntb.jpg)
+
+Jinan has a Hui Muslim village called Xiaojinzhuang, where most residents are Hui Muslims. There are a few scattered halal restaurants in and around the village. The specialties of halal restaurants in Jinan are large bone marrow (dalianggu) and barbecue. When Jinan locals want barbecue, they choose the Hui Muslim street barbecue first.
+
+![image](https://files.catbox.moe/r4vyh4.jpg)
+
+Yixiangzhai, a halal pastry shop in Xiaojinzhuang, has a wide variety of items at affordable prices.
+
+![image](https://files.catbox.moe/ajg17u.jpg)
+
+These pastries have a moderate flavor and are not too sweet. The owner is very kind; she even refused to sell me pastries that were not fresh.
+
+**Yiqingyuan Rotating Mini Hot Pot**
+
+![image](https://files.catbox.moe/si9mjk.jpg)
+
+Address: No. 67 Puli Street
+
+**Libaisi Street**
+
+This is a residential area for Hui Muslims in Jinan. The street is made up of many small halal eateries, mostly barbecue shops, but also Kaifeng lamb soup shops, Anhui flat noodle shops, braised chicken with rice (huangmenji mifan), and Qingzhou pastries.
+
+![image](https://files.catbox.moe/u3ysfc.jpg)
+
+![image](https://files.catbox.moe/l8gpr1.jpg)
+
+![image](https://files.catbox.moe/nsykt2.jpg)
+
+![image](https://files.catbox.moe/gdmmwg.jpg)
+
+![image](https://files.catbox.moe/pfjvzj.jpg)
+
+![image](https://files.catbox.moe/2rxyy9.jpg)
+
+![image](https://files.catbox.moe/b5rdh8.jpg)
+
+![image](https://files.catbox.moe/78hdpo.jpg)
+
+![image](https://files.catbox.moe/gpo4j2.jpg)
+
+![image](https://files.catbox.moe/5w74a1.jpg)
+
+![image](https://files.catbox.moe/7cyqbu.jpg)
+
+![image](https://files.catbox.moe/p4ivz8.jpg)
+
+Braised chicken with rice is one of the local specialties of Jinan, and you can find a halal version on Libaisi Street.
+
+**Laobaiji Lamb Restaurant**
+
+![image](https://files.catbox.moe/w4w013.jpg)
+
+Address: No. 30-3 Luo'an Road, east side of Luoxin Hardware
+
+**Wuyang Charcoal Grilled Lamb Leg and Traditional Old Beijing Hot Pot**
+
+![image](https://files.catbox.moe/0od1qs.jpg)
+
+Address: No. 60-2 Weiyi Road, Shizhong District, Jinan
+
+**Shouguang**
+
+**Big Xinjiang Barbecue King**
+
+![image](https://files.catbox.moe/6sdon5.jpg)
+
+This shop is likely the most distinctive halal restaurant in Shouguang. It has been in business for over a decade. There are no mosques in Shouguang, and the halal restaurants there are mostly noodle shops.
+
+![image](https://files.catbox.moe/zkg8nh.jpg)
+
+![image](https://files.catbox.moe/all65l.jpg)
+
+Address: No. 388 Guangming Road, Shengcheng Subdistrict
+
+**Qingzhou Ancient City**
+
+Qingzhou Ancient City is basically a halal food hub, with all kinds of halal snack shops scattered throughout the city.
+
+![image](https://files.catbox.moe/eocdzy.jpg)
+
+You must try the local barbecue in Qingzhou. A bundle of 20 small skewers costs 30 yuan. They come with a small charcoal stove for every table, which keeps the meat warm even in cold weather.
+
+![image](https://files.catbox.moe/o5vuyc.jpg)
+
+Qingzhou also has many unique sesame flatbreads (shaobing) that are hard to find once you leave.
+
+![image](https://files.catbox.moe/wo8u5h.jpg)
+
+![image](https://files.catbox.moe/ltbc0h.jpg)
+
+These thin and crispy sesame flatbreads (shaobing) cost 12 yuan for 500 grams.
+
+![image](https://files.catbox.moe/gusv2o.jpg)
+
+**Old Locust Tree Pan-fried Buns (laohuaishu jianbao)**
+
+![image](https://files.catbox.moe/k059cj.jpg)
+
+Pan-fried buns (jianbao) are a snack common to both Shandong and Henan, often eaten for breakfast. This shop inside the ancient city has lines forming early in the morning.
+
+![image](https://files.catbox.moe/bng539.jpg)
+
+The prices are affordable, with one pan-fried bun (jianbao) costing 0.7 yuan and a bowl of tofu pudding (doufunao) costing 2 yuan.
+
+![image](https://files.catbox.moe/2kxisj.jpg)
+
+The tofu pudding (doufunao) here is served with soup, unlike the version in Beijing which is served with a thick savory sauce.
+
+![image](https://files.catbox.moe/trdrl9.jpg)
+
+For breakfast, one person can get full on four pan-fried buns (jianbao) and a bowl of tofu pudding (doufunao) for less than five yuan total.
+
+![image](https://files.catbox.moe/gp8i9r.jpg)
+
+![image](https://files.catbox.moe/sxi4xc.jpg)
+
+Hui Muslim pastries are a major local specialty. Honey-glazed fried dough (misandao), walnut cookies (taosubing), and sugar-coated fried dough (tang'erduo) are all delicious. Shandong Hui Muslims have also brought these halal pastries to Beijing.
+
+![image](https://files.catbox.moe/tnieru.jpg)
+
+![image](https://files.catbox.moe/fjhn5j.jpg)
+
+Existing records suggest that boiled dumplings (shuijiao) likely originated in Shandong. The province is full of dumpling shops, and it is easy to find halal boiled dumpling (shuijiao) shops inside Qingzhou Ancient City.
+
+![image](https://files.catbox.moe/2r4zph.jpg)
+
+These are handmade boiled dumplings (shuijiao) made to order.
+
+![image](https://files.catbox.moe/hd1caf.jpg)
+
+A plate of beef boiled dumplings (shuijiao) features delicate shapes, thick fillings, and thin skins.
+
+![image](https://files.catbox.moe/58u0q6.jpg)
+
+![image](https://files.catbox.moe/hpwdnv.jpg)
+
+![image](https://files.catbox.moe/9aj5v9.jpg)
+
+![image](https://files.catbox.moe/khy6vj.jpg)
+
+Qingzhou's large pancakes (jianbing) are served with Shouguang green onions. Shandong onions are not spicy and are very juicy, so you can eat them like fruit.
+
+![image](https://files.catbox.moe/7vp6h2.jpg)
+
+Address: All the restaurants mentioned above are located inside the ancient city.
+
+**Gong Ban-zhang Fish Hot Pot (Gongbanzhang yuguo)**
+
+![image](https://files.catbox.moe/9ryhbg.jpg)
+
+Just outside the ancient city, there is a fish hot pot restaurant nearby that offers grass carp or snakehead fish.
+
+![image](https://files.catbox.moe/h9twlf.jpg)
+
+Address: Near No. 2178 Tuoshan Middle Road, Qingzhou City.
+
+**Weifang**
+
+A local specialty in Weifang is the open-air pot (chaotianguo), a soup pot served with rolled pancakes. The soup is made by boiling pork. Weifang does not have halal open-air pots (chaotianguo), and the local Hui Muslim population is small. There is only one mosque, and in a community not far from the mosque, there is a Ma Family Beef Sauce (Ma Jia Jiang Niurou) restaurant run by local Hui Muslims.
+
+![image](https://files.catbox.moe/yvhg1m.jpg)
+
+The owner is quite polite. I arrived late and the fire was already out, but when he learned I was a Muslim, he turned the stove back on. I ordered a bowl of beef soup, which was very tasty, and the owner gave me a sesame flatbread (shaobing), a type of bread very similar to Xi'an pita bread (paomo).
+
+![image](https://files.catbox.moe/p3wo00.jpg)
+
+![image](https://files.catbox.moe/iththt.jpg)
+
+Address: 50 meters east of Furunde Building, north of the intersection of Heping Road and Fushou Street, Weicheng District (east side of Furunde Building).
+
+**Tai'an**
+
+Tai'an is the city where Mount Tai is located. Tai'an has a Hui Muslim street where the West Mosque is located. The largest halal restaurant on this street is Zhongyishun Restaurant, and there is also Ahmed Halal Burgers.
+
+There is a Confucius Temple on Mount Tai. One branch of Confucius's descendants converted to Islam and eventually became the Hui Muslims of today. Influenced by the ethnic integration policies of the Ming Dynasty, Confucius gained Hui Muslim descendants starting in Yongjing, who are commonly known as Kong Huihui.
+
+**Zhongyishun Restaurant**
+
+![image](https://files.catbox.moe/334ejr.jpg)
+
+Try the stir-fried chicken (chaoji), a classic Shandong home-style dish that comes in a large portion with plenty of flavor.
+
+Address: No. 90 Daizong Street, Taishan District, Tai'an

content/Best_Halal_Food_in_Tianjin_Part_2__Hui_Muslim_Restaurants__Local_Snacks_and_Seaf.md

@@ -0,0 +1,189 @@
+---
+title: "Best Halal Food in Tianjin Part 2: Hui Muslim Restaurants, Local Snacks and Seafood"
+original_url: "https://salaamalykum.com/article/2697"
+canonical_url: "https://salaamalykum.com/article/2697"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:07Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "f17ef6b3d4f44572288fe13fd14807fda43dd1699c08353f932edbec5a33ae38"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Tianjin Part 2: Hui Muslim Restaurants, Local Snacks and Seafood
+
+**Reposted from the web**
+
+**Summary:** This second Tianjin halal food map adds more Hui Muslim restaurants, local snacks, seafood, and practical dining notes, continuing the original Tianjin halal food guide.
+
+Following my previous map of halal food in Tianjin, here are a few more unique halal restaurants.
+
+**Heitaojiu Halal Japanese Cuisine.**
+
+![image](https://files.catbox.moe/ljh0zl.jpg)
+
+Tianjin had halal Japanese restaurants before Beijing, and there is more than one.
+
+![image](https://files.catbox.moe/l2kywj.jpg)
+
+Heitaojiu is a fairly famous Japanese restaurant in Tianjin.
+
+![image](https://files.catbox.moe/em98h4.jpg)
+
+The decor is Japanese style.
+
+![image](https://files.catbox.moe/ow6nmo.jpg)
+
+Japanese marble soda (bobo qishui).
+
+![image](https://files.catbox.moe/iagcn9.jpg)
+
+This is live octopus. When it is served, the tentacles are still moving. The suction cups stick to the soy sauce dish so hard you can barely pull them off. When you put it in your mouth, it sticks to your tongue, which feels very strange.
+
+![image](https://files.catbox.moe/y4c8n2.jpg)
+
+**Udon noodles.**
+
+![image](https://files.catbox.moe/bosk36.jpg)
+
+**Arctic surf clam (beijibei) sashimi.**
+
+![image](https://files.catbox.moe/z9fyhu.jpg)
+
+The image above shows the address. This place is a great value, costing about 100 yuan per person, which is very cheap for Japanese food.
+
+**Hongyuxiang Restaurant.**
+
+![image](https://files.catbox.moe/mzt4i1.jpg)
+
+This is a long-standing shop well-known among locals in Tianjin, commonly called the Yellow Facade (huangmenlian).
+
+![image](https://files.catbox.moe/1cteaw.jpg)
+
+They sell pan-fried meat pies (huitou). I have only eaten these in Shenyang; they are a snack with filling similar to potstickers.
+
+![image](https://files.catbox.moe/okcszk.jpg)
+
+Pan-fried steamed dumplings (shaomai). There are two ways to eat shaomai: steamed or pan-fried.
+
+![image](https://files.catbox.moe/s7cwx4.jpg)
+
+The shop is small but very popular and has high ratings online.
+
+![image](https://files.catbox.moe/tvvwse.jpg)
+
+The owners are a couple who perform namaz and fast, and the shop's decor reflects their faith.
+
+Address: No. 30 Xiangyang Road, Heping District, Tianjin (at the Liuzhou Road intersection).
+
+**1618 Halal Mansion.**
+
+![image](https://files.catbox.moe/2qi6zf.jpg)
+
+1618 Halal Mansion is arguably the best halal restaurant in Tianjin. The building was originally the home of Wu Taixun, the son of Fengtian clique warlord Wu Junsheng. Wu Taixun was a sworn brother of Zhang Xueliang.
+
+![image](https://files.catbox.moe/ndl4zq.jpg)
+
+![image](https://files.catbox.moe/20uff3.jpg)
+
+The atmosphere is excellent.
+
+![image](https://files.catbox.moe/ean99c.jpg)
+
+![image](https://files.catbox.moe/4bti5x.jpg)
+
+Roast duck is also a Tianjin dish. This is half a duck.
+
+![image](https://files.catbox.moe/90xa06.jpg)
+
+Stir-fried trio (laobao san) is a famous Tianjin dish made with lamb heart, lamb liver, and lamb kidney.
+
+![image](https://files.catbox.moe/z7e9rg.jpg)
+
+Tianjin is a great place to eat seafood.
+
+![image](https://files.catbox.moe/356gx4.jpg)
+
+Papaya yogurt.
+
+Address: 16-18 Machang Road, Heping District, Tianjin (near Munan Road)
+
+**Yuquan Restaurant**
+
+![image](https://files.catbox.moe/yvfbxo.jpg)
+
+A Tianjin-style restaurant that has been open for many years.
+
+![image](https://files.catbox.moe/iaah8s.jpg)
+
+![image](https://files.catbox.moe/odgdr3.jpg)
+
+Braised beef tongue and tail.
+
+![image](https://files.catbox.moe/gefuqx.jpg)
+
+Vegetarian steamed dumplings (shaomai).
+
+Address: 5 Yuquan Road
+
+**Renyi Min Halal Restaurant**
+
+![image](https://files.catbox.moe/g49zyp.jpg)
+
+A long-standing restaurant for Hui Muslims that serves all kinds of dishes.
+
+![image](https://files.catbox.moe/a0x18v.jpg)
+
+They also have snacks for takeout.
+
+![image](https://files.catbox.moe/jhv2oi.jpg)
+
+The sign outside the shop is written very well.
+
+![image](https://files.catbox.moe/4bhvxj.jpg)
+
+Silver thread rolls (yinsijuan), a type of wheat-based food.
+
+![image](https://files.catbox.moe/s37pne.jpg)
+
+**Cashews with shrimp, squid, and diced chicken.**
+
+Address: Liaoning Road, Heping District, Tianjin
+
+**Eryanyuan Halal Cuisine**
+
+![image](https://files.catbox.moe/jjsqnm.jpg)
+
+Eryanyuan is a famous restaurant in Tianjin with a long history. Their fried rice cakes (zhagao) are one of the three famous snacks in Tianjin, along with Eighteen Street fried dough twists (mahua) and Goubuli steamed buns (baozi).
+
+![image](https://files.catbox.moe/iuhvvv.jpg)
+
+Eryanyuan started out by selling fried rice cakes, but it has now grown into a chain brand and launched high-end dining clubs.
+
+![image](https://files.catbox.moe/wnubnr.jpg)
+
+These are the complimentary snacks and desserts from the restaurant, which are beautifully made.
+
+![image](https://files.catbox.moe/zww41u.jpg)
+
+**A serving of roasted chicken.**
+
+![image](https://files.catbox.moe/djg9d3.jpg)
+
+Stir-fried trio (baosanyang).
+
+![image](https://files.catbox.moe/1u2o47.jpg)
+
+Oily flour tea (youmiancha), which tastes similar to the version in Beijing.
+
+![image](https://files.catbox.moe/t1yati.jpg)
+
+Signature Eryanyuan fried rice cakes with red bean paste filling.
+
+![image](https://files.catbox.moe/rq6zsp.jpg)
+
+Address: 2nd Floor, Friendship Hotel, 94 Nanjing Road, Heping District, Tianjin (Friendship Hotel Branch)
+
+To see the previous post on Tianjin halal food, please click: Tianjin Halal Food Map (Part 1)

content/Best_Halal_Food_in_Tianjin__Hui_Muslim_Snacks__Seafood_and_Local_Restaurants.md

@@ -0,0 +1,183 @@
+---
+title: "Best Halal Food in Tianjin: Hui Muslim Snacks, Seafood and Local Restaurants"
+original_url: "https://salaamalykum.com/article/2678"
+canonical_url: "https://salaamalykum.com/article/2678"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:52Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "a237628a5b89fcf640ab0dff1338b7023329540ab0d85107208d9bef4d6838d4"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Tianjin: Hui Muslim Snacks, Seafood and Local Restaurants
+
+**Reposted from the web**
+
+**Summary:** This Tianjin halal food map gathers Hui Muslim snacks, seafood, beef dishes, local restaurants, and food stops across the city, keeping the names, locations, dishes, and photos from the Chinese source.
+
+Last time we looked at halal food in Beijing. This time we are going a bit further to Tianjin to see what is good to eat. Tianjin is not far at all. It takes half an hour from the South Railway Station, about the same time as taking the subway from Niujie to Guomao.
+
+**8275 Temptation New-Style Cuisine**
+
+![image](https://files.catbox.moe/eccehu.jpg)
+
+My first stop in Tianjin was a halal restaurant featuring new-style cuisine. New-style means they take traditional dishes and innovate them. Even the names of the dishes are unique, giving someone like me who is used to traditional halal food a fresh experience.
+
+![image](https://files.catbox.moe/w3v26u.jpg)
+
+There is a plaque on the wall with the Shahada written in Arabic, so I knew it was a halal restaurant.
+
+![image](https://files.catbox.moe/z9vkxp.jpg)
+
+The style is clearly not the traditional West Asian or Middle Eastern look of most halal restaurants. It feels more like a trendy cafe.
+
+Let's look at the food:
+
+![image](https://files.catbox.moe/3fgfx6.jpg)
+
+The yogurt comes in a lightbulb. It is thick and tastes quite good. Next to it is a Japanese soda with a light flavor.
+
+![image](https://files.catbox.moe/mxdcpu.jpg)
+
+This is not ice cream. It is a salmon salad served in an egg roll cone. It tastes delicious and the cone is crispy. I admire the chef's creativity.
+
+![image](https://files.catbox.moe/83k5xc.jpg)
+
+This is stir-fried duck slices in bean sauce, but the menu calls it Childhood Taste Stir-fried Duck. Maybe the highlight is the sour plum powder on top. It is different from my childhood memories, as this duck is very sweet. My childhood memory of duck is roast duck, but that is understandable since I am not from Tianjin.
+
+![image](https://files.catbox.moe/dwg59r.jpg)
+
+I don't remember the name of this scallop dish, but you can't go wrong eating seafood in Tianjin.
+
+![image](https://files.catbox.moe/hbunz0.jpg)
+
+This big pot of seafood is called Seafood Castle. It is named a castle to show that the dish is big and has everything. Under the crabs are large shrimp, and there are also small squid, fish tofu, and other sides. It costs 138 yuan, and two people will be full after one plate.
+
+8275 Temptation New-Style Cuisine address: 05-06, 1st Floor, North Building, Nanshi Hotel Street (next to Yangguofu Malatang).
+
+**Dashunzhai Liu Family Sesame Flatbread (shaobing)**
+
+![image](https://files.catbox.moe/qv8pvz.jpg)
+
+This is a very famous and authentic Tianjin lamb soup shop. The storefront is small, but people line up every morning to drink the lamb soup.
+
+![image](https://files.catbox.moe/8352r0.jpg)
+
+A bowl of lamb soup with sesame paste and chili oil makes my mouth water before I even take a sip.
+
+![image](https://files.catbox.moe/m659py.jpg)
+
+Sesame flatbread with cooked meat is their signature. I can easily eat two in one sitting. The beef is stewed until very tender and does not get stuck in your teeth. It sells out every day, and you must eat the flatbread fresh out of the oven.
+
+![image](https://files.catbox.moe/yz7h5x.jpg)
+
+The owner's family are authentic Hui Muslims from Tianjin. The shop is smoke-free and alcohol-free, the ladies wear headscarves, and they close every Friday for Jumu'ah. I like that.
+
+Dashunzhai Liu Family Sesame Flatbread address: 5 Binguan Road (near Tonglou Hotel).
+
+**Halal Yuan Restaurant**
+
+![image](https://files.catbox.moe/tbk77e.jpg)
+
+A traditional halal restaurant with Tianjin flavors.
+
+![image](https://files.catbox.moe/yfajsc.jpg)
+
+The environment has been newly renovated and is very spacious.
+
+![image](https://files.catbox.moe/xzd9ss.jpg)
+
+The tableware is quite pretty.
+
+![image](https://files.catbox.moe/u27b0y.jpg)
+
+Steamed dumplings (shaomai) are not necessarily a Tianjin specialty, but the ones in Tianjin are truly delicious. I ordered the beef and green onion filling, and four were not enough for me.
+
+![image](https://files.catbox.moe/mfq6yp.jpg)
+
+Stir-fried gluten with shrimp is an appetizing dish that helps with digestion.
+
+![image](https://files.catbox.moe/emn1mx.jpg)
+
+I like sole fish soup (longli yu tang) and other saltwater fish because they have few bones and are nutritious. However, Tianjin cuisine is noticeably salty. For a healthier diet, I think it is better to use less salt.
+
+Location: Block B, 3rd Floor, Xinpeng Joy City, Hongqiao District.
+
+**Halal seafood food stall.**
+
+![image](https://files.catbox.moe/aak0bo.jpg)
+
+This is a very popular seafood food stall. Even though it is in an out-of-the-way location, it is always full of customers.
+
+![image](https://files.catbox.moe/8l49y3.jpg)
+
+The red and green colors look bright and appetizing.
+
+![image](https://files.catbox.moe/ge2gm1.jpg)
+
+Everything is fresh, and because so many people eat here, the stock turns over quickly.
+
+![image](https://files.catbox.moe/qi1wnq.jpg)
+
+A platter of edamame and peanuts (maohua pin) is a must-have appetizer at any food stall.
+
+![image](https://files.catbox.moe/5g0xci.jpg)
+
+Boiled octopus (baizhuo bazhua) has a fresh and tender texture.
+
+![image](https://files.catbox.moe/6lcp2m.jpg)
+
+Smashed cucumber (pai huanggua) is my go-to dish.
+
+![image](https://files.catbox.moe/tv9wrg.jpg)
+
+Boiled sea snails (baizhuo hualuo) are best prepared this way to bring out their natural flavor.
+
+![image](https://files.catbox.moe/np1h9e.jpg)
+
+A food stall wouldn't be complete without barbecue, and their lamb skewers (yangrou chuan) are very flavorful.
+
+![image](https://files.catbox.moe/6mljb1.jpg)
+
+Spicy crab (xiangla xie) is a great way to satisfy a craving.
+
+![image](https://files.catbox.moe/trsnnb.jpg)
+
+It is not easy to find halal crayfish (xiaolongxia), but many places in Tianjin sell them.
+
+Halal seafood food stall address: Near the intersection of Jieyuan West Road and Lintong Road.
+
+**Hongqishun flagship store.**
+
+![image](https://files.catbox.moe/uan6qx.jpg)
+
+Hongqishun is a famous, long-standing brand in Tianjin with many branches.
+
+![image](https://files.catbox.moe/e5n5qp.jpg)
+
+This is the flagship store.
+
+![image](https://files.catbox.moe/nay4cl.jpg)
+
+Check the menu on the wall to order; they mainly serve local Tianjin dishes.
+
+![image](https://files.catbox.moe/ix21ur.jpg)
+
+They had a promotion on roast duck, and I was curious about the taste of Tianjin-style roast duck, so I ordered one.
+
+![image](https://files.catbox.moe/a4ycxh.jpg)
+
+The pancake wraps (juanbing) come in three colors, but they all taste about the same.
+
+![image](https://files.catbox.moe/woq5nt.jpg)
+
+The roast duck is decent; it is roasted with fruitwood, and the skin is crispy.
+
+![image](https://files.catbox.moe/ffo86s.jpg)
+
+As someone from the capital, roast duck isn't what I would recommend most. What really surprised me were the pastries from the Hongqishun takeout window. The egg tarts (dan ta) and egg yolk pastries (danhuang su) were so delicious they were out of this world. I bought some to take home, and it is no exaggeration to say I would take the intercity train just to buy a box of Hongqishun pastries.
+
+Hongqishun flagship store address: 120 Dazhigu Middle Road.

content/Best_Halal_Food_in_Tibet__Lhasa_Muslim_Restaurants__Noodles_and_Local_Hui_Food.md

@@ -0,0 +1,161 @@
+---
+title: "Best Halal Food in Tibet: Lhasa Muslim Restaurants, Noodles and Local Hui Food"
+original_url: "https://salaamalykum.com/article/2682"
+canonical_url: "https://salaamalykum.com/article/2682"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:08Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "41266b4ea0bd361353714127d625419e888b8c025afbc5ab888713b840618e63"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Tibet: Lhasa Muslim Restaurants, Noodles and Local Hui Food
+
+**Reposted from the web**
+
+**Summary:** This Tibet halal food map focuses on Lhasa and other Muslim-friendly food stops, including Hui Muslim restaurants, noodles, beef dishes, and practical travel notes from the source.
+
+**1. Yiberi Steamed Bun Shop**
+
+![image](https://files.catbox.moe/syic0f.jpg)
+
+I put this shop first because it is a halal restaurant run by local Tibetan Hui Muslims serving authentic Tibetan food. The number 786 represents halal in Tibet, which comes from the Arabic letter counting method of the Basmala. This shop is quite popular with locals. Almost everyone eating here is Tibetan, and it is usually full at meal times. However, they only serve food until about 2:00 PM, so there is no dinner service.
+
+![image](https://files.catbox.moe/vjcz5b.jpg)
+
+This is the sweet tea (tiancha) that Tibetans drink often. It is sold by the pot for 8 yuan.
+
+![image](https://files.catbox.moe/1wnf89.jpg)
+
+The customers are all nearby residents. They seem to know each other well and speak Tibetan together. An elderly woman ordered a rice and stir-fry set meal. Since rice is rare here, rice and stir-fry dishes are very popular in Tibet.
+
+![image](https://files.catbox.moe/tpqhyu.jpg)
+
+These are Tibetan-style pan-fried buns (jianbao) with lamb filling. They taste pretty good dipped in chili sauce.
+
+![image](https://files.catbox.moe/qr40u3.jpg)
+
+This is the legendary Tibetan noodles (zangmian). The texture is firmer than Lanzhou beef noodles, and they are served for breakfast.
+
+Address: No. 18, No. 36 Linkuo East Road, Chengguan District, Lhasa. (I found this shop thanks to a worker at Chen Pangzi Potato Shop. The worker is a local Tibetan Hui Muslim, and Yiberi Steamed Bun Shop is in the alley next to Chen Pangzi Potato Shop.)
+
+**2. Chen Pangzi Potato Shop**
+
+![image](https://files.catbox.moe/40x2rh.jpg)
+
+Although it has a Han Chinese name, this is also a halal snack shop run by local Tibetan Hui Muslims. They mainly sell fried potatoes and cold noodles. I chatted with a worker here who has a four-character name. He said his ancestors were Muslims from Kashmir, India, and have lived in Lhasa for several generations. You can find Yiberi Steamed Bun Shop in the alley next to this store.
+
+![image](https://files.catbox.moe/ahf5wr.jpg)
+
+These fried potatoes are a local snack. They cost 5 yuan per serving and are mildly spicy.
+
+Address: Near Jiangsu Road, Chengguan District (opposite Manzhai Restaurant).
+
+**3. Taohua Tea House**
+
+![image](https://files.catbox.moe/s1z7wq.jpg)
+
+This is a halal tea house run by local Tibetan Hui Muslims, but they only sell one kind of sweet tea that tastes a lot like milk tea.
+
+![image](https://files.catbox.moe/sd2ody.jpg)
+
+This is the tea. You can drink one pot for the whole afternoon. This tea house also closes after the afternoon. The local lifestyle is to sit in a tea house, drink tea, chat, and enjoy the sun.
+
+Address: North of Jiangsu Road, Chengguan District, right next to Chen Pangzi Potato Shop.
+
+**4. Huaying Firecracker Noodle Bowl**
+
+![image](https://files.catbox.moe/jqdtcb.jpg)
+
+Firecracker noodles (paozhuangmian) are a type of noodle invented by people from Qinghai that combines the methods of pulled noodles and stir-fried noodles.
+
+![image](https://files.catbox.moe/1yn1f0.jpg)
+
+This is one of the few restaurants I have seen that offers free extra noodles.
+
+Address: Next to the riverside restaurant on Jiangsu Road, Chengguan District.
+
+**5. Yilong Hand-Grabbed Meat**
+
+![image](https://files.catbox.moe/ebvvzz.jpg)
+
+I did not eat their hand-grabbed meat (shouzhuarou).
+
+![image](https://files.catbox.moe/f57rrq.png)
+
+Instead, I had a bowl of riverside noodles (heyanmian), and they gave me plenty of lamb.
+
+Address: Opposite the archway of Lhasa Mosque Street.
+
+**6. Hao Zailai Snack Shop**
+
+![image](https://files.catbox.moe/atlw5i.png)
+
+This small shop specializes in hot-pot style vegetables (tangcai), which is similar to spicy hot pot (malatang) served in soup. After you pick your vegetables, the owner will ask if you want to add glass noodles (fensi).
+
+![image](https://files.catbox.moe/khnmiv.jpg)
+
+Address: In the alley behind the Lhasa Great Mosque.
+
+**7. Yipinxiang Restaurant**
+
+![image](https://files.catbox.moe/1poyod.jpg)
+
+This was the most satisfying meal I had after staying in Lhasa for four days. Maybe my appetite returned because my altitude sickness was getting better.
+
+![image](https://files.catbox.moe/7fdqhu.jpg)
+
+The fragrant spicy chicken (xiangmaji) is delicious. You dip it in chili powder, but it does not taste spicy at all.
+
+Address: In the alley opposite the Lhasa Great Mosque.
+
+**8. Tibet Taicheng Tea Restaurant**
+
+![image](https://files.catbox.moe/g8md56.png)
+
+**It is not easy to find halal Cantonese food in Lhasa.**
+
+![image](https://files.catbox.moe/fzk2yo.jpg)
+
+The environment here is excellent, and you can see the Potala Palace from the window.
+
+![image](https://files.catbox.moe/md0ffq.jpg)
+
+The menu focuses on light Cantonese dishes, along with desserts and some Northwest Chinese food.
+
+![image](https://files.catbox.moe/epfeep.jpg)
+
+Address: Section 5, Building 8, Zhonghe Plaza, Taiyangdao First Road.
+
+**9. Linxia Restaurant**
+
+![image](https://files.catbox.moe/12w0zd.png)
+
+Now moving to the Shigatse area, this place is called Linxia Restaurant, though it is actually a small eatery.
+
+![image](https://files.catbox.moe/yr4pml.jpg)
+
+It is not easy to find stir-fried dishes in Shigatse because local supplies are limited.
+
+![image](https://files.catbox.moe/d2qbq0.jpg)
+
+There is no rice, only flour-based foods like steamed flower rolls (huajuan).
+
+![image](https://files.catbox.moe/z5aflu.jpg)
+
+I ordered a bowl of lamb soup (yangtang) to soak the flower rolls in. There are quite a few halal restaurants in Shigatse, but most are like this one with a limited menu. I am grateful just to be full.
+
+Address: No. 15 Xueqiang Road, near the Shigatse Mosque.
+
+Other parts of Tibet are the same; you can see hand-pulled noodle shops (lamian guan) everywhere, so I will not list them all.
+
+![image](https://files.catbox.moe/4euejc.jpg)
+
+You can find these plateau noodle shops along the roads in many small towns, so you do not need to pack too much dry food when traveling in Tibet.
+
+![image](https://files.catbox.moe/z60p0e.jpg)
+
+Because of the high altitude, water boils at a lower temperature, so these plateau noodles must be cooked in a steam pot. The taste is actually fine; just do not be too picky when you are traveling.

content/Best_Halal_Food_in_Urumqi_During_Sha_ban__Hui_Muslim_Street__Beiliang_Mosque_and.md

@@ -0,0 +1,329 @@
+---
+title: "Best Halal Food in Urumqi During Sha'ban: Hui Muslim Street, Beiliang Mosque and Xinjiang Meals"
+original_url: "https://salaamalykum.com/article/2647"
+canonical_url: "https://salaamalykum.com/article/2647"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:44Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "13d3504793459b76206badb801cfd2af8a99b270b378b83b20877a6129510271"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Urumqi During Sha'ban: Hui Muslim Street, Beiliang Mosque and Xinjiang Meals
+
+**Reposted from the web**
+
+**Summary:** This Urumqi Sha'ban account begins on February 12, 2026, before Ramadan, and covers family meals, Jumu'ah at Shaanxi Grand Mosque, Beiliang Mosque history, and local Hui Muslim food. It keeps the source's dates, mosque history, dishes, religious gatherings, and photographs.
+
+I flew from Beijing to Urumqi for the Spring Festival holiday on February 12, 2026. With a few days left before Ramadan, I attended some religious gatherings (ermei) and sat for several meals. I am sharing my experiences here.
+
+**February 13.**
+
+I spent the morning at home reciting prayers (nianye). We had braised beef steak, clear-stewed lamb, and braised fish. The fried dough (youxiang) had been prepared the day before.
+
+![image](https://files.catbox.moe/8usjfd.jpg)
+
+![image](https://files.catbox.moe/kn39rk.jpg)
+
+![image](https://files.catbox.moe/3aomia.jpg)
+
+![image](https://files.catbox.moe/sn08l6.jpg)
+
+![image](https://files.catbox.moe/787a5d.jpg)
+
+![image](https://files.catbox.moe/lt1tuk.jpg)
+
+At noon, I went to the Shaanxi Grand Mosque in Urumqi for Friday prayers (Jumu'ah). This was the last Friday prayer before Ramadan. It was very crowded, and the main hall was almost full.
+
+![image](https://files.catbox.moe/8bw721.jpg)
+
+![image](https://files.catbox.moe/e0bgpb.jpg)
+
+![image](https://files.catbox.moe/giqbqb.jpg)
+
+![image](https://files.catbox.moe/laf3gr.jpg)
+
+![image](https://files.catbox.moe/fdvse1.jpg)
+
+![image](https://files.catbox.moe/v23lv5.jpg)
+
+The restaurants behind the Shaanxi Grand Mosque are all delicious. I wrote about them in my previous article, '2025 Urumqi Hui Muslim Street Tour'.
+
+![image](https://files.catbox.moe/kvcd53.jpg)
+
+![image](https://files.catbox.moe/b7xiwf.jpg)
+
+![image](https://files.catbox.moe/7ur0ud.jpg)
+
+I only learned last year that the main hall of Urumqi's first mosque, Beiliang Mosque, still exists. It is now open to the public as the Wenchang Pavilion. After Friday prayers at the Shaanxi Grand Mosque, I took the subway one stop from South Gate to North Gate to visit it.
+
+After the Qing Dynasty built Dihua City in Urumqi in 1758, it promoted policies to station troops and settle immigrants for border defense. Since then, Hui Muslims from the northwest moved there to settle. In 1780, they built Beiliang Mosque on a small hill inside the North Gate of Dihua City, making it the first mosque in Urumqi.
+
+The first imam of Beiliang Mosque was an elder from the Weijiapu area, who belonged to the Salar people from Xunhua. When the elder from Weijiapu was young, he studied at the Jiezi Gongbei and the Grand Mosque in Xunhua. In 1763, he left to seek enlightenment during the Hehuang menhuan conflicts. He traveled through Linxia, Lanzhou, and Wuwei, eventually reaching Hami and Turpan to teach. In 1780, he was officially invited to Beiliang Mosque as its first imam.
+
+In the mid-18th century, Yihewan Gali, a disciple of the Indian Sufi leader Imam Rabbani, entered Aksu to teach the Khufiyya doctrine. Ma Fang, a Qing military officer stationed in Aksu, accepted his teachings. Later, Ma Fang resigned from his post to preach across Xinjiang. He took five students, one of whom was Ma Pei, who went to Urumqi to preach. The elder from Weijiapu became his student. The elder from Weijiapu taught at Beiliang Mosque for nearly 30 years. He taught religious knowledge to ordinary community members and guided Khufiyya followers in their spiritual practice. He balanced the relationships between different groups well and was respected by everyone.
+
+Beiliang Mosque existed for 94 years in total. Its last imam was Ma Zongfu. Ma Zongfu came from Datong, Qinghai. People called him the Datong Elder. When he was young, he taught at various mosques in Qinghai and practiced the Khufiyya path. Later, because he opposed the planting and selling of opium, he was persecuted by local wealthy landowners. In 1850, he led his family through great hardships to Xinjiang and settled at Beiliang Mosque. At that time, the mosque's religious leader, Qitaizhou, was the second-generation disciple of Ma Pei. Imam Ma Zongfu then became his student. In 1852, Ma Zongfu became the imam of Beiliang Mosque and oversaw its renovation in 1861.
+
+In 1876, Zuo Zongtang sent Liu Jintang to lead the Qing army west, where they defeated Yaqub Beg and recaptured Urumqi. After the Qing army entered the city, they occupied Beiliang Mosque. In 1884, Xinjiang Governor Liu Jintang renamed it Wenchang Pavilion. Beiliang Mosque was not used as the Wenchang Pavilion for very long. During the Republic of China era, it was occupied by Kuomintang communication troops. After 1949, it was taken over by the People's Liberation Army communication troops and used as a military factory for a long time. It was not returned to the cultural heritage department for management until 2002.
+
+In 2003, the cultural heritage department renovated the only remaining main hall of Beiliang Mosque. Citing 'site constraints and ease of public access,' they changed the traditional east-west orientation of the Hui Muslim hall to face south. Today, it is open as a place to introduce Taoist Wenchang culture.
+
+![image](https://files.catbox.moe/7iqtgr.jpg)
+
+![image](https://files.catbox.moe/rynfc8.jpg)
+
+![image](https://files.catbox.moe/smlk0q.jpg)
+
+![image](https://files.catbox.moe/67t86d.jpg)
+
+![image](https://files.catbox.moe/ydvmfn.jpg)
+
+![image](https://files.catbox.moe/9us9yw.jpg)
+
+![image](https://files.catbox.moe/jhsggg.jpg)
+
+![image](https://files.catbox.moe/95i3y3.jpg)
+
+![image](https://files.catbox.moe/6e5yos.jpg)
+
+Hidden in the storefronts of the Guangyuan residential complex on Zhujiang Road in Urumqi is Li Yingping's Meatball and Vermicelli Soup (wanzifen tang). The owner has been selling meatball soup in the neighborhood for over twenty years and only moved to the Guangyuan complex in the last two years. This area is far from the food streets, so mostly only locals know about it.
+
+Their signature dish is braised beef meatball noodle soup served with a steamed flower roll (huajuan). The beef is stewed until very flavorful and has a great texture, served with tofu, starch noodles, and wood ear mushrooms. I first thought their 'wonton dumplings' were two separate dishes, but I later learned they are dumplings shaped like wontons made by the owner. They have a lamb and onion (piyazi) filling, and you can eat them dry or in soup. The soup dumplings are served in the beef noodle soup, which I think is especially comforting in winter. I also tried their lentil noodle squares (biandou mianqizi). Small flag-shaped dough pieces simmer in the soup, paired with the creamy texture of lentils. It is a winter staple that warms the stomach for people in Xinjiang.
+
+![image](https://files.catbox.moe/rc408t.jpg)
+
+![image](https://files.catbox.moe/cwwjx3.jpg)
+
+![image](https://files.catbox.moe/exx77g.jpg)
+
+![image](https://files.catbox.moe/x454kl.jpg)
+
+![image](https://files.catbox.moe/zzbvtp.jpg)
+
+![image](https://files.catbox.moe/k90zcu.jpg)
+
+![image](https://files.catbox.moe/prdti2.jpg)
+
+![image](https://files.catbox.moe/5l8jn0.jpg)
+
+![image](https://files.catbox.moe/q8hgxa.jpg)
+
+**February 14**
+
+Urumqi has so many food streets. From the early days of Shanxi Alley and Erdaoqiao to the later Lingguan Alley and Hotan Street, more and more places have become popular spots for food lovers. My biggest discovery on this trip back to Urumqi is that the area from Yingawati Road toward Zhujiang Road is getting busier. The ground-floor shops in the new residential area near the plastic factory are all restaurants newly opened by people from Hotan, each with its own unique style.
+
+We first ate at this 1980s-style pan-fried bun (shuijianbao) shop. Pan-fried buns are a specialty of Ili, but this shop also sells Hotan-style corn naan (baogu nang) and old pigeon soup, making it a mix of northern and southern Xinjiang styles.
+
+We ordered old pigeon soup, goose eggs, corn naan with milk tea, pan-fried buns, yogurt, and dried milk curds (naigeda). The old pigeon was delicious and very fragrant, though the soup was a little salty. The goose egg was large and looked crystal clear. The corn naan with milk tea is an incredible combination. The corn naan is a purely healthy food. The corn dough is filled with walnuts and topped with fried onions. It is a bit hard when dry, but it becomes soft on the outside and crispy on the inside when soaked in milk tea. Their milk tea is also very fresh. Of course, you can find fresh milk everywhere on the streets of Urumqi, so fresh milk tea is a given. They also sell various types of dried milk curds, including sheep milk, cow milk, and yogurt versions, some sour and some milder.
+
+I had only eaten Henan-style pan-fried buns before. The biggest difference with Ili pan-fried buns is the use of a lamb and onion filling, seasoned with cumin and pepper. The dough is made with sourdough starter and fried in a flat pan just like in Henan, but it is served with salty milk tea instead of spicy soup. Ili pan-fried buns taste a bit like a leavened version of a baked bun (kaobaozi). Many people here love them and buy a lot at once.
+
+![image](https://files.catbox.moe/de8fhl.jpg)
+
+![image](https://files.catbox.moe/r28g0y.jpg)
+
+![image](https://files.catbox.moe/nao65u.jpg)
+
+![image](https://files.catbox.moe/ed49g8.jpg)
+
+![image](https://files.catbox.moe/44hcvy.jpg)
+
+![image](https://files.catbox.moe/4ipzq5.jpg)
+
+![image](https://files.catbox.moe/bl5nuz.jpg)
+
+![image](https://files.catbox.moe/g1nm3b.jpg)
+
+![image](https://files.catbox.moe/4n7hsg.jpg)
+
+![image](https://files.catbox.moe/j8xh6v.jpg)
+
+![image](https://files.catbox.moe/cgqjl9.jpg)
+
+![image](https://files.catbox.moe/wpy2jd.jpg)
+
+![image](https://files.catbox.moe/bofclv.jpg)
+
+In the afternoon, while visiting relatives, we passed by the Chaiwopu No. 22 Spicy Chicken on Wuxing South Road. It is a 30-year-old shop, and it was packed with people and very lively. They serve Hui Muslim-style Xinjiang cuisine. A large portion of spicy chicken is a whole bird, and a medium portion is half. It is stir-fried to order, so it takes a while and you have to wait when it is busy, but the taste is better than Yang Le. Adding wide belt noodles (pidai mian) to it is very satisfying. Because the kids couldn't eat spicy food, we also ordered the mixed vegetable soup (dazahuai tang), which has beef meatballs, fried egg strips (jiasha), tofu, and wood ear mushrooms. The portion was large, and it was very warming in the winter. We also ordered stir-fried chestnut squash (banligua). The salty, fragrant, stir-fried squash was soft, waxy, and sweet. It was my first time eating it prepared this way, and it was quite good. The place is always too crowded and the service is just average, but the food is truly excellent. You cannot find this kind of spicy chicken (lazi ji) in Beijing.
+
+![image](https://files.catbox.moe/atl8wu.jpg)
+
+![image](https://files.catbox.moe/nsx24q.jpg)
+
+![image](https://files.catbox.moe/dtwq5l.jpg)
+
+![image](https://files.catbox.moe/pipuqb.jpg)
+
+![image](https://files.catbox.moe/qjk9kh.jpg)
+
+![image](https://files.catbox.moe/xr7yy3.jpg)
+
+![image](https://files.catbox.moe/y23ys8.jpg)
+
+![image](https://files.catbox.moe/jbczi4.jpg)
+
+![image](https://files.catbox.moe/wzm8fw.jpg)
+
+In the evening, we went to the cute Xinjiang Silk Road Feast (Silu Yan) at Shengda Plaza near the high-speed railway station. It is great for family gatherings. They have song and dance performances at night, and the menu is a fusion of many different things.
+
+![image](https://files.catbox.moe/zri7x0.jpg)
+
+![image](https://files.catbox.moe/911b50.jpg)
+
+![image](https://files.catbox.moe/ur2tc5.jpg)
+
+![image](https://files.catbox.moe/9kcvrn.jpg)
+
+![image](https://files.catbox.moe/jp09mm.jpg)
+
+![image](https://files.catbox.moe/he1a97.jpg)
+
+![image](https://files.catbox.moe/2rfcor.jpg)
+
+![image](https://files.catbox.moe/bc1akf.jpg)
+
+![image](https://files.catbox.moe/dp6qth.jpg)
+
+**February 15**
+
+In the morning, I took Suleiman to the top of Yaomo Mountain in Urumqi. It was his first time climbing a snow-covered mountain. We entered through the southeast gate. The path up to Yunmantai is quite gentle and the shortest route, so both the elderly and children can climb it. We took a dirt path going up and the paved road coming down. The scenery on both sides was different, and we even saw a pheasant on the way down.
+
+![image](https://files.catbox.moe/74tdvf.jpg)
+
+![image](https://files.catbox.moe/8634wa.jpg)
+
+![image](https://files.catbox.moe/ektasc.jpg)
+
+![image](https://files.catbox.moe/lmoqwa.jpg)
+
+![image](https://files.catbox.moe/4s53hl.jpg)
+
+![image](https://files.catbox.moe/udi463.jpg)
+
+![image](https://files.catbox.moe/rtamu1.jpg)
+
+![image](https://files.catbox.moe/6x6sr7.jpg)
+
+![image](https://files.catbox.moe/tm7nyn.jpg)
+
+Another restaurant on Zhujiang Road, Hotan Flower Black Pilaf (Heizhuafan), is also very unique. It was my first time eating black pilaf in Urumqi. They only sell it at noon. We asked at 10 a.m. and 6 p.m. and it was sold out both times. We finally got to eat it when we went after 4 p.m.
+
+Black pilaf is made by frying onions (piyazi) until they are completely charred and caramelized, rather than frying them to a light golden color like regular pilaf. They also add whole garlic cloves for flavor. Black pilaf has a richer flavor than white pilaf. I had it before in Tashkent and loved it, so I was happy to eat it again this time. You can actually find black pilaf in Southern Xinjiang, Uzbekistan, and Tajikistan, but it is rare in Northern Xinjiang. My relatives said an elderly Uzbek man used to sell black pilaf on Zhujiang Road, but we don't know if he is still there.
+
+Their black pilaf comes with lemonade, yogurt, and mung bean jelly (liangfen). The spicy vinegar in the jelly adds a great kick. The waiter will come over and ask if you want more rice.
+
+We also ordered the Hotan-style corn porridge. Hotan corn porridge is called 'umash' in the Uyghur language. To make it, you stir-fry onions in lamb fat, add diced lamb, then pour in lamb broth and bring it to a boil. You also add fresh corn kernels. It is completely different from the clear corn porridge in inland China. It is salty, rich, and full of ingredients, making it very warming in autumn and winter.
+
+![image](https://files.catbox.moe/8hujva.jpg)
+
+![image](https://files.catbox.moe/4zxrro.jpg)
+
+![image](https://files.catbox.moe/mal3uq.jpg)
+
+![image](https://files.catbox.moe/qazomc.jpg)
+
+![image](https://files.catbox.moe/met3kt.jpg)
+
+![image](https://files.catbox.moe/txdrz9.jpg)
+
+![image](https://files.catbox.moe/8ypmn4.jpg)
+
+There are some new Uyghur restaurants on Zhujiang Road. I want to try this Hotan noodle soup next time.
+
+![image](https://files.catbox.moe/omwd0m.jpg)
+
+![image](https://files.catbox.moe/mya0tr.jpg)
+
+![image](https://files.catbox.moe/qk5ctg.jpg)
+
+![image](https://files.catbox.moe/eonfm3.jpg)
+
+![image](https://files.catbox.moe/7lanfg.jpg)
+
+![image](https://files.catbox.moe/5zbq06.jpg)
+
+In the evening, we had a meal at a relative's house, eating meatball soup and slow-cooked beef bone marrow. The homemade meatballs have lots of meat and very little starch; you really can't find this taste in restaurants. The beef bone marrow was stewed until soft and flavorful, so even the elderly could eat it easily. Steamed oil bread (youxiang) is a specialty of Xinjiang Hui Muslims. It is not deep-fried, making it healthier. It is fluffy in layers and carries the unique aroma of vegetable oil and fragrant clover (xiangdouzi).
+
+![image](https://files.catbox.moe/2xy88w.jpg)
+
+![image](https://files.catbox.moe/bjvte1.jpg)
+
+![image](https://files.catbox.moe/5qjpnu.jpg)
+
+![image](https://files.catbox.moe/he70kt.jpg)
+
+![image](https://files.catbox.moe/gkj4qp.jpg)
+
+![image](https://files.catbox.moe/g7od7l.jpg)
+
+**February 16**
+
+In the morning, we attended a meal at the Huashenglou Banquet Hall, located across from the Changsheng Brigade Mosque in the southern suburbs of Urumqi. This land originally belonged to my wife's relatives, but later it was rented to a friend (dost) from Midong to open a restaurant. Whenever the family hosts a banquet, they replace the kitchen staff with relatives to cook and serve their friends and family themselves.
+
+Changsheng is located at the southern foot of Yamalike Mountain. Under the Qing Dynasty's policy of settling soldiers to farm the border and the migration waves during the Republic of China, Hui Muslims from Shaanxi, Ningxia, and Gansu arrived here to clear wasteland and farm, gradually forming a village. After the founding of New China, these Hui Muslim farming households were organized into the Changsheng Brigade, creating a stable Hui Muslim community. Compared to Hui Muslims living scattered in the city, the people here have kept more traditional customs, and their banquets are much larger.
+
+![image](https://files.catbox.moe/rx476s.jpg)
+
+![image](https://files.catbox.moe/ah98l6.jpg)
+
+![image](https://files.catbox.moe/txrzw7.jpg)
+
+![image](https://files.catbox.moe/6dwj7s.jpg)
+
+![image](https://files.catbox.moe/5njmbe.jpg)
+
+![image](https://files.catbox.moe/9k55xo.jpg)
+
+![image](https://files.catbox.moe/v272rm.jpg)
+
+![image](https://files.catbox.moe/psomet.jpg)
+
+![image](https://files.catbox.moe/9emvem.jpg)
+
+Following the order, nine small plates are served first while waiting for the main dishes, so people can drink tea and chat. The small plates contain things like dried fruits, snacks, and candied fruit. Then the small plates are cleared away and cold dishes are served, such as spiced dried tofu (xianggan), mung bean jelly (liangfen), and cold-tossed beef. Next come the stir-fried and stewed dishes, including clear-stewed lamb, braised beef steak, braised eggplant, pickled cabbage with lamb, fried hairtail fish, oil-seared meat (guoyourou), sauced meat-stuffed egg slices (jiashajiasha), stir-fried chives, and braised meatballs. These are all very traditional and have the true taste of a family banquet. Finally, they serve a sweet plate, also called eight-treasure rice (babaofan), which is very satisfying when drizzled with syrup.
+
+![image](https://files.catbox.moe/glol38.jpg)
+
+![image](https://files.catbox.moe/mb1u2z.jpg)
+
+![image](https://files.catbox.moe/9vljy7.jpg)
+
+![image](https://files.catbox.moe/p0d24o.jpg)
+
+![image](https://files.catbox.moe/f9vguy.jpg)
+
+![image](https://files.catbox.moe/wbrtas.jpg)
+
+![image](https://files.catbox.moe/oa3qoj.jpg)
+
+![image](https://files.catbox.moe/xk4ypd.jpg)
+
+![image](https://files.catbox.moe/ja4av0.jpg)
+
+![image](https://files.catbox.moe/mnox7o.jpg)
+
+![image](https://files.catbox.moe/5f6rtr.jpg)
+
+![image](https://files.catbox.moe/iqtnz3.jpg)
+
+![image](https://files.catbox.moe/jeytkl.jpg)
+
+![image](https://files.catbox.moe/cz541j.jpg)
+
+![image](https://files.catbox.moe/tg6jya.jpg)
+
+![image](https://files.catbox.moe/x50yi6.jpg)
+
+At noon, we had a gathering at Ma Laosan Huixiangge Restaurant in the Sangong area of Urumqi. The restaurant is near the northern edge of the city and specializes in Xinjiang Hui Muslim banquet dishes.
+
+We ate the nine-bowl three-row banquet (jiuwan sanxingzi), which included sauced meat-stuffed egg slices, braised fish chunks, pearl meatballs, braised beef steak, sweet plate, yellow-braised beef, braised meatballs, spicy chicken chunks, and sauced jelly (menzi). The nine-bowl three-row banquet comes in large and small sizes. Ordering a small portion along with a few other dishes is just right. We had light dishes like shrimp with snow peas and wontons, as well as bold-flavored dishes like peppercorn fish and peppercorn chicken. The restaurant also gave us complimentary chive and meat dumplings.
+
+![image](https://files.catbox.moe/u1eyfw.jpg)
+
+![image](https://files.catbox.moe/8l6r48.jpg)
+
+![image](https://files.catbox.moe/z3scrn.jpg)

content/Best_Halal_Food_in_Yunnan__Hui_Muslim_Rice_Noodles__Beef_and_Local_Dishes.md

@@ -0,0 +1,301 @@
+---
+title: "Best Halal Food in Yunnan: Hui Muslim Rice Noodles, Beef and Local Dishes"
+original_url: "https://salaamalykum.com/article/2683"
+canonical_url: "https://salaamalykum.com/article/2683"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:01:06Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "03cff6a7e9127ea6046d3f756671b37649d0346ce0ff26514311fb613725ad8c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Halal Food in Yunnan: Hui Muslim Rice Noodles, Beef and Local Dishes
+
+**Reposted from the web**
+
+**Summary:** This Yunnan halal food map covers Hui Muslim rice noodles, beef dishes, local restaurants, and regional food stops across Yunnan, with cultural and place details kept intact.
+
+**First stop: Shangri-La**
+
+**1. Plateau Beef Restaurant**
+
+![image](https://files.catbox.moe/g0ll6p.jpg)
+
+Shangri-La is in a Tibetan area and has no mosque in the city center. Most people running halal food businesses here are Hui Muslims from Dali.
+
+![image](https://files.catbox.moe/gilrzw.jpg)
+
+For breakfast, you can walk to the entrance of Dukezong Ancient Town for a bowl of rice noodles (mixian).
+
+Address: Entrance of Gama Lane, Changzheng Avenue, Shangri-La (opposite the Chengnan Police Station)
+
+**2. Yak Beef Hot Pot Garden**
+
+![image](https://files.catbox.moe/hx6d6b.jpg)
+
+You can find many yak beef restaurants near Dukezong Ancient Town in Shangri-La.
+
+![image](https://files.catbox.moe/mwq0wc.jpg)
+
+You must try yak beef in a Tibetan area. Yak beef hot pot involves boiling large chunks of beef in a pot, and you can add beef offal (niuza) to it.
+
+![image](https://files.catbox.moe/43y0dd.jpg)
+
+In Yunnan, you can eat mint just like cilantro.
+
+![image](https://files.catbox.moe/ma4bc5.jpg)
+
+Also, try dipping some saffron sprouts (zanghonghuamiao) in the pot.
+
+![image](https://files.catbox.moe/x2o39o.jpg)
+
+Butter tea (suyoucha) is a must-have drink to keep the cold away.
+
+Address: Near Dawa Road, Shangri-La
+
+**Second stop: Dali**
+
+**1. Yitianyuan**
+
+![image](https://files.catbox.moe/uz0wp9.jpg)
+
+This is a large restaurant chain from Kunming. The environment is nice and the service is thoughtful. The servers will keep reminding you not to order too much food to avoid waste.
+
+![image](https://files.catbox.moe/m3qks5.jpg)
+
+You must try the fried milk fan (zha rushan), a local snack.
+
+![image](https://files.catbox.moe/5luldr.jpg)
+
+Stir-fried yellow beef (xiaochao huangniurou) is also a common home-style dish in Yunnan.
+
+Address: 1st Floor, Dangshanzhou Hotel, No. 15 Fuhai Road, Xiaguan (near Minzu Square)
+
+**2. Erling Halal Snacks**
+
+![image](https://files.catbox.moe/ufewxv.jpg)
+
+There are many halal snacks inside Dali Ancient Town. There are 18 mosques in the local area, and the halal restaurants mainly serve local or Yunnan-style food.
+
+![image](https://files.catbox.moe/xbv2h6.jpg)
+
+You can have noodles here for breakfast. This is Dali-style noodles, and you can choose from many different seasonings yourself.
+
+Address: Opposite Aizhe Shiguang Hostel, Dali Ancient Town.
+
+**3. Shuanghe Halal Snacks**
+
+![image](https://files.catbox.moe/874dyl.jpg)
+
+You can see this shop as soon as you enter Dali Ancient Town.
+
+![image](https://files.catbox.moe/63ct8s.jpg)
+
+Try the Dali rice noodles (ershi). They are a bit like regular noodles, but the texture is slightly different.
+
+Address: Shuanghe Road, South Gate, Dali.
+
+**4. Nanwuliqiao Halal Food Street.**
+
+![image](https://files.catbox.moe/ag6fpx.jpg)
+
+A local friend introduced me to Nanwuliqiao Village, about 3 kilometers from the ancient city, where I found a street full of halal food.
+
+![image](https://files.catbox.moe/dfzx27.jpg)
+
+**This shop is located in the halal alley inside the village.**
+
+![image](https://files.catbox.moe/jjr25p.jpg)
+
+I haven't tried the black soup fish hot pot (wutang yu huoguo) yet.
+
+![image](https://files.catbox.moe/8w2i94.jpg)
+
+Beef in a copper pot (huopiao niurou) is a local specialty.
+
+![image](https://files.catbox.moe/rts0mq.jpg)
+
+Dali is a great place to stay for ten days or half a month to taste all these delicious foods.
+
+![image](https://files.catbox.moe/pb45f4.jpg)
+
+I felt a bit overwhelmed on this street because there were so many special halal dishes that I didn't know what to pick.
+
+![image](https://files.catbox.moe/nrqvmy.jpg)
+
+I chose to try the Dai-style barbecue.
+
+![image](https://files.catbox.moe/0rgw0u.jpg)
+
+The grilled tilapia comes with a red dipping sauce that has the sour and spicy flavor of the Dai people. Locals love Dai-style barbecue, and the sticky rice is free.
+
+Address: Middle section of Nanwuliqiao Village Halal Food Street.
+
+**5. Cold shrimp drink (liangxia) and sweet rice (tangfan).**
+
+![image](https://files.catbox.moe/3hbjoe.jpg)
+
+A drink that quenches thirst.
+
+![image](https://files.catbox.moe/ijdxta.jpg)
+
+You can mix the cold shrimp drink and sweet rice together for 2 yuan a serving. It is slightly sweet.
+
+Address: Entrance of the West Gate Mosque in Dali Ancient City.
+
+**Third stop: Xishuangbanna.**
+
+**1. Hongfu Halal Restaurant.**
+
+![image](https://files.catbox.moe/lkimla.jpg)
+
+This is a local halal restaurant in Xishuangbanna with Dai script on the sign. A local friend treated me here, and locals love coming here too.
+
+![image](https://files.catbox.moe/58uv67.jpg)
+
+Fish from the Lancang River.
+
+![image](https://files.catbox.moe/f2m8ac.jpg)
+
+Stir-fried local specialty vegetables.
+
+![image](https://files.catbox.moe/ycgqjz.jpg)
+
+Cold tossed beef.
+
+![image](https://files.catbox.moe/hem4n4.jpg)
+
+This is very similar to tofu puff soup.
+
+Address: No. 3 Menghun Road, Jinghong City, Xishuangbanna.
+
+**2. Jueduiniu Hui Muslim Restaurant**
+
+![image](https://files.catbox.moe/chdsw7.jpg)
+
+Not far from the Jinghong Mosque, there are several halal restaurants along both sides of the road.
+
+![image](https://files.catbox.moe/wbws5o.jpg)
+
+**Oil-drenched dried beef (youlin niuganba)**
+
+![image](https://files.catbox.moe/o4oho9.jpg)
+
+I tried some stir-fried green vegetables that I didn't know the name of.
+
+Address: No. 11 Galan Middle Road, Jinghong City
+
+**3. Jinqiao Halal Restaurant**
+
+![image](https://files.catbox.moe/70v3ci.jpg)
+
+This restaurant is run by Hui-Dai people. The Hui-Dai are local Hui Muslims in Xishuangbanna who have adopted Dai culture, or perhaps Dai people who have adopted Hui customs. They speak the Dai language and follow Dai traditions, but they practice Islam.
+
+![image](https://files.catbox.moe/nyfncn.jpg)
+
+I had beef rice noodles (migan) here for breakfast. The only difference between this and regular rice noodles (mixian) is the shape; migan is what the locals call them.
+
+Address: Entrance of Manluanhui Village, Xishuangbanna (There is another Hui-Dai village called Mansaihui 4 kilometers away, which also has a large mosque. You can walk there, and the scenery along the way is beautiful.)
+
+**4. Eight-Kilometer Hui-Dai Restaurant**
+
+![image](https://files.catbox.moe/rqu21z.jpg)
+
+A newly opened Hui-Dai restaurant that specializes in Dai-style barbecue.
+
+![image](https://files.catbox.moe/2w9tsb.jpg)
+
+Stir-fried yellow beef.
+
+![image](https://files.catbox.moe/b32eb2.jpg)
+
+Water coriander (shuixiangcai); it is worth trying just for the novelty.
+
+Address: Beside the road about 800 meters west of the Menghai County Passenger Station.
+
+In the old street of Menghai County, there is a mosque that you cannot find on Baidu Maps. You can also find food around the mosque, but unfortunately, they were already closed when I arrived.
+
+![image](https://files.catbox.moe/wzeelr.png)
+
+**Yuxi Halal Restaurant**
+
+![image](https://files.catbox.moe/sv7k5d.png)
+
+The young girl at this shop showed me the way to the mosque.
+
+**Stop Four: Kunming**
+
+**1. Guiji Xiaojinniu Restaurant**
+
+![image](https://files.catbox.moe/qurpgq.jpg)
+
+I have visited this restaurant both times I came to Kunming. It is a pretty good local-style restaurant.
+
+![image](https://files.catbox.moe/i0j70t.jpg)
+
+**Crispy skin roast chicken.**
+
+![image](https://files.catbox.moe/1qublr.jpg)
+
+Dried beef (niuganba), very appetizing.
+
+![image](https://files.catbox.moe/h68oit.jpg)
+
+Stir-fried rice cakes (erkua); you must try this when you come to Kunming, as it is rare elsewhere.
+
+![image](https://files.catbox.moe/ty8got.jpg)
+
+Jinniu charcoal-grilled meat, their signature dish.
+
+![image](https://files.catbox.moe/enndmr.jpg)
+
+Hui Muslim cold chicken (zhuangliangji) is also a signature dish.
+
+Address: Next to Shuncheng Mosque. Beside the mosque is a street full of halal snacks where you can walk and eat at the same time.
+
+**2. Yongning Mosque Snack City**
+
+![image](https://files.catbox.moe/yu4efg.jpg)
+
+In Kunming, almost every mosque sells halal snacks.
+
+![image](https://files.catbox.moe/7dev02.jpg)
+
+There are many types of rice noodles (mixian). The famous bridge-crossing rice noodles (guoqiao mixian) are not the most popular in Kunming. In Yunnan, bridge-crossing rice noodles are called water noodles (shuifen) and are similar to vermicelli. Real rice noodles are made from rice. Varieties include braised rice noodles (hongshao mixian), lamb rice noodles (yangrou mixian), and tofu pudding rice noodles (douhua mixian). Here, the noodles and soup are served separately, and you add the noodles to the soup as you eat.
+
+Address: Jinbi Road, Xishan District, Kunming.
+
+**3. Ershiqi Hunan Restaurant**
+
+![image](https://files.catbox.moe/8a2opb.jpg)
+
+It is not easy to find halal Hunan cuisine, but I discovered this place thanks to a friend in Yunnan.
+
+![image](https://files.catbox.moe/4dapu7.jpg)
+
+Stir-fried dried tofu with chili peppers (lajiao chao dougan) takes Hunan-style spice to the next level.
+
+![image](https://files.catbox.moe/0lsnbp.jpg)
+
+Spicy chicken with hot peppers (jianjiao ji) is fragrant and spicy.
+
+![image](https://files.catbox.moe/ememnq.jpg)
+
+Loving Wife copper pot fish cake (aiqi tongguo yugao) is not spicy, and the soup is fresh and delicious.
+
+Address: 4th Floor, Aegean Shopping Park, Guangfu Road.
+
+**4. Bread Workshop (Mianbao Gongfang)**
+
+![image](https://files.catbox.moe/w5dsao.png)
+
+This is the shop. Last time I came to Kunming, a friend treated me to flower cakes (xianhuabing), and I still cannot forget them. This is a chain store, so it is easy to find in Kunming.
+
+![image](https://files.catbox.moe/h2pkqs.jpg)
+
+They taste even better if you warm them up slightly.
+
+Address: Room 102, Building D5, Beichen Wealth Center, Beijing Road Extension.

content/Best_Hui_Muslim_Food_in_Shaoyang__Hunan_Rice_Noodles__Beef_and_Local_Halal_Dishe.md

@@ -0,0 +1,133 @@
+---
+title: "Best Hui Muslim Food in Shaoyang: Hunan Rice Noodles, Beef and Local Halal Dishes"
+original_url: "https://salaamalykum.com/article/2672"
+canonical_url: "https://salaamalykum.com/article/2672"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:49Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Halal Food"
+content_hash: "2c235bcde174015f6560f9c32517e4f3d03f92448effe898ef632ba0fda8d70b"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Best Hui Muslim Food in Shaoyang: Hunan Rice Noodles, Beef and Local Halal Dishes
+
+**Reposted from the web**
+
+**Summary:** This Shaoyang halal food guide follows Hui Muslim food in Hunan, including rice noodles, beef dishes, local snacks, and the author’s mosque-and-food route through the city.
+
+On May 1st, I arrived in Shaoyang from Changsha, Hunan, in the evening to slurp authentic Shaoyang rice noodles (shaoyang fen) at the long-standing Hui Muslim Restaurant No. 1 on Dongfeng Road.
+
+The two most famous Hui Muslim noodle shops in Shaoyang are Hui Muslim Restaurant No. 1 on Dongfeng Road and Hui Muslim Restaurant No. 2 on Hongqi Road. Both grew out of the Shaoyang Hui Muslim Canteen, which was formed in 1956 during the public-private partnership era by elders from the Shaoyang South Mosque and East Mosque. In 1960, the Shaoyang Hui Muslim Canteen split into Hui Muslim Canteen No. 1 on Dongfeng Road and Hui Muslim Canteen No. 2 on Hongqi Road. After restructuring in 1982, they were renamed Hui Muslim Restaurant No. 1 and Hui Muslim Restaurant No. 2. Today, both shops operate at their original locations, serving traditional Shaoyang Hui Muslim noodles and various snacks.
+
+Shaoyang noodles are known for being thick, round, and chewy, served in bright red chili oil. The Hui Muslim version is especially famous for its slow-cooked beef bone broth and large slices of beef. I ordered the top-tier three-delicacy noodles, which included beef egg dumplings, beef tripe, and large slices of beef, plus dried butterfly-shaped tofu (hudiegan) and pressed tofu (xianggan). This was my first time trying Hunan beef egg dumplings. They tasted great and felt very healthy. The beef tripe was chewy but not tough, and the beef was delicious. I asked the lady making the noodles for a mild spice level, and the heat was just right.
+
+The soul of Shaoyang noodles is the local mountain pepper oil (shanhujiao you). It is made by mixing mountain spice (shancangzi) with vegetable oil, giving it a crisp lemon scent with hints of mint and ginger.
+
+![image](https://files.catbox.moe/0l44ar.jpg)
+
+![image](https://files.catbox.moe/r308p6.jpg)
+
+![image](https://files.catbox.moe/2hu2vh.jpg)
+
+![image](https://files.catbox.moe/fbiax3.jpg)
+
+![image](https://files.catbox.moe/nc9hcv.jpg)
+
+![image](https://files.catbox.moe/trcmuv.jpg)
+
+![image](https://files.catbox.moe/qmtpla.jpg)
+
+![image](https://files.catbox.moe/41397q.jpg)
+
+![image](https://files.catbox.moe/0wm97x.jpg)
+
+Another very popular item at the shop is the freshly fried brown sugar rice cake (hongtang baba). Brown sugar is a Shaoyang specialty. The local sugarcane has high sugar content, and the white frost on the surface is very nutritious. The resulting brown sugar is sweet but not cloying, with a rich, lingering sweetness and a unique sugarcane aroma. The brown sugar rice cakes cost two yuan each, and many people out for an evening stroll buy them to eat.
+
+![image](https://files.catbox.moe/5ctcmu.jpg)
+
+![image](https://files.catbox.moe/g5c793.jpg)
+
+![image](https://files.catbox.moe/updfeq.jpg)
+
+Near Hui Muslim Restaurant No. 1 is the Shaoyang East Mosque. This is the oldest Hui mosque in Hunan, first built in 1368 (the first year of the Hongwu reign of the Ming Dynasty), which is why it is called the ancient mosque or old mosque.
+
+In the first year of the Hongwu reign, the first Hui Muslim families to move to Shaoyang were the Ma, Zhang, and Su families. In the second year, the Hai and Cai families arrived, forming the five founding families of the Shaoyang East Mosque. The ancestor of the Ma family, Ma Cheng, was originally from Taixing, Jiangsu. During the Yuan Dynasty, he served as an official in the Privy Council. In the first year of the Hongwu reign, he retired and moved to Shaoyang. Because his descendants were granted the hereditary title of 'Hundred-Household' official, they became known as the Hundred-Household Ma family. The ancestor of the Zhang family, Pu Luode, was originally from Sanhe, Langfang, Hebei. In the first year of the Hongwu reign, he was appointed as a commander in the Baoqing Guard and moved to Shaoyang. The Ming Emperor gave him the surname Zhang. The ancestor of the Su family, Su Tong, was originally from Beijing. During the Hongwu reign, he was appointed as a commander and moved to Shaoyang. The ancestor of the Hai family, Hai Mengshi, was originally from Shunyi District, Beijing. In the second year of the Hongwu reign, he was appointed to the Baoqing Guard and later settled in Hai Family Lane in Shaoyang. At the end of the Yuan Dynasty, the Cai family ancestor lived in the Hui Muslim camp outside the south gate of Nanjing. In the second year of the Hongwu reign, he was appointed as a commander and moved to Shaoyang.
+
+The original location of the Shaoyang East Mosque is unknown. It is only known that it was moved from near the ancient Baihe Mosque in Tianjiawan Third Lane inside the city to the cattle slaughtering area (niuping) at the north end of Goutoupo, facing the Shaofu Street entrance. Because the cattle slaughtering area was near a Buddhist nunnery, it faced frequent interference, and the building was too small. In 1743 (the eighth year of the Qianlong reign), they traded land with the Gao and Liu families from Zhangjiachong outside the city and rebuilt it at the current location of the East Mosque.
+
+The Shaoyang East Mosque was renovated in 1836 (the sixteenth year of the Daoguang reign), bombed by the Japanese army in 1944, and repaired in 1954. The main hall collapsed again in 1986, was rebuilt in 1990, and took on its current appearance after a Sinicization renovation in 2021.
+
+The Zhangjiachong entrance near the Shaoyang East Mosque has always been the main hub for Hui Muslim food businesses. During the Republic of China era, it was home to halal eateries like Sihailou, Shuangfaguan, Dongheguan, Dongheyuan, Cuixiangyuan, and Fengfayuan, where a bowl of rice noodles paired with a bowl of rice was the popular meal. In 1956, these eateries were brought under the management of the city's catering company, which became the predecessor to today's Hui Muslim Restaurant No. 1.
+
+![image](https://files.catbox.moe/lbljis.jpg)
+
+The cemetery for the Ma, Zhang, and Hai families of Shaoyang Hui Muslims is located at the west end of Xihu Bridge. The Shaoyang South Mosque moved next to the cemetery in 1992, and the area has since become a major gathering place for Shaoyang's Hui Muslims.
+
+![image](https://files.catbox.moe/9n1hq8.jpg)
+
+The Shaoyang South Mosque was originally located at Jinjiatai outside the South Gate. It was built in 1914 under the leadership of Ma Xiangwu and other local Hui Muslims, with Ma Linyi donating a significant amount of funds. In 1985, due to the construction of National Highway 207, the South Mosque was moved next to the Hui Muslim cemetery and rebuilt to its original size. The original contractor cut corners, leaving the main hall unusable. It was demolished and rebuilt, and the current structure was officially completed in 1992.
+
+![image](https://files.catbox.moe/r3adpy.jpg)
+
+The entrance to the Shaoyang South Mosque is likely the most convenient place for Shaoyang Hui Muslims to grab a meal. In the morning, the street is filled with vendors selling steamed buns (baozi), mung bean porridge, stir-fried rice noodles, and deep-fried dough sticks (youtiao), along with the standard beef rice noodles.
+
+A standout item at the steamed bun stall is the spicy dried tofu (dougan) bun. The filling is made of diced dried tofu, fresh chili, mountain pepper oil, and spicy chili oil, wrapped in dough leavened with sourdough starter, making it soft yet chewy. The stir-fried rice noodles use thick, round Shaoyang-style noodles, flash-fried over high heat until spicy and flavorful.
+
+![image](https://files.catbox.moe/vcrws8.jpg)
+
+![image](https://files.catbox.moe/0w64gy.jpg)
+
+![image](https://files.catbox.moe/i22wjb.jpg)
+
+![image](https://files.catbox.moe/jm4bht.jpg)
+
+![image](https://files.catbox.moe/9ehi78.jpg)
+
+![image](https://files.catbox.moe/245k5j.jpg)
+
+We also bought cat ear pastries (mao'erduo) at the Ma Girl Pastry Shop by the mosque entrance, which are flavored with brown sugar. Shaoyang brown sugar is very famous and has a unique sugarcane aroma.
+
+![image](https://files.catbox.moe/wxhr5o.jpg)
+
+![image](https://files.catbox.moe/pyr1o4.jpg)
+
+We had lunch at the Zhang Family Hui Muslim Restaurant by the Shaoyang South Mosque, where you can find the most classic Shaoyang Hui Muslim stir-fry dishes.
+
+Shaoyang Hui Muslim cuisine focuses on beef, covering almost every edible part of the cow, from basic stir-fried beef to beef hoof, beef tendon, beef tripe, beef omasum, and their signature large slices of beef. They offer hot stir-fry methods like small-batch frying, iron-plate cooking, and toothpick beef, as well as soups like beef omasum soup. If you want spicy food, you can order stir-fried beef with chili, sour and spicy chicken giblets, stir-fried chili with fermented black beans, or steamed fish with Lao Gan Ma sauce. If you prefer less spice, you can ask the staff for mild or no spice, which makes it easy for northerners to enjoy.
+
+We ordered stir-fried beef hoof, home-style grass carp, and stir-fried asparagus lettuce (wosun). The beef hoof was stir-fried with green chili, just like the stir-fried beef, but the hoof felt a bit tough and hard to chew. The asparagus lettuce was the best part—very fresh and tender. The kind you buy in Beijing supermarkets can't compare. They use a lot of rapeseed oil for vegetables here, which I think adds great flavor, but those who prefer lighter food should mention it beforehand. The home-style grass carp had quite a few bones, but the meat was excellent and lacked the fishy smell often found in northern grass carp. I usually don't like grass carp in Beijing, but I ordered it after the owner said the Hunan grass carp was good, and it turned out to be delicious.
+
+They are very observant of their faith, and the mosque's imam (pieshen) even came to eat there at noon. After prayers, the elders from the mosque all came to the shop for noodles, which shows that the locals really trust this place. Their mooncakes (yuebing) are also very popular. While we were eating, we saw several groups of people come by just to buy them. The local Shaoyang mooncakes are just too big. After finishing one, you feel like you do not need to eat a meal.
+
+![image](https://files.catbox.moe/mjr27x.jpg)
+
+![image](https://files.catbox.moe/rmg882.jpg)
+
+![image](https://files.catbox.moe/7qd49t.jpg)
+
+![image](https://files.catbox.moe/rlapyx.jpg)
+
+![image](https://files.catbox.moe/kafj49.jpg)
+
+![image](https://files.catbox.moe/27noxb.jpg)
+
+![image](https://files.catbox.moe/ppso4p.jpg)
+
+The wall at the entrance of the South Mosque (Nansi) in Shaoyang features a series of paintings about the history of local Hui Muslims. The images include traditional Hui mooncakes, Hui sesame oil (xiangyou), Hui fried tofu (youdoufu), a Hui canteen, the Jiqing Hui Restaurant, and the Nanmenkou Three Spices Shop. There are many other shops near the entrance of the South Mosque, such as Zhang's Hui Barbecue, a pastry shop run by a Hui person named Su, and Ma's Hui Noodle Shop. There is also a hotel for ethnic minorities inside the South Mosque courtyard, making it very convenient for eating and staying.
+
+![image](https://files.catbox.moe/i7p3lf.jpg)
+
+![image](https://files.catbox.moe/xbz4y7.jpg)
+
+![image](https://files.catbox.moe/3cupnk.jpg)
+
+![image](https://files.catbox.moe/1oqota.jpg)
+
+![image](https://files.catbox.moe/v9xmcg.jpg)
+
+![image](https://files.catbox.moe/rdbgat.jpg)
+
+![image](https://files.catbox.moe/wy4xrd.jpg)

content/Book_Notes_on_Hui_Muslim_Speech__Language__Identity_and_Muslim_Culture_in_China.md

@@ -0,0 +1,61 @@
+---
+title: "Book Notes on Hui Muslim Speech: Language, Identity and Muslim Culture in China"
+original_url: "https://salaamalykum.com/article/1927"
+canonical_url: "https://salaamalykum.com/article/1927"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:40Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "7a0d20742b4dd50059f863ef47da86c5f93d1b052d368adec1897336386c6307"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Book Notes on Hui Muslim Speech: Language, Identity and Muslim Culture in China
+
+**Reposted from the web**
+
+**Summary:** This travel note introduces Book Notes on Hui Muslim Speech: Language, Identity and Muslim Culture in China. Today I am sharing two books related to the language of Hui Muslims. It is useful for readers interested in Hui Muslims, Chinese Language, Muslim Culture.
+
+Today I am sharing two books related to the language of Hui Muslims.
+
+The first one is the Urumqi Hui Muslim Language Gazetteer; Zainabu and I speak in this 'AA-zi' style in our daily lives, and it also includes the unique Urumqi Hui Muslim way of teasing others: 'zi-zi-zi'.
+
+![image](https://files.catbox.moe/xtvhev.jpg)
+
+![image](https://files.catbox.moe/37mthr.jpg)
+
+![image](https://files.catbox.moe/edr75b.jpg)
+
+![image](https://files.catbox.moe/fhis71.jpg)
+
+**Some religious terminology.**
+
+![image](https://files.catbox.moe/j861ay.jpg)
+
+**The differences between Urumqi Hui Muslim dialect and Han Chinese dialect.**
+
+![image](https://files.catbox.moe/xkadpe.jpg)
+
+**The characteristics of the Urumqi Hui Muslim dialect.**
+
+![image](https://files.catbox.moe/mn6jox.jpg)
+
+The differences between Urumqi Hui Muslim dialect and Han Chinese dialect. The Hui Muslim dialect is based on the Shaanxi dialect, while the Han Chinese dialect is based on the Gansu dialect.
+
+![image](https://files.catbox.moe/fts9v6.jpg)
+
+The second book is a selection of Hui Muslim language published by the Tianjin Beisi (North Mosque) in 2001. The Hui Muslim language is a precious cultural treasure, and some young people today can no longer master it proficiently.
+
+![image](https://files.catbox.moe/af17xy.jpg)
+
+Alim, meaning 'scholar' in Arabic. Example sentence: The ink of an Alim is more precious than the blood of a Shahid (martyr).
+
+Akhirah, meaning 'the afterlife' in Arabic. Example sentence: This world is the sowing field for the Akhirah. Bakhil, meaning 'stingy' in Arabic. Example sentence: A Bakhil person cannot enter Paradise. Bala, meaning 'disaster' in Arabic. Example sentence: Wasting food will bring about a Bala. Bandah, meaning 'servant' in Persian. Example sentence: The intention of a Bandah, the joy of sincerity. Barakah, meaning 'blessing' in Arabic. Example sentence: When a guest enters the home, Barakah comes with them. Dushman, meaning 'enemy' in Persian; in daily life, it is often used to describe someone who is unreasonable and likes to go against others. Du'a, meaning 'supplication' in Arabic. Example sentence: Keep the Du'a in your heart, and peace be upon you. Dunya, meaning 'the present world' in Arabic. Example sentence: Work for the Dunya as if you will live for a thousand years, and work for the afterlife as if you will pass away in an instant.
+
+![image](https://files.catbox.moe/g5twhz.jpg)
+
+![image](https://files.catbox.moe/cnjcwo.jpg)
+
+![image](https://files.catbox.moe/o13bcu.jpg)

content/CECC_Annual_Report_2022___ETHNIC_MINORITY_RIGHTS.md

@@ -0,0 +1,30 @@
+---
+title: "CECC Annual Report 2022 | ETHNIC MINORITY RIGHTS"
+original_url: "https://salaamalykum.com/article/1540"
+canonical_url: "https://salaamalykum.com/article/1540"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:16:38Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "dbf6649e65eaaad7160515ad89dd2be6186bf5f0d3392db70fe07d1dfad35478"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# CECC Annual Report 2022 | ETHNIC MINORITY RIGHTS
+
+The infos from CECC Annual Report 2022 
+ 
+link: https://www.cecc.gov/sites/chinacommission.house.gov/files/documents/2022_CECC_Report_0.pdf
+ ETHNIC MINORITY RIGHTS
+
+Findings
+
+• During the Commission’s 2022 reporting year, People’s Re- public of China (PRC) authorities implemented policies that limited the freedom of ethnic minority groups to express their cultural and religious identities, in contravention of the PRC Regional Ethnic Autonomy Law and international law such as the International Covenant on Civil and Political Rights (ICCPR) and the International Covenant on Economic, Social and Cultural Rights.
+
+• During this reporting year, PRC officials introduced lan- guage and education policies that prioritized the acquisition of Mandarin Chinese and the reduction of ethnic minority lan- guage instruction. Australian scholar James Leibold said, ‘‘[T]he education system is now the front lines in President Xi Jinping’s assault on ethnic minority cultures in China.’’
+
+• Authorities implemented programs and activities in Hui reli- gious communities this past year which were aimed at ‘‘sinicizing’’ Islamic practices, a trend observers say limits Hui Muslims’ ability to practice their religion and culture.
+
+• Following protests in the Inner Mongolia Autonomous Re- gion in fall 2020 over a new policy to reduce Mongolian lan- guage instruction in schools, authorities worked to eliminate dissent among Mongol parents, students, teachers, and others in the region. Officials launched mass ‘‘rectification’’ and ‘‘re- education’’ campaigns, including through ‘‘patriotism courses,’’ to shore up support throughout all segments of Mongol society for the PRC’s sinicization policies.

content/CONGRESSIONAL_EXECUTIVE_COMMISSION_ON_CHINA_ANNUAL_REPORT_2022__Crackdown_on_Hui.md

@@ -0,0 +1,21 @@
+---
+title: "CONGRESSIONAL-EXECUTIVE COMMISSION ON CHINA ANNUAL REPORT 2022: Crackdown on Hui Religion and Culture"
+original_url: "https://salaamalykum.com/article/1536"
+canonical_url: "https://salaamalykum.com/article/1536"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:16:19Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "11243be3a1b8922b318133005ca8962fca906a390b10f5a1be57c3ed0aca8b08"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# CONGRESSIONAL-EXECUTIVE COMMISSION ON CHINA ANNUAL REPORT 2022: Crackdown on Hui Religion and Culture
+
+https://www.cecc.gov/sites/chinacommission.house.gov/files/documents/2022_CECC_Report_0.pdf
+Full pdf link:
+During this reporting year, authorities implemented programs and activities in Hui religious communities that were aimed at ‘‘sinicizing’’ Islamic practices, a trend observers say limits Hui Muslims’ ability to practice their religion and culture. Authorities demolished and removed features such as domes and minarets from mosques which serve Hui communities, in order to ‘‘sinicize’’ the mosques and eradicate ‘‘Saudi and Arabic influence.’’ In one case, beginning in July 2021, authorities removed the domes and minarets from the front gate of the Dongguan Mosque in Xining municipality, Qinghai province. The mosque, one of the largest in China, is viewed as symbolically important in the Hui commu- nity. In June 2022, authorities in Zhaotong municipality, Yunnan province, demolished the domes and minarets of Baoshan Mosque, and beat dozens of Hui Muslims who had attempted to guard the mosque, many of whom had to be hospitalized for their injuries. According to human rights organization Christian Solidarity World-wide (CSW), local authorities announced demolition plans in 2021, calling them part of a project to get rid of ‘‘Saudi and Arabic influ- ence.’’25 CSW reported that according to Zhaotong residents, only three out of more than 100 local mosques retained their domes and minarets, as officials had removed them from nearly all of the mosques.
+
+An activity launched by authorities in Qinghai was another ex- ample of official actions to ‘‘sinicize’’ Islamic practices. Beginning in October 2021, provincial-level government and Party officials in Qinghai organized religious personnel to travel to mosques throughout the province, in the fourth such tour of its kind, to ‘‘pro- mote a Chinese communal national consciousness’’ and ‘‘guide the Muslim masses to unite closely around the Party and the govern- ment.’’ A Chinese scholar of folk religions told Radio Free Asia that the official aim of this type of activity was to convert religious believers into ‘‘believers in the Party.’’ [For more information on freedom of religion for Muslims in China, see Section III—Freedom of Religion and Section X—Xinjiang.]

content/Carter_Holton_s_Old_Photos_of_Beijing_and_Tianjin_Hui_Muslims.md

@@ -0,0 +1,159 @@
+---
+title: "Carter Holton's Old Photos of Beijing and Tianjin Hui Muslims"
+original_url: "https://salaamalykum.com/article/2015"
+canonical_url: "https://salaamalykum.com/article/2015"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:57Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Culture & Heritage"
+content_hash: "183bcc48d04c5615c1073afa7e39033dc1ded00fc47d4f97e2b38a066d586b6c"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# Carter Holton's Old Photos of Beijing and Tianjin Hui Muslims
+
+**Reposted from the web**
+
+**Summary:** Carter Holton's Old Photos of Beijing and Tianjin Hui Muslims is presented here as a firsthand travel account in clear English, beginning with this scene: Reverend Carter Holton was an American missionary who worked in Northwest China from 1923 to 1949, leaving behind over 5,000 precious photographs. The account keeps its focus on Hui Muslims, Old Photos, Beijing Mosques while preserving the names, places, food, and historical details from the Chinese source.
+
+Reverend Carter Holton was an American missionary who worked in Northwest China from 1923 to 1949, leaving behind over 5,000 precious photographs. After the Reverend passed away, his daughter Lora Jean Heurlin donated these materials to the Harvard-Yenching Library in the early 1990s, and the library finished digitizing them in 2011.
+
+Online address: Carter D. Holton Collection | Harvard Library
+
+In August 1936, Reverend Holton returned to China after finishing his vacation in the United States. In early 1937, Holton reached Tianjin and Beijing, where he visited several mosques before traveling through Xi'an and Lanzhou to Hezhou to continue his missionary work.
+
+Below, I will share the old photos Reverend Holton took in Beijing and Tianjin in early 1937.
+
+**Beijing**
+
+In early spring 1937, the Eid al-Fitr prayer service at the Niujie Mosque.
+
+![image](https://files.catbox.moe/h8rapr.jpg)
+
+![image](https://files.catbox.moe/ityrl7.jpg)
+
+![image](https://files.catbox.moe/622lbb.jpg)
+
+![image](https://files.catbox.moe/nwq0or.jpg)
+
+![image](https://files.catbox.moe/xrt9y2.jpg)
+
+![image](https://files.catbox.moe/zyd6r1.jpg)
+
+![image](https://files.catbox.moe/dy13wj.jpg)
+
+**After the prostration.**
+
+![image](https://files.catbox.moe/k5scnw.jpg)
+
+![image](https://files.catbox.moe/qmzqfz.jpg)
+
+![image](https://files.catbox.moe/zraa2y.jpg)
+
+The potted plants in the courtyard were donated by Gai Biting, a famous social activist from Niujie.
+
+![image](https://files.catbox.moe/wjz09d.jpg)
+
+**Children watching the prayer service.**
+
+![image](https://files.catbox.moe/wlndhs.jpg)
+
+![image](https://files.catbox.moe/7c5z5f.jpg)
+
+![image](https://files.catbox.moe/27d041.jpg)
+
+![image](https://files.catbox.moe/ky846y.jpg)
+
+Imam Wang Lianyu of Niujie (wearing a white cap on the left) came from a family of imams.
+
+![image](https://files.catbox.moe/zyj0r8.jpg)
+
+**Jiaozi Hutong Mosque.**
+
+![image](https://files.catbox.moe/5kunra.jpg)
+
+A funeral bier (maiti xiazi) at the entrance of Jiaozi Hutong, inscribed with 'Beiping Jiaozi Hutong Mosque Funeral Mutual Aid Group'.
+
+![image](https://files.catbox.moe/uez8a8.jpg)
+
+**Sanlihe Mosque.**
+
+![image](https://files.catbox.moe/f0s17t.jpg)
+
+**Tianqiao Mosque.**
+
+![image](https://files.catbox.moe/xw2pse.jpg)
+
+**Tianjin.**
+
+**Tianjin South Mosque (Qingzhen Nandasi) in January 1937.**
+
+![image](https://files.catbox.moe/0w7zf6.jpg)
+
+![image](https://files.catbox.moe/hkax1p.jpg)
+
+![image](https://files.catbox.moe/mw7uyr.jpg)
+
+![image](https://files.catbox.moe/520zq8.jpg)
+
+![image](https://files.catbox.moe/3rxwzk.jpg)
+
+**The ablution room (shuifang) of the South Mosque.**
+
+![image](https://files.catbox.moe/z7fohx.jpg)
+
+![image](https://files.catbox.moe/mv5cyi.jpg)
+
+**Inside the main prayer hall of the Tianjin South Mosque.**
+
+![image](https://files.catbox.moe/yyxer9.jpg)
+
+![image](https://files.catbox.moe/ntxnuu.jpg)
+
+![image](https://files.catbox.moe/d3w97r.jpg)
+
+![image](https://files.catbox.moe/y5ufjm.jpg)
+
+![image](https://files.catbox.moe/pm0zlo.jpg)
+
+![image](https://files.catbox.moe/wnf5h5.jpg)
+
+![image](https://files.catbox.moe/rzlrbd.jpg)
+
+![image](https://files.catbox.moe/8mdyub.jpg)
+
+![image](https://files.catbox.moe/d27zk7.jpg)
+
+**Calligraphy at the Tianjin South Mosque (some also believe it is the North Mosque).**
+
+![image](https://files.catbox.moe/6mj7ip.jpg)
+
+It is speculated to be the main hall of the Tianjin South Mosque, though some suggest it might be a mosque in Tongzhou or Changping.
+
+![image](https://files.catbox.moe/p1jsis.jpg)
+
+**Missionaries visiting the Tianjin North Mosque (Qingzhen Beidasi).**
+
+![image](https://files.catbox.moe/frwx6y.jpg)
+
+![image](https://files.catbox.moe/hm4xhi.jpg)
+
+![image](https://files.catbox.moe/aqmi08.jpg)
+
+**It is speculated to be a halal meat stall on Qingzhen North Lane, near the Tianjin South Mosque.**
+
+![image](https://files.catbox.moe/3w19uy.jpg)
+
+A snowy scene at a mosque in Tianjin in January 1937.
+
+![image](https://files.catbox.moe/5h91qm.jpg)
+
+![image](https://files.catbox.moe/3e5u8m.jpg)
+
+![image](https://files.catbox.moe/mlpnha.jpg)
+
+![image](https://files.catbox.moe/pfvof0.jpg)
+
+![image](https://files.catbox.moe/rif3hz.jpg)

content/China_Mosque_Travel_Guide_Jiangsu_Huai_an__Hui_Muslim_Streets__Mosques_and_Local.md

@@ -0,0 +1,345 @@
+---
+title: "China Mosque Travel Guide Jiangsu Huai'an: Hui Muslim Streets, Mosques and Local History"
+original_url: "https://salaamalykum.com/article/2989"
+canonical_url: "https://salaamalykum.com/article/2989"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:36Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "96c6818ca7865ab694fe6960dc43a394316424e9d8b7cb76d57d84631fe26e24"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# China Mosque Travel Guide Jiangsu Huai'an: Hui Muslim Streets, Mosques and Local History
+
+**Reposted from the web**
+
+**Summary:** This Jiangsu travel account revisits Huai an in 2017 through mosques, Hui Muslim community history, streets, and local food. It preserves the original notes on removed source material, place names, architectural details, and historical references.
+
+Because the article was taken down, I have revised and reposted it.
+
+On March 11, 2017, I went to Huai'an, Jiangsu, to explore the food and sights. I visited three places: Qingjiangpu, Hexia, and Wangjiaying. I will introduce them to you one by one.
+
+**Qingjiangpu**
+
+In 1415 (the 13th year of the Yongle reign of the Ming Dynasty), Chen Xuan, the Earl of Pingjiang, dredged Qingjiangpu. He built the Changying Granary, which stretched for several miles, and the massive Qingjiang Shipyard. He conscripted over 6,000 craftsmen, and grain transport ships from every province were repaired and built here. As a hub for grain transport, the town of Qingjiangpu gradually took shape and became increasingly prosperous.
+
+Because navigating the Yellow River section of the canal was very dangerous and waiting times to pass through locks in Shandong were too long, many merchants and travelers chose to leave their boats at Qingjiangpu. They would cross the Yellow River at Wangjiaying and switch to horse-drawn carriages to continue north. Qingjiangpu became a transportation hub known for "southern boats and northern horses."
+
+In 1677 (the 16th year of the Kangxi reign), the Director-General of Grain Transport moved to Qingjiangpu, making it the center of the grain transport system. In his collection of notes and stories, "Seven Inks of the Golden Pot" (Jinhu Qimo), the Qing Dynasty writer Huang Junzai recorded: "Along the Qingjiang River for over ten miles, the markets were prosperous and filled with goods. People from all directions gathered here, with shoulders rubbing and carriage wheels touching; it was truly magnificent."
+
+However, due to the dual impact of the Taiping Heavenly Kingdom capturing Nanjing in 1853 (the third year of the Xianfeng reign) and the Yellow River bursting its banks and changing course at Tongwaxiang in 1855 (the fifth year of the Xianfeng reign), the canal began to fall into disrepair and silt up. In 1860, the Nian Army captured Qingjiangpu, and its twenty-mile-long bustling market streets were burned down. In 1873, the Qing government ordered the China Merchants' Steam Navigation Company to transport grain from Shanghai to Tianjin by steamship, causing Qingjiangpu to decline rapidly. After the Jinpu Railway opened in 1912, Qingjiangpu declined even further. When the new Grand Canal was completed in 1959, Qingjiangpu finally ended its history as a transportation hub.
+
+![image](https://files.catbox.moe/o2bdoi.jpg)
+
+![image](https://files.catbox.moe/teta1v.jpg)
+
+![image](https://files.catbox.moe/sfi9mb.jpg)
+
+**Qingjiang Mosque**
+
+The most important wharf in Qingjiangpu is next to Yuezha. It is called the Imperial Wharf (Yu Matou) because both the Kangxi and Qianlong emperors landed there during their southern inspection tours. This was once the most prosperous and lively place in Qingjiangpu.
+
+Starting from the Ming Dynasty, Hui Muslims did business on Yuehe Street in front of the Imperial Wharf. This gradually formed the Yuehe Street Hui Muslim community in Qingjiangpu, and the center of this community is the Qingjiang Mosque.
+
+![image](https://files.catbox.moe/wgdtbg.jpg)
+
+![image](https://files.catbox.moe/9bpsy4.jpg)
+
+Qingjiang Mosque was originally called Yuanpu Mosque. It was first built during the Jiajing period of the Ming Dynasty and underwent large-scale renovations and expansions in 1799 (the 57th year of the Qianlong reign). In 1860 (the 10th year of the Xianfeng reign), the Nian Army captured Qingjiangpu and destroyed the mosque. The imam, Ma Huanwen, unfortunately passed away from illness while raising funds for its reconstruction. Fortunately, an elder from Nanjing named Jiang Hengqing took over. He organized everyone to raise funds, and they finally rebuilt the main prayer hall in 1870 (the 9th year of the Tongzhi reign).
+
+![image](https://files.catbox.moe/402pwr.jpg)
+
+![image](https://files.catbox.moe/q3rr8f.jpg)
+
+![image](https://files.catbox.moe/o4vgkv.jpg)
+
+![image](https://files.catbox.moe/lgv5rx.jpg)
+
+![image](https://files.catbox.moe/zml6yo.jpg)
+
+![image](https://files.catbox.moe/3vj39b.jpg)
+
+![image](https://files.catbox.moe/n9d0v8.jpg)
+
+![image](https://files.catbox.moe/9i4ctg.jpg)
+
+![image](https://files.catbox.moe/etyoii.jpg)
+
+![image](https://files.catbox.moe/4rhw6p.jpg)
+
+The 1870 (9th year of the Tongzhi reign) stele inscription titled 'Record of Rebuilding the Mosque Main Hall' inside the mosque tells the history of Qingjiang Mosque.
+
+![image](https://files.catbox.moe/aribd1.jpg)
+
+![image](https://files.catbox.moe/m2ldrt.jpg)
+
+In 1910 (the 2nd year of the Xuantong reign), Qingjiang Mosque established Muying Primary School next to the mosque to teach both Chinese and Arabic. The famous historian Professor Pang Pu once studied there. Today, the school building is destroyed, and no traces remain.
+
+To the west of the mosque once stood the former residence of Zuo Baogui, known as the Zuo Mansion. General Zuo Baogui led his troops to defend the Xuanwu Gate in Pyongyang during the First Sino-Japanese War in 1894 (the 20th year of the Guangxu reign), dealing heavy blows to the Japanese army. On September 15, General Zuo Baogui personally lit a cannon to fire. His right arm was blown off, but he bandaged the wound and kept fighting. He was eventually hit in the chest by a shell and died a heroic death at the age of 57. That same year, the Yangzhou government followed an imperial decree to build a cenotaph for Zuo Baogui next to the Puhading Tomb in Yangzhou, which is still preserved today.
+
+Qingjiang Mosque stopped its activities and was occupied in 1966. It was renovated in 1979 and has been open ever since.
+
+![image](https://files.catbox.moe/klxueq.jpg)
+
+![image](https://files.catbox.moe/jxy15d.jpg)
+
+**Halal food in Qingjiangpu.**
+
+There are over ten halal restaurants in Qingjiangpu. Just on the Yuehe Snack Street in front of the mosque, there are eight, and each one has its own specialty.
+
+![image](https://files.catbox.moe/9mitlv.jpg)
+
+![image](https://files.catbox.moe/0fzyxu.jpg)
+
+![image](https://files.catbox.moe/c47pzy.jpg)
+
+![image](https://files.catbox.moe/iibf6e.jpg)
+
+![image](https://files.catbox.moe/amkirp.jpg)
+
+Liu Si Noodle Shop serves chicken noodle soup with fish balls, beef balls, and squid. The fish balls are super delicious, and the soup is excellent. It feels great to finish a bowl. However, the owner said this area will be demolished in a year or two, so they will likely have to move.
+
+![image](https://files.catbox.moe/xlokf1.jpg)
+
+![image](https://files.catbox.moe/q7hsrx.jpg)
+
+![image](https://files.catbox.moe/demokn.jpg)
+
+![image](https://files.catbox.moe/se80i4.jpg)
+
+![image](https://files.catbox.moe/6pdi1q.jpg)
+
+Salted goose (yanshui e) from Sha's Beef Shop.
+
+![image](https://files.catbox.moe/jnc1d2.jpg)
+
+![image](https://files.catbox.moe/2hqpfe.jpg)
+
+![image](https://files.catbox.moe/muuj6h.jpg)
+
+![image](https://files.catbox.moe/cct98j.jpg)
+
+Wonton noodles (huntun mian) from Ding Si Wonton Noodle Shop.
+
+![image](https://files.catbox.moe/h9ql6f.jpg)
+
+![image](https://files.catbox.moe/6hfsxy.jpg)
+
+![image](https://files.catbox.moe/5qzchx.jpg)
+
+![image](https://files.catbox.moe/dw4c6t.jpg)
+
+**Little sparrows (fried mini wontons).**
+
+![image](https://files.catbox.moe/0kujna.jpg)
+
+![image](https://files.catbox.moe/4g9tif.jpg)
+
+![image](https://files.catbox.moe/2nu1am.jpg)
+
+![image](https://files.catbox.moe/s9ukut.jpg)
+
+Seman Cafe is run by local Hui Muslims. They serve tea in the afternoon and grilled skewers at night. I ordered Arabic coffee, dates, and date milk. The atmosphere is quite nice.
+
+![image](https://files.catbox.moe/uyzvvc.jpg)
+
+![image](https://files.catbox.moe/v2i2i9.jpg)
+
+![image](https://files.catbox.moe/0q4g7s.jpg)
+
+![image](https://files.catbox.moe/572zw3.jpg)
+
+![image](https://files.catbox.moe/qk8chd.jpg)
+
+![image](https://files.catbox.moe/hg97bn.jpg)
+
+![image](https://files.catbox.moe/nqjq1a.jpg)
+
+![image](https://files.catbox.moe/tmu2pp.jpg)
+
+Saudi perfume.
+
+![image](https://files.catbox.moe/fmbvu4.jpg)
+
+![image](https://files.catbox.moe/hzp75d.jpg)
+
+![image](https://files.catbox.moe/236hxv.jpg)
+
+I read for a while in the cafe. There are many books on the shelves.
+
+![image](https://files.catbox.moe/kvq9o6.jpg)
+
+![image](https://files.catbox.moe/g4fsht.jpg)
+
+![image](https://files.catbox.moe/jkwoaq.jpg)
+
+![image](https://files.catbox.moe/zuz9i8.jpg)
+
+Finally, I bought some Dubai wheat soda.
+
+![image](https://files.catbox.moe/kphnt9.jpg)
+
+**Hexia Ancient Town.**
+
+Travel south along the Grand Canal from Qingjiangpu, and you will reach Hexia Ancient Town, not far northwest of the Huai'an Prefecture city. Hexia is the largest town in the suburbs of Huai'an. Its historical official name was Manpu. After Emperor Shizong of the Later Zhou Dynasty attacked the Southern Tang, he set up the Manpu Customs here and built dams and locks. During the Song and Yuan dynasties, Hexia developed into an important canal town.
+
+![image](https://files.catbox.moe/zu39gu.jpg)
+
+![image](https://files.catbox.moe/akmzbs.jpg)
+
+![image](https://files.catbox.moe/j1yhhe.jpg)
+
+Because the salt fields along the coast of Huaibei produced high-quality salt, many salt merchants from the northwest and Anhui came to Huaibei during the late Ming Dynasty. The Huaibei Salt Transport Office was located in Hexia. Salt from the fields had to be shipped to Hexia for inspection before merchants sold it elsewhere. Hexia then entered its most prosperous period. Salt merchants built gardens and courtyards there. The Qing Dynasty record "Hexia Annals of Huai'an" states: "Wealthy salt merchants brought their capital and made their homes in Hexia, making the town extremely prosperous." The wealth brought by these merchants made the town's business thrive, and many Hui Muslims also came to settle in Hexia.
+
+In 1831 (the 11th year of the Daoguang reign), Liangjiang Governor Tao Peng implemented the ticket salt law in Huaibei, requiring permits to transport salt. Many salt merchants went bankrupt quickly. This event is known as the "Salt Reform," and Hexia Ancient Town began to decline from then on.
+
+![image](https://files.catbox.moe/udpar8.jpg)
+
+Hexia Mosque was first built in the Ming Dynasty. In 1860 (the 10th year of the Xianfeng reign), when the Nian Army captured Huai'an, 10 rooms of the mosque were burned down, but it was later rebuilt. After 1966, Hexia Mosque stopped its activities and four rooms were damaged. It resumed activities in 1986 and recently underwent major renovations to reach its current state.
+
+![image](https://files.catbox.moe/3sln3v.jpg)
+
+![image](https://files.catbox.moe/hsyj4g.jpg)
+
+![image](https://files.catbox.moe/r2yuvz.jpg)
+
+![image](https://files.catbox.moe/3896b4.jpg)
+
+![image](https://files.catbox.moe/9socyc.jpg)
+
+![image](https://files.catbox.moe/9mbl0j.jpg)
+
+When we visited, the Hexia Mosque was empty. Imam Sha was running a beef and lamb shop on the other side of town and only goes to the mosque when needed.
+
+![image](https://files.catbox.moe/lgnjk2.jpg)
+
+![image](https://files.catbox.moe/81vrt4.jpg)
+
+In the early years of the Republic of China, a Hui Muslim named Zhang Bu'ao opened the Kaifuxingzhai Halal Restaurant in Hexia Town. It was a famous halal restaurant at the time with 11 rooms, two of which faced the street. The building still stands today and is listed as a cultural relic protection unit in Huai'an City.
+
+![image](https://files.catbox.moe/hqrrae.jpg)
+
+![image](https://files.catbox.moe/2s3xzz.jpg)
+
+**Halal snacks in Hexia Town.**
+
+The second issue of Jiangsu Muslims in 2016 featured an article titled Famous Halal Products, Restaurants, and Snacks in Huai'an, provided by the Huai'an Islamic Association. The article mentions that in the late Qing Dynasty, a Hui Muslim named Li in Hexia Town applied noodle-pulling techniques to making fried dough twists (sanzi), creating a unique version of the snack. The Li family's fried dough twists (sanzi) are made with sesame oil and no alkaline additives, allowing them to be shaped into fans, combs, pagodas, and other patterns.
+
+Halal tea-flavored fried dough twists (sanzi) in Hexia Town today.
+
+![image](https://files.catbox.moe/gd7yen.jpg)
+
+![image](https://files.catbox.moe/ktende.jpg)
+
+![image](https://files.catbox.moe/nqwwcc.jpg)
+
+![image](https://files.catbox.moe/8rnri4.jpg)
+
+![image](https://files.catbox.moe/810cbp.jpg)
+
+![image](https://files.catbox.moe/deftiu.jpg)
+
+There is also a type of sweet cake.
+
+![image](https://files.catbox.moe/8lgx5f.jpg)
+
+Hexia Town once had a teahouse opened by a Hui Muslim named Chen Yongyuan during the Xianfeng era. The lintel above the door was inscribed with the word Halal in red, Chen Yongyuan in the middle, and Teahouse at the bottom. This piece is now in the collection of the Chuzhou Museum. Every morning, someone was sent to fetch water from the Grand Canal. After returning, they used alum to clarify the water, then boiled it to brew famous teas like Longjing and Biluochun. People came to the teahouse every morning to drink tea and chat in a constant stream.
+
+Today, there is still a halal snack shop on Zhugan Lane in Hexia Town, where we had some very delicious shredded chicken noodles.
+
+![image](https://files.catbox.moe/70pig8.jpg)
+
+![image](https://files.catbox.moe/gsgg3s.jpg)
+
+![image](https://files.catbox.moe/rzsjbi.jpg)
+
+![image](https://files.catbox.moe/hv7sv6.jpg)
+
+![image](https://files.catbox.moe/nx31r3.jpg)
+
+**Wangjiaying.**
+
+Wangjiaying, now called Wangying, is located between the old Yellow River course and the Yan River. During the Ming Dynasty, the Dahe Guard was established in Huai'an Prefecture, and ten military camps were built along the Yellow River. Wangjiaying was one of them.
+
+Because travel on the Yellow River section of the canal was slow and passing through the locks was dangerous, often leading to broken cables and sunken boats, many merchants chose to leave their boats at Qingjiangpu. They would cross the Yellow River at Wangjiaying and switch to horse-drawn carriages to continue north. Wangjiaying and Qingjiangpu gradually grew into busy towns together.
+
+![image](https://files.catbox.moe/g0yj6o.jpg)
+
+**The old Yellow River course before 1855.**
+
+Wangjiaying experienced many Yellow River floods, and the town moved east three times before reaching its current location. Wangjiaying became more prosperous in the early Qing Dynasty. The Wangjiaying Gazetteer records that it was a place where southern boats and northern horses met and crowds gathered. In 1831, the Viceroy of Liangjiang, Tao Peng, implemented a salt ticket system in Huaibei. Known as the salt reform, this meant sea salt from Huaibei salt fields no longer needed to be inspected and taxed in Hexia Town. Tao Peng chose Xiba in Wangjiaying as the new distribution center for Huai salt. Because of this, Wangjiaying became the center for eighteen salt warehouses and seventy-two salt bureaus. Salt boats traveled constantly along the three-hundred-mile waterway between the Huaibei salt fields and Wangjiaying.
+
+The rise of Wangjiaying during the Qing Dynasty led to Hui Muslims settling there. The first Hui Muslims to arrive in Wangjiaying were the Ma and Sha families, who came from Lingzhou in Gansu by way of Shandong and Zhenjiang. Later, families named Jin, Dai, Chang, Ge, Fan, Li, and Yang also settled here.
+
+![image](https://files.catbox.moe/1wtgcc.jpg)
+
+The history of the Wangjiaying Mosque is documented in the book A Century-Old Mosque in the Ancient City of Huaiyin by Imam Fan Weiming and in The Past and Present of Wangying Mosque by Mao Lifa, the former director of the Huaiyin District CPPCC Cultural and Historical Committee. I have organized that information here.
+
+The Wangjiaying Mosque was first built during the Yongzheng reign as three thatched rooms next to the lotus pond at Wangjiapo. At the end of the Daoguang reign, it moved to the south bank of the Salt River, with Imams Chang Tingzhang and Dai Mingxuan in charge of religious affairs. Imam Chang Tingzhang, known as Third Master Chang, was originally from Jining, Shandong. He was born in 1785 in Taoyuan County, Huai'an Prefecture, Jiangsu (now Siyang). In his youth, he studied in Lingzhou, Gansu (now Lingwu, Ningxia), and after completing his studies, he visited various places in Jining, Shandong, to continue his religious education. In 1810, at the age of 26, Imam Chang Tingzhang was invited to lead the Wangjiaying Mosque. Imam Chang Tingzhang had deep knowledge of Arabic classics, astronomy, and medical theory. According to the Wangjiaying Gazetteer, a man named Third Master Tao from Hangzhou died in Huai'an during the Daoguang reign. Because it was the heat of summer, Imam Chang Tingzhang personally bought a boat to transport the body south along the Grand Canal to Hangzhou to fulfill his duty to the family.
+
+In 1860, the Nian Army entered Wangjiaying and burned the mosque. In 1867, Imam Dai Jingzhai, the son of Imam Dai Mingxuan, built a few thatched huts, and later, with donations from the community, a main prayer hall with three thatched rooms was constructed.
+
+Imam Chang Tingzhang passed away in 1870, and Imam Dai Jingzhai took over religious affairs. In 1884, the thatched rooms were rebuilt with tile roofs. Because Imam Chang Tingzhang had studied at the Jahriyya order's Daotang in Lingzhou, Ningxia, in his youth, the Wangjiaying Mosque later invited five successive Jahriyya imams from Ningxia to lead religious affairs and teach. Subsequent imams also went to Ningxia for further study. This made the Wangjiaying Mosque one of the nine branch centers of the Banqiao Daotang in Ningxia, maintaining a very close relationship with the Banqiao Daotang in Wuzhong, Ningxia.
+
+In 1912, the mosque built a new main gate, a south lecture hall, a kitchen, and a washroom. In 1920, with funding from the Jinshantang in Gansu and money from selling dozens of willow trees from the public cemetery, they rebuilt the three-room tiled eave structure in front of the main prayer hall and added a new three-room east lecture hall.
+
+In 1958, the Wangjiaying Mosque moved to the east side of West Ma Road in Wangying, and in 1961, it moved to its current location because a bank needed the land to build. In 1966, during the campaign to destroy the Four Olds, the main hall's plaques reading "The Way Spreads to the Central Land," "The Faith Follows the Western Regions," and "Stop at the Ultimate Good," along with the gold-lettered Arabic plaques and the couplets reading "See the invisible, hear the soundless, rectify the mind and be sincere, become a sage or a worthy, original nature;" were all smashed or burned. The couplet continued, "The Way stands, movement brings harmony, reach others through oneself, help things and help the world, all is complete," and these were also destroyed, along with funeral equipment, while the main hall was taken over by a shoe and hat factory to use as a warehouse.
+
+In 1979, under the leadership of Imam Ge Weili, the Wangjiaying Mosque was rebuilt in a traditional style, finishing in 1985, and after two more renovations and expansions in 2003 and 2006, it reached its current appearance.
+
+![image](https://files.catbox.moe/be3dl4.jpg)
+
+![image](https://files.catbox.moe/qbu8bc.jpg)
+
+![image](https://files.catbox.moe/l0a22q.jpg)
+
+![image](https://files.catbox.moe/93z5z1.jpg)
+
+![image](https://files.catbox.moe/2oww5x.jpg)
+
+Imam Ge Weili was born in 1924, went to Ningxia to study in 1937, became the imam of Wangjiaying Mosque after completing his training in 1945, served as the imam in 1966, and later became the vice president of the Jiangsu Islamic Association and president of the Huai'an Islamic Association. The religious affairs of the Wangjiaying Mosque are now handled by Imam Fan Weiming, a student of Imam Ge Weili.
+
+![image](https://files.catbox.moe/umhb6c.jpg)
+
+![image](https://files.catbox.moe/9qpra4.jpg)
+
+**Halal food in Wangjiaying.**
+
+The second issue of "Jiangsu Muslims" in 2016 featured an article titled "Famous Halal Products, Shops, and Foods in Huai'an," provided by the Huai'an Islamic Association, which wrote about the halal food in Wangjiaying.
+
+In 1831 (the 11th year of the Daoguang reign), after the salt administration expanded at Xiba in Wangjiaying, Imam Dai Mingxuan of the Wangjiaying Mosque opened a halal restaurant at the north end of Yushan Street, hiring the best local chefs and making it a high-end spot where many Huai'an officials and nobles held banquets.
+
+In 1860 (the 10th year of the Xianfeng reign), after the Nian Army broke through Wangjiaying, the halal restaurant and the mosque were both destroyed in the war. In 1886 (the 12th year of the Guangxu reign), with everyone's help, Imam Dai Jingzhai, the son of Imam Dai Mingxuan, reopened the halal restaurant at the North Weimen gate in Wangjiaying. The halal restaurant was forced to close after 1937, reopened after 1945, but struggled due to the following wars. After the public-private partnership in 1958, the halal restaurant merged into the Huaiyin Food and Beverage Company No. 2, with Ma Hengpu serving as manager. At the end of 1959, it moved to Beijing Road, featuring three storefront rooms in the front and four kitchen rooms in the back, with Wang Jinbiao taking over as manager. After the 1970s, Li Haiquan took over as manager and renamed it the Hui Muslims Restaurant (Huimin Fandian). In the 1980s, Ma Hengbao led the construction of a new two-story building, and Dai Peng took over as manager. In March 2003, the Hui Muslims Restaurant was restructured, the original staff were all bought out, and it became a private enterprise.
+
+The beef jerky (niupu) made by Ma Wu in Wangjiaying is also very famous. Ma Wu's real name was Ma Guowu. During the Taiping Rebellion, his grandfather Ma Xingyuan moved from Shaanxi to Mule Horse Street (Luoma Jie) in Wangjiaying and supported his family with his ancestral beef jerky craft. By Ma Wu's generation, the business grew larger, and the storefront was rebuilt from three single-story rooms into a multi-story building. Ma Wu chose only the best lean yellow beef. After cutting it into pieces, he sprinkled it with salt and saltpeter brine, rubbed it thoroughly, and put it in a vat to cure. It took one week in winter, and a few days less in other seasons before it was ready to be taken out. After taking it out of the vat, he drained the brine and put the meat into a pot. He added old brine, rock sugar, fennel, soy sauce, almonds, galangal, and over ten other ingredients. He brought it to a boil and then simmered it over low heat for 7 hours until it was done.
+
+In 1954, during the public-private partnership, Ma Wu became a worker at the Wangying Town Bean Products Factory. After the reform and opening up, he returned to his old trade until he passed away (guizhen) in February 1999 during Eid al-Adha (Jierbang Jie). None of his children inherited the family business, and the Wangjiaying Ma family beef jerky was lost from then on.
+
+After this, another Hui Muslim from Wangjiaying, Fan Weishun, put up the sign for Fan's Beef Jerky (Fanji Niupu). Fan Weishun learned to make beef jerky from his father, Fan Degao, since he was a child. He innovated the traditional curing technique and figured out methods for making tender and firm beef, as well as techniques for using high, medium, low, simmering, and intense heat. This made Fan's Beef Jerky comparable to the Ma Wu beef jerky of the past.
+
+Li's Fried Dough Sticks (Li Ji Youdatou) are an ancestral craft of the Li family, who are Hui Muslims in Wangjiaying. They put the prepared dough in a basin and use two bamboo sticks to pick it up and scrape it into a pot that is high on one side and low on the other. The finished fried dough sticks are less than 3 inches long and 3 centimeters thick. They are golden in color, crispy on the outside, tender on the inside, and have a soft texture. The dough for these fried dough sticks is softer than that used for regular fried dough sticks (youtiao), and it contains less alkali, alum, and salt.
+
+In 1956, during the joint operation of individual enterprises and workshops, the Li's Fried Dough Sticks shop was merged into the Wangying Central Store, Dahua Restaurant. After the enterprise reform in 1984, the elder Mr. Li retired. No descendants inherited the craft, and Li's Fried Dough Sticks were lost from then on.
+
+In the past, the halal pastries from the Huaiyin Hui Muslim Food Factory were very famous. They made over ten types of treats, including golden twisted dough sticks (jinsi mahua), pineapple cakes (boluo bing), and heart-shaped cakes (fanxin bing) that children loved. For the elderly, they had laughing cookies (kaikouxiao), red bean paste mooncakes (dousha yuebing), and black sesame and salt-and-pepper mooncakes (heizhima jiaoyan yuebing). Farmers also enjoyed their harvest mooncakes (fengshou yuebing) and rock sugar pastries (bingtang su).
+
+![image](https://files.catbox.moe/vwrufx.jpg)
+
+![image](https://files.catbox.moe/l03s4s.jpg)
+
+![image](https://files.catbox.moe/ih82yw.jpg)
+
+**A witness to the Grand Canal**
+
+Inside the courtyard of the Huaiyin District Library in Wangjiaying, there is a tomb for Zheng Wenying, a high-ranking official from the Ryukyu Kingdom. Zheng Wenying was a high-level translator for the Ryukyu Kingdom. His ancestors were among the thirty-six families of Fujian boatmen gifted to Ryukyu by Emperor Zhu Yuanzhang. After these Fujian boatmen arrived in Ryukyu, they handled navigation, shipbuilding, writing and translating diplomatic documents, and trade with China. Zheng Wenying was the fifteenth generation of this family.
+
+During the Ming and Qing dynasties, tribute envoys from Ryukyu traveled along the Grand Canal to reach Beijing. In 1761, the twenty-sixth year of the Qianlong reign, the Qingkou Post Station was established in Wangjiaying. It served as an important stop for Ryukyuan tribute envoys to rest and resupply. In 1793, the fifty-eighth year of the Qianlong reign, Zheng Wenying traveled with a tribute mission from the Ryukyu Kingdom. He fell ill and passed away while passing through the Qingkou Post Station in Wangjiaying, where he was buried.
+
+![image](https://files.catbox.moe/wfisyv.jpg)
+
+The site of the Governor-General of Grain Transport Office in the center of Huai'an Prefecture. This location officially became the Governor-General of Grain Transport Office in 1579, the seventh year of the Wanli reign of the Ming dynasty. In October 1945, the New Fourth Army captured Huai'an city and dismantled the main hall to transport the wood away. In August 2002, the site was excavated during urban renewal, leading to the construction of the Governor-General of Grain Transport Office Site Park.
+
+![image](https://files.catbox.moe/q12uak.jpg)

content/China_Mosque_Travel_Guide_Jiangsu_Huai_an__Wangjiaying_Hui_Muslim_Town__Mosques.md

@@ -0,0 +1,143 @@
+---
+title: "China Mosque Travel Guide Jiangsu Huai'an: Wangjiaying Hui Muslim Town, Mosques and Canal History"
+original_url: "https://salaamalykum.com/article/3012"
+canonical_url: "https://salaamalykum.com/article/3012"
+author: "Salaamalykum User"
+pub_date: "1969-12-31T19:00:55Z"
+lastmod: "2026-06-13T18:59:12Z"
+language: "zh-CN"
+topic_category: "Hui Mosques"
+content_hash: "16d41e2fee0f217839ca845dd9c849061fe179a1c0bd63674331a27feb83467a"
+tags: ["Hui Muslims", "Chinese Muslim", "RAG Corpus"]
+layout: "article"
+---
+
+# China Mosque Travel Guide Jiangsu Huai'an: Wangjiaying Hui Muslim Town, Mosques and Canal History
+
+**Reposted from the web**
+
+**Summary:** Wangjiaying in Huai'an, Jiangsu, sits between the old Yellow River course and the Salt River and has long been an important Hui Muslim town. This account covers its mosque history, family stories, streets, food, and photographs as recorded in the source visit.
+
+Wangjiaying in Huai'an, Jiangsu, sits between the old Yellow River course and the Salt River. During the Ming Dynasty, the government set up the Dahe Guard in Huai'an and built ten military camps along the Yellow River. Wangjiaying was one of them. Travel on the Yellow River section of the canal was slow and dangerous, often leading to broken ropes and sunken boats. Many merchants chose to leave their boats at Qingjiangpu, cross the Yellow River at Wangjiaying, and switch to horse-drawn carriages to head north. Together, Wangjiaying and Qingjiangpu grew into a busy town.
+
+Wangjiaying survived many floods from the Yellow River and moved east three times to reach its current location. In 1831, the Viceroy of Liangjiang, Tao Peng, chose Wangjiaying as a new hub for Huai salt distribution. After that, eighteen salt warehouses and seventy-two salt offices opened in Wangjiaying. Salt boats traveled constantly along the three-hundred-mile waterway from the Huaibei salt fields to Wangjiaying.
+
+The prosperity of Wangjiaying attracted Hui Muslims to settle there. The first Hui Muslims to arrive were the Ma and Sha families, who came from Lingwu County in Ningxia by way of Shandong and Zhenjiang. Later, families named Jin, Dai, Chang, Ge, Fan, Li, and Yang also settled here.
+
+The Wangjiaying Mosque was first built during the Yongzheng era. It started as three thatched rooms next to the Lotus Pond (Hehuawang) in Wangjiapo. After Wangjiaying became a salt hub in the late Daoguang era, the mosque moved to the south bank of the Salt River. Two imams, Chang Tingzhang and Dai Mingxuan, led the religious affairs. Imam Chang Tingzhang was known as 'Third Master Chang.' He was from Jining, Shandong, and was born in 1785 in Taoyuan County, Huai'an Prefecture (now Siyang, Jiangsu). In his youth, he studied in Lingzhou (now Lingwu County, Ningxia). After finishing his studies, he traveled to Jining, Shandong, to continue learning. In 1810, the 26-year-old Imam Chang Tingzhang was invited to lead the Wangjiaying Mosque. Imam Chang Tingzhang had deep knowledge of Arabic classics, astronomy, and medicine. According to the 'Wangjiaying Records,' a man named Third Master Tao from Hangzhou died in Huai'an during the Daoguang era. Because it was the heat of summer, Imam Chang Tingzhang personally bought a boat and traveled south along the canal to take the body back to Hangzhou for the family.
+
+In 1860, the Nian Army burned down the Wangjiaying Mosque. In 1867, Imam Dai Jingzhai, the son of Imam Dai Mingxuan, led the construction of a few thatched huts. Later, with donations from the community, they built a main hall with three thatched rooms.
+
+Imam Chang Tingzhang passed away in 1870. Imam Dai Jingzhai took over, and in 1884, they replaced the thatched rooms with tiled ones. Because Imam Chang Tingzhang had studied at the Jahriyya Banqiao Daotang in Jinjipu, Ningxia, in his youth, the Wangjiaying Mosque later invited five successive imams from the Jahriyya order in Jinjipu to lead the mosque and teach. Future imams also went to Ningxia for advanced study, making the Wangjiaying Mosque one of the nine major branches of the Banqiao Daotang.
+
+In 1912, the Wangjiaying Mosque built a new gate, a south lecture hall, a kitchen, and a washroom. In 1920, with funding from the Jingshan Tang in Gansu and money from selling willow trees at the public cemetery, they rebuilt the three tiled, curved-eave rooms in front of the main hall and added three new rooms for the east lecture hall. Currently, there is a 1920 Republic of China renovation tablet on the north wall of the main hall, but the top part is covered.
+
+In 1958, the Wangjiaying Mosque moved to the east of West Horse Road in Wangying. In 1961, it moved to its current site because a bank needed the land for a building. During the destruction of the Four Olds, the main hall's plaques reading 'The Way Spreads to the Middle Land,' 'The Religion Follows the Western Regions,' and 'Striving for Perfection,' along with gold-lettered Arabic plaques and couplets, were all smashed and burned. The couplets read: 'See the invisible, hear the silent, rectify the intention and sincerity, become a saint or a sage, the original nature; The Way is established, movement brings harmony, reach others through oneself, benefit the world, all is complete.' Funeral tools were also destroyed, and the main hall was used as a warehouse by a shoe and hat factory.
+
+In 1979, under the leadership of Imam Ge Weili, the Wangjiaying Mosque was rebuilt in a traditional style. It was finished in 1985 and underwent two more renovations and expansions in 2003 and 2006 to reach its current appearance.
+
+Imam Ge Weili was born in 1924. He went to Ningxia to study in 1937. In 1945, after completing his religious training and receiving his robe, he became the imam of Wangjiaying Mosque. He took on the role of imam in 1966. Today, the religious affairs at Wangjiaying Mosque are led by Imam Fan Weiming, a student of Imam Ge Weili.
+
+![image](https://files.catbox.moe/hbu2pm.jpg)
+
+![image](https://files.catbox.moe/1t6myp.jpg)
+
+![image](https://files.catbox.moe/zc43gh.jpg)
+
+![image](https://files.catbox.moe/4cjmqq.jpg)
+
+![image](https://files.catbox.moe/7hfjl7.jpg)
+
+![image](https://files.catbox.moe/mikdpo.jpg)
+
+![image](https://files.catbox.moe/y8dtjp.jpg)
+
+![image](https://files.catbox.moe/c4g14q.jpg)
+
+The inscription from the Republic of China era reads as follows:
+
+![image](https://files.catbox.moe/dony6a.jpg)
+
+Wangying Mosque was founded during the Yongzheng reign of the Qing Dynasty. By the end of the Daoguang reign, our community was at its peak. Our population grew, our businesses thrived, and we had elders like Chang and Dai Mingxuan leading our religious affairs. They taught many students, and this history is recorded in local chronicles for all to verify. In the tenth year of the Xianfeng reign, the Nian Rebellion broke out. The mosque was burned to the ground, our people fled or died, and our community dwindled.
+
+In the sixth year of the Tongzhi reign, Dai Jingzhai, the son of Elder Dai Mingxuan, followed his father's teachings and took over the leadership. He first built a few thatched huts to hold prayers morning and evening. However, the space was too simple for proper worship. It was too small to hold gatherings. The imam was deeply worried. He raised funds from many sources and built a main hall with three rooms made of grass. Later, he consulted with Yang Xuting, Ma Yunfeng, and Guo Daosheng. With their help, they rebuilt the main tiled hall and lecture hall in the tenth year of the Guangxu reign, and things began to return to normal. As more of our people moved here, the original public cemetery became so full there was almost no space left. The imam was concerned that our community lacked its own burial ground, which made things very difficult during times of loss. He planned to buy land to solve this, and Mr. Ma Yunfeng agreed to help. Sadly, Mr. Ma passed away before the task was finished. Fortunately, Mr. Ma's brother, Runzhi, carried on his brother's wishes. With the strong support of local elder Li Yunpo, they set aside differences and raised enough money to buy two new cemetery plots. The imam's kindness to our community was thorough. This was due to the support of many public-spirited people, but it was also the result of the imam's decades of hard work and sincere devotion.
+
+In the first year of the Republic of China, we worked to continue the efforts of our predecessors by adding a main gate, a south lecture hall, and a kitchen. Mr. Ge Ziming built a washroom (shuifang) and donated hundreds of thousands in currency. We also invited Imam Wang Pinqing from Gansu Province to teach the scriptures. Visitors from all over praised the work. In recent years, wind and rain damage made the halls look like they might collapse. We met and decided to sell dozens of willow trees around the cemetery, raising over two hundred thousand. The Jinshan Hall in Gansu also kindly donated many wooden beams and tiles. We then built a three-room tiled hall with curved eaves in front of the main hall, and repaired the surrounding walls, the three-room east lecture hall, and the courtyard gates. This was a massive project funded by public property and donations. We are humble about our own contributions, but we record these details because, despite two hundred years of change, our mosque still stands. This is largely due to the efforts of our ancestors and elders. We hope future generations will remember how hard it was to build this place and will protect it forever so it never falls into ruin. This is our deepest wish. We record this history here.
+
+**July, the ninth year of the Republic of China.**
+
+**Jin Jiasheng, Jin Jialin, Guo Chunlin, Yang Fangtian**
+
+**Chang Bingkui, Li Shunjie, Chang Guanying, Mu Hongbin**
+
+**Jin Jiayuan, Ma Jianong, Fan Zhaofeng, Yang Guiyuan**
+
+**Ge Futang, Li Dianqing, Ma Jiarang, Mu Hong'en**
+
+**Ma Jialin, Ge Zhenqing, He Wenquan, Zhou Fengling**
+
+**Sha Faxiang, Liu Lianyuan, Zhou Riyang, Mu Hongye**
+
+The most famous Hui Muslim food in Wangjiaying is the fried dough snack (youtoutou) from the Hui Muslim Restaurant, made by Old Li Ku. Their version was added to the Huaiyin District intangible cultural heritage list in 2016. In 1942, Li Dongtian from Shandong brought his family to Wangjiaying to make a living. He and his son, Li Haiquan, sold their homemade fried dough snacks (youtoutou) near the Yanhe Bridge in Huaiyin while carrying trays. That is how the Huaiyin fried dough snack (youtoutou) became popular.
+
+The fried dough snack (youtoutou) is three inches long. It turns golden yellow when fried. It is delicious when wrapped in an egg and served with wheat porridge. Wheat porridge is rare in other places. It has a unique taste and includes peanuts. In Huai'an, breakfast is usually served with several types of pickles, such as pickled mustard greens (datoucai), cold tossed eggplant, tossed snow cabbage (xuelihong), and tossed green peppers. They all go well with porridge.
+
+The history of the Wangjiaying Hui Muslim Restaurant dates back to the Daoguang period of the Qing Dynasty. After the salt administration expanded at the West Dam in Wangjiaying in 1831 (the 11th year of Daoguang), Imam Dai Mingxuan of the Wangjiaying Mosque opened a halal restaurant at the north end of Yushan Street. He hired the best chefs in Wangjiaying, making it a high-end establishment where many Huai'an officials and dignitaries held banquets.
+
+In 1860 (the 10th year of Xianfeng), after the Nian Army broke through Wangjiaying, the halal restaurant and the Wangjiaying Mosque were both destroyed in the war. In 1886 (the 12th year of Guangxu), with everyone's help, Imam Dai Jingzhai, the son of Imam Dai Mingxuan, reopened the restaurant at the North Weimen Gate of Wangjiaying. It was forced to close after 1937 due to the Japanese invasion of China, but it reopened after 1945. After the public-private partnership in 1958, the halal restaurant was merged into the Huaiyin Food and Beverage Company No. 2, with Ma Hengpu serving as manager. At the end of 1959, it moved to Beijing Road. It had three storefront rooms in the front and four kitchen rooms in the back, with Wang Jinbiao taking over as manager. After the 1970s, Li Haiquan took over as manager and renamed it the Hui Muslim Restaurant. After the 1980s, Ma Hengbao led the construction of a new two-story building, and Dai Peng took over as manager. In 2003, the Hui Muslim Restaurant was restructured into a private enterprise and has continued to operate to this day.
+
+![image](https://files.catbox.moe/pktsuf.jpg)
+
+![image](https://files.catbox.moe/y6uwzl.jpg)
+
+![image](https://files.catbox.moe/a000ct.jpg)
+
+![image](https://files.catbox.moe/0p28t7.jpg)
+
+![image](https://files.catbox.moe/mtz5am.jpg)
+
+![image](https://files.catbox.moe/b12d7v.jpg)
+
+![image](https://files.catbox.moe/09mhvd.jpg)
+
+![image](https://files.catbox.moe/fuy4jy.jpg)
+
+![image](https://files.catbox.moe/x9ctl1.jpg)
+
+Besides the fried dough snack (youtoutou), you should also try Huai'an spicy soup (latang) when visiting Wangjiaying. Many restaurants here serve it. Compared to Henan spicy soup (hulatang), the Huai'an spicy soup (latang) has a milder taste. It uses less ginger and pepper. It contains shredded kelp, gluten, dried tofu strips (gansi), and glass noodles (fensi). Those who prefer a light flavor can drink it as is, while those who like it stronger can add chili sauce.
+
+We drank the spicy soup (latang) at the Dachong Small Restaurant in front of the Wangjiaying Mosque and also ate beef potstickers (guotie), beef soup, and beef noodles. The potstickers (guotie) here are quite small. One serving has five, so you can order two servings. They are all pan-fried to order.
+
+![image](https://files.catbox.moe/tu5rkk.jpg)
+
+![image](https://files.catbox.moe/8qijkn.jpg)
+
+![image](https://files.catbox.moe/oku7zj.jpg)
+
+![image](https://files.catbox.moe/0wcy9t.jpg)
+
+![image](https://files.catbox.moe/t1qtdq.jpg)
+
+![image](https://files.catbox.moe/2w9uew.jpg)
+
+The Hui Muslim shops near Wangjiaying are likely the most concentrated in all of Jiangsu Province, which shows the strength of the local faith.
+
+![image](https://files.catbox.moe/q3y8xo.jpg)
+
+![image](https://files.catbox.moe/4ks3g9.jpg)
+
+![image](https://files.catbox.moe/z92eq2.jpg)
+
+![image](https://files.catbox.moe/7fxrhu.jpg)
+
+![image](https://files.catbox.moe/jhynr6.jpg)
+
+![image](https://files.catbox.moe/6rxu2y.jpg)
+
+![image](https://files.catbox.moe/qgjcws.jpg)
+
+Shops opened by Hui Muslims from Matou Town near Wangjiaying. Matou Town was once the meeting point of the Middle Grand Canal and the Li Canal. Many Hui Muslims have lived there since the Qing Dynasty. They built three mosques over time at Xiyuba Village, the mouth of the Li Canal, and the old long street at the south end of town. The current Matou Mosque was moved and rebuilt in 2008, but I did not have time to visit it on this trip.
+
+![image](https://files.catbox.moe/m3xxa5.jpg)
+
+![image](https://files.catbox.moe/1j4arq.jpg)