Chinese Islamic cuisine
From Wikipedia, the free encyclopedia
 This article is part of the series: |
|---|
|
|
|
|
| [edit] |
| Part of a of articles on Chinese Islamic cuisine |
| Cuisine |
|
Lamian • Chuanr• |
| History of Islam in China |
|
History |
| Architecture |
| Major figures |
| People Groups |
|
Hui • Salar • Uygur |
| Islamic Cities/Regions |
| Culture |
|
Islamic Association of China |
Chinese Islamic cuisine is cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China. Due to the large Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. Northern Chinese Islamic cuisine originated in China proper. It is heavily influenced by Beijing cuisine, with nearly all cooking methods identical, and differs only in material due to religious restrictions.
A Chinese Islamic restaurant (清真菜館 mandarin: qing1 zhen1 cai4 guan3) can sometimes be similar to a Mandarin restaurant with the exception that there is no pork on the menu. The Chinese word for halal is "pure truth" (清真, pinyin: qīngzhēn) food (菜, cài), so a Chinese Islamic restaurant is a "qingzhen restaurant" that serves "qingzhen" food.
In most major cities in China, there are small Islamic restaurants typically run by migrants from Western China (e.g., Uyghurs), which offer inexpensive noodle soup. These restaurants are typically decorated with Islamic motifs such as pictures of Islamic rugs and Arabic writing.
Another difference is that lamb and mutton dishes are more commonly available than in other Chinese restaurants, due to the greater prevalence of these meats in the cuisine of western Chinese regions.
Many cafeterias (canteens) at Chinese universities have separate sections or dining areas for Muslim students (Hui or western Chinese minorities), typically labeled "qingzhen." Student ID cards sometimes indicate whether a student is Muslim, and will allow access to these dining areas, or will allow access on special occasions such as the Eid feast following Ramadan.
Contents |
[edit] Famous Dishes
[edit] Lamian
Lamian (Simplified Chinese: 拉面; Traditional Chinese: 拉麵; pinyin: lāmiàn) is a Chinese dish of hand-made noodles, usually served in a beef or mutton-flavored soup (湯麵 tāngmiàn), but sometimes stir-fried (炒麵 chǎomiàn) and served with a tomato-based sauce. Literally, 拉 (lā) means to pull or stretch, while 麵 (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle.
[edit] Chuanr
Chuanr (Chinese :串儿, pinyin: chuànr; "kebab"), or originated in the Xinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably in Beijing. It is a product of the Chinese Islamic cuisine of the Uyghur (维吾尔) people and other Chinese Muslims.
[edit] Yunnan cheese
Yunnan cheese is a milk cheese made in Yunnan province in China. It goes by several different names locally, including the general word for cheese in Mandarin, rǔ lào 乳酪. It is made by mixing water buffalo milk and rice vinegar.
[edit] Beef noodle soup
Beef noodle soup is a noodle soup dish composed of stewed beef, beef broth, vegetables and noodles. It exists in various forms throughout East Asia and Southeast Asia. The most common Vietnamese version is called Bo kho. It was created by the Hui people during the Tang Dynasty of China.
[edit] Yang rou chuan
Yang rou chuan (Yang Ro Quan, Yang row chuan, Yang rou quan etc.) is a skewered meat snack with Xin Jiang origins commonly found in many parts of China. The Xin Jiang province of China is particularly famous for this dish.
- nang 馕 (Round unleavened breads, topped with sesame - similar to South and Central Asia naan)
- niúròu bǐng 牛肉饼 (beef bun)
[edit] External links
- A San Francisco Chronicle article on a Chinese Islamic restaurant in the US
- www.chinaheritagequarterly.org
