Chinese Islamic cuisine

Chinese Islamic cuisine (Chinese: 清真菜; pinyin: qīngzhēn cài; literally: "Ḥalāl cuisine" or Chinese: 回族菜; pinyin: huízú cài; literally: "Hui people's cuisine") is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China such as Dongxiang, Salar and Bonan.

History

Due to the large Muslim population in western China, many Chinese restaurants cater to, or 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. As a result, northern Islamic cuisine is often included in home Beijing cuisine, however seldom in east coast restaurants.

During the Yuan dynasty, Halal methods of slaughtering animals and preparing food was banned and forbidden by the Mongol Emperors, starting with Genghis Khan who banned Muslims and Jews from slaughtering their animals their own way, and making them follow the Mongol method.