Chinese cuisine is one of the most important cultural and historical pillars in China. It is an important cultural heritage for the Chinese nation. Since Muslims in China are an integral part of the Chinese nation, Islamic food forms a significant part of the Chinese cultural heritage.

Islamic foods have been formed based on the complete adherence to Islamic Sharia law, and they have developed by adopting the best culinary practices from various ethnic groups. Therefore, they are not only distinguished by Islamic food characteristics but also possess the impressive features of Chinese food, with their colors, aromas, flavors, and beautiful shapes.

History of the Development of Islamic Foods

The history of Islamic foods in China dates back to the Tang and Song Dynasties (618 - 1271 AD). During this time, the customs of the Arabs and Persians residing in China, including their food and drink customs, were transferred to China. Descriptions of Arab and Muslim foods have been found in several Chinese literary works of that time, such as the writer Liu Xun in his book "Lingbiao Luyi," where he described the Arabian dates, and Fang Qianli in his article in the book "Jami’ al-Adwiya," where he described the Arabian sweets and fish, etc.

Some Chinese writers also described Muslim food, such as Zhou Yue in his book "Talks in Pingzhou," where he said: "Muslims are similar to the Chinese in their food, but they do not eat pork, nor do they eat the meat of animals that are not slaughtered."

During the Yuan Dynasty (1271 - 1368 AD), Islamic foods were included in the imperial court’s food list, indicating the ruling class's interest in Islamic food. Among the most famous of these foods were lamb meat and baked cakes.

During the Ming and Qing Dynasties (1368 - 1911 AD), not only did the variety of Islamic foods increase, but they also gained wide fame. For example, the "whole lamb" dish was praised by the poet Yuan Mei during the Qing Dynasty when he said: "Preparing it requires skill akin to taming a dragon, and it includes 72 types of foods, all cooked with lamb meat."

Islamic Foods Today

Islamic foods have retained their unique flavors and ingredients over the centuries. Their fame was not the only reason for their survival until today. The reason lies in their inheritance among famous Muslim chefs generation after generation.

In modern times, dozens of types of Islamic food menus have been composed and published, including: "Islamic Food in China," "The Food of the Hui People," "The Whole Lamb Banquet," "The Light Meals of the Hui People," and "The Indexed Islamic Food Table." These books were composed by famous Muslim chefs in various parts of China and serve as an important window into the traditional foods of Chinese Muslims.

Features of Islamic Foods

The features of Islamic foods are as follows:

1. Adherence to Islamic Sharia Law: Chinese Muslims might be lax in some aspects of Islamic law like praying and fasting, but they consider halal food a red line that cannot be crossed. They do not merely refrain from eating pork, but even mentioning the word "pig" in front of them is considered a great insult. They are also keen on consuming lamb, beef, and even chicken slaughtered according to Islamic law, in slaughterhouses supervised by well-known righteous and pious Muslim imams.
2. Use of Fragrant Spices: Islamic foods rely on fragrant spices and are accustomed to cooking food well, unlike some Chinese foods that are half-cooked.
3. Beautiful Colors and Good Smell: Islamic foods are characterized by their beautiful colors, good smell, delicious taste, and high cleanliness. Some of them are even used as remedies for several diseases. For example, it is mentioned in the "Encyclopedia of Food and Drink" by Hu Si Hui during the Ming Dynasty (1368 - 1644 AD) that some foods made from beef and lamb meat, like lamb dough and beef breast, are medicinal foods that have proven their effectiveness. Moreover, a type of yeast made from soybeans by Muslims, when mixed with flour, is effective in removing facial pimples.
4. Affordable Prices: Despite their quality and delicious taste, Islamic foods are also characterized by their affordable prices. Thus, Muslim restaurants are in great demand even by non-Muslims, who prefer Islamic food over other foods.

Regions and Dishes

Muslim gathering areas in Chinese provinces are distinguished by their unique dishes that have distinctive flavors suitable for the products of these regions. Among the most famous of these dishes are:

• Beef Noodles (Niu Rou La Mian): This is the most famous Islamic food in China, but it originates from Gansu Province in northwestern China. It consists of noodles made fresh from flour and water, boiled for a few moments, then placed in dishes with vegetables and beef, topped with hot meat soup, and served to customers. Because it is delicious and affordable, it is widespread in all Muslim areas in China.
• Hand-Eaten Lamb in Ningxia (Shou Zhua Yang Rou): Ningxia Hui Autonomous Region is famous for raising sheep and has various types of good-quality sheep. The most famous Islamic dish in Ningxia is hand-eaten lamb, which consists of boneless lamb ribs served fresh and eaten by Muslims with their hands after dipping it in black vinegar. It is a permanent dish in most Ningxia restaurants.
• Big Chicken Dish (Da Ban Ji): This is the official dish in the Xinjiang region where Uyghurs live. It is similar to Arab foods due to the region's proximity to Central Asia. It consists of pieces of chicken meat with vegetables and Chinese spices and is widespread in most Muslim gathering areas in China.