Hand grabbing lamb by Western Mahua Catering GroupWorld Federation of Chinese Catering Industry
Halal cuisine is a vital component of Chinese culinary culture, as it is the food preference of some ethnic groups in China. They include the Hui, Uyghur, Kazakh, Uzbek, Tajik, Kyrgyz, Dongxiang and three other minority ethnic groups. Chinese halal cuisine mirrors the rich diversity of the country’s ethnic groups, harmonizing gastronomic traditions from various regions and adapting to shifting times. This cuisine prominently features beef and lamb as the primary ingredients.
东乡手抓肉World Federation of Chinese Catering Industry
Hand-held lamb
Hand-held lamb stands as an iconic delicacy in Xinjiang and Northwest China. Hand-held lamb is a nourishing and wholesome dish that boosts the body’s vitality. Often served at significant occasions such as weddings, it carries a festive significance among the Hui people. Beyond its culinary allure, hand-held lamb also serves as a cultural embodiment, reflecting the intricate tapestry of folk traditions and heritage.
The preparation of hand-held lamb demands both time and simplicity, utilizing only the highest quality ingredients and the most meticulous culinary techniques. It tastes best if it is served with salt; therefore, guests are provided with a small plate to dip the meat slices in salt before savoring them.
Stir-fried mutton slices with Chinese onion or green scallion with scallions by Lao Xi'an RestaurantWorld Federation of Chinese Catering Industry
Stir-fried lamb with scallions
The art of preparing stir-fried lamb with scallions lies in skillfully managing the heat and achieving a thorough blend of seasonings. The key to this dish is quickly frying the meat so that it is seared at a high heat as soon as it hits the pan. The dish is characterized by tender lamb, crisp scallions, and a mouthwatering aroma.
Braised Oxtail in Brown Sauce by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Braised oxtail
Braised oxtail is a traditional halal dish. Derived from a highly active part of the animal, oxtail is rich in collagen, calcium, and various nutrients while being relatively low in fat—making it a healthy and nutritious cut. In this dish, the oxtail takes center stage and glows with a golden red oil after being cooked. It has a tender and succulent texture, a rich and thick sauce, and a smooth and savory flavor.
Quick Boiled Beijing Hotpot by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Lamb hot pot
Lamb hot pot holds the distinction as a celebrated dish in Beijing. This culinary delight showcases thinly sliced lamb cooked to perfection within a bubbling broth. Lamb is complemented by vegetables, soy products, preserved garlic, and a medley of other seasonings. To eat this dish, the diner personally cooks the thinly sliced lamb in the simmering broth of the pot. Following this, they relish the meat by dipping it into a sauce of their preference.
Sweet mutton by Lao Xi'an RestaurantWorld Federation of Chinese Catering Industry
Sweet stir-fried lamb
A classic Beijing halal sweet dish is sweet stir-fried lamb. It features lamb fillet and a blend of sweet bean sauce, wet starch, sugar, vinegar, sesame oil, and other ingredients. This dish has a radiant red hue, a tender meat texture, and a honey-like sweetness. These attributes have resulted in the dish earning the moniker “it is like honey.” People also call this dish lamb with honey sauce.
Lamb tripe stir-fried with coriander by Kaorouwan RestaurantWorld Federation of Chinese Catering Industry
Stir-fried tripe with coriander
True to its name, this dish involves the swift stir-frying of coriander and lamb tripe (or beef tripe nowadays) in hot oil. It is a renowned halal delicacy marrying fresh, crunchy, and soft textures, a strong flavor, and a light and refreshing taste.
Sauce beef by Kaorouwan RestaurantWorld Federation of Chinese Catering Industry
Furthermore, the realm of halal snacks also features an array of delicacies, which includes beef noodles, flatbread and lamb stew, sanzi fried dough, and kebabs.
招牌骨汤牛肉面World Federation of Chinese Catering Industry
Beef noodles
The beef noodles originating from Lanzhou, have become popular throughout China. The dish consists of a beef broth and noodles that have a uniquely chewy texture. It is domestically and internationally renowned for its distinctive combination of clear broth, tender meat, and fine noodles. The meticulous process of creating Lanzhou beef noodles demands the expert manipulation of a variety of noodle shapes using the chef’s agile fingers.
The noodles have a consistent thickness throughout, without any breakage or adhesion, drawing a parallel to the seamless execution of a dance performance. With tender beef, savory broth, and fine noodles, Lanzhou beef noodles have captured the affection of food enthusiasts not only within China but also worldwide.
Pita bread soaked in Lamb Soup by Western Mahua Catering GroupWorld Federation of Chinese Catering Industry
Flatbread and lamb stew
Flatbread and lamb stew is a halal delicacy characteristic of Shaanxi province. Xie Feng, a Sui dynasty (581–618 CE) scholar, documented how to prepare lamp soup in his culinary masterpiece, Book of Food. In 1644 CE, Xi’an West Street became home to over a dozen eateries that served flatbread stew containing either beef or lamb. They competed eagerly to elevate this traditional snack to its utmost perfection.
With a generous amount of seasoning and a smooth texture, flatbread and lamb stew offers a delicious experience. The meat is tender, the soup is thick, and the bread has a smooth texture. The aroma is enticing, and the flavor of the soup lingers on the tongue. Its stomach-warming properties make this dish ideal for the cold climate of Northwest China. This has made the dish hugely popular among the various ethnic groups in the region.
Sanzi by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Sanzi (fried dough twists)
This snack, also known as thin ring cake and hanju, came to be called sanzi from the Song dynasty onward. This fried dough-based delight remains a popular choice among people of all ethnic groups, as its diverse shapes and tastes cater to suit every palate. Sanzi in North China use wheat flour as the main ingredient and have large and casual shapes. In South China, they are mainly made from rice flour and have more intricate and delicate shapes.
Sanzi by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Sanzi is a doughy delight favored by Chinese Muslims, and is a staple at festive events. During celebrations, Muslim families fry sanzi and then stack them up layer by layer among other doughy delicacies. They are temptingly crispy, making them a wonderful gift for relatives and friends.
Mutton shashlik by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Lamb kebabs
Lamb kebabs are a snack originating in Xinjiang. This dish has spread nationwide, earning global fame for its mouthwatering taste. In a matter of minutes, this snack is prepared by threading lamb pieces on skewers, grilling them over blazing charcoal, and then dusting them with chili, salt, and cumin.
They have a golden-brown color, a mild kick, and a succulent flavor, which make them a certified crowd-pleaser.
You are all set!
Your first Culture Weekly will arrive this week.