Twenty Ethnic Restaurants in China: Halal and Minority Food Guide (Part 1 of 2)
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Summary: This travel note introduces Twenty Ethnic Restaurants in China: Halal and Minority Food Guide (Part 2). Qingzhen Huiji is currently the only local traditional halal snack shop on Hong Kong Island. It is useful for readers interested in Ethnic Food, Halal Food, China Travel. This is part 1 of 2.
Chinese Muslims in Hong Kong
Qingzhen Huiji is currently the only local traditional halal snack shop on Hong Kong Island. It is located inside the Gwan-Ying Street Market on Bowrington Road in Wan Chai. It is not very easy to find, so if you cannot find it after entering the market, you can ask a local stall owner.
It is said that Qingzhen Huiji has been operating at the Wan Chai Gwan-Ying Bridge for over 60 years, and it moved into the Gwan-Ying Street Market after the market opened in 1979. Qingzhen Huiji's dine-in hours are from 11:00 AM to 6:00 PM, so friends planning to go in the afternoon must arrive early.
Qingzhen Huiji is famous for its traditional hanging-oven roasted duck and Taiye chicken (soy-sauce chicken), as well as their own original curry lamb brisket. To be honest, this is the best curry lamb brisket I have ever eaten; the flavor is exceptionally authentic.
14. The Huihui people of Sanya, Hainan
The Huihui people are a Muslim ethnic group living in Huihui Village and Huixin Village in Sanya City, Hainan, with a population of nearly 10,000. The Huihui language they use belongs to the Austronesian language family and shares the same origin as the Chamic languages of southern Vietnam. The lifestyle of the Huihui people is strongly influenced by local Hainan ethnic groups, but they simultaneously maintain a devout Islamic faith, making them a very unique ethnic group on the southeast coast of China.
Starting from the 10th century, Champa, located in southern Vietnam, fought successive wars with Dai Viet, Chenla (Cambodia), and the Yuan Dynasty. Many Arab and Persian merchants from Champa sailed across the sea to Hainan. The History of Song: Champa contains the earliest record of a Champa person named Pu Luo'e leading over a hundred clansmen to Danzhou, Hainan, to submit to the empire in 986.
During the Ming and Qing dynasties, Muslims living in Yazhou, Wanzhou, Qiongshan, and other parts of Hainan gradually moved to the Sanya Lifan Village (now Sanya Huixin Village). During the Qing Dynasty, Muslim communities across Hainan experienced Sinicization, Li-ization, or Dan-ization. Sanya Lifan Village became the only Muslim community in Hainan and eventually formed the modern Huihui people.
In addition, some Huihui people came from the mainland. The ancestors of the Ha surname among the Huihui people came from Shaanxi. Later, the whole family moved to Dadan Port in Yazhou, Hainan. During the late Ming and early Qing dynasties, they moved to Sanya Lifan Village together with another group of Hui Muslims surnamed Liu.
In Huixin Village, we happened to encounter a banquet being held for a child of the Ha family who was admitted to Tsinghua University.
Watching the Huihui people make traditional coconut rice.
First, you must use old coconuts with thick meat, scrape all the coconut meat into coconut shreds, and then use cheesecloth to squeeze out all the coconut oil.
The rice is steamed using a traditional Li ethnic pottery steamer (tao zeng). After the rice is steamed, the coconut milk and rice are thoroughly mixed together. At this stage, the coconut rice is very firm and chewy.
Then, the mixed coconut rice is steamed a second time in the pottery steamer. At this point, the coconut rice is softer and stickier than in the first stage, and the coconut milk and rice are completely fused together.
They used beef slaughtered the previous day for Eid al-Adha. First, stew the meat, then add wood ear mushrooms and yuba (dried bean curd sheets). This is a classic main dish at Huihui banquets.
15. The Tatars of Urumqi
The Tatar ethnic group is the smallest ethnic group in China, with only about 3,000 people. Most of the Tatars in Urumqi belong to the Kazan Tatars, who moved here successively from the Kazan area along the Volga River from the 19th century to the early 20th century. At that time, most Tatars were intellectuals or merchants, and they played an important role in promoting the establishment of modern education in Xinjiang.
The Tatar pastry shop in Urumqi is located on the site of a former Russian trading port. A hundred years ago, this was a place where Russians, Tatars, and various Central Asian merchants traded, a bit like Sanlitun in Beijing. The Tatar pastry shop is also a witness to this history.
Their most classic cake consists of six layers of pastry sandwiched with six layers of cream. The pastry is made from milk, eggs, ghee, and honey, without adding water, and it tastes exceptionally fragrant.
16. The Dongxiang people of Xiaoxihu, Lanzhou
The Dongxiang people are a Muslim ethnic group that uses the Dongxiang language of the Mongolic language family. They are mainly distributed in Dongxiang County, Hezheng County, and Guanghe County in Linxia, Gansu. The loess hills where the Dongxiang people live are relatively barren, so after the 1980s, many people chose to go to Lanzhou to make a living. Xiaoxihu is located at the end of the road from Linxia to Lanzhou, close to the Hui Muslim communities of Xiyuan and Xihu that have formed since the Qing Dynasty. Coupled with the commercial development driven by the Xiaoxihu Yiwu Trade City since the 1990s, Xiaoxihu has become the main residential area for the Dongxiang people in Lanzhou.
The Dongxiang people in Xiaoxihu are most concentrated in Baishu Lane, Jiangouyan, and Shangxiyuan, where you can eat various Dongxiang delicacies.
The owner of Zhonghua Shouzhua Dawang (Zhonghua Hand-Grabbed Mutton King) is named Ma Zhonghua, and it is a very popular Dongxiang hand-grabbed mutton shop in Lanzhou. Drinking sanpaotai (a traditional tea with three ingredients) while eating half a jin (250 grams) of hand-grabbed mutton ribs, a small bowl of lentil sparrow-tongue noodles, and a plate of liangpi (cold skin noodles), I felt very satisfied. This place has a good environment and good service; they refill the water frequently, and of course, the sanpaotai itself is also delicious.
The mutton tastes very authentic; basically, it is one piece of meat with one clove of garlic, and the garlic is also very fragrant.
Liangpi (cold skin noodles)
Lentil sparrow-tongue noodles
Summary: This travel note introduces Twenty Ethnic Restaurants in China: Halal and Minority Food Guide (Part 2). Qingzhen Huiji is currently the only local traditional halal snack shop on Hong Kong Island. It is useful for readers interested in Ethnic Food, Halal Food, China Travel. This is part 1 of 2.
Chinese Muslims in Hong Kong
Qingzhen Huiji is currently the only local traditional halal snack shop on Hong Kong Island. It is located inside the Gwan-Ying Street Market on Bowrington Road in Wan Chai. It is not very easy to find, so if you cannot find it after entering the market, you can ask a local stall owner.
It is said that Qingzhen Huiji has been operating at the Wan Chai Gwan-Ying Bridge for over 60 years, and it moved into the Gwan-Ying Street Market after the market opened in 1979. Qingzhen Huiji's dine-in hours are from 11:00 AM to 6:00 PM, so friends planning to go in the afternoon must arrive early.
Qingzhen Huiji is famous for its traditional hanging-oven roasted duck and Taiye chicken (soy-sauce chicken), as well as their own original curry lamb brisket. To be honest, this is the best curry lamb brisket I have ever eaten; the flavor is exceptionally authentic.
14. The Huihui people of Sanya, Hainan
The Huihui people are a Muslim ethnic group living in Huihui Village and Huixin Village in Sanya City, Hainan, with a population of nearly 10,000. The Huihui language they use belongs to the Austronesian language family and shares the same origin as the Chamic languages of southern Vietnam. The lifestyle of the Huihui people is strongly influenced by local Hainan ethnic groups, but they simultaneously maintain a devout Islamic faith, making them a very unique ethnic group on the southeast coast of China.
Starting from the 10th century, Champa, located in southern Vietnam, fought successive wars with Dai Viet, Chenla (Cambodia), and the Yuan Dynasty. Many Arab and Persian merchants from Champa sailed across the sea to Hainan. The History of Song: Champa contains the earliest record of a Champa person named Pu Luo'e leading over a hundred clansmen to Danzhou, Hainan, to submit to the empire in 986.
During the Ming and Qing dynasties, Muslims living in Yazhou, Wanzhou, Qiongshan, and other parts of Hainan gradually moved to the Sanya Lifan Village (now Sanya Huixin Village). During the Qing Dynasty, Muslim communities across Hainan experienced Sinicization, Li-ization, or Dan-ization. Sanya Lifan Village became the only Muslim community in Hainan and eventually formed the modern Huihui people.
In addition, some Huihui people came from the mainland. The ancestors of the Ha surname among the Huihui people came from Shaanxi. Later, the whole family moved to Dadan Port in Yazhou, Hainan. During the late Ming and early Qing dynasties, they moved to Sanya Lifan Village together with another group of Hui Muslims surnamed Liu.
In Huixin Village, we happened to encounter a banquet being held for a child of the Ha family who was admitted to Tsinghua University.
Watching the Huihui people make traditional coconut rice.
First, you must use old coconuts with thick meat, scrape all the coconut meat into coconut shreds, and then use cheesecloth to squeeze out all the coconut oil.
The rice is steamed using a traditional Li ethnic pottery steamer (tao zeng). After the rice is steamed, the coconut milk and rice are thoroughly mixed together. At this stage, the coconut rice is very firm and chewy.
Then, the mixed coconut rice is steamed a second time in the pottery steamer. At this point, the coconut rice is softer and stickier than in the first stage, and the coconut milk and rice are completely fused together.
They used beef slaughtered the previous day for Eid al-Adha. First, stew the meat, then add wood ear mushrooms and yuba (dried bean curd sheets). This is a classic main dish at Huihui banquets.
15. The Tatars of Urumqi
The Tatar ethnic group is the smallest ethnic group in China, with only about 3,000 people. Most of the Tatars in Urumqi belong to the Kazan Tatars, who moved here successively from the Kazan area along the Volga River from the 19th century to the early 20th century. At that time, most Tatars were intellectuals or merchants, and they played an important role in promoting the establishment of modern education in Xinjiang.
The Tatar pastry shop in Urumqi is located on the site of a former Russian trading port. A hundred years ago, this was a place where Russians, Tatars, and various Central Asian merchants traded, a bit like Sanlitun in Beijing. The Tatar pastry shop is also a witness to this history.
Their most classic cake consists of six layers of pastry sandwiched with six layers of cream. The pastry is made from milk, eggs, ghee, and honey, without adding water, and it tastes exceptionally fragrant.
16. The Dongxiang people of Xiaoxihu, Lanzhou
The Dongxiang people are a Muslim ethnic group that uses the Dongxiang language of the Mongolic language family. They are mainly distributed in Dongxiang County, Hezheng County, and Guanghe County in Linxia, Gansu. The loess hills where the Dongxiang people live are relatively barren, so after the 1980s, many people chose to go to Lanzhou to make a living. Xiaoxihu is located at the end of the road from Linxia to Lanzhou, close to the Hui Muslim communities of Xiyuan and Xihu that have formed since the Qing Dynasty. Coupled with the commercial development driven by the Xiaoxihu Yiwu Trade City since the 1990s, Xiaoxihu has become the main residential area for the Dongxiang people in Lanzhou.
The Dongxiang people in Xiaoxihu are most concentrated in Baishu Lane, Jiangouyan, and Shangxiyuan, where you can eat various Dongxiang delicacies.
The owner of Zhonghua Shouzhua Dawang (Zhonghua Hand-Grabbed Mutton King) is named Ma Zhonghua, and it is a very popular Dongxiang hand-grabbed mutton shop in Lanzhou. Drinking sanpaotai (a traditional tea with three ingredients) while eating half a jin (250 grams) of hand-grabbed mutton ribs, a small bowl of lentil sparrow-tongue noodles, and a plate of liangpi (cold skin noodles), I felt very satisfied. This place has a good environment and good service; they refill the water frequently, and of course, the sanpaotai itself is also delicious.
The mutton tastes very authentic; basically, it is one piece of meat with one clove of garlic, and the garlic is also very fragrant.
Liangpi (cold skin noodles)
Lentil sparrow-tongue noodles
