Best Halal Food at Beijing Music Festival: Turkish Sultan and Pakistani Haleem
Reposted from the web
Summary: The International Cultural Life Expo at Langyuan Station on January 31 and February 1 brought Turkish, Pakistani, Ghanaian, Indian, and Kyrgyz food stalls together in Beijing. This short report keeps the source's restaurant names, dishes, festival setting, family notes, and photographs.
This weekend, January 31 and February 1, Langyuan Station is hosting an International Cultural Life Expo. There will be performances by international school bands, Indian dancing, and many foreign restaurants setting up stalls. The indoor temperature is quite comfortable. The indoor area is an old factory site with a roof built over the train tracks, making it a great place to take kids to burn off some energy.
The best places to eat here are the Turkish restaurant Sultan, the Pakistani restaurant Culture, the Ghanaian restaurant Tribe Bar, and the Indian restaurant Dastan. It was a shame that the Kyrgyz restaurant Navat, which I was most looking forward to, was just a stall selling lamb skewers.
We bought a beef wrap at Sultan. It was super long and very filling, and since it didn't have garlic sauce, the kids could eat it too. Plus, they gave us a lot of the extra-long beef. We also bought Turkish stuffed meatballs (İçli Köfte). This is a specialty from the Kurdish region in southeastern Turkey. The outer shell is made of cracked wheat (burgur), and the filling is minced meat, nuts, and spices. The kids liked this one too.
At Culture, we bought chicken haleem porridge (Chicken Haleem) and beef patties (beef shami kabab). Both of these are spicy, so the kids couldn't eat them.
Pakistani chicken porridge is similar to the meat porridge eaten by Hui Muslims; both are often cooked during festivals and religious gatherings (mevlid). The chicken is cooked for a long time until it completely breaks down. Once it is ready, you add lemon, fried onions, and cilantro. Served with naan, it is a classic South Asian iftar meal.
The beef patties are also a South Asian Muslim specialty. Beef, chickpeas, and spices are ground into a paste, pan-fried, and served with mint sauce.
We also had the goat meat fried spring rolls from Tribe Bar and the curry puffs (samosa) from Dastan restaurant. The fried plantains at Tribe Bar are also worth a try.
Summary: The International Cultural Life Expo at Langyuan Station on January 31 and February 1 brought Turkish, Pakistani, Ghanaian, Indian, and Kyrgyz food stalls together in Beijing. This short report keeps the source's restaurant names, dishes, festival setting, family notes, and photographs.
This weekend, January 31 and February 1, Langyuan Station is hosting an International Cultural Life Expo. There will be performances by international school bands, Indian dancing, and many foreign restaurants setting up stalls. The indoor temperature is quite comfortable. The indoor area is an old factory site with a roof built over the train tracks, making it a great place to take kids to burn off some energy.
The best places to eat here are the Turkish restaurant Sultan, the Pakistani restaurant Culture, the Ghanaian restaurant Tribe Bar, and the Indian restaurant Dastan. It was a shame that the Kyrgyz restaurant Navat, which I was most looking forward to, was just a stall selling lamb skewers.
We bought a beef wrap at Sultan. It was super long and very filling, and since it didn't have garlic sauce, the kids could eat it too. Plus, they gave us a lot of the extra-long beef. We also bought Turkish stuffed meatballs (İçli Köfte). This is a specialty from the Kurdish region in southeastern Turkey. The outer shell is made of cracked wheat (burgur), and the filling is minced meat, nuts, and spices. The kids liked this one too.
At Culture, we bought chicken haleem porridge (Chicken Haleem) and beef patties (beef shami kabab). Both of these are spicy, so the kids couldn't eat them.
Pakistani chicken porridge is similar to the meat porridge eaten by Hui Muslims; both are often cooked during festivals and religious gatherings (mevlid). The chicken is cooked for a long time until it completely breaks down. Once it is ready, you add lemon, fried onions, and cilantro. Served with naan, it is a classic South Asian iftar meal.
The beef patties are also a South Asian Muslim specialty. Beef, chickpeas, and spices are ground into a paste, pan-fried, and served with mint sauce.
We also had the goat meat fried spring rolls from Tribe Bar and the curry puffs (samosa) from Dastan restaurant. The fried plantains at Tribe Bar are also worth a try.
