Best Halal Restaurants in Beijing: 10 Local Muslim Food Spots Worth Trying (Segment 2 of 3)
Reposted from the web
Summary: This guide to the best halal restaurants in Beijing keeps the original list of local Muslim food spots, Hui Muslim food, and practical halal dining details.
Pot-stewed lamb is a classic Russian main course. Traditionally, it is cooked during long, cold winters by stewing meat in a clay pot over a wood-burning fireplace, then sealing the lid and burying it in the fireplace embers for several hours. Their pot-stewed lamb broth is very fresh, similar to Xinjiang cup-stewed lamb (gangzirou), but the lamb is a bit tough rather than tender.
I really like the Azerbaijani pilaf. I made sure to eat the authentic version when I visited Azerbaijan, and after coming back, I think both Ruilin and Dardanelles make a good version. Azerbaijani pilaf is dyed yellow with saffron and includes dried apricots, prunes, chestnuts, and raisins. The lamb is salty and savory, while the dried fruits add sweetness, creating a very rich flavor profile.
I finally had the cheese beef burger at Yilan Liyuan on Niujie this weekend. They only have regular and California-style options now. The California-style burger adds lettuce and tomato, and you can order it as a single or double patty. They do not let you eat inside the shop, so you have to eat at the entrance or take it away. I waited five minutes at the door and it was ready. The single-layer size is decent, and the crust was baked hot on the spot, but the filling felt a bit dense and not very fluffy. The meat pie tastes good, but it feels a bit loose, as if it wasn't packed tightly enough. Overall it is pretty good, but it would be even better if there were other things to pair it with.
Summary: This guide to the best halal restaurants in Beijing keeps the original list of local Muslim food spots, Hui Muslim food, and practical halal dining details.
Pot-stewed lamb is a classic Russian main course. Traditionally, it is cooked during long, cold winters by stewing meat in a clay pot over a wood-burning fireplace, then sealing the lid and burying it in the fireplace embers for several hours. Their pot-stewed lamb broth is very fresh, similar to Xinjiang cup-stewed lamb (gangzirou), but the lamb is a bit tough rather than tender.
I really like the Azerbaijani pilaf. I made sure to eat the authentic version when I visited Azerbaijan, and after coming back, I think both Ruilin and Dardanelles make a good version. Azerbaijani pilaf is dyed yellow with saffron and includes dried apricots, prunes, chestnuts, and raisins. The lamb is salty and savory, while the dried fruits add sweetness, creating a very rich flavor profile.
I finally had the cheese beef burger at Yilan Liyuan on Niujie this weekend. They only have regular and California-style options now. The California-style burger adds lettuce and tomato, and you can order it as a single or double patty. They do not let you eat inside the shop, so you have to eat at the entrance or take it away. I waited five minutes at the door and it was ready. The single-layer size is decent, and the crust was baked hot on the spot, but the filling felt a bit dense and not very fluffy. The meat pie tastes good, but it feels a bit loose, as if it wasn't packed tightly enough. Overall it is pretty good, but it would be even better if there were other things to pair it with.
