[Internet Repost]

Dual Glory of a Time-Honored Brand and Intangible Cultural Heritage: Exploring the Legend of Yixinzhai's Halal Cuisine in Shanghai



Abstract:



A deep dive into Yixinzhai, a renowned Shanghai Halal eatery holding the dual titles of a 'China Time-Honored Brand' and a 'Municipal Intangible Cultural Heritage.' This article traces its century-long evolution since its founding in 1913, showcasing the artisan spirit of three generations of inheritors who strictly adhere to Islamic dietary laws and traditional heritage culinary techniques.



“Yixinzhai” is a celebrated, time-honored Halal restaurant in Shanghai. Its 'Halal culinary preparation technique' has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual status of 'Time-Honored Brand + Intangible Cultural Heritage' quite unique among the city's Halal restaurants.



Historical records show that the history of Yixinzhai traces back to 1913, when Ma Wanglin’s grandfather, Ma Shisheng, established the 'Ma Ji' Halal food stall in Cao County, Shandong province. It quickly gained fame locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai’s Yangpu district, reopening the 'Ma Ji' Halal food shop on Huangxing Road, allowing this culinary craft to take deep root in Shanghai. In 1958, the state-run 'Yixinzhai' Halal restaurant was officially established, and a 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, with Ma Wanglin taking over management.



Back in the day, whenever people had business at the Hudong Workers' Cultural Palace, they would drop by Yixinzhai right across the street to grab its signature niurou jianbao (pan-fried beef buns), leaving behind deep impressions and wonderful memories. The cold noodles are also a signature crowd-pleaser here. Craving them in this seasonal weather, I recently drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to hit up Yixinzhai and treat myself. The original building is currently undergoing renovations, so the shop has relocated to a temporary space about 200 meters to the east. The golden signs reading 'Shanghai Yixinzhai' and 'China Time-Honored Brand' hang high above the entrance, gleaming brilliantly.



Checking out the menu, the options are seriously plentiful, featuring rice bowls with toppings, fried rice, and noodle soups with various toppings. I ordered the shop's signature celery and shredded beef mixed noodles (note: during the summer season, the shop's mixed noodles refer to cold noodles), an order of guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.



The potstickers and mixed noodles had to be picked up at the counter yourself, while the beef soup was brought to the table by a server. Figuring that the potstickers should be eaten while hot since cooling ruins the texture, I picked them up first to enjoy immediately.



An order of potstickers comes with four pieces. They're pretty sizable, neatly arranged, crescent-shaped, plump, and gorgeous, with bottoms pan-fried to a golden, crispy crunch.



The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and crispy. When you bite into them, you get a satisfying 'crunch' sound without any tough chewiness—though I'm not sure if they were slightly over-fried or just naturally like that?! It's a different mouthfeel compared to potstickers elsewhere. The meat filling uses hindquarter yellow beef (knuckle cut), with all connective tissue trimmed away, mixed with the Ma family's secret ancestral seasonings. The flavor is totally unique, accompanied by a small amount of savory broth, making it super delicious.



The beef soup is fairly clear, topped with a generous handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry is added to remove any gamey odor and boost the flavor. The beef shank inside comes in slices, and the portion is genuinely generous, totally justifying the 20 yuan price tag per bowl. The beef is cooked until tender without falling apart, and the broth is rich and packed with flavor. Eating it alongside the beef potstickers and cold noodles is absolute perfection! Highly recommended.



After finishing the potstickers, I headed back to the window to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are a signature summer specialty here, made with custom, narrow alkaline noodles. They follow the golden rule of cooking noodles: 'clear water, high heat, fewer noodles.' They are boiled on high heat for a short time, skipped the cold water rinse, and instead blown dry directly with electric fans while being tossed with homemade scallion oil. The noodles turn out chewy, resilient, smooth, and not mushy. Drizzled with homemade salty-savory soy sauce and fragrant vinegar, the flavor profile hits salty, savory, and slightly sweet notes, topped with a scoop of the soulful peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma). If you like it spicy, add a few drops of chili oil—with the noodles completely coated in sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, velveted, and quick-fried, making it silky, tender, and delicious. Slurping it down with the noodles is an absolute blast and deeply satisfying.



The niurou jianbao (pan-fried beef buns) are the shop's absolute top-tier intangible heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns whipping up niurou jianbao and guotie on the spot. The niurou jianbao are easily the size of an adult's fist, pan-fried on both sides until golden and crispy. When you bite into them, soup juices pour out. They're a massive hit with diners, selling thousands daily and usually requiring a long wait in line.



The gold-medal Sanhuangji (three-yellow chicken) uses chickens raised in Nanhui for over 90 days, cage-raised first and then free-range for 20 days. Prepared as fully cooked white-cut chicken, there isn't a single trace of blood between the bones. The skin is crispy, the meat is firm and flavorful, making it another staple signature dish at the shop.



After polishing off an order of potstickers, an order of cold noodles, and a bowl of beef soup, I was already full. Not wanting to miss out on the signature niurou jianbao and the specialty Sanhuangji, I ended up buying a large portion of the chicken and five niurou jianbao to take home and slowly enjoy with the family.



Dining Experience: The food tastes great and has a distinct Halal character. Overall, while the prices are slightly on the higher side, it's definitely worth the money and well worth a try.



Collapse Read »

[Internet Repost]

What makes this "Shanghai-style" Halal restaurant in Shanghai so different?

Summary:



Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately. All kinds of regional styles and concepts of Halal restaurants are popping up across every district. When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"

Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately.



All kinds of regional styles and concepts of Halal restaurants are popping up across every district.

When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"



And now, alongside local Shanghainese noodles and spots like Guanguanji, we've got the Changying Three Brothers hailing all from Beijing, Pinhuiwei from Hangzhou... and even Yunnan beef noodle spots, Tianshuo malatang (spicy hotpot), Huainan beef soup, and grilled fish joints~

So now, isn't everyone's dilemma more like, "Which spot are we trying this week?"



After rambling on for this long, you've probably guessed it—this post is all about recommending a classic Shanghai Halal spot: "Hongbinlou," which now goes by the name 「Huoxiale · Shanghai-Style Halal Cuisine (Hongbinlou Branch)」.

01



Historical Legacy

The surprisingly twisty history of Shanghai's Hongbinlou



When people mention "Hongbinlou," most folks instantly think of the "First Halal Restaurant in China" opened in Tianjin back in 1853 (the third year of the Xianfeng Emperor's reign), which later relocated to Beijing at the personal invitation of Premier Zhou Enlai. But this Hongbinlou registered in Shanghai back in 1993 doesn't seem to have much of a connection to that century-old traditional brand—it's likely just a shared name or a respectful nod.

According to online archives left by food bloggers from back in the day, Shanghai's Hongbinlou was already operating at the corner of Huashan Road and Beijing Road way back in the 1990s. The storefront was pretty small back then, but the interior was surprisingly spacious and kept on the dimmer side. It was famous for its niurou jianbao (pan-fried beef buns)—thin wrappers packed with savory, juicy meat that were served year-round. (Wonder if they already had that curry-beef kick back then?) Their "fengshan lengmian" (fan-cooled cold noodles) were also legendary and loved by everyone.



Later on, that classic location went through urban redevelopment, and for a long time, nobody really knew where it had moved. Piecing together bits of info found online, a new Xinjiang restaurant bearing the same name, "Hongbinlou," popped up on Yuyuan New Road (near Urumqi Road) right around the start of the 2000s.

Images sourced from the internet; please contact us to remove if there are any copyright issues.



Xinjiang spots are basically all about yangrou chuan (Xinjiang lamb skewers), dapanji (big plate spicy chicken), nangbaorou (flatbread stuffed with meat), laohucai (tiger vegetable salad), and shouzhua yangrou (Lanzhou hand-grabbed lamb). Even though Xinjiang joints are everywhere nowadays, back then it was a super trendy vibe—especially their nangbaorou, which people affectionately called "Xinjiang pizza" a good decade before the whole "dalu nang" (gravy-topped flatbread) meme became a thing.

Later on, due to another round of land requisition, Hongbinlou vanished from the public eye for a while before reopening in the early 2000s at 75 Wanhangdu Road. They even paired up with the Indonesian dining brand "Bali Bistro," which was a massive hit in Shanghai for quite a while. Our canteen foodie used to walk past it all the time when working in Shanghai, though sadly I never made it inside to try it. Now, even that chapter is history.



Image source: WeChat Official Account @You E Le (Hungry Again)

02



A Fresh Start

Huoxiale redefines Shanghai-style Halal



In November 2024, Hongbinlou got a fresh lease on life, transforming into what is now known as 「Huoxiale」. Even though Dazhong Dianping lists the restaurant with the suffix "Shanghai-Style Halal Cuisine," their main signboard still proudly reads "Silk Road Halal Food Market," so the core menu still leans heavily toward Northwest Chinese and Xinjiang flavors. As for why they're leaning so hard into the "Shanghai-style Halal" label, I'll get into that in a bit.

The overall interior design centers heavily around classic Silk Road aesthetics. The decor is ultra-refined, and you can really tell the boss put serious thought and taste into it—sparing no expense to ship in specialty architectural materials from afar, with every single brick and tile echoing the local culture and folk customs of the Silk Road.



Image source: Xiaohongshu @Jing'an's Sky

They didn't just splurge on the hardware either; they even brought in master mural artists to hand-paint stunning Silk Road wall art, letting diners immerse themselves in the cultural storytelling of the Western Regions right through their meal.



The tableware, serving vessels, and grills in the restaurant are all sourced directly from their places of origin, and the servers greet every single guest in traditional attire with warm, down-to-earth smiles. It's quickly become one of the most aesthetic, must-visit Halal dining hotspots in Jing'an District.

Image source: Xiaohongshu @Sharon_Jing



Speaking of the ambiance, there's one detail people rarely pay attention to that is actually an absolute game-changer for your dining mood: the omnipresent second-hand smoke and booze odors you get in typical Chinese restaurants. Sometimes you're right in the middle of a great meal, and suddenly a blast of smoke drifts over from the next table, completely killing your appetite... But Huoxiale's whole vibe is centered around being a "smoke-free and alcohol-free wellness-friendly restaurant." Tons of people on Xiaohongshu are praising it as female-friendly and kid-friendly, and our canteen foodie totally agrees. This is the kind of restaurant that truly respects everyone who loves good food!

Of course, at the end of the day, whether a restaurant is actually good or not all comes down to the food and the flavors. Alongside nailing traditional Xinjiang classics, Huoxiale also brilliantly weaves in seafood and classic Shanghainese dishes, making it a genuinely stellar fusion restaurant.



Xinjiang Bashibai Lamb Skewers

Sizzling skewers made from genuine Xinjiang Bashibai lamb transport your taste buds straight to Xinjiang in a single bite. This is Shanghai's ultimate "Western Region street food vibe": sizzling lamb skewers paired with ice-cold kavass (traditional fermented honey drink)—the absolute holy grail of summer night markets!



Hui Muslim Jiasha (Crispy Meat Fritters)

With a golden, ultra-crispy exterior and a deeply savory, flavorful meat filling inside, biting into a piece of Hui-style jiasha feels like tasting a thousand years of Silk Road history. The golden miracle born from an intangible cultural heritage stove: picking up a legend of Xinjiang beef jiasha with a single pair of chopsticks.



Shouzhua Yangrou (Hand-Grabbed Lamb)

Image source: Dazhong Dianping @Baozou Xiong (Rambling Bear)



Bashibai spring lambs raised on pure Tianshan snowmelt are used to craft their shouzhua yangrou, yielding meat that is glossy and rich like fine lard. After being gently simmered in plain water, a light touch of the knife makes the juices instantly well up with an amber glow. Eat it simply dipped in a little sea salt, and the pure, clean sweetness bursts across your teeth—this is the most authentic gift of the grasslands.

Shawan Dapanji (Big Plate Spicy Chicken)



Rugged Xinjiang ingredients meticulously braised into an legendary comfort food, lifting up a piping-hot slice of pastoral romance right beneath the Tianshan Mountains with a single pair of chopsticks. Golden country chicken wrapped in rich, clingy gravy, paired with handmade daopianmian (wide belt noodles) that soak up all that aromatic chili oil, while bell peppers and potato chunks throw a party on your tongue.

Astana Beef Ribs



Slow-braised to absolute tender perfection, these beef ribs practically melt in your mouth. Every single rib radiates a deep, rich meaty aroma, coated in the house-special secret sauce that hits that sweet-savory sweet spot, making it impossible not to grab another piece.

Some people say the ocean's sweetness belongs to the sea, while Xinjiang cuisine's richness hails from the desert, making the two impossible to blend. But 『Huoxiale』 shatters these culinary boundaries by putting seafood center-stage at a Xinjiang restaurant, breathing new life into "Shanghai-style Halal." Their seafood isn't just remarkably diverse—it's insanely fresh, with every single bite tasting like an absolute gift from the ocean. Grounded in traditional Xinjiang classics and Shanghai street eats, they deeply mine the soulful street flavors of the old days while blending in Silk Road regional profiles and refined Western culinary presentation. It keeps every dish deeply familiar yet delightfully surprising under strict Halal standards.



Halal Irtysh River Coldwater Fish Qiaotai

Image source: Xiaohongshu @Sharon_Jing



One of the house-signature seafood dishes. The fish is incredibly tender and juicy, with every single bite showcasing the firm, pristine quality of the meat. Paired with their custom-crafted house sauce that strikes a perfect sweet-and-sour balance, it beautifully highlights the natural sweetness of the fish.

Scallion-Aromatic Rocket Squid



Image source: Xiaohongshu @Sharon_Jing

Wild-caught squid with an amazing bounce, treated with a thirty-year veteran chef's exclusive technique to lock in maximum freshness. The squid is tender and snappy, smothered in a rich, peppery sauce. The punchy green-peppercorn profile blends with the natural sweetness of the seafood to create an exquisite fusion of Shanghai elegance and Silk Road flair~



Flambéed Salt-and-Pepper Mantis Shrimp

Image source: Xiaohongshu @Sharon_Jing



Selecting only plump, meat-packed mantis shrimp, they're first flash-fried until shatteringly crisp, then tossed in a signature salt-and-pepper sauce mixed with traditional Western Region spices. Crispy on the outside, tender on the inside, with sweetness and a fiery kick bursting simultaneously on your tongue.

Xiangjian Sichuan Pepper Fish



Built on a foundation of tongue-tingling Sichuan rattan pepper numbness, slow-braised with extra Silk Road spices for depth, and finished with a hot pour of pure Xinjiang-sourced aromatic oil. The layers of numbing, fresh, savory, and tender flavors unfold sequentially, delivering a wonderfully complex Halal seafood experience.

Back in the 1990s, Shanghai's Hongbinlou operated as a beloved Halal spot right at the northern edge of the Jing'an Temple commercial hub. Back then, it wasn't just famous for its unique Halal eats; it also soaked up that irreplaceable old Shanghai ambiance. One particular dish, their "fengshan lengmian" (fan-cooled cold noodles), carried the collective memories of an entire generation. But as the decades rolled on, that distinct taste of old Shanghai slowly faded away. Today, Huoxiale has taken over the legacy of Shanghai's Hongbinlou to run a "Shanghai-style Halal" concept, picking up the traditional craftsmanship of "fengshan lengmian" to resurrect those classic cold noodles and bring back that timeless taste of old Shanghai.



Fengshan Lengmian (Fan-Cooled Cold Noodles)

Making traditional cold noodles places massive demands on the chef, who has to master the absolute art of boiling noodles. Because these cold noodles aren't steamed—they're boiled right in a pot—they have to be lifted out, instantly tossed with seasoned oil, and cooled down using electric fans. Experienced veteran chefs can pull out a single strand of noodles while they're boiling, give it a gentle pinch, and instantly know whether the noodles are done. When pulling out the whole batch, the noodles can't be cooked all the way through because they'll keep cooking during the fan-cooling process until they hit that absolute, texturally perfect bite.



The preparation techniques and ingredients of these old-school cold noodles faithfully follow Hongbinlou's classic recipe, blending Halal traditions with Shanghainese flair. Tossed with classic Shanghai lafulu (spicy fermented bean curd sauce), fresh diced beef, bamboo shoot cubes, and dried bean curd bits, then simmered down until the rich gravy clings to every strand—this spicy meat topping is thick, glossy, savory, and seriously aromatic.

Curry Ox-Head Soup



Cold noodles are wonderfully smooth and refreshing, but eating them all by themselves can feel a bit dry. That's when you pair them with a steaming bowl of fragrant curry beef soup to instantly wake up your palate! The clean, refreshing broth balances out the chill of the cold noodles, warming your stomach and cutting right through any dryness—making this the ultimate summer noodle-and-soup power couple. Slurp a few noodles, take a couple sips of soup, and snag a few tender slices of beef straight from the curry broth—now *that* is pure satisfaction.

Huoxiale's bowl of curry beef soup completely avoids that harsh, overpowering yellow curry powder flavor. Crafted through patient, slow simmering, every single spoonful carries the creamy richness of lamb bones paired with the deep savoriness of beef bones. Rejecting heavy artificial seasonings, it lets a natural, milky aroma lightly blossom across your palate, feeling just like a crisp breeze sweeping across the grasslands—pure and balanced to absolute perfection.

According to Huoxiale's founder, "Tiger Bro," they plan to introduce even more traditional Halal-style Shanghainese dishes in the future, carrying the torch for "Shanghai-style Halal" cuisine and making it bigger and better than ever.

As I mentioned at the start of Chapter Two, why would a Western Region-themed restaurant emphasize "Shanghai-style" Halal cuisine? In my view, the "Hai" (Shanghai/Ocean) in "Haipai" isn't just about the ocean—it represents the expansive, melting-pot culture of Shanghai itself. So, I decided to ask DeepSeek what a "Haipai restaurant" actually is. The answer told me: Haipai restaurants are eateries rooted in regional Shanghai culture, blending the core essences of Chinese and Western culinary traditions, defined by traits of "inclusivity, refinement, delicacy, and a knack for innovation." You can basically think of it as a "Shanghai-style" restaurant, but the absolute core of that style is "fusion" and "innovation."

Therefore, compared to the Beijing and Tianjin branches of Hongbinlou—which represent century-old heritage and tradition—Shanghai's Hongbinlou is all about innovation and fusion. From Shanghainese food to Xinjiang cuisine, Indonesian food, and now this modern trinity of Xinjiang cuisine + seafood + Shanghainese local classics, who knows? Maybe blending in Indonesian food again down the road isn't entirely out of the question!

03

More Than Just a Restaurant

Giving wanderers a warm harbor to call home

Word has it that the entrepreneurial team behind this venture crossed over from the jewelry industry. After weathering the pandemic, they dived back into business by founding Xingdeng Education Venture Capital, offering post-investment incubation for small-yet-beautiful dual-circulation brands, and integrating a three-industry-merged food supply chain. It's genuinely exciting to see this kind of resilient entrepreneurial grit injecting fresh blood into the Halal food industry.

I'm super fortunate to have been close friends with one of the co-founders for years. When I asked him why on earth he wanted to open a restaurant amidst such a hyper-competitive dining landscape, he shared a story from his past:

Twenty years ago, when he first arrived in Shanghai, he felt just as desperate to find a familiar circle of people. Back at the company where he worked, even though there were tons of people around, he spent every day moving around solo and feeling completely isolated. When he first arrived, his monthly salary was 1,800 RMB—he'd wire most of it back home and keep just 300 RMB for living expenses.

Stepping into a Xinjiang restaurant back then felt just like coming home. He couldn't afford to buy actual meals, but he could sit there and chat with folks. So, opening a restaurant was always a quiet dream he held in his heart—to give people far from home a warm, comforting place to land.

That's why Huoxiale's positioning from day one was never just about being a restaurant; it's a dynamic community space blending food, socializing, music, and culture. It aims to become a true community hub and an incubator for commercial innovation.

So what exactly does a "community hub" mean? It means in a joyful space like Huoxiale, people share stories, listen to others, connect with one another, and grow together. This isn't just some empty marketing slogan; they've been actively living it out ever since opening day, launching the community-driven "Firewood Stoker" program. Since kicking off back in July, they've already hosted numerous events spanning all kinds of fields.

Featuring charity Traditional Chinese Medicine wellness classes—what kind of magical restaurant is this that makes people never want to leave?

Ethnic minority music performances: Who says restaurants are only for stuffing your face? Mix music, food, and socializing, and the joy levels max out instantly!

Jewelry knowledge sharing sessions—Silk Road Radiance • Maritime Pearls: When Shanghai-style Halal meets the brilliance of jade and pearls.

Baduanjin qigong wellness workshops: A cultural restaurant like no other—practice ancient Baduanjin exercises right here at a Shanghai-style Halal eatery in the city.

There are plenty more exciting events lined up for the future. If you want to jump in and join the fun, just scan the QR code to find out more and sign up! Collapse Read »

[Internet Repost]

What makes this "Hai-Pai" (Shanghai-style) Halal restaurant in Shanghai so different?

Summary:



If you've been working or studying in Shanghai for a while, you've probably noticed that things have really been looking up lately. Halal restaurants featuring all kinds of regional cuisines and formats are popping up everywhere across the city. Ten years ago, when I was working and studying here, my weekly dilemma was always, "Please tell me we're not going to that exact same place again this week!"

If you've been working and studying in Shanghai for a while, you've probably noticed that things have really been looking up lately.



Halal restaurants featuring all kinds of regional cuisines and formats are popping up everywhere across the city.

Ten years ago, when I was working and studying here, my weekly dilemma was always, "Please tell me we're not going to that exact same place again this week!"



And now, alongside local Shanghainese noodles and Guanguanji, we've got the Changying Three Brothers coming all down from Beijing, Pin Huiwei hailing from Hangzhou... we've even got Yunnan beef spots, Tianshui spicy hot pot, Huainan beef soup, and grilled fish joints~

So now, hasn't everyone's dilemma basically changed to, "Which spot are we hitting up this week?"



After rambling on for so long, you've probably guessed it—this time we're recommending a classic Shanghai Halal spot: "Hongbinlou," which now goes by the name 「Huoxiale · Hai-Pai Halal Cuisine (Hongbinlou Branch)」.

01



Historical Heritage

The Twisting, Turning History of Shanghai's Hongbinlou



When people talk about "Hongbinlou," the name everyone instantly recognizes is the legendary "Number One Halal Restaurant in China," opened in Tianjin back in the third year of Emperor Xianfeng's reign (1853) and later relocated to Beijing at the personal invitation of Premier Zhou Enlai. Meanwhile, this Hongbinlou registered in Shanghai in 1993 doesn't seem to have much connection to that traditional century-old brand; it's likely just a shared name or a respectful nod.

According to posts from old-school internet foodies, back in the 1990s, Shanghai's Hongbinlou was already operating right at the corner of Huashan Road and Beijing Road. The storefront was pretty small back then, but the interior was spacious and dim. It was famous for its niurou jianbao (pan-fried beef buns)—thin wrappers stuffed with loads of savory, juicy beef—which were served year-round. (Wonder if they already had that signature curry-beef flavor back then?) They were also super famous for their "fengshan lengmian" (electric-fan cooled cold noodles).



Later on, that old location got demolished for urban redevelopment, and for the longest time, nobody knew where it had moved. Piecing together information found online, by the early 2000s, a new Xinjiang restaurant bearing the exact same name "Hongbinlou" popped up on Yuyuan New Road (near Wulumuqi Road).

Image sourced from the internet; please contact us to delete if there is any copyright infringement.



Xinjiang restaurants, right? They're pretty much all about yangrou chuan (Xinjiang lamb skewers), dapanji (big plate spicy chicken), nangbaorou (flatbread stuffed with lamb), tiger salad, and shouzhua yangrou (Lanzhou hand-grabbed lamb). Even though Xinjiang joints are everywhere nowadays, back then it was a seriously trendy vibe. Especially the nangbaorou, which people used to call "Xinjiang pizza"—long before the whole "daluonang" (gravy-topped flatbread) internet meme came around.

Later on, due to another round of land requisition, Hongbinlou disappeared from the public eye for a bit before reopening in the early 2000s at No. 75 Wanhangdu Road. They also brought in the Indonesian dining brand "Bali Bistro," which was a massive hit in Shanghai for a long time. When our foodie editor was working in Shanghai, he used to walk past it all the time, though sadly he never made it inside to try it. Now, that era is history too.



Image source: WeChat Official Account @You E Le (Hungry Again)

02



A Fresh Rebirth

Huoxiale Redefines Hai-Pai Halal Cuisine



In November 2024, Hongbinlou welcomed a brand-new chapter reborn as the current 「Huoxiale」. Even though its Dianping subtitle is "Hai-Pai Halal Cuisine," the main storefront sign still reads "Silk Road Halal Food Market," so the core menu still leans heavily toward Northwest Chinese and Xinjiang cuisine. As for why they're putting so much emphasis on "Hai-Pai Halal Cuisine," we'll get into that in a bit.

The overall interior design centers heavily on Western Regions aesthetics. It's stunningly upscale, showing just how much thought and aesthetic vision the owners put into it. They spared no expense shipping in specialty building materials from afar, with every single brick and tile reflecting the folk customs and culture of the Silk Road.



Image source: Xiaohongshu @Jingan's Sky

They didn't just pour effort into the hardware—they also brought in a master muralist to paint epic Silk Road wall art, letting diners soak in the culture of the Western Regions where food tells a story while they eat.



The bowls, plates, serving vessels, and grills in the restaurant are all sourced directly from their places of origin, and the servers rock traditional attire, greeting every single guest with warm, down-to-earth smiles. It's quickly become an absolute must-visit, gorgeous Halal dining spot in Jing'an District.

Image source: Xiaohongshu @Sharon_Jing



Speaking of the vibe, there's one detail people rarely pay attention to that is totally crucial to your dining mood: the omnipresent second-hand smoke and alcohol reek in typical Chinese restaurants. You know how it is—you're having a great meal, almost full, and suddenly a wave of cigarette smoke drifts over from the next table, instantly killing your appetite... Well, Huoxiale's whole thing is being a "smoke-free and alcohol-free wellness-friendly restaurant." Tons of people on Xiaohongshu are praising it for being super friendly to women and kids. Our editor totally agrees—this kind of restaurant is the ultimate form of respect for anyone who loves good food!

Of course, at the end of the day, whether a restaurant is good or not all comes down to the dishes and the flavors. Aside from nailing traditional Xinjiang cuisine, Huoxiale also brilliantly weaves in seafood and Shanghainese benbang (local Shanghainese) dishes, making it a true fusion restaurant.



Xinjiang Bashibai Lamb Skewers

Sizzling Xinjiang Bashibai lamb skewers transport your taste buds straight to Xinjiang in a single bite. This is Shanghai's ultimate "Western Regions night market vibe": sizzling lamb skewers paired with ice-cold kavass (traditional fermented honey drink)—the absolute peak of summer night-market luxury!



Hui Muslim Jiasha

With a golden, crispy exterior and a savory, aromatic filling inside, Hui Muslim jiasha (crispy stuffed egg-skin rolls) makes you feel like you're tasting a thousand years of Western Regions culture with every bite. The golden miracle of the intangible-heritage stove: lifting a legendary piece of Xinjiang beef jiasha with your chopsticks.



Shouzhua Yangrou (Hand-Grabbed Lamb)

Image source: Dianping @Baozou Xiong (Running Bear)



Bashibai spring lambs raised on pure Tianshan snowmelt are crafted into shouzhua yangrou, featuring meat as glossy and tender as fine fat. After being simmered in pure water, a gentle touch of the knife makes the juices burst forth with an amber glow. Eat it simply dipped in salt, and the fresh sweetness blooms across your teeth—this is the purest gift from the grasslands.

Shawan Dapanji (Big Plate Chicken)



Rugged Xinjiang ingredients meet meticulous, slow-simmered comfort food, lifting up the scorching, soulful passion beneath the Tianshan Mountains with a single sweep of your chopsticks. Golden free-range chicken coated in thick, rich sauce, hand-pulled belt noodles soaked in savory chili oil, with green and red peppers and soft potato chunks dancing on your tongue.

Astana Beef Ribs



Slow-cooked to tender perfection, these beef ribs fall right off the bone. Every single rib radiates a rich, meaty aroma, paired with the house-special sauce that strikes the exact balance of sweet and savory—you won't be able to stop at just one piece.

Some folks say the fresh sweetness of seafood belongs to the ocean, while the boldness of Xinjiang cuisine comes from the desert, making the two impossible to mix. But 「Huoxiale」 smashes those culinary boundaries, featuring seafood front and center at a Xinjiang restaurant to revive "Hai-Pai Halal." Their seafood isn't just diverse; it's insanely fresh, with every single bite acting as a gift from the sea. Rooted in traditional Xinjiang cooking and Hai-Pai cuisine, they dig deep into the smoky comfort of old flavors while blending in Silk Road regional profiles and refined Western culinary presentation. It keeps every dish satisfyingly familiar under Halal standards while delivering total tongue-pleasing surprises.



Halal Irtysh River Cold-Water Fish Qiaotai

Image source: Xiaohongshu @Sharon_Jing



One of the house-signature seafood dishes. The fish is tender and juicy, letting you taste the firm, fresh texture in every bite. Paired with a house-special sweet-and-sour sauce, it perfectly highlights and elevates the natural sweetness of the fish.

Scallion-Aroma Rocket Squid



Image source: Xiaohongshu @Sharon_Jing

Bouncy, tender wild-caught squid, locked in with a secret technique passed down by a thirty-year veteran chef. The squid is snap-tender with a rich peppercorn-aroma sauce, marrying the numbing pepper profile with the natural sweetness of seafood in a masterclass of Hai-Pai elegance and Western Regions flair~



Flamed Salt-and-Pepper Mantis Shrimp

Image source: Xiaohongshu @Sharon_Jing



Selected meat-packed mantis shrimp, deep-fried until super crispy, then tossed in a signature salt-and-pepper sauce mixed with Western Regions spices. Crispy on the outside and tender on the inside, with a sweet-and-spicy explosion on your tongue.

Fragrant Stream Tengjiao (Vine Pepper) Fish



Anchored by the numbing fragrance of Sichuan vine pepper and slow-simmered with Silk Road spices, then drizzled with authentic Xinjiang-produced aromatic oil. The progression of numb, fresh, savory, and tender flavors builds layer by layer, presenting a fish dish with deeply complex Halal profiles.

Back in the 1990s, Shanghai's Hongbinlou stood proudly as a Halal landmark right in the northern part of the Jing'an Temple commercial hub. Back then, it wasn't just famous for its unique Halal eats; it also captured the quintessential vibe of old Shanghai. Their signature "fengshan lengmian" (electric-fan cooled cold noodles) held the memories of an entire generation. But as times changed, that taste of old Shanghai slowly faded away. Today, Huoxiale has taken over the legacy at Shanghai's Hongbinlou to run a "Hai-Pai Halal" concept, picking up the traditional craftsmanship of the electric-fan noodles to resurrect this classic old-Shanghai flavor.



Fengshan Lengmian (Electric-Fan Cooled Cold Noodles)

Making these old-school cold noodles puts serious demands on the chef, requiring master-level noodle-boiling skills. That's because these noodles aren't steamed; they're boiled right in a pot, scooped up, tossed evenly in seasoned oil, and cooled down using an electric fan. Experienced veteran chefs can pluck out a single strand while boiling, pinch it lightly between their fingers, and instantly know if the noodles are cooked to perfection. When lifting all the noodles out, they can't be overcooked because the electric cooling fan keeps cooking them internally until they hit that absolute sweet spot of texture.



The production technique and ingredients of these cold noodles carry on Hongbinlou's classic old-school recipe combining Halal traditions with Hai-Pai style. Tossed with classic Shanghai spicy fermented bean curd sauce (laifu jiang), fresh minced beef, diced bamboo shoots, and dried tofu, then simmered down until the sauce clings to the noodles—this spicy meat topping is thick, rich, glossy, and ridiculously fragrant.

Curry Beef Head Soup



Cold noodles are wonderfully smooth and springy, but eating them all by itself can feel a bit dry. Pairing them with a bowl of fragrant curry beef soup at that exact moment instantly wakes up your taste buds! The clean, refreshing broth balances out the chill of the cold noodles, warming your stomach and quenching your thirst—the ultimate summer noodle combo slurping down noodles, sipping the soup, and grabbing a few slices of tender beef from the curry broth. Pure satisfaction.

Huoxiale's bowl of curry beef soup doesn't hit you with an overwhelming artificial curry powder flavor. Slow-cooked with real care, every spoonful delivers the milky richness of mutton bone combined with the deep, savory notes of beef bone. Rejecting heavy, overpowering spices, it leaves only natural milky aromas blooming lightly on your tongue, feeling just like a morning breeze sweeping across the grassland—pure and balanced to absolute perfection.

According to Huoxiale's owner, "Tiger Bro," they'll be introducing even more traditional Halal benbang (local Shanghainese) dishes in the future to truly carry forward and elevate "Hai-Pai Halal."

As we mentioned at the start of Chapter 2, why would a Western Regions-themed restaurant put such heavy emphasis on "Hai-Pai" Halal cuisine? I think this "Hai" (海) doesn't just mean the ocean—it also represents the open, inclusive culture of Shanghai (Hai-Pai). So I decided to ask DeepSeek what a "Hai-Pai restaurant" actually is. It told me: A Hai-Pai restaurant refers to an eatery rooted in regional Shanghai culture, blending the absolute essences of Chinese and Western culinary traditions, characterized by being "inclusive, exquisite, delicate, and innovative." You can think of it as a "Shanghai-style" restaurant, but the core of that style is all about "fusion" and "innovation."

Therefore, compared to the Beijing and Tianjin Hongbinlou locations which represent century-old heritage and tradition, Shanghai's Hongbinlou is all about innovation and fusion. From Shanghainese food to Xinjiang cuisine, Indonesian food, and now Xinjiang cuisine plus seafood and local benbang dishes—who knows, maybe blending Indonesian food back in down the road isn't totally out of the question!

03

More Than Just a Restaurant

Giving Wanderers a Warm Home Away From Home

Word has it that the management team steering this project actually crossed over from the jewelry industry. After the pandemic, they embarked on a new entrepreneurial journey focusing on Xingdeng Education Venture Capital, post-investment incubation for small-and-beautiful dual-circulation brands, and integrating three-industry-converged food supply chains. It's super exciting to see this kind of resilient, value-adding entrepreneur enter the Halal food space.

I was lucky enough to be longtime friends with one of the founders. When I asked him why on earth he decided to open a restaurant amidst such brutal competition in the restaurant biz, he shared a story from his past:

Twenty years ago, when he first arrived in Shanghai, he had that exact same desperate hunger for a familiar circle of people. Back at the company he worked for, even though there were lots of people around, he always walked alone and felt totally isolated. When he first got here, his salary was 1,800 RMB—he'd send most of it back home and keep just 300 RMB for living expenses.

Stepping into a Xinjiang restaurant back then felt just like coming home. He couldn't afford to buy actual meals, but he could sit around and talk with folks. So opening a restaurant became a deep-seated dream of his: to create a warm, comforting space for people wandering far from home.

That's why Huoxiale's positioning from day one was never just a restaurant. Instead, it's a multi-functional space blending food, socialization, music, and culture—destined to become a community hub and an incubator for commercial innovation.

So what exactly is a "community hub"? It's a joyful space inside Huoxiale where people share, listen, connect, and grow together. That's not just a catchy slogan; ever since opening, they've been actively living it out, launching the "Fuel-Adding Officer" (Tianchai Guan) initiative where everyone chips in to feed the fire. Since July, they've already hosted multiple events spanning all kinds of fields.

Traditional Chinese Medicine (TCM) public welfare classes: What kind of magical charm makes people never want to leave once they step inside?

Ethnic music performances: Who says restaurants are just for stuffing your face? Music + food + socializing = maximum joy unlocked!

Jewelry knowledge-sharing sessions: Silk Road Radiance & Maritime Pearls: When Hai-Pai Halal meets fine gems and pearls.

Baduanjin wellness workshops: A cultural restaurant like no other: Practicing ancient Baduanjin qigong right inside a Shanghai Hai-Pai Halal joint.

There are plenty more events coming up down the road. If you want to jump in and join the fun, scan the QR code to find out more and sign up! Collapse Read »

[Internet Repost]

What makes this "Shanghai-style" Halal restaurant in Shanghai so different?

Summary:



Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately. All kinds of regional styles and concepts of Halal restaurants are popping up across every district. When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"

Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately.



All kinds of regional styles and concepts of Halal restaurants are popping up across every district.

When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"



And now, alongside local Shanghainese noodles and spots like Guanguanji, we've got the Changying Three Brothers hailing all from Beijing, Pinhuiwei from Hangzhou... and even Yunnan beef noodle spots, Tianshuo malatang (spicy hotpot), Huainan beef soup, and grilled fish joints~

So now, isn't everyone's dilemma more like, "Which spot are we trying this week?"



After rambling on for this long, you've probably guessed it—this post is all about recommending a classic Shanghai Halal spot: "Hongbinlou," which now goes by the name 「Huoxiale · Shanghai-Style Halal Cuisine (Hongbinlou Branch)」.

01



Historical Legacy

The surprisingly twisty history of Shanghai's Hongbinlou



When people mention "Hongbinlou," most folks instantly think of the "First Halal Restaurant in China" opened in Tianjin back in 1853 (the third year of the Xianfeng Emperor's reign), which later relocated to Beijing at the personal invitation of Premier Zhou Enlai. But this Hongbinlou registered in Shanghai back in 1993 doesn't seem to have much of a connection to that century-old traditional brand—it's likely just a shared name or a respectful nod.

According to online archives left by food bloggers from back in the day, Shanghai's Hongbinlou was already operating at the corner of Huashan Road and Beijing Road way back in the 1990s. The storefront was pretty small back then, but the interior was surprisingly spacious and kept on the dimmer side. It was famous for its niurou jianbao (pan-fried beef buns)—thin wrappers packed with savory, juicy meat that were served year-round. (Wonder if they already had that curry-beef kick back then?) Their "fengshan lengmian" (fan-cooled cold noodles) were also legendary and loved by everyone.



Later on, that classic location went through urban redevelopment, and for a long time, nobody really knew where it had moved. Piecing together bits of info found online, a new Xinjiang restaurant bearing the same name, "Hongbinlou," popped up on Yuyuan New Road (near Urumqi Road) right around the start of the 2000s.

Images sourced from the internet; please contact us to remove if there are any copyright issues.



Xinjiang spots are basically all about yangrou chuan (Xinjiang lamb skewers), dapanji (big plate spicy chicken), nangbaorou (flatbread stuffed with meat), laohucai (tiger vegetable salad), and shouzhua yangrou (Lanzhou hand-grabbed lamb). Even though Xinjiang joints are everywhere nowadays, back then it was a super trendy vibe—especially their nangbaorou, which people affectionately called "Xinjiang pizza" a good decade before the whole "dalu nang" (gravy-topped flatbread) meme became a thing.

Later on, due to another round of land requisition, Hongbinlou vanished from the public eye for a while before reopening in the early 2000s at 75 Wanhangdu Road. They even paired up with the Indonesian dining brand "Bali Bistro," which was a massive hit in Shanghai for quite a while. Our canteen foodie used to walk past it all the time when working in Shanghai, though sadly I never made it inside to try it. Now, even that chapter is history.



Image source: WeChat Official Account @You E Le (Hungry Again)

02



A Fresh Start

Huoxiale redefines Shanghai-style Halal



In November 2024, Hongbinlou got a fresh lease on life, transforming into what is now known as 「Huoxiale」. Even though Dazhong Dianping lists the restaurant with the suffix "Shanghai-Style Halal Cuisine," their main signboard still proudly reads "Silk Road Halal Food Market," so the core menu still leans heavily toward Northwest Chinese and Xinjiang flavors. As for why they're leaning so hard into the "Shanghai-style Halal" label, I'll get into that in a bit.

The overall interior design centers heavily around classic Silk Road aesthetics. The decor is ultra-refined, and you can really tell the boss put serious thought and taste into it—sparing no expense to ship in specialty architectural materials from afar, with every single brick and tile echoing the local culture and folk customs of the Silk Road.



Image source: Xiaohongshu @Jing'an's Sky

They didn't just splurge on the hardware either; they even brought in master mural artists to hand-paint stunning Silk Road wall art, letting diners immerse themselves in the cultural storytelling of the Western Regions right through their meal.



The tableware, serving vessels, and grills in the restaurant are all sourced directly from their places of origin, and the servers greet every single guest in traditional attire with warm, down-to-earth smiles. It's quickly become one of the most aesthetic, must-visit Halal dining hotspots in Jing'an District.

Image source: Xiaohongshu @Sharon_Jing



Speaking of the ambiance, there's one detail people rarely pay attention to that is actually an absolute game-changer for your dining mood: the omnipresent second-hand smoke and booze odors you get in typical Chinese restaurants. Sometimes you're right in the middle of a great meal, and suddenly a blast of smoke drifts over from the next table, completely killing your appetite... But Huoxiale's whole vibe is centered around being a "smoke-free and alcohol-free wellness-friendly restaurant." Tons of people on Xiaohongshu are praising it as female-friendly and kid-friendly, and our canteen foodie totally agrees. This is the kind of restaurant that truly respects everyone who loves good food!

Of course, at the end of the day, whether a restaurant is actually good or not all comes down to the food and the flavors. Alongside nailing traditional Xinjiang classics, Huoxiale also brilliantly weaves in seafood and classic Shanghainese dishes, making it a genuinely stellar fusion restaurant.



Xinjiang Bashibai Lamb Skewers

Sizzling skewers made from genuine Xinjiang Bashibai lamb transport your taste buds straight to Xinjiang in a single bite. This is Shanghai's ultimate "Western Region street food vibe": sizzling lamb skewers paired with ice-cold kavass (traditional fermented honey drink)—the absolute holy grail of summer night markets!



Hui Muslim Jiasha (Crispy Meat Fritters)

With a golden, ultra-crispy exterior and a deeply savory, flavorful meat filling inside, biting into a piece of Hui-style jiasha feels like tasting a thousand years of Silk Road history. The golden miracle born from an intangible cultural heritage stove: picking up a legend of Xinjiang beef jiasha with a single pair of chopsticks.



Shouzhua Yangrou (Hand-Grabbed Lamb)

Image source: Dazhong Dianping @Baozou Xiong (Rambling Bear)



Bashibai spring lambs raised on pure Tianshan snowmelt are used to craft their shouzhua yangrou, yielding meat that is glossy and rich like fine lard. After being gently simmered in plain water, a light touch of the knife makes the juices instantly well up with an amber glow. Eat it simply dipped in a little sea salt, and the pure, clean sweetness bursts across your teeth—this is the most authentic gift of the grasslands.

Shawan Dapanji (Big Plate Spicy Chicken)



Rugged Xinjiang ingredients meticulously braised into an legendary comfort food, lifting up a piping-hot slice of pastoral romance right beneath the Tianshan Mountains with a single pair of chopsticks. Golden country chicken wrapped in rich, clingy gravy, paired with handmade daopianmian (wide belt noodles) that soak up all that aromatic chili oil, while bell peppers and potato chunks throw a party on your tongue.

Astana Beef Ribs



Slow-braised to absolute tender perfection, these beef ribs practically melt in your mouth. Every single rib radiates a deep, rich meaty aroma, coated in the house-special secret sauce that hits that sweet-savory sweet spot, making it impossible not to grab another piece.

Some people say the ocean's sweetness belongs to the sea, while Xinjiang cuisine's richness hails from the desert, making the two impossible to blend. But 『Huoxiale』 shatters these culinary boundaries by putting seafood center-stage at a Xinjiang restaurant, breathing new life into "Shanghai-style Halal." Their seafood isn't just remarkably diverse—it's insanely fresh, with every single bite tasting like an absolute gift from the ocean. Grounded in traditional Xinjiang classics and Shanghai street eats, they deeply mine the soulful street flavors of the old days while blending in Silk Road regional profiles and refined Western culinary presentation. It keeps every dish deeply familiar yet delightfully surprising under strict Halal standards.



Halal Irtysh River Coldwater Fish Qiaotai

Image source: Xiaohongshu @Sharon_Jing



One of the house-signature seafood dishes. The fish is incredibly tender and juicy, with every single bite showcasing the firm, pristine quality of the meat. Paired with their custom-crafted house sauce that strikes a perfect sweet-and-sour balance, it beautifully highlights the natural sweetness of the fish.

Scallion-Aromatic Rocket Squid



Image source: Xiaohongshu @Sharon_Jing

Wild-caught squid with an amazing bounce, treated with a thirty-year veteran chef's exclusive technique to lock in maximum freshness. The squid is tender and snappy, smothered in a rich, peppery sauce. The punchy green-peppercorn profile blends with the natural sweetness of the seafood to create an exquisite fusion of Shanghai elegance and Silk Road flair~



Flambéed Salt-and-Pepper Mantis Shrimp

Image source: Xiaohongshu @Sharon_Jing



Selecting only plump, meat-packed mantis shrimp, they're first flash-fried until shatteringly crisp, then tossed in a signature salt-and-pepper sauce mixed with traditional Western Region spices. Crispy on the outside, tender on the inside, with sweetness and a fiery kick bursting simultaneously on your tongue.

Xiangjian Sichuan Pepper Fish



Built on a foundation of tongue-tingling Sichuan rattan pepper numbness, slow-braised with extra Silk Road spices for depth, and finished with a hot pour of pure Xinjiang-sourced aromatic oil. The layers of numbing, fresh, savory, and tender flavors unfold sequentially, delivering a wonderfully complex Halal seafood experience.

Back in the 1990s, Shanghai's Hongbinlou operated as a beloved Halal spot right at the northern edge of the Jing'an Temple commercial hub. Back then, it wasn't just famous for its unique Halal eats; it also soaked up that irreplaceable old Shanghai ambiance. One particular dish, their "fengshan lengmian" (fan-cooled cold noodles), carried the collective memories of an entire generation. But as the decades rolled on, that distinct taste of old Shanghai slowly faded away. Today, Huoxiale has taken over the legacy of Shanghai's Hongbinlou to run a "Shanghai-style Halal" concept, picking up the traditional craftsmanship of "fengshan lengmian" to resurrect those classic cold noodles and bring back that timeless taste of old Shanghai.



Fengshan Lengmian (Fan-Cooled Cold Noodles)

Making traditional cold noodles places massive demands on the chef, who has to master the absolute art of boiling noodles. Because these cold noodles aren't steamed—they're boiled right in a pot—they have to be lifted out, instantly tossed with seasoned oil, and cooled down using electric fans. Experienced veteran chefs can pull out a single strand of noodles while they're boiling, give it a gentle pinch, and instantly know whether the noodles are done. When pulling out the whole batch, the noodles can't be cooked all the way through because they'll keep cooking during the fan-cooling process until they hit that absolute, texturally perfect bite.



The preparation techniques and ingredients of these old-school cold noodles faithfully follow Hongbinlou's classic recipe, blending Halal traditions with Shanghainese flair. Tossed with classic Shanghai lafulu (spicy fermented bean curd sauce), fresh diced beef, bamboo shoot cubes, and dried bean curd bits, then simmered down until the rich gravy clings to every strand—this spicy meat topping is thick, glossy, savory, and seriously aromatic.

Curry Ox-Head Soup



Cold noodles are wonderfully smooth and refreshing, but eating them all by themselves can feel a bit dry. That's when you pair them with a steaming bowl of fragrant curry beef soup to instantly wake up your palate! The clean, refreshing broth balances out the chill of the cold noodles, warming your stomach and cutting right through any dryness—making this the ultimate summer noodle-and-soup power couple. Slurp a few noodles, take a couple sips of soup, and snag a few tender slices of beef straight from the curry broth—now *that* is pure satisfaction.

Huoxiale's bowl of curry beef soup completely avoids that harsh, overpowering yellow curry powder flavor. Crafted through patient, slow simmering, every single spoonful carries the creamy richness of lamb bones paired with the deep savoriness of beef bones. Rejecting heavy artificial seasonings, it lets a natural, milky aroma lightly blossom across your palate, feeling just like a crisp breeze sweeping across the grasslands—pure and balanced to absolute perfection.

According to Huoxiale's founder, "Tiger Bro," they plan to introduce even more traditional Halal-style Shanghainese dishes in the future, carrying the torch for "Shanghai-style Halal" cuisine and making it bigger and better than ever.

As I mentioned at the start of Chapter Two, why would a Western Region-themed restaurant emphasize "Shanghai-style" Halal cuisine? In my view, the "Hai" (Shanghai/Ocean) in "Haipai" isn't just about the ocean—it represents the expansive, melting-pot culture of Shanghai itself. So, I decided to ask DeepSeek what a "Haipai restaurant" actually is. The answer told me: Haipai restaurants are eateries rooted in regional Shanghai culture, blending the core essences of Chinese and Western culinary traditions, defined by traits of "inclusivity, refinement, delicacy, and a knack for innovation." You can basically think of it as a "Shanghai-style" restaurant, but the absolute core of that style is "fusion" and "innovation."

Therefore, compared to the Beijing and Tianjin branches of Hongbinlou—which represent century-old heritage and tradition—Shanghai's Hongbinlou is all about innovation and fusion. From Shanghainese food to Xinjiang cuisine, Indonesian food, and now this modern trinity of Xinjiang cuisine + seafood + Shanghainese local classics, who knows? Maybe blending in Indonesian food again down the road isn't entirely out of the question!

03

More Than Just a Restaurant

Giving wanderers a warm harbor to call home

Word has it that the entrepreneurial team behind this venture crossed over from the jewelry industry. After weathering the pandemic, they dived back into business by founding Xingdeng Education Venture Capital, offering post-investment incubation for small-yet-beautiful dual-circulation brands, and integrating a three-industry-merged food supply chain. It's genuinely exciting to see this kind of resilient entrepreneurial grit injecting fresh blood into the Halal food industry.

I'm super fortunate to have been close friends with one of the co-founders for years. When I asked him why on earth he wanted to open a restaurant amidst such a hyper-competitive dining landscape, he shared a story from his past:

Twenty years ago, when he first arrived in Shanghai, he felt just as desperate to find a familiar circle of people. Back at the company where he worked, even though there were tons of people around, he spent every day moving around solo and feeling completely isolated. When he first arrived, his monthly salary was 1,800 RMB—he'd wire most of it back home and keep just 300 RMB for living expenses.

Stepping into a Xinjiang restaurant back then felt just like coming home. He couldn't afford to buy actual meals, but he could sit there and chat with folks. So, opening a restaurant was always a quiet dream he held in his heart—to give people far from home a warm, comforting place to land.

That's why Huoxiale's positioning from day one was never just about being a restaurant; it's a dynamic community space blending food, socializing, music, and culture. It aims to become a true community hub and an incubator for commercial innovation.

So what exactly does a "community hub" mean? It means in a joyful space like Huoxiale, people share stories, listen to others, connect with one another, and grow together. This isn't just some empty marketing slogan; they've been actively living it out ever since opening day, launching the community-driven "Firewood Stoker" program. Since kicking off back in July, they've already hosted numerous events spanning all kinds of fields.

Featuring charity Traditional Chinese Medicine wellness classes—what kind of magical restaurant is this that makes people never want to leave?

Ethnic minority music performances: Who says restaurants are only for stuffing your face? Mix music, food, and socializing, and the joy levels max out instantly!

Jewelry knowledge sharing sessions—Silk Road Radiance • Maritime Pearls: When Shanghai-style Halal meets the brilliance of jade and pearls.

Baduanjin qigong wellness workshops: A cultural restaurant like no other—practice ancient Baduanjin exercises right here at a Shanghai-style Halal eatery in the city.

There are plenty more exciting events lined up for the future. If you want to jump in and join the fun, just scan the QR code to find out more and sign up! Collapse Read »

[Internet Repost]

What makes this "Shanghai-style" Halal restaurant in Shanghai so different?

Summary:



Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately. All kinds of regional styles and concepts of Halal restaurants are popping up across every district. When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"

Foodies and students who have spent time studying and working in Shanghai have probably noticed that things have really been looking up lately.



All kinds of regional styles and concepts of Halal restaurants are popping up across every district.

When I was working and studying in Shanghai 10 years ago, my weekly food dilemma was always, "Please tell me we're not going back to that exact same place again this week!"



And now, alongside local Shanghainese noodles and spots like Guanguanji, we've got the Changying Three Brothers hailing all from Beijing, Pinhuiwei from Hangzhou... and even Yunnan beef noodle spots, Tianshuo malatang (spicy hotpot), Huainan beef soup, and grilled fish joints~

So now, isn't everyone's dilemma more like, "Which spot are we trying this week?"



After rambling on for this long, you've probably guessed it—this post is all about recommending a classic Shanghai Halal spot: "Hongbinlou," which now goes by the name 「Huoxiale · Shanghai-Style Halal Cuisine (Hongbinlou Branch)」.

01



Historical Legacy

The surprisingly twisty history of Shanghai's Hongbinlou



When people mention "Hongbinlou," most folks instantly think of the "First Halal Restaurant in China" opened in Tianjin back in 1853 (the third year of the Xianfeng Emperor's reign), which later relocated to Beijing at the personal invitation of Premier Zhou Enlai. But this Hongbinlou registered in Shanghai back in 1993 doesn't seem to have much of a connection to that century-old traditional brand—it's likely just a shared name or a respectful nod.

According to online archives left by food bloggers from back in the day, Shanghai's Hongbinlou was already operating at the corner of Huashan Road and Beijing Road way back in the 1990s. The storefront was pretty small back then, but the interior was surprisingly spacious and kept on the dimmer side. It was famous for its niurou jianbao (pan-fried beef buns)—thin wrappers packed with savory, juicy meat that were served year-round. (Wonder if they already had that curry-beef kick back then?) Their "fengshan lengmian" (fan-cooled cold noodles) were also legendary and loved by everyone.



Later on, that classic location went through urban redevelopment, and for a long time, nobody really knew where it had moved. Piecing together bits of info found online, a new Xinjiang restaurant bearing the same name, "Hongbinlou," popped up on Yuyuan New Road (near Urumqi Road) right around the start of the 2000s.

Images sourced from the internet; please contact us to remove if there are any copyright issues.



Xinjiang spots are basically all about yangrou chuan (Xinjiang lamb skewers), dapanji (big plate spicy chicken), nangbaorou (flatbread stuffed with meat), laohucai (tiger vegetable salad), and shouzhua yangrou (Lanzhou hand-grabbed lamb). Even though Xinjiang joints are everywhere nowadays, back then it was a super trendy vibe—especially their nangbaorou, which people affectionately called "Xinjiang pizza" a good decade before the whole "dalu nang" (gravy-topped flatbread) meme became a thing.

Later on, due to another round of land requisition, Hongbinlou vanished from the public eye for a while before reopening in the early 2000s at 75 Wanhangdu Road. They even paired up with the Indonesian dining brand "Bali Bistro," which was a massive hit in Shanghai for quite a while. Our canteen foodie used to walk past it all the time when working in Shanghai, though sadly I never made it inside to try it. Now, even that chapter is history.



Image source: WeChat Official Account @You E Le (Hungry Again)

02



A Fresh Start

Huoxiale redefines Shanghai-style Halal



In November 2024, Hongbinlou got a fresh lease on life, transforming into what is now known as 「Huoxiale」. Even though Dazhong Dianping lists the restaurant with the suffix "Shanghai-Style Halal Cuisine," their main signboard still proudly reads "Silk Road Halal Food Market," so the core menu still leans heavily toward Northwest Chinese and Xinjiang flavors. As for why they're leaning so hard into the "Shanghai-style Halal" label, I'll get into that in a bit.

The overall interior design centers heavily around classic Silk Road aesthetics. The decor is ultra-refined, and you can really tell the boss put serious thought and taste into it—sparing no expense to ship in specialty architectural materials from afar, with every single brick and tile echoing the local culture and folk customs of the Silk Road.



Image source: Xiaohongshu @Jing'an's Sky

They didn't just splurge on the hardware either; they even brought in master mural artists to hand-paint stunning Silk Road wall art, letting diners immerse themselves in the cultural storytelling of the Western Regions right through their meal.



The tableware, serving vessels, and grills in the restaurant are all sourced directly from their places of origin, and the servers greet every single guest in traditional attire with warm, down-to-earth smiles. It's quickly become one of the most aesthetic, must-visit Halal dining hotspots in Jing'an District.

Image source: Xiaohongshu @Sharon_Jing



Speaking of the ambiance, there's one detail people rarely pay attention to that is actually an absolute game-changer for your dining mood: the omnipresent second-hand smoke and booze odors you get in typical Chinese restaurants. Sometimes you're right in the middle of a great meal, and suddenly a blast of smoke drifts over from the next table, completely killing your appetite... But Huoxiale's whole vibe is centered around being a "smoke-free and alcohol-free wellness-friendly restaurant." Tons of people on Xiaohongshu are praising it as female-friendly and kid-friendly, and our canteen foodie totally agrees. This is the kind of restaurant that truly respects everyone who loves good food!

Of course, at the end of the day, whether a restaurant is actually good or not all comes down to the food and the flavors. Alongside nailing traditional Xinjiang classics, Huoxiale also brilliantly weaves in seafood and classic Shanghainese dishes, making it a genuinely stellar fusion restaurant.



Xinjiang Bashibai Lamb Skewers

Sizzling skewers made from genuine Xinjiang Bashibai lamb transport your taste buds straight to Xinjiang in a single bite. This is Shanghai's ultimate "Western Region street food vibe": sizzling lamb skewers paired with ice-cold kavass (traditional fermented honey drink)—the absolute holy grail of summer night markets!



Hui Muslim Jiasha (Crispy Meat Fritters)

With a golden, ultra-crispy exterior and a deeply savory, flavorful meat filling inside, biting into a piece of Hui-style jiasha feels like tasting a thousand years of Silk Road history. The golden miracle born from an intangible cultural heritage stove: picking up a legend of Xinjiang beef jiasha with a single pair of chopsticks.



Shouzhua Yangrou (Hand-Grabbed Lamb)

Image source: Dazhong Dianping @Baozou Xiong (Rambling Bear)



Bashibai spring lambs raised on pure Tianshan snowmelt are used to craft their shouzhua yangrou, yielding meat that is glossy and rich like fine lard. After being gently simmered in plain water, a light touch of the knife makes the juices instantly well up with an amber glow. Eat it simply dipped in a little sea salt, and the pure, clean sweetness bursts across your teeth—this is the most authentic gift of the grasslands.

Shawan Dapanji (Big Plate Spicy Chicken)



Rugged Xinjiang ingredients meticulously braised into an legendary comfort food, lifting up a piping-hot slice of pastoral romance right beneath the Tianshan Mountains with a single pair of chopsticks. Golden country chicken wrapped in rich, clingy gravy, paired with handmade daopianmian (wide belt noodles) that soak up all that aromatic chili oil, while bell peppers and potato chunks throw a party on your tongue.

Astana Beef Ribs



Slow-braised to absolute tender perfection, these beef ribs practically melt in your mouth. Every single rib radiates a deep, rich meaty aroma, coated in the house-special secret sauce that hits that sweet-savory sweet spot, making it impossible not to grab another piece.

Some people say the ocean's sweetness belongs to the sea, while Xinjiang cuisine's richness hails from the desert, making the two impossible to blend. But 『Huoxiale』 shatters these culinary boundaries by putting seafood center-stage at a Xinjiang restaurant, breathing new life into "Shanghai-style Halal." Their seafood isn't just remarkably diverse—it's insanely fresh, with every single bite tasting like an absolute gift from the ocean. Grounded in traditional Xinjiang classics and Shanghai street eats, they deeply mine the soulful street flavors of the old days while blending in Silk Road regional profiles and refined Western culinary presentation. It keeps every dish deeply familiar yet delightfully surprising under strict Halal standards.



Halal Irtysh River Coldwater Fish Qiaotai

Image source: Xiaohongshu @Sharon_Jing



One of the house-signature seafood dishes. The fish is incredibly tender and juicy, with every single bite showcasing the firm, pristine quality of the meat. Paired with their custom-crafted house sauce that strikes a perfect sweet-and-sour balance, it beautifully highlights the natural sweetness of the fish.

Scallion-Aromatic Rocket Squid



Image source: Xiaohongshu @Sharon_Jing

Wild-caught squid with an amazing bounce, treated with a thirty-year veteran chef's exclusive technique to lock in maximum freshness. The squid is tender and snappy, smothered in a rich, peppery sauce. The punchy green-peppercorn profile blends with the natural sweetness of the seafood to create an exquisite fusion of Shanghai elegance and Silk Road flair~



Flambéed Salt-and-Pepper Mantis Shrimp

Image source: Xiaohongshu @Sharon_Jing



Selecting only plump, meat-packed mantis shrimp, they're first flash-fried until shatteringly crisp, then tossed in a signature salt-and-pepper sauce mixed with traditional Western Region spices. Crispy on the outside, tender on the inside, with sweetness and a fiery kick bursting simultaneously on your tongue.

Xiangjian Sichuan Pepper Fish



Built on a foundation of tongue-tingling Sichuan rattan pepper numbness, slow-braised with extra Silk Road spices for depth, and finished with a hot pour of pure Xinjiang-sourced aromatic oil. The layers of numbing, fresh, savory, and tender flavors unfold sequentially, delivering a wonderfully complex Halal seafood experience.

Back in the 1990s, Shanghai's Hongbinlou operated as a beloved Halal spot right at the northern edge of the Jing'an Temple commercial hub. Back then, it wasn't just famous for its unique Halal eats; it also soaked up that irreplaceable old Shanghai ambiance. One particular dish, their "fengshan lengmian" (fan-cooled cold noodles), carried the collective memories of an entire generation. But as the decades rolled on, that distinct taste of old Shanghai slowly faded away. Today, Huoxiale has taken over the legacy of Shanghai's Hongbinlou to run a "Shanghai-style Halal" concept, picking up the traditional craftsmanship of "fengshan lengmian" to resurrect those classic cold noodles and bring back that timeless taste of old Shanghai.



Fengshan Lengmian (Fan-Cooled Cold Noodles)

Making traditional cold noodles places massive demands on the chef, who has to master the absolute art of boiling noodles. Because these cold noodles aren't steamed—they're boiled right in a pot—they have to be lifted out, instantly tossed with seasoned oil, and cooled down using electric fans. Experienced veteran chefs can pull out a single strand of noodles while they're boiling, give it a gentle pinch, and instantly know whether the noodles are done. When pulling out the whole batch, the noodles can't be cooked all the way through because they'll keep cooking during the fan-cooling process until they hit that absolute, texturally perfect bite.



The preparation techniques and ingredients of these old-school cold noodles faithfully follow Hongbinlou's classic recipe, blending Halal traditions with Shanghainese flair. Tossed with classic Shanghai lafulu (spicy fermented bean curd sauce), fresh diced beef, bamboo shoot cubes, and dried bean curd bits, then simmered down until the rich gravy clings to every strand—this spicy meat topping is thick, glossy, savory, and seriously aromatic.

Curry Ox-Head Soup



Cold noodles are wonderfully smooth and refreshing, but eating them all by themselves can feel a bit dry. That's when you pair them with a steaming bowl of fragrant curry beef soup to instantly wake up your palate! The clean, refreshing broth balances out the chill of the cold noodles, warming your stomach and cutting right through any dryness—making this the ultimate summer noodle-and-soup power couple. Slurp a few noodles, take a couple sips of soup, and snag a few tender slices of beef straight from the curry broth—now *that* is pure satisfaction.

Huoxiale's bowl of curry beef soup completely avoids that harsh, overpowering yellow curry powder flavor. Crafted through patient, slow simmering, every single spoonful carries the creamy richness of lamb bones paired with the deep savoriness of beef bones. Rejecting heavy artificial seasonings, it lets a natural, milky aroma lightly blossom across your palate, feeling just like a crisp breeze sweeping across the grasslands—pure and balanced to absolute perfection.

According to Huoxiale's founder, "Tiger Bro," they plan to introduce even more traditional Halal-style Shanghainese dishes in the future, carrying the torch for "Shanghai-style Halal" cuisine and making it bigger and better than ever.

As I mentioned at the start of Chapter Two, why would a Western Region-themed restaurant emphasize "Shanghai-style" Halal cuisine? In my view, the "Hai" (Shanghai/Ocean) in "Haipai" isn't just about the ocean—it represents the expansive, melting-pot culture of Shanghai itself. So, I decided to ask DeepSeek what a "Haipai restaurant" actually is. The answer told me: Haipai restaurants are eateries rooted in regional Shanghai culture, blending the core essences of Chinese and Western culinary traditions, defined by traits of "inclusivity, refinement, delicacy, and a knack for innovation." You can basically think of it as a "Shanghai-style" restaurant, but the absolute core of that style is "fusion" and "innovation."

Therefore, compared to the Beijing and Tianjin branches of Hongbinlou—which represent century-old heritage and tradition—Shanghai's Hongbinlou is all about innovation and fusion. From Shanghainese food to Xinjiang cuisine, Indonesian food, and now this modern trinity of Xinjiang cuisine + seafood + Shanghainese local classics, who knows? Maybe blending in Indonesian food again down the road isn't entirely out of the question!

03

More Than Just a Restaurant

Giving wanderers a warm harbor to call home

Word has it that the entrepreneurial team behind this venture crossed over from the jewelry industry. After weathering the pandemic, they dived back into business by founding Xingdeng Education Venture Capital, offering post-investment incubation for small-yet-beautiful dual-circulation brands, and integrating a three-industry-merged food supply chain. It's genuinely exciting to see this kind of resilient entrepreneurial grit injecting fresh blood into the Halal food industry.

I'm super fortunate to have been close friends with one of the co-founders for years. When I asked him why on earth he wanted to open a restaurant amidst such a hyper-competitive dining landscape, he shared a story from his past:

Twenty years ago, when he first arrived in Shanghai, he felt just as desperate to find a familiar circle of people. Back at the company where he worked, even though there were tons of people around, he spent every day moving around solo and feeling completely isolated. When he first arrived, his monthly salary was 1,800 RMB—he'd wire most of it back home and keep just 300 RMB for living expenses.

Stepping into a Xinjiang restaurant back then felt just like coming home. He couldn't afford to buy actual meals, but he could sit there and chat with folks. So, opening a restaurant was always a quiet dream he held in his heart—to give people far from home a warm, comforting place to land.

That's why Huoxiale's positioning from day one was never just about being a restaurant; it's a dynamic community space blending food, socializing, music, and culture. It aims to become a true community hub and an incubator for commercial innovation.

So what exactly does a "community hub" mean? It means in a joyful space like Huoxiale, people share stories, listen to others, connect with one another, and grow together. This isn't just some empty marketing slogan; they've been actively living it out ever since opening day, launching the community-driven "Firewood Stoker" program. Since kicking off back in July, they've already hosted numerous events spanning all kinds of fields.

Featuring charity Traditional Chinese Medicine wellness classes—what kind of magical restaurant is this that makes people never want to leave?

Ethnic minority music performances: Who says restaurants are only for stuffing your face? Mix music, food, and socializing, and the joy levels max out instantly!

Jewelry knowledge sharing sessions—Silk Road Radiance • Maritime Pearls: When Shanghai-style Halal meets the brilliance of jade and pearls.

Baduanjin qigong wellness workshops: A cultural restaurant like no other—practice ancient Baduanjin exercises right here at a Shanghai-style Halal eatery in the city.

There are plenty more exciting events lined up for the future. If you want to jump in and join the fun, just scan the QR code to find out more and sign up! Collapse Read »

[Internet Repost]

Dual Honor of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legend of Shanghai Yixinzhai's Halal Culinary Craftsmanship



Abstract:



An in-depth introduction to Yixinzhai, a famous Halal eatery in Shanghai that holds both the "Time-Honored Chinese Brand" and "Municipal Intangible Cultural Heritage" titles. This traces its century-old development since its founding in 1913, showcasing the artisan spirit of three generations of successors who have strictly adhered to religious laws and guarded this intangible heritage culinary craft.



"Yixinzhai" is a renowned, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making craft" was inscribed into Shanghai's Intangible Cultural Heritage list. Having the dual status of both a "Time-Honored Brand" and an "Intangible Cultural Heritage" makes it quite rare among Halal restaurants in the city.



Historical records show that the history of Yixinzhai can be traced back to 1913, when the current head Ma Wanglin's grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with delicacies like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, to escape the war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin came to Shanghai's Yangpu district with his parents and reopened the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-owned "Yixinzhai" Halal restaurant was officially established, and a 15-year-old Ma Wanglin joined his father to work there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over the management.



Whenever I used to visit the Huidong Workers' Cultural Palace on business, I would make a detour across the street to Yixinzhai to savor their signature niurou jianbao (pan-fried beef buns), which left a deep impression and fond memories. Their cold noodles are also a signature dish of the house. Since it's currently the right season and I couldn't resist the temptation, I drove more than 20 kilometers a few days ago, cutting all the way across from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original site is undergoing renovation, so the store has temporarily relocated to a temporary space about 200 meters to the east. The golden signboards reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang high above the doorway, shining brilliantly.



After checking the menu, I found the food options quite rich, featuring rice bowls with toppings, fried rice, noodles with various toppings, and more. I ordered the house signature qinCai niurou si banmian (celery and shredded beef tossed noodles—note: during the summer season at this shop, tossed noodles refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 RMB.



The potstickers and tossed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering that potstickers should be eaten hot—since getting cold affects the texture—I picked up the potstickers first to enjoy while they were hot.



An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump, and pretty, with bottoms pan-fried to a golden, crispy perfection.



The potsticker wrappers are made from unstirred, unleavened dough, making the skin relatively thin and quite crispy when eaten. When you bite into them, there is a "crunchy" sound, though without a hint of chewiness. I'm not sure if they were slightly over-fried or if that's just how they're naturally made! The texture is a bit different from outside potstickers. The meat filling uses hindquarter yellow beef (knuckle cut), with the tendons and fascia trimmed away, complemented by the Ma family's ancestral secret marinade. The flavor is unique, accompanied by a small amount of juices, making it deliciously savory.



The beef soup is relatively clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, filling the air with fragrance, with a small amount of curry added to remove any gaminess and enhance the flavor. The beef shank slices in the soup are served in a genuinely generous portion, fully justifying the 20 RMB per bowl price tag. The beef is boiled until tender without falling apart, and the broth is extremely rich and savory. Eaten together with the beef potstickers and cold noodles, it's an absolute perfection! Highly recommended.



After finishing the potstickers, I went back to the counter to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are a signature summer specialty of the restaurant, made with custom-ordered, narrow alkaline noodles, following the cooking mantra of "clear water, high heat, few noodles." They are boiled over high heat for a short time, not rinsed in cold water, but directly blown dry and cooled with an electric fan. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles are chewy yet springy, smooth, and not mushy. Drizzled with homemade savory-fresh soy sauce and fragrant vinegar, the flavor profile is savory, aromatic, and slightly sweet, plus a spoonful of the signature peanut paste personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for a rich aroma). If you like spicy food, just add a few drops of chili oil, and with the noodles coated in sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally brilliant. The celery is very tender, without tough fibers that get stuck between your teeth. The shredded beef is marinated in advance, velveted with starch and stir-fried, giving it a tender texture and delicious flavor. Eating it with the noodles in big mouthfuls is immensely satisfying.



The niurou jianbao (pan-fried beef buns) are the restaurant's "top-tier" intangible heritage delicacy. The prep kitchen has three large flat-bottomed iron pans, where chefs take turns making niurou jianbao and niurou guotie on the spot. The pan-fried beef buns are easily the size of an adult's fist, fried golden and crispy on both sides, and juice bursts out when you bite into them. They are deeply loved by diners, with thousands sold every day, often requiring long lines to purchase.



The signature Sanhuangji (Three-Yellow Chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, made into fully cooked white-cut chicken. There is not a single trace of blood between the bones, and the skin is crispy, the meat firm, and the flavor aromatic—also a signature dish of the restaurant.



With an order of potstickers, an order of cold noodles, and a bowl of beef soup in my stomach, I was already full. Yet, not wanting to miss out on the signature niurou jianbao and the specialty Sanhuangji, I bought a large portion of the Three-Yellow Chicken and five niurou jianbao to take home and slowly enjoy with my family.



Dining experience: The food tastes good, rich in Halal characteristics. Overall, though slightly pricey, it is still good value for money and well worth a try.



Collapse Read »

[Internet Repost]

The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai



Abstract:



A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.



"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.



Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.



Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.



The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.



An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.



The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.



The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.



After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.



The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.



The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.



With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.



Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.



Collapse Read »

[Internet Repost]

The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai



Abstract:



A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.



"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.



Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.



Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.



The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.



An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.



The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.



The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.



After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.



The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.



The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.



With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.



Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.



Collapse Read »

[Internet Repost]

The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai



Abstract:



A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.



"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.



Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.



Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.



The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.



An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.



The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.



The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.



After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.



The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.



The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.



With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.



Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.



Collapse Read »

[Internet Repost]

Double Glory of a China Time-Honored Brand & Intangible Cultural Heritage: Exploring the Legendary Halal Cuisine & Pastry Making at Shanghai's Yixinzhai



Summary:



Dive deep into Yixinzhai, a renowned Halal restaurant in Shanghai that boasts both the prestigious 'China Time-Honored Brand' and 'Municipal Intangible Cultural Heritage' titles. We'll trace its century-long evolution since its founding in 1913, showcasing the artisan spirit of three generations of inheritors who have steadfastly upheld Islamic law and preserved traditional, intangible culinary techniques.



Yixinzhai is a highly acclaimed, China Time-Honored Brand Halal restaurant in Shanghai. Its 'Halal Cuisine and Pastry Making Techniques' have been recognized as a Shanghai Municipal Intangible Cultural Heritage. It's pretty rare to find a Halal eatery in this city that holds both the 'Time-Honored Brand' and 'Intangible Cultural Heritage' statuses!



According to records, Yixinzhai's history goes way back to 1913. That's when Ma Shisheng, the grandfather of current owner Ma Wanglin, first set up 'Ma Ji' Halal Food Stall in Cao County, Shandong. It quickly became famous locally for delicious dishes like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, to escape the chaos of war, Ma Shisheng moved with his son Ma Xingbang to Zhenjiang, Jiangsu, and kept the business going. By the late 1940s, Ma Wanglin came to Shanghai's Yangpu district with his parents, reopening 'Ma Ji' Halal Eatery on Huangxing Road, allowing this culinary craft to truly take root in Shanghai. In 1958, the state-owned 'Yixinzhai' Halal Restaurant was officially established, and 15-year-old Ma Wanglin started working there alongside his father. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over its management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I'd always swing by Yixinzhai across the street to grab their iconic niurou jianbao (pan-fried beef buns). It always left a lasting impression and fond memories. Their lengmian (chilled noodles) are also a signature dish, and since it's peak season now, I just couldn't resist! A few days ago, I specifically drove over 20 kilometers, traversing from Changning in the west of the city all the way to Yangpu in the east, just to hit up Yixinzhai and feast! The original location is currently under renovation, so the shop has moved to a temporary spot about 200 meters to the east. The golden signs for 'Shanghai Yixinzhai' and 'China Time-Honored Brand' hang proudly above the entrance, shining brightly.



Checking out the menu, the options were stacked! They've got everything from gaojiaofan (rice topped with stir-fried dishes) and chaofan (fried rice) to jiaotou mian (noodles with toppings) and more. I went for their signature qincai niurou si banmian (mixed noodles with shredded beef and celery) — *just a heads-up, in summer, their 'mixed noodles' means lengmian (chilled noodles)!* — plus a serving of niurou guotie (crispy beef potstickers) and a bowl of beef soup. Total came out to 60 RMB.



You gotta pick up the guotie (crispy beef potstickers) and mixed noodles yourself at the counter, but the beef soup gets brought to your table by a server. Knowing that guotie are best eaten hot — seriously, they lose their magic when they cool down — I grabbed the potstickers first to dig in while they were fresh and crispy.



Each serving of guotie comes with four big boys, neatly lined up, shaped like perfect crescent moons, plump and pretty, with bottoms fried to a gorgeous golden crisp.



The guotie wrapper is made from unfermented dough, which gives it a thinner, crispier bite. You get that satisfying 'crunch' when you chomp down, but there's absolutely zero chewiness. I couldn't tell if they were fried a tad too long or if that's just how they roll here?! It's definitely a different texture compared to other potstickers out there. The filling uses lean beef from the hind leg (specifically the 'niu lin' cut), with all the sinews removed, and seasoned with the Ma family's secret, ancestral spice blend. It's got a unique flavor, a touch of juice, and tastes absolutely delicious.



The beef soup was pretty clear, loaded with a generous sprinkle of cilantro and scallions, their freshness mingling perfectly with the beefy aroma. The scent was just divine! They even added a hint of curry, which helps cut any gaminess and really elevates the flavor. The sliced beef shank in the soup came in seriously substantial portions, totally justifying the 20 RMB price tag per bowl. The beef was tender but not falling apart, and the broth was super rich and savory. Paired with the niurou guotie (crispy beef potstickers) and lengmian (chilled noodles), it was pure perfection! Highly recommend.



After I devoured the guotie, I swung back to the counter to pick up my lengmian (chilled noodles) and the qincai niurou si (shredded beef and celery) topping.



The lengmian (chilled noodles) are definitely Yixinzhai's iconic summer specialty. They use custom-made, slightly narrow alkaline noodles, cooked according to a special mantra: 'clear water, fierce heat, minimal noodles.' They're boiled quickly over high heat, not rinsed with cold water, but instead cooled directly by an electric fan. While fanning, they're tossed with homemade scallion oil until they're perfectly al dente, chewy, and super smooth without being mushy. Then, they're drizzled with their homemade savory-umami soy sauce and aromatic vinegar, giving them a delightful salty, fragrant, and subtly sweet flavor profile. But the real game-changer is a spoonful of the 'soul' peanut sauce, personally developed by Ma Wanglin himself (crafted from 8 jin of peanuts and 2 jin of roasted sesame seeds, ground and blended for an incredibly rich aroma). If you like a kick, add a few drops of chili oil, and with the noodles thoroughly coated in that amazing sauce, the taste is just out of this world.



The qincai niurou si (shredded beef and celery) topping was equally outstanding. The celery was super tender, without any tough strings, so no annoying bits getting stuck in your teeth! The beef shreds were marinated beforehand, then coated and stir-fried to perfection, making them incredibly smooth, tender, and savory. Piled on top of those noodles, it was pure bliss to dig in — seriously satisfying!



The niurou jianbao (pan-fried beef buns) are arguably the restaurant's 'top-tier' Intangible Cultural Heritage dish. In the kitchen, there are three massive flat-bottomed iron woks where the chefs continuously crank out batches of niurou jianbao and niurou guotie (crispy beef potstickers) right before your eyes. These beef buns are seriously huge, about the size of an adult's fist, fried until golden and crispy on both sides. When you bite into one, the savory juices just flow out! They're a massive hit with diners, selling thousands every single day, often leading to long lines.



Their Gold Medal Sanhuang Chicken (three-yellow chicken) uses birds raised for over 90 days in Nanhui, Shanghai—first caged, then free-ranged for 20 days. It's prepared as a perfectly cooked baizhanji (poached chicken), with absolutely no trace of blood between the bones. The skin is crispy, the meat firm, and the flavor incredibly aromatic. It's another one of their signature dishes.



After downing a serving of guotie (crispy beef potstickers), a plate of lengmian (chilled noodles), and a bowl of beef soup, I was totally stuffed. But there was no way I was skipping their signature niurou jianbao (pan-fried beef buns) and the special Sanhuang Chicken! So, I ended up grabbing a large portion of the Sanhuang Chicken and five niurou jianbao to go, taking them home to slowly savor with my family.



Dining Experience: The food tasted great, packed with distinct Halal flavors. Overall, while the prices might be a *tad* on the higher side, it's absolutely worth the value and definitely a must-try!



Collapse Read »

[Internet Repost]

Double Glory of a China Time-Honored Brand & Intangible Cultural Heritage: Exploring the Legendary Halal Cuisine & Pastry Making at Shanghai's Yixinzhai



Summary:



Dive deep into Yixinzhai, a renowned Halal restaurant in Shanghai that boasts both the prestigious 'China Time-Honored Brand' and 'Municipal Intangible Cultural Heritage' titles. We'll trace its century-long evolution since its founding in 1913, showcasing the artisan spirit of three generations of inheritors who have steadfastly upheld Islamic law and preserved traditional, intangible culinary techniques.



Yixinzhai is a highly acclaimed, China Time-Honored Brand Halal restaurant in Shanghai. Its 'Halal Cuisine and Pastry Making Techniques' have been recognized as a Shanghai Municipal Intangible Cultural Heritage. It's pretty rare to find a Halal eatery in this city that holds both the 'Time-Honored Brand' and 'Intangible Cultural Heritage' statuses!



According to records, Yixinzhai's history goes way back to 1913. That's when Ma Shisheng, the grandfather of current owner Ma Wanglin, first set up 'Ma Ji' Halal Food Stall in Cao County, Shandong. It quickly became famous locally for delicious dishes like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, to escape the chaos of war, Ma Shisheng moved with his son Ma Xingbang to Zhenjiang, Jiangsu, and kept the business going. By the late 1940s, Ma Wanglin came to Shanghai's Yangpu district with his parents, reopening 'Ma Ji' Halal Eatery on Huangxing Road, allowing this culinary craft to truly take root in Shanghai. In 1958, the state-owned 'Yixinzhai' Halal Restaurant was officially established, and 15-year-old Ma Wanglin started working there alongside his father. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over its management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I'd always swing by Yixinzhai across the street to grab their iconic niurou jianbao (pan-fried beef buns). It always left a lasting impression and fond memories. Their lengmian (chilled noodles) are also a signature dish, and since it's peak season now, I just couldn't resist! A few days ago, I specifically drove over 20 kilometers, traversing from Changning in the west of the city all the way to Yangpu in the east, just to hit up Yixinzhai and feast! The original location is currently under renovation, so the shop has moved to a temporary spot about 200 meters to the east. The golden signs for 'Shanghai Yixinzhai' and 'China Time-Honored Brand' hang proudly above the entrance, shining brightly.



Checking out the menu, the options were stacked! They've got everything from gaojiaofan (rice topped with stir-fried dishes) and chaofan (fried rice) to jiaotou mian (noodles with toppings) and more. I went for their signature qincai niurou si banmian (mixed noodles with shredded beef and celery) — *just a heads-up, in summer, their 'mixed noodles' means lengmian (chilled noodles)!* — plus a serving of niurou guotie (crispy beef potstickers) and a bowl of beef soup. Total came out to 60 RMB.



You gotta pick up the guotie (crispy beef potstickers) and mixed noodles yourself at the counter, but the beef soup gets brought to your table by a server. Knowing that guotie are best eaten hot — seriously, they lose their magic when they cool down — I grabbed the potstickers first to dig in while they were fresh and crispy.



Each serving of guotie comes with four big boys, neatly lined up, shaped like perfect crescent moons, plump and pretty, with bottoms fried to a gorgeous golden crisp.



The guotie wrapper is made from unfermented dough, which gives it a thinner, crispier bite. You get that satisfying 'crunch' when you chomp down, but there's absolutely zero chewiness. I couldn't tell if they were fried a tad too long or if that's just how they roll here?! It's definitely a different texture compared to other potstickers out there. The filling uses lean beef from the hind leg (specifically the 'niu lin' cut), with all the sinews removed, and seasoned with the Ma family's secret, ancestral spice blend. It's got a unique flavor, a touch of juice, and tastes absolutely delicious.



The beef soup was pretty clear, loaded with a generous sprinkle of cilantro and scallions, their freshness mingling perfectly with the beefy aroma. The scent was just divine! They even added a hint of curry, which helps cut any gaminess and really elevates the flavor. The sliced beef shank in the soup came in seriously substantial portions, totally justifying the 20 RMB price tag per bowl. The beef was tender but not falling apart, and the broth was super rich and savory. Paired with the niurou guotie (crispy beef potstickers) and lengmian (chilled noodles), it was pure perfection! Highly recommend.



After I devoured the guotie, I swung back to the counter to pick up my lengmian (chilled noodles) and the qincai niurou si (shredded beef and celery) topping.



The lengmian (chilled noodles) are definitely Yixinzhai's iconic summer specialty. They use custom-made, slightly narrow alkaline noodles, cooked according to a special mantra: 'clear water, fierce heat, minimal noodles.' They're boiled quickly over high heat, not rinsed with cold water, but instead cooled directly by an electric fan. While fanning, they're tossed with homemade scallion oil until they're perfectly al dente, chewy, and super smooth without being mushy. Then, they're drizzled with their homemade savory-umami soy sauce and aromatic vinegar, giving them a delightful salty, fragrant, and subtly sweet flavor profile. But the real game-changer is a spoonful of the 'soul' peanut sauce, personally developed by Ma Wanglin himself (crafted from 8 jin of peanuts and 2 jin of roasted sesame seeds, ground and blended for an incredibly rich aroma). If you like a kick, add a few drops of chili oil, and with the noodles thoroughly coated in that amazing sauce, the taste is just out of this world.



The qincai niurou si (shredded beef and celery) topping was equally outstanding. The celery was super tender, without any tough strings, so no annoying bits getting stuck in your teeth! The beef shreds were marinated beforehand, then coated and stir-fried to perfection, making them incredibly smooth, tender, and savory. Piled on top of those noodles, it was pure bliss to dig in — seriously satisfying!



The niurou jianbao (pan-fried beef buns) are arguably the restaurant's 'top-tier' Intangible Cultural Heritage dish. In the kitchen, there are three massive flat-bottomed iron woks where the chefs continuously crank out batches of niurou jianbao and niurou guotie (crispy beef potstickers) right before your eyes. These beef buns are seriously huge, about the size of an adult's fist, fried until golden and crispy on both sides. When you bite into one, the savory juices just flow out! They're a massive hit with diners, selling thousands every single day, often leading to long lines.



Their Gold Medal Sanhuang Chicken (three-yellow chicken) uses birds raised for over 90 days in Nanhui, Shanghai—first caged, then free-ranged for 20 days. It's prepared as a perfectly cooked baizhanji (poached chicken), with absolutely no trace of blood between the bones. The skin is crispy, the meat firm, and the flavor incredibly aromatic. It's another one of their signature dishes.



After downing a serving of guotie (crispy beef potstickers), a plate of lengmian (chilled noodles), and a bowl of beef soup, I was totally stuffed. But there was no way I was skipping their signature niurou jianbao (pan-fried beef buns) and the special Sanhuang Chicken! So, I ended up grabbing a large portion of the Sanhuang Chicken and five niurou jianbao to go, taking them home to slowly savor with my family.



Dining Experience: The food tasted great, packed with distinct Halal flavors. Overall, while the prices might be a *tad* on the higher side, it's absolutely worth the value and definitely a must-try!



Collapse Read »

[Internet Repost]

Double Glory of a China Time-Honored Brand & Intangible Cultural Heritage: Exploring the Legendary Halal Cuisine & Pastry Making at Shanghai's Yixinzhai



Summary:



Dive deep into Yixinzhai, a renowned Halal restaurant in Shanghai that boasts both the prestigious 'China Time-Honored Brand' and 'Municipal Intangible Cultural Heritage' titles. We'll trace its century-long evolution since its founding in 1913, showcasing the artisan spirit of three generations of inheritors who have steadfastly upheld Islamic law and preserved traditional, intangible culinary techniques.



Yixinzhai is a highly acclaimed, China Time-Honored Brand Halal restaurant in Shanghai. Its 'Halal Cuisine and Pastry Making Techniques' have been recognized as a Shanghai Municipal Intangible Cultural Heritage. It's pretty rare to find a Halal eatery in this city that holds both the 'Time-Honored Brand' and 'Intangible Cultural Heritage' statuses!



According to records, Yixinzhai's history goes way back to 1913. That's when Ma Shisheng, the grandfather of current owner Ma Wanglin, first set up 'Ma Ji' Halal Food Stall in Cao County, Shandong. It quickly became famous locally for delicious dishes like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, to escape the chaos of war, Ma Shisheng moved with his son Ma Xingbang to Zhenjiang, Jiangsu, and kept the business going. By the late 1940s, Ma Wanglin came to Shanghai's Yangpu district with his parents, reopening 'Ma Ji' Halal Eatery on Huangxing Road, allowing this culinary craft to truly take root in Shanghai. In 1958, the state-owned 'Yixinzhai' Halal Restaurant was officially established, and 15-year-old Ma Wanglin started working there alongside his father. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over its management.



Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I'd always swing by Yixinzhai across the street to grab their iconic niurou jianbao (pan-fried beef buns). It always left a lasting impression and fond memories. Their lengmian (chilled noodles) are also a signature dish, and since it's peak season now, I just couldn't resist! A few days ago, I specifically drove over 20 kilometers, traversing from Changning in the west of the city all the way to Yangpu in the east, just to hit up Yixinzhai and feast! The original location is currently under renovation, so the shop has moved to a temporary spot about 200 meters to the east. The golden signs for 'Shanghai Yixinzhai' and 'China Time-Honored Brand' hang proudly above the entrance, shining brightly.



Checking out the menu, the options were stacked! They've got everything from gaojiaofan (rice topped with stir-fried dishes) and chaofan (fried rice) to jiaotou mian (noodles with toppings) and more. I went for their signature qincai niurou si banmian (mixed noodles with shredded beef and celery) — *just a heads-up, in summer, their 'mixed noodles' means lengmian (chilled noodles)!* — plus a serving of niurou guotie (crispy beef potstickers) and a bowl of beef soup. Total came out to 60 RMB.



You gotta pick up the guotie (crispy beef potstickers) and mixed noodles yourself at the counter, but the beef soup gets brought to your table by a server. Knowing that guotie are best eaten hot — seriously, they lose their magic when they cool down — I grabbed the potstickers first to dig in while they were fresh and crispy.



Each serving of guotie comes with four big boys, neatly lined up, shaped like perfect crescent moons, plump and pretty, with bottoms fried to a gorgeous golden crisp.



The guotie wrapper is made from unfermented dough, which gives it a thinner, crispier bite. You get that satisfying 'crunch' when you chomp down, but there's absolutely zero chewiness. I couldn't tell if they were fried a tad too long or if that's just how they roll here?! It's definitely a different texture compared to other potstickers out there. The filling uses lean beef from the hind leg (specifically the 'niu lin' cut), with all the sinews removed, and seasoned with the Ma family's secret, ancestral spice blend. It's got a unique flavor, a touch of juice, and tastes absolutely delicious.



The beef soup was pretty clear, loaded with a generous sprinkle of cilantro and scallions, their freshness mingling perfectly with the beefy aroma. The scent was just divine! They even added a hint of curry, which helps cut any gaminess and really elevates the flavor. The sliced beef shank in the soup came in seriously substantial portions, totally justifying the 20 RMB price tag per bowl. The beef was tender but not falling apart, and the broth was super rich and savory. Paired with the niurou guotie (crispy beef potstickers) and lengmian (chilled noodles), it was pure perfection! Highly recommend.



After I devoured the guotie, I swung back to the counter to pick up my lengmian (chilled noodles) and the qincai niurou si (shredded beef and celery) topping.



The lengmian (chilled noodles) are definitely Yixinzhai's iconic summer specialty. They use custom-made, slightly narrow alkaline noodles, cooked according to a special mantra: 'clear water, fierce heat, minimal noodles.' They're boiled quickly over high heat, not rinsed with cold water, but instead cooled directly by an electric fan. While fanning, they're tossed with homemade scallion oil until they're perfectly al dente, chewy, and super smooth without being mushy. Then, they're drizzled with their homemade savory-umami soy sauce and aromatic vinegar, giving them a delightful salty, fragrant, and subtly sweet flavor profile. But the real game-changer is a spoonful of the 'soul' peanut sauce, personally developed by Ma Wanglin himself (crafted from 8 jin of peanuts and 2 jin of roasted sesame seeds, ground and blended for an incredibly rich aroma). If you like a kick, add a few drops of chili oil, and with the noodles thoroughly coated in that amazing sauce, the taste is just out of this world.



The qincai niurou si (shredded beef and celery) topping was equally outstanding. The celery was super tender, without any tough strings, so no annoying bits getting stuck in your teeth! The beef shreds were marinated beforehand, then coated and stir-fried to perfection, making them incredibly smooth, tender, and savory. Piled on top of those noodles, it was pure bliss to dig in — seriously satisfying!



The niurou jianbao (pan-fried beef buns) are arguably the restaurant's 'top-tier' Intangible Cultural Heritage dish. In the kitchen, there are three massive flat-bottomed iron woks where the chefs continuously crank out batches of niurou jianbao and niurou guotie (crispy beef potstickers) right before your eyes. These beef buns are seriously huge, about the size of an adult's fist, fried until golden and crispy on both sides. When you bite into one, the savory juices just flow out! They're a massive hit with diners, selling thousands every single day, often leading to long lines.



Their Gold Medal Sanhuang Chicken (three-yellow chicken) uses birds raised for over 90 days in Nanhui, Shanghai—first caged, then free-ranged for 20 days. It's prepared as a perfectly cooked baizhanji (poached chicken), with absolutely no trace of blood between the bones. The skin is crispy, the meat firm, and the flavor incredibly aromatic. It's another one of their signature dishes.



After downing a serving of guotie (crispy beef potstickers), a plate of lengmian (chilled noodles), and a bowl of beef soup, I was totally stuffed. But there was no way I was skipping their signature niurou jianbao (pan-fried beef buns) and the special Sanhuang Chicken! So, I ended up grabbing a large portion of the Sanhuang Chicken and five niurou jianbao to go, taking them home to slowly savor with my family.



Dining Experience: The food tasted great, packed with distinct Halal flavors. Overall, while the prices might be a *tad* on the higher side, it's absolutely worth the value and definitely a must-try!



Collapse Read »

[Internet Repost]

What makes this "Hai-Pai" (Shanghai-style) Halal restaurant in Shanghai so different?

Summary:



Foodies who have been working and studying in Shanghai for a while have probably noticed that things have really been looking up lately. Halal restaurants of all different cuisines and styles are popping up all over every district. Ten years ago, when I was working and studying in Shanghai, my weekly dilemma was, "Surely we're not going to that same place again this week!"

Foodies who have been working and studying in Shanghai for a while have probably noticed that things have really been looking up lately.



Halal restaurants of all different cuisines and styles are popping up all over every district.

Ten years ago, when I was working and studying in Shanghai, my weekly dilemma was, "Surely we're not going to that same place again this week!"



And now, alongside local Shanghainese noodles and Guanguanji, we've got the three Changying brothers from Beijing, Pin Huiwei from Hangzhou... and even Yunnan beef specialty spots, Tianshui mala tang, Huainan beef soup, and grilled fish joints~

So now, isn't everyone's dilemma just, "Which spot are we hitting up this week?"



After rambling on for so long, you've probably guessed that this installment is recommending a classic Shanghai Halal restaurant—"Hongbinlou", which in its current iteration is known as 「Huoxiale·Hai-Pai Halal Restaurant (Hongbinlou Branch)」.

01



Historical Heritage

The turbulent and twisting history of Shanghai's Hongbinlou



When people talk about "Hongbinlou," the one everyone knows well is the "Number One Halal Restaurant in China," opened in Tianjin in the third year of Emperor Xianfeng's reign (1853) and later moved to Beijing at the invitation of Premier Zhou Enlai. But this Hongbinlou, registered in Shanghai in 1993, doesn't seem to have much to do with that traditional century-old brand; it's likely just a shared name or a respectful nod.

According to online records from netizens, back in the 1990s, Shanghai's Hongbinlou was already located at the intersection of Huashan Road and Beijing Road. The entrance back then was quite small, but the interior was spacious and dim. It was famous for its niurou jianbao (pan-fried beef buns)—thin wrappers stuffed with savory, juicy meat—which were served year-round. (I wonder if they already had that curry-beef flavor back then?) They also served "fengshan lengmian" (fan-cooled cold noodles), which were super popular.



Later on, that old location went through urban demolition, and for a long time, nobody knew where it had moved. Sifting through information recoverable online, a new Xinjiang restaurant also named "Hongbinlou" popped up on Yuyuan New Road (near Urumqi Road) in the early 2000s.

Images sourced from the internet; please contact us to remove if there are any copyright issues.



Xinjiang restaurants are essentially all about yangrou chuan (Xinjiang mutton skewers), dapanji (big plate spicy chicken), nangbaorou (flatbread stuffed with meat), huangcai (tiger vegetable salad), and shouzhua yangrou (Lanzhou hand-grabbed lamb). Even though Xinjiang joints are everywhere nowadays, back then it was a pretty trendy thing, especially the nangbaorou, which people called the "Xinjiang pizza" long before the trend of "dalu nang" (flatbread with gravy) became a meme.

Later still, due to land requisition, Hongbinlou vanished from the public eye for a while, before reopening in the early 2000s at No. 75 Wanhangdu Road. It also brought in the Indonesian dining brand "Bali Bistro," which was a massive hit in Shanghai for quite a while. Foodie-jun used to walk past it all the time while working in Shanghai, though sadly never got a chance to try it—and now that era is history too.



Image source: WeChat Official Account @You E Le (Hungry Again)

02



A Fresh Start

Huoxiale redefines Hai-Pai Halal cuisine



In November 2024, Hongbinlou experienced a rebirth as the current 「Huoxiale」. Although the Dianping store name suffix is "Hai-Pai Halal Cuisine," the sign outside still reads "Silk Road Halal Food Market," so the overall vibe remains heavily focused on Northwest/Xinjiang cuisine. As for why they emphasize Hai-Pai Halal cuisine, I'll get into that in a bit.

The overall interior design leans heavily into Western Regions aesthetics. It's super refined, and you can really see the boss's taste and effort—they spared no expense shipping in specialty building materials from afar, with every single brick and tile embodying the local customs and culture of the Silk Road.



Image source: Xiaohongshu @Jingan's Sky

Not only did they put serious effort into the hardware, but they also hired master muralists to paint Silk Road frescoes, letting diners experience the culture of the Western Regions through food while they eat.



The bowls, plates, containers, and grills in the restaurant are all sourced directly from their places of origin, and the servers wear traditional attire, greeting every guest with warm, down-to-earth smiles. It's now a seriously photogenic and totally worth-visiting Halal food spot in Jing'an District.

Image source: Xiaohongshu @Sharon_Jing



Speaking of the atmosphere, there's one detail people rarely pay attention to that is crucial for your dining mood: the omnipresent second-hand smoke and alcohol fumes in traditional Chinese restaurants. Sometimes you're eating out, almost full, and suddenly a wave of smoke drifts over from the next table, instantly killing your appetite... But Huoxiale's main selling point is being a "smoke-free and alcohol-free wellness-friendly restaurant." Lots of people on Xiaohongshu are praising it as female-friendly and kid-friendly, and Foodie-jun totally agrees—this is the kind of restaurant that truly respects everyone who loves good food!

Of course, whether a restaurant is good or not ultimately comes down to its dishes and flavors. Beyond nailing traditional Xinjiang dishes, Huoxiale also expertly incorporates seafood and Shanghainese cuisine, making it a true fusion restaurant.



Xinjiang Bashibai Mutton Skewers

Sizzling Xinjiang Bashibai mutton skewers transport you to Xinjiang in a single bite. Shanghai's ultimate taste of "Western Regions street food vibe": sizzling mutton skewers paired with ice-cold Kvass—the peak combo for a summer night market!



Hui Muslim Jiasha

Crispy and golden on the outside, savory and fragrant on the inside, a bite of Hui Muslim jiasha makes you feel like you're experiencing a millennium of Western Regions culture. The golden miracle of the intangible heritage stove: picking up the legend of Xinjiang beef jiasha with a single pair of chopsticks.



Hand-Grabbed Lamb

Image source: Dianping @Baozou Xiong



Bashibai spring lamb nourished by Tianshan mountain snowmelt is made into shouzhua yangrou (Lanzhou hand-grabbed lamb), with meat that is glossy and rich like fat. After being simmered in plain water, a gentle slice of the knife releases juices with an amber sheen. Dip it straight into salt and eat—the fresh sweetness blooms across your teeth. This is the grassland's most authentic gift.

Shawan Big Plate Chicken



Rugged Xinjiang ingredients combined with meticulous, slow-simmered street food mastery—pick up the piping hot romance beneath the Tianshan Mountains with a single chopstick. Golden free-range chicken coated in thick, rich sauce, with belt noodles soaking up the flavorful, spicy oil, while green and red peppers and potato chunks dance on your tongue.

Astana Beef Ribs



The beef ribs are slow-cooked for a long time, rendering the meat tender and melt-in-your-mouth. Every single rib radiates a rich meaty aroma, paired with the house-special sauce that strikes the perfect balance of sweet and savory—you won't be able to stop at just one piece.

Some people say that the freshness and sweetness of seafood belong to the ocean, while the richness of Xinjiang cuisine comes from the desert, making the two hard to reconcile. Yet 『Huoxiale』 shatters culinary boundaries by featuring seafood inside a Xinjiang restaurant, revitalizing "Hai-Pai Halal." Their seafood is not only diverse in variety but also exceptionally fresh, with every single bite tasting like a gift from the ocean. Grounded in traditional Xinjiang cuisine and Hai-Pai dishes, they deeply mine the street food soul of old flavors while blending Silk Road regional profiles with refined Western culinary creativity. This ensures every dish meets Halal standards while offering both comforting familiarity and surprising new dimensions on the palate.



Halal Ertix River Cold-Water Fish Qiaoertai

Image source: Xiaohongshu @Sharon_Jing



One of the house-signature seafood dishes, the fish is tender and juicy, with every bite showcasing its firmness and delicate flavor. Paired with a house-special sweet and tangy sauce, it perfectly accentuates the natural freshness of the fish.

Scallion-Fragrant Rocket Squid



Image source: Xiaohongshu @Sharon_Jing

The springy tenderness of ocean-caught squid is locked in using the exclusive techniques of a 30-year veteran chef. The squid is tender and bouncy, coated in a rich, peppercorn-infused savory sauce. The numbing pepper profile blends with the natural sweetness of the seafood to create a marvelous fusion of Hai-Pai elegance and Western Regions flair~



Sizzling Salt-and-Pepper Mantis Shrimp

Image source: Xiaohongshu @Sharon_Jing



Selected plump mantis shrimp, deep-fried until crispy, then tossed in a salt-and-pepper sauce mixed with specialty seasoned salt and Western Regions spices. Crispy on the outside and tender on the inside, sweetness and a fiery kick burst forth on the tongue.

Fragrant Creek Tengjiao Fish



Built on a foundation of Sichuan-style rattan pepper (tengjiao) numbness, slow-simmered with Silk Road spices to enhance the aroma, and finished with a drizzle of Xinjiang-origin sesame oil. The progression of numb, fresh, savory, and tender flavors builds layer by layer, presenting a fish seafood dish with incredible flavor depth.

In the 1990s, Shanghai's Hongbinlou sat as a Halal restaurant on the northern edge of the Jing'an Temple commercial district. Back then, it was famous not only for its unique Halal delicacies but also for blending old Shanghai romance. One dish in particular, the "fengshan lengmian" (fan-cooled cold noodles), carried the memories of an entire generation. But as the times changed, that flavor of old Shanghai romance gradually faded away. Today, Huoxiale has moved into Shanghai's Hongbinlou to operate "Hai-Pai Halal," taking over the old craft of "fan-cooled cold noodles" to revive Hongbinlou's classic cold noodles and recreate that bowl of old Shanghai charm.



Fan-Cooled Cold Noodles

Old-school cold noodles demand a lot from the noodle chef, requiring serious mastery of boiling techniques. Because these noodles aren't steamed; they're boiled in a pot, lifted out, tossed evenly in cooked oil, and then cooled down using an electric fan. An experienced veteran master can pull out a single strand while boiling, pinch it gently with their fingers, and instantly know whether the noodles are done. When lifting all the noodles out, they can't be too fully cooked because the noodles continue to change while being cooled by the fan until they reach absolute perfection.



The production process and ingredients of these traditional cold noodles continue Hongbinlou's classic Halal-meets-Hai-Pai old recipe. Using classic Shanghai spicy fermented bean curd sauce (laifu jiang), fresh beef bits, diced bamboo shoots, and diced dried tofu, everything is simmered down in sauce until reduced. That spicy sauce topping is thick, rich, glossy, and undeniably fragrant.

Curry Beef Head Soup



Cold noodles are smooth and springy, but eating them entirely on their own can feel a bit dry. Pairing them with a bowl of fragrant curry beef soup at this point instantly awakens your taste buds! The clean-tasting broth counteracts the coolness of the noodles, warming the stomach and quenching any dryness—this is the ultimate summer noodle-and-soup pairing. Slurp a few strands of noodles, sip a couple of spoonfuls of soup, and eat a few slices of the tender beef from the curry soup—now that is pure satisfaction.

Huoxiale's bowl of curry beef soup doesn't have an overpowering curry powder taste. Crafted through attentive, slow simmering, every single spoonful carries the milky fragrance of lamb bones combined with the rich savoriness of beef bones. Rejecting heavy seasonings, it leaves only natural milky aromas blooming lightly on the palate, like a grassland morning breeze sweeping across your taste buds—just pure and balanced perfection.

According to Huoxiale's boss, "Tiger Brother," more traditional Halal Shanghainese dishes will be added in the future to carry forward the legacy of "Hai-Pai Halal."

As I mentioned at the beginning of Chapter Two, why would a Western Regions-themed restaurant emphasize "Hai-Pai" Halal cuisine? I believe this "Hai" (sea/ocean) isn't just about the ocean; it's also about the "Hai" of Shanghai culture. So I asked DeepSeek what a "Hai-Pai restaurant" is, and the answer told me: Hai-Pai restaurants refer to dining establishments rooted in Shanghai's regional culture, blending the culinary essences of China and the West, characterized by "inclusiveness, refinement, and a talent for innovation." You can understand it as a "Shanghai-style" restaurant, but the core of this style is "fusion" and "innovation."

Therefore, compared to the Beijing and Tianjin Hongbinlou locations—which represent century-old heritage and tradition—Shanghai's Hongbinlou is about innovation and fusion. From Shanghainese cuisine to Xinjiang cuisine, Indonesian cuisine, and now Xinjiang cuisine plus seafood and Shanghainese dishes, who knows, maybe blending Indonesian cuisine back in won't be impossible in the future!

03

More Than Just a Restaurant

Giving drifters a heartwarming place to belong

According to reports, the management team behind this venture crossed over from the jewelry industry. After the pandemic, they started fresh, building Xingdeng Education Venture Capital and post-investment incubation, fostering small-and-beautiful dual-circulation brands, and integrating a three-industry-merged food supply chain. It's truly exciting to see this resilient batch of entrepreneurs adding fresh bricks and tiles to the Halal food industry.

I'm very fortunate to have been longtime friends with one of the founders. When I asked him why he decided to open a restaurant amidst such an intensely competitive catering market, he shared a past story with me:

Twenty years ago, when he first came to Shanghai, he felt just as desperate for a familiar circle. At the company where he worked back then, even though there were many people, he went everywhere alone every day and felt terribly lonely. When he first arrived, his salary was 1,800 RMB, of which he sent most home and kept just 300 RMB for living expenses.

Stepping into a Xinjiang restaurant back then felt like coming home. He couldn't afford to buy a meal, but he could talk to people. So opening a restaurant became a persistent dream in his heart—to create a heartwarming place for people wandering far from home.

That's why Huoxiale's positioning from the very beginning was never just a restaurant, but rather a space combining food, socializing, music, and culture. It aims to become a community center and an incubator for commercial innovation.

And what does a "community center" mean? It means in this joyful space called Huoxiale, people share, listen, communicate, and grow together. This isn't just a slogan; from opening day until now, it has been continuously put into practice, kicking off the "Firewood-Adding Officer" campaign where many hands make light work. Since July up until now, they've hosted numerous events covering all sorts of fields.

Traditional Chinese Medicine public welfare classes. What kind of magic does a restaurant have that makes people never want to leave once they arrive?

Ethnic music performances. Who says restaurants are just for stuffing your face? Music + food + socializing maxes out the joy instantly!

Jewelry knowledge sharing: "Silk Road Radiance & Maritime Pearls: When Hai-Pai Halal Meets Jade and Gemstones."

Baduanjin wellness teaching: An unconventional cultural restaurant—practicing ancient Baduanjin qigong at a Hai-Pai Halal spot in Shanghai.

There will be even more events in the future. If you want to join in too, you can scan the QR code to learn more and sign up! Collapse Read »

[Internet Repost]

Shanghai Yangpu Heritage Halal Dim Sum Spot: Hands-On Review of Yixinzhai's Gold-Medal Beef Guotie and Fragrant Beef Soup

Abstract:



A visit to Yixinzhai, a century-old Halal heritage spot nestled in the Pingliang Road commercial hub of Shanghai's Yangpu District. We put their signature beef guotie (crispy beef potstickers) with golden, crispy bottoms and juicy, bursting fillings to the test, paired with a clean, naturally sweet traditional beef clear soup, uncovering the artisan flavors of authentic Shanghai-style Halal street eats.

When you're a kid, everywhere feels miles away. Even though I grew up right here in Yangpu, I’d actually never tried Yixinzhai.



The storefront has a massive sign right at the intersection of Pingliang Road and Linqing Road, impossible to miss even if you're driving by. The gold lettering on a red background is seriously blinding. Like most legacy restaurant setups, the front doors are flanked by a deli window, a pickup window for guotie and jianbao (pan-faced buns), and a dim sum specialty window.

Their most famous deli item is the baizhanji (white-cut poached chicken), and these birds are huge. A quarter portion near the leg weighs around 600–700 grams and runs about 50 RMB. You can also grab a wing portion instead—totally up to your budget and appetite. The deli prices are a bit steeper than what you'd find at spots near local wet markets.



If you just want guotie or jianbao, you can queue up right outside and scan a QR code to pay on the spot. But if you're ordering other stuff like noodles or rice bowls, you have to head inside to the cashier.

The interior is surprisingly huge. The only issue is that the back has no windows, so it relies entirely on lighting—specifically that old-school harsh white fluorescent glow. Sitting in there doesn't exactly get your appetite going. Even though they're a certified "China Time-Honored Brand" and part of "Shanghai's Intangible Cultural Heritage," meaning their food sells itself, they really need to rethink the dining environment.



You order at the cashier counter, where you can pick up shaved ice, beef soup, beef wontons, and all kinds of cold noodles and rice dishes. Once you order, you get a number tag. Aside from shaved ice, tossed noodles, jianbao, and guotie, the rest of the dishes are brought out to your table by the servers. Even though this is a Halal restaurant, the menu is massive. Besides quick bites, they also serve stir-fried dishes.

Even though the walls are plastered with house specialties, most people seem to be here for the dim sum.



After waiting in line for a bit, I got my hands on a fresh batch of jianbao and guotie. The beef guotie are pretty hefty, packed with a juicy filling. It’s not the watery kind of soup filling; instead, the beef is finely minced and whipped so it absorbs a savory, spice-infused broth. Because they're pan-fried in oil, the richness and carb-loaded crunch amp up the natural beef flavor rather than overpowering it. Seriously well-made. They've stayed on top for a reason—they really know what they're doing.

The beef jianbao are a standard size for pan-fried buns, but unlike the generic ones you see all over the city, Yixinzhai's filling is pure meat mixed with scallions. Most other places cut theirs with cabbage and lean heavily into a curry flavor. Here, you get a much purer beef hit. If you hate scallions, though, you might struggle with this one.



Personally, I feel like the filling for the jianbao and the guotie is the exact same. If you like your wrappers soft and fluffy, go for the jianbao. Both items are absolute standouts.

The menu also features beef soup, beef wontons, beef xiaolongbao (soup dumplings), and more. The wonton wrappers have a nice chew, and the fillings are solid and generous, though they didn't blow me away quite like the guotie did. The beef soup is seasoned with curry. I tried the noodles too, but I wasn't a huge fan of the noodle type they use, though the broth itself was pretty solid.



During the lunch rush, I saw older local aunties and uncles packing up cold noodles to go, some even bringing their own tupperware—definitely regulars. Being a Halal restaurant, any dish featuring shredded meat uses shredded beef.

The shop also sells takeout Chinese pastries: qingtuan (sweet green glutinous rice balls), steamed buns, tiantonggao (layered sweet rice cakes), babaofan (eight-treasure rice pudding), and more. They've also rolled out seasonal items: beef mooncakes. They come in a few flavors: curry beef, five-spice beef, and salted egg yolk beef. Of course, they have sweet options too like red bean paste and mixed fruit preserves.

Just for that single bite of beef jianbao and guotie, Yixinzhai is totally worth a repeat visit.

Yixinzhai Address: No. 1625 Pingliang Road, Yangpu District, Shanghai

Parking Tip: You can park across the street inside the Hudong Workers' Cultural Palace (Donggong). Parking is 8 RMB/hour.

Halal Dining Recommendation:

Weimin Food, located on Nanda Road in Shanghai's Baoshan District—highly recommend their beef tongue noodles. Collapse Read »

[Internet Repost]

Dual Glory of a Time-Honored Brand and Intangible Cultural Heritage: Exploring the Legend of Shanghai Yixinzhai's Halal Cuisine and Dim Sum



Abstract:



An in-depth introduction to Yixinzhai, a famous Halal restaurant in Shanghai holding the dual titles of 'China Time-Honored Brand' and 'Municipal Intangible Cultural Heritage.' Tracing its century-old development path since its founding in 1913, this article showcases the artisan spirit of three generations of successors who have strictly adhered to Islamic dietary laws and protected intangible heritage culinary techniques.



'Yixinzhai' is a renowned China Time-Honored Brand Halal restaurant in Shanghai. Its 'Halal culinary and dim sum making technique' was inscribed on Shanghai's Intangible Cultural Heritage list—making it quite rare for a Halal restaurant in the city to hold this dual 'Time-Honored Brand + Intangible Heritage' status.



Historical records show that the history of 'Yixinzhai' dates back to 1913, when current manager Ma Wanglin's grandfather, Ma Shisheng, founded the 'Ma Ji' Halal food stall in Cao County, Shandong Province. It quickly rose to local fame thanks to delicacies like niurou jianbao (pan-fried beef buns) and curry beef. After 1938, escaping the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu Province, to continue the business. In the late 1940s, Ma Wanglin and his parents came to Shanghai's Yangpu District, reopening the 'Ma Ji' Halal food stall on Huangxing Road and allowing this craft to take deep root in Shanghai. In 1958, the state-run 'Yixinzhai' Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, 'Yixinzhai' underwent restructuring, and Ma Wanglin took over management.



Back in the day, whenever I had business at the Huidong Workers' Cultural Palace, I would drop by 'Yixinzhai' right across the street to enjoy their signature niurou jianbao (pan-fried beef buns), leaving me with deep impressions and fond memories. Their cold noodles are also a signature dish, and with the summer season right now, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way across from Changning in the western urban center to Yangpu in the east, just to come to 'Yixinzhai' and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading 'Shanghai Yixinzhai' and 'China Time-Honored Brand' hang high above the doorway, shining brilliantly.



Looking at the menu, the food options are extensive, featuring rice bowls, fried rice, noodle dishes with various toppings, and more. I ordered the shop's signature celery and shredded beef mixed noodles (note: during the summer season, 'mixed noodles' at this shop refers to cold noodles), an order of guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.



The potstickers and mixed noodles had to be picked up from the window yourself, while the beef soup was brought to the table by a server. Knowing that potstickers need to be eaten while hot—since cooling ruins the texture—I picked up the potstickers first to enjoy them while they were hot.



There are four potstickers to an order. They are quite large, neatly arranged, crescent-shaped, plump, and gorgeous, with bottoms pan-fried to a golden-brown crisp.



The potsticker wrappers are made from unfermented dough, keeping them relatively thin and crispy. When you bite into them, you get a satisfying 'crunch' without any chewy resistance. I wasn't sure if they were slightly over-fried or if that's just how they're naturally made?! The texture is a bit different from outside potstickers. The meat filling is made from yellow beef hindquarter (knuckle), trimmed of sinew and fascia, and mixed with the Ma family's ancestral secret seasoning. It has a unique flavor with a small amount of savory juice, making it delicious.



The beef soup is quite clear, sprinkled with a generous handful of cilantro and chopped scallions that blend with the beef aroma, filling the air with fragrance. A small amount of curry is added to remove gaminess and enhance the flavor. The beef shank slices in the soup are served in a truly substantial portion, fully justifying the 20 yuan/bowl price tag. The beef is boiled until tender without falling apart, and the broth is rich, flavorful, and savory. Paired with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.



After finishing the potstickers, I went back to the window to pick up the cold noodles and the celery and shredded beef topping.



The cold noodles are the shop's signature summer specialty. They use custom-made, narrow alkaline noodles, following the noodle-boiling mantra: 'clear water, high heat, small portion of noodles.' They are boiled over high heat for a short time, skipped the cold water rinse, and directly fan-dried and cooled by an electric fan. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out chewy, springy, smooth, and not mushy. Drizzled with homemade salty-savory soy sauce and aromatic vinegar, the flavor profile is savory, aromatic, and slightly sweet. Add a spoonful of the 'soul' peanut sesame paste personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intensely rich aroma), and if you like spice, add a few drops of chili oil. When the noodles are coated in the sauce, the taste is simply indescribable.



The celery and shredded beef topping is equally stellar. The celery is very tender with no tough strings and won't get stuck in your teeth. The shredded beef is marinated in advance, velveted, and quick-fried, making it tender and flavorful. Slurping it down with the noodles is wildly satisfying and thoroughly enjoyable.



The niurou jianbao (pan-fried beef buns) are the shop's top-tier 'intangible heritage' delicacy. The prep kitchen has three large flat-bottomed iron pans where chefs take turns making the pan-fried beef buns and potstickers on the spot. The pan-fried beef buns are easily the size of an adult's fist, fried golden-brown and crispy on both sides, and burst with juice when bitten open. Highly favored by diners, thousands are sold every day, often drawing long queues.



The golden Sanhuang chicken (three-yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a trace of blood between the chicken bones, and the skin is crispy, the meat firm and flavorful. It's also one of the shop's signature dishes.



After polishing off an order of potstickers, an order of cold noodles, and a bowl of beef soup, I was already full. Not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the chicken and five pan-fried beef buns to take home and enjoy slowly with my family.



Dining experience: The food tastes great and has a distinct Halal character. Overall, while prices are slightly on the high side, it offers good value for money and is definitely worth a try.



Collapse Read »

[Internet Repost]

Strict Halal Standards and Artisan Cooking: Revisiting Shanghai Weimin Muslim Restaurant to Savor Truly Authentic Halal Beef



Abstract:



An in-depth analysis of how halal slaughter and ingredient selection standards uniquely impact the texture and umami of beef. Visiting Shanghai Weimin Trading Muslim Restaurant once again, this review showcases the exceptional flavor profile of halal ingredients that meet ritual cleanliness standards through practical testing of cooked beef, beef pastries, and soups.



Late last year, I made a special trip to check out Shanghai Weimin Trading Muslim Restaurant, a long-standing state-owned enterprise known for its halal food, budget-friendly prices, and incredible value. It totally lived up to the hype with fresh ingredients and amazing value, leaving a deep impression on me. While out running errands the other day, I decided to drop by for another visit.



The beef and mutton used at this restaurant are strictly halal, meeting Islamic dietary laws for clean meat (covering ritual slaughter, complete blood drainage, strict separation, and official certification), marked distinctively by the green-and-white halal food symbol. Compared to ordinary meat, this beef has a fresher, richer aroma with zero gamey funk and an overall superior texture.



Last time I had the bone-in braised mutton noodle soup. This time, I ordered the scallion oil noodles topped with braised beef, spicy mixed diced vegetables (lazhang), and a fried egg, totaling 47 yuan.



Just like last visit, you grab your noodles and toppings yourself from the pickup window.



After grabbing the noodles and toppings, I found a seat and dug in.



The braised beef and fried egg were piled right on top of the noodles. They were super generous with the beef—there were a good seven or eight massive chunks! The beef was deeply infused with flavor, packed with beefy goodness, and tasted incredible! The only downside was that it needed just a tiny bit more cooking time; it wasn't completely tenderized, so it felt a bit tough and gave my jaw a real workout. The scallion oil flavor in the noodles wasn't strong enough, and they lacked chewiness. Luckily, pouring in the savory braised beef broth totally leveled up the whole bowl! The fried egg was pretty standard—no complaints, nothing special.



I had the spicy lazhang (spicy mixed vegetable and beef dice) last time and remembered it being pretty solid, so I ordered it again. The potatoes were cooked down until they practically melted in your mouth, the dried tofu was super fragrant, and it had a small amount of diced beef mixed in, making every bite super flavorful.



Right by the noodle pickup window, they keep a massive pot of clear curry beef soup for dine-in guests to enjoy for free. The server mentioned they simmer this soup from scratch every day using fresh beef bones and beef. I scooped out a bowl, and it was ridiculously rich and delicious. Paired with the dry noodles, it was the ultimate wet-and-dry combo—absolute perfection!



My dining experience this time: Fresh ingredients, wallet-friendly prices, great taste, and unbeatable value!



Collapse Read »

[Internet Repost]

Deep Dive into Sanya's Muslim Community: Exploring the Tropical Village Vibe of Huixin and Huihui



Abstract:



An on-the-ground visit to the famous Huixin Village and Huihui Village in Sanya's Tianya District. Venture deep into tropical, coconut-lined streets and alleyways to document the daily life, halal architectural styles, traditional attire, and down-to-earth street vibes of China's southernmost Muslim villages.



[Live Scene Showcase]











































































Collapse Read »

[Internet Repost]

The Evolution of Village Names in Sanya's Huixin and Huihui Villages: A Historical Study of Place Names from Ancient Fancun to Tianya's Muslim Villages

Abstract:



A systematic review of the centuries-long history of village name changes in Sanya's Huixin Village and Huihui Village. From "Fancun" in Song and Yuan dynasty literature to the place name shifts of the Ming and Qing dynasties and the establishment of modern administrative divisions, this research uncovers a chapter of Hui Muslim cross-sea survival and pioneering memory embedded within tropical place names.

In the Fenghuang area (formerly Fenghuang Town) in the southwest suburbs of Sanya City's Tianya District, there are two major Hui Muslim settlements: Huixin Village and Huihui Village. Their village name evolution carries a profound historical heritage and ethnic development trajectory. From the forced migration triggered by the Japanese invasion of Hainan to post-liberation administrative adjustments, every change in village name serves as a footprint of the times and carves out the magnificent journey of Sanya's Hui Muslims as they persisted, migrated, and thrived on this land.



"The Hainan Hui Muslim population originated during the Tang Dynasty Silk Road, and later, for various reasons, most of them migrated to the east of Sanya Village, known as 'Fancun' (Foreigners' Village). This community formed around the late Ming and early Qing dynasties, specifically between 1617 and 1655. According to the Gazetteer of Yazhou, the residents were commonly called 'Fanmin' (foreign people): '...During the turbulence of the Song and Yuan dynasties, they packed up their families and sailed over on boats, scattering along the coast, calling it Fanbang (foreign state) or Fanpu (foreign port), later gathering at Fancun in Sanya Village.' During the Wanli era of the Ming Dynasty, the Fanmin were registered in the household registers, and Fancun also gained an independent administrative establishment as 'Suosanyali' (Sanya Station Village). The Fanmin, who engaged in fishing, paid fish taxes alongside the 'Danhufu' (Dan boat-people households). The Kangxi, Qianlong, and Guangxi editions of the Gazetteer of Yazhou all record the four eastern borders of Yazhou:zheng Sanya Li, Suo Sanya Li, Yegen Li, and Linchuan Li—'Zheng Sanya Li' referred to the originally regular administrative Sanya Li, while 'Suo Sanya Li' was the Fancun split off from the original Sanya Li, directly administered by the Hepuo Office (fishery tax office), making it a special establishment. The Hepuo Office was first established in the Yuan Dynasty as a government agency responsible for managing fishing taxes."

The Japanese Invasion of Hainan Rewrote the Origin of Village Names



01

On February 14, 1939, the invading Japanese army landed at Sanya Port and occupied southern Hainan. In 1940, to build a military airfield, the Japanese army forcibly demolished Sanya Street and compelled villagers to evacuate, including those from Suo Sanya Li. The majority of Suo Sanya Li villagers relocated to the location of the present-day Huihui community (known as 'Yanglan' at the time) and named it 'Xincun' (New Village). A small minority of villagers, unwilling to leave, stayed behind in the vicinity and called it 'Jiucun' (Old Village), causing the place name 'Suo Sanya Li' to vanish.



"Village Name Confusion" Amid Administrative Adjustments

02



1945

Following the Japanese surrender and withdrawal from Hainan, some residents of "Xincun" moved back to "Jiucun", and "Fancun" was renamed "Huizu Village" (Hui Muslim Village);



After the 1950 Liberation

"Huizu Village" (including Xincun and Jiucun) was incorporated into the administrative district and collectively called the "Huixiang Primary Cooperative", under the jurisdiction of Huilan Township;



1955

County-level districts adopted a unified system of place names, and the Huixiang Primary Cooperative was renamed the Huihui Township Advanced Cooperative, under the jurisdiction of Yanglan District (later changed to Yanglan Town ➡️ Fenghuang Town);



1958

Districts and townships were abolished to establish people's communes, and the Huihui Production Brigade (formerly the Huihui Township Advanced Cooperative) was established under the jurisdiction of Yulei Commune;



1962

Following the implementation of the "Four Fixes" policy, it was designated under the jurisdiction of the Huihui Production Brigade;



1979

The Huixin Production Brigade was split off from the Huihui Production Brigade, becoming Huixin Village, while the Huihui Production Brigade remained Huihui Village;



1983

The people's commune system was canceled, and the Huihui Production Brigade became the Huihui Township People's Government, while the Huixin Production Brigade became the Huixin Township People's Government;



Early 1989

The two brigades were respectively transformed into the Huihui Village Villagers' Committee and the Huixin Village Villagers' Committee;



2013

Both were optimized into communities;



2015

Sanya City abolished towns to establish districts, and the "Huihui Community Residents' Committee" and "Huixin Community Residents' Committee" were transferred from the jurisdiction of the former Fenghuang Town to Tianya District, where they remain today.



The "New" and "Old" in the Memories of Villagers

03



Tracing the evolution of historical names—from the former "Fan Village" (settlement for "foreign peoples" / overseas guests) to today's renamed Huixin and Huihui communities—the locals still hold onto the naming habits of the older generation. The Hui Muslims of Sanya still call the Huihui community by its traditional name "Yanglan" (rún, lán), while the Huixin community is still referred to as "Fan Village" (huān, sūi), and the neighborhood committee sounds like "village" in the local dialect. These shifts in place names are not only a testament to the geographical transformation of Sanya's Hui Muslim settlements, but also a living carrier of local ethnic culture and lifestyle habits.

Huixin Community · Old Look



Huihui Wenming Market Intersection · Old Look

Huihui Wenming Market Intersection · New Look



2010

Huihui Wenming Market Traffic Lights · Old Look

2026

Huihui Wenming Market Traffic Lights · New Look

Hui Muslim Sons and Daughters Embarking on a New Chapter Together with Hainan

04

From the vicissitudes of migration from "Suosanyali" to the bustling street food vibe of today's Huixin and Huihui communities, Sanya's Hui Muslims have always breathed and grown alongside this land. Today, the tailwind of the Hainan Free Trade Port's island-wide independent customs operations is injecting fresh vitality into this ethnic enclave. Names like "Huixin" and "Huihui" not only carry ethnic memories, but have also become a vivid footnote to all ethnic groups joining hands to race toward a happy future within the Free Trade Port. Collapse Read »

[Internet Repost]

Sanya Tianya District Huihui Halal Food Tour: The Ultimate All-Day 5-Meal Guide from Morning Beef Noodles to Late-Night Grilled Lamb Ribs



Summary:



Follow a local guide deep into the alleys of Huihui Village (Huihui Muslim Village) in Sanya's Tianya District for an immersive halal food hunting adventure. Check out authentic local sour fish soup, halal beef rice noodles, rich tropical coconut milk desserts, and night market charcoal-grilled meats, and experience the ultimate island halal foodie feast.



2026



National Day



Babe~



Hearing you're craving the Hui Muslim food in Tianya again?



Uncle Ha's little e-bike is firing up again~



"Huihui Community Food Guide Part 3"



5 spots to take you eating from morning till night!



Coming to Sanya for National Day? Don't just rush to the beach.



Tianya's local neighborhood vibes are seriously addictive too~~~



(Video quick-watch version ↑ Photo & text breakdown version ↓)



"Conch Soup Fish Noodles"



Mornings in Huihui Village (Huihui Muslim Village) are woken up by this bowl of noodles.



01



A day in Huihui Village (Huihui Muslim Village) starts with a steaming hot bowl of conch soup fish noodles. Sister Lizhen has been making this bowl of noodles for 40 years. Wild conch is used to simmer the broth, capturing the pure, natural freshness of the ocean with a deep, clean sweetness. Hand-beaten ladyfish cakes are stir-fried with a secret sauce, paired with soft, chewy handmade rice noodles. Eating a bowl of this in the early morning wakes your stomach right up~



"Lizhen Baoluo Noodles"



Opening Hours: 07:30-17:00



Address: Intersection of Huihui 1st Village 4th Road and Huihui Road, Tianya District, Sanya City



"Hui Muslim Fresh Fish Soup"



Locals love coming here for banquets and celebrations.



02



For lunch, head over to Hualide Restaurant to try this pot of Hui Muslim sour fish soup. Sour starfruit and tomatoes give it a bright, clean tang that isn't overwhelming. The fresh fish is freshly killed and boiled right on the spot, melting the protein into the broth and mellowing out the acidity. Take a sip of the soup, then a bite of the fish—it's deliciously sour, fresh, and majorly appetizing~



"Hualide Restaurant"



Opening Hours: 10:00-21:00



Address: Opposite Huihui Primary School, Tianya District, Sanya City



"Pot Soy Sauce Snacks"



Secret all-purpose dipping sauce, you can dip literally anything in it!



03



Around 3:00 or 4:00 PM, we squeezed with Uncle Ha into this tiny spot that out-of-towners would never, ever find on their own~ Their secret all-purpose dipping sauce makes literally anything taste amazing! Made with a blend of garlic oil, sour tamarind juice, yellow lantern chili, and other spices, it hits you with a savory punch and a sweet finish. If you're a hardcore foodie like Uncle Ha, drop in a spoonful of Hainan shrimp paste for the ultimate authentic touch! Uncle Ha says the only way to eat this right is squatting on the ground—dip your rice noodles (guotiao), green mangoes, tender sour beans, tomatoes, cucumbers, and century eggs into it... it just keeps you craving more~



「Baozi Hot Convenience Store」



Hours: 08:00 - 18:00



Address: 4th Road, Huihui Village 1st Group, Tianya District, Sanya



“ Secret Fried Lamb Chops ”



As soon as the streetlights flick on, dinner is officially in Tiger Dad's hands!



04



These sizzling signature secret fried lamb chops are super crispy on the outside and tender on the inside. You've gotta eat them with onions—the crisp sweetness of the onion hitting that rich lamb flavor is officially certified delicious by Uncle Ha! Their crispy skin chicken hot pot is pretty solid too. After eating, take a stroll around Hecheng Square or just kick back and listen to some music before diving right into late-night supper~



「Qingzhen Huba Sifangcai (Tiger Dad's Halal Private Kitchen)」



Hours: 15:00 - 23:00



Address: Hot Box Bazaar, Hecheng Square, Fenghuang Road, Tianya District, Sanya



“ Beef Bone Soup Mala Tang ”



The coziest way to wrap up a night in Huihui Village~



05



If you want to experience the vibrant, bustling night market energy of Huihui, Hecheng Square is the absolute place to be. You've got live music, barbecue, and coffee all in one spot, so leave your late-night cravings to Xiangni Mala Tang (Miss You Mala Tang)! This is our first time seeing a mala tang broth brewed with so many massive beef bones—it smells unreal. The beef bone mala tang paired with their spicy dipping sauce is super fresh and punchy; if you love heavy, bold flavors, their spicy broth option hits the spot just as well~



「Xiangni Mala Tang」



Hours: 19:00 - 01:00 (Next Day)

Address: Hot Box Bazaar, Hecheng Square, Fenghuang Road, Tianya District, Sanya

Hey bestie~ Coming to Sanya this National Day?

Don't sleep on the amazing food in Huihui Village!

Come feel a totally different side of Sanya's vibrant local street life in Tianya.

Yaya is waiting for you in Huihui—better bring an empty stomach with 1TB of storage space! Collapse Read »

[Internet Repost]

Sanya's Six Historic Mosques: A Guide to White Domes and Tropical Island Islamic Architecture Framed by Coconut Palms

Abstract:

A panoramic deep-dive into the six surviving mosques nestled within Huihui Village (Huihui Muslim Village) and Huixin Village (Huixin Muslim Village) in Sanya's Tianya District. Complete with photo-rich details on tropical white-domed architectural clusters and serene prayer halls like Sanya Ancient Mosque, South Mosque, and North Mosque, this serves as an insider's field guide for Muslim road-trippers and independent travelers.



Stepping into this part of Sanya seriously feels like teleporting to the Middle East!

Cruising past Huihui Village (Huihui Muslim Village) near the Sanya airport, you might genuinely feel like you've been dropped into a traditional residential neighborhood in the Middle East—think Dubai or Doha. We're talking striking white architecture and intricate Arabic geometric patterns that look totally different from the usual Lingnan aesthetic.

▲ Architectural styles lining the streets of Huixin Village (Huixin Muslim Village) in Fenghuang Town, Sanya, lean heavily into crisp white tones.



Even wilder? Sanya has a registered urban population of under a million, yet it boasts a whopping six mosques (meanwhile, Nanning has an urban population of over four million and just one). The mosque density here is way higher than most other southern Chinese cities.

▲ Mosques in Sanya.

Right there in Huihui Village (Huihui Muslim Village), you'll find three mosques sitting close together, creating a vibrant religious vibe that makes you completely forget you're chilling in a tropical island paradise.



▲ Architectural styles along the streets of Huixin Village (Huixin Muslim Village) in Fenghuang Town, Sanya.

Most Muslims in southern China today—if you find them—originally migrated from Northwest China. But Sanya's Muslims, the Utsul Muslims, are a total exception. They migrated down from Southeast Asia, and with a population of around 10,000, they make up China's southernmost ethnic minority group.

▲ South Mosque in Huixin Village (Huixin Muslim Village), Fenghuang Town, Sanya.



The ancestors of the Utsul Muslims hail from the Champa Kingdom in Southeast Asia (now southern Vietnam), making them China's only Muslim immigrant group with Southeast Asian roots.

Because of this unique history, this little beach city packs in six mosques in a very tight radius. While Utsul Muslims are officially categorized as Hui people due to their religious faith, their appearance and language are totally different from Northwest Hui Muslims. The Utsul people feature distinct Southeast Asian and Arab physical traits, and they speak an Austronesian language belonging to the Chamic language family, closely related to Southeast Asian Cham languages.

Why did the Utsul people migrate from Southeast Asia to Sanya?



✅ [Origins of the Utsul People]

Sanya's Utsul Muslims are descendants of the ancient Cham people of Southeast Asia. The Cham originated in the Kingdom of Linyi (present-day central Vietnam). Linyi was originally part of China's sphere, but during the chaos at the end of the Eastern Han dynasty, they broke away to establish their own state, which later grew into the Champa Kingdom.

▲ The Champa Kingdom.



The Cham people were originally influenced by India and practiced Brahmanism. Later, as Arab merchants traded along the coast, Islam was introduced to Champa, and local Muslim communities gradually formed.

Vietnam bordered Champa, but back then, Vietnam was still under Chinese rule. As the Tang Dynasty weakened, Vietnam shook off Chinese control and established the Dinh Dynasty in 968 AD, becoming Champa's brand-new neighbor.

Once independent, Vietnam launched military campaigns against Champa. To escape the ravages of war, batches of Muslim Cham people migrated across the sea to Hainan Island during the Song and Yuan dynasties, settling down in scattered pockets across the island.



▲ Geographic location of Hainan Island.

The Cham populations in northern Hainan, being closer to the mainland, eventually intermarried and assimilated with the Han and Li ethnic groups. But Sanya, sitting right at the island's southernmost tip, was geographically isolated, and large numbers of Han Chinese didn't settle there at the time. As a result, the local Cham escaped assimilation. They planted roots in Sanya, established tight-knit Muslim communities, evolved into the Utsul people, and developed their own Utsul dialect.

▲ Distribution of the Cham people.



✅ [The Fall of the Champa Kingdom]

Wars between Champa and Vietnam dragged on for centuries, with Vietnam gradually gaining the upper hand.

In 1471, Vietnamese forces captured the royal capital of Champa, reducing Champa to a vassal state of Vietnam.



By 1802, Vietnam abolished the native chieftains and brought the region under direct imperial administration (*gaitu guiliu*), officially spelling the end of the Champa Kingdom.

Following the fall of their nation, the surviving Cham people were mostly scattered across modern-day Vietnam and Cambodia. Due to aggressive assimilation policies in both countries, the Cham population plummeted dramatically; today, the combined Cham population in both nations is under 500,000.

▲ Current Cham population distribution.



✅【Current Status of the Utsul People in Sanya】

In 1939, when the Japanese invaded Hainan and built an airport in Phoenix, Sanya, the local Utsul people were forced to relocate to the Yanglan area, forming the clustered settlement known as Huihui Village (Huihui Muslim Village).

After Japan's defeat, some Utsul people returned to their original site to establish Huixin Village (Huixin Muslim Village).



Since then, Sanya has been home to two major villages: Huihui and Huixin.

▲ Hainan Ethnic Minority Languages

After the founding of New China, based on religious beliefs, the Huihui people—who have deep roots on Hainan Island for nearly a thousand years—were officially classified as Hui Muslims rather than Cham people.

In recent years, as Sanya has transformed into a major tourist destination, the Huihui people have seized tourism opportunities to develop their cultural village. Visitors can head over to Phoenix Town, where the Huihui people are concentrated and where you'll find 6 mosques, to experience the culture of this Muslim community originally from Southeast Asia.

▲ A Sanya Hui Muslim Bride (Photo courtesy of Sanya Tianya District Hui Culture Communication Service Center)

These Muslim Cham people crossed the ocean seeking refuge and ultimately put down roots on Hainan Island, boasting a history of 600 to 700 years. Shaped by a unique geographical and cultural environment, the Huihui people add a vibrant, distinctive cultural stamp to Hainan's ethnic heritage.

Today, there are about 10,000 Huihui people in Sanya, mainly clustered in Huihui Village (Huihui Muslim Village) and Huixin Village (Huixin Muslim Village), where they still preserve their ancient beliefs and traditions to this day.

▲ Architecture in Huixin Village (Huixin Muslim Village)

✅ Location: Phoenix Town, Tianya District, Sanya

Huihui Village (Huihui Muslim Village) (around Fenghuang Road and the East Mosque)

Huixin Village (Huixin Muslim Village) (around Huixin Road and the South Mosque)

—(End of Article)— Collapse Read »

[Internet Repost]

Exploring the Old Muslim Streets in Sanya's Tianya District: Cruising on an Electric Scooter to Hunt Down Authentic Halal Pastries and Traditional Island Snacks

Summary:



Uncovering the intangible cultural heritage flavors and authentic food stalls hidden deep within the old streets of Sanya's Huihui Muslim Village. Taste freshly fried traditional Halal sanzi (crispy fried dough twists), signature jiucenggao (nine-layer steamed rice cake), tropical mangoes with chili-salt dip, and freshly boiled beef bone soup, and experience the raw, original charm of Tianya Hui Muslim traditional cuisine.

Heard you're craving



authentic Hui Muslim food

in Tianya, Sanya?



Roll the VCR~

Seriously, who has a village secretary personally leading the way on an e-scooter to go food hunting?!



The aroma of 1988-style beef brisket drifting from the alley entrance,

sea snails and beef rice noodles bubbling away under the coconut trees,



even student-approved secret little canteens have been exposed

......



Most of these spots are set up right inside the families' own courtyards.

Just how insanely good is this



"Local-Approved · Tianya Hui Muslim Cuisine"??!!

This Dragon Boat Festival holiday, come treasure hunting in Huihui and Huixin with Secretary Ha!



01

Beef Brisket Noodles ¥15



It's the same age as Hainan Province~

"Huihui Beef Brisket Noodle Shop"



Founded in 1988, it's the exact same age as "Hainan Province"!

Pouring heart and soul into making a single bowl of noodles for over 30 years.



From 1 RMB a bowl back then to 15 RMB a bowl today,

it has witnessed the passing years in Sanya ✨



and turned into that comforting bowl of nostalgia for the neighborhood locals.

The beef brisket noodles still taste the same after 30+ years,



with a rich and flavorful "time-honored broth."

The beef is so tender and soft it just melts in your mouth,



and the handmade noodles have the perfect springy chew.

The owner says you've gotta add a spoonful of red chili!



That authentic Hui Muslim flavor right there!

Restaurant Name: Huihui Niunan Mianguan (Huihui Beef Brisket Noodle Restaurant)



Address: No. 10 Huihui Road, Tianya District, Sanya

Phone: 13807503611



Hours: 6:00 – 22:00

02



Conch & Beef Rice Noodles ¥15

Sip the broth, slurp the noodles, and chill in a hammock.



"Maxie Fentangdian" (Maxie Rice Noodle Soup Shop)

A hidden gem of a noodle spot in Sanya that hardly anyone knows about~



Tucked away inside a Hui Muslim family's courtyard for 15 years,

it passes down traditional recipes from older generations of the family.



Their conch and beef rice noodles are totally one-of-a-kind.

Sip the broth, slurp the noodles, and kick back in a hammock~



Now that's peak Sanya! So laid-back and chill!

Fresh jumbo beef bones simmered together with little-neck clams equal one insanely savory, aromatic broth.



Guests can even pick fresh herbs and veggies right from the garden to add in,

then mix in some yellow lantern chili paste as a dipping sauce~



The broth is fresh, savory, and light, the beef is super tender,

the long beans have an amazing crunch, and the rice noodles are silky smooth.



Totally perfect for summer~

They also serve fish rice noodles, coconut rice, and other specialty dishes.



Restaurant Name: Maxie Fentangdian (Maxie Rice Noodle Soup Shop)

Address: No. 14, Lane 3, Huihui First Village, Tianya District, Sanya



Phone: 13637531169

Hours: 7:00 – 14:00



03

Seafood Chow Mein ¥15



A secret little canteen loved by local students~

"Bansha Chawu" (Banxia Teahouse)



A spot packed with an amazing variety of snacks,

just like the mouthwatering treats straight out of an anime,



and everything is made fresh from scratch every single day~

A total hidden gem whether you're planning a beach picnic, hanging with family and friends, or just craving a killer student after-school snack.



Stir-fried noodles loaded to the max with fresh ocean shrimp and squid,

super flavorful and seriously recommended!



Massive chicken legs coated in a secret house-made glaze,

the absolute crowd-favorite that keeps regulars coming back for more!



Tuna rice bowls, chef-special tofu, spicy cold chicken feet, sushi,

......



Shop Name: Banxia Chaywu (Banxia Teahouse)

Address: No. 6, 1st Road, Huihui 4th Village, Tianya District, Sanya



Phone: 13876445888

Hours: 11:00 AM – 10:00 PM



“Meilan Sisters' Ants Climbing a Tree”

This barbecue spot is also run right out of a Hui Muslim family home.



It's been jointly run by the two sisters for 7 years now.

With super fresh ingredients plus all kinds of custom, secret sauces,



the one-of-a-kind flavors have locals hooked—

and nearby residents and tourists even take special taxi rides just to eat here,



getting major love and shoutouts all over Xiaohongshu (RED app).

04



Beef Bone Porridge ¥10

The whole family is always craving a bowl of this.



Beef bone porridge definitely holds a sacred spot in the hearts of the Utsul / Huihui Muslims.

This pot of congee simmers away for a full 7 hours every day.



Super nourishing! Packed with nutrients! So delicious!

Tons of people drop by every day to get orders to-go,



and even the pickiest little eaters will polish this off faster than a regular meal!

05



Ants Climbing a Tree (Mazi Shangshu) 25 RMB

Total cure for the 996 grind of the modern office worker



Ants Climbing a Tree bubbling away over charcoal fire~

The glass noodles, little white clams, and dried shrimp soak up every bit of that flavorful broth

06

Dry-Pot Chicken Feet & Dry-Pot Tripe 30/70 RMB

Sanya's ultimate soul-soothing late-night diner

The dry-pot chicken feet and dry-pot beef tripe

Are grilled to a sizzling, tender, and melt-in-your-mouth perfection

That secret sauce is seriously legit~~

Plus they've got local beef dumplings, capelin fish, grilled oysters......

Every single dish is made with real, honest ingredients and bursting with fresh flavor

Dripping with local street-food vibes and maxed-out happiness

Honestly, this is peak comfort-food late-night snacking!

Restaurant Name: Meilan Sisters Ants Climbing a Tree BBQ Joint

Address: No. 19, Erlu, Huihui Second Village (Huihui Muslim Second Village), Tianya District, Sanya

Phone: 13876569622

Hours: 19:30—01:00 next day Collapse Read »

[Internet Repost]

Sanya Huixin Village Halal Seafood Night Market Field Test: Guide to Picking, Catching, Processing, and Tropical Halal Food Stalls

Abstract:



An immersive field test of the eating and exploring experience at the Huixin Village Halal Seafood Night Market in Tianya District, Sanya. Documenting the on-site purchasing and cooking process of rich seafood like large lobsters, groupers, and mango sea snails, sharing authentic typhoon shelter and boiled styles, and offering tourists a reassuring, transparent halal seafood guide.

CHH ID: jetli



Hui Muslim communities aren't just found in mainland China; Hainan's Sanya has them too, like Huixin Village (Huixin Muslim Village) and Huihui Village (Huihui Muslim Village). I'd only ever heard of Hui Muslims making beef and mutton, so hearing about halal seafood was a first for me. The contrast is so strong I just had to check it out.

[Getting Around]



The Huihui Village (Huihui Muslim Village) Seafood Night Market is located in Fenghuang Town, Sanya, close to Yifu Elementary School. If you're driving, there are free parking spots at the market entrance, though the road is quite narrow and parking looks a bit tight; if you're taking a taxi, just set your destination to Huixin Village Seafood Food Stalls, and it's super convenient. The night market usually starts getting lively around 5:00 PM and runs until 1:00 AM. If you want the widest variety of seafood, I recommend heading over around 7:00 or 8:00 PM when the night market vibe is at its absolute peak. If you're like me and can't stand huge crowds, go a bit earlier—it's uncrowded, quiet, and stress-free.

[Night Market Atmosphere]



As soon as you walk into the market, you can feel that thick, everyday local vibe. The central area of the market is packed with seafood stalls, surrounded on all sides by various seafood processing food stalls.

The scale isn't massive, but the seafood selection is still pretty diverse. There are bouncing shrimp and crabs, plump shellfish, and all sorts of reef fish whose names I don't even know. Stalls sit right next to each other, with seafood neatly displayed and many creatures still splashing around in water tanks, making their freshness super obvious. The food stalls themselves are mostly simple canopy setups with open-air environments and tables and chairs packed tightly together. While you can't call the vibe refined—it's honestly a bit rustic—it's bursting with raw, authentic street-side energy.



Right as you step into the market, quite a few Hui Muslim sisters wearing headscarves warmly rush up to greet you. They're staff members from the processing spots, and they'll enthusiastically pitch the perks of their kitchens, hoping to reel you in to cook your seafood. If you already have a preferred spot in mind, you've got to give a firm 'no thanks,' otherwise you might get 'trapped' in their friendly enthusiasm for a bit.

[Picking and Processing Seafood]



When picking your seafood, I suggest walking around a bit, checking out a few places, and comparing prices. Even though everything has clear price tags, prices can fluctuate slightly between different stalls—the further you walk into the market, the cheaper it gets. Also, when they weigh your stuff, definitely make sure the vendor pokes a hole in the bottom of the plastic bag to drain out all the water so you aren't paying for extra 'water weight.' When they put it on the scale, the vendor will call you over to check that it's zeroed out—a standard operational procedure that almost made me wonder if there was a security camera right above my head, hahaha.

Once you've picked your seafood, it's time to find a processing kitchen. I got there early; the moment it was weighed, my bag was immediately snatched away by one of the processing sisters. Since I didn't know which one to pick anyway, I just left it to fate—since the bag got taken away, yours it is! To be real, every single stall area is pretty filthy. I love street food and open-air food stalls as much as the next person, but this was honestly pushing it on the dirty side. Plus, since the whole market seems built right on sandy ground, the floor is muddy and mucked up. Even though things turned out fine and my stomach didn't act up afterward, I'd still recommend bringing along some berberine (traditional herbal anti-diarrheal medicine).



The price is a flat 30 RMB per jin (500g) for processing. You could probably bargain it down, but since I was out to relax, I didn't feel like haggling.

[The Dishes]



The cooking styles are pretty standard: plain boiled (baizhuo), spicy stir-fried (lachao), typhoon shelter style (bifengtang), and soups.

After chatting with the boss, our delicious seafood dishes started landing on the table in no time.



↑ Plain boiled hairy clams (baizhuo maobei) kept that most primitive ocean freshness; the clam meat was crisp, tender, and slightly sweet, with a faint taste of seawater that made you feel like you were right by the beach.

↑ Plain boiled Babylon snails (baizhuo xiangluo) were just as solid. You could gently twist the snail meat out in one whole piece using a toothpick, and the texture was firm, chewy, and totally authentic. The little bit at the tail isn't poop—it's soft, chewy, and super tasty.



↑ Typhoon shelter mantis shrimp (bifengtang pipixia) were an absolute masterpiece. The mantis shrimp I bought this time were packed with roe (huang). Fried to a golden, crispy crunch, their shells peeled off super easily. The rich aroma of garlic blended perfectly with the deep-fried fragrance, and the proprietress didn't lie—every single one was loaded with roe.

↑ Spicy stir-fried blue crabs (lachao lanhua xie). Before buying, I specifically made sure they weren't watery crabs (shuixie), and props to the proprietress again: the crab meat was bursting and plump, with the spicy, savory flavor soaking evenly into every strand of meat. The crab meat was tender with a kick of spice, offering a complex texture that made it impossible to stop eating. Especially the crab claws—they were completely stuffed with meat.



↑ Steamed baby lobsters with minced garlic (suanni xiaoqinglong). The baby lobsters were the only seafood this time not sold by the jin, priced at 50 RMB each. The tender lobster meat was blanketed in a layer of golden garlic paste, and the garlic aroma completely fused into the lobster meat, making the natural sweetness of the lobster and the punch of garlic complement each other perfectly.

[The Bill]



Seafood: 462 RMB, Processing fee: 150 RMB, Drinks: 15 RMB

[Summary]



1. Transportation is fairly convenient, especially if you take a taxi—getting dropped off right at the entrance makes it easy.

2. The environment is way too down-to-earth. To put it positively, it's authentic and unpretentious; I felt like whatever clothes I was wearing totally clashed with the vibe, and I should've just gone shirtless.



3. The hygiene conditions are pretty terrible. There are tons and tons of flies and mosquitoes, so make sure to spray mosquito repellent and bring berberine. Also, don't order overly sweet drinks, or you'll attract swarms of flies.

4. Prices are clearly marked, but you can actually haggle, and the processing fees are negotiable too. If you hate bargaining and haggling, you might end up overpaying. The restrooms also cost money to use.

5. There will be peddlers pushing all kinds of drinks, fruits, and local snacks—they're overpriced and mediocre, so buy with caution.

6. The ingredients are genuinely fresh, and the processing kitchens' cooking styles didn't miss a single beat. Honestly, every processing spot uses the same recipes, so the flavor just comes down to your personal preference.

My overall experience at the Huixin Village Seafood Night Market this time can only be described as passing grade. Here, you can buy fresh seafood at relatively affordable prices and feast on delicious cooked seafood dishes. While the market and food stall environments are pretty average, that raw, smoky street-side atmosphere is precisely its unique charm. The night market is also packed with various stalls selling drinks, fruits, stir-fried noodles, tossing flatbreads (pobing), and grilled lamb skewers, plus even a singing street musician, making it wildly lively. If you come to Sanya and want to experience authentic seafood flavors and local everyday life, the Huixin Village Seafood Night Market is probably a spot you shouldn't miss. Collapse Read »

[Internet Repost]

A Historical Investigation into the Ancient Place Names 'Huihuidun' and 'Huideng': Tracing the Historical Footprints of Muslim Ancestors Landing on the Shores of Yazhou Bay



Abstract:



This paper investigates the historical and geographical evolution of the place names 'Huihuidun' (Huihuidun Muslim settlement) and 'Huideng' (Huideng Muslim settlement) in Sanya, Hainan. Combining historical records from successive editions of Yazhou gazetteers with unearthed ancient Islamic stone inscriptions, it analyzes the key historical nodes during the Song and Yuan dynasties when Muslim merchant vessels took shelter and landed to settle on Hainan Island.



Pictured above is a military grain receipt dated the 9th day of the sixth lunar month in the Wuwu year (the eighth year of Xianfeng, 1858). It records General Ma Weiliang, Military Supervisor Cai Hongen, Administrator Ma Chunlin, Ma Yilin, Adjudication Officer Ma Zhongxuan, and Wing Commander Ma Yupeining borrowing military grain from Hu Enhxian of Huihuidun (Huihuidun Muslim settlement).



The Huihuidun mentioned in the receipt is located at the northwestern tip of Weishan Yi and Hui Autonomous County in Yunnan. It is a famous, large Hui Muslim village in Yunnan, and its current name is 'Huideng' (Huideng Muslim settlement).



The history of Huideng dates back more than 700 years. At that time, Mongke Khan sent his younger brother Kublai Khan to conquer Yunnan. A large number of Muslims crossed the leather raft bridges into Yunnan along with the Yuan army and settled down. Over time, they became an important part of Yunnan's multi-ethnic family. Huideng was one of the earliest places where they settled in Yunnan. Because they were referred to as 'Huihui' (Hui Muslims), the place came to be named Huihuidun.



Legend has it that by the Hongwu reign of the Ming dynasty, a precious lantern appeared on the large tree in front of the Huihuidun Mosque. Whenever night fell, it shone brightly, guiding travelers in the dark, which is why Huihuidun later acquired the alternative name 'Huihuideng' (Huihuideng Mosque area / lantern settlement). Meanwhile, because the Bai language of Dali frequently uses 'deng' as a suffix for place names, some people also referred to Huideng at the time as 'Huideng' (Huihui deng).



During the Daoguang reign of the Qing dynasty, due to a corrupt and incompetent government, ethnic conflicts in Yunnan intensified, eventually triggering the eighteen-year Panthay Rebellion during the Xianfeng and Tongzhi eras. Before Du Wenxiu officially launched his uprising against the Qing, he used Menghua (the former name of Weishan) Huihuidun and the Greater and Lesser Weiqu areas as a base to gather and build his strength, eventually expanding and growing. After Du Wenxiu established his headquarters in Dali, Huihuidun also became an important military stronghold in Menghua.

In the eleventh year of Tongzhi (1871), after the failure of Du Wenxiu's uprising, Qing imperial forces launched a massive massacre of innocent Hui Muslims in Dali, Weishan, and other places. Huihuidun escaped the catastrophe of a village massacre only because figures like Mi Fuquan surrendered and pledged allegiance to the Qing court.

Although the Qing court did not carry out a massacre in Huihuidun, it went to extremes to humiliate the locals. First, they forcibly renamed Huihuidun to 'Huihuideng' (meaning 'Huihui repent of their ascent', also mockingly called 'leedaocai' or 'liuyicun', meaning 'leftover vegetable scraps' or 'the village left behind'). Second, they coerced village Hui Muslims led by gentry figures like Mi Fuquan to 'huihan' (abandon their Islamic faith), meaning they had to give up their original beliefs and show repentance and submission to the imperial court by drinking alcohol and eating pork. Finally, the authorities ordered the local gentry and militia of Sansheng District where the village was located to closely monitor the village's Hui Muslims. Anyone caught engaging in so-called 'unlawful acts' such as refusing pork, not drinking alcohol, or secretly performing a dua (personal prayer) was to be sent to the officials for severe investigation and punishment. The document pictured below is an official denunciation submitted in the first year of Guangxu by various gentry members of Sansheng District, accusing Mi Fuquan and others of 'insincerely converting to Han ways and plotting rebellion':

Under this policy of ethnic discrimination, local Hui Muslims endured humiliation and bore heavy burdens to survive the darkest forty years of their history.

Following the founding of the Republic of China, under the influence of the guiding principle of the 'Republic of Five Nationalities,' Huihuidun finally ushered in a new dawn. Aside from restoring their faith, through the unremitting efforts of the villagers, Huihuidun regained its vibrant luster in economic, cultural, and other fields. Ultimately, it was honorably renamed back to 'Huideng'.

After the founding of the People's Republic of China, guided by relevant ethnic policies, Huideng achieved further development, and the people's lives became even happier.

(Huideng Mosque) Collapse Read »

[Internet Repost]

Exploring Sanya Ancient Mosque: Hainan's Oldest Surviving Mosque Architecture and Faith Heritage



Abstract:



A field visit to Sanya Ancient Mosque located in Huihui Village (Huihui Muslim Village), Tianya District, Sanya. We trace the centuries-long history of the mosque's multiple restorations, showcase its spacious courtyard and solemn prayer hall blending Islamic styles with tropical Lingnan architectural features, and experience the deep-rooted piety of the island's Hui Muslims.



Sanya Ancient Mosque is one of the six active mosques in Sanya. It is located in Huihui Village (Huihui Muslim Community), Tianya District, Sanya City, Hainan Province, specifically in the 1st Alley of Huihui 4th Village. It is about 6 kilometers from downtown Sanya, roughly 3 kilometers from Huixin Village (Huixin Muslim Village), and right next to Sanya Phoenix International Airport. According to records in the Ming Dynasty's Wanli-era "Gazetteer of Qiongzhou Prefecture" and the early Qing Dynasty's "Complete Classics and Records of Ancient and Modern Times: Department of Official Territories" Vol., ancestors of the Hui Muslims arrived around the Song and Yuan dynasties from Champa (around present-day Bình Định Province in Vietnam), "carrying their families and sailing by boat, scattering and settling along the coast." They gathered by lineage to form "Fancun" (Foreigners' Village), which is today's Huixin Village area. Historically, there were four mosques here: the Ancient Mosque (Eastern Mosque), Southern Mosque, Western Mosque, and Northern Mosque. In 1940, due to the Japanese military constructing an airport, the residents of Huixin Village were forcibly relocated 6 kilometers southwest to Yanglan. All the mosques were completely destroyed. The relocation site eventually evolved into Huihui Village, a name chosen to signify "reviving the glory of the Hui ethnic group" and "the prosperity of the Hui people."



During the Tang Dynasty, Hainan Island was already a mandatory transit route for China's maritime spice and silk trade. Muslim merchants traveling from Persia and the Arabian Peninsula through the islands into Chinese ports like Guangzhou and Quanzhou chose to come ashore and settle in Sanya. By the Northern and Southern Song dynasties, Vietnamese Muslims had also migrated to Sanya. Later, during modern crackdowns on Muslims on the mainland, imperial authorities also drove certain mainland Muslims out of the mainland, and these individuals eventually settled in Sanya, Hainan.



Today, the Hui Muslims of Huihui Village in Sanya, Hainan, are the descendants of those Sanya Hui people who were relocated west to Yanglan by the Japanese. Before Liberation, the Yanglan and Lizhiguo areas were called Mingya Township, governing 15 baos (administrative units) and 3 special baos (first, second, and third), totaling 229 jias. In 1950, Yanglan Township was established, followed by the formation of Yanglan Commune in 1961. The Yanglan Commune was changed to Yanglan District in 1983, converted into Yanglan Town in 1986, and in 2001, Yanglan Town was abolished and merged into Fenghuang Town. In 2014, Fenghuang Town, Tianya Town, and Yucai Town were consolidated to establish Tianya District of Sanya City. The former Yanglan is now Yangxin Community under the jurisdiction of Tianya District, primarily a residential area consisting of Han Chinese and migrant populations.



Huihui Village now belongs to the Huihui Community of Tianya District. It boasts a unique geographic location, with the West Ring National Highway cutting right through the village. It is only 5 kilometers away from Sanya Phoenix International Airport, making transportation extremely convenient. It is bounded by the sea to the south, and connects to tourist hotspots like Tianhai Haijiao (Ends of the Earth), Nanshan Temple, and Daxiao Dongtian (Greater and Lesser Views of the Ocean) to the west. Its jurisdiction stretches east to Yanglan Village (Yangxin Community), south to Haipo Village, west to Haihong Road near Phoenix Airport, and north to Shuijiao Village. Covering an area of about 1.6 square kilometers, it has 7 resident groups and is a strictly Hui Muslim-concentrated community. By the end of 2014, the jurisdiction had 598 households with a population of 4,078 people, including 3,747 permanent residents and 331 floating residents. The predecessor of Huihui Village was Fancun (around present-day Huixin Village). In the summer of 1940, the original villagers were all forcibly relocated west to the Yanglan area by Japanese aggressors, forming a settlement that was renamed Hui Muslim Village in 1945. In 1951, Huihui Village established a mutual aid team, followed by a primary cooperative in 1953, an advanced cooperative in 1955, and the Huihui Production Brigade in 1958. Hui Muslims who moved back to their original old village (Fancun) fell under the administration of the Huihui Brigade. In 1982 (1983), it was changed to Huihui Township, and in 1988, the Huihui Residents Committee was established, which eventually became the Huihui Community Residents Committee in 2013, a name that continues to this day.



Additionally, historical and anthropological research suggests that most villagers in Huihui Village exhibit typical South Asian physical characteristics: noses that are not very high, but are relatively wide with depressed nasal bridges, and prominent, protruding cheekbones, indicating that they are largely descendants of the Champa people. Meanwhile, villagers in Huixin mostly display typical West Asian and Central Asian features—narrow faces, high nasal bridges, large eyes, long eyelashes, and other distinct Western Regions traits. In 1942, the Medical College of Taihoku Imperial University dispatched Kaneto Huna to Sanya to conduct somatological measurements on 198 adult male and female Hui residents over the age of 30 in Yanglan. The results showed that compared to southern Han Chinese, the Sanya Hui people belong to a taller, higher-nosed human group, carrying Arabian ancestry.



Hui Muslims have a traditional saying: "You can go without a home for a lifetime, but you cannot go a single day without a mosque." Therefore, living clustered around a mosque is a primary characteristic of the Hui people's settlement pattern of "large dispersal, small concentration." According to oral tradition, Sanya Ancient Mosque dates back to the early Southern Song Dynasty, making it rich in history, Hainan's very first mosque, and the earliest built mosque in Sanya. Its predecessor was the Eastern Mosque of Fancun in Sanya. Xiaoye Tianchun referred to it as the Eastern Temple in his book "History of Hainan Island," and it was originally located in Sanya Street (present-day southwest suburbs of Sanya City). However, written records state it was built in the 6th year of the Chenghua reign in the Ming Dynasty (1470) and was originally built in a Chinese style. In the 1920s, the old mosque was originally a brick-and-tile structure, but was later rebuilt into an Arabic-arched reinforced concrete structure, with an octagonal prayer hall. Around 1940, due to the Japanese invasion and airport construction, the original ancient mosque was destroyed. In the 1950s, the Huihui villagers of Yanglan raised funds to rebuild it at a new site and renamed it the "Ancient Mosque," retaining the Arabic-arched style. After 1966, it suffered damage again, and the temple hall was dismantled. In 1982, it was rebuilt once more using black tiles and brick walls, with a prayer hall consisting of only 3 connected rooms, covering an area of just over 300 square meters. Because the temple hall was cramped while believers were numerous, donations totaling 300,000 RMB were contributed by Hong Kong Muslims in 1986 to expand it into an Arabic-style building. A new prayer hall spanning 600 square meters was reconstructed, featuring a dome tower that looked quite magnificent. After remodeling in 1999, a dome was added. In 2008 and 2009, the ancient mosque was hit by floods twice, so funds were raised to rebuild it into a more modern Arabic-style building in time for the Mawlid (Prophet's Birthday) celebration in 2010. Following the expansion in 2011, the new ancient mosque covers an area of 821 square meters and can accommodate over 1,000 people for congregational prayer simultaneously.



The mosque originally housed multiple stone tablets and plaques, of which only a single "Official Prohibition Tablet" from the 18th year of the Qianlong reign in the Qing Dynasty (1753) survives today. The tablet stands 150 centimeters tall and 55 centimeters wide. It is the only precious cultural relic engraved on a Chinese stone tablet discovered and preserved by the Hui ethnic group in Sanya over the years, holding significant value for studying the economic life of Hainan Muslims in the early Qing period.



During recent architectural style renovations of the mosque, Sanya Ancient Mosque underwent another round of reconstruction. Today's ancient mosque's towers and corridors seamlessly blend Chinese and Western elements, showcasing both the aesthetic beauty of traditional Chinese architecture and contemporary classical charm, fully expressing its religious and cultural identity.



With Sanya's continuous social and economic development—especially the booming tourism industry—Muslims from countries like Sudan, Saudi Arabia, Iran, Pakistan, and Southeast Asia are drawn to visit and pray at mosques in Sanya, Hainan. Today, the Sanya Ancient Mosque continues to play an active, vital role in the religious life of our local Hui compatriots and in external religious and cultural exchanges. Collapse Read »