Islamic World in 1550: Africa, Ottoman Lands and Safavid Iran

Reposted from the web

Summary: Islamic World in 1550: Africa, Ottoman Lands and Safavid Iran is presented here as a firsthand travel account in clear English, beginning with this scene: I started staying home in mid-November. I wanted to use this time to do things I had always planned, so I decided to take an online tour of the Islamic world. The account keeps its focus on Islamic World, Ottoman History, Safavid Iran while preserving the names, places, food, and historical details from the Chinese source.

I started staying home in mid-November. I wanted to use this time to do things I had always planned, so I decided to take an online tour of the Islamic world. I chose the year 1550 because my previous travels abroad showed me that many interesting things really happened in the Islamic world during the first half of the 16th century. During my travels, I saw the Ottoman Empire reaching its peak under Suleiman the Magnificent, the Crimean Khanate building a new capital in a valley, the Kazan Khanate about to be conquered by Tsarist Russia, the Bukhara and Yarkent Khanates just being established, the Sur Empire in Afghanistan sweeping through northern India to conquer the Mughal Empire, and the island of Java in Indonesia forming a unique Javanese Islamic culture under the influence of Sufi missionaries. This gave me an idea to see exactly which Islamic countries existed in 1550 and what was happening in them.

After researching, I found that in 1550 there were at least 50 Islamic countries and regimes spanning Africa, West Asia, Central Asia, South Asia, and Southeast Asia, each with its own distinct cultural traditions and history. Out of these 50 countries and regimes, I will detail 9 that I have visited before, including the Ottoman Empire, the Crimean Khanate, the Kazan Khanate, the Bukhara Khanate, the Yarkent Khanate, the Sur Empire, the Golconda Sultanate, the Banten Sultanate, and the Demak Sultanate. I hope this online trip helps everyone imagine the atmosphere of the Islamic world in 1550.

Besides these 50 countries, there are other Islamic nations I did not include this time, and I hope to find more information about them in the future.

Let me briefly introduce the travel route for this trip:



Our journey starts in Morocco in the far northwest of Africa, moves east into Algeria and Tunisia, and then heads south across the Sahara Desert into the savanna. Then we will cross the African continent to the east, enter the Nile River basin, and arrive at the Somali Peninsula by the Indian Ocean. We will sail north, pass through the Gulf of Aden and the Red Sea to reach Egypt, cross the Mediterranean to Istanbul, and then head east to Iran. This is the first part.

In the second part, we will visit 12 countries ruled by the descendants of Genghis Khan. We start from the Crimean Peninsula, head east to the Volga Delta, go north to the Ryazan region of Russia, and then east to the city of Kazan on the Volga River. We continue east to the Irtysh River, then south to the Kazakh steppe, east into the Transoxiana region, cross the Tianshan Mountains into southern Xinjiang, pass through the Pamir Plateau into Kashmir, and finally enter the Sindh region of Pakistan.

In the third part, we will experience the Islamic culture of South Asia. We first arrive in Delhi, then head south into Gujarat and central India. Next, we will enter the Deccan Plateau, visit the 5 sultanates on the plateau, and finally arrive in the Maldives by boat.

In the fourth part, we will cross the Bay of Bengal to Southeast Asia. We first enter the Pattani region of Thailand, then head south along the Malay Peninsula, pass by 3 sultanates founded by princes of Malacca, and then take a boat past Sumatra and Java to visit the most unique Islamic culture there. Then we come to the Spice Islands in eastern Indonesia to see the influence of the Portuguese and Spanish, and finally arrive in Brunei and the southern Philippines. Our 1550 world Islamic tour ends here.

General Table of Contents

The Vast African Continent

1. Saadi Sultanate of Morocco (1510-1659)

2. Kingdom of Tlemcen in Algeria (1235-1556)

3. Ottoman Regency of Algiers in Algeria (1516-1830)

4. Kingdom of Beni Abbas in Algeria (1510-1872)

5. Kingdom of Kuku in Algeria (1515-1638)

6. Hafsid Dynasty of Tunisia (1229-1574)

7. Songhai Empire in West Africa (1464-1591)

8. Mali Empire in West Africa (1230-1672)

9. Funj Sultanate of Sudan (1504-1821)

10. Adal Sultanate in Ethiopia (1415-1577)

11. Ajuran Sultanate in Somalia (13th century-late 17th century)

Ottoman Empire spanning Europe, Asia, and Africa (1299-1922)

12. Ottoman Egypt Province (1517-1867)

13. Istanbul, capital of the Ottoman Empire (1453-1922)

14. Safavid Dynasty in Iran (1501-1736)

Legacy of the Mongol Empire

15. Crimean Khanate in Ukraine (1441-1783)

16. Astrakhan Khanate in Russia (1466-1556)

17. Nogai Khanate in Russia and Kazakhstan (1440-1634)

18. Qasim Khanate in Russia (1452-1681)

19. Kazan Khanate in Russia (1438-1552)

20. Sibir Khanate in Russia (1468-1598)

21. Kazakh Khanate in Kazakhstan (1465-1587)

22. Khanate of Khiva in Turkmenistan (1511-1920)

23. Khanate of Bukhara in Uzbekistan (1500-1785)

24. Yarkent Khanate in China (1514-1680)

25. Haidar in Kashmir (1540-1550)

26. Arghun Dynasty in Afghanistan and Pakistan (1520-1591)

27. Sur Dynasty that swept through northern India (1538-1556)

Legacy of the Delhi Sultanate

28. Gujarat Sultanate in western India (1407-1573)

29. Khandesh Sultanate in central India (1382-1601)

Five Deccan Sultanates

30. Berar Sultanate on the Deccan Plateau (1490-1572)

31. Ahmadnagar Sultanate on the Deccan Plateau (1490-1636)

32. Bidar Sultanate on the Deccan Plateau (1492-1619)

33. Golconda Sultanate on the Deccan Plateau (1518-1687)

34. Bijapur Sultanate on the Deccan Plateau (1490-1686)

35. Maldive Sultanate in the Indian Ocean (1153-1968)

36. Pattani Sultanate in Thailand (1457? -1902)

The legacy of the Malacca Sultanate.

37. Perak Sultanate in Malaysia (1528–present).

38. Pahang Sultanate in Malaysia (1470–1623).

39. Johor Sultanate in Malaysia (1528–present).

Sultanates of Indonesia.

40. Aceh Sultanate in Indonesia (1496–1903).

41. Banten Sultanate in Indonesia (1527–1813).

42. Cirebon Sultanate in Indonesia (1447–1679).

43. Demak Sultanate in Indonesia (1475–1568).

The four sultanates of the Spice Islands.

44. Ternate Sultanate in Indonesia (1486–1914).

45. Tidore Sultanate in Indonesia (1450–1967).

46. Jailolo Sultanate in Indonesia (late 15th century–1832).

47. Bacan Sultanate in Indonesia (late 15th century–1965).

48. Maguindanao Sultanate in the Philippines (1520–1905).

49. Sulu Sultanate in the Philippines (1457–1915).

50. Brunei Sultanate in Brunei (1368–1888).

1. Saadi Sultanate of Morocco (1510-1659)

Our journey through the Islamic world begins in the ancient city of Marrakesh, Morocco.

The sultans of the Saadi Sultanate claimed to be descendants of Imam Hassan, the grandson of the Prophet. They established their sultanate in southern Morocco in the early 16th century to resist the Portuguese invasion. They made Marrakesh their capital in 1524, drove the Portuguese out of Morocco in 1541, and then attacked the Wattasid dynasty of the northern Berber people, capturing their capital, Fez, in 1549.

By 1550, the eastward expansion of the Saadi Sultanate caused friction with the Ottoman Empire. At this time, the Ottoman Empire had already expanded into Algeria and was actively preparing for war against the Saadi Sultanate.

Under Saadi rule, Marrakesh became a commercial hub connecting the Maghreb, the Mediterranean, and sub-Saharan Africa. Today, the city of Marrakesh preserves the gongbei (zawiya) complex of the Sufi sheikh Sidi Muhammad Ben Sliman al-Jazuli, which was built in 1524. Jazuli was highly respected by the Saadi family, so when they made Marrakesh their capital in 1524, they moved his gongbei into the city.

The north side of the tomb of Sidi Muhammad Ben Slimane al-Jazuli, photographed by Robert Prazeres in 2014.



The location of the city of Marrakesh.



2. Kingdom of Tlemcen in Algeria (1235-1556)

We head east from Morocco to the city of Tlemcen in northwestern Algeria.

In the early 16th century, Algeria was ruled by the Tlemcen Kingdom, which was established by the Berbers. At this time, the Tlemcen Kingdom was very weak and was fought over repeatedly by Spain and the Ottomans.

In June 1550, the Saadi Sultanate of Morocco captured the capital of the Tlemcen Kingdom without a fight and decided to continue pushing eastward.

The location of Tlemcen city.



3. Ottoman Regency of Algiers in Algeria (1516-1830)

Let us continue east to Algiers, which was under the control of Ottoman pirates.

In 1516, the Ottoman pirate brothers Barbarossa (Red Beard) captured Algiers from Spanish rule and used it as a pirate base to fight against Spain repeatedly. In 1545, Red Beard was called to Istanbul to retire, and his son Hasan Pasha became the Ottoman governor of Algiers. Hasan Pasha captured Tlemcen in 1545, but it was taken back two years later. In 1548, Ottoman Sultan Suleiman the Magnificent removed him from office and replaced him with the Ottoman naval commander Dragut.

In 1550, Dragut was leading the Ottoman navy on raids across the Mediterranean. That year, he attacked Mediterranean coastal regions including Tunisia, Sardinia, Corsica, Genoa in Italy, and Spain. In September, Dragut was trapped in a lagoon in Tunisia by the fleet of the Knights of Malta. He escaped by quickly digging a canal and laying down greased wooden planks to drag all his ships out of the lagoon, successfully sailing back to Istanbul.

The Death of Dragut, painted by Maltese artist Giuseppe Calì in 1867.



Today in Algiers, you can see the Safir mosque, built in 1534 by Safar bin Abdullah, a general in the Barbarossa fleet. The mosque features Ottoman architectural style.

Photo by Brahimpic in 2014.



The location of Algiers.



4. Kingdom of Beni Abbas in Algeria (1510-1872)

In the mountains east of Algiers, there were two small states established by the Berbers.

The Kingdom of Beni Abbas was a small state of the Kabyle Berbers in the mountains of northern Algeria. It held a key strategic position on the trade route between the Mediterranean and the Sahara Desert. In the 16th century, the Kingdom of Beni Abbas attracted many Andalusians, Christians, and Jews fleeing Spain and Algiers, which enriched the kingdom's cultural diversity.

In 1550, the Ottoman Empire sent troops to attack the Kingdom of Beni Abbas twice, but they were repelled, so the Ottomans signed a treaty with them.

The location of the capital, Kalâa of Ait Abbas.





5. Kingdom of Kuku in Algeria (1515-1638)

The Kingdom of Kuku was another state established by the Kabyle Berbers in the mountains of northern Algeria. It was located east of Algiers and was a rival to the Kingdom of Beni Abbas.

The location of Kuku city.





6. Hafsid Dynasty of Tunisia (1229-1574)

Continue east along the North African coast to reach the city of Tunis.

The Hafsid dynasty was a Berber dynasty that was also caught up in the repeated struggles between Spain and the Ottomans in the early 16th century.

In 1550, the Hafsid dynasty was a vassal state of Spain. They were not completely conquered by the Ottoman Empire until 1573.

Santiago Chikly castle, rebuilt by the Spanish in Tunis between 1546 and 1550. Photo by Imanis in 2013.



The location of Tunis.



7. Songhai Empire in West Africa (1464-1591)

Let us head south along the ancient trade routes across the vast Sahara Desert to reach the ancient city of Gao in Mali.

The Songhai Empire was established by the Songhai people of West Africa. It was located in the semi-arid region between the Sahara Desert and the savanna. At its peak, it was one of the largest countries in Africa, with Timbuktu and Djenné as its main cities.

In 1550, the emperor ruling the Songhai Empire was Askia Daoud (reigned 1549–1582). Under his rule, the Songhai Empire enjoyed peace at home, expanded its borders, and saw its economy thrive. At that time, Timbuktu was the center of Islamic culture in Africa, placing great importance on education and preserving a vast collection of book manuscripts.

The capital of the Songhai Empire was located in Gao, Mali, where the tomb of the Songhai emperor Askia Muhammad I, who died in 1538, stands. It was named a UNESCO World Heritage site in 2004. People say the mud and wood used for this tomb were brought back from Mecca by the emperor himself after his hajj.

The Tomb of Askia, photographed by Our Place for the World Heritage website in 2007.





The location of Gao, the capital of the Songhai Empire.



8. Mali Empire in West Africa (1230-1672)

Let us continue south into the savanna to visit the mysterious Mali Empire.

The Mali Empire was once the largest empire in West Africa, though it was gradually replaced by the Songhai Empire from the north after the 16th century. The economic focus of the Mali Empire shifted from trans-Saharan trade to commerce in coastal regions.

In 1545, the Songhai Empire invaded the capital of the Mali Empire, but they did not actually take control of it. By 1550, the Mali Empire still held onto a certain amount of territory. That year, they attacked a trade center in southern Ghana and seized the gold there.

The region attacked by the Mali Empire in 1550.



9. Funj Sultanate of Sudan (1504-1821)

This time, we will travel a long distance across the African continent to reach Sudan on the upper Nile.

The Funj Sultanate was a state established by the Funj people on the upper Nile. Due to the spread of Sufism along the upper Nile in the 16th century, the founder of the Funj Kingdom, Amara Dunqas, became a Muslim. However, the Funj people still kept many local customs and Christian rituals, gradually forming a unique Sudanese folk Islamic tradition.

To counter the expansion of the Ottoman Empire, the Funj Sultanate formed an alliance with the Ethiopian Empire in the early 16th century and exported horses and camels to them.

Sennar, the capital of the Funj Sultanate.



10. Adal Sultanate in Ethiopia (1415-1577)

Let us continue east into the ancient Ethiopian city of Harar.

The Adal Sultanate was located east of the Funj Sultanate on the northern Somali Peninsula and served as a commercial and political partner to the Ottoman Empire. Between 1529 and 1543, with help from the Ottoman Empire, the Adal Sultanate fought an 11-year war against the Ethiopian Kingdom, which eventually weakened both sides.

In 1550, the Adal Sultanate was ruled by Nur ibn Mujahid, who built a city wall with five gates in the capital, Harar. This walled city, known as Harar Jugol, was named a UNESCO World Heritage site in 2006. Harar is located in eastern Ethiopia and served as the capital of the Adal Sultanate from 1520 to 1577. Historically, this city has been an important African commercial and Islamic center, connecting trade routes from Ethiopia to the Somali Peninsula, the Arabian Peninsula, and the heart of Asia.

The Harar city wall, photographed by Sailko in 2018.



The location of the city of Harar.



11. Ajuran Sultanate in Somalia (13th century-late 17th century)

We continue south to the port city of Mogadishu on the Indian Ocean.

The Ajuran Sultanate was located on the Somali Peninsula, south of the Adal Sultanate. It held a key position in North Indian Ocean trade, with ships traveling between East Asia, South Asia, Europe, and Africa, leaving behind many ancient monuments in Somalia.

As a maritime nation, the Ajuran Sultanate not only allied with the Ottoman Empire but also maintained friendly relations with the Ming Dynasty. They were the first African country to send envoys to the Ming Dynasty.

In the early 16th century, the wealthiest Indian Ocean port city in the Sultanate was Mogadishu, which is the current capital of Somalia. According to the 16th-century Andalusian traveler Leo Africanus, the people of Mogadishu at that time had olive skin, wore white robes and white turbans, and used Arabic as their common language. Mogadishu had stone walls and was equipped with muskets and cannons imported from the Ottoman Empire.

The location of Mogadishu city.



Ottoman Empire spanning Europe, Asia, and Africa (1299-1922)

Let us take a ship from the Indian Ocean port of Mogadishu, sail north along the Somali Peninsula, enter the Red Sea from the Gulf of Aden, and arrive in Cairo, Egypt, under Ottoman rule.

12. Ottoman Egypt Province (1517-1867)

In 1517, the Ottoman Empire conquered the Mamluk Sultanate, which had ruled Egypt for over two hundred years. Although they appointed a series of Egyptian governors, the political structure and cultural arts still continued the traditions of the Mamluk period. In early 16th-century Cairo, Mamluk and Ottoman architectural styles began to merge.

In 1528, the Egyptian governor Hadım Suleiman Pasha built the Suleiman Pasha Mosque for the Ottoman Janissaries stationed in the Cairo Citadel. This was the first Ottoman-style mosque in Egypt.

Suleiman Pasha Mosque photographed by Houssam_Daowd_102 in 2019.



The location of Cairo.



13. Istanbul, capital of the Ottoman Empire (1453-1922)

We cross the Mediterranean Sea and arrive at Istanbul, the capital of the Ottoman Empire. At that time, the eastern Mediterranean had become an inland sea for the Ottoman Empire.

In the first half of the 16th century, the Ottoman Empire entered its Golden Age under the rule of Suleiman the Magnificent (reigned 1520-1566). Ottoman territory continued to expand. They besieged Vienna twice in 1529 and 1532, captured Baghdad in 1535, and defeated the Portuguese to control the Red Sea in 1538.

Meanwhile, under the patronage of Suleiman the Magnificent, various talented craftsmen and artists came to the Ottoman court, leading to great cultural prosperity. Mimar Sinan, the court architect for Suleiman the Magnificent, built a series of structures in Istanbul that became the best witnesses of that era.

The Haseki Hürrem Sultan Complex (Haseki Hürrem Sultan Külliyesi) was commissioned by Suleiman the Magnificent's wife, Hürrem Sultan, and built by Mimar Sinan in 1539. It was the first complex built by Mimar Sinan after he became the royal architect. Hürrem Sultan, known as Roxelana, was the first empress in Ottoman history to receive the title of 'Haseki Sultan' (the Sultan's favorite). She is also known as the most powerful and controversial woman in Ottoman history.

After becoming empress, Hürrem Sultan began building a series of public structures, the first of which was this empress complex. The complex includes a Friday mosque (Jumu'ah mosque), a public kitchen (imaret), a religious school (madrasa), an elementary school (mektep), and a hospital (darüssifa). The mosque was completed in 1539, the religious school and kitchen were finished the following year, and the hospital was not completed until 1550. When designing the entire complex, Sinan arranged the different buildings at various angles, leaving only narrow passages or gaps between them. This arrangement created rich perspective effects that almost never appeared in his later works.



The mosque (1539) is at the southernmost part of the complex, separated from the other parts by a narrow alley. The mosque was originally a simple, traditional single-dome, single-minaret structure made of alternating brick and stone. The porch is supported by six marble columns holding up five small domes. The mosque was expanded in 1612, growing from a single dome to a double dome, which doubled its area. The mosque has no tiles, and the current paintings were added later. During this period, Sinan had not yet started to innovate in mosque architecture.

The madrasa (1540) is directly opposite the mosque and consists of sixteen student rooms and a large lecture hall arranged in a rectangle.

The primary school (1540) is known as the most beautiful primary school built by Mimar Sinan.

The hospital (1550) is in the far north and was built by Hurrem Sultan specifically for women. The hospital courtyard is octagonal, with rooms on three sides and windows facing the street on the fourth side. The two arched gateways (iwan) at the corners of the octagonal courtyard and the dome foreshadowed Sinan's later development of arches and domes.



A diagram of the public kitchen published by Cornelius Gurlitt in 1912.



The Mihrimah Sultan Complex (Mihrimah Sultan Külliyesi) was commissioned in 1543 by Mihrimah Sultan, the daughter of Suleiman the Magnificent and Hurrem Sultan, and built by Mimar Sinan. It is the second complex by Mimar Sinan in Istanbul that still stands today.

Mihrimah Sultan was the wife of the Grand Vizier Rustem Pasha and is known as the most powerful princess in the history of the Ottoman Empire.

The entire complex is cleverly built on a slope extending to the coast. It includes a mosque, a madrasa, a guesthouse, a canteen, a primary school, and some later tombs. The guesthouse and canteen were destroyed by fire in 1772.

The Mihrimah Sultan Mosque is the first semi-domed mosque designed by Mimar Sinan. The mosque consists of one main dome and three semi-domes. This shape expands the interior space, making people feel like they are under the dome as soon as they enter the main hall. Although the mosque itself has limited depth, this design increases the sense of openness. Mimar Sinan added a T-shaped canopy in front of the porch to soften the hardness of the entrance facade.



A diagram of the mosque published by Cornelius Gurlitt in 1912.

















The madrasa consists of sixteen student rooms and a large lecture hall in a rectangle. It is now a hospital, and the integrity of the cultural heritage has been damaged.







The Sehzade Complex (Sehzade Külliye) is located on the third hill of the old city of Istanbul. Built between 1543 and 1548, it is considered Mimar Sinan's most important early work and his first masterpiece.

The complex was built by Suleiman the Magnificent to commemorate his beloved son, Prince Mehmed (Sehzade Mehmed), who died young. Prince Mehmed was the son of Suleiman the Magnificent and Hurrem Sultan. He was favored from a young age and was the most likely heir, but he sadly died of smallpox (some say murder) in 1543. After the prince died, Suleiman the Magnificent was heartbroken. Traditionally, princes were buried in Bursa, but the Sultan decided to commission Mimar Sinan to build a tomb for the prince in Istanbul and match it with a complex.

The Sehzade Complex was the first work Mimar Sinan was directly commissioned to build by Suleiman the Magnificent. It was also his most ambitious early work, with a much grander scale and more decoration than his previous projects.

The complex includes a mosque, five tombs, a madrasa, a guesthouse, a hostel, a public canteen, and a primary school. These buildings are freely distributed on flat ground without a deliberate attempt at symmetry. the mosque is not a single unit with the other buildings; the other structures are distributed in the gardens or streets surrounding the mosque.



The mosque (1543-1548) is the second semi-domed mosque designed by Mimar Sinan, consisting of one main dome and four semi-domes. This is both an improvement on Sinan's previous work, the Mihrimah Sultan Mosque with its three semi-domes, and a reinterpretation of designs by predecessors like the Fatih Mosque (1471) and the Bayezid II Mosque (1506). This design isolates the four pillars supporting the central dome, creating a more stunning visual effect. The interior of the mosque is a square that unfolds along a central vertical axis. When people enter, they can immediately feel the dominance of the central dome. the porches on the walls on both sides of the mosque are a bold innovation, which also foreshadows the future direction of Ottoman mosque development. This design softens the flanks of the building and hides the buttresses, allowing the facade to blend in more perfectly. The design of the Sehzade Mosque had gradually moved away from the traditional Ottoman mosque model and began to move toward Sinan's own unique style.

A diagram of the mosque published by Cornelius Gurlitt in 1912.

























The Tomb of Prince Mehmed (1543) sits southeast of the mosque. It has an octagonal structure, Persian inscriptions at the entrance, and Cuerda Seca tiles inside.







The madrasa (1546) is outside the garden on the north side of the mosque. It forms a rectangle surrounded by a gallery, with 21 student rooms and one large lecture hall on three sides. The fountain in the middle of the courtyard still keeps its Seljuk-era (11th to 13th century) tomb tower (kumbet) structure.









The public kitchen (1543-1548) is across the street east of the mosque. It consists of two buildings, each with six domes and a courtyard in the middle.







The octagonal tomb of Hüsrev Paşa is in the west of Istanbul. It is known as one of the most beautiful tombs built by Mimar Sinan. Hüsrev Paşa was a vizier of the Ottoman Empire. People called him the Mad Hüsrev Paşa because he had a bad temper. Hüsrev Paşa was born in Bosnia in 1495 and came from the famous Sokollu family. He became the governor of Egypt in 1535 and the Second Vizier in 1538. In 1544, Hüsrev Paşa lost the race for Grand Vizier to Rüstem Paşa. He died of illness shortly after, and Mimar Sinan built his tomb.





The Yavuz Sultan Selim Medrese is in the west of Istanbul. Suleiman the Magnificent commissioned Mimar Sinan to build it, and it is named after the Sultan's father, Selim I. The madrasa consists of 20 student rooms on three sides and one large lecture hall. In 1563, the lecture hall was turned into a prayer hall, and a minaret (banketa) was added. The minaret is now destroyed, and the madrasa has become a hospital.













The Rüstem Paşa Medrese is not far northeast of the Grand Bazaar in Istanbul and was built in 1550. This madrasa is Mimar Sinan's new take on the famous Büyük Ağa Medrese in Amasya, which was built in 1488. The Büyük Ağa Medrese was the first octagonal madrasa in Turkey. Mimar Sinan kept the internal octagonal courtyard but changed the outside to a rectangle, which was a further development in Ottoman madrasa architecture.













14. Safavid Dynasty in Iran (1501-1736)

We headed east from Istanbul, passed through several Kurdish emirates, and arrived in Tabriz in northwestern Iran.

The Safavid dynasty is considered the most important dynasty in Iran since the Sassanid Empire. The Safavid dynasty made Twelver Shia Islam the state religion, which was a major event in Islamic history. The rulers of the Safavid dynasty claimed to be descendants of the Prophet Muhammad, but historians believe they were Turkified Iranians from Iranian Kurdistan.

In 1501, Ismail I captured Tabriz, the capital of the Aq Qoyunlu, and made it the capital of the Safavid dynasty. Tabriz is now the capital of East Azerbaijan Province, and most of its residents are Azerbaijanis.

In 1550, the Safavid dynasty was ruled by Tahmasp I and was in a break between two large-scale wars with the Ottoman Empire. Between 1532 and 1555, the Ottoman Empire led by Suleiman the Magnificent and the Safavid dynasty led by Tahmasp I fought a 23-year war. Between 1548 and 1549, the Safavid dynasty used a scorched-earth policy to level Armenia, but the Ottoman army still pushed deep into the Iranian interior. After occupying the Safavid capital of Tabriz, the Ottoman army looted Hamadan, Qom, and Kashan, reaching as far as Isfahan. Tahmasp I chose not to fight the Ottoman army head-on, and the Ottoman army was forced to retreat because they ran out of food and supplies. Shortly after this in 1555, to avoid attacks from the Ottoman Empire, the Safavid dynasty moved its capital from Tabriz in the northwest to Qazvin, which was further inland.

A miniature painting of Tahmasp I painted in Qazvin, Iran, in 1575.



The location of Tabriz.



That is all for the first part. In the next post, we will visit 12 Islamic countries ruled by the descendants of Genghis Khan.
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Reposted from the web

Summary: Islamic World in 1550: Africa, Ottoman Lands and Safavid Iran is presented here as a firsthand travel account in clear English, beginning with this scene: I started staying home in mid-November. I wanted to use this time to do things I had always planned, so I decided to take an online tour of the Islamic world. The account keeps its focus on Islamic World, Ottoman History, Safavid Iran while preserving the names, places, food, and historical details from the Chinese source.

I started staying home in mid-November. I wanted to use this time to do things I had always planned, so I decided to take an online tour of the Islamic world. I chose the year 1550 because my previous travels abroad showed me that many interesting things really happened in the Islamic world during the first half of the 16th century. During my travels, I saw the Ottoman Empire reaching its peak under Suleiman the Magnificent, the Crimean Khanate building a new capital in a valley, the Kazan Khanate about to be conquered by Tsarist Russia, the Bukhara and Yarkent Khanates just being established, the Sur Empire in Afghanistan sweeping through northern India to conquer the Mughal Empire, and the island of Java in Indonesia forming a unique Javanese Islamic culture under the influence of Sufi missionaries. This gave me an idea to see exactly which Islamic countries existed in 1550 and what was happening in them.

After researching, I found that in 1550 there were at least 50 Islamic countries and regimes spanning Africa, West Asia, Central Asia, South Asia, and Southeast Asia, each with its own distinct cultural traditions and history. Out of these 50 countries and regimes, I will detail 9 that I have visited before, including the Ottoman Empire, the Crimean Khanate, the Kazan Khanate, the Bukhara Khanate, the Yarkent Khanate, the Sur Empire, the Golconda Sultanate, the Banten Sultanate, and the Demak Sultanate. I hope this online trip helps everyone imagine the atmosphere of the Islamic world in 1550.

Besides these 50 countries, there are other Islamic nations I did not include this time, and I hope to find more information about them in the future.

Let me briefly introduce the travel route for this trip:



Our journey starts in Morocco in the far northwest of Africa, moves east into Algeria and Tunisia, and then heads south across the Sahara Desert into the savanna. Then we will cross the African continent to the east, enter the Nile River basin, and arrive at the Somali Peninsula by the Indian Ocean. We will sail north, pass through the Gulf of Aden and the Red Sea to reach Egypt, cross the Mediterranean to Istanbul, and then head east to Iran. This is the first part.

In the second part, we will visit 12 countries ruled by the descendants of Genghis Khan. We start from the Crimean Peninsula, head east to the Volga Delta, go north to the Ryazan region of Russia, and then east to the city of Kazan on the Volga River. We continue east to the Irtysh River, then south to the Kazakh steppe, east into the Transoxiana region, cross the Tianshan Mountains into southern Xinjiang, pass through the Pamir Plateau into Kashmir, and finally enter the Sindh region of Pakistan.

In the third part, we will experience the Islamic culture of South Asia. We first arrive in Delhi, then head south into Gujarat and central India. Next, we will enter the Deccan Plateau, visit the 5 sultanates on the plateau, and finally arrive in the Maldives by boat.

In the fourth part, we will cross the Bay of Bengal to Southeast Asia. We first enter the Pattani region of Thailand, then head south along the Malay Peninsula, pass by 3 sultanates founded by princes of Malacca, and then take a boat past Sumatra and Java to visit the most unique Islamic culture there. Then we come to the Spice Islands in eastern Indonesia to see the influence of the Portuguese and Spanish, and finally arrive in Brunei and the southern Philippines. Our 1550 world Islamic tour ends here.

General Table of Contents

The Vast African Continent

1. Saadi Sultanate of Morocco (1510-1659)

2. Kingdom of Tlemcen in Algeria (1235-1556)

3. Ottoman Regency of Algiers in Algeria (1516-1830)

4. Kingdom of Beni Abbas in Algeria (1510-1872)

5. Kingdom of Kuku in Algeria (1515-1638)

6. Hafsid Dynasty of Tunisia (1229-1574)

7. Songhai Empire in West Africa (1464-1591)

8. Mali Empire in West Africa (1230-1672)

9. Funj Sultanate of Sudan (1504-1821)

10. Adal Sultanate in Ethiopia (1415-1577)

11. Ajuran Sultanate in Somalia (13th century-late 17th century)

Ottoman Empire spanning Europe, Asia, and Africa (1299-1922)

12. Ottoman Egypt Province (1517-1867)

13. Istanbul, capital of the Ottoman Empire (1453-1922)

14. Safavid Dynasty in Iran (1501-1736)

Legacy of the Mongol Empire

15. Crimean Khanate in Ukraine (1441-1783)

16. Astrakhan Khanate in Russia (1466-1556)

17. Nogai Khanate in Russia and Kazakhstan (1440-1634)

18. Qasim Khanate in Russia (1452-1681)

19. Kazan Khanate in Russia (1438-1552)

20. Sibir Khanate in Russia (1468-1598)

21. Kazakh Khanate in Kazakhstan (1465-1587)

22. Khanate of Khiva in Turkmenistan (1511-1920)

23. Khanate of Bukhara in Uzbekistan (1500-1785)

24. Yarkent Khanate in China (1514-1680)

25. Haidar in Kashmir (1540-1550)

26. Arghun Dynasty in Afghanistan and Pakistan (1520-1591)

27. Sur Dynasty that swept through northern India (1538-1556)

Legacy of the Delhi Sultanate

28. Gujarat Sultanate in western India (1407-1573)

29. Khandesh Sultanate in central India (1382-1601)

Five Deccan Sultanates

30. Berar Sultanate on the Deccan Plateau (1490-1572)

31. Ahmadnagar Sultanate on the Deccan Plateau (1490-1636)

32. Bidar Sultanate on the Deccan Plateau (1492-1619)

33. Golconda Sultanate on the Deccan Plateau (1518-1687)

34. Bijapur Sultanate on the Deccan Plateau (1490-1686)

35. Maldive Sultanate in the Indian Ocean (1153-1968)

36. Pattani Sultanate in Thailand (1457? -1902)

The legacy of the Malacca Sultanate.

37. Perak Sultanate in Malaysia (1528–present).

38. Pahang Sultanate in Malaysia (1470–1623).

39. Johor Sultanate in Malaysia (1528–present).

Sultanates of Indonesia.

40. Aceh Sultanate in Indonesia (1496–1903).

41. Banten Sultanate in Indonesia (1527–1813).

42. Cirebon Sultanate in Indonesia (1447–1679).

43. Demak Sultanate in Indonesia (1475–1568).

The four sultanates of the Spice Islands.

44. Ternate Sultanate in Indonesia (1486–1914).

45. Tidore Sultanate in Indonesia (1450–1967).

46. Jailolo Sultanate in Indonesia (late 15th century–1832).

47. Bacan Sultanate in Indonesia (late 15th century–1965).

48. Maguindanao Sultanate in the Philippines (1520–1905).

49. Sulu Sultanate in the Philippines (1457–1915).

50. Brunei Sultanate in Brunei (1368–1888).

1. Saadi Sultanate of Morocco (1510-1659)

Our journey through the Islamic world begins in the ancient city of Marrakesh, Morocco.

The sultans of the Saadi Sultanate claimed to be descendants of Imam Hassan, the grandson of the Prophet. They established their sultanate in southern Morocco in the early 16th century to resist the Portuguese invasion. They made Marrakesh their capital in 1524, drove the Portuguese out of Morocco in 1541, and then attacked the Wattasid dynasty of the northern Berber people, capturing their capital, Fez, in 1549.

By 1550, the eastward expansion of the Saadi Sultanate caused friction with the Ottoman Empire. At this time, the Ottoman Empire had already expanded into Algeria and was actively preparing for war against the Saadi Sultanate.

Under Saadi rule, Marrakesh became a commercial hub connecting the Maghreb, the Mediterranean, and sub-Saharan Africa. Today, the city of Marrakesh preserves the gongbei (zawiya) complex of the Sufi sheikh Sidi Muhammad Ben Sliman al-Jazuli, which was built in 1524. Jazuli was highly respected by the Saadi family, so when they made Marrakesh their capital in 1524, they moved his gongbei into the city.

The north side of the tomb of Sidi Muhammad Ben Slimane al-Jazuli, photographed by Robert Prazeres in 2014.



The location of the city of Marrakesh.



2. Kingdom of Tlemcen in Algeria (1235-1556)

We head east from Morocco to the city of Tlemcen in northwestern Algeria.

In the early 16th century, Algeria was ruled by the Tlemcen Kingdom, which was established by the Berbers. At this time, the Tlemcen Kingdom was very weak and was fought over repeatedly by Spain and the Ottomans.

In June 1550, the Saadi Sultanate of Morocco captured the capital of the Tlemcen Kingdom without a fight and decided to continue pushing eastward.

The location of Tlemcen city.



3. Ottoman Regency of Algiers in Algeria (1516-1830)

Let us continue east to Algiers, which was under the control of Ottoman pirates.

In 1516, the Ottoman pirate brothers Barbarossa (Red Beard) captured Algiers from Spanish rule and used it as a pirate base to fight against Spain repeatedly. In 1545, Red Beard was called to Istanbul to retire, and his son Hasan Pasha became the Ottoman governor of Algiers. Hasan Pasha captured Tlemcen in 1545, but it was taken back two years later. In 1548, Ottoman Sultan Suleiman the Magnificent removed him from office and replaced him with the Ottoman naval commander Dragut.

In 1550, Dragut was leading the Ottoman navy on raids across the Mediterranean. That year, he attacked Mediterranean coastal regions including Tunisia, Sardinia, Corsica, Genoa in Italy, and Spain. In September, Dragut was trapped in a lagoon in Tunisia by the fleet of the Knights of Malta. He escaped by quickly digging a canal and laying down greased wooden planks to drag all his ships out of the lagoon, successfully sailing back to Istanbul.

The Death of Dragut, painted by Maltese artist Giuseppe Calì in 1867.



Today in Algiers, you can see the Safir mosque, built in 1534 by Safar bin Abdullah, a general in the Barbarossa fleet. The mosque features Ottoman architectural style.

Photo by Brahimpic in 2014.



The location of Algiers.



4. Kingdom of Beni Abbas in Algeria (1510-1872)

In the mountains east of Algiers, there were two small states established by the Berbers.

The Kingdom of Beni Abbas was a small state of the Kabyle Berbers in the mountains of northern Algeria. It held a key strategic position on the trade route between the Mediterranean and the Sahara Desert. In the 16th century, the Kingdom of Beni Abbas attracted many Andalusians, Christians, and Jews fleeing Spain and Algiers, which enriched the kingdom's cultural diversity.

In 1550, the Ottoman Empire sent troops to attack the Kingdom of Beni Abbas twice, but they were repelled, so the Ottomans signed a treaty with them.

The location of the capital, Kalâa of Ait Abbas.





5. Kingdom of Kuku in Algeria (1515-1638)

The Kingdom of Kuku was another state established by the Kabyle Berbers in the mountains of northern Algeria. It was located east of Algiers and was a rival to the Kingdom of Beni Abbas.

The location of Kuku city.





6. Hafsid Dynasty of Tunisia (1229-1574)

Continue east along the North African coast to reach the city of Tunis.

The Hafsid dynasty was a Berber dynasty that was also caught up in the repeated struggles between Spain and the Ottomans in the early 16th century.

In 1550, the Hafsid dynasty was a vassal state of Spain. They were not completely conquered by the Ottoman Empire until 1573.

Santiago Chikly castle, rebuilt by the Spanish in Tunis between 1546 and 1550. Photo by Imanis in 2013.



The location of Tunis.



7. Songhai Empire in West Africa (1464-1591)

Let us head south along the ancient trade routes across the vast Sahara Desert to reach the ancient city of Gao in Mali.

The Songhai Empire was established by the Songhai people of West Africa. It was located in the semi-arid region between the Sahara Desert and the savanna. At its peak, it was one of the largest countries in Africa, with Timbuktu and Djenné as its main cities.

In 1550, the emperor ruling the Songhai Empire was Askia Daoud (reigned 1549–1582). Under his rule, the Songhai Empire enjoyed peace at home, expanded its borders, and saw its economy thrive. At that time, Timbuktu was the center of Islamic culture in Africa, placing great importance on education and preserving a vast collection of book manuscripts.

The capital of the Songhai Empire was located in Gao, Mali, where the tomb of the Songhai emperor Askia Muhammad I, who died in 1538, stands. It was named a UNESCO World Heritage site in 2004. People say the mud and wood used for this tomb were brought back from Mecca by the emperor himself after his hajj.

The Tomb of Askia, photographed by Our Place for the World Heritage website in 2007.





The location of Gao, the capital of the Songhai Empire.



8. Mali Empire in West Africa (1230-1672)

Let us continue south into the savanna to visit the mysterious Mali Empire.

The Mali Empire was once the largest empire in West Africa, though it was gradually replaced by the Songhai Empire from the north after the 16th century. The economic focus of the Mali Empire shifted from trans-Saharan trade to commerce in coastal regions.

In 1545, the Songhai Empire invaded the capital of the Mali Empire, but they did not actually take control of it. By 1550, the Mali Empire still held onto a certain amount of territory. That year, they attacked a trade center in southern Ghana and seized the gold there.

The region attacked by the Mali Empire in 1550.



9. Funj Sultanate of Sudan (1504-1821)

This time, we will travel a long distance across the African continent to reach Sudan on the upper Nile.

The Funj Sultanate was a state established by the Funj people on the upper Nile. Due to the spread of Sufism along the upper Nile in the 16th century, the founder of the Funj Kingdom, Amara Dunqas, became a Muslim. However, the Funj people still kept many local customs and Christian rituals, gradually forming a unique Sudanese folk Islamic tradition.

To counter the expansion of the Ottoman Empire, the Funj Sultanate formed an alliance with the Ethiopian Empire in the early 16th century and exported horses and camels to them.

Sennar, the capital of the Funj Sultanate.



10. Adal Sultanate in Ethiopia (1415-1577)

Let us continue east into the ancient Ethiopian city of Harar.

The Adal Sultanate was located east of the Funj Sultanate on the northern Somali Peninsula and served as a commercial and political partner to the Ottoman Empire. Between 1529 and 1543, with help from the Ottoman Empire, the Adal Sultanate fought an 11-year war against the Ethiopian Kingdom, which eventually weakened both sides.

In 1550, the Adal Sultanate was ruled by Nur ibn Mujahid, who built a city wall with five gates in the capital, Harar. This walled city, known as Harar Jugol, was named a UNESCO World Heritage site in 2006. Harar is located in eastern Ethiopia and served as the capital of the Adal Sultanate from 1520 to 1577. Historically, this city has been an important African commercial and Islamic center, connecting trade routes from Ethiopia to the Somali Peninsula, the Arabian Peninsula, and the heart of Asia.

The Harar city wall, photographed by Sailko in 2018.



The location of the city of Harar.



11. Ajuran Sultanate in Somalia (13th century-late 17th century)

We continue south to the port city of Mogadishu on the Indian Ocean.

The Ajuran Sultanate was located on the Somali Peninsula, south of the Adal Sultanate. It held a key position in North Indian Ocean trade, with ships traveling between East Asia, South Asia, Europe, and Africa, leaving behind many ancient monuments in Somalia.

As a maritime nation, the Ajuran Sultanate not only allied with the Ottoman Empire but also maintained friendly relations with the Ming Dynasty. They were the first African country to send envoys to the Ming Dynasty.

In the early 16th century, the wealthiest Indian Ocean port city in the Sultanate was Mogadishu, which is the current capital of Somalia. According to the 16th-century Andalusian traveler Leo Africanus, the people of Mogadishu at that time had olive skin, wore white robes and white turbans, and used Arabic as their common language. Mogadishu had stone walls and was equipped with muskets and cannons imported from the Ottoman Empire.

The location of Mogadishu city.



Ottoman Empire spanning Europe, Asia, and Africa (1299-1922)

Let us take a ship from the Indian Ocean port of Mogadishu, sail north along the Somali Peninsula, enter the Red Sea from the Gulf of Aden, and arrive in Cairo, Egypt, under Ottoman rule.

12. Ottoman Egypt Province (1517-1867)

In 1517, the Ottoman Empire conquered the Mamluk Sultanate, which had ruled Egypt for over two hundred years. Although they appointed a series of Egyptian governors, the political structure and cultural arts still continued the traditions of the Mamluk period. In early 16th-century Cairo, Mamluk and Ottoman architectural styles began to merge.

In 1528, the Egyptian governor Hadım Suleiman Pasha built the Suleiman Pasha Mosque for the Ottoman Janissaries stationed in the Cairo Citadel. This was the first Ottoman-style mosque in Egypt.

Suleiman Pasha Mosque photographed by Houssam_Daowd_102 in 2019.



The location of Cairo.



13. Istanbul, capital of the Ottoman Empire (1453-1922)

We cross the Mediterranean Sea and arrive at Istanbul, the capital of the Ottoman Empire. At that time, the eastern Mediterranean had become an inland sea for the Ottoman Empire.

In the first half of the 16th century, the Ottoman Empire entered its Golden Age under the rule of Suleiman the Magnificent (reigned 1520-1566). Ottoman territory continued to expand. They besieged Vienna twice in 1529 and 1532, captured Baghdad in 1535, and defeated the Portuguese to control the Red Sea in 1538.

Meanwhile, under the patronage of Suleiman the Magnificent, various talented craftsmen and artists came to the Ottoman court, leading to great cultural prosperity. Mimar Sinan, the court architect for Suleiman the Magnificent, built a series of structures in Istanbul that became the best witnesses of that era.

The Haseki Hürrem Sultan Complex (Haseki Hürrem Sultan Külliyesi) was commissioned by Suleiman the Magnificent's wife, Hürrem Sultan, and built by Mimar Sinan in 1539. It was the first complex built by Mimar Sinan after he became the royal architect. Hürrem Sultan, known as Roxelana, was the first empress in Ottoman history to receive the title of 'Haseki Sultan' (the Sultan's favorite). She is also known as the most powerful and controversial woman in Ottoman history.

After becoming empress, Hürrem Sultan began building a series of public structures, the first of which was this empress complex. The complex includes a Friday mosque (Jumu'ah mosque), a public kitchen (imaret), a religious school (madrasa), an elementary school (mektep), and a hospital (darüssifa). The mosque was completed in 1539, the religious school and kitchen were finished the following year, and the hospital was not completed until 1550. When designing the entire complex, Sinan arranged the different buildings at various angles, leaving only narrow passages or gaps between them. This arrangement created rich perspective effects that almost never appeared in his later works.



The mosque (1539) is at the southernmost part of the complex, separated from the other parts by a narrow alley. The mosque was originally a simple, traditional single-dome, single-minaret structure made of alternating brick and stone. The porch is supported by six marble columns holding up five small domes. The mosque was expanded in 1612, growing from a single dome to a double dome, which doubled its area. The mosque has no tiles, and the current paintings were added later. During this period, Sinan had not yet started to innovate in mosque architecture.

The madrasa (1540) is directly opposite the mosque and consists of sixteen student rooms and a large lecture hall arranged in a rectangle.

The primary school (1540) is known as the most beautiful primary school built by Mimar Sinan.

The hospital (1550) is in the far north and was built by Hurrem Sultan specifically for women. The hospital courtyard is octagonal, with rooms on three sides and windows facing the street on the fourth side. The two arched gateways (iwan) at the corners of the octagonal courtyard and the dome foreshadowed Sinan's later development of arches and domes.



A diagram of the public kitchen published by Cornelius Gurlitt in 1912.



The Mihrimah Sultan Complex (Mihrimah Sultan Külliyesi) was commissioned in 1543 by Mihrimah Sultan, the daughter of Suleiman the Magnificent and Hurrem Sultan, and built by Mimar Sinan. It is the second complex by Mimar Sinan in Istanbul that still stands today.

Mihrimah Sultan was the wife of the Grand Vizier Rustem Pasha and is known as the most powerful princess in the history of the Ottoman Empire.

The entire complex is cleverly built on a slope extending to the coast. It includes a mosque, a madrasa, a guesthouse, a canteen, a primary school, and some later tombs. The guesthouse and canteen were destroyed by fire in 1772.

The Mihrimah Sultan Mosque is the first semi-domed mosque designed by Mimar Sinan. The mosque consists of one main dome and three semi-domes. This shape expands the interior space, making people feel like they are under the dome as soon as they enter the main hall. Although the mosque itself has limited depth, this design increases the sense of openness. Mimar Sinan added a T-shaped canopy in front of the porch to soften the hardness of the entrance facade.



A diagram of the mosque published by Cornelius Gurlitt in 1912.

















The madrasa consists of sixteen student rooms and a large lecture hall in a rectangle. It is now a hospital, and the integrity of the cultural heritage has been damaged.







The Sehzade Complex (Sehzade Külliye) is located on the third hill of the old city of Istanbul. Built between 1543 and 1548, it is considered Mimar Sinan's most important early work and his first masterpiece.

The complex was built by Suleiman the Magnificent to commemorate his beloved son, Prince Mehmed (Sehzade Mehmed), who died young. Prince Mehmed was the son of Suleiman the Magnificent and Hurrem Sultan. He was favored from a young age and was the most likely heir, but he sadly died of smallpox (some say murder) in 1543. After the prince died, Suleiman the Magnificent was heartbroken. Traditionally, princes were buried in Bursa, but the Sultan decided to commission Mimar Sinan to build a tomb for the prince in Istanbul and match it with a complex.

The Sehzade Complex was the first work Mimar Sinan was directly commissioned to build by Suleiman the Magnificent. It was also his most ambitious early work, with a much grander scale and more decoration than his previous projects.

The complex includes a mosque, five tombs, a madrasa, a guesthouse, a hostel, a public canteen, and a primary school. These buildings are freely distributed on flat ground without a deliberate attempt at symmetry. the mosque is not a single unit with the other buildings; the other structures are distributed in the gardens or streets surrounding the mosque.



The mosque (1543-1548) is the second semi-domed mosque designed by Mimar Sinan, consisting of one main dome and four semi-domes. This is both an improvement on Sinan's previous work, the Mihrimah Sultan Mosque with its three semi-domes, and a reinterpretation of designs by predecessors like the Fatih Mosque (1471) and the Bayezid II Mosque (1506). This design isolates the four pillars supporting the central dome, creating a more stunning visual effect. The interior of the mosque is a square that unfolds along a central vertical axis. When people enter, they can immediately feel the dominance of the central dome. the porches on the walls on both sides of the mosque are a bold innovation, which also foreshadows the future direction of Ottoman mosque development. This design softens the flanks of the building and hides the buttresses, allowing the facade to blend in more perfectly. The design of the Sehzade Mosque had gradually moved away from the traditional Ottoman mosque model and began to move toward Sinan's own unique style.

A diagram of the mosque published by Cornelius Gurlitt in 1912.

























The Tomb of Prince Mehmed (1543) sits southeast of the mosque. It has an octagonal structure, Persian inscriptions at the entrance, and Cuerda Seca tiles inside.







The madrasa (1546) is outside the garden on the north side of the mosque. It forms a rectangle surrounded by a gallery, with 21 student rooms and one large lecture hall on three sides. The fountain in the middle of the courtyard still keeps its Seljuk-era (11th to 13th century) tomb tower (kumbet) structure.









The public kitchen (1543-1548) is across the street east of the mosque. It consists of two buildings, each with six domes and a courtyard in the middle.







The octagonal tomb of Hüsrev Paşa is in the west of Istanbul. It is known as one of the most beautiful tombs built by Mimar Sinan. Hüsrev Paşa was a vizier of the Ottoman Empire. People called him the Mad Hüsrev Paşa because he had a bad temper. Hüsrev Paşa was born in Bosnia in 1495 and came from the famous Sokollu family. He became the governor of Egypt in 1535 and the Second Vizier in 1538. In 1544, Hüsrev Paşa lost the race for Grand Vizier to Rüstem Paşa. He died of illness shortly after, and Mimar Sinan built his tomb.





The Yavuz Sultan Selim Medrese is in the west of Istanbul. Suleiman the Magnificent commissioned Mimar Sinan to build it, and it is named after the Sultan's father, Selim I. The madrasa consists of 20 student rooms on three sides and one large lecture hall. In 1563, the lecture hall was turned into a prayer hall, and a minaret (banketa) was added. The minaret is now destroyed, and the madrasa has become a hospital.













The Rüstem Paşa Medrese is not far northeast of the Grand Bazaar in Istanbul and was built in 1550. This madrasa is Mimar Sinan's new take on the famous Büyük Ağa Medrese in Amasya, which was built in 1488. The Büyük Ağa Medrese was the first octagonal madrasa in Turkey. Mimar Sinan kept the internal octagonal courtyard but changed the outside to a rectangle, which was a further development in Ottoman madrasa architecture.













14. Safavid Dynasty in Iran (1501-1736)

We headed east from Istanbul, passed through several Kurdish emirates, and arrived in Tabriz in northwestern Iran.

The Safavid dynasty is considered the most important dynasty in Iran since the Sassanid Empire. The Safavid dynasty made Twelver Shia Islam the state religion, which was a major event in Islamic history. The rulers of the Safavid dynasty claimed to be descendants of the Prophet Muhammad, but historians believe they were Turkified Iranians from Iranian Kurdistan.

In 1501, Ismail I captured Tabriz, the capital of the Aq Qoyunlu, and made it the capital of the Safavid dynasty. Tabriz is now the capital of East Azerbaijan Province, and most of its residents are Azerbaijanis.

In 1550, the Safavid dynasty was ruled by Tahmasp I and was in a break between two large-scale wars with the Ottoman Empire. Between 1532 and 1555, the Ottoman Empire led by Suleiman the Magnificent and the Safavid dynasty led by Tahmasp I fought a 23-year war. Between 1548 and 1549, the Safavid dynasty used a scorched-earth policy to level Armenia, but the Ottoman army still pushed deep into the Iranian interior. After occupying the Safavid capital of Tabriz, the Ottoman army looted Hamadan, Qom, and Kashan, reaching as far as Isfahan. Tahmasp I chose not to fight the Ottoman army head-on, and the Ottoman army was forced to retreat because they ran out of food and supplies. Shortly after this in 1555, to avoid attacks from the Ottoman Empire, the Safavid dynasty moved its capital from Tabriz in the northwest to Qazvin, which was further inland.

A miniature painting of Tahmasp I painted in Qazvin, Iran, in 1575.



The location of Tabriz.



That is all for the first part. In the next post, we will visit 12 Islamic countries ruled by the descendants of Genghis Khan. Collapse Read »

Islam Book Guide: DK Introduction to Islam — Muslim History and Visual Culture

Reposted from the web

Summary: Islam Book Guide: DK Introduction to Islam — Muslim History and Visual Culture is presented here as a firsthand travel account in clear English, beginning with this scene: I found a popular science book titled Islam published by DK at the Panjiayuan antique book market. It is full of pictures and text and even comes with a giant poster. The account keeps its focus on Islam Books, DK Islam, Muslim History while preserving the names, places, food, and historical details from the Chinese source.

I found a popular science book titled Islam published by DK at the Panjiayuan antique book market. It is full of pictures and text and even comes with a giant poster.







The first chapter is about the story of the noble Prophet, where you can see that classic miniature painting of the Night Journey.





The second chapter is about the Quran, showing beautiful handwritten manuscripts.



The third chapter introduces the Five Pillars. It includes demonstrations by modern people and paintings from the Ottoman period, and it uses a tile artifact featuring the Kaaba to explain how the Kaaba is structured.





The fourth chapter introduces the mosque (masjid). It uses a small Andalusian-style mosque model to explain the basic structure, and the miniature painting on the right showing an imam giving a khutbah on the minbar is also very cute.





The fifth chapter covers the history of the Caliphs. The Tiraz in the top right corner is an embroidered decoration sent by the Caliph. It can be in various forms like armbands, robes, or headscarves, and it is embroidered with the Caliph's name, a dua, or poetry.





The sixth chapter is about scholars and teachers. The eighth chapter is about calligraphy and writing. The ninth chapter covers various explorations of knowledge like astronomy, navigation, and architecture.









Let's take a look at the religious holidays.



The first is Ramadan. The book shows a colorful glass lamp lit during iftar.



The second is the Prophet's Birthday (Mawlid an-Nabi). The book shows Kenyan children celebrating the day, when many people recite the praise poem Qasīdat al-Burda.



The third is Eid al-Fitr. On the left are the Eid cards people send each other, and on the right are Eid balloons that add to the festive atmosphere.



The fourth is Eid al-Adha. The Hausa people in northern Nigeria call it the Durbar festival or Sallah festival, where they hold colorful knight parades and equestrian performances.



The fifth is called Seb-i Arus, which is the day of the Sufi master Rumi. On this day, the Mevlevi Sufi order he founded holds grand commemorative events and performs the Sema whirling ceremony.



The sixth is Ashura, when the Shia mourn Imam Hussein. The book shows people carrying a model of the Hussein gongbei.



The seventh is Laylat al-Miraj. Muslims in Iran, Turkey, and South Asia all celebrate this day, lighting up entire cities with lamps and candles. The book shows the Buraq that the noble Prophet rode during his Night Journey, which is often depicted as a human-faced horse in Persian and South Asian miniature paintings.



The eighth is circumcision (Khitan), which is usually performed at age seven. The book shows a group of Turkish boys preparing to enter the mosque for their circumcision.



In the Spain section, the left side introduces Andalusian troubadours, the Great Mosque of Cordoba, the Alhambra, and an ivory carved box from the Umayyad Caliphate. The right side introduces the ancient city of Granada and the last Caliph, the Mudejar architecture developed by Andalusian Muslims after Christian rule, and the Moorish style in Spanish architecture.





In the Africa section, the left side introduces the Berbers, Quran manuscripts from Timbuktu, the mud-built Great Mosque of Djenne, and the 9th-century ribat in the ancient Tunisian city of Sousse. The right side introduces a Mauritanian scholar studying, West African Ashanti warriors wearing robes covered in leather pouches containing the Quran, North African floral pattern tiles, the famous medieval Catalan Atlas showing the ruler of the West African Mali Empire, Mansa Musa, traveling for Hajj between 1324 and 1325, and the gongbei of a saint in Sudan.



Continue Read »
Reposted from the web

Summary: Islam Book Guide: DK Introduction to Islam — Muslim History and Visual Culture is presented here as a firsthand travel account in clear English, beginning with this scene: I found a popular science book titled Islam published by DK at the Panjiayuan antique book market. It is full of pictures and text and even comes with a giant poster. The account keeps its focus on Islam Books, DK Islam, Muslim History while preserving the names, places, food, and historical details from the Chinese source.

I found a popular science book titled Islam published by DK at the Panjiayuan antique book market. It is full of pictures and text and even comes with a giant poster.







The first chapter is about the story of the noble Prophet, where you can see that classic miniature painting of the Night Journey.





The second chapter is about the Quran, showing beautiful handwritten manuscripts.



The third chapter introduces the Five Pillars. It includes demonstrations by modern people and paintings from the Ottoman period, and it uses a tile artifact featuring the Kaaba to explain how the Kaaba is structured.





The fourth chapter introduces the mosque (masjid). It uses a small Andalusian-style mosque model to explain the basic structure, and the miniature painting on the right showing an imam giving a khutbah on the minbar is also very cute.





The fifth chapter covers the history of the Caliphs. The Tiraz in the top right corner is an embroidered decoration sent by the Caliph. It can be in various forms like armbands, robes, or headscarves, and it is embroidered with the Caliph's name, a dua, or poetry.





The sixth chapter is about scholars and teachers. The eighth chapter is about calligraphy and writing. The ninth chapter covers various explorations of knowledge like astronomy, navigation, and architecture.









Let's take a look at the religious holidays.



The first is Ramadan. The book shows a colorful glass lamp lit during iftar.



The second is the Prophet's Birthday (Mawlid an-Nabi). The book shows Kenyan children celebrating the day, when many people recite the praise poem Qasīdat al-Burda.



The third is Eid al-Fitr. On the left are the Eid cards people send each other, and on the right are Eid balloons that add to the festive atmosphere.



The fourth is Eid al-Adha. The Hausa people in northern Nigeria call it the Durbar festival or Sallah festival, where they hold colorful knight parades and equestrian performances.



The fifth is called Seb-i Arus, which is the day of the Sufi master Rumi. On this day, the Mevlevi Sufi order he founded holds grand commemorative events and performs the Sema whirling ceremony.



The sixth is Ashura, when the Shia mourn Imam Hussein. The book shows people carrying a model of the Hussein gongbei.



The seventh is Laylat al-Miraj. Muslims in Iran, Turkey, and South Asia all celebrate this day, lighting up entire cities with lamps and candles. The book shows the Buraq that the noble Prophet rode during his Night Journey, which is often depicted as a human-faced horse in Persian and South Asian miniature paintings.



The eighth is circumcision (Khitan), which is usually performed at age seven. The book shows a group of Turkish boys preparing to enter the mosque for their circumcision.



In the Spain section, the left side introduces Andalusian troubadours, the Great Mosque of Cordoba, the Alhambra, and an ivory carved box from the Umayyad Caliphate. The right side introduces the ancient city of Granada and the last Caliph, the Mudejar architecture developed by Andalusian Muslims after Christian rule, and the Moorish style in Spanish architecture.





In the Africa section, the left side introduces the Berbers, Quran manuscripts from Timbuktu, the mud-built Great Mosque of Djenne, and the 9th-century ribat in the ancient Tunisian city of Sousse. The right side introduces a Mauritanian scholar studying, West African Ashanti warriors wearing robes covered in leather pouches containing the Quran, North African floral pattern tiles, the famous medieval Catalan Atlas showing the ruler of the West African Mali Empire, Mansa Musa, traveling for Hajj between 1324 and 1325, and the gongbei of a saint in Sudan.



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Ottoman Architecture Guide: Mimar Sinan — Peak Works and Imperial Mosques

Reposted from the web

Summary: Ottoman Architecture Guide: Mimar Sinan — Peak Works and Imperial Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: Mimar Sinan (1488/1490-1588) is known as the great architect of the Ottoman Empire. The account keeps its focus on Mimar Sinan, Ottoman Architecture, Istanbul Mosques while preserving the names, places, food, and historical details from the Chinese source.

Mimar Sinan (1488/1490-1588) is known as the great architect of the Ottoman Empire. His career can be split into three periods: the growth period (1539-1556), the maturity period (1556-1574), and the peak period (1574-1588). These three periods are best represented by three specific buildings. The Prince Mosque (Şehzade Camii), built in 1548, was the first large mosque Sinan designed and serves as a masterpiece of his early work. The Suleymaniye Mosque (Süleymaniye Camii), completed in 1557, became a landmark for all of Istanbul. The Selimiye Mosque (Selimiye Camii), built in Edirne in 1574, represents the absolute peak of Sinan's architectural skill. Here, I will share nine architectural works Sinan built in Istanbul during his later years to show his style during this period.

A look back at my previous articles on Mimar Sinan:

The Great Ottoman Architect—Mimar Sinan (Part 1): Growth,

The Great Ottoman Architect—Mimar Sinan (Part 2): Maturity

The Peak of Ottoman Architecture—The Selimiye Mosque in Edirne

Table of Contents

1. Sokollu Mehmet Pasha Mosque (Azapkapı): 1578

2. Private Chamber of Murad III: 1578

3. Kılıç Ali Pasha Complex: 1578-1580

4. Şemsi Pasha Complex: 1581

5. Tomb of Kanijeli Siyavuş Pasha: 1582-1584

6. Molla Çelebi Mosque: 1570-1584

7. Atik Valide Sultan Complex: 1571-1586

8. Nişancı Mehmet Pasha Mosque: 1584-1589

9. Zal Mahmut Pasha Complex: 1577-1590

1. Sokollu Mehmet Pasha Mosque (Azapkapı): 1578

The Sokollu Mehmet Pasha Mosque (Sokollu Mehmet Paşa Camii) is in the Azapkapı area on the north shore of Istanbul's Golden Horn, next to the Atatürk Bridge. It was commissioned by the Ottoman Grand Vizier Sokollu Mehmet Pasha (in office 1565-1579) and built by Mimar Sinan in 1578. It is the third mosque Sinan built for Sokollu in Istanbul.

Here, Sinan continued using the octagonal support system he used in his masterpiece, the Selimiye Mosque, and added a small dome to each corner. Also, the mosque's front porch is fully enclosed and connected to the main hall, which is very unique among Sinan's works.















2. Private Chamber of Murad III: 1578

The Private Chamber of Murad III (III. Murad Has Odası) is inside the Harem of Topkapı Palace (Topkapı Sarayı) in Istanbul. It is one of the best-preserved and most complete structures in the Harem, built by Mimar Sinan in 1578. Murad III was the 12th Sultan of the Ottoman Empire, reigning from 1574 to 1595. In his final years, he rarely left the palace and spent his days reading and resting in this private chamber.

The chamber has balanced proportions and a well-planned decorative scheme, showing the peak Ottoman architecture reached in the late 16th century. The chamber has the second-largest dome in the Harem, second only to the Imperial Hall. The interior is covered in blue, white, and red Iznik tiles with orange borders, and a band of calligraphy tiles runs across the middle of the room. Inside, there is a two-story fountain. The sound of the water prevents eavesdropping and creates a comfortable atmosphere. The room also has a large fireplace decorated with colorful marble. The interior also displays two luxurious 18th-century cotton beds.

















3. Kılıç Ali Pasha Complex: 1578-1580

The Kılıç Ali Pasha Complex is located in the Tophane district on the northern side of the Golden Horn and the western shore of the Bosphorus in Istanbul. It was commissioned by the Ottoman Grand Admiral (Kapudan-ı Derya) Kılıç Ali Pasha and built by Mimar Sinan between 1578 and 1580. The complex consists of a mosque, a madrasa, a tomb, and a bathhouse. It was originally built on reclaimed land right next to the shore, but due to further land reclamation during later port construction, the complex is now 120 meters away from the sea.

Evidence discovered by Turkish historian Rasih Nuri İleri suggests that Miguel de Cervantes, the author of Don Quixote, was a worker on the Kılıç Ali Pasha Complex while he was enslaved by Ottoman pirates between 1575 and 1580.

The mosque is surrounded by galleries on three sides, and the central area is separated from the side areas. This structure is very close to the Hagia Sophia and differs from the classic Ottoman mosque architecture of the same period. Some people use this to question whether the mosque was truly built by Sinan. The main dome of the mosque sits above a square base in the central area, supported by a semi-dome on each side. The central area is much higher than the side areas, and very wide arched buttresses extend to the outer walls. the front of the mosque has a double-layered porch, which makes it stand out compared to other mosques of the same period.



















The main hall of the madrasa is square. Because it does not appear in Sinan's official list of works, the Tazkirat-al-Abniya, some people also believe this madrasa was not built by Sinan himself.







4. Şemsi Pasha Complex: 1581

The Şemsi Pasha Complex is located on the Asian side of Istanbul, on the coast of the Üsküdar district. It was commissioned in 1581 by the Ottoman Grand Vizier (Vezir-i Azam) Şemsi Pasha, who succeeded Sokollu Mehmed Pasha as Grand Vizier in 1579, and built by Mimar Sinan. This is the most compact complex built by Sinan and is very famous in Istanbul as an important example of the organic combination of human architecture and natural landscape.

The complex consists of a mosque, a tomb, a madrasa, and a seawall. The tomb of Şemsi Pasha is completely connected to the mosque and is separated from the inside by a grille. The single-domed mosque itself is not particularly new, but it is unique in terms of its picturesque landscape.











The L-shaped madrasa has one large classroom and 12 student rooms, connected by an arcade. It was converted into a library after 1958, and the large classroom became a reading room.







5. Tomb of Kanijeli Siyavuş Pasha: 1582-1584

Kanijeli Siyavuş Pasha was the son-in-law of Ottoman Sultan Selim II (reigned 1566-1574) and served as the Grand Vizier (Vezir-i Azam) of the Ottoman Empire three times between 1582 and 1593. His tomb is located in the Eyüp district, northwest of Istanbul's old city. It was built by Mimar Sinan between 1582 and 1584, during his first term as Grand Vizier. The Eyüp Cemetery (Eyüp Mezarlığı) is the oldest and largest Muslim cemetery in Istanbul because it contains the grave of Abu Ayyub al-Ansari, a close companion of the Prophet Muhammad.











6. Molla Çelebi Mosque: 1570-1584

The Molla Çelebi Mosque is located in the Fındıklı district on the northern side of the Golden Horn and the western shore of the Bosphorus in Istanbul. It was commissioned by the Ottoman Chief Justice (Kazasker) Mehmet Vusuli Efendi and built by Mimar Sinan between 1570 and 1584.

Here, Sinan perfected the hexagonal structure within the Ottoman classical mosque architectural style. The six supporting columns are embedded in the walls, and the mihrab is located in a protruding apse. By installing ten windows, this area becomes the brightest part of the main hall.













7. Atik Valide Sultan Complex: 1571-1586

The Atik Valide Complex is located in Üsküdar on the Asian side of Istanbul. It is a large complex commissioned by the Ottoman Queen Mother Nurbanu Sultan and built by Mimar Sinan. Nurbanu Sultan was the mother of Sultan Murad III (reigned 1574-1595) and was the first woman in Ottoman history to hold power legally.

The Atik Valide Complex is one of the largest Ottoman complexes in Istanbul. It consists of 10 buildings with different functions, including a mosque, a madrasa, a Hadith school, a primary school, a Sufi lodge, a hospital, a soup kitchen, guest rooms, a two-story inn with stables, and a bathhouse. Planning for the entire complex began in 1571. As Nurbanu Sultan’s status grew, the complex expanded. It was finally completed in 1586, three years after her death, spanning a 15-year construction period.

The buildings are arranged on a slope from northeast to southwest. At the highest point in the northeast is the Sufi lodge (tekke). Across the road to the southwest is the main complex, which includes a mosque and a religious school (madrasa), with a primary school behind the mosque. Further southwest, across the road, is the second group of buildings, consisting of a Hadith school, guest rooms, a hospital, a canteen, and a large inn (caravanserai). The bathhouse (hammam) stands alone at the far southwest end of the complex.

Construction of the mosque happened in three stages. The first stage was from 1571 to 1574. At that time, Mimar Sinan was in Edirne overseeing his masterpiece, the Selimiye Mosque, so he commissioned another Ottoman court architect to supervise the Old Queen Mosque. The second stage was from 1577 to 1578. Nurbanu Sultan held real power in the empire then, and a second minaret and a double-portico courtyard were added to the mosque. The third stage was from 1584 to 1586. Nurbanu Sultan had passed away by then. The mosque was expanded horizontally, with a pair of small domes added on each side of the central dome. It is believed that because Mimar Sinan was quite old, his successor, Davut Ağa, likely completed the third stage.

The mosque consists of one central dome and five semi-domes. The area near the mihrab is decorated with beautiful Iznik tiles depicting spring flowers. Unfortunately, I did not take a separate photo of them at the time.









(Optional) Image description

Delete











The religious school (madrasa) was built in 1579 and sits on a platform below the mosque. Due to the terrain, the arcades on both sides are different lengths. It is also very rare for the central auditorium to be built as a bridge-like structure over the street. It is currently an open public space with a small tea house where people can rest.











The Sufi lodge (tekke) on the northeast side.



8. Nişancı Mehmet Pasha Mosque: 1584-1589

The Nisanci Mehmet Pasha Mosque was built by Mimar Sinan between 1584 and 1589. Some scholars believe this mosque is not Sinan's work but should be credited to his student and successor as royal architect, Davut Ağa, who served from 1588 to 1599. However, if you study the architectural structure carefully, it is clearly a further development of Sinan's octagonal mosque design.

Sinan was nearly 100 years old at the time, and he continued to develop his original design plans. Here, the main hall became a truly unified space, covered by a main dome and a series of semi-domes. Since the main dome is not very large, it is easily supported by the zigzagging walls, which also allows the portico to maintain the harmony of the exterior facade. Unlike many mosques of that time with massive load-bearing walls, Sinan gave these walls a lively appearance. All these features give this mosque an important place among Sinan's works.



















9. Zal Mahmut Pasha Complex: 1577-1590

The Zal Mahmud Pasha complex is located in the Eyüp district in the northwest of Istanbul's old city. It was commissioned by Şah Sultan, daughter of Ottoman Sultan Selim II (reigned 1566-1574), and her husband Zal Mahmud Pasha. Mimar Sinan began construction in 1577, and it was completed in 1590, two years after Sinan's death.

The complex is carefully planned on a slope and divided into two separate areas connected by stairs. The upper area contains the mosque and a religious school (madrasa), while the lower area contains another religious school and a tomb (turbe). This layout breaks away from traditional symmetry and feels more dynamic.

The Zal Mahmud Pasha Mosque feels like an original experiment Sinan conducted in his later years. It has no connection to his previous mosque designs and is even visually the complete opposite.

In his earlier designs, Sinan was used to creating a large pyramid effect by layering domes, semi-domes, pendentives, main arches, and galleries. Here, the mosque rises on three sides like a tall prism with a palace-like appearance. Three wide galleries rise to the main arches, which in turn support the dome. In Sinan's previous designs, the main arch was usually decorated with window walls or semi-domes. But here, the main arch has no decoration other than the qibla wall and connects directly to the gallery. This design weakens the visual effect of the dome, and the widening of the space on three sides makes the dome look low enough for people to reach.











The upper madrasa remains separate from the mosque's gallery, and the auditorium is not on the same axis as the mosque's mihrab. The lower madrasa is designed with a recessed shape to fit the street layout, and the rooms vary in size.



The tomb of Sah Sultan and Zal Mahmud Pasha has an octagonal exterior and a square interior. Both died in 1577 and did not live to see the complex completed.





Continue Read »
Reposted from the web

Summary: Ottoman Architecture Guide: Mimar Sinan — Peak Works and Imperial Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: Mimar Sinan (1488/1490-1588) is known as the great architect of the Ottoman Empire. The account keeps its focus on Mimar Sinan, Ottoman Architecture, Istanbul Mosques while preserving the names, places, food, and historical details from the Chinese source.

Mimar Sinan (1488/1490-1588) is known as the great architect of the Ottoman Empire. His career can be split into three periods: the growth period (1539-1556), the maturity period (1556-1574), and the peak period (1574-1588). These three periods are best represented by three specific buildings. The Prince Mosque (Şehzade Camii), built in 1548, was the first large mosque Sinan designed and serves as a masterpiece of his early work. The Suleymaniye Mosque (Süleymaniye Camii), completed in 1557, became a landmark for all of Istanbul. The Selimiye Mosque (Selimiye Camii), built in Edirne in 1574, represents the absolute peak of Sinan's architectural skill. Here, I will share nine architectural works Sinan built in Istanbul during his later years to show his style during this period.

A look back at my previous articles on Mimar Sinan:

The Great Ottoman Architect—Mimar Sinan (Part 1): Growth,

The Great Ottoman Architect—Mimar Sinan (Part 2): Maturity

The Peak of Ottoman Architecture—The Selimiye Mosque in Edirne

Table of Contents

1. Sokollu Mehmet Pasha Mosque (Azapkapı): 1578

2. Private Chamber of Murad III: 1578

3. Kılıç Ali Pasha Complex: 1578-1580

4. Şemsi Pasha Complex: 1581

5. Tomb of Kanijeli Siyavuş Pasha: 1582-1584

6. Molla Çelebi Mosque: 1570-1584

7. Atik Valide Sultan Complex: 1571-1586

8. Nişancı Mehmet Pasha Mosque: 1584-1589

9. Zal Mahmut Pasha Complex: 1577-1590

1. Sokollu Mehmet Pasha Mosque (Azapkapı): 1578

The Sokollu Mehmet Pasha Mosque (Sokollu Mehmet Paşa Camii) is in the Azapkapı area on the north shore of Istanbul's Golden Horn, next to the Atatürk Bridge. It was commissioned by the Ottoman Grand Vizier Sokollu Mehmet Pasha (in office 1565-1579) and built by Mimar Sinan in 1578. It is the third mosque Sinan built for Sokollu in Istanbul.

Here, Sinan continued using the octagonal support system he used in his masterpiece, the Selimiye Mosque, and added a small dome to each corner. Also, the mosque's front porch is fully enclosed and connected to the main hall, which is very unique among Sinan's works.















2. Private Chamber of Murad III: 1578

The Private Chamber of Murad III (III. Murad Has Odası) is inside the Harem of Topkapı Palace (Topkapı Sarayı) in Istanbul. It is one of the best-preserved and most complete structures in the Harem, built by Mimar Sinan in 1578. Murad III was the 12th Sultan of the Ottoman Empire, reigning from 1574 to 1595. In his final years, he rarely left the palace and spent his days reading and resting in this private chamber.

The chamber has balanced proportions and a well-planned decorative scheme, showing the peak Ottoman architecture reached in the late 16th century. The chamber has the second-largest dome in the Harem, second only to the Imperial Hall. The interior is covered in blue, white, and red Iznik tiles with orange borders, and a band of calligraphy tiles runs across the middle of the room. Inside, there is a two-story fountain. The sound of the water prevents eavesdropping and creates a comfortable atmosphere. The room also has a large fireplace decorated with colorful marble. The interior also displays two luxurious 18th-century cotton beds.

















3. Kılıç Ali Pasha Complex: 1578-1580

The Kılıç Ali Pasha Complex is located in the Tophane district on the northern side of the Golden Horn and the western shore of the Bosphorus in Istanbul. It was commissioned by the Ottoman Grand Admiral (Kapudan-ı Derya) Kılıç Ali Pasha and built by Mimar Sinan between 1578 and 1580. The complex consists of a mosque, a madrasa, a tomb, and a bathhouse. It was originally built on reclaimed land right next to the shore, but due to further land reclamation during later port construction, the complex is now 120 meters away from the sea.

Evidence discovered by Turkish historian Rasih Nuri İleri suggests that Miguel de Cervantes, the author of Don Quixote, was a worker on the Kılıç Ali Pasha Complex while he was enslaved by Ottoman pirates between 1575 and 1580.

The mosque is surrounded by galleries on three sides, and the central area is separated from the side areas. This structure is very close to the Hagia Sophia and differs from the classic Ottoman mosque architecture of the same period. Some people use this to question whether the mosque was truly built by Sinan. The main dome of the mosque sits above a square base in the central area, supported by a semi-dome on each side. The central area is much higher than the side areas, and very wide arched buttresses extend to the outer walls. the front of the mosque has a double-layered porch, which makes it stand out compared to other mosques of the same period.



















The main hall of the madrasa is square. Because it does not appear in Sinan's official list of works, the Tazkirat-al-Abniya, some people also believe this madrasa was not built by Sinan himself.







4. Şemsi Pasha Complex: 1581

The Şemsi Pasha Complex is located on the Asian side of Istanbul, on the coast of the Üsküdar district. It was commissioned in 1581 by the Ottoman Grand Vizier (Vezir-i Azam) Şemsi Pasha, who succeeded Sokollu Mehmed Pasha as Grand Vizier in 1579, and built by Mimar Sinan. This is the most compact complex built by Sinan and is very famous in Istanbul as an important example of the organic combination of human architecture and natural landscape.

The complex consists of a mosque, a tomb, a madrasa, and a seawall. The tomb of Şemsi Pasha is completely connected to the mosque and is separated from the inside by a grille. The single-domed mosque itself is not particularly new, but it is unique in terms of its picturesque landscape.











The L-shaped madrasa has one large classroom and 12 student rooms, connected by an arcade. It was converted into a library after 1958, and the large classroom became a reading room.







5. Tomb of Kanijeli Siyavuş Pasha: 1582-1584

Kanijeli Siyavuş Pasha was the son-in-law of Ottoman Sultan Selim II (reigned 1566-1574) and served as the Grand Vizier (Vezir-i Azam) of the Ottoman Empire three times between 1582 and 1593. His tomb is located in the Eyüp district, northwest of Istanbul's old city. It was built by Mimar Sinan between 1582 and 1584, during his first term as Grand Vizier. The Eyüp Cemetery (Eyüp Mezarlığı) is the oldest and largest Muslim cemetery in Istanbul because it contains the grave of Abu Ayyub al-Ansari, a close companion of the Prophet Muhammad.











6. Molla Çelebi Mosque: 1570-1584

The Molla Çelebi Mosque is located in the Fındıklı district on the northern side of the Golden Horn and the western shore of the Bosphorus in Istanbul. It was commissioned by the Ottoman Chief Justice (Kazasker) Mehmet Vusuli Efendi and built by Mimar Sinan between 1570 and 1584.

Here, Sinan perfected the hexagonal structure within the Ottoman classical mosque architectural style. The six supporting columns are embedded in the walls, and the mihrab is located in a protruding apse. By installing ten windows, this area becomes the brightest part of the main hall.













7. Atik Valide Sultan Complex: 1571-1586

The Atik Valide Complex is located in Üsküdar on the Asian side of Istanbul. It is a large complex commissioned by the Ottoman Queen Mother Nurbanu Sultan and built by Mimar Sinan. Nurbanu Sultan was the mother of Sultan Murad III (reigned 1574-1595) and was the first woman in Ottoman history to hold power legally.

The Atik Valide Complex is one of the largest Ottoman complexes in Istanbul. It consists of 10 buildings with different functions, including a mosque, a madrasa, a Hadith school, a primary school, a Sufi lodge, a hospital, a soup kitchen, guest rooms, a two-story inn with stables, and a bathhouse. Planning for the entire complex began in 1571. As Nurbanu Sultan’s status grew, the complex expanded. It was finally completed in 1586, three years after her death, spanning a 15-year construction period.

The buildings are arranged on a slope from northeast to southwest. At the highest point in the northeast is the Sufi lodge (tekke). Across the road to the southwest is the main complex, which includes a mosque and a religious school (madrasa), with a primary school behind the mosque. Further southwest, across the road, is the second group of buildings, consisting of a Hadith school, guest rooms, a hospital, a canteen, and a large inn (caravanserai). The bathhouse (hammam) stands alone at the far southwest end of the complex.

Construction of the mosque happened in three stages. The first stage was from 1571 to 1574. At that time, Mimar Sinan was in Edirne overseeing his masterpiece, the Selimiye Mosque, so he commissioned another Ottoman court architect to supervise the Old Queen Mosque. The second stage was from 1577 to 1578. Nurbanu Sultan held real power in the empire then, and a second minaret and a double-portico courtyard were added to the mosque. The third stage was from 1584 to 1586. Nurbanu Sultan had passed away by then. The mosque was expanded horizontally, with a pair of small domes added on each side of the central dome. It is believed that because Mimar Sinan was quite old, his successor, Davut Ağa, likely completed the third stage.

The mosque consists of one central dome and five semi-domes. The area near the mihrab is decorated with beautiful Iznik tiles depicting spring flowers. Unfortunately, I did not take a separate photo of them at the time.









(Optional) Image description

Delete











The religious school (madrasa) was built in 1579 and sits on a platform below the mosque. Due to the terrain, the arcades on both sides are different lengths. It is also very rare for the central auditorium to be built as a bridge-like structure over the street. It is currently an open public space with a small tea house where people can rest.











The Sufi lodge (tekke) on the northeast side.



8. Nişancı Mehmet Pasha Mosque: 1584-1589

The Nisanci Mehmet Pasha Mosque was built by Mimar Sinan between 1584 and 1589. Some scholars believe this mosque is not Sinan's work but should be credited to his student and successor as royal architect, Davut Ağa, who served from 1588 to 1599. However, if you study the architectural structure carefully, it is clearly a further development of Sinan's octagonal mosque design.

Sinan was nearly 100 years old at the time, and he continued to develop his original design plans. Here, the main hall became a truly unified space, covered by a main dome and a series of semi-domes. Since the main dome is not very large, it is easily supported by the zigzagging walls, which also allows the portico to maintain the harmony of the exterior facade. Unlike many mosques of that time with massive load-bearing walls, Sinan gave these walls a lively appearance. All these features give this mosque an important place among Sinan's works.



















9. Zal Mahmut Pasha Complex: 1577-1590

The Zal Mahmud Pasha complex is located in the Eyüp district in the northwest of Istanbul's old city. It was commissioned by Şah Sultan, daughter of Ottoman Sultan Selim II (reigned 1566-1574), and her husband Zal Mahmud Pasha. Mimar Sinan began construction in 1577, and it was completed in 1590, two years after Sinan's death.

The complex is carefully planned on a slope and divided into two separate areas connected by stairs. The upper area contains the mosque and a religious school (madrasa), while the lower area contains another religious school and a tomb (turbe). This layout breaks away from traditional symmetry and feels more dynamic.

The Zal Mahmud Pasha Mosque feels like an original experiment Sinan conducted in his later years. It has no connection to his previous mosque designs and is even visually the complete opposite.

In his earlier designs, Sinan was used to creating a large pyramid effect by layering domes, semi-domes, pendentives, main arches, and galleries. Here, the mosque rises on three sides like a tall prism with a palace-like appearance. Three wide galleries rise to the main arches, which in turn support the dome. In Sinan's previous designs, the main arch was usually decorated with window walls or semi-domes. But here, the main arch has no decoration other than the qibla wall and connects directly to the gallery. This design weakens the visual effect of the dome, and the widening of the space on three sides makes the dome look low enough for people to reach.











The upper madrasa remains separate from the mosque's gallery, and the auditorium is not on the same axis as the mosque's mihrab. The lower madrasa is designed with a recessed shape to fit the street layout, and the rooms vary in size.



The tomb of Sah Sultan and Zal Mahmud Pasha has an octagonal exterior and a square interior. Both died in 1577 and did not live to see the complex completed.





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Halal Travel Guide: Sanya — Huihui Muslims, Mosques and Island History

Reposted from the web

Summary: Sanya — Huihui Muslims, Mosques and Island History is presented here as a firsthand travel account in clear English, beginning with this scene: This is my record of my first visit to the Hui Muslims in Sanya, Hainan, in 2017. For my second visit in 2020, see my diary entry, 'Celebrating Eid al-Adha in Sanya'. The account keeps its focus on Sanya Muslims, Huihui People, Halal Travel while preserving the names, places, food, and historical details from the Chinese source.

This is my record of my first visit to the Hui Muslims in Sanya, Hainan, in 2017. For my second visit in 2020, see my diary entry, 'Celebrating Eid al-Adha in Sanya'.

In 'History of Hainan Muslims,' we discussed how the Cham people from southern Vietnam moved to the coast of Hainan Island during the Song and Yuan dynasties due to war or typhoons. These 'foreigners' (fanren), who shared customs similar to the Hui Muslims, left behind several ancient coral stone Muslim cemeteries on the coastal sand dunes of southern Hainan. During the Ming and Qing dynasties, the 'foreigners' living in Qiongshan, Danzhou, Wanzhou, and Yazhou of Hainan gradually integrated with the local population. The remaining people all moved to the Suo Sanya Li Fan village, forming the current Sanya Hui Muslim community.

In this article, I will continue to talk about the Sanya Hui Muslims since the late Qing dynasty, as well as the halal food in the two Muslim communities of Huihui Village and Huixin Village.

Table of Contents

1. The Hui Muslims since the Qing Dynasty

1. Traveling to Southeast Asia (Xia Nanyang)

2. Japanese military builds an airport, Hui Muslims forced to relocate

3. From fishing and farming to business

4. Muslims from various places coming to live here

2. Halal food in Huixin Village

3. Halal food in Huihui Village

4. Mosques of the Hui Muslims

1. Changes to the Huihui Mosque

2. Ancient Mosque (Qingzhen Gusi)

3. Northwest Grand Mosque (Qingzhen Xibei Dasi)

4. North Mosque (Qingzhen Beisi)

5. East Mosque (Qingzhen Dongsi)

6. South Mosque (Qingzhen Nansi)

7. Nankai Mosque

1. The Hui Muslims since the Qing Dynasty

1. Traveling to Southeast Asia (Xia Nanyang)

According to the 'Genealogy of the Pu Family in Sanya Port Tong Village,' the Hui Muslims suffered a major disaster during the Xianfeng era. In 1858 (the eighth year of Xianfeng), the foreign village was burned, looted, and attacked by bandits. The survivors had to live in the mountains and forests. The following year, the bandits were wiped out or surrendered, and the Hui Muslims were able to rebuild their homes. However, because of this disaster, many Hui Muslims fled to Singapore, Penang, and Vietnam in Southeast Asia:

'From the beginning until the eighth year of Xianfeng, on the 22nd day of the tenth lunar month at 5-7 AM, we suffered a tragedy. Li bandits from Lingshui, colluding with local Li people, started an uprising. They looted and killed without stopping, burning everything to the ground. Countless people died, and bodies were scattered everywhere.' 'From then until this summer, we lived on the seaside slopes and in the mountains. Our suffering was like catching snakes, and our troubles were like walking through fire. The sky was sad and the earth was sorrowful, and we had nowhere to turn.' 'By the fourth month of the ninth year, we were lucky that the gentlemen and scholars of Yazhou heard of our plight and felt pity. They provided funds for food and fuel, 100 strings of copper coins, and lent them to Sanya to hire local militia to suppress the Li bandits.' 'By the sixth month, the Li bandits in the various villages were terrified and surrendered.' 'Only then could everyone return to rebuild their houses and focus on settling the people.' The population was small, and people fled to places like Singapore, Vietnam, and other foreign ports to start families, with about a hundred people living or dead. Sanya was empty, the people were poor, and the land was barren, so they returned to their old ways of fishing and gathering from the sea.

2. Japanese military builds an airport, Hui Muslims forced to relocate

After the bandit chaos during the Xianfeng era, the Hui Hui people continued their quiet life in Suosanya Village, making a living by fishing. After the Republic of China was established, Yazhou was renamed Ya County, and Fan Village was called Huihui Township, belonging to the Second District of East Ya County.

At dawn on February 14, 1939, the Japanese navy landed on the coast near Sanya and occupied Sanya Bay with almost no resistance.

In the summer of 1940, the Japanese military decided to build a seaplane and land airport in Suosanya, so they moved all the Hui Hui people 4 kilometers west to live in Yanglan. The 350 houses and 4 mosques in Fan Village were all torn down, and the new settlement was called Huihui Village.

After the Japanese left in 1945, some Hui Hui people returned to the old Fan Village, which then became known as Huixin Village or the Old Village, while the name Suosanya was no longer used.

From then on, the Hui Hui people formed two communities: Huihui Village and Huixin Village.

Huihui Village



Traditional clothing for Hui Hui women includes a dark headscarf (gaitou) and a jacket with a slanted right-side opening, fastened with three silver or cloth buttons at the collar and two under the arm, with cuffed sleeves. The shirt has a seam down the center of the chest and back, reaches the hips, and is worn with dark trousers.

The most unique part of Hui Hui women's clothing is the black apron (bufu) worn over the shirt, which is not found among the neighboring Han or Li people.



The earliest Hui Hui people lived in thatched huts, just like the local Li and Han people. To withstand typhoons, these houses were very low and sometimes you could not even stand up straight inside. In modern times, these thatched huts were gradually replaced by brick houses with black tiles, which lasted until the tourism industry in Sanya boomed in the 1990s. Today, there are not many black-tiled brick houses left, as they have mostly been replaced by modern buildings.









On the bus from Huihui Village to Huixin Village



A wedding banquet for Hui Hui people in Huixin Village







Black-tiled brick houses in Huixin Village





3. From fishing and farming to business

By the 1950s and 1960s, the Hui Hui people still made a living by fishing in shallow waters. They used bamboo rafts to carry fishing nets out to sea, and a team of 35 people would pull the nets from the shore in two rows, usually once a day, catching 200 to 300 jin of fish on average, up to 5,000 jin at most, and as little as a few dozen jin at the least.

The Hui Hui people were never good at farming and used to rent their land to the Li people to cultivate. After the People's Commune was established in 1958, the government organized nearby Han and Li people to teach the Hui Hui people agricultural techniques, but it did not work well. After the 1970s, more than 2,000 mu of farmland belonging to the Hui Hui people was given to the Han and Li people in neighboring villages, leaving the Hui Hui with only 200 mu of garden and residential land, mainly for growing vegetables.

After the 1980s, as shallow-water resources were depleted and the Hui Hui fishermen lacked the ability to fish in deep waters, the fishing industry basically stopped, with only occasional small-scale fishing for fish and shrimp as a side job.

Fish market in Huixin Village





Starting in 1979, some Hui Hui women who were unhappy with the economic decline began to go out to do small business. By 1982, almost every Hui Hui family had women selling local specialties and tourist souvenirs in towns and scenic spots, which significantly improved their family lives.

In the 1980s and 1990s, the Hui Hui people gradually formed a trend of going out to do business; besides women selling goods at scenic spots, many men also started working in the passenger transport industry. Since 1982, many Hui Muslim men have bought two-wheeled motorcycles or three-wheeled vehicles to carry passengers between the city center and tourist spots. After Sanya Phoenix Airport was built in 1994, Huihui Village became a major traffic hub because it is right next to the airport. Huihui people started buying minibuses and small buses to run passenger routes from the airport to the city, with men working as drivers and women as conductors.

4. Muslims from various places coming to live here

After Sanya's tourism industry boomed in the 1990s, Huihui Village and Huixin Village became the only two Muslim communities in Sanya, and many Muslim tourists from all over the country chose to stay here. Gradually, the Muslim tourists shifted from young and middle-aged people on short sightseeing trips to older people staying for long periods to escape the cold. Starting every October, Huihui Village and Huixin Village fill up with older Muslim people from Xinjiang, Gansu, Qinghai, and Ningxia, including Uyghur, Salar, Dongxiang, and Hui ethnic groups who come to escape the winter. They live here for the entire winter and do not return home until April or May of the following year.

At this time, you can see Uyghurs wearing floral headscarves (duopa) and Hehuang Hui Muslims wearing white skullcaps and black head coverings (gaitou) mingling together on the streets. Seeing people from Northeast China in shorts makes you think you are in Shenyang in the summer, while seeing Huihui people in floral trousers and headscarves speaking the Tsat language makes you think you have arrived in Southeast Asia. There is halal Hainan food, Yili food, Xining food, Linxia food, and even Xi'an and Henan food here. It feels like a utopia far away from winter.











After the reform and opening up, the first people to come to Huihui and Huixin villages to open shops were Hui, Dongxiang, and Salar Muslims from Gansu and Qinghai. Later, Uyghurs also came to Huihui Village to open Uyghur specialty restaurants, followed by Hui Muslims from Yunnan, Henan, and other places who opened restaurants. Because of this, you can taste halal food from all over the country here.

A shop selling Uyghur embroidered clothing.



A bridge-crossing rice noodle (guoqiao mixian) shop opened by Shadian Hui Muslims.



A restaurant opened by Yili Hui Muslims where you can eat smoked meat with pasta (naren).



A restaurant opened by Henan Hui Muslims where you can eat steamed bowl dishes (kouwan) and braised noodles (huimian).



2. Halal food in Huixin Village





Freshly picked starfruit.





Dried eel made by a Huihui auntie.







Jackfruit.





Cassava.





Beef brisket noodles from Li's Rice Noodle Shop.







Huihui-style sour soup fish from the first fresh fish soup shop. I ordered an eight-tael land fish (luzaiyu). Adding starfruit is a special feature of Huihui sour soup fish. It also came with free coconut-scented red rice.













3. Halal food in Huihui Village

Huihui Village during the day.











Huihui Market.







Old duck porridge.







Beef brisket noodles from Haxuanren Beef Brisket Noodle King.







Seafood congee and beef bone soup from Li's Beef Bone Soup Shop.









Winged beans, stir-fried pumpkin leaves with shrimp paste, and coconut red rice from Hualide Restaurant.









White snails and stir-fried noodles from Phoenix Yueju Restaurant.









Huihui Village at night.



Halal seafood barbecue and coconut milk herbal dessert (qingbuliang). I ordered grouper, saury, and squid tentacles. The herbal dessert had twelve ingredients, which is quite luxurious.



















This is my favorite halal seafood barbecue spot at night. The next night, I went back and ordered tilapia, sea snails, cuttlefish, and squid tentacles. A young Li man was drinking coconut milk herbal dessert (qingbuliang), a young Hui Muslim couple from the Northwest ordered fourteen skewers of grilled steamed buns (kaomantou), and a middle-aged Uyghur couple I have seen on the street many times ordered a lot of oysters. The city management officers did not come today, so we ate happily.











At Hui's Fresh Fish Soup (Huiji Xianyu Tang), I ate clams, oysters, coconut-flavored red rice, and fresh coconut. This shop has a great atmosphere for being on the halal street on Fenghuang Road. There is a small courtyard with two longan trees at the entrance, and it feels so comfortable to sit in the 26-degree breeze.

















I ate spicy crab made with triangle crabs at Dongsheng Seafood Processing Restaurant. Triangle crabs are the cheapest crabs in the shop, costing 80 yuan per jin.









Seafood fish noodles and coconut milk herbal dessert (qingbuliang) at Fatty's Halal Fast Food (Pangzi Qingzhen Kuican).







Wenchang chicken and Hainan wild vegetables, also known as revolution greens (ye tonghao), at Fenghuang Yuwenwei Seafood Food City.







4. Mosques of the Hui Muslims

1. Changes to the Huihui Mosque

During the Ming and Qing dynasties, there were four mosques in Sanya's Fan Village, known as the East, West, South, and North mosques. They were all built in the Han Chinese architectural style, and the largest one was the West Mosque.

In 1931, German ethnologist H. Stubel visited Sanya twice. In his 1937 book, The Li Tribes of Hainan Island: A Contribution to the Ethnology of South China (Die Li-stamme der Insel Hainan, Ein Beitrag zur Volkskunde Sudchinas), he recorded the mosques and Islamic faith of the Huihui people:

There are four Islamic mosques in Sanya. In the largest one, located in the west, we were warmly welcomed by the respected mullah (a title for Islamic scholars) and teachers. They treated us to cakes and eggs soaked in sweet syrup.

The mosques are not very large, but they are beautiful, clean, and built in the Han Chinese architectural style, just like in other parts of China. The Muslims in Sanya belong to the Shafi'i school, and they keep in touch with the Muslims in Guangzhou, especially those at the Huaisheng Mosque (Guangta Si).

According to a respected Han Chinese merchant at the Sanya port, these Muslims are helpful and friendly people who own land, most of which they rent out. Besides hunting, they also fish and own fishing boats. There are a total of 400 Muslim households in Sanya port, about 2,000 people. Their village has been burned down twice.

These Muslims can be divided into two types: one has a narrow face and a long, hooked nose. The other type has a less prominent but wider nose with a sunken bridge and more prominent cheekbones; the latter type is more common. The older men there often have striking beards, and you can see men wearing fezzes everywhere. Muslims who have been on a pilgrimage to Mecca grow long beards and wear popular fez headscarves. The educated people among them can speak very good Mandarin. But others speak a very unique dialect. Most of their numerals come from the Malay language, but other than that, there seem to be no other signs of Malay influence.

In 1940, the Japanese army built an airport in Fan Village, and all four mosques were destroyed. After the Huihui people moved to Yanglan Huihui Township, they renamed the East Mosque as the Ancient Mosque (Gusi) and rebuilt it, and they merged the West and North mosques to rebuild them as the Northwest Grand Mosque. The two rebuilt mosques are similar to the traditional black-tiled brick houses of the Huihui people, only distinguished by signs on the doorways.

After the Japanese army left in 1945, some villagers returned to the old village and rebuilt the South Mosque. At this time, the Huihui people had three mosques.

After 1966, Red Guards from Beijing traveled south to Hainan. Together with Red Guards from Yaxian Middle School, they tore down the mosque of the Hui Hui people, burned religious texts, confiscated robes used for namaz, and banned all religious activities. At that time, some imams led the people to secretly perform namaz by the seaside, in air-raid shelters, or in sugarcane fields. If they were caught, they would be taken away for study sessions or forced labor. Pu Zongli, an old imam in Huihui Village, was taken away to a study session and labeled an unrepentant counter-revolutionary for leading people in secret namaz.

After 1978, the Hui Hui people resumed normal religious activities and began to restore their mosques. In 1978, the North Mosque (Beidasi) was separated from the Northwest Great Mosque. In 1979, the East Mosque (Dongsi) was separated from the Ancient Mosque (Gusi). In 1990, the Nankai Mosque was newly built in Huixin Village (the old village). Since then, Huihui Village has had six mosques.

2. Ancient Mosque (Qingzhen Gusi)

The predecessor of the Ancient Mosque in Huihui Village was the East Mosque of Suosanya Lifan Village. It was reportedly built in 1470 and was originally a Chinese-style building.

In the 1920s, the East Mosque was rebuilt into an Arabic-style reinforced concrete building with an arched design, and the main prayer hall was octagonal.

After 1940, it was destroyed because the Japanese army built an airport there. It was moved to Yanglan Huihui Township, rebuilt, and renamed the Ancient Mosque. It was destroyed again after 1966 and rebuilt in 1982 as a brick house with black tiles.

In 1986, a Muslim delegation from Hong Kong and Macau donated funds to expand it into an Arabic-style building. After renovations in 1999, a dome was added.

The Ancient Mosque was hit by floods twice in 2008 and 2009. During the Mawlid (Shengjijie) in 2010, funds were raised to rebuild it into a more modern Arabic-style building.



3. Northwest Grand Mosque (Qingzhen Xibei Dasi)

The Northwest Great Mosque in Huihui Village was formed by merging the North Mosque and the West Mosque of Suosanya Lifan Village. The West Mosque was reportedly built in 1473. It was destroyed in 1940 for the Japanese airport, then rebuilt in Yanglan Huihui Township as the Northwest Great Mosque by merging with the North Mosque. It was destroyed again after 1966 and rebuilt in 1978 as a Chinese-style palace building.











4. North Mosque (Qingzhen Beisi)

The North Mosque of Huihui Village was originally located in Suosanya Lifan Village and was reportedly built in 1487. It was destroyed in 1940 for the Japanese airport, then rebuilt in Yanglan Huihui Township as the Northwest Great Mosque by merging with the North Mosque. It was destroyed again after 1966, separated from the Northwest Great Mosque in 1978, rebuilt as a Chinese-style palace building in 1981, expanded in 1993, and is currently being rebuilt again.



5. East Mosque (Qingzhen Dongsi)

The East Mosque of Suosanya Lifan Village was reportedly built in 1470. It was destroyed after 1940 for the Japanese airport, moved to Yanglan Huihui Township, rebuilt, and renamed the Ancient Mosque. It was destroyed again after 1966 and separated from the Ancient Mosque in 1979.



6. South Mosque (Qingzhen Nansi)

The South Mosque of Huixin Village was reportedly built in 1487. It was destroyed in 1940 for the Japanese airport, rebuilt as a brick house with black tiles after the Japanese left in 1945, destroyed again after 1966, and rebuilt as a brick house with black tiles in 1978. After several more rebuilds, it reached its current size in 2016.



7. Nankai Mosque

The Nankai Mosque in Huixin Village was built in 1990, with the name meaning 'open south'.

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Reposted from the web

Summary: Sanya — Huihui Muslims, Mosques and Island History is presented here as a firsthand travel account in clear English, beginning with this scene: This is my record of my first visit to the Hui Muslims in Sanya, Hainan, in 2017. For my second visit in 2020, see my diary entry, 'Celebrating Eid al-Adha in Sanya'. The account keeps its focus on Sanya Muslims, Huihui People, Halal Travel while preserving the names, places, food, and historical details from the Chinese source.

This is my record of my first visit to the Hui Muslims in Sanya, Hainan, in 2017. For my second visit in 2020, see my diary entry, 'Celebrating Eid al-Adha in Sanya'.

In 'History of Hainan Muslims,' we discussed how the Cham people from southern Vietnam moved to the coast of Hainan Island during the Song and Yuan dynasties due to war or typhoons. These 'foreigners' (fanren), who shared customs similar to the Hui Muslims, left behind several ancient coral stone Muslim cemeteries on the coastal sand dunes of southern Hainan. During the Ming and Qing dynasties, the 'foreigners' living in Qiongshan, Danzhou, Wanzhou, and Yazhou of Hainan gradually integrated with the local population. The remaining people all moved to the Suo Sanya Li Fan village, forming the current Sanya Hui Muslim community.

In this article, I will continue to talk about the Sanya Hui Muslims since the late Qing dynasty, as well as the halal food in the two Muslim communities of Huihui Village and Huixin Village.

Table of Contents

1. The Hui Muslims since the Qing Dynasty

1. Traveling to Southeast Asia (Xia Nanyang)

2. Japanese military builds an airport, Hui Muslims forced to relocate

3. From fishing and farming to business

4. Muslims from various places coming to live here

2. Halal food in Huixin Village

3. Halal food in Huihui Village

4. Mosques of the Hui Muslims

1. Changes to the Huihui Mosque

2. Ancient Mosque (Qingzhen Gusi)

3. Northwest Grand Mosque (Qingzhen Xibei Dasi)

4. North Mosque (Qingzhen Beisi)

5. East Mosque (Qingzhen Dongsi)

6. South Mosque (Qingzhen Nansi)

7. Nankai Mosque

1. The Hui Muslims since the Qing Dynasty

1. Traveling to Southeast Asia (Xia Nanyang)

According to the 'Genealogy of the Pu Family in Sanya Port Tong Village,' the Hui Muslims suffered a major disaster during the Xianfeng era. In 1858 (the eighth year of Xianfeng), the foreign village was burned, looted, and attacked by bandits. The survivors had to live in the mountains and forests. The following year, the bandits were wiped out or surrendered, and the Hui Muslims were able to rebuild their homes. However, because of this disaster, many Hui Muslims fled to Singapore, Penang, and Vietnam in Southeast Asia:

'From the beginning until the eighth year of Xianfeng, on the 22nd day of the tenth lunar month at 5-7 AM, we suffered a tragedy. Li bandits from Lingshui, colluding with local Li people, started an uprising. They looted and killed without stopping, burning everything to the ground. Countless people died, and bodies were scattered everywhere.' 'From then until this summer, we lived on the seaside slopes and in the mountains. Our suffering was like catching snakes, and our troubles were like walking through fire. The sky was sad and the earth was sorrowful, and we had nowhere to turn.' 'By the fourth month of the ninth year, we were lucky that the gentlemen and scholars of Yazhou heard of our plight and felt pity. They provided funds for food and fuel, 100 strings of copper coins, and lent them to Sanya to hire local militia to suppress the Li bandits.' 'By the sixth month, the Li bandits in the various villages were terrified and surrendered.' 'Only then could everyone return to rebuild their houses and focus on settling the people.' The population was small, and people fled to places like Singapore, Vietnam, and other foreign ports to start families, with about a hundred people living or dead. Sanya was empty, the people were poor, and the land was barren, so they returned to their old ways of fishing and gathering from the sea.

2. Japanese military builds an airport, Hui Muslims forced to relocate

After the bandit chaos during the Xianfeng era, the Hui Hui people continued their quiet life in Suosanya Village, making a living by fishing. After the Republic of China was established, Yazhou was renamed Ya County, and Fan Village was called Huihui Township, belonging to the Second District of East Ya County.

At dawn on February 14, 1939, the Japanese navy landed on the coast near Sanya and occupied Sanya Bay with almost no resistance.

In the summer of 1940, the Japanese military decided to build a seaplane and land airport in Suosanya, so they moved all the Hui Hui people 4 kilometers west to live in Yanglan. The 350 houses and 4 mosques in Fan Village were all torn down, and the new settlement was called Huihui Village.

After the Japanese left in 1945, some Hui Hui people returned to the old Fan Village, which then became known as Huixin Village or the Old Village, while the name Suosanya was no longer used.

From then on, the Hui Hui people formed two communities: Huihui Village and Huixin Village.

Huihui Village



Traditional clothing for Hui Hui women includes a dark headscarf (gaitou) and a jacket with a slanted right-side opening, fastened with three silver or cloth buttons at the collar and two under the arm, with cuffed sleeves. The shirt has a seam down the center of the chest and back, reaches the hips, and is worn with dark trousers.

The most unique part of Hui Hui women's clothing is the black apron (bufu) worn over the shirt, which is not found among the neighboring Han or Li people.



The earliest Hui Hui people lived in thatched huts, just like the local Li and Han people. To withstand typhoons, these houses were very low and sometimes you could not even stand up straight inside. In modern times, these thatched huts were gradually replaced by brick houses with black tiles, which lasted until the tourism industry in Sanya boomed in the 1990s. Today, there are not many black-tiled brick houses left, as they have mostly been replaced by modern buildings.









On the bus from Huihui Village to Huixin Village



A wedding banquet for Hui Hui people in Huixin Village







Black-tiled brick houses in Huixin Village





3. From fishing and farming to business

By the 1950s and 1960s, the Hui Hui people still made a living by fishing in shallow waters. They used bamboo rafts to carry fishing nets out to sea, and a team of 35 people would pull the nets from the shore in two rows, usually once a day, catching 200 to 300 jin of fish on average, up to 5,000 jin at most, and as little as a few dozen jin at the least.

The Hui Hui people were never good at farming and used to rent their land to the Li people to cultivate. After the People's Commune was established in 1958, the government organized nearby Han and Li people to teach the Hui Hui people agricultural techniques, but it did not work well. After the 1970s, more than 2,000 mu of farmland belonging to the Hui Hui people was given to the Han and Li people in neighboring villages, leaving the Hui Hui with only 200 mu of garden and residential land, mainly for growing vegetables.

After the 1980s, as shallow-water resources were depleted and the Hui Hui fishermen lacked the ability to fish in deep waters, the fishing industry basically stopped, with only occasional small-scale fishing for fish and shrimp as a side job.

Fish market in Huixin Village





Starting in 1979, some Hui Hui women who were unhappy with the economic decline began to go out to do small business. By 1982, almost every Hui Hui family had women selling local specialties and tourist souvenirs in towns and scenic spots, which significantly improved their family lives.

In the 1980s and 1990s, the Hui Hui people gradually formed a trend of going out to do business; besides women selling goods at scenic spots, many men also started working in the passenger transport industry. Since 1982, many Hui Muslim men have bought two-wheeled motorcycles or three-wheeled vehicles to carry passengers between the city center and tourist spots. After Sanya Phoenix Airport was built in 1994, Huihui Village became a major traffic hub because it is right next to the airport. Huihui people started buying minibuses and small buses to run passenger routes from the airport to the city, with men working as drivers and women as conductors.

4. Muslims from various places coming to live here

After Sanya's tourism industry boomed in the 1990s, Huihui Village and Huixin Village became the only two Muslim communities in Sanya, and many Muslim tourists from all over the country chose to stay here. Gradually, the Muslim tourists shifted from young and middle-aged people on short sightseeing trips to older people staying for long periods to escape the cold. Starting every October, Huihui Village and Huixin Village fill up with older Muslim people from Xinjiang, Gansu, Qinghai, and Ningxia, including Uyghur, Salar, Dongxiang, and Hui ethnic groups who come to escape the winter. They live here for the entire winter and do not return home until April or May of the following year.

At this time, you can see Uyghurs wearing floral headscarves (duopa) and Hehuang Hui Muslims wearing white skullcaps and black head coverings (gaitou) mingling together on the streets. Seeing people from Northeast China in shorts makes you think you are in Shenyang in the summer, while seeing Huihui people in floral trousers and headscarves speaking the Tsat language makes you think you have arrived in Southeast Asia. There is halal Hainan food, Yili food, Xining food, Linxia food, and even Xi'an and Henan food here. It feels like a utopia far away from winter.











After the reform and opening up, the first people to come to Huihui and Huixin villages to open shops were Hui, Dongxiang, and Salar Muslims from Gansu and Qinghai. Later, Uyghurs also came to Huihui Village to open Uyghur specialty restaurants, followed by Hui Muslims from Yunnan, Henan, and other places who opened restaurants. Because of this, you can taste halal food from all over the country here.

A shop selling Uyghur embroidered clothing.



A bridge-crossing rice noodle (guoqiao mixian) shop opened by Shadian Hui Muslims.



A restaurant opened by Yili Hui Muslims where you can eat smoked meat with pasta (naren).



A restaurant opened by Henan Hui Muslims where you can eat steamed bowl dishes (kouwan) and braised noodles (huimian).



2. Halal food in Huixin Village





Freshly picked starfruit.





Dried eel made by a Huihui auntie.







Jackfruit.





Cassava.





Beef brisket noodles from Li's Rice Noodle Shop.







Huihui-style sour soup fish from the first fresh fish soup shop. I ordered an eight-tael land fish (luzaiyu). Adding starfruit is a special feature of Huihui sour soup fish. It also came with free coconut-scented red rice.













3. Halal food in Huihui Village

Huihui Village during the day.











Huihui Market.







Old duck porridge.







Beef brisket noodles from Haxuanren Beef Brisket Noodle King.







Seafood congee and beef bone soup from Li's Beef Bone Soup Shop.









Winged beans, stir-fried pumpkin leaves with shrimp paste, and coconut red rice from Hualide Restaurant.









White snails and stir-fried noodles from Phoenix Yueju Restaurant.









Huihui Village at night.



Halal seafood barbecue and coconut milk herbal dessert (qingbuliang). I ordered grouper, saury, and squid tentacles. The herbal dessert had twelve ingredients, which is quite luxurious.



















This is my favorite halal seafood barbecue spot at night. The next night, I went back and ordered tilapia, sea snails, cuttlefish, and squid tentacles. A young Li man was drinking coconut milk herbal dessert (qingbuliang), a young Hui Muslim couple from the Northwest ordered fourteen skewers of grilled steamed buns (kaomantou), and a middle-aged Uyghur couple I have seen on the street many times ordered a lot of oysters. The city management officers did not come today, so we ate happily.











At Hui's Fresh Fish Soup (Huiji Xianyu Tang), I ate clams, oysters, coconut-flavored red rice, and fresh coconut. This shop has a great atmosphere for being on the halal street on Fenghuang Road. There is a small courtyard with two longan trees at the entrance, and it feels so comfortable to sit in the 26-degree breeze.

















I ate spicy crab made with triangle crabs at Dongsheng Seafood Processing Restaurant. Triangle crabs are the cheapest crabs in the shop, costing 80 yuan per jin.









Seafood fish noodles and coconut milk herbal dessert (qingbuliang) at Fatty's Halal Fast Food (Pangzi Qingzhen Kuican).







Wenchang chicken and Hainan wild vegetables, also known as revolution greens (ye tonghao), at Fenghuang Yuwenwei Seafood Food City.







4. Mosques of the Hui Muslims

1. Changes to the Huihui Mosque

During the Ming and Qing dynasties, there were four mosques in Sanya's Fan Village, known as the East, West, South, and North mosques. They were all built in the Han Chinese architectural style, and the largest one was the West Mosque.

In 1931, German ethnologist H. Stubel visited Sanya twice. In his 1937 book, The Li Tribes of Hainan Island: A Contribution to the Ethnology of South China (Die Li-stamme der Insel Hainan, Ein Beitrag zur Volkskunde Sudchinas), he recorded the mosques and Islamic faith of the Huihui people:

There are four Islamic mosques in Sanya. In the largest one, located in the west, we were warmly welcomed by the respected mullah (a title for Islamic scholars) and teachers. They treated us to cakes and eggs soaked in sweet syrup.

The mosques are not very large, but they are beautiful, clean, and built in the Han Chinese architectural style, just like in other parts of China. The Muslims in Sanya belong to the Shafi'i school, and they keep in touch with the Muslims in Guangzhou, especially those at the Huaisheng Mosque (Guangta Si).

According to a respected Han Chinese merchant at the Sanya port, these Muslims are helpful and friendly people who own land, most of which they rent out. Besides hunting, they also fish and own fishing boats. There are a total of 400 Muslim households in Sanya port, about 2,000 people. Their village has been burned down twice.

These Muslims can be divided into two types: one has a narrow face and a long, hooked nose. The other type has a less prominent but wider nose with a sunken bridge and more prominent cheekbones; the latter type is more common. The older men there often have striking beards, and you can see men wearing fezzes everywhere. Muslims who have been on a pilgrimage to Mecca grow long beards and wear popular fez headscarves. The educated people among them can speak very good Mandarin. But others speak a very unique dialect. Most of their numerals come from the Malay language, but other than that, there seem to be no other signs of Malay influence.

In 1940, the Japanese army built an airport in Fan Village, and all four mosques were destroyed. After the Huihui people moved to Yanglan Huihui Township, they renamed the East Mosque as the Ancient Mosque (Gusi) and rebuilt it, and they merged the West and North mosques to rebuild them as the Northwest Grand Mosque. The two rebuilt mosques are similar to the traditional black-tiled brick houses of the Huihui people, only distinguished by signs on the doorways.

After the Japanese army left in 1945, some villagers returned to the old village and rebuilt the South Mosque. At this time, the Huihui people had three mosques.

After 1966, Red Guards from Beijing traveled south to Hainan. Together with Red Guards from Yaxian Middle School, they tore down the mosque of the Hui Hui people, burned religious texts, confiscated robes used for namaz, and banned all religious activities. At that time, some imams led the people to secretly perform namaz by the seaside, in air-raid shelters, or in sugarcane fields. If they were caught, they would be taken away for study sessions or forced labor. Pu Zongli, an old imam in Huihui Village, was taken away to a study session and labeled an unrepentant counter-revolutionary for leading people in secret namaz.

After 1978, the Hui Hui people resumed normal religious activities and began to restore their mosques. In 1978, the North Mosque (Beidasi) was separated from the Northwest Great Mosque. In 1979, the East Mosque (Dongsi) was separated from the Ancient Mosque (Gusi). In 1990, the Nankai Mosque was newly built in Huixin Village (the old village). Since then, Huihui Village has had six mosques.

2. Ancient Mosque (Qingzhen Gusi)

The predecessor of the Ancient Mosque in Huihui Village was the East Mosque of Suosanya Lifan Village. It was reportedly built in 1470 and was originally a Chinese-style building.

In the 1920s, the East Mosque was rebuilt into an Arabic-style reinforced concrete building with an arched design, and the main prayer hall was octagonal.

After 1940, it was destroyed because the Japanese army built an airport there. It was moved to Yanglan Huihui Township, rebuilt, and renamed the Ancient Mosque. It was destroyed again after 1966 and rebuilt in 1982 as a brick house with black tiles.

In 1986, a Muslim delegation from Hong Kong and Macau donated funds to expand it into an Arabic-style building. After renovations in 1999, a dome was added.

The Ancient Mosque was hit by floods twice in 2008 and 2009. During the Mawlid (Shengjijie) in 2010, funds were raised to rebuild it into a more modern Arabic-style building.



3. Northwest Grand Mosque (Qingzhen Xibei Dasi)

The Northwest Great Mosque in Huihui Village was formed by merging the North Mosque and the West Mosque of Suosanya Lifan Village. The West Mosque was reportedly built in 1473. It was destroyed in 1940 for the Japanese airport, then rebuilt in Yanglan Huihui Township as the Northwest Great Mosque by merging with the North Mosque. It was destroyed again after 1966 and rebuilt in 1978 as a Chinese-style palace building.











4. North Mosque (Qingzhen Beisi)

The North Mosque of Huihui Village was originally located in Suosanya Lifan Village and was reportedly built in 1487. It was destroyed in 1940 for the Japanese airport, then rebuilt in Yanglan Huihui Township as the Northwest Great Mosque by merging with the North Mosque. It was destroyed again after 1966, separated from the Northwest Great Mosque in 1978, rebuilt as a Chinese-style palace building in 1981, expanded in 1993, and is currently being rebuilt again.



5. East Mosque (Qingzhen Dongsi)

The East Mosque of Suosanya Lifan Village was reportedly built in 1470. It was destroyed after 1940 for the Japanese airport, moved to Yanglan Huihui Township, rebuilt, and renamed the Ancient Mosque. It was destroyed again after 1966 and separated from the Ancient Mosque in 1979.



6. South Mosque (Qingzhen Nansi)

The South Mosque of Huixin Village was reportedly built in 1487. It was destroyed in 1940 for the Japanese airport, rebuilt as a brick house with black tiles after the Japanese left in 1945, destroyed again after 1966, and rebuilt as a brick house with black tiles in 1978. After several more rebuilds, it reached its current size in 2016.



7. Nankai Mosque

The Nankai Mosque in Huixin Village was built in 1990, with the name meaning 'open south'.

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Halal Travel Guide: Delhi Lodhi Garden — Sultanate Tombs and Muslim History

Reposted from the web

Summary: Delhi Lodhi Garden — Sultanate Tombs and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: The Lodhi dynasty was the last of the five dynasties of the Delhi Sultanate. It was founded by the Pashtun Lodhi family in 1451 and lasted 75 years until it was conquered by the Mughal Empire in 1526. The account keeps its focus on Delhi Travel, Lodhi Dynasty, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

The Lodhi dynasty was the last of the five dynasties of the Delhi Sultanate. It was founded by the Pashtun Lodhi family in 1451 and lasted 75 years until it was conquered by the Mughal Empire in 1526. The Lodhi dynasty did not build a new capital in Delhi, so no large palaces remain. However, many tombs and mosques from the Lodhi period are preserved in the southern suburbs of Delhi, serving as the best examples for studying the history and architectural art of the Lodhi dynasty.

If you want to experience the history of the Lodhi dynasty firsthand, the best place to go is Lodhi Garden on the south side of New Delhi. The entire garden covers 360,000 square meters. Major buildings include the tomb of Sultan Muhammad Shah (reigned 1434-1445) of the Sayyid dynasty, the tomb of Sultan Sikandar Lodi (reigned 1489-1517) of the Lodhi dynasty, the Bara Gumbad (Big Dome), and the Shish Gumbad (Glass Dome), which is suspected to be the tomb of Sultan Bahlul Lodi (reigned 1451-1489). Some relics from the Mughal period are also preserved there.

Tomb of Muhammad Shah

Entering from the south gate of Lodhi Garden, the first thing you see is the tomb of Muhammad Shah (reigned 1434-1445), the third sultan of the Sayyid dynasty of the Delhi Sultanate.

The Sayyid family claimed to be descendants of the Prophet Muhammad and originally lived in the Punjab region. The founder, Khizr Khan, became the governor of Multan after Timur invaded the Delhi Sultanate in 1398, and he officially established the Sayyid Sultanate after occupying Delhi in 1414. Muhammad Shah was the grand-nephew of Khizr Khan. During his reign, the territory of the Delhi Sultanate continued to shrink. Sunni Islam was no longer the dominant force, Shia Islam began to rise, and Indian Islamic culture started to take root in areas outside of Delhi.

During the reign of Muhammad Shah, Bahlul Lodi, the leader of the Pashtun Lodi tribe, was highly favored by the Sultan. Thanks to his military achievements, he gained control over most of the Punjab region, laying the foundation for the establishment of the Lodhi dynasty.

The tomb of Muhammad Shah is an octagonal domed building, which is more magnificent than the tomb of the previous sultan, Mubarak Shah. It is very strange that this tomb has no outer walls. Some speculate it was due to a lack of funds, while others think the outer walls likely collapsed later.

This building has a very typical Indo-Islamic architectural style. The central dome (gumbad) is surrounded by decorative spires (guldasta), then by domed pavilions (chhatri), and finally by eaves (chhajja).

Guldasta means 'tied bouquet' in Persian, and in Indo-Islamic architecture, it is usually shaped like a flower. The domed pavilion (chhatri) first appeared on early Indian Sufi tombs in the 12th century. It was later popularized by the Mughal Empire and became a signature feature of Indo-Islamic architecture. In fact, both the guldasta and the chhatri are a fusion of Persian pavilions and the indigenous Indian roof tower (sikhara).

The eaves (chhajja) were relatively rare during the Delhi Sultanate period. They did not become popular until the Mughal period and were later incorporated into Hindu architecture.



















Bara Gumbad

Walking northeast from the tomb of Muhammad Shah, you reach the largest building from the Lodhi period: the Bara Gumbad (Big Dome).

The Bara Gumbad was built in 1490 by Sultan Sikandar Lodi (reigned 1489-1517) of the Lodhi dynasty. It consists of three buildings on a 4-meter-high platform. In the middle of the platform is a tombstone, with the Bara Gumbad on the south side, a Friday mosque (Juma Masjid) on the west side, and a guest house (mehman khana) on the east side. Judging by its shape, the Bara Gumbad looks like a tomb, but no burial has been found underneath, so it is likely the south gate of the platform.

The Bara Gumbad is 29 meters high and features Delhi's first 'full dome,' which is a complete semi-circular dome. The outer wall looks like it has two layers from the outside, but it is actually a single-layer structure inside. This design is very clever. The building is made of gray quartzite and decorated with red sandstone and black stone. All the stones were trimmed and polished, with no plaster used at all.



















The Friday mosque on the west side of the Bara Gumbad was built in 1494. It is in the classic Lodhi style, with three large and two small arches, three domes on top, corner towers on both sides, and stone windows (jharokha) on the sides and back. This design had a great influence on later Mughal architecture.



















The plaster carvings inside the Friday mosque of the Bara Gumbad are perhaps the richest of the Lodhi period. The abundance of floral patterns, geometric designs, and scriptures is overwhelming, making this mosque occupy an important place among mosques in India.



























Shish Gumbad

Directly north of the Bara Gumbad is the Shish Gumbad (Glass Dome), which is said to have been built by Sultan Sikandar Lodi (reigned 1489-1517). The ownership of this dome is still debated. One theory is that it belonged to a nobleman of the Lodhi dynasty, while another suggests it was for the founder of the Lodhi dynasty, Bahlul Lodi (reigned 1451-1489).

The Glass Dome gets its name from the blue tiles that once decorated the exterior of the tomb, making it shine like glass. Currently, only a few blue tiles remain.

The Glass Tomb (Shisha Gumbad) and the Big Tomb (Bara Gumbad) have similar structures. Both look like two stories from the outside, but they are actually only one story inside. The dome is also surrounded by decorative spires called guldasta. However, the interior of the Glass Tomb (Shisha Gumbad) is poorly preserved and covered in bird droppings.

















Tomb of Sikandar Lodi

Northeast of the Glass Tomb (Shisha Gumbad) stands the tomb of the Lodi Dynasty Sultan Sikandar Lodi (reigned 1489-1517). It was built between 1517 and 1518 by his successor, Sultan Ibrahim Lodi (reigned 1517-1526), and is India's first enclosed garden tomb.

Sikandar Lodi was a capable ruler. He expanded the Lodi Dynasty's territory and built the city of Agra between 1504 and 1505, which is the same city where the Taj Mahal is located today. The Lodi Dynasty officially moved its capital to Agra after that, but after Sikandar passed away, his son still buried his father in Delhi.

The tomb is surrounded by a 3.6-meter-high wall with corner towers. The west wall features a prayer wall and three mihrab niches—one large and two small. The south gate is shaped like a convex character and has two domed pavilions (chhatris) inlaid with tiles.

The main building's design follows the tomb of the previous Sultan, Muhammad Shah. Both are octagonal domed buildings, but the main difference is that Sikandar Lodi's tomb lacks the domed pavilions (chhatris).

















The biggest feature of Sikandar Lodi's tomb is the colorful tile decoration inside, which is extremely rare in Lodi Dynasty architecture.











Example of a small Lodi Dynasty mosque

Inside the garden is an example of a small Lodi Dynasty mosque, with the remains of walls and tombs nearby. The mosque has three arched entrances, and the top is decorated with inverted lotus flowers. Unlike the brick buildings of the Mughal era, the Lodi Dynasty used stone even for small structures and applied bright red plaster using traditional fresco techniques.













Mughal Rose Garden

On the south side of Sikandar Lodi's tomb is a group of Mughal-era buildings surrounded by walls, with a two-story gate and a three-arched mosque on the east side. Today this is a rose garden, but there was likely a Mughal tomb in the center of the garden in the past.

The two-story gate features a Bengal-style roof, traditional Indo-Islamic eaves (chhajja), and Mughal-style Lakhori bricks.

The Bengal-style roof mimics the thatched, reed roofs of rural areas in the rainy Bengal region. It first appeared in Bengal in the 16th century and was introduced to Delhi in the 17th century, so it is only seen in buildings from the Mughal era and later.

Lakhori bricks are relatively flat red bricks that were popular from the time of the 17th-century Mughal Emperor Shah Jahan until the early 20th century. During the Delhi Sultanate period, buildings were mainly supported by pillars and beams made of large stone blocks, without the need for mortar. By the time of Shah Jahan, Lakhori bricks were used on a large scale to build houses. These bricks are smaller in size, which allows for more complex architectural decorations.

















Continue Read »
Reposted from the web

Summary: Delhi Lodhi Garden — Sultanate Tombs and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: The Lodhi dynasty was the last of the five dynasties of the Delhi Sultanate. It was founded by the Pashtun Lodhi family in 1451 and lasted 75 years until it was conquered by the Mughal Empire in 1526. The account keeps its focus on Delhi Travel, Lodhi Dynasty, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

The Lodhi dynasty was the last of the five dynasties of the Delhi Sultanate. It was founded by the Pashtun Lodhi family in 1451 and lasted 75 years until it was conquered by the Mughal Empire in 1526. The Lodhi dynasty did not build a new capital in Delhi, so no large palaces remain. However, many tombs and mosques from the Lodhi period are preserved in the southern suburbs of Delhi, serving as the best examples for studying the history and architectural art of the Lodhi dynasty.

If you want to experience the history of the Lodhi dynasty firsthand, the best place to go is Lodhi Garden on the south side of New Delhi. The entire garden covers 360,000 square meters. Major buildings include the tomb of Sultan Muhammad Shah (reigned 1434-1445) of the Sayyid dynasty, the tomb of Sultan Sikandar Lodi (reigned 1489-1517) of the Lodhi dynasty, the Bara Gumbad (Big Dome), and the Shish Gumbad (Glass Dome), which is suspected to be the tomb of Sultan Bahlul Lodi (reigned 1451-1489). Some relics from the Mughal period are also preserved there.

Tomb of Muhammad Shah

Entering from the south gate of Lodhi Garden, the first thing you see is the tomb of Muhammad Shah (reigned 1434-1445), the third sultan of the Sayyid dynasty of the Delhi Sultanate.

The Sayyid family claimed to be descendants of the Prophet Muhammad and originally lived in the Punjab region. The founder, Khizr Khan, became the governor of Multan after Timur invaded the Delhi Sultanate in 1398, and he officially established the Sayyid Sultanate after occupying Delhi in 1414. Muhammad Shah was the grand-nephew of Khizr Khan. During his reign, the territory of the Delhi Sultanate continued to shrink. Sunni Islam was no longer the dominant force, Shia Islam began to rise, and Indian Islamic culture started to take root in areas outside of Delhi.

During the reign of Muhammad Shah, Bahlul Lodi, the leader of the Pashtun Lodi tribe, was highly favored by the Sultan. Thanks to his military achievements, he gained control over most of the Punjab region, laying the foundation for the establishment of the Lodhi dynasty.

The tomb of Muhammad Shah is an octagonal domed building, which is more magnificent than the tomb of the previous sultan, Mubarak Shah. It is very strange that this tomb has no outer walls. Some speculate it was due to a lack of funds, while others think the outer walls likely collapsed later.

This building has a very typical Indo-Islamic architectural style. The central dome (gumbad) is surrounded by decorative spires (guldasta), then by domed pavilions (chhatri), and finally by eaves (chhajja).

Guldasta means 'tied bouquet' in Persian, and in Indo-Islamic architecture, it is usually shaped like a flower. The domed pavilion (chhatri) first appeared on early Indian Sufi tombs in the 12th century. It was later popularized by the Mughal Empire and became a signature feature of Indo-Islamic architecture. In fact, both the guldasta and the chhatri are a fusion of Persian pavilions and the indigenous Indian roof tower (sikhara).

The eaves (chhajja) were relatively rare during the Delhi Sultanate period. They did not become popular until the Mughal period and were later incorporated into Hindu architecture.



















Bara Gumbad

Walking northeast from the tomb of Muhammad Shah, you reach the largest building from the Lodhi period: the Bara Gumbad (Big Dome).

The Bara Gumbad was built in 1490 by Sultan Sikandar Lodi (reigned 1489-1517) of the Lodhi dynasty. It consists of three buildings on a 4-meter-high platform. In the middle of the platform is a tombstone, with the Bara Gumbad on the south side, a Friday mosque (Juma Masjid) on the west side, and a guest house (mehman khana) on the east side. Judging by its shape, the Bara Gumbad looks like a tomb, but no burial has been found underneath, so it is likely the south gate of the platform.

The Bara Gumbad is 29 meters high and features Delhi's first 'full dome,' which is a complete semi-circular dome. The outer wall looks like it has two layers from the outside, but it is actually a single-layer structure inside. This design is very clever. The building is made of gray quartzite and decorated with red sandstone and black stone. All the stones were trimmed and polished, with no plaster used at all.



















The Friday mosque on the west side of the Bara Gumbad was built in 1494. It is in the classic Lodhi style, with three large and two small arches, three domes on top, corner towers on both sides, and stone windows (jharokha) on the sides and back. This design had a great influence on later Mughal architecture.



















The plaster carvings inside the Friday mosque of the Bara Gumbad are perhaps the richest of the Lodhi period. The abundance of floral patterns, geometric designs, and scriptures is overwhelming, making this mosque occupy an important place among mosques in India.



























Shish Gumbad

Directly north of the Bara Gumbad is the Shish Gumbad (Glass Dome), which is said to have been built by Sultan Sikandar Lodi (reigned 1489-1517). The ownership of this dome is still debated. One theory is that it belonged to a nobleman of the Lodhi dynasty, while another suggests it was for the founder of the Lodhi dynasty, Bahlul Lodi (reigned 1451-1489).

The Glass Dome gets its name from the blue tiles that once decorated the exterior of the tomb, making it shine like glass. Currently, only a few blue tiles remain.

The Glass Tomb (Shisha Gumbad) and the Big Tomb (Bara Gumbad) have similar structures. Both look like two stories from the outside, but they are actually only one story inside. The dome is also surrounded by decorative spires called guldasta. However, the interior of the Glass Tomb (Shisha Gumbad) is poorly preserved and covered in bird droppings.

















Tomb of Sikandar Lodi

Northeast of the Glass Tomb (Shisha Gumbad) stands the tomb of the Lodi Dynasty Sultan Sikandar Lodi (reigned 1489-1517). It was built between 1517 and 1518 by his successor, Sultan Ibrahim Lodi (reigned 1517-1526), and is India's first enclosed garden tomb.

Sikandar Lodi was a capable ruler. He expanded the Lodi Dynasty's territory and built the city of Agra between 1504 and 1505, which is the same city where the Taj Mahal is located today. The Lodi Dynasty officially moved its capital to Agra after that, but after Sikandar passed away, his son still buried his father in Delhi.

The tomb is surrounded by a 3.6-meter-high wall with corner towers. The west wall features a prayer wall and three mihrab niches—one large and two small. The south gate is shaped like a convex character and has two domed pavilions (chhatris) inlaid with tiles.

The main building's design follows the tomb of the previous Sultan, Muhammad Shah. Both are octagonal domed buildings, but the main difference is that Sikandar Lodi's tomb lacks the domed pavilions (chhatris).

















The biggest feature of Sikandar Lodi's tomb is the colorful tile decoration inside, which is extremely rare in Lodi Dynasty architecture.











Example of a small Lodi Dynasty mosque

Inside the garden is an example of a small Lodi Dynasty mosque, with the remains of walls and tombs nearby. The mosque has three arched entrances, and the top is decorated with inverted lotus flowers. Unlike the brick buildings of the Mughal era, the Lodi Dynasty used stone even for small structures and applied bright red plaster using traditional fresco techniques.













Mughal Rose Garden

On the south side of Sikandar Lodi's tomb is a group of Mughal-era buildings surrounded by walls, with a two-story gate and a three-arched mosque on the east side. Today this is a rose garden, but there was likely a Mughal tomb in the center of the garden in the past.

The two-story gate features a Bengal-style roof, traditional Indo-Islamic eaves (chhajja), and Mughal-style Lakhori bricks.

The Bengal-style roof mimics the thatched, reed roofs of rural areas in the rainy Bengal region. It first appeared in Bengal in the 16th century and was introduced to Delhi in the 17th century, so it is only seen in buildings from the Mughal era and later.

Lakhori bricks are relatively flat red bricks that were popular from the time of the 17th-century Mughal Emperor Shah Jahan until the early 20th century. During the Delhi Sultanate period, buildings were mainly supported by pillars and beams made of large stone blocks, without the need for mortar. By the time of Shah Jahan, Lakhori bricks were used on a large scale to build houses. These bricks are smaller in size, which allows for more complex architectural decorations.

















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Halal Travel Guide: Hong Kong — Mosques, Halal Food and Muslim History (Part 1)

Reposted from the web

Summary: Hong Kong — Mosques, Halal Food and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: I visited Hong Kong twice in December 2015 and October 2017 to explore the city and its food. I visited several mosques and tried a few halal restaurants. I am sharing what I saw and ate here. The account keeps its focus on Hong Kong Travel, Halal Food, Mosques while preserving the names, places, food, and historical details from the Chinese source.

I visited Hong Kong twice in December 2015 and October 2017 to explore the city and its food. I visited several mosques and tried a few halal restaurants. I am sharing what I saw and ate here.



There are currently six mosques in Hong Kong. I have visited the Jamia Mosque (Shelley Street Mosque), the Ammar Mosque, and the Kowloon Mosque. I have not yet visited the Stanley Mosque at Stanley Prison, the Chai Wan Mosque at the Muslim Cemetery, or the Ibrahim Mosque, which was newly built in Yau Ma Tei in 2013.

Hong Kong Island Section

The oldest mosque in Hong Kong: Jamia Mosque (Shelley Street Mosque).

The British occupied Hong Kong Island in 1841 and immediately began sending Muslim soldiers from British India to be stationed there. As Hong Kong Island was being built up in the 1840s, Indian Muslims arrived to work as police, security guards, and sailors. A few wealthy merchants also came to open companies. Early Indian Muslims mainly lived in the area of present-day Upper Lascar Row in Central, where they opened the first halal eateries in Hong Kong.

At that time, Indian Muslims had to pray on the street for Jumu'ah and Eid prayers. As the population grew, building a mosque became a necessity.

Mosque Street in Central.



The term 'Moro' originated in the Middle Ages when Spanish Christians used it to refer to Muslims in southern Spain and North Africa. After the Age of Discovery, the Portuguese brought this term to South Asia and Southeast Asia, where they began calling South Asian Muslims 'Moro people.' The British later adopted this usage. The English name of this street, Mosque, refers to a place of worship for Muslims.

Junction Street means the intersection of roads, which is the English word 'Junction'.



At the request of Indian Muslims, the colonial government leased a piece of land to four trustees representing the Muslim community in 1850 to build the first mosque on the island, the Mohammedan Mosque. The mosque was originally just a stone house. Expansion began in 1870, and a formal mosque was completed by 1890. It was rebuilt again in 1915, keeping only the original minaret, and it has remained in use ever since.

After 1945, the mosque was renamed Jamia Mosque. Its Chinese name is the Islamic Mosque and Prayer Hall. Because it is located on Shelley Street, it is also called the Shelley Street Mosque.

The entrance to the Jamia Mosque is right by the famous Central-Mid-Levels escalator, the same one outside Tony Leung's home in the movie Chungking Express.









A stone tablet from the 1915 reconstruction.



The mosque was originally white and was only painted green a few years ago.

















The center of Islam on Hong Kong Island.

Besides the Jamia Mosque, the current center for Muslim activities on Hong Kong Island is the Ammar Mosque and Osman Ramju Sadick Islamic Centre.

The Ammar Mosque can be traced back to a mosque built by Hong Kong Muslims at 7 Seymour Road in 1864. At that time, the mosque was mainly used for funerals. Later, as the number of Muslims increased, it was also used for daily namaz.

After 1945, the Ammar Mosque was rebuilt in Happy Valley. However, in 1978, the government acquired the land where the mosque stood to build the Aberdeen Tunnel. The government provided a new piece of land on Oi Kwan Road and paid 2.5 million dollars in construction funds. The new Ammar Mosque was officially completed in 1981, and its Chinese name was set as the Oi Kwan Mosque.









The Islamic center has many functions. The ground floor is the reception area, the first floor has the wudu area (small cleaning room), the second floor is the men's prayer hall, the third floor is the women's prayer hall, the fourth floor has classrooms, the fifth floor is a restaurant, the sixth floor has seminar rooms and a library, the seventh floor is the Islamic Union office, and the eighth floor houses the foundation office and the youth office.



Reception area.





Wudu area (water room).



Prayer times.



Prayer hall.





Class schedule.



I missed the food fair held to raise money for Syrian refugees.



I had dim sum at the fifth-floor restaurant. I saw many South Asian and Southeast Asian Muslims there, and everyone went straight to the window to order their food.









Take only what you need!





Garlic spring rolls (suanjuan)



Pan-fried radish cake (luobogao)



Smooth yellow pea cake (madougao)



Vegetarian bean curd skin rolls (susu fupijuan)



Vegetarian shark fin dumplings (suchijiao)



Sticky rice with chicken in lotus leaf (nuomi zhenzhuji)





Steamed sponge cake (malagao)



Steamed chicken and mushroom buns (beigu jibao)



I went back for dim sum in October 2017.







Steamed rice noodle rolls with shredded chicken (jisi fenjuan)



Sticky rice with chicken in lotus leaf (nuomi zhenzhuji)



Daliang pan-fried fish cakes (daliang jian yubing)



Egg tofu with shrimp paste (baihua yuzi doufu)



The Islamic restaurant serves regular meals outside of dim sum hours, but they are not as good as the dim sum.





Egg foo young (furong jiandan)





Stir-fried beef rice noodles (ganchao niuhe)



Rice with minced beef and cilantro (xiangqian niusongfan)



Braised grouper fillet with tofu (bannan doufu)



Sand ginger chicken (shajiang ji)



Price



Restaurant







In December 2015, I went to the Islamic Union office on the 7th floor to buy a calendar published by the Islamic Center. The proceeds were donated to Syrian refugees.







In October 2017, I donated money here for Rohingya refugees.





The Ma Da Wu Library on the 6th floor has many books available for free.











In October 2017, I met Haji Ma Pengwei, the chairman of the Da'wah Committee of the Islamic Union of Hong Kong, and received a copy of his book, "Paradise and Hell" (Tianyuan yu Huoyu).





I also received a copy of "Prayer Rituals" (Baikong Yishi), printed and donated by the Hong Kong Muslim Mission in 1962 and compiled by Ma Da Wu.









Halal Wai Kee (Qingzhen Huiji)

Halal Wai Kee is currently the only traditional local halal snack shop on Hong Kong Island. It is located inside the Bowrington Road Market in Wan Chai. It is not easy to find, so if you cannot find it after entering the market, you can ask a local stall owner.





Halal Wai Kee has reportedly been operating near the Canal Road Flyover in Wan Chai for over 60 years. It moved into the Bowrington Road Market when it opened in 1979 and has been there ever since. Wai Kee (Qingzhen Huiji) is open for dine-in from 11:00 a.m. to 6:00 p.m., so if you plan to go in the afternoon, make sure to arrive early.



Wai Kee is famous for its traditional roasted duck (gualu shaoya) and soy sauce chicken (taiyeji), as well as their own original curry lamb brisket (gali yangnan). Honestly, this is the best curry lamb brisket I have ever had; the flavor is spot on.











The famous Times Square is right next to Wai Kee.



Kowloon Section

Crossing Victoria Harbour, let's talk about Kowloon.



Kowloon Mosque

After the Convention of Peking was signed in 1860, Kowloon was handed over to the British government. Britain immediately began sending British Indian troops to be stationed in Kowloon, and many of them were Indian Muslim soldiers.

In the 1890s, the British built the Whitfield Barracks for the British Indian troops at the current location of Kowloon Park. To meet the prayer needs of the Indian Muslim soldiers, the first Kowloon Mosque was built in the southeast corner of the barracks in 1896.

The early Kowloon Mosque remained a military facility for the barracks until it was handed over to the British Hong Kong government in 1967. In 1970, most of the Whitfield Barracks were demolished to build Kowloon Park, but the Kowloon Mosque was preserved.

Between 1975 and 1979, the Hong Kong MTR (originally the Kwun Tong Line, now the Tsuen Wan Line) began construction. In 1978, the MTR Corporation conducted blasting next to the Kowloon Mosque, which severely damaged the mosque's structure, and it was declared a dangerous building. With compensation from the MTR Corporation and donations from Muslims, the Kowloon Mosque was rebuilt at its current Tsim Sha Tsui site in 1980 and opened in 1984.

Currently, the Kowloon Mosque is mainly used by South Asian and Southeast Asian Muslims and serves as a cultural center for non-Chinese Muslims in Hong Kong.





Many people are resting at the entrance of Kowloon Park, right next to the Kowloon Mosque.



Inside the Kowloon Mosque.





Chungking Mansions

The world-famous Chungking Mansions is located near the Kowloon Mosque and is a well-known multicultural center in Hong Kong.

The most famous record of Chungking Mansions is Wong Kar-wai's film Chungking Express. Brigitte Lin moves through the building, appearing in various shops run by Indians selling handbags and electronics, and in curry restaurants. It is a fantastic capture of Chungking Mansions in the nineties.

Another film is the 1994 Hong Kong movie Neon Goddess, starring Dicky Cheung and Charlie Young, with Charlie Yeung and Irene Wan in supporting roles. The story takes place in a women's apartment on the top floor of Chungking Mansions, vividly portraying the lives of the gay community, Europeans, and Indians in the building. There is a mainland girl abandoned by an Indian man who is raising her mixed-race daughter alone, a middle-aged tailor who flirts with stylish men while measuring them for clothes, a devoted man who bravely runs a curry restaurant, and an original singer trapped by commercialism while chasing his music dreams. Chungking Mansions is a small society, and this warm love story gives us a glimpse of the building in the nineties.

The entrance of Chungking Mansions that I photographed in December 2015.







Takeshi Kaneshiro at the entrance of Chungking Mansions in Chungking Express, running inside.



Wong Kar-wai at the entrance of Chungking Mansions.



The entrance of Chungking Mansions in the movie Neon Goddess.





I learned more about Chungking Mansions from Gordon Mathews' book Ghetto at the Center of the World: Chungking Mansions, Hong Kong.



To briefly introduce the legendary Chungking Mansions using Mathews' words from the book: Chungking Mansions is a seventeen-story dilapidated building filled with small, cheap hotels and shops, standing in sharp contrast to the surrounding tourist areas. This building is arguably the most globalized in the world, where business people and temporary workers from South Asia and sub-Saharan Africa come to seek their fortunes, international refugees seek asylum, and tourists look for cheap accommodation and adventure. People from all walks of life rest in the building, fight for seats at food stalls, haggle in mobile phone shops, and walk through the hallways.

I first visited Chungking Mansions in January 2014. It was very chaotic back then, with a group of Indian men at the entrance soliciting guests for the hostels upstairs, which felt like the classic Chungking Mansions style. When I went again in December 2015, there were no solicitors at the entrance, and the inside was much cleaner and tidier. I visited for the third time in October 2017, and the whole building was just as busy as ever.







Tony Leung and Faye Wong in front of the snack shop.



Christopher Doyle and Wong Kar-wai in front of Faye Wong's snack shop. Actually, there were almost no shops run by Chinese people there at the time; it has always been a shop run by Indian people. This shop is on the 3rd floor of Block A in Chungking Mansions, so friends who also love Faye Wong can go take a look.





Gordon Mathews introduces Chungking Mansions to first-time visitors like this:

Among the dazzling high-rises in the prime location of Nathan Road, there is a plain, or even messy and decaying building. Between the ground floor shops, there is an indescribably dark entrance that looks like it belongs somewhere else. You cross the road and walk toward this entrance, seeing many people nearby who look different from typical Hong Kong residents, and they do not look like shoppers on Nathan Road. If you are Chinese, you might feel like a minority after entering the building and feel lost and overwhelmed. If you are white, you might subconsciously clutch your wallet, feeling a mix of unease and the guilt of someone from a first-world country. If you are a woman, you might feel a bit uncomfortable because there are over a hundred pairs of male eyes watching you.

Chungking Mansions as I photographed it in October 2017.









Wong Kar-wai in the hallway of Chungking Mansions.



In the film Fallen Angels (duoshi tian shi), looking down from the first floor to the ground floor, you can see the Pierre Cardin sign.



My photo of the view from the first floor to the ground floor taken in December 2015.



Gordon Mathews continues: Once you escape the barrage of curry restaurant touts and hostel touts at the entrance, you fall into the whirlpool of people in Chungking Mansions. You may have never seen so many people crowded into such a small place in your life. The scene before your eyes is extraordinary: Africans in bright robes, hip-hop clothes, or ill-fitting suits; devout Pakistanis wearing small brimless caps (topi); Indonesian women in black Islamic veils (hijab); elderly white men in shorts with big beer bellies; and some hippies who look like refugees from a past era. Nigerians talk loudly, young Indian men chat and laugh with their arms around each other's shoulders, and some people from mainland China look unable to hide their surprise at all of this. People of all skin colors wait in line for the elevator, all waiting to go to over a hundred different hostels.

Free Indian movie discs on the ground floor of Chungking Mansions that I photographed in December 2015.



Brigitte Lin in an Indian shop.



In Fallen Angels, the Indian man who helps carry bags in Chungking Mansions expects a tip.



A very classic scene in Fallen Angels: in the Chungking Mansions elevator, Mok Siu-chung takes out a tissue, and Charlie Young is confused. A bunch of Indian people enter, and then Charlie Young realizes why he had to cover his nose.



This scene is the curry restaurant on the ground floor of Chungking Mansions in Fallen Angels, which was likely filmed directly in a Pakistani restaurant.

Continue Read »
Reposted from the web

Summary: Hong Kong — Mosques, Halal Food and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: I visited Hong Kong twice in December 2015 and October 2017 to explore the city and its food. I visited several mosques and tried a few halal restaurants. I am sharing what I saw and ate here. The account keeps its focus on Hong Kong Travel, Halal Food, Mosques while preserving the names, places, food, and historical details from the Chinese source.

I visited Hong Kong twice in December 2015 and October 2017 to explore the city and its food. I visited several mosques and tried a few halal restaurants. I am sharing what I saw and ate here.



There are currently six mosques in Hong Kong. I have visited the Jamia Mosque (Shelley Street Mosque), the Ammar Mosque, and the Kowloon Mosque. I have not yet visited the Stanley Mosque at Stanley Prison, the Chai Wan Mosque at the Muslim Cemetery, or the Ibrahim Mosque, which was newly built in Yau Ma Tei in 2013.

Hong Kong Island Section

The oldest mosque in Hong Kong: Jamia Mosque (Shelley Street Mosque).

The British occupied Hong Kong Island in 1841 and immediately began sending Muslim soldiers from British India to be stationed there. As Hong Kong Island was being built up in the 1840s, Indian Muslims arrived to work as police, security guards, and sailors. A few wealthy merchants also came to open companies. Early Indian Muslims mainly lived in the area of present-day Upper Lascar Row in Central, where they opened the first halal eateries in Hong Kong.

At that time, Indian Muslims had to pray on the street for Jumu'ah and Eid prayers. As the population grew, building a mosque became a necessity.

Mosque Street in Central.



The term 'Moro' originated in the Middle Ages when Spanish Christians used it to refer to Muslims in southern Spain and North Africa. After the Age of Discovery, the Portuguese brought this term to South Asia and Southeast Asia, where they began calling South Asian Muslims 'Moro people.' The British later adopted this usage. The English name of this street, Mosque, refers to a place of worship for Muslims.

Junction Street means the intersection of roads, which is the English word 'Junction'.



At the request of Indian Muslims, the colonial government leased a piece of land to four trustees representing the Muslim community in 1850 to build the first mosque on the island, the Mohammedan Mosque. The mosque was originally just a stone house. Expansion began in 1870, and a formal mosque was completed by 1890. It was rebuilt again in 1915, keeping only the original minaret, and it has remained in use ever since.

After 1945, the mosque was renamed Jamia Mosque. Its Chinese name is the Islamic Mosque and Prayer Hall. Because it is located on Shelley Street, it is also called the Shelley Street Mosque.

The entrance to the Jamia Mosque is right by the famous Central-Mid-Levels escalator, the same one outside Tony Leung's home in the movie Chungking Express.









A stone tablet from the 1915 reconstruction.



The mosque was originally white and was only painted green a few years ago.

















The center of Islam on Hong Kong Island.

Besides the Jamia Mosque, the current center for Muslim activities on Hong Kong Island is the Ammar Mosque and Osman Ramju Sadick Islamic Centre.

The Ammar Mosque can be traced back to a mosque built by Hong Kong Muslims at 7 Seymour Road in 1864. At that time, the mosque was mainly used for funerals. Later, as the number of Muslims increased, it was also used for daily namaz.

After 1945, the Ammar Mosque was rebuilt in Happy Valley. However, in 1978, the government acquired the land where the mosque stood to build the Aberdeen Tunnel. The government provided a new piece of land on Oi Kwan Road and paid 2.5 million dollars in construction funds. The new Ammar Mosque was officially completed in 1981, and its Chinese name was set as the Oi Kwan Mosque.









The Islamic center has many functions. The ground floor is the reception area, the first floor has the wudu area (small cleaning room), the second floor is the men's prayer hall, the third floor is the women's prayer hall, the fourth floor has classrooms, the fifth floor is a restaurant, the sixth floor has seminar rooms and a library, the seventh floor is the Islamic Union office, and the eighth floor houses the foundation office and the youth office.



Reception area.





Wudu area (water room).



Prayer times.



Prayer hall.





Class schedule.



I missed the food fair held to raise money for Syrian refugees.



I had dim sum at the fifth-floor restaurant. I saw many South Asian and Southeast Asian Muslims there, and everyone went straight to the window to order their food.









Take only what you need!





Garlic spring rolls (suanjuan)



Pan-fried radish cake (luobogao)



Smooth yellow pea cake (madougao)



Vegetarian bean curd skin rolls (susu fupijuan)



Vegetarian shark fin dumplings (suchijiao)



Sticky rice with chicken in lotus leaf (nuomi zhenzhuji)





Steamed sponge cake (malagao)



Steamed chicken and mushroom buns (beigu jibao)



I went back for dim sum in October 2017.







Steamed rice noodle rolls with shredded chicken (jisi fenjuan)



Sticky rice with chicken in lotus leaf (nuomi zhenzhuji)



Daliang pan-fried fish cakes (daliang jian yubing)



Egg tofu with shrimp paste (baihua yuzi doufu)



The Islamic restaurant serves regular meals outside of dim sum hours, but they are not as good as the dim sum.





Egg foo young (furong jiandan)





Stir-fried beef rice noodles (ganchao niuhe)



Rice with minced beef and cilantro (xiangqian niusongfan)



Braised grouper fillet with tofu (bannan doufu)



Sand ginger chicken (shajiang ji)



Price



Restaurant







In December 2015, I went to the Islamic Union office on the 7th floor to buy a calendar published by the Islamic Center. The proceeds were donated to Syrian refugees.







In October 2017, I donated money here for Rohingya refugees.





The Ma Da Wu Library on the 6th floor has many books available for free.











In October 2017, I met Haji Ma Pengwei, the chairman of the Da'wah Committee of the Islamic Union of Hong Kong, and received a copy of his book, "Paradise and Hell" (Tianyuan yu Huoyu).





I also received a copy of "Prayer Rituals" (Baikong Yishi), printed and donated by the Hong Kong Muslim Mission in 1962 and compiled by Ma Da Wu.









Halal Wai Kee (Qingzhen Huiji)

Halal Wai Kee is currently the only traditional local halal snack shop on Hong Kong Island. It is located inside the Bowrington Road Market in Wan Chai. It is not easy to find, so if you cannot find it after entering the market, you can ask a local stall owner.





Halal Wai Kee has reportedly been operating near the Canal Road Flyover in Wan Chai for over 60 years. It moved into the Bowrington Road Market when it opened in 1979 and has been there ever since. Wai Kee (Qingzhen Huiji) is open for dine-in from 11:00 a.m. to 6:00 p.m., so if you plan to go in the afternoon, make sure to arrive early.



Wai Kee is famous for its traditional roasted duck (gualu shaoya) and soy sauce chicken (taiyeji), as well as their own original curry lamb brisket (gali yangnan). Honestly, this is the best curry lamb brisket I have ever had; the flavor is spot on.











The famous Times Square is right next to Wai Kee.



Kowloon Section

Crossing Victoria Harbour, let's talk about Kowloon.



Kowloon Mosque

After the Convention of Peking was signed in 1860, Kowloon was handed over to the British government. Britain immediately began sending British Indian troops to be stationed in Kowloon, and many of them were Indian Muslim soldiers.

In the 1890s, the British built the Whitfield Barracks for the British Indian troops at the current location of Kowloon Park. To meet the prayer needs of the Indian Muslim soldiers, the first Kowloon Mosque was built in the southeast corner of the barracks in 1896.

The early Kowloon Mosque remained a military facility for the barracks until it was handed over to the British Hong Kong government in 1967. In 1970, most of the Whitfield Barracks were demolished to build Kowloon Park, but the Kowloon Mosque was preserved.

Between 1975 and 1979, the Hong Kong MTR (originally the Kwun Tong Line, now the Tsuen Wan Line) began construction. In 1978, the MTR Corporation conducted blasting next to the Kowloon Mosque, which severely damaged the mosque's structure, and it was declared a dangerous building. With compensation from the MTR Corporation and donations from Muslims, the Kowloon Mosque was rebuilt at its current Tsim Sha Tsui site in 1980 and opened in 1984.

Currently, the Kowloon Mosque is mainly used by South Asian and Southeast Asian Muslims and serves as a cultural center for non-Chinese Muslims in Hong Kong.





Many people are resting at the entrance of Kowloon Park, right next to the Kowloon Mosque.



Inside the Kowloon Mosque.





Chungking Mansions

The world-famous Chungking Mansions is located near the Kowloon Mosque and is a well-known multicultural center in Hong Kong.

The most famous record of Chungking Mansions is Wong Kar-wai's film Chungking Express. Brigitte Lin moves through the building, appearing in various shops run by Indians selling handbags and electronics, and in curry restaurants. It is a fantastic capture of Chungking Mansions in the nineties.

Another film is the 1994 Hong Kong movie Neon Goddess, starring Dicky Cheung and Charlie Young, with Charlie Yeung and Irene Wan in supporting roles. The story takes place in a women's apartment on the top floor of Chungking Mansions, vividly portraying the lives of the gay community, Europeans, and Indians in the building. There is a mainland girl abandoned by an Indian man who is raising her mixed-race daughter alone, a middle-aged tailor who flirts with stylish men while measuring them for clothes, a devoted man who bravely runs a curry restaurant, and an original singer trapped by commercialism while chasing his music dreams. Chungking Mansions is a small society, and this warm love story gives us a glimpse of the building in the nineties.

The entrance of Chungking Mansions that I photographed in December 2015.







Takeshi Kaneshiro at the entrance of Chungking Mansions in Chungking Express, running inside.



Wong Kar-wai at the entrance of Chungking Mansions.



The entrance of Chungking Mansions in the movie Neon Goddess.





I learned more about Chungking Mansions from Gordon Mathews' book Ghetto at the Center of the World: Chungking Mansions, Hong Kong.



To briefly introduce the legendary Chungking Mansions using Mathews' words from the book: Chungking Mansions is a seventeen-story dilapidated building filled with small, cheap hotels and shops, standing in sharp contrast to the surrounding tourist areas. This building is arguably the most globalized in the world, where business people and temporary workers from South Asia and sub-Saharan Africa come to seek their fortunes, international refugees seek asylum, and tourists look for cheap accommodation and adventure. People from all walks of life rest in the building, fight for seats at food stalls, haggle in mobile phone shops, and walk through the hallways.

I first visited Chungking Mansions in January 2014. It was very chaotic back then, with a group of Indian men at the entrance soliciting guests for the hostels upstairs, which felt like the classic Chungking Mansions style. When I went again in December 2015, there were no solicitors at the entrance, and the inside was much cleaner and tidier. I visited for the third time in October 2017, and the whole building was just as busy as ever.







Tony Leung and Faye Wong in front of the snack shop.



Christopher Doyle and Wong Kar-wai in front of Faye Wong's snack shop. Actually, there were almost no shops run by Chinese people there at the time; it has always been a shop run by Indian people. This shop is on the 3rd floor of Block A in Chungking Mansions, so friends who also love Faye Wong can go take a look.





Gordon Mathews introduces Chungking Mansions to first-time visitors like this:

Among the dazzling high-rises in the prime location of Nathan Road, there is a plain, or even messy and decaying building. Between the ground floor shops, there is an indescribably dark entrance that looks like it belongs somewhere else. You cross the road and walk toward this entrance, seeing many people nearby who look different from typical Hong Kong residents, and they do not look like shoppers on Nathan Road. If you are Chinese, you might feel like a minority after entering the building and feel lost and overwhelmed. If you are white, you might subconsciously clutch your wallet, feeling a mix of unease and the guilt of someone from a first-world country. If you are a woman, you might feel a bit uncomfortable because there are over a hundred pairs of male eyes watching you.

Chungking Mansions as I photographed it in October 2017.









Wong Kar-wai in the hallway of Chungking Mansions.



In the film Fallen Angels (duoshi tian shi), looking down from the first floor to the ground floor, you can see the Pierre Cardin sign.



My photo of the view from the first floor to the ground floor taken in December 2015.



Gordon Mathews continues: Once you escape the barrage of curry restaurant touts and hostel touts at the entrance, you fall into the whirlpool of people in Chungking Mansions. You may have never seen so many people crowded into such a small place in your life. The scene before your eyes is extraordinary: Africans in bright robes, hip-hop clothes, or ill-fitting suits; devout Pakistanis wearing small brimless caps (topi); Indonesian women in black Islamic veils (hijab); elderly white men in shorts with big beer bellies; and some hippies who look like refugees from a past era. Nigerians talk loudly, young Indian men chat and laugh with their arms around each other's shoulders, and some people from mainland China look unable to hide their surprise at all of this. People of all skin colors wait in line for the elevator, all waiting to go to over a hundred different hostels.

Free Indian movie discs on the ground floor of Chungking Mansions that I photographed in December 2015.



Brigitte Lin in an Indian shop.



In Fallen Angels, the Indian man who helps carry bags in Chungking Mansions expects a tip.



A very classic scene in Fallen Angels: in the Chungking Mansions elevator, Mok Siu-chung takes out a tissue, and Charlie Young is confused. A bunch of Indian people enter, and then Charlie Young realizes why he had to cover his nose.



This scene is the curry restaurant on the ground floor of Chungking Mansions in Fallen Angels, which was likely filmed directly in a Pakistani restaurant.

Collapse Read »

Halal Travel Guide: Hong Kong — Mosques, Halal Food and Muslim History (Part 2)

Reposted from the web

Summary: Hong Kong — Mosques, Halal Food and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: In December 2015, I ate at Hong Kee Chinese Restaurant on the ground floor of Chungking Mansions. The account keeps its focus on Hong Kong Travel, Halal Food, Mosques while preserving the names, places, food, and historical details from the Chinese source.



In December 2015, I ate at Hong Kee Chinese Restaurant on the ground floor of Chungking Mansions.









Stir-fried beef tenderloin noodles with black pepper (ganchao heijiao niuliu mian).



Fried rice with olive vegetables and diced goose (lancai eli chaofan).



Signature crispy fried chicken (zhaopai cuipi zhaziji).



I went back to Hong Kee in October 2017 and ate corn with grouper fillet (sumi bannan) and mixed mushroom and fish maw (zajun cai yudu).







In the film 'Neon Goddesses', Charlie Young says her mother told her when she was little that this place was complicated and wouldn't let her go downstairs.



Max Mok described Chungking Mansions in the early 1990s as having many tourists and many curry shops.



Next to Hong Kee Chinese Restaurant is a Pakistani shop where I bought several South Asian hats.









Hats bought at the Pakistani shop.

This type of skullcap (topi) can be seen in Pakistan and Tajikistan around the Pamir Mountains.





Traditional wool felt cap (pakol).



Red style fez cap (rumi topi).

The fez cap was first worn by ancient Phoenicians living in Cyprus, introduced to the Balkans during the Byzantine era, and later became popular among Bosnians and Serbs during the Ottoman Empire.

In 1826, Ottoman Sultan Mahmud II began comprehensive military reforms, and his modernized army wore Western-style uniforms with fez caps on their heads.

In 1829, the Sultan ordered officials in the country to stop wearing turbans and to wear fez caps instead. This series of measures made the fez cap a symbol of modernization in Islamic countries, and it was not only welcomed by people within the Ottoman Empire but also began to spread throughout the Islamic world.

In South Asia, the fez cap is called rumi topi, which translates literally to 'Roman cap,' because the Ottoman Empire was seen as the successor to the Eastern Roman Empire. At first, only Muslim nobles in South Asia wore them, but later it spread to the common people.



Bismillah Kebab House on the first floor of Chungking Mansions.









Ottoman Mediterranean Cuisine.

Besides Chungking Mansions, there are many halal restaurants in Kowloon. This time I chose a Turkish restaurant, 1453 Ottoman Mediterranean Cuisine on Ladies' Market in Mong Kok.

























Ebeneezer's Kebabs & Pizzeria.

Also, when visiting tourist spots in Hong Kong, there are many halal fast food restaurants. A famous one is Ebeneezer's Kebabs & Pizzeria, which is where we ate this time at Ngong Ping Village on Lantau Island.









Continue Read »
Reposted from the web

Summary: Hong Kong — Mosques, Halal Food and Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: In December 2015, I ate at Hong Kee Chinese Restaurant on the ground floor of Chungking Mansions. The account keeps its focus on Hong Kong Travel, Halal Food, Mosques while preserving the names, places, food, and historical details from the Chinese source.



In December 2015, I ate at Hong Kee Chinese Restaurant on the ground floor of Chungking Mansions.









Stir-fried beef tenderloin noodles with black pepper (ganchao heijiao niuliu mian).



Fried rice with olive vegetables and diced goose (lancai eli chaofan).



Signature crispy fried chicken (zhaopai cuipi zhaziji).



I went back to Hong Kee in October 2017 and ate corn with grouper fillet (sumi bannan) and mixed mushroom and fish maw (zajun cai yudu).







In the film 'Neon Goddesses', Charlie Young says her mother told her when she was little that this place was complicated and wouldn't let her go downstairs.



Max Mok described Chungking Mansions in the early 1990s as having many tourists and many curry shops.



Next to Hong Kee Chinese Restaurant is a Pakistani shop where I bought several South Asian hats.









Hats bought at the Pakistani shop.

This type of skullcap (topi) can be seen in Pakistan and Tajikistan around the Pamir Mountains.





Traditional wool felt cap (pakol).



Red style fez cap (rumi topi).

The fez cap was first worn by ancient Phoenicians living in Cyprus, introduced to the Balkans during the Byzantine era, and later became popular among Bosnians and Serbs during the Ottoman Empire.

In 1826, Ottoman Sultan Mahmud II began comprehensive military reforms, and his modernized army wore Western-style uniforms with fez caps on their heads.

In 1829, the Sultan ordered officials in the country to stop wearing turbans and to wear fez caps instead. This series of measures made the fez cap a symbol of modernization in Islamic countries, and it was not only welcomed by people within the Ottoman Empire but also began to spread throughout the Islamic world.

In South Asia, the fez cap is called rumi topi, which translates literally to 'Roman cap,' because the Ottoman Empire was seen as the successor to the Eastern Roman Empire. At first, only Muslim nobles in South Asia wore them, but later it spread to the common people.



Bismillah Kebab House on the first floor of Chungking Mansions.









Ottoman Mediterranean Cuisine.

Besides Chungking Mansions, there are many halal restaurants in Kowloon. This time I chose a Turkish restaurant, 1453 Ottoman Mediterranean Cuisine on Ladies' Market in Mong Kok.

























Ebeneezer's Kebabs & Pizzeria.

Also, when visiting tourist spots in Hong Kong, there are many halal fast food restaurants. A famous one is Ebeneezer's Kebabs & Pizzeria, which is where we ate this time at Ngong Ping Village on Lantau Island.









Collapse Read »

Halal Travel Guide: Seoul — Mosques, Muslim History and Korean Halal Food

Reposted from the web

Summary: Seoul — Mosques, Muslim History and Korean Halal Food is presented here as a firsthand travel account in clear English, beginning with this scene: Looking back at my halal trip to Seoul, South Korea, in 2017. The account keeps its focus on Seoul Travel, Korean Muslims, Halal Food while preserving the names, places, food, and historical details from the Chinese source.

Looking back at my halal trip to Seoul, South Korea, in 2017.

Muslims in ancient Korea

Persian and Arab merchants arrived in Korea to trade as early as the 9th century during the Silla period. Their numbers grew after the Goryeo period (918-1392). Some Muslim merchants married local women, forming the first Muslim communities in Korea.

During the Yuan dynasty, many people from Central Asia (Semu) came to Goryeo to settle and trade. They built a mosque called Ye-Kung in the capital city of Kaesong. A poem from that time called Sanghwajeom (The Bakery of the Semu) tells the story of a Korean woman going to a halal shop to buy dumplings (jiaozi).

After the Joseon dynasty (1392-1910) began, King Sejong ordered a ban on the religion in 1427. He forbade wearing prayer caps, closed the Kaesong mosque, and the Korean Muslim community fell apart.

The emergence of Korean Muslims

During the Korean War, a Turkish unit with an imam arrived to fight and took part in humanitarian work, serving war orphans in wartime schools. After the war, Turkish soldiers stationed in Korea became UN peacekeepers, and Koreans began to convert to Islam. In 1955, the Korea Muslim Society was founded, and they established the first prayer space in downtown Seoul. In 1967, the Korea Muslim Society grew into the Korea Muslim Federation (KMF), which oversees the Korea Muslim Student Association and the Korea Islamic Culture Institute.

Halal certification mark issued by the KMF



A brochure printed by the KMF containing information about mosques across Korea.



A magazine published by the KMF in 1999, which includes a list of Korean Muslims who converted that year and the halal butcher shops at the time.







Itaewon Muslim community

In 1952, the U. S. military officially set up its headquarters in Yongsan on the Korean Peninsula, which became the United States Forces Korea headquarters after 1957. To meet the needs of the large number of U. S. troops, various foreign restaurants and bars began to appear in Itaewon, not far east of the Yongsan base. Muslims also started coming to Itaewon to open halal restaurants.

In 1976, President Park Chung-hee provided land to the KMF, and the Seoul Central Mosque was built in Itaewon. That year, the number of Korean Muslims grew from fewer than 3,000 to over 15,000, and a halal business district formed in Itaewon. After the 1990s, as Muslims from Pakistan, Bangladesh, Indonesia, and Malaysia came to work, the number of Muslims in Korea reached 150,000. Currently, there are an estimated 100,000 Muslims in Korea, 40,000 of whom are native converts.

A map at the Itaewon subway station entrance showing the Middle Eastern business district and the mosque.



Seoul Central Mosque













There is a school inside the courtyard that provides Arabic language instruction.





Around the mosque, there are halal restaurants with various flavors like Iranian, Indian, and Turkish, as well as halal supermarkets, religious bookstores, and Muslim travel agencies.

Itaewon street view







You can pick up an Itaewon halal travel guide published by the Korean Ministry of Culture, Sports and Tourism at Incheon Airport, which shows the locations of halal restaurants in Itaewon.









You can see how the Korean government categorizes different types of restaurants:

The first type is called "Halal Certified," meaning that to having at least one Muslim employee, it must receive halal certification from the Ministry of Food and Drug Safety.

The second type is called "Self-Certified," which refers to restaurants opened by Muslims themselves that do not sell alcohol.

The third type is called "Muslim Friendly," meaning they may sell alcohol and have a partial or full halal menu.

The fourth type is called "Pork-Free," meaning that although there is no halal menu, they do not use pork.



Breakfast

I stayed at the ITW Hotel in Itaewon. Every morning from 7 to 9, there is a halal buffet breakfast provided by the nearby Indian halal restaurant, ZAFFRAN. Besides the 24-hour Turkish kebab shop MR. KEBAB, most halal restaurants in Itaewon do not open in the morning.







Halal Supermarket

ZAFFRAN MART, the largest halal supermarket in Itaewon.







Religious Bookstore

The religious bookstore in Itaewon is run by a man from Indian-administered Kashmir. We hit it off right away, and he greeted me very warmly when he saw me the next day. They have hats from India, Pakistan, Afghanistan, East Africa, and Malaysia. I bought one made in Pakistan and one made in India.











Hat made in India



Hat made in Pakistan



Makan Restaurant

Although Itaewon has many Middle Eastern, Indian, and Turkish halal restaurants, the most unique ones are the halal Korean restaurants. Makan is the most famous one.



This lady is the chef.



There are 6 types of side dishes.



Grilled fish



Korean rice is delicious!



Soybean paste soup (doenjang-jjigae)



Soaking the rice in the soup.



Korean-style grilled meat bibimbap. The meat was covered by the egg, so I didn't get a photo.





Stir-fried squid and rice cakes (tteokbokki) on a hot plate.



The person in the front right of the picture is also a chef.



Menu





Makan Chicken & Noodle

Besides the main shop south of the mosque, Makan has another shop west of the mosque that specializes in Korean fried chicken and black bean noodles (jajangmyeon). The chef is a man, and it is part of the same business as the main shop.



Korean black bean noodles. The taste is different from Beijing-style black bean noodles, and the noodles are a bit like udon.







The man on the right is the chef.





Menu





Eid

Eid and Makan are tied for the best halal Korean restaurants in Seoul. Although the menu at Eid is not as extensive as Makan's, it is still very delicious.



The chef is this very capable lady.



Ginseng chicken soup (samgyetang)





There are three types of side dishes.



The stewed chicken is great, and the rice cakes (nian gao) inside are delicious.





Hajj

There is also a halal Korean restaurant east of the mosque run by a Korean auntie. She is very friendly, though she has a thick accent when speaking English. I wanted to order bibimbap, but she made me spicy dried fish fried rice instead, so I am not sure how their authentic Korean food tastes.









Evening in Itaewon











Yanggood

Yanggood is the only halal Korean barbecue restaurant in Seoul. It is located in the Gangnam District and is very busy, mostly with Muslim customers who come to try it out. I ordered my favorite lamb ribs. A staff member grilled them for me, so I did not have to do anything. Dipping them in the sweet and spicy sauce was delicious. Eating it with kimchi and a steaming bowl of soybean paste stew (doenjang-jjigae) with rice made me feel warm all over.





























Besides that, there are many Middle Eastern halal restaurants in Itaewon.













There are other fun restaurants in Seoul that I did not find at the time. I will have to leave that as a regret and visit them if I have the chance in the future.



Continue Read »
Reposted from the web

Summary: Seoul — Mosques, Muslim History and Korean Halal Food is presented here as a firsthand travel account in clear English, beginning with this scene: Looking back at my halal trip to Seoul, South Korea, in 2017. The account keeps its focus on Seoul Travel, Korean Muslims, Halal Food while preserving the names, places, food, and historical details from the Chinese source.

Looking back at my halal trip to Seoul, South Korea, in 2017.

Muslims in ancient Korea

Persian and Arab merchants arrived in Korea to trade as early as the 9th century during the Silla period. Their numbers grew after the Goryeo period (918-1392). Some Muslim merchants married local women, forming the first Muslim communities in Korea.

During the Yuan dynasty, many people from Central Asia (Semu) came to Goryeo to settle and trade. They built a mosque called Ye-Kung in the capital city of Kaesong. A poem from that time called Sanghwajeom (The Bakery of the Semu) tells the story of a Korean woman going to a halal shop to buy dumplings (jiaozi).

After the Joseon dynasty (1392-1910) began, King Sejong ordered a ban on the religion in 1427. He forbade wearing prayer caps, closed the Kaesong mosque, and the Korean Muslim community fell apart.

The emergence of Korean Muslims

During the Korean War, a Turkish unit with an imam arrived to fight and took part in humanitarian work, serving war orphans in wartime schools. After the war, Turkish soldiers stationed in Korea became UN peacekeepers, and Koreans began to convert to Islam. In 1955, the Korea Muslim Society was founded, and they established the first prayer space in downtown Seoul. In 1967, the Korea Muslim Society grew into the Korea Muslim Federation (KMF), which oversees the Korea Muslim Student Association and the Korea Islamic Culture Institute.

Halal certification mark issued by the KMF



A brochure printed by the KMF containing information about mosques across Korea.



A magazine published by the KMF in 1999, which includes a list of Korean Muslims who converted that year and the halal butcher shops at the time.







Itaewon Muslim community

In 1952, the U. S. military officially set up its headquarters in Yongsan on the Korean Peninsula, which became the United States Forces Korea headquarters after 1957. To meet the needs of the large number of U. S. troops, various foreign restaurants and bars began to appear in Itaewon, not far east of the Yongsan base. Muslims also started coming to Itaewon to open halal restaurants.

In 1976, President Park Chung-hee provided land to the KMF, and the Seoul Central Mosque was built in Itaewon. That year, the number of Korean Muslims grew from fewer than 3,000 to over 15,000, and a halal business district formed in Itaewon. After the 1990s, as Muslims from Pakistan, Bangladesh, Indonesia, and Malaysia came to work, the number of Muslims in Korea reached 150,000. Currently, there are an estimated 100,000 Muslims in Korea, 40,000 of whom are native converts.

A map at the Itaewon subway station entrance showing the Middle Eastern business district and the mosque.



Seoul Central Mosque













There is a school inside the courtyard that provides Arabic language instruction.





Around the mosque, there are halal restaurants with various flavors like Iranian, Indian, and Turkish, as well as halal supermarkets, religious bookstores, and Muslim travel agencies.

Itaewon street view







You can pick up an Itaewon halal travel guide published by the Korean Ministry of Culture, Sports and Tourism at Incheon Airport, which shows the locations of halal restaurants in Itaewon.









You can see how the Korean government categorizes different types of restaurants:

The first type is called "Halal Certified," meaning that to having at least one Muslim employee, it must receive halal certification from the Ministry of Food and Drug Safety.

The second type is called "Self-Certified," which refers to restaurants opened by Muslims themselves that do not sell alcohol.

The third type is called "Muslim Friendly," meaning they may sell alcohol and have a partial or full halal menu.

The fourth type is called "Pork-Free," meaning that although there is no halal menu, they do not use pork.



Breakfast

I stayed at the ITW Hotel in Itaewon. Every morning from 7 to 9, there is a halal buffet breakfast provided by the nearby Indian halal restaurant, ZAFFRAN. Besides the 24-hour Turkish kebab shop MR. KEBAB, most halal restaurants in Itaewon do not open in the morning.







Halal Supermarket

ZAFFRAN MART, the largest halal supermarket in Itaewon.







Religious Bookstore

The religious bookstore in Itaewon is run by a man from Indian-administered Kashmir. We hit it off right away, and he greeted me very warmly when he saw me the next day. They have hats from India, Pakistan, Afghanistan, East Africa, and Malaysia. I bought one made in Pakistan and one made in India.











Hat made in India



Hat made in Pakistan



Makan Restaurant

Although Itaewon has many Middle Eastern, Indian, and Turkish halal restaurants, the most unique ones are the halal Korean restaurants. Makan is the most famous one.



This lady is the chef.



There are 6 types of side dishes.



Grilled fish



Korean rice is delicious!



Soybean paste soup (doenjang-jjigae)



Soaking the rice in the soup.



Korean-style grilled meat bibimbap. The meat was covered by the egg, so I didn't get a photo.





Stir-fried squid and rice cakes (tteokbokki) on a hot plate.



The person in the front right of the picture is also a chef.



Menu





Makan Chicken & Noodle

Besides the main shop south of the mosque, Makan has another shop west of the mosque that specializes in Korean fried chicken and black bean noodles (jajangmyeon). The chef is a man, and it is part of the same business as the main shop.



Korean black bean noodles. The taste is different from Beijing-style black bean noodles, and the noodles are a bit like udon.







The man on the right is the chef.





Menu





Eid

Eid and Makan are tied for the best halal Korean restaurants in Seoul. Although the menu at Eid is not as extensive as Makan's, it is still very delicious.



The chef is this very capable lady.



Ginseng chicken soup (samgyetang)





There are three types of side dishes.



The stewed chicken is great, and the rice cakes (nian gao) inside are delicious.





Hajj

There is also a halal Korean restaurant east of the mosque run by a Korean auntie. She is very friendly, though she has a thick accent when speaking English. I wanted to order bibimbap, but she made me spicy dried fish fried rice instead, so I am not sure how their authentic Korean food tastes.









Evening in Itaewon











Yanggood

Yanggood is the only halal Korean barbecue restaurant in Seoul. It is located in the Gangnam District and is very busy, mostly with Muslim customers who come to try it out. I ordered my favorite lamb ribs. A staff member grilled them for me, so I did not have to do anything. Dipping them in the sweet and spicy sauce was delicious. Eating it with kimchi and a steaming bowl of soybean paste stew (doenjang-jjigae) with rice made me feel warm all over.





























Besides that, there are many Middle Eastern halal restaurants in Itaewon.













There are other fun restaurants in Seoul that I did not find at the time. I will have to leave that as a regret and visit them if I have the chance in the future.



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Halal Travel Guide: Mehrauli Archaeological Park — Delhi Muslim History (Part 1)

Reposted from the web

Summary: Mehrauli Archaeological Park — Delhi Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: Today I am introducing an archaeological park in the southern suburbs of Delhi that is well worth a visit. The account keeps its focus on Delhi Travel, Mehrauli, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

Today I am introducing an archaeological park in the southern suburbs of Delhi that is well worth a visit.

I previously mentioned in 'The First City of Delhi—The Minaret Reaching the Clouds' that in 1193, the Ghurid dynasty general Qutb al-Din Aibak became the governor of northern India. He ruled from the city of Lal Kot in Delhi and officially established the Delhi Sultanate in 1206.

Qutb al-Din Aibak built a massive mosque in Lal Kot, and the Qutb Minar is known as the tallest ancient minaret. Later, two large-scale expansions by his successors, Iltutmish in 1225 and Alauddin Khalji in 1310, made Lal Kot the political, religious, and cultural center of the Delhi Sultanate.

The Qutb Minar site was listed as a UNESCO World Heritage site in 1993, and many tourists visit it for its fame. However, on the south side of the site, there is also the 80-hectare Mehrauli Archaeological Park. Although it is not as famous as the Qutb Minar site, it is dotted with over 100 historical monuments spanning a thousand years hidden in the forest, making it equally worth exploring.

The heart of Mehrauli Archaeological Park is the gongbei (shrine) of the famous South Asian Sufi sheikh Qutbuddin Bakhtiyar Kaki (1173-1235). This is the first Sufi gongbei in Delhi and is very prestigious. Around the Qutbuddin gongbei are buried many nobles from the Delhi Sultanate and Mughal Empire periods, spanning from the 13th to the 19th century. These include the son and nephew of a Mamluk sultan, the Sufi mentor of a Lodi sultan, and the foster mother and a general of the Mughal Emperor Akbar. In the 18th century, the Mughal dynasty even built a summer palace right next to the Qutbuddin gongbei, where three Mughal emperors are buried. The tomb of the last emperor, Bahadur Shah II, was also prepared, but he died in exile in Myanmar after being banished by the British.

There are also many mosques in the park. The 15th-century Madhi Mosque combines the styles of an open-air prayer wall mosque and a roofed indoor mosque, making its architectural structure unique. The 16th-century Jamali Kamali Mosque is considered a transition between the Lodi and Mughal architectural styles and holds an important place in the history of Indian architecture. The 18th-century Moti Mosque was built by the Mughal Emperor Bahadur Shah I using pure white marble, representing the Mughal dynasty's respect for the Sufi sheikh.



Looking out at Delhi's landmark, the Qutb Minar, from within the park.



Mehrauli Village

The Sufi sheikh Qutbuddin Bakhtiyar Kaki (1173-1235) was born in Osh, in present-day Kyrgyzstan. After inheriting the Sufi tradition of Sheikh Mu'in al-Din Chishti in Osh, he began leading the Chishti Order and came to Delhi to preach during the reign of Iltutmish (reigned 1211-1236), the third sultan of the Mamluk dynasty of the Delhi Sultanate. The sheikh's khanqah (spiritual retreat) was built outside the southwest wall of the Delhi Sultanate capital, Lal Kot, and his dargah (gongbei) was also built there after he returned to Allah.

After the gongbei was built, the Mehrauli village, primarily inhabited by Muslims, gradually formed around it. Because Qutbuddin had a major influence on the development of Sufism in South Asia, his ideas of love and charity influenced not only Muslims but also Hindus, Christians, and Sikhs. Therefore, not only is a grand ceremony held every year on the sheikh's death anniversary (Urs), but believers of various religions also visit the sheikh's gongbei every week. Mehrauli village is very lively every day. On the street, you can see various shops selling Sufi supplies, mainly burial shrouds and fresh flowers for offerings, as well as various scripture amulets and perfumes.

Interestingly, Mehrauli village is also the venue for Delhi's famous interfaith festival, Phool Waalon Ki Sair. This is a celebration attended by both Muslims and Hindus, usually held in September after the rainy season. Led by musicians and dancers, people walk 32 kilometers from Old Delhi, carrying giant fans made of fresh flowers called pankhas, to offer them to both the Qutbuddin Bakhtiyar Kaki gongbei and the nearby Hindu mosque, Yogmaya. This festival originated in 1812. At that time, the Mughal Emperor Akbar II (reigned 1806-1837) had his youngest son, Mirza Jahangir, exiled after a conflict with an East India Company official. His mother, Mumtaz Mahal Begum, made a dua that if her son returned safely, she would offer flowers at the Qutbuddin Bakhtiyar Kaki gongbei. A few years later, Mirza Jahangir returned safely, so his mother went to the gongbei to offer flowers and held a grand celebration in Mehrauli village. to cockfighting, kite flying, wrestling, and swimming, the Mughal court also offered flowers to the Hindu mosque in the village.













There are also many small halal snack shops here. I ate curry with roti bread at one of them, along with onions (piyaz) and a mint-garlic sauce.









The last summer palace of the Mughal dynasty—Zafar Mahal

Right next to the Sufi sheikh Qutbuddin gongbei is the last summer palace of the Mughal dynasty—Zafar Mahal.

Both the Delhi Sultanate and the Mughal dynasty attached great importance to the Qutbuddin gongbei, so much so that the Mughal Emperor Akbar II (reigned 1806-1837) built a summer palace right next to it, later known as Zafar Mahal, meaning 'Palace of Victory'.

The entrance to the palace was rebuilt in 1842 by the last Mughal emperor, Bahadur Shah II (reigned 1837-1857). This red sandstone gate was built in the style of a Hathi gate, designed specifically for riding elephants carrying a Howdah throne to pass through.







The top floor of the gatehouse is an arched room where the court band performed ceremonies, known as Naqqar Khana, which translates to drum house. This type of arched gallery overlooking a courtyard is called a Dalan in Indian architecture. At the very top is the traditional Indian roof eave known as a Chhajja.





Looking down from the Dalan, you see the management committee for the gongbei of Sheikh Qutbuddin to the north. The courtyard contains a 19th-century mosque and several Mughal-era tombs. One of these, the tomb of Empress Murad Bakht, wife of Mughal Emperor Shah Alam II (reigned 1759-1806), has now been turned into a residence.



To the east of the gate are rows of palace ruins. The nearby houses were once built in a European style and featured classic fireplaces. The houses further to the right were built using the traditional Indian Dalan arched structure.







The tomb garden of four Mughal emperors: 1713-1857.

At the far east of Zafar Mahal are two pure white marble buildings, right next to the gongbei of the Sufi Sheikh Qutbuddin. The marble screen enclosure inside was built by Mughal Emperor Jahandar Shah (reigned 1712-1713) as a tomb garden for his father, Bahadur Shah I (reigned 1707-1712). Later Mughal emperors Shah Alam II (reigned 1759-1806) and Akbar II (reigned 1806-1837) are also buried here. It is arguably the best place to experience the history of the late Mughal Empire. The tomb of the last emperor, Bahadur Shah II (reigned 1837-1857), was already prepared, but because he was held under house arrest by the British in Myanmar after 1857 and died far from home, only an empty grave remains for him in Zafar Mahal.

As a follower of Sheikh Qutbuddin, Bahadur Shah II felt a special attachment to this place. Shortly before he passed away, he wrote several Urdu Ghazal lyric poems expressing his sorrow at not being able to be buried here.









Moti Mosque: 1709.

North of the tomb garden is the Moti Mosque, built in 1709 by Mughal Emperor Bahadur Shah I, representing the respect the Mughal court held for the Sufi Sheikh Qutbuddin at the time. Bahadur Shah I's father, Mughal Emperor Aurangzeb (reigned 1658-1707), also built a white marble Moti Mosque inside the Red Fort in Delhi. It is larger than the one in Zafar Mahal, but both share the same design of three arches and three domes.











Tomb of Alauddin: 13th century.

In the courtyard of Zafar Mahal lies the tomb of Alauddin, the nephew of Iltutmish (reigned 1211-1236), the third sultan of the Mamluk dynasty of the Delhi Sultanate. He was a loyal follower of the Sufi Sheikh Qutbuddin and was buried next to the Sheikh's gongbei after he passed away.













Jamali Kamali Mosque: 1528-29.

In the southeast of Mehrauli Archaeological Park stands the Jamali Kamali Mosque and tomb, built between 1528 and 1529. The tomb belongs to the famous South Asian Sufi Sheikh and Persian poet Jamali Kamboh, who was a mentor to Sultan Sikandar Khan Lodi (reigned 1489-1517) of the Delhi Sultanate's Lodi dynasty.

The name Jamali comes from the Urdu word Jamal, which means beauty. Jamali belonged to the Suhrawardiyya Sufi order. He traveled widely in his youth and later became a court poet for the Lodi dynasty. Sultan Sikandar Khan Lodi also enjoyed writing poetry, so he often asked Jamali for advice on his work.

After the Lodi dynasty fell in 1526, the first two Mughal emperors, Babur and Humayun, continued to support Jamali. Between 1530 and 1536, Jamali wrote the book Siyar-l-Arifin in Persian, which documented the two major South Asian Sufi orders of the time, the Chishti and the Suhrawardiyya. In 1536, Jamali passed away while accompanying Mughal Emperor Humayun on a military campaign to Gujarat.

The mosque is built of red sandstone and white marble. It is considered a transition between the architectural styles of the Lodi and Mughal dynasties and holds an important place in the history of Indian architecture. The overall design continues the five-arch style of the Lodi dynasty, with the middle arch being the largest and topped by a Lodi-style dome. The mosque sits on a platform, making it look taller from the back, where you can also see octagonal towers and traditional Indian Jharokha stone windows.

The pilasters inside the mosque have a unique grooved design. The five arches correspond to five mihrabs, with the central mihrab being the most exquisite.



















The south gate of the mosque is built of red sandstone and marble and is one of the earliest examples of Mughal architecture.



The tomb has a flat roof decorated with colorful tiles and plaster patterns, carved with inscriptions written by Jamali himself. The decorations inside are said to be beautiful, but unfortunately, the door was locked when I visited, so I could not see them.



Tomb of Khan Shahid: 1286

Further south of Jamali Kamali mosque is a 13th-century tomb. It belongs to Khan Shahid, the son of Ghiyas ud din Balban, the ninth sultan of the Mamluk dynasty of the Delhi Sultanate, who reigned from 1266 to 1286. Khan Shahid died in battle against the Chagatai Mongols in 1286, which is how he earned the title Khan Shahid.

The entire site has a 5-meter-high wall, three gates, and two heavily collapsed tomb structures inside.

Today, it is a simple and tidy open-air mosque. I had never seen an open-air mosque among ancient ruins deep in the woods back home, and this was my first time seeing one in India. I was deeply moved the moment I walked through the gate, a feeling you cannot get just by looking at photos. It lacks the grandeur and bustle of a large mosque, but it has a unique charm that drew me in. Time seems to stand still here, free from outside interference, with only the centuries-old devotion of the Muslim community. No matter the environment, as long as you have faith in your heart, even ruins can be a place for prayer.















Madhi mosque: Lodi dynasty, 15th century

Continuing south from Jamali Kamali mosque, you reach Madhi mosque, built during the Lodi dynasty in the 15th century. The mosque is hidden in a mango orchard and is now a playground for pigeons and monkeys.

The design of this mosque is unique and very distinctive. The mosque sits on a platform. On the east side is a Lodi-style domed gate featuring stone windows (jharokha) in a very local Indian style. After climbing the steps and passing through the gate, you can see a spacious courtyard. There used to be graves in the middle of the courtyard, but most are gone now.

On the west side of the courtyard is an open-air prayer wall (qibla wall) consisting of three mihrabs, one large and two small. There were once carvings of scriptures on it, but almost nothing remains. Around the mihrabs are a series of small niches, and the top still has blue tiles often seen on Lodi dynasty buildings.

Interestingly, two roofed arcades were built on both sides of the prayer wall. This structure, which sits between an open-air prayer wall mosque and a roofed indoor mosque, is extremely rare, and there is still no definitive research explaining why it was built this way.



















Bagichi mosque: Lodi dynasty, 15th century

To the west of Madhi mosque is another Lodi-era open-air prayer wall mosque called Bagichi. These two mosques are very similar in shape, both on large platforms, and the mihrabs are almost identical.

As a historical site in the archaeological park, it should be managed by the Archaeological Survey of India (ASI) like Madhi mosque. However, to address the education of local Muslim children, the Wakf board, which manages the mosque, currently uses it as a madrasa where local children can come to study.

After being kindly reminded that photography is prohibited inside the courtyard, I stayed outside and filmed the students playing cricket. The children here are all very cute and love to have their photos taken.



















Rajon ki Boli stepwell: 1506

In the forest of the Mehrauli Archaeological Park in Delhi, there is a very beautiful stepwell (boli) called Rajon ki Boli, built in 1506 during the Lodi dynasty (1451-1526). The name Rojan likely comes from the stonemason Raj.

This Boli stepwell has four levels, including arched walkways and inner rooms, but you can usually only see three levels because the bottom one holds water. The Boli stepwell was not just for storing water; it was also a great place to cool off during the summer.





Above the Boli, there is a mosque and a tomb with a twelve-pillared domed pavilion (chhatri). The inscription says it was built in 1506 by Daulat Khan Khwaja Muhammad. The mosque features rich calligraphy carvings, and the top of the tomb has the classic petal design of the Lodi dynasty.

This combination of a stepwell, mosque, and tomb represents the Muslim view of the two worlds. The stepwell was built to help the neighborhood in this life, while the mosque and tomb were built to help reach Paradise in the next life.















Adham Khan's Tomb: 1562

At the intersection southwest of the Qutub Minar area stands an octagonal tomb (gongbei) from the Mughal dynasty, built in 1562. It sits on the southern wall of Lal Kot, the first city of Delhi. The tomb belongs to Maham Anga, the foster mother of the Mughal Emperor Akbar, and her son, Adham Khan.

Maham Anga was very skilled at improving her own status and her son's position in the Mughal court. In 1560, Akbar had a falling out with his regent, Bairam Khan. For the next two years, Maham Anga became the actual regent of the Mughal dynasty, and her son became a top general.

In 1562, Adham Khan tried to murder his rival, Atagh Khan, who was Akbar's favorite general. Akbar caught him immediately. Akbar ordered his men to throw Adham Khan off the city wall twice until he died. Maham Anga was heartbroken when she heard the news of her son's death and died of grief just forty days later.

After Maham Anga and her son died, Akbar ordered a tomb to be built for them. Although it was built at the same time as Humayun's Tomb, this is the last octagonal tomb (gongbei) in the Lodi dynasty style in Indian history. Some say it was designed specifically for a traitor because octagonal shapes do not appear in any other Mughal buildings of that time, though they were common in the earlier Sur dynasty and the Lodi dynasty of the Delhi Sultanate. Adham Khan's tomb also has some early Mughal features, such as the six-pointed star patterns on the outer wall, which are exactly the same as those on Humayun's Tomb.

In the 1830s, a British officer named Blake turned this place into a dining hall and removed the tombstones of Maham Anga and her son. After Blake died, the site was used as a guesthouse, a police station, and a post office. Between 1899 and 1905, Viceroy George Nathaniel Curzon ordered the tomb to be restored and Adham Khan's tombstone replaced, but his mother Maham Anga's tombstone was never found.



















Chaumukha Darwaza: 14th-15th century

When you exit the southeast gate of the Qutub Minar area and take the small path into the archaeological park, the first monument you see is the ruins called Chaumukha Darwaza. It is believed that this was once a gate to the city of Lal Kot. It has the style of the Tughlaq dynasty (1320-1413) of the Delhi Sultanate and may have been repaired during the Lodi dynasty.













Muhammad Quli Khan's Tomb: Early 17th century

South of Chaumukha Darwaza is an octagonal Mughal tomb from the early 17th century with beautiful calligraphy carvings. The tomb belongs to Muhammad Quli Khan, who was the son of Maham Anga, the foster mother of the Mughal Emperor Akbar (reigned 1556-1605), and the younger brother of Adham Khan.

After the 19th century, the site was bought by Sir Thomas Metcalfe, an agent to the court of the last Mughal Emperor Bahadur Shah II (reigned 1837-1857). He converted it into a vacation garden in the European style called Dilkhusha, which means 'joy of the heart' in Urdu.

Sir Metcalfe turned the tomb into a dining hall and added wings as living rooms, bedrooms, and bathrooms. Today, only the ruins of one wing remain. Besides this, Sir Metcalfe converted other nearby buildings into guest rooms, staff quarters, and stables, but many of these have not survived.



















Other Lodi Dynasty Tombs: 15th-16th century

South of Adham Khan's tomb is a tomb from the Lodi dynasty (1451-1526) of the Delhi Sultanate. The person buried here is unknown. The tomb sits on a platform. In the center is a domed pavilion (chhatri) made of twelve pillars, surrounded by more than twenty graves. There is an octagonal corner platform on each side of the terrace.









Stroll along the forest paths in the eastern part of the archaeological park to see a series of tombs from the Lodi dynasty. These structures were once half-buried in silt, but the Indian National Trust for Art and Cultural Heritage (INTACH) recently cleaned and restored them.









The park contains many other Lodi dynasty tombs and prayer wall mosques, including many ancient monuments with no clear historical records.











A simple and classic Lodi dynasty tomb and prayer wall design. The tomb connects to the prayer wall, which features three mihrabs—one large and two small.



Continue Read »
Reposted from the web

Summary: Mehrauli Archaeological Park — Delhi Muslim History is presented here as a firsthand travel account in clear English, beginning with this scene: Today I am introducing an archaeological park in the southern suburbs of Delhi that is well worth a visit. The account keeps its focus on Delhi Travel, Mehrauli, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

Today I am introducing an archaeological park in the southern suburbs of Delhi that is well worth a visit.

I previously mentioned in 'The First City of Delhi—The Minaret Reaching the Clouds' that in 1193, the Ghurid dynasty general Qutb al-Din Aibak became the governor of northern India. He ruled from the city of Lal Kot in Delhi and officially established the Delhi Sultanate in 1206.

Qutb al-Din Aibak built a massive mosque in Lal Kot, and the Qutb Minar is known as the tallest ancient minaret. Later, two large-scale expansions by his successors, Iltutmish in 1225 and Alauddin Khalji in 1310, made Lal Kot the political, religious, and cultural center of the Delhi Sultanate.

The Qutb Minar site was listed as a UNESCO World Heritage site in 1993, and many tourists visit it for its fame. However, on the south side of the site, there is also the 80-hectare Mehrauli Archaeological Park. Although it is not as famous as the Qutb Minar site, it is dotted with over 100 historical monuments spanning a thousand years hidden in the forest, making it equally worth exploring.

The heart of Mehrauli Archaeological Park is the gongbei (shrine) of the famous South Asian Sufi sheikh Qutbuddin Bakhtiyar Kaki (1173-1235). This is the first Sufi gongbei in Delhi and is very prestigious. Around the Qutbuddin gongbei are buried many nobles from the Delhi Sultanate and Mughal Empire periods, spanning from the 13th to the 19th century. These include the son and nephew of a Mamluk sultan, the Sufi mentor of a Lodi sultan, and the foster mother and a general of the Mughal Emperor Akbar. In the 18th century, the Mughal dynasty even built a summer palace right next to the Qutbuddin gongbei, where three Mughal emperors are buried. The tomb of the last emperor, Bahadur Shah II, was also prepared, but he died in exile in Myanmar after being banished by the British.

There are also many mosques in the park. The 15th-century Madhi Mosque combines the styles of an open-air prayer wall mosque and a roofed indoor mosque, making its architectural structure unique. The 16th-century Jamali Kamali Mosque is considered a transition between the Lodi and Mughal architectural styles and holds an important place in the history of Indian architecture. The 18th-century Moti Mosque was built by the Mughal Emperor Bahadur Shah I using pure white marble, representing the Mughal dynasty's respect for the Sufi sheikh.



Looking out at Delhi's landmark, the Qutb Minar, from within the park.



Mehrauli Village

The Sufi sheikh Qutbuddin Bakhtiyar Kaki (1173-1235) was born in Osh, in present-day Kyrgyzstan. After inheriting the Sufi tradition of Sheikh Mu'in al-Din Chishti in Osh, he began leading the Chishti Order and came to Delhi to preach during the reign of Iltutmish (reigned 1211-1236), the third sultan of the Mamluk dynasty of the Delhi Sultanate. The sheikh's khanqah (spiritual retreat) was built outside the southwest wall of the Delhi Sultanate capital, Lal Kot, and his dargah (gongbei) was also built there after he returned to Allah.

After the gongbei was built, the Mehrauli village, primarily inhabited by Muslims, gradually formed around it. Because Qutbuddin had a major influence on the development of Sufism in South Asia, his ideas of love and charity influenced not only Muslims but also Hindus, Christians, and Sikhs. Therefore, not only is a grand ceremony held every year on the sheikh's death anniversary (Urs), but believers of various religions also visit the sheikh's gongbei every week. Mehrauli village is very lively every day. On the street, you can see various shops selling Sufi supplies, mainly burial shrouds and fresh flowers for offerings, as well as various scripture amulets and perfumes.

Interestingly, Mehrauli village is also the venue for Delhi's famous interfaith festival, Phool Waalon Ki Sair. This is a celebration attended by both Muslims and Hindus, usually held in September after the rainy season. Led by musicians and dancers, people walk 32 kilometers from Old Delhi, carrying giant fans made of fresh flowers called pankhas, to offer them to both the Qutbuddin Bakhtiyar Kaki gongbei and the nearby Hindu mosque, Yogmaya. This festival originated in 1812. At that time, the Mughal Emperor Akbar II (reigned 1806-1837) had his youngest son, Mirza Jahangir, exiled after a conflict with an East India Company official. His mother, Mumtaz Mahal Begum, made a dua that if her son returned safely, she would offer flowers at the Qutbuddin Bakhtiyar Kaki gongbei. A few years later, Mirza Jahangir returned safely, so his mother went to the gongbei to offer flowers and held a grand celebration in Mehrauli village. to cockfighting, kite flying, wrestling, and swimming, the Mughal court also offered flowers to the Hindu mosque in the village.













There are also many small halal snack shops here. I ate curry with roti bread at one of them, along with onions (piyaz) and a mint-garlic sauce.









The last summer palace of the Mughal dynasty—Zafar Mahal

Right next to the Sufi sheikh Qutbuddin gongbei is the last summer palace of the Mughal dynasty—Zafar Mahal.

Both the Delhi Sultanate and the Mughal dynasty attached great importance to the Qutbuddin gongbei, so much so that the Mughal Emperor Akbar II (reigned 1806-1837) built a summer palace right next to it, later known as Zafar Mahal, meaning 'Palace of Victory'.

The entrance to the palace was rebuilt in 1842 by the last Mughal emperor, Bahadur Shah II (reigned 1837-1857). This red sandstone gate was built in the style of a Hathi gate, designed specifically for riding elephants carrying a Howdah throne to pass through.







The top floor of the gatehouse is an arched room where the court band performed ceremonies, known as Naqqar Khana, which translates to drum house. This type of arched gallery overlooking a courtyard is called a Dalan in Indian architecture. At the very top is the traditional Indian roof eave known as a Chhajja.





Looking down from the Dalan, you see the management committee for the gongbei of Sheikh Qutbuddin to the north. The courtyard contains a 19th-century mosque and several Mughal-era tombs. One of these, the tomb of Empress Murad Bakht, wife of Mughal Emperor Shah Alam II (reigned 1759-1806), has now been turned into a residence.



To the east of the gate are rows of palace ruins. The nearby houses were once built in a European style and featured classic fireplaces. The houses further to the right were built using the traditional Indian Dalan arched structure.







The tomb garden of four Mughal emperors: 1713-1857.

At the far east of Zafar Mahal are two pure white marble buildings, right next to the gongbei of the Sufi Sheikh Qutbuddin. The marble screen enclosure inside was built by Mughal Emperor Jahandar Shah (reigned 1712-1713) as a tomb garden for his father, Bahadur Shah I (reigned 1707-1712). Later Mughal emperors Shah Alam II (reigned 1759-1806) and Akbar II (reigned 1806-1837) are also buried here. It is arguably the best place to experience the history of the late Mughal Empire. The tomb of the last emperor, Bahadur Shah II (reigned 1837-1857), was already prepared, but because he was held under house arrest by the British in Myanmar after 1857 and died far from home, only an empty grave remains for him in Zafar Mahal.

As a follower of Sheikh Qutbuddin, Bahadur Shah II felt a special attachment to this place. Shortly before he passed away, he wrote several Urdu Ghazal lyric poems expressing his sorrow at not being able to be buried here.









Moti Mosque: 1709.

North of the tomb garden is the Moti Mosque, built in 1709 by Mughal Emperor Bahadur Shah I, representing the respect the Mughal court held for the Sufi Sheikh Qutbuddin at the time. Bahadur Shah I's father, Mughal Emperor Aurangzeb (reigned 1658-1707), also built a white marble Moti Mosque inside the Red Fort in Delhi. It is larger than the one in Zafar Mahal, but both share the same design of three arches and three domes.











Tomb of Alauddin: 13th century.

In the courtyard of Zafar Mahal lies the tomb of Alauddin, the nephew of Iltutmish (reigned 1211-1236), the third sultan of the Mamluk dynasty of the Delhi Sultanate. He was a loyal follower of the Sufi Sheikh Qutbuddin and was buried next to the Sheikh's gongbei after he passed away.













Jamali Kamali Mosque: 1528-29.

In the southeast of Mehrauli Archaeological Park stands the Jamali Kamali Mosque and tomb, built between 1528 and 1529. The tomb belongs to the famous South Asian Sufi Sheikh and Persian poet Jamali Kamboh, who was a mentor to Sultan Sikandar Khan Lodi (reigned 1489-1517) of the Delhi Sultanate's Lodi dynasty.

The name Jamali comes from the Urdu word Jamal, which means beauty. Jamali belonged to the Suhrawardiyya Sufi order. He traveled widely in his youth and later became a court poet for the Lodi dynasty. Sultan Sikandar Khan Lodi also enjoyed writing poetry, so he often asked Jamali for advice on his work.

After the Lodi dynasty fell in 1526, the first two Mughal emperors, Babur and Humayun, continued to support Jamali. Between 1530 and 1536, Jamali wrote the book Siyar-l-Arifin in Persian, which documented the two major South Asian Sufi orders of the time, the Chishti and the Suhrawardiyya. In 1536, Jamali passed away while accompanying Mughal Emperor Humayun on a military campaign to Gujarat.

The mosque is built of red sandstone and white marble. It is considered a transition between the architectural styles of the Lodi and Mughal dynasties and holds an important place in the history of Indian architecture. The overall design continues the five-arch style of the Lodi dynasty, with the middle arch being the largest and topped by a Lodi-style dome. The mosque sits on a platform, making it look taller from the back, where you can also see octagonal towers and traditional Indian Jharokha stone windows.

The pilasters inside the mosque have a unique grooved design. The five arches correspond to five mihrabs, with the central mihrab being the most exquisite.



















The south gate of the mosque is built of red sandstone and marble and is one of the earliest examples of Mughal architecture.



The tomb has a flat roof decorated with colorful tiles and plaster patterns, carved with inscriptions written by Jamali himself. The decorations inside are said to be beautiful, but unfortunately, the door was locked when I visited, so I could not see them.



Tomb of Khan Shahid: 1286

Further south of Jamali Kamali mosque is a 13th-century tomb. It belongs to Khan Shahid, the son of Ghiyas ud din Balban, the ninth sultan of the Mamluk dynasty of the Delhi Sultanate, who reigned from 1266 to 1286. Khan Shahid died in battle against the Chagatai Mongols in 1286, which is how he earned the title Khan Shahid.

The entire site has a 5-meter-high wall, three gates, and two heavily collapsed tomb structures inside.

Today, it is a simple and tidy open-air mosque. I had never seen an open-air mosque among ancient ruins deep in the woods back home, and this was my first time seeing one in India. I was deeply moved the moment I walked through the gate, a feeling you cannot get just by looking at photos. It lacks the grandeur and bustle of a large mosque, but it has a unique charm that drew me in. Time seems to stand still here, free from outside interference, with only the centuries-old devotion of the Muslim community. No matter the environment, as long as you have faith in your heart, even ruins can be a place for prayer.















Madhi mosque: Lodi dynasty, 15th century

Continuing south from Jamali Kamali mosque, you reach Madhi mosque, built during the Lodi dynasty in the 15th century. The mosque is hidden in a mango orchard and is now a playground for pigeons and monkeys.

The design of this mosque is unique and very distinctive. The mosque sits on a platform. On the east side is a Lodi-style domed gate featuring stone windows (jharokha) in a very local Indian style. After climbing the steps and passing through the gate, you can see a spacious courtyard. There used to be graves in the middle of the courtyard, but most are gone now.

On the west side of the courtyard is an open-air prayer wall (qibla wall) consisting of three mihrabs, one large and two small. There were once carvings of scriptures on it, but almost nothing remains. Around the mihrabs are a series of small niches, and the top still has blue tiles often seen on Lodi dynasty buildings.

Interestingly, two roofed arcades were built on both sides of the prayer wall. This structure, which sits between an open-air prayer wall mosque and a roofed indoor mosque, is extremely rare, and there is still no definitive research explaining why it was built this way.



















Bagichi mosque: Lodi dynasty, 15th century

To the west of Madhi mosque is another Lodi-era open-air prayer wall mosque called Bagichi. These two mosques are very similar in shape, both on large platforms, and the mihrabs are almost identical.

As a historical site in the archaeological park, it should be managed by the Archaeological Survey of India (ASI) like Madhi mosque. However, to address the education of local Muslim children, the Wakf board, which manages the mosque, currently uses it as a madrasa where local children can come to study.

After being kindly reminded that photography is prohibited inside the courtyard, I stayed outside and filmed the students playing cricket. The children here are all very cute and love to have their photos taken.



















Rajon ki Boli stepwell: 1506

In the forest of the Mehrauli Archaeological Park in Delhi, there is a very beautiful stepwell (boli) called Rajon ki Boli, built in 1506 during the Lodi dynasty (1451-1526). The name Rojan likely comes from the stonemason Raj.

This Boli stepwell has four levels, including arched walkways and inner rooms, but you can usually only see three levels because the bottom one holds water. The Boli stepwell was not just for storing water; it was also a great place to cool off during the summer.





Above the Boli, there is a mosque and a tomb with a twelve-pillared domed pavilion (chhatri). The inscription says it was built in 1506 by Daulat Khan Khwaja Muhammad. The mosque features rich calligraphy carvings, and the top of the tomb has the classic petal design of the Lodi dynasty.

This combination of a stepwell, mosque, and tomb represents the Muslim view of the two worlds. The stepwell was built to help the neighborhood in this life, while the mosque and tomb were built to help reach Paradise in the next life.















Adham Khan's Tomb: 1562

At the intersection southwest of the Qutub Minar area stands an octagonal tomb (gongbei) from the Mughal dynasty, built in 1562. It sits on the southern wall of Lal Kot, the first city of Delhi. The tomb belongs to Maham Anga, the foster mother of the Mughal Emperor Akbar, and her son, Adham Khan.

Maham Anga was very skilled at improving her own status and her son's position in the Mughal court. In 1560, Akbar had a falling out with his regent, Bairam Khan. For the next two years, Maham Anga became the actual regent of the Mughal dynasty, and her son became a top general.

In 1562, Adham Khan tried to murder his rival, Atagh Khan, who was Akbar's favorite general. Akbar caught him immediately. Akbar ordered his men to throw Adham Khan off the city wall twice until he died. Maham Anga was heartbroken when she heard the news of her son's death and died of grief just forty days later.

After Maham Anga and her son died, Akbar ordered a tomb to be built for them. Although it was built at the same time as Humayun's Tomb, this is the last octagonal tomb (gongbei) in the Lodi dynasty style in Indian history. Some say it was designed specifically for a traitor because octagonal shapes do not appear in any other Mughal buildings of that time, though they were common in the earlier Sur dynasty and the Lodi dynasty of the Delhi Sultanate. Adham Khan's tomb also has some early Mughal features, such as the six-pointed star patterns on the outer wall, which are exactly the same as those on Humayun's Tomb.

In the 1830s, a British officer named Blake turned this place into a dining hall and removed the tombstones of Maham Anga and her son. After Blake died, the site was used as a guesthouse, a police station, and a post office. Between 1899 and 1905, Viceroy George Nathaniel Curzon ordered the tomb to be restored and Adham Khan's tombstone replaced, but his mother Maham Anga's tombstone was never found.



















Chaumukha Darwaza: 14th-15th century

When you exit the southeast gate of the Qutub Minar area and take the small path into the archaeological park, the first monument you see is the ruins called Chaumukha Darwaza. It is believed that this was once a gate to the city of Lal Kot. It has the style of the Tughlaq dynasty (1320-1413) of the Delhi Sultanate and may have been repaired during the Lodi dynasty.













Muhammad Quli Khan's Tomb: Early 17th century

South of Chaumukha Darwaza is an octagonal Mughal tomb from the early 17th century with beautiful calligraphy carvings. The tomb belongs to Muhammad Quli Khan, who was the son of Maham Anga, the foster mother of the Mughal Emperor Akbar (reigned 1556-1605), and the younger brother of Adham Khan.

After the 19th century, the site was bought by Sir Thomas Metcalfe, an agent to the court of the last Mughal Emperor Bahadur Shah II (reigned 1837-1857). He converted it into a vacation garden in the European style called Dilkhusha, which means 'joy of the heart' in Urdu.

Sir Metcalfe turned the tomb into a dining hall and added wings as living rooms, bedrooms, and bathrooms. Today, only the ruins of one wing remain. Besides this, Sir Metcalfe converted other nearby buildings into guest rooms, staff quarters, and stables, but many of these have not survived.



















Other Lodi Dynasty Tombs: 15th-16th century

South of Adham Khan's tomb is a tomb from the Lodi dynasty (1451-1526) of the Delhi Sultanate. The person buried here is unknown. The tomb sits on a platform. In the center is a domed pavilion (chhatri) made of twelve pillars, surrounded by more than twenty graves. There is an octagonal corner platform on each side of the terrace.









Stroll along the forest paths in the eastern part of the archaeological park to see a series of tombs from the Lodi dynasty. These structures were once half-buried in silt, but the Indian National Trust for Art and Cultural Heritage (INTACH) recently cleaned and restored them.









The park contains many other Lodi dynasty tombs and prayer wall mosques, including many ancient monuments with no clear historical records.











A simple and classic Lodi dynasty tomb and prayer wall design. The tomb connects to the prayer wall, which features three mihrabs—one large and two small.



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Halal Travel Guide: Mehrauli Archaeological Park — Delhi Muslim History (Part 2)

Reposted from the web

Summary: Mehrauli Archaeological Park — Delhi Muslim History is presented here as a firsthand travel account in clear English. The account keeps its focus on Delhi Travel, Mehrauli, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.





Continue Read »
Reposted from the web

Summary: Mehrauli Archaeological Park — Delhi Muslim History is presented here as a firsthand travel account in clear English. The account keeps its focus on Delhi Travel, Mehrauli, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.





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Pakistan Cultural Night: Halal Food, Kathak Dance and Muslim Community

Reposted from the web

Summary: Pakistan Cultural Night: Halal Food, Kathak Dance and Muslim Community is presented here as a firsthand travel account in clear English, beginning with this scene: On November 1, I attended the Pakistan Cultural Night held by the SCOLAR youth platform at ZamZam Pakistani Restaurant in Beijing. The account keeps its focus on Pakistan Culture, Halal Food, Muslim Community while preserving the names, places, food, and historical details from the Chinese source.

On November 1, I attended the Pakistan Cultural Night held by the SCOLAR youth platform at ZamZam Pakistani Restaurant in Beijing. All profits from the event were donated to flood relief efforts in Pakistan. I met many friends (dostani) at the event, including both old friends and new ones, and the atmosphere was wonderful. We enjoyed Pakistani food together, held a cultural trivia contest, and watched and learned the traditional Pakistani Kathak dance.

Kathak is the only South Asian classical dance with Persian influences. It was first performed by wandering poets and later entered the royal courts during the Mughal Empire, becoming an elegant and highly stylized dance. During the Mughal period, many Persian and Central Asian elements were added to Kathak, including spinning movements similar to those in Sufi rituals. Today, Kathak holds an important place in South Asian Muslim society and is known as a blend of Hindu and Muslim cultures.



















I had the buffet at ZamZam, which included lamb curry, chickpea masala (chana masala), chicken skewers (tikka), butter chicken, chicken biryani rice, fried vegetable fritters (pakora), fried curry pastries (samosa), and various desserts, along with my favorite lemon mint water.

















Continue Read »
Reposted from the web

Summary: Pakistan Cultural Night: Halal Food, Kathak Dance and Muslim Community is presented here as a firsthand travel account in clear English, beginning with this scene: On November 1, I attended the Pakistan Cultural Night held by the SCOLAR youth platform at ZamZam Pakistani Restaurant in Beijing. The account keeps its focus on Pakistan Culture, Halal Food, Muslim Community while preserving the names, places, food, and historical details from the Chinese source.

On November 1, I attended the Pakistan Cultural Night held by the SCOLAR youth platform at ZamZam Pakistani Restaurant in Beijing. All profits from the event were donated to flood relief efforts in Pakistan. I met many friends (dostani) at the event, including both old friends and new ones, and the atmosphere was wonderful. We enjoyed Pakistani food together, held a cultural trivia contest, and watched and learned the traditional Pakistani Kathak dance.

Kathak is the only South Asian classical dance with Persian influences. It was first performed by wandering poets and later entered the royal courts during the Mughal Empire, becoming an elegant and highly stylized dance. During the Mughal period, many Persian and Central Asian elements were added to Kathak, including spinning movements similar to those in Sufi rituals. Today, Kathak holds an important place in South Asian Muslim society and is known as a blend of Hindu and Muslim cultures.



















I had the buffet at ZamZam, which included lamb curry, chickpea masala (chana masala), chicken skewers (tikka), butter chicken, chicken biryani rice, fried vegetable fritters (pakora), fried curry pastries (samosa), and various desserts, along with my favorite lemon mint water.

















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Halal Travel Guide: Delhi Humayun's Tomb — Mughal Architecture and History

Reposted from the web

Summary: Delhi Humayun's Tomb — Mughal Architecture and History is presented here as a firsthand travel account in clear English, beginning with this scene: Humayun's Tomb (Maqbara-i Humayun) is the final resting place of Humayun, the second emperor of the Mughal Empire. The account keeps its focus on Humayun's Tomb, Mughal History, Delhi Travel while preserving the names, places, food, and historical details from the Chinese source.

Humayun's Tomb (Maqbara-i Humayun) is the final resting place of Humayun, the second emperor of the Mughal Empire. It was commissioned in 1558 by his wife, Bega Begum, and designed by a Persian architect. It is the first garden-style tomb in South Asia and the first grand red sandstone imperial tomb of the Mughal Empire. It was added to the World Heritage List in 1993.

In my book, The Sixth City of Delhi: The Birth of the Mughal Dynasty, I wrote about how Humayun built a new capital in Delhi in 1533 called Din Panah, which means 'Refuge of the Faith'. On January 24, 1556, Humayun was reading on the second floor of the library inside Din Panah. When the muezzin called the adhan, Humayun hurried downstairs to perform namaz. He tripped on the stairs, fell, and passed away. His 13-year-old son, Akbar, then took the throne.

Humayun's Tomb is located south of Din Panah, right next to the famous South Asian Sufi shrine, the Nizamuddin Dargah (Nizamuddin Mazar). Construction began in 1556 and finished in 1572, taking 16 years to complete. Records show that after Queen Bega Begum returned from Hajj, she dedicated herself to building the tomb. She chose the Persian architect Mirak Mirza Ghiyas from the ancient city of Herat to design it. Mirak Mirza Ghiyas had designed buildings in Herat, Bukhara, and other parts of India. He passed away before the tomb was finished, and his son, Sayyed Muhammad, completed the project.

Humayun's Tomb

Humayun's Tomb carries on the Indo-Islamic architectural style developed since the Delhi Sultanate. It is the first Indian building to use a Persian double dome, which consists of an inner and outer Persian hemispherical dome.

The main dome is surrounded by Chhatri (domed pavilions) and smaller decorative spires called Guldasta, both of which are unique to Indo-Islamic architecture. Guldasta means 'bundled bouquet' in Persian, and in Indo-Islamic architecture, it usually takes the shape of a flower. Both of these designs are a fusion of Persian pavilions and the Hindu roof tower known as a Sikhara.

Below the pure white marble main dome, the main body of the structure is built from a mix of white marble and red and yellow sandstone. In the center is a Persian-style Iwan (arched gateway), surrounded by many Jali (lattice screens) typical of Indo-Islamic architecture. These windows are said to be closely related to the Mashrabiya lattice windows that originated in Arabia.

The main building sits on a massive 8-meter-high terrace, with its sides also decorated by a series of arched Iwan.



















Humayun's Tomb is surrounded by a traditional Persian four-part garden called a Charbagh. The name means 'four gardens' in Persian and comes from the 'four gardens' mentioned in the Quran (55:46): 'But for he who has feared the position of his Lord are two gardens.' And (55:62): 'And below them both are two gardens.' The hallmark of a Charbagh garden is two axes that intersect at the center, dividing the garden into four sections. Babur, the founder of the Mughal Empire, used a Charbagh garden for his tomb in Kabul, Afghanistan, but Humayun's Tomb was the first time this Persian garden style was brought to India.











The interior of Humayun's Tomb consists of a main hall under the central dome and eight rooms arranged in two levels around it. Humayun's tombstone is in the center of the main hall, while his actual burial site is in a basement below the tombstone, accessible only through a separate passage outside the main structure. In 1611, English merchant William Finch visited Humayun's Tomb. He recorded that the interior had rich decorations and carpets, and the tombstone was covered by a Shamiana (ceremonial tent). He also noted that a Quran, Humayun's sword, turban, and shoes were on display, though none of these can be seen today.

Other rooms contain the graves of members of the Mughal court, including Humayun's queens Bega Begum and Hamida Begum, several of his daughters, and the seventh Mughal emperor, Bahadur Shah I. Unlike the Delhi Sultanate period, which built elaborate mihrab (prayer niches) on the west side of tombs, Humayun's Tomb cleverly uses Jali lattice screens as a mihrab. Light shines through the screens into the room, creating areas of brightness and shadow depending on the angle. The tomb also carefully displays the process of making Jali lattice screens.

















The terrace outside the main building also holds many tombstones of Mughal royalty and nobles, including Dara Shikoh, the eldest son of Shah Jahan who was murdered by Aurangzeb. Because of this, the area is also called the 'dormitory of the Mughals'.



Barber's Tomb

On the southeast side of Humayun's Tomb is the 'Barber's Tomb', built in 1590. It holds the grave of the personal barber to the third Mughal emperor, Akbar, who was also one of Akbar's closest servants. This tomb also features a Persian double-dome structure, appearing as two domes from the inside and outside, and has a Chhatri domed pavilion at each of the four corners.



















West Gate

The Persian garden surrounding Humayun's Tomb has a gate on each side. The West Gate is the main entrance; it has an I-shaped structure with splayed walls on the west side and two Chhatri domed pavilions on top.











Bu Halima Garden Tomb Gate

Directly across from the west gate of Humayun's Tomb stands the 16th-century gate of the Bu Halima Garden Tomb. There are no records identifying who Bu Halima was. The gate features a classic Indian-style stone window (jharokha), which is a signature element of ancient Indian building facades.

Between 2012 and 2013, the Aga Khan Trust for Culture hired craftsmen to restore the site using traditional techniques and materials. They replaced missing glazed tiles and mosaics and swapped modern cement for traditional lime mortar.











Afsarwala Tomb and Mosque

The Afsarwala Tomb and Mosque are located southwest of Humayun's Tomb and were built between 1566 and 1567. Unfortunately, the tombstone only lists the construction date and nothing about the person buried there. It is believed they were likely a noble in the court of the Mughal Emperor Akbar, as the name 'Afsarwala' suggests the person was a military officer.



















North Gate of Arab Sarai

On the main road west of Humayun's Tomb stands the north gate of Arab Sarai. The original site of Arab Sarai is now an industrial training institute.

The gate originally included a main entrance and arched rooms on both sides, but most of it has collapsed, leaving only the facade well-preserved. The gate is built from light-colored quartzite and red sandstone, matching the style of Humayun's Tomb. The gate features exquisite traditional Indian stone windows (jharokha) decorated with colorful tiles.

Some say this was where the Persian craftsmen who built Humayun's Tomb lived, while legend has it that it housed 300 reciters brought back by Humayun's queen, Haji Begum, after her pilgrimage.

In recent years, the Aga Khan Trust for Culture restored the site, reinforcing the main structure and replacing missing tiles.











Sufi shrine (gongbei) Dargah Patte Waali

Northwest of Humayun's Tomb is a Sufi shrine (gongbei) called Dargah Patte Waali. It holds the graves of the famous Indian Sufi saints Hazrat Shamshuddin Patty Shah and Hazrat Maulana Abdul Qadir Jahangiri. They were said to be contemporaries of the famous nearby Sufi saint Nizamuddin, and the shrine was first ordered to be built in 1325 by the Tughlaq dynasty of the Delhi Sultanate.

While walking through the Humayun's Tomb area, I faintly heard music outside the walls. I quickly left the site and went to Dargah Patte Waali outside the wall. Everyone was holding a gathering (mehfil) and performing Qawwali, the most distinctive form of devotional singing in South Asia. It was my first time hearing Qawwali live, and it was very moving. Unfortunately, I didn't have much information at the time. In fact, the nearby Nizamuddin Dargah hosts Qawwali performances every evening, and that is the birthplace of Qawwali. After returning home and looking it up, I realized I really want to go back to South Asia and experience the charm of Qawwali again.



Continue Read »
Reposted from the web

Summary: Delhi Humayun's Tomb — Mughal Architecture and History is presented here as a firsthand travel account in clear English, beginning with this scene: Humayun's Tomb (Maqbara-i Humayun) is the final resting place of Humayun, the second emperor of the Mughal Empire. The account keeps its focus on Humayun's Tomb, Mughal History, Delhi Travel while preserving the names, places, food, and historical details from the Chinese source.

Humayun's Tomb (Maqbara-i Humayun) is the final resting place of Humayun, the second emperor of the Mughal Empire. It was commissioned in 1558 by his wife, Bega Begum, and designed by a Persian architect. It is the first garden-style tomb in South Asia and the first grand red sandstone imperial tomb of the Mughal Empire. It was added to the World Heritage List in 1993.

In my book, The Sixth City of Delhi: The Birth of the Mughal Dynasty, I wrote about how Humayun built a new capital in Delhi in 1533 called Din Panah, which means 'Refuge of the Faith'. On January 24, 1556, Humayun was reading on the second floor of the library inside Din Panah. When the muezzin called the adhan, Humayun hurried downstairs to perform namaz. He tripped on the stairs, fell, and passed away. His 13-year-old son, Akbar, then took the throne.

Humayun's Tomb is located south of Din Panah, right next to the famous South Asian Sufi shrine, the Nizamuddin Dargah (Nizamuddin Mazar). Construction began in 1556 and finished in 1572, taking 16 years to complete. Records show that after Queen Bega Begum returned from Hajj, she dedicated herself to building the tomb. She chose the Persian architect Mirak Mirza Ghiyas from the ancient city of Herat to design it. Mirak Mirza Ghiyas had designed buildings in Herat, Bukhara, and other parts of India. He passed away before the tomb was finished, and his son, Sayyed Muhammad, completed the project.

Humayun's Tomb

Humayun's Tomb carries on the Indo-Islamic architectural style developed since the Delhi Sultanate. It is the first Indian building to use a Persian double dome, which consists of an inner and outer Persian hemispherical dome.

The main dome is surrounded by Chhatri (domed pavilions) and smaller decorative spires called Guldasta, both of which are unique to Indo-Islamic architecture. Guldasta means 'bundled bouquet' in Persian, and in Indo-Islamic architecture, it usually takes the shape of a flower. Both of these designs are a fusion of Persian pavilions and the Hindu roof tower known as a Sikhara.

Below the pure white marble main dome, the main body of the structure is built from a mix of white marble and red and yellow sandstone. In the center is a Persian-style Iwan (arched gateway), surrounded by many Jali (lattice screens) typical of Indo-Islamic architecture. These windows are said to be closely related to the Mashrabiya lattice windows that originated in Arabia.

The main building sits on a massive 8-meter-high terrace, with its sides also decorated by a series of arched Iwan.



















Humayun's Tomb is surrounded by a traditional Persian four-part garden called a Charbagh. The name means 'four gardens' in Persian and comes from the 'four gardens' mentioned in the Quran (55:46): 'But for he who has feared the position of his Lord are two gardens.' And (55:62): 'And below them both are two gardens.' The hallmark of a Charbagh garden is two axes that intersect at the center, dividing the garden into four sections. Babur, the founder of the Mughal Empire, used a Charbagh garden for his tomb in Kabul, Afghanistan, but Humayun's Tomb was the first time this Persian garden style was brought to India.











The interior of Humayun's Tomb consists of a main hall under the central dome and eight rooms arranged in two levels around it. Humayun's tombstone is in the center of the main hall, while his actual burial site is in a basement below the tombstone, accessible only through a separate passage outside the main structure. In 1611, English merchant William Finch visited Humayun's Tomb. He recorded that the interior had rich decorations and carpets, and the tombstone was covered by a Shamiana (ceremonial tent). He also noted that a Quran, Humayun's sword, turban, and shoes were on display, though none of these can be seen today.

Other rooms contain the graves of members of the Mughal court, including Humayun's queens Bega Begum and Hamida Begum, several of his daughters, and the seventh Mughal emperor, Bahadur Shah I. Unlike the Delhi Sultanate period, which built elaborate mihrab (prayer niches) on the west side of tombs, Humayun's Tomb cleverly uses Jali lattice screens as a mihrab. Light shines through the screens into the room, creating areas of brightness and shadow depending on the angle. The tomb also carefully displays the process of making Jali lattice screens.

















The terrace outside the main building also holds many tombstones of Mughal royalty and nobles, including Dara Shikoh, the eldest son of Shah Jahan who was murdered by Aurangzeb. Because of this, the area is also called the 'dormitory of the Mughals'.



Barber's Tomb

On the southeast side of Humayun's Tomb is the 'Barber's Tomb', built in 1590. It holds the grave of the personal barber to the third Mughal emperor, Akbar, who was also one of Akbar's closest servants. This tomb also features a Persian double-dome structure, appearing as two domes from the inside and outside, and has a Chhatri domed pavilion at each of the four corners.



















West Gate

The Persian garden surrounding Humayun's Tomb has a gate on each side. The West Gate is the main entrance; it has an I-shaped structure with splayed walls on the west side and two Chhatri domed pavilions on top.











Bu Halima Garden Tomb Gate

Directly across from the west gate of Humayun's Tomb stands the 16th-century gate of the Bu Halima Garden Tomb. There are no records identifying who Bu Halima was. The gate features a classic Indian-style stone window (jharokha), which is a signature element of ancient Indian building facades.

Between 2012 and 2013, the Aga Khan Trust for Culture hired craftsmen to restore the site using traditional techniques and materials. They replaced missing glazed tiles and mosaics and swapped modern cement for traditional lime mortar.











Afsarwala Tomb and Mosque

The Afsarwala Tomb and Mosque are located southwest of Humayun's Tomb and were built between 1566 and 1567. Unfortunately, the tombstone only lists the construction date and nothing about the person buried there. It is believed they were likely a noble in the court of the Mughal Emperor Akbar, as the name 'Afsarwala' suggests the person was a military officer.



















North Gate of Arab Sarai

On the main road west of Humayun's Tomb stands the north gate of Arab Sarai. The original site of Arab Sarai is now an industrial training institute.

The gate originally included a main entrance and arched rooms on both sides, but most of it has collapsed, leaving only the facade well-preserved. The gate is built from light-colored quartzite and red sandstone, matching the style of Humayun's Tomb. The gate features exquisite traditional Indian stone windows (jharokha) decorated with colorful tiles.

Some say this was where the Persian craftsmen who built Humayun's Tomb lived, while legend has it that it housed 300 reciters brought back by Humayun's queen, Haji Begum, after her pilgrimage.

In recent years, the Aga Khan Trust for Culture restored the site, reinforcing the main structure and replacing missing tiles.











Sufi shrine (gongbei) Dargah Patte Waali

Northwest of Humayun's Tomb is a Sufi shrine (gongbei) called Dargah Patte Waali. It holds the graves of the famous Indian Sufi saints Hazrat Shamshuddin Patty Shah and Hazrat Maulana Abdul Qadir Jahangiri. They were said to be contemporaries of the famous nearby Sufi saint Nizamuddin, and the shrine was first ordered to be built in 1325 by the Tughlaq dynasty of the Delhi Sultanate.

While walking through the Humayun's Tomb area, I faintly heard music outside the walls. I quickly left the site and went to Dargah Patte Waali outside the wall. Everyone was holding a gathering (mehfil) and performing Qawwali, the most distinctive form of devotional singing in South Asia. It was my first time hearing Qawwali live, and it was very moving. Unfortunately, I didn't have much information at the time. In fact, the nearby Nizamuddin Dargah hosts Qawwali performances every evening, and that is the birthplace of Qawwali. After returning home and looking it up, I realized I really want to go back to South Asia and experience the charm of Qawwali again.



Collapse Read »

Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage (Part 1)

Reposted from the web

Summary: Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: I want to share some of the handwritten scriptures I have seen at exhibitions and museums. The account keeps its focus on Islamic Manuscripts, Quran Manuscripts, Muslim Calligraphy while preserving the names, places, food, and historical details from the Chinese source.

I want to share some of the handwritten scriptures I have seen at exhibitions and museums. These include the Quran Collection Hall in Jiezi, Xunhua, Qinghai; the East Great Mosque (Dongdasi) in Jining, Shandong; the City Mosque (Chengli Si) in Qingzhou, Shandong; the Khan Mosque at the Bakhchisaray Palace in Crimea; the Museum of Islamic Civilization in Sharjah, UAE; the Mevlana Mausoleum in Konya, Turkey; the Museum of Turkish and Islamic Arts in Turkey; the Islamic Museum in Malacca, Malaysia; the Islamic World Museum in Malaysia; the Quran Museum in Malacca, Malaysia; and the Islamic Arts Museum in Malaysia.

The Quran Collection Hall in Jiezi, Xunhua, Qinghai.

I was very lucky to visit the Quran Collection Hall at the Jiezi Great Mosque. I saw the handwritten scriptures that the Salar people brought with them when they moved from the Samarkand area to Xunhua over 700 years ago.

This set of scriptures has 30 volumes kept in two rhinoceros-hide cases. Historically, they were kept by the qadi (gazi). After the qadi system was abolished in 1896, the descendants of the qadi continued to look after them. People say in 1894, Ma Qishao (Ma Anliang) from Linxia seized the scriptures. However, on his way back to Linxia from Xunhua, he ran into a fierce storm and could not cross the mountains, so he had to return them. During the Republic of China era, Ma Bufang took them away again. They were not returned to Han Wushiba, a descendant of the Jiezi qadi, until the 1950s.

In 1954, these scriptures were sent to Syria for an international exhibition, where they made a big impression. After 1958, following a suggestion from the Salar Social History Investigation Group that was doing research in Xunhua, the scriptures were sent to the Cultural Palace of Nationalities under the name of participating in a 10th-anniversary ethnic exhibition. They were kept in the basement storage of the Cultural Palace of Nationalities for the next twenty years until they finally returned to the Jiezi Great Mosque in 1982.







The man who showed us around the collection museum told us about the migration route of the Salar people.



Taken in 1933 by the American missionary Pastor Carter Holton. Pastor Carter Holton lived in the Hehuang region for many years between the 1920s and 1940s. He left behind over 5,000 photos of ethnic customs in the Gansu and Qinghai areas. His second daughter donated the entire collection to the Harvard University Library in the early 1990s, and you can now view them on the library's official website.









Pastor Holton holding it himself.



Other hand-copied scriptures kept in the collection museum.

After the Salar people settled in Jiezi Town, the descendants of their highest scholar, Sulimanishahe, hand-copied these using specially mixed ink and a stick pen made from a tamarisk branch (gelimu). They are over 600 years old.



A hand-copied manuscript from the 17th to 18th century, bound in cowhide.











Shunhe East Mosque in Jining, Shandong.

Dongda Mosque in Jining, Shandong, was built during the Yongle period of the Ming Dynasty. It was renovated in 1459 (the third year of the Tianshun period), expanded during the Kangxi reign, and renovated again under Qianlong, eventually reaching its current size. As Professor Liu Zhiping said, the rear archway, Moon-Watching Tower (Wangyuelou), rear hall, and main hall of Dongda Mosque create a grand and towering atmosphere with their overlapping structures. The artistic design of all its buildings represents the spirit and ambition of the Qianlong era.



Hand-copied scriptures kept at Dongda Mosque





Chengli Mosque in Qingzhou, Shandong

The oldest mosque in Qingzhou, Shandong, is the Dongguan Zhenjiao Mosque built during the Yuan Dynasty. However, Hui Muslims living in the city found it inconvenient to visit because the city gates would close early and open late. So, in 1546 (the 25th year of the Jiajing period of the Ming Dynasty), local elders bought the Tao family's residential land in Taojia Lane and built Chengli Mosque inside the east city wall.



Hand-copied scriptures kept at Chengli Mosque





Khan Mosque at the Bakhchisaray Palace in Crimea

The Great Khan Mosque (Büyük Han Cami) is inside the Bakhchysarai Palace in Crimea. In 1532, Crimean Khan Sahib I Giray moved the capital of the Crimean Khanate to Bakhchysarai, and the Great Khan Mosque was one of the first buildings constructed in the palace complex. The Great Khan Mosque was originally made of several domes, similar to the Seljuk style that was popular in the Ottoman Empire during the 15th century. During the Soviet era, the Great Khan Mosque was closed and turned into an exhibition hall for an archaeological museum. After Russia occupied Crimea in 2014, the mosque underwent restoration, but some of this work caused damage to the building.



Handwritten scriptures on display in the Maqsurah loft of the Great Khan Mosque:

Copied by Hafiz Mas'ud in Bakhchysarai in 1794.



An 18th-century scripture bag.



A scripture copied in Crimea in 1748, paired with an 18th-century scripture bag.



Copied in 1808.









Copied by Hajj Mahmoud in 1746.



Sharjah Museum of Islamic Civilization in the UAE.

The Sharjah Museum of Islamic Civilization was converted from a traditional indoor market in 2008. It houses over 5,000 Islamic artifacts from around the world, including calligraphy, manuscripts, carvings, ceramics, coins, and various scientific instruments.



Kufic script from Syria or Iraq around the 10th century.







Kufic script from Kairouan, Tunisia, in the 10th century.



15th-century India, written in Bihari script with Persian translations and commentaries. Bihari script was a popular style for copying scriptures in India during the 14th and 15th centuries. Its main features are elongated and thickened letter tails, vowel marks written as horizontal strokes, and most cursive strokes written at a 45-degree angle. Bihari script almost disappeared after the 16th century and only appears in a very small number of handwritten scriptures.



In 16th-century Iran, large text used the Thuluth script and small text used the Naskh script.



15th-century Egypt or Ottoman Empire.



12th to 13th-century Iran.



18th-century Syria.



17th-century Iran.



17th to 19th-century Iran or India.



17th-century India.



12th-century Iran



Rumi's tomb in Konya, Turkey

Rumi (1207-1273) was a famous 13th-century Sufi scholar and Persian poet. In Turkey, he is honored as Mevlâna. Rumi died in Konya in 1273 and was buried next to his father. His successor, Hüsamettin Çelebi, decided to build a tomb for Rumi. The architect Badr al-Din Tabrizi led the construction, and the tomb was finished in 1274.

The entire complex includes the tombs of Rumi and his followers, a mosque, a dervish lodge (tekke), and living areas for those practicing their faith. During the Ottoman era, this place served as the center for the Mevlevi Sufi order. In 1925, the Republic of Turkey closed all Sufi lodges and disbanded the orders. In 1927, the Rumi tomb became the Konya History Museum and opened to the public. It was renamed the Mevlana Museum in 1954. Today, this is a famous Sufi holy site in Turkey, and people from all over the world visit every day.



9th-century Kufic script



Written by the calligrapher Yakutu'l-Mustasimi in 1296



1314



Museum of Turkish and Islamic Arts

The Museum of Turkish and Islamic Arts is located in a building from 1524 next to Sultanahmet Square in the old city of Istanbul. This was originally the palace of Pargalı Ibrahim Pasha, the second vizier during the reign of the Ottoman Sultan Suleiman the Magnificent.

The museum started in 1914. It was first an Islamic Foundation Museum (Vakıf-ı İslamiye Museum) inside the Süleymaniye complex. After the Republic of Turkey began in 1923, it was renamed the Museum of Turkish and Islamic Arts. The exhibits changed from Ottoman Empire culture to art and culture from all periods of the Islamic world. In 1983, the museum moved to its current home in the Ibrahim Pasha Palace. It now holds over 40,000 pieces of art, including Islamic calligraphy, tiles, and carpets.



Early 8th century, Umayyad Dynasty.



10th century, Abbasid Dynasty period.



13th century, Seljuk Sultanate of Rum period, from Konya, the capital of the Sultanate of Rum at that time.



Late 14th century, Mamluk Dynasty of Egypt period.



1380, Mamluk Dynasty of Egypt period.



1333-1334, Ilkhanate period in Iran, copied by a scribe named Muhammed el-Hac Devletshah esh-Shirazi.



In 1338-9, during the Ilkhanate period in Iran, the scribe was named Yahya el-Sufi.



In 1318, during the Ilkhanate period in Iran, the scribe was named Ahmed b.al-Suhreverdi.



In 1323-4, during the Ilkhanate period in Iran, the scribe was named Huseyin bin Ali bin Camii.



In 1320-21, during the Ilkhanate period in Iran, the scribe was named Argun bin Abdullah Kamili.



Two copies written by Ali ibn-i Mehmed in 1306-7 and 1310-11 during the Ilkhanate period in Iran.





In 1286-87, during the Ilkhanate period in Iran, the scribe was named Yakut el-Musta'simi.



Shiraz, Iran, during the 17th-century Safavid dynasty.



Shiraz, Iran, in 1591 during the Safavid dynasty.



Shiraz, Iran, during the Safavid dynasty in 1549.



Shiraz, Iran, during the Safavid dynasty in 1580.





A book cover from the Safavid dynasty in Iran during the 17th century.



A scripture box from the Ottoman period, dating to the late 15th or early 16th century.



Written by the calligrapher Seyh Hamdullah during the Ottoman period in 1494.



Written by the calligrapher Ahmed Karahisari during the Ottoman period in 1443.



Written by the calligrapher Hafiz Osman during the Ottoman period between 1540 and 1550.



The Islamic Museum in Malacca, Malaysia.

The Melaka Islamic Museum is housed in the former office of the Melaka Islamic Council. The exact construction date is unknown, but it is thought to date back to the British occupation in the 1850s. Some believe the lower level was built during the Dutch occupation (1641-1824) and the upper level was added during the British colonial period. This building served as the office for the Melaka Islamic Council until 1990, when it became the Melaka Islamic Museum.



Hand-copied by a Haji from Melaka in 1881. The dark text is the original, and the light text is the Indonesian translation.



Hand-copied manuscripts in the museum collection.



Museum of Malaysia and the Islamic World.

The Museum of Malaysia and the Islamic World in Melaka is located next to the A Famosa gate. The building was originally an office for a British rubber company built in 1910. Melaka enjoyed a brief period of prosperity in the early 20th century due to the rubber industry. This left behind many large mansions belonging to Nanyang Chinese, as well as this British-style building.



Handwritten manuscripts kept in the museum.



Tools for copying manuscripts.





The Quran Museum (Muzium Al-quran) in Malacca, Malaysia.

The Malacca Quran Museum (Muzium Al-quran Melaka) is next to the Malacca State Mosque. It opened in 2008 and holds some interesting items.



From the Aceh region in northwestern Sumatra.



From Java.



Belongings left behind by a professor from Universiti Putra Malaysia.



A manuscript from the 18th-century Sultanate of Patani. This sultanate was located on the border of modern-day northern Malaysia and Thailand. Between the 15th and 18th centuries, it served as a center for Islam and printing in northern Malaysia.



A 19th-century Javanese manuscript made from a local Javanese tree leaf called deluwang.



A manuscript from the Aceh region in northwestern Sumatra dating between the 18th and 19th centuries.



A manuscript from the east coast of the Malay Peninsula dating to the early 19th century.



A modern manuscript.





Islamic Arts Museum Malaysia.

The Islamic Arts Museum Malaysia is likely the museum with the richest collection and highest quality in the country, far surpassing the National Museum. The museum houses a large number of exquisite artifacts collected from all over the world.



Qajar dynasty of Iran, 1831.



Ottoman, 1599-1600



Ottoman, 19th century



Iran, 17th-18th century



North Africa, 18th century



Ottoman, 18th century



Dagestan, Caucasus, 19th century



China, 17th century





30-volume edition from 17th-century China







A 30-volume set from 1730 during the Qing Dynasty in China, featuring a brown embossed leather cover.











From the Mughal Empire in India, 1715.



A 15th-century miniature from India.



A 30-volume set from Gansu Province, dated March to April 1546, signed by Khaili Ibrahim Yunus Al-sini, featuring peony and cloud patterns.





From Terengganu state on the east coast of the Malay Peninsula, 1871.



From Pattani Province in southern Thailand, 19th century.







From the port of Cirebon in East Java, Indonesia, 19th century.



From Java, Indonesia, 19th century.



A scripture box from the Malay Peninsula in the late 19th century.



A 19th-century scripture box from Terengganu state on the east coast of the Malay Peninsula.



A special exhibition on bookbinding at the museum from May 8 to December 31, 2017.



Book cover.

A 19th-century woven book cover from the Malay Peninsula. Woven covers with grid or striped patterns were very popular on the peninsula, especially those from the three southern provinces of Thailand, known as the Patani region.
Continue Read »
Reposted from the web

Summary: Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: I want to share some of the handwritten scriptures I have seen at exhibitions and museums. The account keeps its focus on Islamic Manuscripts, Quran Manuscripts, Muslim Calligraphy while preserving the names, places, food, and historical details from the Chinese source.

I want to share some of the handwritten scriptures I have seen at exhibitions and museums. These include the Quran Collection Hall in Jiezi, Xunhua, Qinghai; the East Great Mosque (Dongdasi) in Jining, Shandong; the City Mosque (Chengli Si) in Qingzhou, Shandong; the Khan Mosque at the Bakhchisaray Palace in Crimea; the Museum of Islamic Civilization in Sharjah, UAE; the Mevlana Mausoleum in Konya, Turkey; the Museum of Turkish and Islamic Arts in Turkey; the Islamic Museum in Malacca, Malaysia; the Islamic World Museum in Malaysia; the Quran Museum in Malacca, Malaysia; and the Islamic Arts Museum in Malaysia.

The Quran Collection Hall in Jiezi, Xunhua, Qinghai.

I was very lucky to visit the Quran Collection Hall at the Jiezi Great Mosque. I saw the handwritten scriptures that the Salar people brought with them when they moved from the Samarkand area to Xunhua over 700 years ago.

This set of scriptures has 30 volumes kept in two rhinoceros-hide cases. Historically, they were kept by the qadi (gazi). After the qadi system was abolished in 1896, the descendants of the qadi continued to look after them. People say in 1894, Ma Qishao (Ma Anliang) from Linxia seized the scriptures. However, on his way back to Linxia from Xunhua, he ran into a fierce storm and could not cross the mountains, so he had to return them. During the Republic of China era, Ma Bufang took them away again. They were not returned to Han Wushiba, a descendant of the Jiezi qadi, until the 1950s.

In 1954, these scriptures were sent to Syria for an international exhibition, where they made a big impression. After 1958, following a suggestion from the Salar Social History Investigation Group that was doing research in Xunhua, the scriptures were sent to the Cultural Palace of Nationalities under the name of participating in a 10th-anniversary ethnic exhibition. They were kept in the basement storage of the Cultural Palace of Nationalities for the next twenty years until they finally returned to the Jiezi Great Mosque in 1982.







The man who showed us around the collection museum told us about the migration route of the Salar people.



Taken in 1933 by the American missionary Pastor Carter Holton. Pastor Carter Holton lived in the Hehuang region for many years between the 1920s and 1940s. He left behind over 5,000 photos of ethnic customs in the Gansu and Qinghai areas. His second daughter donated the entire collection to the Harvard University Library in the early 1990s, and you can now view them on the library's official website.









Pastor Holton holding it himself.



Other hand-copied scriptures kept in the collection museum.

After the Salar people settled in Jiezi Town, the descendants of their highest scholar, Sulimanishahe, hand-copied these using specially mixed ink and a stick pen made from a tamarisk branch (gelimu). They are over 600 years old.



A hand-copied manuscript from the 17th to 18th century, bound in cowhide.











Shunhe East Mosque in Jining, Shandong.

Dongda Mosque in Jining, Shandong, was built during the Yongle period of the Ming Dynasty. It was renovated in 1459 (the third year of the Tianshun period), expanded during the Kangxi reign, and renovated again under Qianlong, eventually reaching its current size. As Professor Liu Zhiping said, the rear archway, Moon-Watching Tower (Wangyuelou), rear hall, and main hall of Dongda Mosque create a grand and towering atmosphere with their overlapping structures. The artistic design of all its buildings represents the spirit and ambition of the Qianlong era.



Hand-copied scriptures kept at Dongda Mosque





Chengli Mosque in Qingzhou, Shandong

The oldest mosque in Qingzhou, Shandong, is the Dongguan Zhenjiao Mosque built during the Yuan Dynasty. However, Hui Muslims living in the city found it inconvenient to visit because the city gates would close early and open late. So, in 1546 (the 25th year of the Jiajing period of the Ming Dynasty), local elders bought the Tao family's residential land in Taojia Lane and built Chengli Mosque inside the east city wall.



Hand-copied scriptures kept at Chengli Mosque





Khan Mosque at the Bakhchisaray Palace in Crimea

The Great Khan Mosque (Büyük Han Cami) is inside the Bakhchysarai Palace in Crimea. In 1532, Crimean Khan Sahib I Giray moved the capital of the Crimean Khanate to Bakhchysarai, and the Great Khan Mosque was one of the first buildings constructed in the palace complex. The Great Khan Mosque was originally made of several domes, similar to the Seljuk style that was popular in the Ottoman Empire during the 15th century. During the Soviet era, the Great Khan Mosque was closed and turned into an exhibition hall for an archaeological museum. After Russia occupied Crimea in 2014, the mosque underwent restoration, but some of this work caused damage to the building.



Handwritten scriptures on display in the Maqsurah loft of the Great Khan Mosque:

Copied by Hafiz Mas'ud in Bakhchysarai in 1794.



An 18th-century scripture bag.



A scripture copied in Crimea in 1748, paired with an 18th-century scripture bag.



Copied in 1808.









Copied by Hajj Mahmoud in 1746.



Sharjah Museum of Islamic Civilization in the UAE.

The Sharjah Museum of Islamic Civilization was converted from a traditional indoor market in 2008. It houses over 5,000 Islamic artifacts from around the world, including calligraphy, manuscripts, carvings, ceramics, coins, and various scientific instruments.



Kufic script from Syria or Iraq around the 10th century.







Kufic script from Kairouan, Tunisia, in the 10th century.



15th-century India, written in Bihari script with Persian translations and commentaries. Bihari script was a popular style for copying scriptures in India during the 14th and 15th centuries. Its main features are elongated and thickened letter tails, vowel marks written as horizontal strokes, and most cursive strokes written at a 45-degree angle. Bihari script almost disappeared after the 16th century and only appears in a very small number of handwritten scriptures.



In 16th-century Iran, large text used the Thuluth script and small text used the Naskh script.



15th-century Egypt or Ottoman Empire.



12th to 13th-century Iran.



18th-century Syria.



17th-century Iran.



17th to 19th-century Iran or India.



17th-century India.



12th-century Iran



Rumi's tomb in Konya, Turkey

Rumi (1207-1273) was a famous 13th-century Sufi scholar and Persian poet. In Turkey, he is honored as Mevlâna. Rumi died in Konya in 1273 and was buried next to his father. His successor, Hüsamettin Çelebi, decided to build a tomb for Rumi. The architect Badr al-Din Tabrizi led the construction, and the tomb was finished in 1274.

The entire complex includes the tombs of Rumi and his followers, a mosque, a dervish lodge (tekke), and living areas for those practicing their faith. During the Ottoman era, this place served as the center for the Mevlevi Sufi order. In 1925, the Republic of Turkey closed all Sufi lodges and disbanded the orders. In 1927, the Rumi tomb became the Konya History Museum and opened to the public. It was renamed the Mevlana Museum in 1954. Today, this is a famous Sufi holy site in Turkey, and people from all over the world visit every day.



9th-century Kufic script



Written by the calligrapher Yakutu'l-Mustasimi in 1296



1314



Museum of Turkish and Islamic Arts

The Museum of Turkish and Islamic Arts is located in a building from 1524 next to Sultanahmet Square in the old city of Istanbul. This was originally the palace of Pargalı Ibrahim Pasha, the second vizier during the reign of the Ottoman Sultan Suleiman the Magnificent.

The museum started in 1914. It was first an Islamic Foundation Museum (Vakıf-ı İslamiye Museum) inside the Süleymaniye complex. After the Republic of Turkey began in 1923, it was renamed the Museum of Turkish and Islamic Arts. The exhibits changed from Ottoman Empire culture to art and culture from all periods of the Islamic world. In 1983, the museum moved to its current home in the Ibrahim Pasha Palace. It now holds over 40,000 pieces of art, including Islamic calligraphy, tiles, and carpets.



Early 8th century, Umayyad Dynasty.



10th century, Abbasid Dynasty period.



13th century, Seljuk Sultanate of Rum period, from Konya, the capital of the Sultanate of Rum at that time.



Late 14th century, Mamluk Dynasty of Egypt period.



1380, Mamluk Dynasty of Egypt period.



1333-1334, Ilkhanate period in Iran, copied by a scribe named Muhammed el-Hac Devletshah esh-Shirazi.



In 1338-9, during the Ilkhanate period in Iran, the scribe was named Yahya el-Sufi.



In 1318, during the Ilkhanate period in Iran, the scribe was named Ahmed b.al-Suhreverdi.



In 1323-4, during the Ilkhanate period in Iran, the scribe was named Huseyin bin Ali bin Camii.



In 1320-21, during the Ilkhanate period in Iran, the scribe was named Argun bin Abdullah Kamili.



Two copies written by Ali ibn-i Mehmed in 1306-7 and 1310-11 during the Ilkhanate period in Iran.





In 1286-87, during the Ilkhanate period in Iran, the scribe was named Yakut el-Musta'simi.



Shiraz, Iran, during the 17th-century Safavid dynasty.



Shiraz, Iran, in 1591 during the Safavid dynasty.



Shiraz, Iran, during the Safavid dynasty in 1549.



Shiraz, Iran, during the Safavid dynasty in 1580.





A book cover from the Safavid dynasty in Iran during the 17th century.



A scripture box from the Ottoman period, dating to the late 15th or early 16th century.



Written by the calligrapher Seyh Hamdullah during the Ottoman period in 1494.



Written by the calligrapher Ahmed Karahisari during the Ottoman period in 1443.



Written by the calligrapher Hafiz Osman during the Ottoman period between 1540 and 1550.



The Islamic Museum in Malacca, Malaysia.

The Melaka Islamic Museum is housed in the former office of the Melaka Islamic Council. The exact construction date is unknown, but it is thought to date back to the British occupation in the 1850s. Some believe the lower level was built during the Dutch occupation (1641-1824) and the upper level was added during the British colonial period. This building served as the office for the Melaka Islamic Council until 1990, when it became the Melaka Islamic Museum.



Hand-copied by a Haji from Melaka in 1881. The dark text is the original, and the light text is the Indonesian translation.



Hand-copied manuscripts in the museum collection.



Museum of Malaysia and the Islamic World.

The Museum of Malaysia and the Islamic World in Melaka is located next to the A Famosa gate. The building was originally an office for a British rubber company built in 1910. Melaka enjoyed a brief period of prosperity in the early 20th century due to the rubber industry. This left behind many large mansions belonging to Nanyang Chinese, as well as this British-style building.



Handwritten manuscripts kept in the museum.



Tools for copying manuscripts.





The Quran Museum (Muzium Al-quran) in Malacca, Malaysia.

The Malacca Quran Museum (Muzium Al-quran Melaka) is next to the Malacca State Mosque. It opened in 2008 and holds some interesting items.



From the Aceh region in northwestern Sumatra.



From Java.



Belongings left behind by a professor from Universiti Putra Malaysia.



A manuscript from the 18th-century Sultanate of Patani. This sultanate was located on the border of modern-day northern Malaysia and Thailand. Between the 15th and 18th centuries, it served as a center for Islam and printing in northern Malaysia.



A 19th-century Javanese manuscript made from a local Javanese tree leaf called deluwang.



A manuscript from the Aceh region in northwestern Sumatra dating between the 18th and 19th centuries.



A manuscript from the east coast of the Malay Peninsula dating to the early 19th century.



A modern manuscript.





Islamic Arts Museum Malaysia.

The Islamic Arts Museum Malaysia is likely the museum with the richest collection and highest quality in the country, far surpassing the National Museum. The museum houses a large number of exquisite artifacts collected from all over the world.



Qajar dynasty of Iran, 1831.



Ottoman, 1599-1600



Ottoman, 19th century



Iran, 17th-18th century



North Africa, 18th century



Ottoman, 18th century



Dagestan, Caucasus, 19th century



China, 17th century





30-volume edition from 17th-century China







A 30-volume set from 1730 during the Qing Dynasty in China, featuring a brown embossed leather cover.











From the Mughal Empire in India, 1715.



A 15th-century miniature from India.



A 30-volume set from Gansu Province, dated March to April 1546, signed by Khaili Ibrahim Yunus Al-sini, featuring peony and cloud patterns.





From Terengganu state on the east coast of the Malay Peninsula, 1871.



From Pattani Province in southern Thailand, 19th century.







From the port of Cirebon in East Java, Indonesia, 19th century.



From Java, Indonesia, 19th century.



A scripture box from the Malay Peninsula in the late 19th century.



A 19th-century scripture box from Terengganu state on the east coast of the Malay Peninsula.



A special exhibition on bookbinding at the museum from May 8 to December 31, 2017.



Book cover.

A 19th-century woven book cover from the Malay Peninsula. Woven covers with grid or striped patterns were very popular on the peninsula, especially those from the three southern provinces of Thailand, known as the Patani region. Collapse Read »

Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage (Part 2)

Reposted from the web

Summary: Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: A 19th-century leather book cover from sub-Saharan Africa. This region kept the tradition of using leather straps to wrap leather book covers, a style that dates back to the 10th century. The account keeps its focus on Islamic Manuscripts, Quran Manuscripts, Muslim Calligraphy while preserving the names, places, food, and historical details from the Chinese source.



A 19th-century leather book cover from sub-Saharan Africa. This region kept the tradition of using leather straps to wrap leather book covers, a style that dates back to the 10th century.



Omdurman, Sudan, 19th century. Omdurman sits across the Nile River from Khartoum, the capital of Sudan, and serves as a center for the faith in the country. This book is written on loose paper and kept inside an early-style box-shaped leather cover.



Mamluk Sultanate, Egypt, 14th century. This pattern of stars was a classic carving design used by the Mamluk Sultanate starting in the 14th century.



Ilkhanate, Iran, 1304. This eight-pointed star pattern was influenced by the Mamluk Sultanate.



Mamluk Sultanate, 1400. The medallion design with geometric patterns in the center of the cover is a typical circular arrangement from the early Mamluk period.



Mughal Empire, India, 18th-century miniature. This miniature scripture with a metal casing was very easy to carry.



Iran, 1725. These book covers, inlaid with colorful gemstones, were usually made for noble guests.



In 18th-century Bukhara, Uzbekistan, the book cover features an Arabic inscription reading 'Amal-i Muhammad Sharif-i Shhhaf'.



In 19th-century Iran, the medallion on the book cover is inscribed with the name 'Ashraf Anbiya Habib Khoda'.



On this 17th-century Ottoman book cover, the central medallion and the four corners feature complex floral patterns that blend arabesque and hatayi styles.



From the 19th to 20th century on the east coast of the Malay Peninsula, this book cover is made of bright red dyed leather. It features a medallion pattern in the center of a diamond-shaped inlay, with the edges and spine decorated in the same exquisite style as the cover. This is a classic 19th-century bookbinding style from the east coast of the Malay Peninsula.



A 19th-century book cover from the east coast of the Malay Peninsula.



In 1555, during the Safavid dynasty in Iran, this technique involved lining the inside of the book cover with gold-stamped filigree, often arranged in a honeycomb pattern.



In 19th-century Qajar Iran, the colorful floral patterns on book covers likely emerged in the mid-17th century, inspired by herbal packaging imported from Europe.



In the 18th-century Mughal Empire of India, the overall design of book covers was influenced by Iran, but they used local Indian floral patterns.



Doublure

A doublure is the inner surface of a book cover, made from materials like leather, paper, or fabric. Lacquer painting, leather stamping, and filigree are the three main types of doublure decoration. Filigree is often used in Southeast Asia, while Turkey is most famous for its marbling technique called ebru.

In 16th-century Ottoman Turkey, they also used filigree on book doublures, cutting gold paper into intricate patterns against colorful backgrounds.



During the 19th-century Qajar dynasty in Iran, the calligraphy on doublures was complex and beautiful, representing the peak of Iranian doublure calligraphy art.



In the 19th-century Qajar dynasty of Iran, doublures often featured paintings of six-flowered narcissus on a single stem against a red background.

Continue Read »
Reposted from the web

Summary: Islamic Manuscripts Around the World: Qurans, Calligraphy and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: A 19th-century leather book cover from sub-Saharan Africa. This region kept the tradition of using leather straps to wrap leather book covers, a style that dates back to the 10th century. The account keeps its focus on Islamic Manuscripts, Quran Manuscripts, Muslim Calligraphy while preserving the names, places, food, and historical details from the Chinese source.



A 19th-century leather book cover from sub-Saharan Africa. This region kept the tradition of using leather straps to wrap leather book covers, a style that dates back to the 10th century.



Omdurman, Sudan, 19th century. Omdurman sits across the Nile River from Khartoum, the capital of Sudan, and serves as a center for the faith in the country. This book is written on loose paper and kept inside an early-style box-shaped leather cover.



Mamluk Sultanate, Egypt, 14th century. This pattern of stars was a classic carving design used by the Mamluk Sultanate starting in the 14th century.



Ilkhanate, Iran, 1304. This eight-pointed star pattern was influenced by the Mamluk Sultanate.



Mamluk Sultanate, 1400. The medallion design with geometric patterns in the center of the cover is a typical circular arrangement from the early Mamluk period.



Mughal Empire, India, 18th-century miniature. This miniature scripture with a metal casing was very easy to carry.



Iran, 1725. These book covers, inlaid with colorful gemstones, were usually made for noble guests.



In 18th-century Bukhara, Uzbekistan, the book cover features an Arabic inscription reading 'Amal-i Muhammad Sharif-i Shhhaf'.



In 19th-century Iran, the medallion on the book cover is inscribed with the name 'Ashraf Anbiya Habib Khoda'.



On this 17th-century Ottoman book cover, the central medallion and the four corners feature complex floral patterns that blend arabesque and hatayi styles.



From the 19th to 20th century on the east coast of the Malay Peninsula, this book cover is made of bright red dyed leather. It features a medallion pattern in the center of a diamond-shaped inlay, with the edges and spine decorated in the same exquisite style as the cover. This is a classic 19th-century bookbinding style from the east coast of the Malay Peninsula.



A 19th-century book cover from the east coast of the Malay Peninsula.



In 1555, during the Safavid dynasty in Iran, this technique involved lining the inside of the book cover with gold-stamped filigree, often arranged in a honeycomb pattern.



In 19th-century Qajar Iran, the colorful floral patterns on book covers likely emerged in the mid-17th century, inspired by herbal packaging imported from Europe.



In the 18th-century Mughal Empire of India, the overall design of book covers was influenced by Iran, but they used local Indian floral patterns.



Doublure

A doublure is the inner surface of a book cover, made from materials like leather, paper, or fabric. Lacquer painting, leather stamping, and filigree are the three main types of doublure decoration. Filigree is often used in Southeast Asia, while Turkey is most famous for its marbling technique called ebru.

In 16th-century Ottoman Turkey, they also used filigree on book doublures, cutting gold paper into intricate patterns against colorful backgrounds.



During the 19th-century Qajar dynasty in Iran, the calligraphy on doublures was complex and beautiful, representing the peak of Iranian doublure calligraphy art.



In the 19th-century Qajar dynasty of Iran, doublures often featured paintings of six-flowered narcissus on a single stem against a red background.

Collapse Read »

Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques (Part 1)

Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: In the summer of 2022, I still could not leave Beijing. In early June, indoor dining was banned, so I ate barbecue outside the restaurant door. The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.

In the summer of 2022, I still could not leave Beijing. In early June, indoor dining was banned, so I ate barbecue outside the restaurant door. Then, for the Dragon Boat Festival, I bought special yellow rice sticky rice dumplings (zongzi) and eight-treasure sticky rice dumplings (zongzi) in Changying. I found a new breakfast shop in Changying run by Hui Muslims from Kaifeng that serves spicy soup (hulatang) and pan-fried buns (shuijianbao), and it was delicious.

After indoor dining reopened in June, I visited many restaurants, but I was sad to find that the Japanese restaurant Chidao Yakiniku had already closed. However, I was pleasantly surprised to discover a new Xinjiang restaurant I really like called Hetian Shidang.

In July, I celebrated Eid al-Adha (Qurbani) with a family meal featuring fish and meat, and I stewed some delicious lamb that was slaughtered in Urumqi and shipped to me. Also, the Pingliang restaurant I liked, Longxianghui, had closed by then.

In August, I observed Ashura and made the Urumqi Hui Muslim version of lamb and bean rice (doudoufan). In mid-August, my father-in-law came to Beijing from Urumqi. We stayed home for seven days and ate all kinds of delicious homemade Urumqi Hui Muslim dishes. In late August, we took a road trip to the outskirts of Beijing in Huairou and Miyun. We ate at a Pakistani restaurant in the valley and enjoyed local halal food in Chengguan, Mujiayu, Gubeikou, and Taishitun.

June 1: Big plate chicken (dapanji).

Zainab made big plate chicken (dapanji) and yogurt (suannaizi). It was a blessing (talaodao). Our house felt just like a branch of Luyuan Street in the Saybagh District of Urumqi!





June 3: Ali's barbecue on Shenlu Street.

We had Ali's barbecue, liver (ganzi), yogurt drink (ayran), and rice pilaf (zhuafan) on Shenlu Street. I hadn't been to Chaoyang for a month, and their barbecue is arguably the best near our home.













June 6: Changying.

Try the yellow rice sticky rice dumplings (zongzi) and eight-treasure sticky rice dumplings (zongzi) at Changying Yijinzhai, the pea flour cake (wandouhuang) at Kaiyizhai, and the cheese hot dog at Mailian Shiguang.



















Get the meat flatbread (shaobing) with fried tofu soup (doupao tang) at Lixiaolao, and the mixed vegetable salad (bancai) at Yicheng. You cannot find tofu this tender in the city center!



















June 7, Henan-style breakfast at Changying Dahuzi Chuanchuanxiang.

In the morning, Changying Dahuzi Chuanchuanxiang is run by a family from Kaifeng, Henan, selling breakfast items like spicy soup (hulatang), pan-fried buns (shuijianbao), and large fried dough sticks (youtiao). I have been eating Beijing-style breakfast for a month, so today I am switching things up!

They have three types of pan-fried buns (shuijianbao): beef and green onion, vermicelli, and chive and egg. They fry them fresh, and there is always a long line. They usually sell out as soon as they come out of the pan. I think they taste great and have plenty of meat. The fried dough sticks (youtiao) are huge. They are fried in clear oil, so they have a nice color, and one is enough to keep you full. The spicy soup (hulatang) is very rich, and it tastes great when you break off a piece of the fried dough stick (youtiao) and dip it in. Next time I have to try the mix of tofu pudding (doufunao) and spicy soup (hulatang).



















June 9, Palestinian restaurant Zayton.

After dine-in reopened, I spent the evening catching a breeze on the terrace at the Palestinian restaurant Zayton to enjoy life.

I started by eating Fatteh, a Levantine snack you can only find here in Beijing. Fatteh means "crushed" in Arabic. It is a snack from the southern Levant region, found in Damascus, Beirut, Jordan, and Palestine, but not in the northern Levant. The main ingredient of Fatteh is crushed flatbread (khubz), topped with yogurt, steamed chickpeas, olive oil, and other ingredients, then sprinkled with cumin.

I also ordered salty yogurt drink (ayran), grilled lamb, and veal steak. Among Middle Eastern restaurants in Beijing, this place offers great value for money. The view from this terrace is just amazing.



















June 10: Homemade beef jerky (niurougan) from my mother-in-law in Urumqi, made the Hui Muslim way.

My mother-in-law sent two kinds of homemade Hui Muslim beef jerky (niurougan) from Urumqi. One is a bold flavor, marinated with egg white and starch before being fried. The other is a milder flavor, boiled in water, air-dried for two hours, and then mixed with seasonings until dry. Both are finished with a sprinkle of white sesame seeds. Four kilograms of beef made less than two kilograms of jerky. The kids in Urumqi would cry with envy if they saw this.



June 10: Dastan, an Indian restaurant.

Dastan is a new Indian restaurant that opened this year in Sanlitun SOHO. It sits right next to the Palestinian restaurant Zayton and is a halal spot run by a Hindu owner.

I started with the Indian street snack Panipuri, which became famous because of the movie Dangal. The name of this snack comes from two parts: pani and puri. A puri is a round, hollow, deep-fried crispy bread filled with mashed potatoes, onions, chickpeas, and various spices. Imli pani is a sauce made from cilantro, green chili, ginger, Chaat masala spice, and tamarind chutney. To eat it, just pour the sauce into the filling.

I also ordered the Old Delhi butter chicken (Purani Delhi Wali Murgh Makhani), a dish invented in the 1950s by the famous Punjabi restaurant Moti Mahal in Old Delhi. The story goes that one day near closing time, a group of hungry poor people came to the restaurant. The kitchen used leftover tomatoes, butter, and spices to make a sauce, then added leftover Tandoori roasted chicken. They did not expect it to create such a unique flavor. Today, making this dish starts by marinating the chicken in lemon, yogurt, Kashmiri red chili, salt, Garam Masala spice, ginger, and garlic. It is then roasted in a tandoor oven before being added to a curry made of butter, tomatoes, and various spices.















June 13, Yanlanlou Anzhen branch.

I had lamb neck, minced meat noodles (saozimian), and pea soup (huidouzi) at the Yanlanlou Anzhen branch. I miss the lamb neck I had in Yinchuan; it was so tender.









June 16, Chidao Yakiniku lunch set.

This was my first lunch set at Chidao since returning to work. I had the teriyaki chicken. The restaurant has now changed its name to Changying Sanxiongdi.







June 16, Dachangying Restaurant.

For dinner at Dachangying, I had fish head with flatbread. The mustard-marinated cabbage (jieshudun) was a great appetizer to beat the heat, and the Chinese kale with yam was very crisp. The dish used half a bighead carp and a broth made from beef bones. The freshly baked flatbread was very crispy and delicious, though the fish soup was a bit salty, haha. The server told me they are hosting an ambassador from an African country next week. It seems even ambassadors enjoy Beijing-style flavors.













June 17, Lahore Restaurant

I had a Lahore beef egg burger with lassi at Lahore Restaurant because I was craving a burger. This combination reminds me of the South Asian fast-food shops in Dubai.









June 19, Hotan Canteen on Ritan Upper Street

My biggest surprise lately is finding the best Uyghur restaurant in Beijing: Hotan Canteen on Ritan Upper Street! This spot used to be the Uyghur restaurant Red Willow, then it became the Turkish restaurant Rumi's Secret for 20 years. This year, Rumi's Secret moved to Urumqi, and now this new Uyghur restaurant, Hotan Canteen, has opened here.

I have to say, their pilaf (zhua fan), hand-pulled noodles (ban mian), and steamed meat dumplings (baopi baozi) are the best I have ever had at a Uyghur restaurant in Beijing. After eating here, the places I previously considered top-tier, like Ali, White Diamond, and Kashgar Mahmut, have all been bumped down to second place. It is no exaggeration to say that even back in Urumqi, you would be hard-pressed to find a restaurant that beats this Hotan eatery.

The lamb leg in the pilaf (zhua fan) is so tender that I almost cried after the first bite. I have lived in Beijing for many years and have never eaten such fresh, tender lamb leg in any restaurant here. The hand-pulled noodles (latiaozi) in the mixed noodles are very thin and have a fantastic texture. I finished the whole bowl in one go and could not stop. The skin of the thin-skinned steamed buns (baopi baozi) is the thinnest I have ever eaten in Beijing. The lamb filling is meaty and not too oily, and the pumpkin filling is very rare in Beijing and also tastes great.

Their mug-stewed lamb (gangzi rou) comes in a huge mug, haha. However, the amount of meat inside is not as much as it looks; it is just the standard portion you get from street vendors in Xinjiang. The lamb broth is very soothing for the stomach.



















I highly recommend their grilled stuffed spleen (kaoseipi)! I do not know why this classic Xinjiang delicacy is missing from all the Uyghur restaurants in Beijing, but I am glad I finally got to eat it. Grilled stuffed spleen, also known as fake kidney, is made by stuffing lamb spleen with onions (piyazi), minced meat, and liver before grilling it. It has a very rich texture.

My favorite dish here is the Hotan salt mine barbecue (hetian yankuang kaorou). It is roasted using earth salt and seasoned only with salt water, without any chili or cumin, which is the traditional way to eat it in Hotan. Their salt mine barbecue is so tender and fragrant that it is the kind of food that makes you want to cry after just one bite. I also ordered their grilled tenderloin, which tasted fine, but it was not as amazing as the salt mine barbecue.

In the summer, I definitely recommend their Kashgar yogurt shaved ice (kashi suannai baobing). The yogurt flavor is very rich and authentic, and it is incredibly refreshing. Also, the fig jam on their Hotan fig jam yogurt rice dumpling (wuhuaguo jiang suannai zongzi) is very fragrant.

Finally, I have to mention that there are some dishes here that do not taste good. First of all, their non-Xinjiang local dishes are not done well; the sweet and sour fish tasted a bit fishy. It is also a pity that their yogurt is not good; it lacks a real yogurt flavor and only tastes sweet. The only truly authentic Xinjiang yogurt I have had in Beijing so far is from Kashe Maihemuti.



















June 22, Lahore Restaurant

It was unusually cool at noon, so I went to the Pakistani restaurant Lahore Restaurant for a weekday lunch set. There were a few combinations to choose from, and I had the Achari chicken curry with saffron rice and Pakistani curry.









June 25, Family Dinner

For our family dinner, I made beef brisket stewed with potatoes and minced meat with eggplant served with five types of noodle toppings. Zainabu kneaded the dough, my dad pulled the noodles, and my mom steamed a fish.









June 26, Qingu in Changying

I ate the stone pot bibimbap at Qingu and worked up a real sweat!







June 30, Liuji Mending Baodu

I have been eating the soybean paste noodles (zhajiangmian) with large meat skewers at Liu's for years.









July 3, Lahore Restaurant

I ate stewed lamb trotters, Punjabi chickpeas, chicken biryani, and yogurt drink (lassi) at Lahore Restaurant on Youth Road (Qingnian Lu). After eating here so many times, I still think their stewed lamb trotters are the best; they are cooked until tender and full of flavor!













July 4, mixed noodles

It is my birthday today, and Zainab made me mixed noodles (banmian).





July 9, Hotan Canteen

Iftar meal for the Day of Arafah at Hotan Canteen.















July 10, Eid al-Adha feast.

Eid Mubarak. Today there are seven sunnah acts: perform ghusl, brush your teeth, wear clean and tidy clothes, use perfume, recite the takbir, eat and drink only after the Eid prayer, and perform the qurbani. Today we are having a sheep slaughtered on our behalf that was raised in the Southern Mountains of Urumqi by Zainab's second uncle. Every year before Eid al-Adha, his family collects a batch of sheep from herders in Altay and Tacheng.





Continue Read »
Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: In the summer of 2022, I still could not leave Beijing. In early June, indoor dining was banned, so I ate barbecue outside the restaurant door. The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.

In the summer of 2022, I still could not leave Beijing. In early June, indoor dining was banned, so I ate barbecue outside the restaurant door. Then, for the Dragon Boat Festival, I bought special yellow rice sticky rice dumplings (zongzi) and eight-treasure sticky rice dumplings (zongzi) in Changying. I found a new breakfast shop in Changying run by Hui Muslims from Kaifeng that serves spicy soup (hulatang) and pan-fried buns (shuijianbao), and it was delicious.

After indoor dining reopened in June, I visited many restaurants, but I was sad to find that the Japanese restaurant Chidao Yakiniku had already closed. However, I was pleasantly surprised to discover a new Xinjiang restaurant I really like called Hetian Shidang.

In July, I celebrated Eid al-Adha (Qurbani) with a family meal featuring fish and meat, and I stewed some delicious lamb that was slaughtered in Urumqi and shipped to me. Also, the Pingliang restaurant I liked, Longxianghui, had closed by then.

In August, I observed Ashura and made the Urumqi Hui Muslim version of lamb and bean rice (doudoufan). In mid-August, my father-in-law came to Beijing from Urumqi. We stayed home for seven days and ate all kinds of delicious homemade Urumqi Hui Muslim dishes. In late August, we took a road trip to the outskirts of Beijing in Huairou and Miyun. We ate at a Pakistani restaurant in the valley and enjoyed local halal food in Chengguan, Mujiayu, Gubeikou, and Taishitun.

June 1: Big plate chicken (dapanji).

Zainab made big plate chicken (dapanji) and yogurt (suannaizi). It was a blessing (talaodao). Our house felt just like a branch of Luyuan Street in the Saybagh District of Urumqi!





June 3: Ali's barbecue on Shenlu Street.

We had Ali's barbecue, liver (ganzi), yogurt drink (ayran), and rice pilaf (zhuafan) on Shenlu Street. I hadn't been to Chaoyang for a month, and their barbecue is arguably the best near our home.













June 6: Changying.

Try the yellow rice sticky rice dumplings (zongzi) and eight-treasure sticky rice dumplings (zongzi) at Changying Yijinzhai, the pea flour cake (wandouhuang) at Kaiyizhai, and the cheese hot dog at Mailian Shiguang.



















Get the meat flatbread (shaobing) with fried tofu soup (doupao tang) at Lixiaolao, and the mixed vegetable salad (bancai) at Yicheng. You cannot find tofu this tender in the city center!



















June 7, Henan-style breakfast at Changying Dahuzi Chuanchuanxiang.

In the morning, Changying Dahuzi Chuanchuanxiang is run by a family from Kaifeng, Henan, selling breakfast items like spicy soup (hulatang), pan-fried buns (shuijianbao), and large fried dough sticks (youtiao). I have been eating Beijing-style breakfast for a month, so today I am switching things up!

They have three types of pan-fried buns (shuijianbao): beef and green onion, vermicelli, and chive and egg. They fry them fresh, and there is always a long line. They usually sell out as soon as they come out of the pan. I think they taste great and have plenty of meat. The fried dough sticks (youtiao) are huge. They are fried in clear oil, so they have a nice color, and one is enough to keep you full. The spicy soup (hulatang) is very rich, and it tastes great when you break off a piece of the fried dough stick (youtiao) and dip it in. Next time I have to try the mix of tofu pudding (doufunao) and spicy soup (hulatang).



















June 9, Palestinian restaurant Zayton.

After dine-in reopened, I spent the evening catching a breeze on the terrace at the Palestinian restaurant Zayton to enjoy life.

I started by eating Fatteh, a Levantine snack you can only find here in Beijing. Fatteh means "crushed" in Arabic. It is a snack from the southern Levant region, found in Damascus, Beirut, Jordan, and Palestine, but not in the northern Levant. The main ingredient of Fatteh is crushed flatbread (khubz), topped with yogurt, steamed chickpeas, olive oil, and other ingredients, then sprinkled with cumin.

I also ordered salty yogurt drink (ayran), grilled lamb, and veal steak. Among Middle Eastern restaurants in Beijing, this place offers great value for money. The view from this terrace is just amazing.



















June 10: Homemade beef jerky (niurougan) from my mother-in-law in Urumqi, made the Hui Muslim way.

My mother-in-law sent two kinds of homemade Hui Muslim beef jerky (niurougan) from Urumqi. One is a bold flavor, marinated with egg white and starch before being fried. The other is a milder flavor, boiled in water, air-dried for two hours, and then mixed with seasonings until dry. Both are finished with a sprinkle of white sesame seeds. Four kilograms of beef made less than two kilograms of jerky. The kids in Urumqi would cry with envy if they saw this.



June 10: Dastan, an Indian restaurant.

Dastan is a new Indian restaurant that opened this year in Sanlitun SOHO. It sits right next to the Palestinian restaurant Zayton and is a halal spot run by a Hindu owner.

I started with the Indian street snack Panipuri, which became famous because of the movie Dangal. The name of this snack comes from two parts: pani and puri. A puri is a round, hollow, deep-fried crispy bread filled with mashed potatoes, onions, chickpeas, and various spices. Imli pani is a sauce made from cilantro, green chili, ginger, Chaat masala spice, and tamarind chutney. To eat it, just pour the sauce into the filling.

I also ordered the Old Delhi butter chicken (Purani Delhi Wali Murgh Makhani), a dish invented in the 1950s by the famous Punjabi restaurant Moti Mahal in Old Delhi. The story goes that one day near closing time, a group of hungry poor people came to the restaurant. The kitchen used leftover tomatoes, butter, and spices to make a sauce, then added leftover Tandoori roasted chicken. They did not expect it to create such a unique flavor. Today, making this dish starts by marinating the chicken in lemon, yogurt, Kashmiri red chili, salt, Garam Masala spice, ginger, and garlic. It is then roasted in a tandoor oven before being added to a curry made of butter, tomatoes, and various spices.















June 13, Yanlanlou Anzhen branch.

I had lamb neck, minced meat noodles (saozimian), and pea soup (huidouzi) at the Yanlanlou Anzhen branch. I miss the lamb neck I had in Yinchuan; it was so tender.









June 16, Chidao Yakiniku lunch set.

This was my first lunch set at Chidao since returning to work. I had the teriyaki chicken. The restaurant has now changed its name to Changying Sanxiongdi.







June 16, Dachangying Restaurant.

For dinner at Dachangying, I had fish head with flatbread. The mustard-marinated cabbage (jieshudun) was a great appetizer to beat the heat, and the Chinese kale with yam was very crisp. The dish used half a bighead carp and a broth made from beef bones. The freshly baked flatbread was very crispy and delicious, though the fish soup was a bit salty, haha. The server told me they are hosting an ambassador from an African country next week. It seems even ambassadors enjoy Beijing-style flavors.













June 17, Lahore Restaurant

I had a Lahore beef egg burger with lassi at Lahore Restaurant because I was craving a burger. This combination reminds me of the South Asian fast-food shops in Dubai.









June 19, Hotan Canteen on Ritan Upper Street

My biggest surprise lately is finding the best Uyghur restaurant in Beijing: Hotan Canteen on Ritan Upper Street! This spot used to be the Uyghur restaurant Red Willow, then it became the Turkish restaurant Rumi's Secret for 20 years. This year, Rumi's Secret moved to Urumqi, and now this new Uyghur restaurant, Hotan Canteen, has opened here.

I have to say, their pilaf (zhua fan), hand-pulled noodles (ban mian), and steamed meat dumplings (baopi baozi) are the best I have ever had at a Uyghur restaurant in Beijing. After eating here, the places I previously considered top-tier, like Ali, White Diamond, and Kashgar Mahmut, have all been bumped down to second place. It is no exaggeration to say that even back in Urumqi, you would be hard-pressed to find a restaurant that beats this Hotan eatery.

The lamb leg in the pilaf (zhua fan) is so tender that I almost cried after the first bite. I have lived in Beijing for many years and have never eaten such fresh, tender lamb leg in any restaurant here. The hand-pulled noodles (latiaozi) in the mixed noodles are very thin and have a fantastic texture. I finished the whole bowl in one go and could not stop. The skin of the thin-skinned steamed buns (baopi baozi) is the thinnest I have ever eaten in Beijing. The lamb filling is meaty and not too oily, and the pumpkin filling is very rare in Beijing and also tastes great.

Their mug-stewed lamb (gangzi rou) comes in a huge mug, haha. However, the amount of meat inside is not as much as it looks; it is just the standard portion you get from street vendors in Xinjiang. The lamb broth is very soothing for the stomach.



















I highly recommend their grilled stuffed spleen (kaoseipi)! I do not know why this classic Xinjiang delicacy is missing from all the Uyghur restaurants in Beijing, but I am glad I finally got to eat it. Grilled stuffed spleen, also known as fake kidney, is made by stuffing lamb spleen with onions (piyazi), minced meat, and liver before grilling it. It has a very rich texture.

My favorite dish here is the Hotan salt mine barbecue (hetian yankuang kaorou). It is roasted using earth salt and seasoned only with salt water, without any chili or cumin, which is the traditional way to eat it in Hotan. Their salt mine barbecue is so tender and fragrant that it is the kind of food that makes you want to cry after just one bite. I also ordered their grilled tenderloin, which tasted fine, but it was not as amazing as the salt mine barbecue.

In the summer, I definitely recommend their Kashgar yogurt shaved ice (kashi suannai baobing). The yogurt flavor is very rich and authentic, and it is incredibly refreshing. Also, the fig jam on their Hotan fig jam yogurt rice dumpling (wuhuaguo jiang suannai zongzi) is very fragrant.

Finally, I have to mention that there are some dishes here that do not taste good. First of all, their non-Xinjiang local dishes are not done well; the sweet and sour fish tasted a bit fishy. It is also a pity that their yogurt is not good; it lacks a real yogurt flavor and only tastes sweet. The only truly authentic Xinjiang yogurt I have had in Beijing so far is from Kashe Maihemuti.



















June 22, Lahore Restaurant

It was unusually cool at noon, so I went to the Pakistani restaurant Lahore Restaurant for a weekday lunch set. There were a few combinations to choose from, and I had the Achari chicken curry with saffron rice and Pakistani curry.









June 25, Family Dinner

For our family dinner, I made beef brisket stewed with potatoes and minced meat with eggplant served with five types of noodle toppings. Zainabu kneaded the dough, my dad pulled the noodles, and my mom steamed a fish.









June 26, Qingu in Changying

I ate the stone pot bibimbap at Qingu and worked up a real sweat!







June 30, Liuji Mending Baodu

I have been eating the soybean paste noodles (zhajiangmian) with large meat skewers at Liu's for years.









July 3, Lahore Restaurant

I ate stewed lamb trotters, Punjabi chickpeas, chicken biryani, and yogurt drink (lassi) at Lahore Restaurant on Youth Road (Qingnian Lu). After eating here so many times, I still think their stewed lamb trotters are the best; they are cooked until tender and full of flavor!













July 4, mixed noodles

It is my birthday today, and Zainab made me mixed noodles (banmian).





July 9, Hotan Canteen

Iftar meal for the Day of Arafah at Hotan Canteen.















July 10, Eid al-Adha feast.

Eid Mubarak. Today there are seven sunnah acts: perform ghusl, brush your teeth, wear clean and tidy clothes, use perfume, recite the takbir, eat and drink only after the Eid prayer, and perform the qurbani. Today we are having a sheep slaughtered on our behalf that was raised in the Southern Mountains of Urumqi by Zainab's second uncle. Every year before Eid al-Adha, his family collects a batch of sheep from herders in Altay and Tacheng.





Collapse Read »

Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques (Part 2)

Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indian restaurant Mughal Darbar in the basement food court of Hongqiao Market. The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.







July 12, Indian restaurant Mughal Darbar.

I went to the Indian restaurant Mughal Darbar in the basement food court of Hongqiao Market. The name translates directly to 'Mughal Court'. The Chinese name is 'Love in Curry' (Ai Zai Gali), which feels a lot less impressive, haha. The owner is a Muslim from Delhi, and the guy at the front desk is also from Delhi. Even though he is not Muslim, he says 'salam' and 'bismillah' very fluently. Many of their dishes really do come from the Mughal Empire.

We ate spinach cheese curry (Palak Paneer), lamb curry (Rogan Josh), vegetable fried dumplings (Samosa), spiced yogurt drink (Masala Chach), chicken rice (Biryani), and butter flatbread (Roti).

Rogan Josh is a specialty curry from Kashmir. The Mughals brought it there when they went to Kashmir to escape the summer heat during the Mughal Empire. It mainly uses alkanet root (alkanet) and Kashmiri chili as seasonings. 'Rogan' comes from the Persian word for 'clarified butter' (roughan), and 'josh' is the Persian word for 'stew'.

Palak paneer is a North Indian vegetarian curry made with Indian white soft cheese (paneer, which comes from the Persian word for cheese, panir) and spinach puree. It is a classic home-cooked Indian dish.

The samosa curry puff comes from the Persian word 'sanbosag'. It is a classic street snack brought to South Asia by Central Asian merchants in the 13th and 14th centuries. This shop's samosas are very large and filled with mashed potatoes.

Biryani also comes from a Persian word. Legend says it was created by Mughal palace chefs who combined spicy Indian rice with Persian pilaf.

Traditional buttermilk (chach) is made by mixing yogurt and water with a tool called a 'madhani', then seasoning it with spices like masala. Chach is similar to the common Indian yogurt drink (lassi), but chach is thinner and uses spices instead of sugar or fruit jam. Chach is very popular in India's desert regions and the hot areas of South India. People often choose a glass of chach to rehydrate after being out in the sun.



















July 14, Yongshun Fried Chicken at the Yiguzhai franchise on Daliushu Road.

Yongshun Fried Chicken at the Yiguzhai franchise on Daliushu Road. You can eat a large chicken leg in the shop, and it comes with a free drink.







July 16, Longxianghui on Dongsi North Street.

I love the stewed flatbread (hubo) at Longxianghui, even though eating it in the summer makes me sweat all over.





July 16, stewed meat with flatbread.

Listening to storytelling made me hungry, so today I stewed beef brisket and bought a griddle-baked flatbread (laobing) from Niujie to make stewed meat with flatbread, a classic dish from the Water Margin!







July 17, Cheese Wei in Niujie.

The original flavor cheese and the yogurt jade rabbit from Cheese Wei in Niujie.









July 16, Xilaishun.

After listening to storytelling, I went to Xilaishun to eat and ordered my favorites: stir-fried chicken cubes in bean sauce (jiangbao jiding), Ma Lianliang duck, deep-fried shrimp, and mixed wild mountain vegetables. Every time I go to their place, I order the stir-fried chicken with soybean paste (jiangbao jiding) and two bowls of rice. I never get tired of it! I have been eating Ma Lianliang duck for many years. For a few years, their duck was a bit fatty, but in the last two years, they have gone back to a leaner style. The meat is fried until tender and the skin is crispy. You can even eat the bones. For the past two years, they have served the duck with flatbread (bing). It tastes even better when you eat it as a sandwich.

I ordered the deep-fried shrimp (zha peng xia) for Zainab. It was my first time trying their version. The batter felt a bit hard, but the shrimp inside was very tender.















July 17, Jia San Soup Dumplings (Jia San guantangbao).

I had lunch at Jia San on Baiyun Road and enjoyed their soup dumplings (guantangbao). It was delicious. I also had the stir-fried lamb (yangrou xiaochao) and the mixed vegetable stew (huicai). Their stir-fried lamb was a bit too salty compared to the local version in Xi'an. Next time, I will just stick to the regular soaked bread (paomo).

















Jia San sells hot chili oil (youpo lazi), chili powder (lamianzi), and peanuts. It feels like I am pretending to be back in the Muslim Quarter (fangshang).







July 19, Qurbani sheep

We made the intention for our Qurbani sheep, and Zaynab's uncle had it slaughtered for us in the Nanshan mountains of Urumqi. It arrived in Beijing last Saturday. Zaynab's uncle bought these Kazakh fat-tailed sheep from herders in Yili and Tacheng ahead of time.

On Saturday and Sunday, we gave lamb to a few friends (dosti) and took a trip to Niujie. Sharing is an important part of Qurbani, and it brings many rewards.

Today I stewed the Qurbani lamb. It is so fragrant when boiled plain; you do not need any seasonings, just a little salt. After stewing the lamb, I added baby bok choy and tofu to the broth, so we had both meat and vegetables.















July 23, Ma's Handmade Dumplings

At noon, we ate Northeast-style cold noodles and fresh hand-cut noodles with soybean paste (zhajiangmian) at Ma's Handmade Dumplings in the basement supermarket of the New World mall outside Chongwenmen. The shop is run by Hui Muslims from Fushun, Liaoning. Last time I visited, they didn't offer dine-in, but now you can eat right there. They have also added various braised meats and pickles, like shredded eggplant and pickled cucumbers.

















July 23: The newly opened Bangdan'er Meatball Soup inside Xinjiang Mansion.

The new Bangdan'er Meatball Soup is inside Xinjiang Mansion, right as you enter the east gate. It is a bit tucked away, so not many people have been there yet. Their specialty is meatball soup served with fried dough (youxiang), which is very authentic. The Changji flavor is excellent. You cannot find these meatballs in typical Beijing restaurants, though they do put a bit too much vermicelli in it. My wife broke the fried dough (youxiang) for me; how happy I am.













Inside Bangdan'er Meatball Soup, there is a naan culture exhibition hall, and there is a Xinjiang specialty shop right across from it.



















July 24: Eating breakfast at home.





July 26: Syrian baklava.

I once took photos at a Syrian pastry shop in Yiwu and posted them on Douban, and many friends went to buy their pastries after seeing them. I later found out the owner, Omar, had been asking around about me and recently had a friend send me some baklava. I sincerely wish their business all the best!







July 30, Yiyuan Restaurant in Xiguan City.

I had knife-cut noodles (daoxiaomian) for lunch at Yiyuan Restaurant in Xiguan City, which also serves corn noodles (helemian) and oat noodles (youmian) from the Bashang region. Because the area was a common route for Qing Dynasty armed escorts, the food in Xiguan City was influenced by the Jin dialect region and is very different from that of Hui Muslims in other parts of Beijing. Eating a bowl of knife-cut noodles from the Hui Muslims in Xiguan City is a way to taste the history of the Qing Dynasty's westward migration culture.



















August 2, Liangtaoxuan at the Lama Temple.

After work, I had Hezhou beef noodles at the Liangtaoxuan Yonghegong branch. I usually eat at the Shilihe branch, but this was my first time at the Yonghegong location. It is inside the basement food court of an office building, and the entrance is very hidden.

I ordered the classic dry-mixed beef noodles with extra meat, and Zainab ordered the garlic sprout and meat mixed noodles. One noodle type was thin and the other thick, but both were very chewy. In my opinion, these are the best hand-pulled noodles (lamian) in Beijing.

Besides the great noodles, the restaurant has a strong commitment to the faith. They often visit the Bo Hazhi gongbei in Changping for religious gatherings (gan'ermaili). The waiter was also very kind. When he saw that Zainab was pregnant, he took the initiative to ask the kitchen to make a lighter version of the mixed noodles for her.











August 4, Longxianghui on Dongsi North Street.

In the evening, I ate a mix of cold noodles and beef tendon noodles, hand-grabbed lamb (shouzhuayangrou), ice jelly (bingfen), and apricot peel tea (xingpicha) at Longxianghui on Dongsi North Street.











August 6, ate big plate chicken (dapanji) and hand-held lamb (shoubarou) at home.









August 7, Ali at Ritan Shangjie.

Ali at Ritan Shangjie, serving rice pilaf (zhuafan), mixed noodles (banmian), barbecue (kaorou), and meat in naan bread (nangbaorou).













August 8, Xilaisun.

Ma Lianliang duck and stir-fried chicken cubes in bean sauce (jiangbao jiding) at Xilaisun.









August 8, Ashura lamb and bean rice.

The 10th day of the first month in the Islamic calendar is the honorable Day of Ashura, the first important day after the Islamic New Year. Hui Muslims in China traditionally fast today and make Ashura porridge. After work today, Zainab and I made the Urumqi Hui Muslim version of Ashura lamb and bean rice together.

We prepared seven types of beans and cooked them in a pressure cooker. Then, we diced the Qurbani lamb, rendered the lamb fat, and stir-fried it with chopped green onions before adding salt and Sichuan peppercorn powder. Once the beans were cooked, we added rice and glutinous rice, followed by the stir-fried lamb, and simmered everything until the rice was done. The dish has the fresh scent of beans and the savory taste of lamb. I ate two big bowls and still wanted more.

We actually make Ashura bean porridge to commemorate the landing of Nuh's ship, also known as Noah's Ark. I am sharing the origin of Ashura bean porridge as told by Imam An from the Jingjue Mosque in Nanjing: On the Day of Ashura, the Prophet Nuh and his followers stepped off the ship and fasted that day to thank Allah. At that time, they had almost run out of food. One person took out a handful of wheat, another a handful of mung beans, and another a handful of fava beans. After the Prophet Nuh gathered seven types of seeds, he boiled them together so everyone could break their fast. By the will of Allah and the blessing (mu'ezhize) of the Prophet. This small amount of food was enough to feed everyone who got off the boat. This was the first meal cooked on the ground after the floodwaters receded, so people consider it a blessing from the Prophet Nuh. The Prophet Nuh is known as the second ancestor of humanity.













August 9, Changying Chidao Barbecue.

I ate a teriyaki chicken set meal and yakitori skewers at Changying Chidao Barbecue, and ordered wagyu beef, beef tongue, and okra.







Continue Read »
Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indian restaurant Mughal Darbar in the basement food court of Hongqiao Market. The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.







July 12, Indian restaurant Mughal Darbar.

I went to the Indian restaurant Mughal Darbar in the basement food court of Hongqiao Market. The name translates directly to 'Mughal Court'. The Chinese name is 'Love in Curry' (Ai Zai Gali), which feels a lot less impressive, haha. The owner is a Muslim from Delhi, and the guy at the front desk is also from Delhi. Even though he is not Muslim, he says 'salam' and 'bismillah' very fluently. Many of their dishes really do come from the Mughal Empire.

We ate spinach cheese curry (Palak Paneer), lamb curry (Rogan Josh), vegetable fried dumplings (Samosa), spiced yogurt drink (Masala Chach), chicken rice (Biryani), and butter flatbread (Roti).

Rogan Josh is a specialty curry from Kashmir. The Mughals brought it there when they went to Kashmir to escape the summer heat during the Mughal Empire. It mainly uses alkanet root (alkanet) and Kashmiri chili as seasonings. 'Rogan' comes from the Persian word for 'clarified butter' (roughan), and 'josh' is the Persian word for 'stew'.

Palak paneer is a North Indian vegetarian curry made with Indian white soft cheese (paneer, which comes from the Persian word for cheese, panir) and spinach puree. It is a classic home-cooked Indian dish.

The samosa curry puff comes from the Persian word 'sanbosag'. It is a classic street snack brought to South Asia by Central Asian merchants in the 13th and 14th centuries. This shop's samosas are very large and filled with mashed potatoes.

Biryani also comes from a Persian word. Legend says it was created by Mughal palace chefs who combined spicy Indian rice with Persian pilaf.

Traditional buttermilk (chach) is made by mixing yogurt and water with a tool called a 'madhani', then seasoning it with spices like masala. Chach is similar to the common Indian yogurt drink (lassi), but chach is thinner and uses spices instead of sugar or fruit jam. Chach is very popular in India's desert regions and the hot areas of South India. People often choose a glass of chach to rehydrate after being out in the sun.



















July 14, Yongshun Fried Chicken at the Yiguzhai franchise on Daliushu Road.

Yongshun Fried Chicken at the Yiguzhai franchise on Daliushu Road. You can eat a large chicken leg in the shop, and it comes with a free drink.







July 16, Longxianghui on Dongsi North Street.

I love the stewed flatbread (hubo) at Longxianghui, even though eating it in the summer makes me sweat all over.





July 16, stewed meat with flatbread.

Listening to storytelling made me hungry, so today I stewed beef brisket and bought a griddle-baked flatbread (laobing) from Niujie to make stewed meat with flatbread, a classic dish from the Water Margin!







July 17, Cheese Wei in Niujie.

The original flavor cheese and the yogurt jade rabbit from Cheese Wei in Niujie.









July 16, Xilaishun.

After listening to storytelling, I went to Xilaishun to eat and ordered my favorites: stir-fried chicken cubes in bean sauce (jiangbao jiding), Ma Lianliang duck, deep-fried shrimp, and mixed wild mountain vegetables. Every time I go to their place, I order the stir-fried chicken with soybean paste (jiangbao jiding) and two bowls of rice. I never get tired of it! I have been eating Ma Lianliang duck for many years. For a few years, their duck was a bit fatty, but in the last two years, they have gone back to a leaner style. The meat is fried until tender and the skin is crispy. You can even eat the bones. For the past two years, they have served the duck with flatbread (bing). It tastes even better when you eat it as a sandwich.

I ordered the deep-fried shrimp (zha peng xia) for Zainab. It was my first time trying their version. The batter felt a bit hard, but the shrimp inside was very tender.















July 17, Jia San Soup Dumplings (Jia San guantangbao).

I had lunch at Jia San on Baiyun Road and enjoyed their soup dumplings (guantangbao). It was delicious. I also had the stir-fried lamb (yangrou xiaochao) and the mixed vegetable stew (huicai). Their stir-fried lamb was a bit too salty compared to the local version in Xi'an. Next time, I will just stick to the regular soaked bread (paomo).

















Jia San sells hot chili oil (youpo lazi), chili powder (lamianzi), and peanuts. It feels like I am pretending to be back in the Muslim Quarter (fangshang).







July 19, Qurbani sheep

We made the intention for our Qurbani sheep, and Zaynab's uncle had it slaughtered for us in the Nanshan mountains of Urumqi. It arrived in Beijing last Saturday. Zaynab's uncle bought these Kazakh fat-tailed sheep from herders in Yili and Tacheng ahead of time.

On Saturday and Sunday, we gave lamb to a few friends (dosti) and took a trip to Niujie. Sharing is an important part of Qurbani, and it brings many rewards.

Today I stewed the Qurbani lamb. It is so fragrant when boiled plain; you do not need any seasonings, just a little salt. After stewing the lamb, I added baby bok choy and tofu to the broth, so we had both meat and vegetables.















July 23, Ma's Handmade Dumplings

At noon, we ate Northeast-style cold noodles and fresh hand-cut noodles with soybean paste (zhajiangmian) at Ma's Handmade Dumplings in the basement supermarket of the New World mall outside Chongwenmen. The shop is run by Hui Muslims from Fushun, Liaoning. Last time I visited, they didn't offer dine-in, but now you can eat right there. They have also added various braised meats and pickles, like shredded eggplant and pickled cucumbers.

















July 23: The newly opened Bangdan'er Meatball Soup inside Xinjiang Mansion.

The new Bangdan'er Meatball Soup is inside Xinjiang Mansion, right as you enter the east gate. It is a bit tucked away, so not many people have been there yet. Their specialty is meatball soup served with fried dough (youxiang), which is very authentic. The Changji flavor is excellent. You cannot find these meatballs in typical Beijing restaurants, though they do put a bit too much vermicelli in it. My wife broke the fried dough (youxiang) for me; how happy I am.













Inside Bangdan'er Meatball Soup, there is a naan culture exhibition hall, and there is a Xinjiang specialty shop right across from it.



















July 24: Eating breakfast at home.





July 26: Syrian baklava.

I once took photos at a Syrian pastry shop in Yiwu and posted them on Douban, and many friends went to buy their pastries after seeing them. I later found out the owner, Omar, had been asking around about me and recently had a friend send me some baklava. I sincerely wish their business all the best!







July 30, Yiyuan Restaurant in Xiguan City.

I had knife-cut noodles (daoxiaomian) for lunch at Yiyuan Restaurant in Xiguan City, which also serves corn noodles (helemian) and oat noodles (youmian) from the Bashang region. Because the area was a common route for Qing Dynasty armed escorts, the food in Xiguan City was influenced by the Jin dialect region and is very different from that of Hui Muslims in other parts of Beijing. Eating a bowl of knife-cut noodles from the Hui Muslims in Xiguan City is a way to taste the history of the Qing Dynasty's westward migration culture.



















August 2, Liangtaoxuan at the Lama Temple.

After work, I had Hezhou beef noodles at the Liangtaoxuan Yonghegong branch. I usually eat at the Shilihe branch, but this was my first time at the Yonghegong location. It is inside the basement food court of an office building, and the entrance is very hidden.

I ordered the classic dry-mixed beef noodles with extra meat, and Zainab ordered the garlic sprout and meat mixed noodles. One noodle type was thin and the other thick, but both were very chewy. In my opinion, these are the best hand-pulled noodles (lamian) in Beijing.

Besides the great noodles, the restaurant has a strong commitment to the faith. They often visit the Bo Hazhi gongbei in Changping for religious gatherings (gan'ermaili). The waiter was also very kind. When he saw that Zainab was pregnant, he took the initiative to ask the kitchen to make a lighter version of the mixed noodles for her.











August 4, Longxianghui on Dongsi North Street.

In the evening, I ate a mix of cold noodles and beef tendon noodles, hand-grabbed lamb (shouzhuayangrou), ice jelly (bingfen), and apricot peel tea (xingpicha) at Longxianghui on Dongsi North Street.











August 6, ate big plate chicken (dapanji) and hand-held lamb (shoubarou) at home.









August 7, Ali at Ritan Shangjie.

Ali at Ritan Shangjie, serving rice pilaf (zhuafan), mixed noodles (banmian), barbecue (kaorou), and meat in naan bread (nangbaorou).













August 8, Xilaisun.

Ma Lianliang duck and stir-fried chicken cubes in bean sauce (jiangbao jiding) at Xilaisun.









August 8, Ashura lamb and bean rice.

The 10th day of the first month in the Islamic calendar is the honorable Day of Ashura, the first important day after the Islamic New Year. Hui Muslims in China traditionally fast today and make Ashura porridge. After work today, Zainab and I made the Urumqi Hui Muslim version of Ashura lamb and bean rice together.

We prepared seven types of beans and cooked them in a pressure cooker. Then, we diced the Qurbani lamb, rendered the lamb fat, and stir-fried it with chopped green onions before adding salt and Sichuan peppercorn powder. Once the beans were cooked, we added rice and glutinous rice, followed by the stir-fried lamb, and simmered everything until the rice was done. The dish has the fresh scent of beans and the savory taste of lamb. I ate two big bowls and still wanted more.

We actually make Ashura bean porridge to commemorate the landing of Nuh's ship, also known as Noah's Ark. I am sharing the origin of Ashura bean porridge as told by Imam An from the Jingjue Mosque in Nanjing: On the Day of Ashura, the Prophet Nuh and his followers stepped off the ship and fasted that day to thank Allah. At that time, they had almost run out of food. One person took out a handful of wheat, another a handful of mung beans, and another a handful of fava beans. After the Prophet Nuh gathered seven types of seeds, he boiled them together so everyone could break their fast. By the will of Allah and the blessing (mu'ezhize) of the Prophet. This small amount of food was enough to feed everyone who got off the boat. This was the first meal cooked on the ground after the floodwaters receded, so people consider it a blessing from the Prophet Nuh. The Prophet Nuh is known as the second ancestor of humanity.













August 9, Changying Chidao Barbecue.

I ate a teriyaki chicken set meal and yakitori skewers at Changying Chidao Barbecue, and ordered wagyu beef, beef tongue, and okra.







Collapse Read »

Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques (Part 3)

Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: Lamb for Eid al-Adha (Qurban), bean rice for Ashura, and fried dough (youxiang) for religious gatherings (niansuoer). The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.



August 9, Faith and Food

Lamb for Eid al-Adha (Qurban), bean rice for Ashura, and fried dough (youxiang) for religious gatherings (niansuoer).





August 10

It was my first day staying at home. I got a call from the community office in the morning and headed home from work. I had some time at noon to shop, so I rushed to the Niuniu market in Changying to buy chicken, meat, and fillings to prepare for big plate chicken (dapanji), meatball soup (wanzi tang), and hand-pulled noodles (latiaozi).







At noon, my father-in-law made green bean and meat stir-fry and yellow chive and meat stir-fry. The secret is to add plenty of green onions, Sichuan peppercorn powder, and dried chili skins (lapizi) so the flavor really pops. My father-in-law said he used half a whole green onion for just one dish.













In the afternoon, my father-in-law made lamb dough-flake soup (jiupianzi), which is a type of soup-based meal.









My father-in-law made steamed fried dough (youxiang) using fenugreek powder (xiangdou fen), a breakfast essential while staying at home.













August 11, meatball soup (wanzi tang).

On our second day at home, the whole family made meatball soup together. In the morning, we first simmered a pot of meat broth, then fried the meatballs.

We used one jin (500 grams) of ground beef, one level spoonful of star anise powder, one full spoonful of Sichuan peppercorn powder, one full spoonful of salt, and poured in half a ladle of hot oil.

We minced half a piece of ginger into tiny bits, added it to the mix, and stirred it well. We cracked one egg into the mixture and kept mixing. Then we added half a small bowl of dry starch, kneaded the mixture repeatedly, and it was ready to fry.

We added frozen tofu, spinach, king oyster mushrooms, cilantro, and the fried meatballs into the meat broth, and the delicious meatball soup was ready. Break the fried dough (youxiang) into pieces and eat it with the meal.



















August 12, pilaf (zhuafan).

On the third day at home, my father-in-law made pilaf, I brewed brick tea, and Zainab made yogurt.

My father-in-law learned how to make some of the pilaf from the owner of a Uyghur pilaf restaurant near our house.

For Eid al-Adha, take one portion of lamb chops and one portion of lamb front leg, soak them for 20 minutes, then add salt, Sichuan peppercorns, and a little ginger to boil for 30 minutes. Take out the cooked lamb, stir-fry it in plenty of oil until dry, and add two spoonfuls of salt. Add carrot strips and onion chunks (piyazi), stir until the carrots shrink and soften, then take out the meat.

Spread two bowls of rice over the carrots; we used rice from Miquan. Add the lamb stew broth until it covers the rice by about the width of a finger. If you need more liquid, add water. Add two spoonfuls of granulated sugar (shazi tang) and a little cumin powder. Uyghur restaurants usually add a large amount of rock sugar and some whole cumin seeds. Finally, place the meat on top.

Turn the heat to high. Once the water boils, use chopsticks to poke a few holes in the rice. Then, turn the heat to low to steam it. Do not lift the lid during this time, but rotate the pot occasionally so it heats evenly. After steaming for 30 minutes, flip the rice from the top to the bottom, then steam for another 10 minutes and it is ready.



















August 13, chive pockets (jiucai hezi).

Day four at home, my father-in-law made chive pockets (jiucai hezi) for me. Scramble the eggs, add the chives, then pour hot oil over them. Add plenty of salt and Sichuan peppercorn powder (huajiao mian). The flour used is from Qitai. Scald it with boiling water before wrapping the pockets.



















August 14, Big Plate Chicken (dapanji)

On the fifth day of staying home, Zainab stir-fried the Big Plate Chicken (dapanji), and my father-in-law made the belt noodles (pidaimian). We used a free-range chicken with black claws that I bought from Dazhang in Changying. It tastes exactly like the Big Plate Chicken (dapanji) from Urumqi in the 1990s.

In the top right corner is tomato paste and bean paste (doubanjiang), and below that is the special seasoning mix for the Big Plate Chicken (dapanji).











August 15, Braised Meatballs (huiwanzi)

On the fifth day of staying home, I made Braised Meatballs (huiwanzi). They go perfectly with rice.





August 16, Hand-pulled Noodles (latiaozi)

On the seventh day of staying home, I still love eating the romantic meal made by my father-in-law.













August 17, eating flatbread with fried chicken and fried skewers at Yin's in Changying.

I had a flatbread sandwich with fried chicken and fried skewers at Yinji in Changying. It had chicken and a squid skewer inside, and it tasted pretty good. Then I grabbed some cold skin noodles (liangpi) from the supermarket next door.









August 19, Sultan, a Pakistani restaurant in Sanduhe Village, Huairou.

By mid-August, the muggy heat in Beijing eased up, so we drove to Huairou for a halal getaway.

We arrived at Sanduhe Village in Huairou in the evening and started at the Pakistani restaurant Sultan. We had butter naan, spicy yogurt (Raita), rice (Biryani), tandoori chicken legs, beef curry (Kadhi), grilled shrimp, milk tea, and mint lemonade. To be fair, their portions are small and the prices are high, but the food is really delicious. It is better than some of the Pakistani restaurants in the city. Their butter naan is especially good. It comes out of the oven fluffy and smells amazing. The chicken legs and beef taste great. My father-in-law and Zainab especially liked the milk tea, which has a very rich milk and tea flavor. The only downside is that the shrimp probably sat out too long, so the texture was mushy.

It is rare to find yogurt sauce (raita) made with fresh spicy peppers. It has a strong spicy kick and tastes very unique. Raita is a Hindi word formed by combining the Sanskrit words "rajika" and "tiktaka," which mean "black mustard seeds" and "pungent." To make it, you fry black mustard seeds and cumin, mix them with chopped vegetables, and stir them into yogurt.





















Playing in the restaurant at night.



Gourd vines in the restaurant.







August 20, Xingyuanzhai Ethnic Restaurant in Sanduhe Village, Huairou.

In the morning, we ate grilled golden trout, cornmeal flatbread (hubing), scrambled eggs with green onions, seasonal wild amaranth (yugu cai), and fried fresh river shrimp at Xingyuanzhai Ethnic Restaurant in Sanduhe Village. This place is run by Hui Muslims from the Hui Muslim camp in Shunyi. They specialize in golden trout and rainbow trout. The meat is tender like garlic cloves, and their other dishes are very flavorful. Zaynab especially loved the small river shrimp. If you are visiting the mountains in Huairou, like Mutianyu or Xiangshui Lake, I recommend eating here.

















August 20, Masala Pakistani Restaurant in downtown Huairou.

In the afternoon, I had a beef burger, cheese pizza, chickpea curry, and watermelon shaved ice at Masala Pakistani Restaurant in downtown Huairou. This restaurant has the same owner as Sultan up on the mountain, and the menu is about the same. Their cheese pizza is super delicious and very fluffy; I bet they use the same dough as they do for their butter naan. The chickpea curry and watermelon shaved ice were also quite good. Unfortunately, the burger was not great. The bun lacked texture and the beef was too tough, making it uncomfortable to eat.















August 24, Run Gesheng on Gulou South Street in Miyun.

I drove to Miyun city center after work and arrived at Run'gesheng on Drum Tower South Street in the evening. The restaurant was recently renovated this year and the environment is very nice. We ordered steamed tofu (kaibao doufu) and red steamed beef. The steamed tofu is made by steaming the tofu and mixing it with various seasonings. Adding chive flower sauce really makes it flavorful! The red steamed beef has a great texture and is likely one of the eight classic bowls (badawan) of the Hui Muslims, though Zainab and my father-in-law both said it was a bit salty. I guess I will be experiencing the salty taste of traditional Beijing suburban dishes every day for a while, haha.













August 25, Changshunzhai on Nanda Street in Miyun.

In the morning, we ate old-broth lamb offal soup (laotang yangza), beef ingot soup (niurou yuanbao tang), and freshly fried meat flatbread (shaobing) at Changshunzhai on Nanda Street in Miyun. The lamb offal tasted great, but my father-in-law and Zainab still could not get used to the salty taste of traditional Beijing suburban food. The flatbread was fried until crispy, and the aroma of the sesame really came through. The ingot-shaped dumplings (yuanbaotang) have thin skins and plenty of filling, and they taste great.

















August 25, outside the Miyun Mosque.

I bought radish-filled buns (xianbobo) at Guangjuzhai outside the Miyun Mosque, and old-fashioned mooncakes with chestnut, five-kernel, and black sesame fillings at Dongfang Zhenshun Bakery. They were all delicious. Most of the halal signs here in Miyun use Persian blue, which matches the style outside the Great Wall.















August 25, Fuhua Zhengxing Folk Restaurant in Mujia Yu, Miyun.

I ate beef pancakes, beef in a clay pot, mixed lamb liver, and stir-fried pumpkin at Fuhua Zhengxing Folk Restaurant in Mujia Yu. It was my first time eating at a farm-style restaurant in Miyun, so I didn't know what to expect and ordered way too much, haha. The flaky beef pancakes are delicious! The mixed lamb liver (ban yanggan) is very flavorful, but the beef has a lot of gristle and fat. It would be better if it were leaner.

The owner is very welcoming. As soon as he saw that Zainab was pregnant, he quickly moved us into a quiet room in the back to eat.







Continue Read »
Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: Lamb for Eid al-Adha (Qurban), bean rice for Ashura, and fried dough (youxiang) for religious gatherings (niansuoer). The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.



August 9, Faith and Food

Lamb for Eid al-Adha (Qurban), bean rice for Ashura, and fried dough (youxiang) for religious gatherings (niansuoer).





August 10

It was my first day staying at home. I got a call from the community office in the morning and headed home from work. I had some time at noon to shop, so I rushed to the Niuniu market in Changying to buy chicken, meat, and fillings to prepare for big plate chicken (dapanji), meatball soup (wanzi tang), and hand-pulled noodles (latiaozi).







At noon, my father-in-law made green bean and meat stir-fry and yellow chive and meat stir-fry. The secret is to add plenty of green onions, Sichuan peppercorn powder, and dried chili skins (lapizi) so the flavor really pops. My father-in-law said he used half a whole green onion for just one dish.













In the afternoon, my father-in-law made lamb dough-flake soup (jiupianzi), which is a type of soup-based meal.









My father-in-law made steamed fried dough (youxiang) using fenugreek powder (xiangdou fen), a breakfast essential while staying at home.













August 11, meatball soup (wanzi tang).

On our second day at home, the whole family made meatball soup together. In the morning, we first simmered a pot of meat broth, then fried the meatballs.

We used one jin (500 grams) of ground beef, one level spoonful of star anise powder, one full spoonful of Sichuan peppercorn powder, one full spoonful of salt, and poured in half a ladle of hot oil.

We minced half a piece of ginger into tiny bits, added it to the mix, and stirred it well. We cracked one egg into the mixture and kept mixing. Then we added half a small bowl of dry starch, kneaded the mixture repeatedly, and it was ready to fry.

We added frozen tofu, spinach, king oyster mushrooms, cilantro, and the fried meatballs into the meat broth, and the delicious meatball soup was ready. Break the fried dough (youxiang) into pieces and eat it with the meal.



















August 12, pilaf (zhuafan).

On the third day at home, my father-in-law made pilaf, I brewed brick tea, and Zainab made yogurt.

My father-in-law learned how to make some of the pilaf from the owner of a Uyghur pilaf restaurant near our house.

For Eid al-Adha, take one portion of lamb chops and one portion of lamb front leg, soak them for 20 minutes, then add salt, Sichuan peppercorns, and a little ginger to boil for 30 minutes. Take out the cooked lamb, stir-fry it in plenty of oil until dry, and add two spoonfuls of salt. Add carrot strips and onion chunks (piyazi), stir until the carrots shrink and soften, then take out the meat.

Spread two bowls of rice over the carrots; we used rice from Miquan. Add the lamb stew broth until it covers the rice by about the width of a finger. If you need more liquid, add water. Add two spoonfuls of granulated sugar (shazi tang) and a little cumin powder. Uyghur restaurants usually add a large amount of rock sugar and some whole cumin seeds. Finally, place the meat on top.

Turn the heat to high. Once the water boils, use chopsticks to poke a few holes in the rice. Then, turn the heat to low to steam it. Do not lift the lid during this time, but rotate the pot occasionally so it heats evenly. After steaming for 30 minutes, flip the rice from the top to the bottom, then steam for another 10 minutes and it is ready.



















August 13, chive pockets (jiucai hezi).

Day four at home, my father-in-law made chive pockets (jiucai hezi) for me. Scramble the eggs, add the chives, then pour hot oil over them. Add plenty of salt and Sichuan peppercorn powder (huajiao mian). The flour used is from Qitai. Scald it with boiling water before wrapping the pockets.



















August 14, Big Plate Chicken (dapanji)

On the fifth day of staying home, Zainab stir-fried the Big Plate Chicken (dapanji), and my father-in-law made the belt noodles (pidaimian). We used a free-range chicken with black claws that I bought from Dazhang in Changying. It tastes exactly like the Big Plate Chicken (dapanji) from Urumqi in the 1990s.

In the top right corner is tomato paste and bean paste (doubanjiang), and below that is the special seasoning mix for the Big Plate Chicken (dapanji).











August 15, Braised Meatballs (huiwanzi)

On the fifth day of staying home, I made Braised Meatballs (huiwanzi). They go perfectly with rice.





August 16, Hand-pulled Noodles (latiaozi)

On the seventh day of staying home, I still love eating the romantic meal made by my father-in-law.













August 17, eating flatbread with fried chicken and fried skewers at Yin's in Changying.

I had a flatbread sandwich with fried chicken and fried skewers at Yinji in Changying. It had chicken and a squid skewer inside, and it tasted pretty good. Then I grabbed some cold skin noodles (liangpi) from the supermarket next door.









August 19, Sultan, a Pakistani restaurant in Sanduhe Village, Huairou.

By mid-August, the muggy heat in Beijing eased up, so we drove to Huairou for a halal getaway.

We arrived at Sanduhe Village in Huairou in the evening and started at the Pakistani restaurant Sultan. We had butter naan, spicy yogurt (Raita), rice (Biryani), tandoori chicken legs, beef curry (Kadhi), grilled shrimp, milk tea, and mint lemonade. To be fair, their portions are small and the prices are high, but the food is really delicious. It is better than some of the Pakistani restaurants in the city. Their butter naan is especially good. It comes out of the oven fluffy and smells amazing. The chicken legs and beef taste great. My father-in-law and Zainab especially liked the milk tea, which has a very rich milk and tea flavor. The only downside is that the shrimp probably sat out too long, so the texture was mushy.

It is rare to find yogurt sauce (raita) made with fresh spicy peppers. It has a strong spicy kick and tastes very unique. Raita is a Hindi word formed by combining the Sanskrit words "rajika" and "tiktaka," which mean "black mustard seeds" and "pungent." To make it, you fry black mustard seeds and cumin, mix them with chopped vegetables, and stir them into yogurt.





















Playing in the restaurant at night.



Gourd vines in the restaurant.







August 20, Xingyuanzhai Ethnic Restaurant in Sanduhe Village, Huairou.

In the morning, we ate grilled golden trout, cornmeal flatbread (hubing), scrambled eggs with green onions, seasonal wild amaranth (yugu cai), and fried fresh river shrimp at Xingyuanzhai Ethnic Restaurant in Sanduhe Village. This place is run by Hui Muslims from the Hui Muslim camp in Shunyi. They specialize in golden trout and rainbow trout. The meat is tender like garlic cloves, and their other dishes are very flavorful. Zaynab especially loved the small river shrimp. If you are visiting the mountains in Huairou, like Mutianyu or Xiangshui Lake, I recommend eating here.

















August 20, Masala Pakistani Restaurant in downtown Huairou.

In the afternoon, I had a beef burger, cheese pizza, chickpea curry, and watermelon shaved ice at Masala Pakistani Restaurant in downtown Huairou. This restaurant has the same owner as Sultan up on the mountain, and the menu is about the same. Their cheese pizza is super delicious and very fluffy; I bet they use the same dough as they do for their butter naan. The chickpea curry and watermelon shaved ice were also quite good. Unfortunately, the burger was not great. The bun lacked texture and the beef was too tough, making it uncomfortable to eat.















August 24, Run Gesheng on Gulou South Street in Miyun.

I drove to Miyun city center after work and arrived at Run'gesheng on Drum Tower South Street in the evening. The restaurant was recently renovated this year and the environment is very nice. We ordered steamed tofu (kaibao doufu) and red steamed beef. The steamed tofu is made by steaming the tofu and mixing it with various seasonings. Adding chive flower sauce really makes it flavorful! The red steamed beef has a great texture and is likely one of the eight classic bowls (badawan) of the Hui Muslims, though Zainab and my father-in-law both said it was a bit salty. I guess I will be experiencing the salty taste of traditional Beijing suburban dishes every day for a while, haha.













August 25, Changshunzhai on Nanda Street in Miyun.

In the morning, we ate old-broth lamb offal soup (laotang yangza), beef ingot soup (niurou yuanbao tang), and freshly fried meat flatbread (shaobing) at Changshunzhai on Nanda Street in Miyun. The lamb offal tasted great, but my father-in-law and Zainab still could not get used to the salty taste of traditional Beijing suburban food. The flatbread was fried until crispy, and the aroma of the sesame really came through. The ingot-shaped dumplings (yuanbaotang) have thin skins and plenty of filling, and they taste great.

















August 25, outside the Miyun Mosque.

I bought radish-filled buns (xianbobo) at Guangjuzhai outside the Miyun Mosque, and old-fashioned mooncakes with chestnut, five-kernel, and black sesame fillings at Dongfang Zhenshun Bakery. They were all delicious. Most of the halal signs here in Miyun use Persian blue, which matches the style outside the Great Wall.















August 25, Fuhua Zhengxing Folk Restaurant in Mujia Yu, Miyun.

I ate beef pancakes, beef in a clay pot, mixed lamb liver, and stir-fried pumpkin at Fuhua Zhengxing Folk Restaurant in Mujia Yu. It was my first time eating at a farm-style restaurant in Miyun, so I didn't know what to expect and ordered way too much, haha. The flaky beef pancakes are delicious! The mixed lamb liver (ban yanggan) is very flavorful, but the beef has a lot of gristle and fat. It would be better if it were leaner.

The owner is very welcoming. As soon as he saw that Zainab was pregnant, he quickly moved us into a quiet room in the back to eat.







Collapse Read »

Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques (Part 4)

Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: At Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, we ate stir-fried beef with wild mushrooms, stir-fried tofu and wood ear mushrooms, deep-fried topmouth culter (qiaozui), and cornmeal flatbreads (tiebingzi). The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.











August 25, Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, Miyun.

At Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, we ate stir-fried beef with wild mushrooms, stir-fried tofu and wood ear mushrooms, deep-fried topmouth culter (qiaozui), and cornmeal flatbreads (tiebingzi). A large iron pot of freshly made flatbreads cost only 15 yuan, and we couldn't even finish them. The deep-fried fish was very satisfying, but the portion was huge. Overall, eating at a farmhouse restaurant means big, affordable portions, which reminded me of eating in Northeast China, haha.

Also, the Hui Muslim banquet dish Eight Great Bowls (badawan) in Mujiaoyu has a long history. When the Miyun Reservoir was built in 1958, all residents of the Shixia Ancient City in the flooded area were relocated. A group of Hui Muslims surnamed Li, who were experts at making the Eight Great Bowls, moved to Mujiaoyu, which is how the current Mujiaoyu halal Eight Great Bowls came to be.













August 26, Hexingzhai Halal Restaurant in Mujiaoyu, Miyun.

In the morning, I had tofu pudding (doufunao), soy milk (doujiang), fried dough (youbing), and meat flatbread (shaobing) at Hexingzhai Halal Restaurant in Mujiayu. This place seems to be the only breakfast spot in the North Mujiayu Hui Muslim village. Their homemade fresh chive flower sauce is especially delicious, and the meat flatbread is very flavorful.





















August 26, Gubeikou Halal Snack Shop, Miyun.

This is the only halal snack shop in Gubeikou Town. The owner's surname is Cao, and he is a local Hui Muslim from Gubeikou. The ancestors of the Cao-surnamed Hui Muslims in North China were originally surnamed Li. They lived in Erlanggang, Nanjing, which research suggests was a station for Semu people who surrendered to the Ming Dynasty. During the Yongle reign, they followed the emperor to Beijing. On the return trip, one ancestor stayed in Cangzhou due to illness, married into the Cao family, and his descendants changed their surname to Cao. The Cao-surnamed Hui Muslims from Cangzhou later spread throughout North China, and one branch settled in Gubeikou during the Qing Dynasty.

Their shop is famous for selling flatbread (shaobing) and lamb offal soup (yangza) in the morning. At noon, they serve lamb dumplings and stir-fried flatbread (chaobing). It is just a small shop run by a husband and wife. Boss Cao looks a bit stern, but he is actually very friendly. He chatted with me about the situation of the Hui Muslims in Gubeikou. He said that most of the Hui Muslims in Gubeikou have moved away, and some of them have relocated near the Miyun Mosque.











August 26, Tanghe Halal Restaurant in Gubei Water Town, Miyun.

Most Hui Muslims visiting Gubei Water Town stop by this Tanghe Halal Restaurant. The building mimics the Hengchang Ruiji storefront on Dongsi Fourth Alley. It has a classic, antique look and a very nice atmosphere.







Their menu is a mix of styles, with the main dishes being big plate chicken (dapanji) and roasted lamb (shao yangrou). We looked at the big plate chicken other tables ordered. It had too many potatoes and no wide belt noodles (pidaimian), just flatbread (nang) underneath, so we ordered the roasted lamb instead. They serve the roasted lamb like roast duck, with yellow bean sauce for dipping and lotus leaf pancakes (heye bing) for wrapping. It was pretty good. However, the fried coating on the roasted lamb wasn't fragrant enough, and the flavor didn't soak into the meat. This made the fatty parts feel greasy. It is not quite as good as truly delicious roasted lamb, but I am satisfied to find a restaurant like this inside a tourist area.









August 27, Yishun Halal Snack Shop in Taishitun Town, Miyun.

Gubei Water Town has no halal breakfast. The closest option is the sesame flatbread (shaobing) and lamb offal soup (yangza) at the Gubei Kou Town Halal Snack Shop. We wanted something different, so we drove south to the Yishun Halal Snack Shop in Taishitun Town that morning.

This restaurant is run by local Hui Muslims from Taishitun. They are the only Hui Muslim family in Taishitun town. There are dozens more families in Lugezhuang to the south, but this is the only halal restaurant in the area. The restaurant is right on the edge of town. There is a cornfield behind it, which gives it a real countryside feel.

We arrived after nine in the morning and they were already serving their full menu. The dishes are similar to the Hui Muslim farmhouse food in Mujiaoyu, focusing on beef pancakes (niuroubing) and the eight classic Hui Muslim bowls (Hui min ba da wan), along with some home-style stir-fries. We ordered half a jin of beef pancakes, stir-fried eggs with tomatoes (muxu chao shizi), boiled lamb head (baishui yangtou), and tofu in a clay pot (shaguo doufu). Everything tasted great, making for a very hearty breakfast, haha.



















August 27, Kunanchun Folk Restaurant in Mujiaoyu, Miyun.

A halal farmhouse restaurant in Mujiaoyu: Kunanchun Folk Restaurant. We ate fish head with flatbread (yutou paobing), which was three jin of bighead carp served with freshly baked home-style flatbread (jiachang bing), and we also ordered a braised three-mushroom dish (hui san jun). I called ahead to ask for less salt and had them start the stew, so it was ready to eat as soon as we arrived. The reservoir fish was not as chewy as the rainbow trout we had last week, but it was delicious in its own way. Everyone was very happy and wanted more, saying we should order a whole five or six-pound fish next time.















August 30, eating dumplings.

My father-in-law made delicious long bean dumplings. They had thin skins and big fillings, looking like small steamed buns (baozi).













August 31, Jia San Steamed Buns (baozi) at Baiyun Temple.

We went to Jia San Steamed Buns (baozi) at Baiyun Temple for lamb pita bread soup (yangrou paomo) and beef tail soup-filled buns (guantang bao), then bought strip flatbread (pitiao nang), yogurt, and barbecue at the nearby Kashgar Mahmut restaurant. I love both of these places and always struggle to choose between them, but this time I finally got to eat at both, haha.









August 31, Kashgar Mahmut Restaurant at Baiyun Temple.

Kashgar Maihemuti's yogurt is the most authentic Xinjiang-style yogurt in all of Beijing; one bite and you feel like you have been transported straight back to Xingxing Gorge. Freshly baked flatbread (nang) has such a strong wheat aroma that the whole bus smells like it on the way home.









Continue Read »
Reposted from the web

Summary: Beijing Halal Food Diary: Summer 2022 Muslim Food and Mosques is presented here as a firsthand travel account in clear English, beginning with this scene: At Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, we ate stir-fried beef with wild mushrooms, stir-fried tofu and wood ear mushrooms, deep-fried topmouth culter (qiaozui), and cornmeal flatbreads (tiebingzi). The account keeps its focus on Beijing Halal Food, Summer Diary, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.











August 25, Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, Miyun.

At Shanshui Tianyuan Ethnic Restaurant in Mujiaoyu, we ate stir-fried beef with wild mushrooms, stir-fried tofu and wood ear mushrooms, deep-fried topmouth culter (qiaozui), and cornmeal flatbreads (tiebingzi). A large iron pot of freshly made flatbreads cost only 15 yuan, and we couldn't even finish them. The deep-fried fish was very satisfying, but the portion was huge. Overall, eating at a farmhouse restaurant means big, affordable portions, which reminded me of eating in Northeast China, haha.

Also, the Hui Muslim banquet dish Eight Great Bowls (badawan) in Mujiaoyu has a long history. When the Miyun Reservoir was built in 1958, all residents of the Shixia Ancient City in the flooded area were relocated. A group of Hui Muslims surnamed Li, who were experts at making the Eight Great Bowls, moved to Mujiaoyu, which is how the current Mujiaoyu halal Eight Great Bowls came to be.













August 26, Hexingzhai Halal Restaurant in Mujiaoyu, Miyun.

In the morning, I had tofu pudding (doufunao), soy milk (doujiang), fried dough (youbing), and meat flatbread (shaobing) at Hexingzhai Halal Restaurant in Mujiayu. This place seems to be the only breakfast spot in the North Mujiayu Hui Muslim village. Their homemade fresh chive flower sauce is especially delicious, and the meat flatbread is very flavorful.





















August 26, Gubeikou Halal Snack Shop, Miyun.

This is the only halal snack shop in Gubeikou Town. The owner's surname is Cao, and he is a local Hui Muslim from Gubeikou. The ancestors of the Cao-surnamed Hui Muslims in North China were originally surnamed Li. They lived in Erlanggang, Nanjing, which research suggests was a station for Semu people who surrendered to the Ming Dynasty. During the Yongle reign, they followed the emperor to Beijing. On the return trip, one ancestor stayed in Cangzhou due to illness, married into the Cao family, and his descendants changed their surname to Cao. The Cao-surnamed Hui Muslims from Cangzhou later spread throughout North China, and one branch settled in Gubeikou during the Qing Dynasty.

Their shop is famous for selling flatbread (shaobing) and lamb offal soup (yangza) in the morning. At noon, they serve lamb dumplings and stir-fried flatbread (chaobing). It is just a small shop run by a husband and wife. Boss Cao looks a bit stern, but he is actually very friendly. He chatted with me about the situation of the Hui Muslims in Gubeikou. He said that most of the Hui Muslims in Gubeikou have moved away, and some of them have relocated near the Miyun Mosque.











August 26, Tanghe Halal Restaurant in Gubei Water Town, Miyun.

Most Hui Muslims visiting Gubei Water Town stop by this Tanghe Halal Restaurant. The building mimics the Hengchang Ruiji storefront on Dongsi Fourth Alley. It has a classic, antique look and a very nice atmosphere.







Their menu is a mix of styles, with the main dishes being big plate chicken (dapanji) and roasted lamb (shao yangrou). We looked at the big plate chicken other tables ordered. It had too many potatoes and no wide belt noodles (pidaimian), just flatbread (nang) underneath, so we ordered the roasted lamb instead. They serve the roasted lamb like roast duck, with yellow bean sauce for dipping and lotus leaf pancakes (heye bing) for wrapping. It was pretty good. However, the fried coating on the roasted lamb wasn't fragrant enough, and the flavor didn't soak into the meat. This made the fatty parts feel greasy. It is not quite as good as truly delicious roasted lamb, but I am satisfied to find a restaurant like this inside a tourist area.









August 27, Yishun Halal Snack Shop in Taishitun Town, Miyun.

Gubei Water Town has no halal breakfast. The closest option is the sesame flatbread (shaobing) and lamb offal soup (yangza) at the Gubei Kou Town Halal Snack Shop. We wanted something different, so we drove south to the Yishun Halal Snack Shop in Taishitun Town that morning.

This restaurant is run by local Hui Muslims from Taishitun. They are the only Hui Muslim family in Taishitun town. There are dozens more families in Lugezhuang to the south, but this is the only halal restaurant in the area. The restaurant is right on the edge of town. There is a cornfield behind it, which gives it a real countryside feel.

We arrived after nine in the morning and they were already serving their full menu. The dishes are similar to the Hui Muslim farmhouse food in Mujiaoyu, focusing on beef pancakes (niuroubing) and the eight classic Hui Muslim bowls (Hui min ba da wan), along with some home-style stir-fries. We ordered half a jin of beef pancakes, stir-fried eggs with tomatoes (muxu chao shizi), boiled lamb head (baishui yangtou), and tofu in a clay pot (shaguo doufu). Everything tasted great, making for a very hearty breakfast, haha.



















August 27, Kunanchun Folk Restaurant in Mujiaoyu, Miyun.

A halal farmhouse restaurant in Mujiaoyu: Kunanchun Folk Restaurant. We ate fish head with flatbread (yutou paobing), which was three jin of bighead carp served with freshly baked home-style flatbread (jiachang bing), and we also ordered a braised three-mushroom dish (hui san jun). I called ahead to ask for less salt and had them start the stew, so it was ready to eat as soon as we arrived. The reservoir fish was not as chewy as the rainbow trout we had last week, but it was delicious in its own way. Everyone was very happy and wanted more, saying we should order a whole five or six-pound fish next time.















August 30, eating dumplings.

My father-in-law made delicious long bean dumplings. They had thin skins and big fillings, looking like small steamed buns (baozi).













August 31, Jia San Steamed Buns (baozi) at Baiyun Temple.

We went to Jia San Steamed Buns (baozi) at Baiyun Temple for lamb pita bread soup (yangrou paomo) and beef tail soup-filled buns (guantang bao), then bought strip flatbread (pitiao nang), yogurt, and barbecue at the nearby Kashgar Mahmut restaurant. I love both of these places and always struggle to choose between them, but this time I finally got to eat at both, haha.









August 31, Kashgar Mahmut Restaurant at Baiyun Temple.

Kashgar Maihemuti's yogurt is the most authentic Xinjiang-style yogurt in all of Beijing; one bite and you feel like you have been transported straight back to Xingxing Gorge. Freshly baked flatbread (nang) has such a strong wheat aroma that the whole bus smells like it on the way home.









Collapse Read »

Qinghai Muslim History: The Mongol Muslim Tuomao People of Qilian

Reposted from the web

Summary: Qinghai Muslim History: The Mongol Muslim Tuomao People of Qilian is presented here as a firsthand travel account in clear English, beginning with this scene: I recently read a new book released this July called The Tuomao People: Economy, Culture, and Modernity of a Marginalized Group, and I learned so much. The account keeps its focus on Qinghai Muslims, Tuomao People, Mongol Muslims while preserving the names, places, food, and historical details from the Chinese source.

I recently read a new book released this July called The Tuomao People: Economy, Culture, and Modernity of a Marginalized Group, and I learned so much. This book is likely the most detailed work on the Tuomao people. It covers everything from history to current reality and from economy to culture, and it explains many fascinating issues.



The Tuomao people are Muslim Mongols living in the pastoral areas of Qinghai. Historically, they shared the same cultural customs as other Qinghai Mongols, with the only difference being their faith. They are closely connected to both the Mongol and Hui Muslim groups, giving them multiple identities. They are a very interesting ethnic group. Here is some information from the book about the ethnic identity of the Tuomao people: 1. Before 1958, the Tuomao people were part of the Khoshut Mongol Tuomao tribe. They did not have a modern sense of ethnic identity and lived just like the local Mongols. At that time, when a Tuomao man married a Mongol woman, she could choose not to convert to Islam. When the wife mourned the dead, the husband would not interfere if she invited a lama to chant scriptures. Likewise, when the husband invited an imam to chant, the wife would help with the arrangements. This was very rare. 2. In 1958, Jintan in Haiyan County, Qinghai, became a nuclear weapons research base. The Tuomao people, who originally lived in the Halejing area, moved several times and scattered across the Haibei Prefecture. After their tribe was broken up, the Tuomao people lost their identity as Mongol tribespeople. Between 1958 and the 1980s, the Tuomao people were sometimes counted as Mongol and sometimes as Hui Muslims in population statistics. During a 1981 survey, both the Mongol and Hui Muslim communities in Qinghai with modern ethnic awareness identified the Tuomao people as part of their own groups. The Mongols said, 'The Tuomao are our Mongol people, they just happen to follow Islam,' while the Hui Muslims said, 'The Tuomao are our Hui Muslims, but over time, their lifestyle and habits have been influenced by the Mongols.'

After the Tuomao people in Xinjiang and Qinghai reconnected in 1978, they began working to apply for recognition as a separate ethnic group, and in the 1980s, they formally stated that they were neither Hui Muslims nor Mongols. However, after the Jino people became the 56th ethnic group in 1979, the work of ethnic identification had already ended, so the efforts of the Tuomao people did not succeed. After the 1990s, most Tuomao people in Bohu and Yanqi, Xinjiang, moved to Urumqi, Changji, and Korla. On one hand, their sense of identity gradually faded, and on the other hand, there were no cultural records, so they slowly disappeared into history. During the 2000 census, the vast majority of Tuomao people were counted as Hui Muslims, and most young Tuomao in Qinghai also identified as Hui Muslims, with living habits already close to those of the Hui. In the 2010s, with the rise of tourism in the Qilian Mountains, the Tuomao people increasingly became subjects for writers and journalists. In 2014, Qilian County officially began filming the documentary 'Walking into the Tuomao,' which became the largest gathering for the Tuomao people since 1958. The 2017 documentary caused a sensation after its release. This led to the founding of the Tuomao Cultural Research Association. Cultural activities soon followed, including applying for intangible cultural heritage status, filming folk documentaries, and hosting horse racing events. The Tuomao people began to rediscover their cultural identity.









The book introduces the traditional diet of the Tuomao people (Qinghai Mongol-Hui Muslims): hand-grabbed meat (shouba rou), meat sausage (rouchang), flour sausage (mianchang), liver sausage (ganchang), butter (suyou), dried cheese curds (qula), yogurt (suannai), milk skin bread (naipibing), milk tofu (naidoufu), roasted barley flour (zanba), barley flour porridge (douma), oil-mixed flour paste (youjiaotuan), water-oil pancake (shuiyoubing), flat noodles (bianxi), meat and rice porridge (roumizhou), sugar rice (shatang mifan), boiled tea (aocha), milk tea (naicha), and butter tea (suyoucha). Meat sausage is made by stuffing beef or lamb lungs and minced meat into large intestines. Liver sausage uses liver instead. Flour sausage is made by stuffing a mixture of flour, lamb broth, and lamb tripe fat into small intestines. Butter (suyou) is the fat extracted after churning fresh milk. After churning butter, the leftover milk liquid is left to ferment for half a day. It is then boiled in an iron pot. The white solid that remains after the liquid evaporates is called dried cheese curds (qula). Milk skin bread (naipibing) is made from the cream that solidifies on the surface of boiled milk. Butter roasted barley flour (suyou qingke chaomian) is a traditional staple food for the Tuomao people. Highland barley is roasted and ground into flour. Every morning, people mix it with tea, butter, and dried cheese curds (qula) to form a bun shape, which is roasted barley flour (zanba). When mixed into a paste, it is called barley flour porridge (douma), which can be eaten with pancakes (bingzi) and steamed buns (momo). To make oil-stirred dough (youjiaotuan), add fresh milk and butter (suyou) to hot tea water. Once it boils, sprinkle in wheat flour and brown sugar. Stir it into a dough, cover the pot, and cook slowly over low heat. Flip it occasionally until the water evaporates and the dough is cooked through. Water-oil pancakes (shuiyoubing) are made by boiling dough cakes, then mixing them with dried yogurt (qula), butter (suyou), and sugar. Because they contain a lot of dried yogurt, you have to chew them thoroughly. Bianxi is the Qinghai Mongolian word for dumplings (bianshi), which are simply dumplings filled with pure meat. Meat porridge (roumizhou) is a porridge made by simmering diced meat with silverweed roots (juema). Sugar rice (shatang mifan) is a type of eight-treasure rice (babao fan). It is made by cooking rice with salt, silverweed roots (juema), raisins, and red dates. Once cooked, it is topped with white sugar and drizzled with hot butter (suyou). Boiled tea (aocha) can be made with just salt, or you can add fresh milk, dried ginger, and black cardamom (caoguo) to make milk tea. Adding butter (suyou) to milk tea makes butter tea (suyoucha). If you stir roasted butter and wheat flour into milk tea, it becomes flour tea (miancha).















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Reposted from the web

Summary: Qinghai Muslim History: The Mongol Muslim Tuomao People of Qilian is presented here as a firsthand travel account in clear English, beginning with this scene: I recently read a new book released this July called The Tuomao People: Economy, Culture, and Modernity of a Marginalized Group, and I learned so much. The account keeps its focus on Qinghai Muslims, Tuomao People, Mongol Muslims while preserving the names, places, food, and historical details from the Chinese source.

I recently read a new book released this July called The Tuomao People: Economy, Culture, and Modernity of a Marginalized Group, and I learned so much. This book is likely the most detailed work on the Tuomao people. It covers everything from history to current reality and from economy to culture, and it explains many fascinating issues.



The Tuomao people are Muslim Mongols living in the pastoral areas of Qinghai. Historically, they shared the same cultural customs as other Qinghai Mongols, with the only difference being their faith. They are closely connected to both the Mongol and Hui Muslim groups, giving them multiple identities. They are a very interesting ethnic group. Here is some information from the book about the ethnic identity of the Tuomao people: 1. Before 1958, the Tuomao people were part of the Khoshut Mongol Tuomao tribe. They did not have a modern sense of ethnic identity and lived just like the local Mongols. At that time, when a Tuomao man married a Mongol woman, she could choose not to convert to Islam. When the wife mourned the dead, the husband would not interfere if she invited a lama to chant scriptures. Likewise, when the husband invited an imam to chant, the wife would help with the arrangements. This was very rare. 2. In 1958, Jintan in Haiyan County, Qinghai, became a nuclear weapons research base. The Tuomao people, who originally lived in the Halejing area, moved several times and scattered across the Haibei Prefecture. After their tribe was broken up, the Tuomao people lost their identity as Mongol tribespeople. Between 1958 and the 1980s, the Tuomao people were sometimes counted as Mongol and sometimes as Hui Muslims in population statistics. During a 1981 survey, both the Mongol and Hui Muslim communities in Qinghai with modern ethnic awareness identified the Tuomao people as part of their own groups. The Mongols said, 'The Tuomao are our Mongol people, they just happen to follow Islam,' while the Hui Muslims said, 'The Tuomao are our Hui Muslims, but over time, their lifestyle and habits have been influenced by the Mongols.'

After the Tuomao people in Xinjiang and Qinghai reconnected in 1978, they began working to apply for recognition as a separate ethnic group, and in the 1980s, they formally stated that they were neither Hui Muslims nor Mongols. However, after the Jino people became the 56th ethnic group in 1979, the work of ethnic identification had already ended, so the efforts of the Tuomao people did not succeed. After the 1990s, most Tuomao people in Bohu and Yanqi, Xinjiang, moved to Urumqi, Changji, and Korla. On one hand, their sense of identity gradually faded, and on the other hand, there were no cultural records, so they slowly disappeared into history. During the 2000 census, the vast majority of Tuomao people were counted as Hui Muslims, and most young Tuomao in Qinghai also identified as Hui Muslims, with living habits already close to those of the Hui. In the 2010s, with the rise of tourism in the Qilian Mountains, the Tuomao people increasingly became subjects for writers and journalists. In 2014, Qilian County officially began filming the documentary 'Walking into the Tuomao,' which became the largest gathering for the Tuomao people since 1958. The 2017 documentary caused a sensation after its release. This led to the founding of the Tuomao Cultural Research Association. Cultural activities soon followed, including applying for intangible cultural heritage status, filming folk documentaries, and hosting horse racing events. The Tuomao people began to rediscover their cultural identity.









The book introduces the traditional diet of the Tuomao people (Qinghai Mongol-Hui Muslims): hand-grabbed meat (shouba rou), meat sausage (rouchang), flour sausage (mianchang), liver sausage (ganchang), butter (suyou), dried cheese curds (qula), yogurt (suannai), milk skin bread (naipibing), milk tofu (naidoufu), roasted barley flour (zanba), barley flour porridge (douma), oil-mixed flour paste (youjiaotuan), water-oil pancake (shuiyoubing), flat noodles (bianxi), meat and rice porridge (roumizhou), sugar rice (shatang mifan), boiled tea (aocha), milk tea (naicha), and butter tea (suyoucha). Meat sausage is made by stuffing beef or lamb lungs and minced meat into large intestines. Liver sausage uses liver instead. Flour sausage is made by stuffing a mixture of flour, lamb broth, and lamb tripe fat into small intestines. Butter (suyou) is the fat extracted after churning fresh milk. After churning butter, the leftover milk liquid is left to ferment for half a day. It is then boiled in an iron pot. The white solid that remains after the liquid evaporates is called dried cheese curds (qula). Milk skin bread (naipibing) is made from the cream that solidifies on the surface of boiled milk. Butter roasted barley flour (suyou qingke chaomian) is a traditional staple food for the Tuomao people. Highland barley is roasted and ground into flour. Every morning, people mix it with tea, butter, and dried cheese curds (qula) to form a bun shape, which is roasted barley flour (zanba). When mixed into a paste, it is called barley flour porridge (douma), which can be eaten with pancakes (bingzi) and steamed buns (momo). To make oil-stirred dough (youjiaotuan), add fresh milk and butter (suyou) to hot tea water. Once it boils, sprinkle in wheat flour and brown sugar. Stir it into a dough, cover the pot, and cook slowly over low heat. Flip it occasionally until the water evaporates and the dough is cooked through. Water-oil pancakes (shuiyoubing) are made by boiling dough cakes, then mixing them with dried yogurt (qula), butter (suyou), and sugar. Because they contain a lot of dried yogurt, you have to chew them thoroughly. Bianxi is the Qinghai Mongolian word for dumplings (bianshi), which are simply dumplings filled with pure meat. Meat porridge (roumizhou) is a porridge made by simmering diced meat with silverweed roots (juema). Sugar rice (shatang mifan) is a type of eight-treasure rice (babao fan). It is made by cooking rice with salt, silverweed roots (juema), raisins, and red dates. Once cooked, it is topped with white sugar and drizzled with hot butter (suyou). Boiled tea (aocha) can be made with just salt, or you can add fresh milk, dried ginger, and black cardamom (caoguo) to make milk tea. Adding butter (suyou) to milk tea makes butter tea (suyoucha). If you stir roasted butter and wheat flour into milk tea, it becomes flour tea (miancha).















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Panjiayuan Book Hunt: Islamic Art Albums and Muslim Heritage

Reposted from the web

Summary: Panjiayuan Book Hunt: Islamic Art Albums and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: In October, I found two picture books at the Panjiayuan weekend antique book market in Beijing and wanted to share them with you. The account keeps its focus on Panjiayuan, Islamic Art, Muslim Books while preserving the names, places, food, and historical details from the Chinese source.

In October, I found two picture books at the Panjiayuan weekend antique book market in Beijing and wanted to share them with you.

The first book was published by the New York Islamic Art Foundation in 1987 and covers 11 different themes.



The first chapter studies the scripture carvings on an exquisite box found at the Al-Hussein Mosque in Cairo in 1939.



The second chapter studies a copper basin from the Mamluk dynasty held in the collection of the L. A. Mayer Memorial Institute in Jerusalem.

The third chapter studies the intersection of Islamic architectural styles in Iran and Anatolia.









The fourth chapter studies the inscriptions on the tomb of the Ilkhanate ruler Öljaitü in Soltaniyeh, Iran.



The fifth chapter studies some wood carvings from the Ilkhanate period in the city of Soltaniyeh, Iran.





The sixth chapter studies the lamps used in Sufi shrines (gongbei).

The first image shows lamps from a 1320 miniature painting of the Shahnameh (Book of Kings) in Tabriz, Iran. Behind it are lamps with the same design from 14th to 15th-century Iran.



















The seventh piece is an astrology miniature painting from the Jalayirid dynasty, a kingdom established by the Mongols in the Iran and Iraq region during the 14th century after the Ilkhanate collapsed.









The eighth piece is a Turkic-language Persian miniature painting titled Eskandar-nama, kept at the Biblioteca Marciana in Venice. It tells the adventure stories of Alexander the Great, and the author confirms it was painted during the Ottoman dynasty in the 15th century.











The ninth piece features ceramic tiles from 16th-century Ottoman-era Damascus, Syria.









The tenth piece shows public architecture from the Shaybanid dynasty in Bukhara during the 1560s and 1570s.











The eleventh piece is a Persian manuscript held at the Chester Beatty Library in Dublin. It comes from the fifth sultan of the Golconda Sultanate in the ancient Indian city of Hyderabad, Muhammad Quli Qutb Shah, who reigned from 1580 to 1612.













The second book is a 1986 French photo album about the culture and customs of the Arabian Peninsula.



Take a look at the Chaohan records from 40 years ago, back when there were no high-rise buildings.



















A dance at a traditional wedding.



The inside of a living room in a traditional house.



In the 1980s, traditional Arab tribal camps changed because of the arrival of trucks.



A Saudi family living room in the 1980s, complete with a television and a tape recorder.



A school classroom near Medina.



A village doctor who is a woman.



A street near the capital city of Riyadh.



Traditional and modern transport meet.



Jewelry merchants at the gold market in Riyadh.



Traditional scenery in Saudi Arabia.



















A few photos from Yemen, in the following order:

Yemeni people in the village celebrating Eid al-Adha.



Yemeni people gathering and chatting.



The traditional dress of Yemeni people.





Terraced fields and villages in the mountains of Yemen.





The ancient city of Shibam in Yemen is famous for its many mud-brick high-rise buildings dating back to the 16th century. It is known as the Manhattan of the Desert and the world's first skyscraper city.



An old man is teaching a boy how to recite the Quran.

Continue Read »
Reposted from the web

Summary: Panjiayuan Book Hunt: Islamic Art Albums and Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: In October, I found two picture books at the Panjiayuan weekend antique book market in Beijing and wanted to share them with you. The account keeps its focus on Panjiayuan, Islamic Art, Muslim Books while preserving the names, places, food, and historical details from the Chinese source.

In October, I found two picture books at the Panjiayuan weekend antique book market in Beijing and wanted to share them with you.

The first book was published by the New York Islamic Art Foundation in 1987 and covers 11 different themes.



The first chapter studies the scripture carvings on an exquisite box found at the Al-Hussein Mosque in Cairo in 1939.



The second chapter studies a copper basin from the Mamluk dynasty held in the collection of the L. A. Mayer Memorial Institute in Jerusalem.

The third chapter studies the intersection of Islamic architectural styles in Iran and Anatolia.









The fourth chapter studies the inscriptions on the tomb of the Ilkhanate ruler Öljaitü in Soltaniyeh, Iran.



The fifth chapter studies some wood carvings from the Ilkhanate period in the city of Soltaniyeh, Iran.





The sixth chapter studies the lamps used in Sufi shrines (gongbei).

The first image shows lamps from a 1320 miniature painting of the Shahnameh (Book of Kings) in Tabriz, Iran. Behind it are lamps with the same design from 14th to 15th-century Iran.



















The seventh piece is an astrology miniature painting from the Jalayirid dynasty, a kingdom established by the Mongols in the Iran and Iraq region during the 14th century after the Ilkhanate collapsed.









The eighth piece is a Turkic-language Persian miniature painting titled Eskandar-nama, kept at the Biblioteca Marciana in Venice. It tells the adventure stories of Alexander the Great, and the author confirms it was painted during the Ottoman dynasty in the 15th century.











The ninth piece features ceramic tiles from 16th-century Ottoman-era Damascus, Syria.









The tenth piece shows public architecture from the Shaybanid dynasty in Bukhara during the 1560s and 1570s.











The eleventh piece is a Persian manuscript held at the Chester Beatty Library in Dublin. It comes from the fifth sultan of the Golconda Sultanate in the ancient Indian city of Hyderabad, Muhammad Quli Qutb Shah, who reigned from 1580 to 1612.













The second book is a 1986 French photo album about the culture and customs of the Arabian Peninsula.



Take a look at the Chaohan records from 40 years ago, back when there were no high-rise buildings.



















A dance at a traditional wedding.



The inside of a living room in a traditional house.



In the 1980s, traditional Arab tribal camps changed because of the arrival of trucks.



A Saudi family living room in the 1980s, complete with a television and a tape recorder.



A school classroom near Medina.



A village doctor who is a woman.



A street near the capital city of Riyadh.



Traditional and modern transport meet.



Jewelry merchants at the gold market in Riyadh.



Traditional scenery in Saudi Arabia.



















A few photos from Yemen, in the following order:

Yemeni people in the village celebrating Eid al-Adha.



Yemeni people gathering and chatting.



The traditional dress of Yemeni people.





Terraced fields and villages in the mountains of Yemen.





The ancient city of Shibam in Yemen is famous for its many mud-brick high-rise buildings dating back to the 16th century. It is known as the Manhattan of the Desert and the world's first skyscraper city.



An old man is teaching a boy how to recite the Quran.

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Beijing Qinghe Muslim History: Old Halal Life in an Ancient Town

Reposted from the web

Summary: Beijing Qinghe Muslim History: Old Halal Life in an Ancient Town is presented here as a firsthand travel account in clear English, beginning with this scene: During the National Day holiday, I read a book at the Capital Library called "Qinghe Town in the Northern Capital Region," which covers the history and folk customs of the ancient town of Qinghe in Beijing's Haidian. The account keeps its focus on Qinghe Beijing, Beijing Muslim History, Halal Life while preserving the names, places, food, and historical details from the Chinese source.

During the National Day holiday, I read a book at the Capital Library called "Qinghe Town in the Northern Capital Region," which covers the history and folk customs of the ancient town of Qinghe in Beijing's Haidian District. A very precious part of the book records the halal shops on Qinghe Street from the Qing Dynasty to the Republic of China era. These include the Zhongma Restaurant, famous for its lamb and mung bean noodles; a restaurant opened by a Muslim convert named Zhang Laoxi; the Huiji Steamed Bun Shop, which made lamb steamed buns (baozi) and bean flour meatball soup; the An Si Tea Stall, which served millet porridge with sesame paste (miancha) and cold mung bean starch jelly (liangfen); and a sesame flatbread (shaobing) shop run by a Han Chinese man named Zhang Xiuba'er who had made halal snacks since he was a child. The content is very rich, and I will share it with you below.







Zhongma Restaurant

During the Republic of China era, the largest halal restaurant in Qinghe was called Zhongma Restaurant, and it was very famous in the northern Beijing area.

The old owner of Zhongma Restaurant was known as Ma Ershun. His ancestral home was Dezhou, Shandong. During the Boxer Rebellion, the Ma family fought with broadswords, earning them the nickname "Broadsword Ma." After the Boxer Rebellion failed, the Ma family fled from the Four Women Mosque (Sinvsi) in Dezhou to Qinghe to escape the war. After arriving in Qinghe, the Ma family first walked the streets carrying shoulder poles to sell sesame flatbreads (shaobing) and steamed buns (baozi), later growing from traveling merchants into stall vendors.

Ma Ershun's third son, Ma Rui, lived in the middle of Qinghe Street and was known as "Zhongma." He started out running a small eatery, then bought property to open the Zhongma Restaurant, which had over 20 rooms with a shop in the front and living quarters in the back. Zhongma Restaurant served snacks like lamb and mung bean noodles (yangrou ludou zamian), sesame flatbread (shaobing), and lamb buns (yangrou baozi), along with simple seasonal stir-fried dishes. Because the food was affordable and suited local tastes, the restaurant became very famous.

The lamb and mung bean noodles at Zhongma Restaurant are made by boiling the noodles in a lamb broth pot, then topping them with cilantro, chives, and a splash of aged vinegar for a great taste. Caravan teams passing through Qinghe on their way to the capital from Juyong Pass would unload their pack animals in the back courtyard and eat in the front hall.

After the 1950s, Zhongma Restaurant passed to Ma Rui's son, Ma Jinchen. It joined a public-private partnership in 1956, was renamed the Halal Canteen in 1967, and became Chenghong Halal Restaurant in 1984, though locals still call it 'Zhongma's Place'.





Zhang Laoxi Eatery

In the 1940s, there was a Zhang Laoxi Eatery on the east side of the road at the south end of Qinghe Street. Zhang Laoxi was Han Chinese and his wife was a Hui Muslim, so the eatery was run by a Han person serving halal food, with a blue cloth water pitcher (tangping) sign hanging in front. In the past, food stalls with red cloth strips tied to their signs were Han Chinese eateries, while those with blue cloth strips were Hui Muslim eateries. It was not unusual in Qinghe to find eateries like Zhang Laoxi's that followed Hui Muslim customs and sold halal food.

Zhang Laoxi's eatery had three or four tables and a few long benches, serving tea and meals to travelers, including sesame flatbread (shaobing), griddle-cooked flatbread (laobing), stewed meat noodles (lanroumian), and simple home-style stir-fried dishes. Customers could also bring their own ingredients for the shop to cook, which was commonly called "stir-frying brought-in food" (chao laicai). For example, if you gave the owner two eggs and some salt, he would stir-fry a plate of scrambled eggs (tuanhuangcai) for you. Sometimes he charged a small fee for these dishes, and sometimes he didn't charge at all, because Zhang Laoxi cared about his reputation, enjoyed socializing, and was a very outgoing person.

Zhang Laoxi loved wrestling. He usually wore a wrestling vest (dalian) and boots, and he would wrestle at the wrestling ring almost every night. Because of his love for wrestling, his eatery closed down after only a few years. In the 1950s, Zhang Laoxi joined an agricultural cooperative and spent his later years feeding livestock for the production team.





Hui's Steamed Bun Shop (Hui Ji Baozi Pu)

The old owner of Hui's Steamed Bun Shop is named Hui Baoshan. In the early years of the Republic of China, this place was originally the North Ma's Sesame Flatbread Shop (Beima Ji Shaobing Pu). The owner, Ma Wang, was a close friend of the old owner of the Central Ma's Halal Restaurant, and the shop only later passed to owner Hui.

Hui's Steamed Bun Shop specializes in lamb steamed buns (yangrou baozi) and fried meatballs (zha wanzi). Customers love them because the buns are large and full of filling. The flour used for the steamed buns is local summer-harvested wheat (fudimian), and the lamb filling comes from the meat cuts at An Mazi's Lamb Shop across the street. Every bite is juicy and oily. When the buns come out of the steamer, they are bright white, look great, and smell like savory meat.

As the business grew, the owner added snacks like fried meatballs and fried tofu (zha doufu). He serves both dry and liquid dishes, with dining tables set up right at the entrance. On market days, owner Hui stands on the steps and keeps calling out, "Buns, meat buns—"

Hui's fried meatballs are made with bean flour, crushed vermicelli, and five-spice powder. They are served in two ways: in clear soup or in a savory braised sauce (luzhu). Clear broth (qingtang) is made by simmering star anise, Sichuan peppercorns, fennel, cinnamon, and dried tangerine peel. When serving, add a little sesame paste, fermented bean curd sauce, rice vinegar, chopped cilantro, and a drizzle of chili oil. Braised stew (luzhu) is thickened with lamb bone broth (yanggutang) and served with a garlic and vinegar sauce. When selling meatball soup (wanzi tang), vendors usually add a few fried tofu puffs (doufupao) on the side.

After the public-private partnership reform in 1956, the Hui Muslim steamed bun shop (Huiji baozipu) closed down.



An Si's millet porridge stall (miancha tan).

An Si, whose real name was An Quan, was a Hui Muslim from Qinghe. His millet porridge stall was set up right in front of the Hui Muslim steamed bun shop. An Si sold both millet porridge and cold mung bean jelly with pickled vegetables (suancai liangfen). He set up his stall early every morning and kept the pot of porridge warm on the stove while he called out to customers. Millet porridge (miancha) is made by boiling broomcorn millet flour and foxtail millet flour. The sesame paste is kept in an iron can with holes in the lid. When pouring it, he would swing and flick his wrist to create a pattern of three horizontal and two vertical lines, then finish it with a sprinkle of sesame salt. If you want a double portion, they pour on another layer of sesame paste.

Making millet porridge (miancha) takes real skill. It needs the right thickness so the bowl stays clean and doesn't get sticky after you finish. In the past, people didn't use spoons or chopsticks for millet porridge. You held the base of the bowl and sipped from the edge. You weren't supposed to stir the porridge and sesame paste together. When you finished, you should see streaks of sesame paste left behind, ensuring every sip had both the porridge and the paste.

After the public-private partnership policy in 1956, the An Si millet porridge stall closed down.



Zhang Xiuba'er Sesame Flatbread Shop

The Zhang Xiuba'er Sesame Flatbread Shop on the west wing of the south side of Qinghe Bridge is just across the street from the sesame flatbread shop run by the Gao family, who are Hui Muslims. The owner, Zhang Wenxiu, was Han Chinese, but he worked in halal shops since he was a boy. He always made Hui Muslim snacks like sesame flatbread (shaobing), fried meatballs (zha wanzi), fried tofu (zha doufu), and millet porridge. His food was clean, so the Hui Muslims on Qinghe Street didn't mind eating there. Locals called him Zhang Xiuba'er out of respect, using the term 'Baba,' which is Persian for an elder.

Outside Zhang Xiuba'er's shop stood two high tables with glass covers, holding baked sesame flatbreads, bowls, chopsticks, and plates. Next to the high table are a flat griddle (bingdang) and a deep fryer. Usually, they fry food first, then bake the flatbreads. There are two dining tables inside the house. They sell food in front of the door and serve meals inside. To make the sesame flatbread (shaobing), you need ten jin of white flour, one jin of fermented dough, one jin of sesame paste, and four liang of sesame oil. First, let the prepared dough rest for a while. Then, place it on a board, knead it thoroughly, and roll it into a thin sheet. Sprinkle on Sichuan pepper salt, brush with sesame oil and sesame paste, roll the dough up, and cut it into small portions. Finally, round them out, roll them thin, and press a layer of sesame seeds onto the surface. Once the flatbread dough is ready, place it on the griddle to cook until it is ninety percent done. Use tongs to put it into the oven. When it is finished, stack the golden-brown flatbreads on the high table, and they are ready to eat.





Two Ding Family Mutton Shops.

One is located at the northeast end of Qinghe Bridge. The owner is Ding Guo'an. His ancestors came from Shandong, and his family has lived in Qinghe for six generations. Because Ding Guo'an is the youngest in his family, people call him Ding Laoba'er, so the business is also known as Ding Laoba'er Mutton Shop.

Ding Laoba'er's lamb shop sits at the end of Qinghe Bridge. A plaque with Arabic calligraphy (du'er) hangs by the door. Inside, a lamb display table (yangrou chuangzi) faces the entrance, where a row of brass hooks holds a whole skinned lamb. Behind the lamb display table is a dry well used to keep the meat fresh during hot weather. When customers arrive, Ding Laoba'er asks how they plan to cook the meat before he starts cutting. Sometimes he even tells them how to stew or stir-fry it.

Besides raw meat, Ding Laoba'er sells cooked items like spiced lamb (jiang yangrou), roasted lamb (shao yangrou), lamb head meat, and lamb offal (yangzasui). His five-spice roasted lamb is the best of them all. He adds cloves, amomum (sharen), cardamom, angelica dahurica (baizhi), and cinnamon to his stew, along with a secret family recipe. When frying, he uses a mix of half sesame oil and half peanut oil. When autumn arrives, people like to build up their strength for the winter. Passersby on Qinghe Street come to try Ding Laoba'er's five-spice roasted lamb, and on busy days, he sells a whole lamb.

In 1956, Ding Laoba'er joined a cooperative group, and his lamb shop closed down.





On the east side of the north end of Qinghe Street, there was another lamb shop called Ding's, run by brothers Ding Guoying and Ding Guohong. Outside Ding's Lamb Shop hangs a sign with Arabic scripture (dua) and a Chinese halal sign. Ding Guoying usually sells meat at the front counter, while Ding Guohong prepares cooked food in the back. The Ding brothers usually go to Shahe or Nankou in Changping to buy stock, picking up over a dozen sheep at a time. They have a sheep pen on the west side of the iron gate shop, known as Ding's Sheep Pen. They keep the sheep there and ask the mosque imam (shifu) to slaughter them when needed.

In the 1930s, the lamb shop passed to Ding Guohong's son, Ding Zhenzhi, until the shop closed and the sign was taken down in the 1950s.





Wanshunyong Lamb Shop

Next to the north side of Zhongma Restaurant is Wanshunyong Lamb Shop. The old owner, Bai Fenglai, was originally from Baijiaji in Ling County, Shandong. His ancestors fled famine and moved to Beijing during the Xianfeng era, settling in Qinghe to make a living through small trade. Bai is the third generation to run the business. In the early years of the Republic of China, Bai rented a storefront on Qinghe Street to open his lamb shop. Because he was the second child in his family, locals also called it the Second Bai Lamb Shop.

Because the shop was small, Bai had the mosque imam (shifu) slaughter the sheep right at the shop entrance. People said Bai ran an open business, calling it a "big bright platter" (daliangpan). When winter arrived, Bai made his own lamb offal soup (yangza baitang). He cleaned the sheep's heart, liver, lungs, stomach, and intestines, blanched them in a pot, rinsed them in cold water, and hung them to dry. Then, he boiled them in a soup pot, moved them to a bamboo steamer (longti), poured hot soup from the pot over them to rinse off the floating fat, and arranged them on a copper platter. When a passerby wants a drink, Shopkeeper Bai grabs some chopped lamb offal (yangza), puts it in a bowl, and dips it into a pot of hot broth inside. When he scoops it back into the bowl, he adds white broth, salt water, cilantro, aged vinegar, and chili paste. People who cannot afford a restaurant can buy a few sesame flatbreads (shaobing) at Zhong Majia, then come to Shopkeeper Bai for a bowl of offal white broth. You can ask for more broth after you finish the first bowl. Shopkeeper Bai built an earthen heated bed (kang) in his lamb shop, with a small table on it for customers to use while eating.

During the Japanese puppet regime, the lamb shop had to close because it could not pay the various heavy taxes.







Gao's Inn

Shopkeeper Gao is a Hui Muslim whose ancestors were from Shandong, and his family has lived in Qinghe for a long time. Gao's Inn hosts people who drive sheep from outside the Great Wall into the city, cart drivers, street peddlers, and fishermen who bring wooden boats by horse cart from Baiyangdian to Qinghe during the annual fishing season.

The guest rooms at Gao's Inn have large shared beds (datongpu) facing each other. Besides the large bed, there is a stove at the end of the bed where guests can burn firewood to boil water or heat up food. Sometimes guests would buy a pound of mixed-flour noodles (zamiantiao) on the street and ask Manager Gao to add some oil and salt to cook them. When it was cold in winter, guests at Gao's Inn could use the firewood for free. After the public-private partnership reform in 1956, Gao's Inn ceased to exist.





The small shops facing the street in front of Gao's Inn were all family businesses run by the Hui Muslim brothers of the Gao family.

Inside the small door to the north of Gao's Inn was Gao Tong's lamb shop. He set up a soup pot, cleaned the lamb heads and bones bought from Madian, boiled them in the pot, and sold the lamb head meat and lamb offal (yangzasui) at a very cheap price. Locals call this lamb head meat 'scraped bone meat' (guagurou), and the large pieces are called 'monkey heads' (houtou), which can be stir-fried with green onions. Besides selling at his door, he also carried a wicker basket with a wooden lid to sell his goods along the street every night.

Next to Gao Tong's mutton shop was Gao Lu's grocery store, named Dequanyong. It mainly sold dried fruits and small household goods like sugar-coated hawthorn balls (tangqiu) and sour jujube powder (suanzaomian). In winter, they sold hawthorn berries (shanlihong) and frozen persimmons (dongshizi). In summer, they sold watermelons. Before the Lunar New Year, they sold malt sugar (guandongtang) and firecrackers. Sometimes, they would ride a bike to Xinjiekou or Huguosi in the city to pick up popsicles to sell. The shop stayed in business until the public-private partnership era.

North of the grocery store was Gao Wang's sesame flatbread shop, also known as Gao's Sesame Flatbread Shop (Gaoji Shaobing Pu). Every morning, Gao Wang started baking sesame flatbread (shaobing), making baked wheat cakes (huoshao), and frying dough fritters (youbing), selling them as he made them. Gao Wang baked a set number of flatbreads each day and closed the shop once he finished using the fermented dough prepared the day before. During the Japanese puppet regime, the authorities enforced a security strengthening campaign in North China. The Gao family's street-front shops were torn down, and the family's small business at the end of Qinghe Bridge struggled to survive from then on.



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Summary: Beijing Qinghe Muslim History: Old Halal Life in an Ancient Town is presented here as a firsthand travel account in clear English, beginning with this scene: During the National Day holiday, I read a book at the Capital Library called "Qinghe Town in the Northern Capital Region," which covers the history and folk customs of the ancient town of Qinghe in Beijing's Haidian. The account keeps its focus on Qinghe Beijing, Beijing Muslim History, Halal Life while preserving the names, places, food, and historical details from the Chinese source.

During the National Day holiday, I read a book at the Capital Library called "Qinghe Town in the Northern Capital Region," which covers the history and folk customs of the ancient town of Qinghe in Beijing's Haidian District. A very precious part of the book records the halal shops on Qinghe Street from the Qing Dynasty to the Republic of China era. These include the Zhongma Restaurant, famous for its lamb and mung bean noodles; a restaurant opened by a Muslim convert named Zhang Laoxi; the Huiji Steamed Bun Shop, which made lamb steamed buns (baozi) and bean flour meatball soup; the An Si Tea Stall, which served millet porridge with sesame paste (miancha) and cold mung bean starch jelly (liangfen); and a sesame flatbread (shaobing) shop run by a Han Chinese man named Zhang Xiuba'er who had made halal snacks since he was a child. The content is very rich, and I will share it with you below.







Zhongma Restaurant

During the Republic of China era, the largest halal restaurant in Qinghe was called Zhongma Restaurant, and it was very famous in the northern Beijing area.

The old owner of Zhongma Restaurant was known as Ma Ershun. His ancestral home was Dezhou, Shandong. During the Boxer Rebellion, the Ma family fought with broadswords, earning them the nickname "Broadsword Ma." After the Boxer Rebellion failed, the Ma family fled from the Four Women Mosque (Sinvsi) in Dezhou to Qinghe to escape the war. After arriving in Qinghe, the Ma family first walked the streets carrying shoulder poles to sell sesame flatbreads (shaobing) and steamed buns (baozi), later growing from traveling merchants into stall vendors.

Ma Ershun's third son, Ma Rui, lived in the middle of Qinghe Street and was known as "Zhongma." He started out running a small eatery, then bought property to open the Zhongma Restaurant, which had over 20 rooms with a shop in the front and living quarters in the back. Zhongma Restaurant served snacks like lamb and mung bean noodles (yangrou ludou zamian), sesame flatbread (shaobing), and lamb buns (yangrou baozi), along with simple seasonal stir-fried dishes. Because the food was affordable and suited local tastes, the restaurant became very famous.

The lamb and mung bean noodles at Zhongma Restaurant are made by boiling the noodles in a lamb broth pot, then topping them with cilantro, chives, and a splash of aged vinegar for a great taste. Caravan teams passing through Qinghe on their way to the capital from Juyong Pass would unload their pack animals in the back courtyard and eat in the front hall.

After the 1950s, Zhongma Restaurant passed to Ma Rui's son, Ma Jinchen. It joined a public-private partnership in 1956, was renamed the Halal Canteen in 1967, and became Chenghong Halal Restaurant in 1984, though locals still call it 'Zhongma's Place'.





Zhang Laoxi Eatery

In the 1940s, there was a Zhang Laoxi Eatery on the east side of the road at the south end of Qinghe Street. Zhang Laoxi was Han Chinese and his wife was a Hui Muslim, so the eatery was run by a Han person serving halal food, with a blue cloth water pitcher (tangping) sign hanging in front. In the past, food stalls with red cloth strips tied to their signs were Han Chinese eateries, while those with blue cloth strips were Hui Muslim eateries. It was not unusual in Qinghe to find eateries like Zhang Laoxi's that followed Hui Muslim customs and sold halal food.

Zhang Laoxi's eatery had three or four tables and a few long benches, serving tea and meals to travelers, including sesame flatbread (shaobing), griddle-cooked flatbread (laobing), stewed meat noodles (lanroumian), and simple home-style stir-fried dishes. Customers could also bring their own ingredients for the shop to cook, which was commonly called "stir-frying brought-in food" (chao laicai). For example, if you gave the owner two eggs and some salt, he would stir-fry a plate of scrambled eggs (tuanhuangcai) for you. Sometimes he charged a small fee for these dishes, and sometimes he didn't charge at all, because Zhang Laoxi cared about his reputation, enjoyed socializing, and was a very outgoing person.

Zhang Laoxi loved wrestling. He usually wore a wrestling vest (dalian) and boots, and he would wrestle at the wrestling ring almost every night. Because of his love for wrestling, his eatery closed down after only a few years. In the 1950s, Zhang Laoxi joined an agricultural cooperative and spent his later years feeding livestock for the production team.





Hui's Steamed Bun Shop (Hui Ji Baozi Pu)

The old owner of Hui's Steamed Bun Shop is named Hui Baoshan. In the early years of the Republic of China, this place was originally the North Ma's Sesame Flatbread Shop (Beima Ji Shaobing Pu). The owner, Ma Wang, was a close friend of the old owner of the Central Ma's Halal Restaurant, and the shop only later passed to owner Hui.

Hui's Steamed Bun Shop specializes in lamb steamed buns (yangrou baozi) and fried meatballs (zha wanzi). Customers love them because the buns are large and full of filling. The flour used for the steamed buns is local summer-harvested wheat (fudimian), and the lamb filling comes from the meat cuts at An Mazi's Lamb Shop across the street. Every bite is juicy and oily. When the buns come out of the steamer, they are bright white, look great, and smell like savory meat.

As the business grew, the owner added snacks like fried meatballs and fried tofu (zha doufu). He serves both dry and liquid dishes, with dining tables set up right at the entrance. On market days, owner Hui stands on the steps and keeps calling out, "Buns, meat buns—"

Hui's fried meatballs are made with bean flour, crushed vermicelli, and five-spice powder. They are served in two ways: in clear soup or in a savory braised sauce (luzhu). Clear broth (qingtang) is made by simmering star anise, Sichuan peppercorns, fennel, cinnamon, and dried tangerine peel. When serving, add a little sesame paste, fermented bean curd sauce, rice vinegar, chopped cilantro, and a drizzle of chili oil. Braised stew (luzhu) is thickened with lamb bone broth (yanggutang) and served with a garlic and vinegar sauce. When selling meatball soup (wanzi tang), vendors usually add a few fried tofu puffs (doufupao) on the side.

After the public-private partnership reform in 1956, the Hui Muslim steamed bun shop (Huiji baozipu) closed down.



An Si's millet porridge stall (miancha tan).

An Si, whose real name was An Quan, was a Hui Muslim from Qinghe. His millet porridge stall was set up right in front of the Hui Muslim steamed bun shop. An Si sold both millet porridge and cold mung bean jelly with pickled vegetables (suancai liangfen). He set up his stall early every morning and kept the pot of porridge warm on the stove while he called out to customers. Millet porridge (miancha) is made by boiling broomcorn millet flour and foxtail millet flour. The sesame paste is kept in an iron can with holes in the lid. When pouring it, he would swing and flick his wrist to create a pattern of three horizontal and two vertical lines, then finish it with a sprinkle of sesame salt. If you want a double portion, they pour on another layer of sesame paste.

Making millet porridge (miancha) takes real skill. It needs the right thickness so the bowl stays clean and doesn't get sticky after you finish. In the past, people didn't use spoons or chopsticks for millet porridge. You held the base of the bowl and sipped from the edge. You weren't supposed to stir the porridge and sesame paste together. When you finished, you should see streaks of sesame paste left behind, ensuring every sip had both the porridge and the paste.

After the public-private partnership policy in 1956, the An Si millet porridge stall closed down.



Zhang Xiuba'er Sesame Flatbread Shop

The Zhang Xiuba'er Sesame Flatbread Shop on the west wing of the south side of Qinghe Bridge is just across the street from the sesame flatbread shop run by the Gao family, who are Hui Muslims. The owner, Zhang Wenxiu, was Han Chinese, but he worked in halal shops since he was a boy. He always made Hui Muslim snacks like sesame flatbread (shaobing), fried meatballs (zha wanzi), fried tofu (zha doufu), and millet porridge. His food was clean, so the Hui Muslims on Qinghe Street didn't mind eating there. Locals called him Zhang Xiuba'er out of respect, using the term 'Baba,' which is Persian for an elder.

Outside Zhang Xiuba'er's shop stood two high tables with glass covers, holding baked sesame flatbreads, bowls, chopsticks, and plates. Next to the high table are a flat griddle (bingdang) and a deep fryer. Usually, they fry food first, then bake the flatbreads. There are two dining tables inside the house. They sell food in front of the door and serve meals inside. To make the sesame flatbread (shaobing), you need ten jin of white flour, one jin of fermented dough, one jin of sesame paste, and four liang of sesame oil. First, let the prepared dough rest for a while. Then, place it on a board, knead it thoroughly, and roll it into a thin sheet. Sprinkle on Sichuan pepper salt, brush with sesame oil and sesame paste, roll the dough up, and cut it into small portions. Finally, round them out, roll them thin, and press a layer of sesame seeds onto the surface. Once the flatbread dough is ready, place it on the griddle to cook until it is ninety percent done. Use tongs to put it into the oven. When it is finished, stack the golden-brown flatbreads on the high table, and they are ready to eat.





Two Ding Family Mutton Shops.

One is located at the northeast end of Qinghe Bridge. The owner is Ding Guo'an. His ancestors came from Shandong, and his family has lived in Qinghe for six generations. Because Ding Guo'an is the youngest in his family, people call him Ding Laoba'er, so the business is also known as Ding Laoba'er Mutton Shop.

Ding Laoba'er's lamb shop sits at the end of Qinghe Bridge. A plaque with Arabic calligraphy (du'er) hangs by the door. Inside, a lamb display table (yangrou chuangzi) faces the entrance, where a row of brass hooks holds a whole skinned lamb. Behind the lamb display table is a dry well used to keep the meat fresh during hot weather. When customers arrive, Ding Laoba'er asks how they plan to cook the meat before he starts cutting. Sometimes he even tells them how to stew or stir-fry it.

Besides raw meat, Ding Laoba'er sells cooked items like spiced lamb (jiang yangrou), roasted lamb (shao yangrou), lamb head meat, and lamb offal (yangzasui). His five-spice roasted lamb is the best of them all. He adds cloves, amomum (sharen), cardamom, angelica dahurica (baizhi), and cinnamon to his stew, along with a secret family recipe. When frying, he uses a mix of half sesame oil and half peanut oil. When autumn arrives, people like to build up their strength for the winter. Passersby on Qinghe Street come to try Ding Laoba'er's five-spice roasted lamb, and on busy days, he sells a whole lamb.

In 1956, Ding Laoba'er joined a cooperative group, and his lamb shop closed down.





On the east side of the north end of Qinghe Street, there was another lamb shop called Ding's, run by brothers Ding Guoying and Ding Guohong. Outside Ding's Lamb Shop hangs a sign with Arabic scripture (dua) and a Chinese halal sign. Ding Guoying usually sells meat at the front counter, while Ding Guohong prepares cooked food in the back. The Ding brothers usually go to Shahe or Nankou in Changping to buy stock, picking up over a dozen sheep at a time. They have a sheep pen on the west side of the iron gate shop, known as Ding's Sheep Pen. They keep the sheep there and ask the mosque imam (shifu) to slaughter them when needed.

In the 1930s, the lamb shop passed to Ding Guohong's son, Ding Zhenzhi, until the shop closed and the sign was taken down in the 1950s.





Wanshunyong Lamb Shop

Next to the north side of Zhongma Restaurant is Wanshunyong Lamb Shop. The old owner, Bai Fenglai, was originally from Baijiaji in Ling County, Shandong. His ancestors fled famine and moved to Beijing during the Xianfeng era, settling in Qinghe to make a living through small trade. Bai is the third generation to run the business. In the early years of the Republic of China, Bai rented a storefront on Qinghe Street to open his lamb shop. Because he was the second child in his family, locals also called it the Second Bai Lamb Shop.

Because the shop was small, Bai had the mosque imam (shifu) slaughter the sheep right at the shop entrance. People said Bai ran an open business, calling it a "big bright platter" (daliangpan). When winter arrived, Bai made his own lamb offal soup (yangza baitang). He cleaned the sheep's heart, liver, lungs, stomach, and intestines, blanched them in a pot, rinsed them in cold water, and hung them to dry. Then, he boiled them in a soup pot, moved them to a bamboo steamer (longti), poured hot soup from the pot over them to rinse off the floating fat, and arranged them on a copper platter. When a passerby wants a drink, Shopkeeper Bai grabs some chopped lamb offal (yangza), puts it in a bowl, and dips it into a pot of hot broth inside. When he scoops it back into the bowl, he adds white broth, salt water, cilantro, aged vinegar, and chili paste. People who cannot afford a restaurant can buy a few sesame flatbreads (shaobing) at Zhong Majia, then come to Shopkeeper Bai for a bowl of offal white broth. You can ask for more broth after you finish the first bowl. Shopkeeper Bai built an earthen heated bed (kang) in his lamb shop, with a small table on it for customers to use while eating.

During the Japanese puppet regime, the lamb shop had to close because it could not pay the various heavy taxes.







Gao's Inn

Shopkeeper Gao is a Hui Muslim whose ancestors were from Shandong, and his family has lived in Qinghe for a long time. Gao's Inn hosts people who drive sheep from outside the Great Wall into the city, cart drivers, street peddlers, and fishermen who bring wooden boats by horse cart from Baiyangdian to Qinghe during the annual fishing season.

The guest rooms at Gao's Inn have large shared beds (datongpu) facing each other. Besides the large bed, there is a stove at the end of the bed where guests can burn firewood to boil water or heat up food. Sometimes guests would buy a pound of mixed-flour noodles (zamiantiao) on the street and ask Manager Gao to add some oil and salt to cook them. When it was cold in winter, guests at Gao's Inn could use the firewood for free. After the public-private partnership reform in 1956, Gao's Inn ceased to exist.





The small shops facing the street in front of Gao's Inn were all family businesses run by the Hui Muslim brothers of the Gao family.

Inside the small door to the north of Gao's Inn was Gao Tong's lamb shop. He set up a soup pot, cleaned the lamb heads and bones bought from Madian, boiled them in the pot, and sold the lamb head meat and lamb offal (yangzasui) at a very cheap price. Locals call this lamb head meat 'scraped bone meat' (guagurou), and the large pieces are called 'monkey heads' (houtou), which can be stir-fried with green onions. Besides selling at his door, he also carried a wicker basket with a wooden lid to sell his goods along the street every night.

Next to Gao Tong's mutton shop was Gao Lu's grocery store, named Dequanyong. It mainly sold dried fruits and small household goods like sugar-coated hawthorn balls (tangqiu) and sour jujube powder (suanzaomian). In winter, they sold hawthorn berries (shanlihong) and frozen persimmons (dongshizi). In summer, they sold watermelons. Before the Lunar New Year, they sold malt sugar (guandongtang) and firecrackers. Sometimes, they would ride a bike to Xinjiekou or Huguosi in the city to pick up popsicles to sell. The shop stayed in business until the public-private partnership era.

North of the grocery store was Gao Wang's sesame flatbread shop, also known as Gao's Sesame Flatbread Shop (Gaoji Shaobing Pu). Every morning, Gao Wang started baking sesame flatbread (shaobing), making baked wheat cakes (huoshao), and frying dough fritters (youbing), selling them as he made them. Gao Wang baked a set number of flatbreads each day and closed the shop once he finished using the fermented dough prepared the day before. During the Japanese puppet regime, the authorities enforced a security strengthening campaign in North China. The Gao family's street-front shops were torn down, and the family's small business at the end of Qinghe Bridge struggled to survive from then on.



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Halal Travel Guide: 25 Beijing Mosques — History, Architecture and Hui Muslim Heritage

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Summary: 25 Beijing Mosques — History, Architecture and Hui Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: I could not leave Beijing in 2022, so I started visiting mosques I had rarely or never been to before. I visited twenty-five of them in total, and I would like to share them with you. The account keeps its focus on Beijing Mosques, Hui Muslims, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

I could not leave Beijing in 2022, so I started visiting mosques I had rarely or never been to before. I visited twenty-five of them in total, and I would like to share them with you.

These twenty-five mosques are:

In Xicheng District: Mishi Hutong Mosque, Huihuiying Mosque, Pushou Mosque, Dewai Fayuan Mosque, Zhengyuan Mosque, and Deshengqiao Mosque.

In Dongcheng District: Dongzhimenwai Mosque.

In Haidian District: Fangwai Guan at the Old Summer Palace (Yuanmingyuan), Landianchang Mosque, Siwangfu Mosque, and Shucun Mosque.

In Chaoyang District: Guanzhuang Mosque, Xihui Mosque, Yangzha Mosque, and Wanziying Mosque.

In Changping District: Heying Mosque, Shahe Mosque, Changping Mosque, Nankou Mosque, and Xiguanshi Mosque.

In Yanqing District: Chadaocheng Mosque.

Majuqiao Mosque in Tongzhou.

Gubeikou Mosque, Miyun Mosque, and Mujiaoyu Mosque in Miyun.

In April: Mishi Hutong Mosque, Heying Mosque, Shahe Mosque, Changping Mosque, Majuqiao Mosque, Nankou Mosque, and Chadaocheng Mosque.

Today, near the Caishikou subway station in Beijing, the two-story building of Mishi Hutong Mosque still stands inside a large construction site. It is the only part of the mosque that survived the Daji area demolition ten years ago. The small building was originally the old Bianyifang Restaurant. During the Republic of China era, many Hui Muslims from the five northwestern provinces moved near Caishikou. Since it was inconvenient for them to travel to Tianqiao Mosque or Jiaozihu Hutong Mosque for namaz, they raised over 10,000 yuan to buy the building. After renovations, it officially became Mishi Hutong Mosque on January 1, 1940. For more details, see the diary entry 'The Only Southern-Style Mosque Architecture in Beijing—Mishi Hutong Mosque'.



In Heying, Changping, Beijing, there is the tomb of the Western Regions sage Bo Hazhi, which locals also call the Sheikh Baba tomb. A Hui Muslim family surnamed Zhang has guarded the tomb for generations. From the Ming Dynasty until now, local and nearby Hui Muslims have gathered here every year on the 24th day of the third lunar month to visit the Sheikh Baba tomb, a tradition that has never stopped. On the south side of the Bo Hazhi tomb garden stands Heying Mosque, which was built by Uncle Zhang's family in the 1930s. Only the north house remains of the old building. You can see the middle of the walls are built with stones that Uncle Zhang hauled back from the mountains years ago. See the diary entry 'Visiting the Tomb of the Western Regions Sage Bo Hazhi' for details.



For the first Jumu'ah of Ramadan, I felt very grateful. Some mosques in Beijing's Changping, Fangshan, and Tongzhou districts opened, so I went to Shahe Mosque, which is relatively convenient from my home, to pray Jumu'ah. During the Wanli reign of the Ming Dynasty, the northern Beijing road to Zhangjiakou shifted to Shahe, and Hui Muslims who traded cattle and sheep began to settle there. Shahe Mosque was first built in the Ming Dynasty and renovated twice during the Guangxu reign of the Qing Dynasty and the Republican period. It is a typical traditional North China mosque courtyard. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



Changping Wujie Mosque under renovation. Wujie Mosque is also called Changping City Mosque. Legend says it was built by Chang Yuchun during his northern expedition. It was rebuilt during the Wanli reign using stone and wood left over from building the Ming Tombs. The golden silk nanmu beams and pillars in the main hall have been preserved to this day. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



I went to Majuqiao Mosque in Tongzhou for Jumu'ah prayers. Majuqiao sits on the south bank of the Liangshui River. After the Yongle Emperor moved the capital, he built the Nanhaizi Royal Hunting Park here. In 1463, during the seventh year of the Tianshun reign, a stone arch bridge was built across the Liangshui River. From then on, Majuqiao became a key route near the capital. Merchants gathered here, and Hui Muslims kept moving in to do business. Majuqiao Mosque was built during the Ming Dynasty, renovated during the Qianlong reign, and expanded again in 1937. In 1999, all the wood, bricks, and tiles from the demolished Niujie Women's Mosque were used to renovate Majuqiao Mosque, and the towering Moon-Sighting Tower (wangyuelou) was added behind the main hall. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



To defend against Mongol invasions, the Ming Dynasty built Nankou City in 1404, the second year of the Yongle reign, and it was rebuilt many times later. After the Qing Dynasty, as trade on the grasslands flourished, Nankou City became filled with shops and a constant stream of traveling merchants. Nankou Mosque sits outside the south gate of Nankou City. Its exact founding date is unknown, but it is believed to have been built during the Ming Dynasty. The mosque houses a stone tablet from the 20th year of the Guangxu reign (1894) titled 'Record of the Reconstruction of Nankou Mosque in Yanqing Prefecture.' It notes that Imam Yang Xiaoshan from Shixia City in Miyun was hired by the mosque in 1876. He traveled everywhere to raise donations (nietie), then built the south lecture hall in 1879, the north quiet room in 1880, and a water well in 1881. In 1887, Imam Yang moved to Shacheng Mosque in Huailai County. Nankou Mosque then hired Imam Shan Hong'en, who continued work by building a washroom (shuifang) next to the well and a main gate in the northeast corner. The current Nankou Mosque largely keeps the layout it had after the renovations during the Guangxu reign. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



Chadao City is the first fortress gate when entering Beijing from outside the Great Wall via the Jundu Path, one of the eight paths of the Taihang Mountains. It served as an outpost for Juyong Pass. From here, you can head west through Huailai to reach Xuanhua and Zhangjiakou, or head north to reach Yanqing and Yongning. This is why it is called 'Chadao,' or 'Forked Road.' Chadao City was built in the 9th year of the Chenghua reign (1473) of the Ming Dynasty. It was rebuilt with brick reinforcements twice during the Jiajing and Longqing reigns and served as an important pass to defend against Mongol invasions. After the Qing Dynasty, Chadao City became a key route for merchants traveling to the capital from the northwest. Trade was frequent, the city grew more prosperous, and many shops and inns opened. To serve the needs of traveling Hui Muslims, a mosque was built inside the city. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



May: Gubeikou Mosque, Fangwai Guan at the Old Summer Palace, Huiying Mosque, and Pushou Mosque.

On the first day after Eid al-Fitr, I decided to visit the old mosque in Gubeikou, Miyun. The original construction date of Gubeikou Mosque is unknown. According to a stone tablet inside from the Ming Dynasty, it was renovated in the second year of the Chongzhen reign (1629). In the 34th year of the Kangxi reign (1695), a Hui Muslim officer named Ma Jinliang was transferred to Gubeikou as a regional commander due to his military achievements. In the 42nd year of the Kangxi reign (1703), he was promoted to commander-in-chief of Zhili. People called him General Ma the Hui Muslim, and he was stationed in Hexi Village, Gubeikou. While in Gubeikou, Ma Jinliang oversaw the renovation of Gubeikou Mosque. The current structure of the old mosque is mostly from that renovation during the Kangxi reign. See the diary entry "Visiting the Old Mosque at Gubeikou" for details.



The View from Afar (Fangwaiguan) is part of the Western-style building complex at the Old Summer Palace. It was built between 1756 and 1759 during the 21st to 24th years of the Qianlong Emperor's reign. It was primarily designed by the Italian court painter Giuseppe Castiglione and built by Chinese craftsmen in the late Renaissance Italian Baroque style. In 1760, the Qianlong Emperor summoned the Hui Muslim leaders who helped suppress the White Mountain sect rebellion to the capital. He named the hero Turdu Khoja a first-rank taiji and gave his sister the title of Noble Lady He (He Guiren). In 1761, the Khoja woman was promoted to Concubine Rong (Rong Pin) and later to Consort Rong (Rong Fei). The Qianlong Emperor then converted the View from Afar into a prayer hall specifically for her to perform namaz. After that, the Khoja woman lived in the palace for 28 years until she returned to Allah at the Old Summer Palace in 1788. See the diary entry "The Mosque in the Old Summer Palace" for details.



During the Qing Dynasty, Beijing had a mosque built by imperial decree: the Hui Muslim Camp Mosque (Huihuiying Qingzhensi) on West Chang'an Street. It was the only mosque built by the Qing government. Unfortunately, the main hall of the Hui Muslim Camp Mosque collapsed due to disrepair in the 1900s, and it was completely demolished by Yuan Shikai in the early years of the Republic of China. After the main hall was torn down, the community had nowhere to pray, so they rebuilt a small hall on the original site, which was also torn down in 2010. In 2011, the Xicheng District Cultural Committee rebuilt the mosque 200 meters west of the original site, and the stone tablet titled "Imperial Decree for the Hui People's Mosque" inscribed by Emperor Qianlong was placed back in the courtyard. See the diary entry "Visiting the Huiying Mosque at Beihai Park" for details.



Pushou Mosque is located on Jinshifang Street in Beijing's Xicheng District, which was called Jinchengfang Street during the Yuan Dynasty. Although precious Yuan Dynasty tombstones are preserved there, no records have been found so far confirming that Pushou Mosque was built during the Yuan Dynasty. Because a plaque stamped with "Built in the Fourth Year of Xuande of the Great Ming" once hung above the hanging flower gate (chuihuamen) of the mosque, it is generally believed that Pushou Mosque was founded in 1429 (the fourth year of the Xuande reign of the Ming Dynasty) and was renovated many times during the Zhengtong, Wanli, Tianqi, and Chongzhen years of the Ming Dynasty. During the Ming Dynasty, Pushou Mosque was known as one of the four major official mosques in Beijing, alongside Niujie Mosque, Dongsi Mosque, and Faming Mosque inside Andingmen, and it held a very high status. According to the 1521 (the 16th year of the Zhengde reign) "Record of the Renovation of the Mosque" tablet at Dingzhou Mosque, Chen Xun, the Earl of Wuping, sought help from the congregation at Pushou Mosque to renovate Dingzhou Mosque during the Hongzhi reign of the Ming Dynasty and received great support, as the mosque was then filled with "gentry and scholar-officials." The mosque was torn down after the Jinshifang Street demolition in 2008, then rebuilt into its current form between 2010 and 2014. See the diary entry, "Sufi Practitioners Who Came from the Ilkhanate to the Yuan Dynasty Capital."



July: Dongzhimenwai Mosque, Xiguanshi Mosque, Dewai Fayuan Mosque, and Zhengyuan Mosque.

A great day starts with breakfast (bangda), then I went to the Dongzhimenwai Mosque near my home. Dongzhimenwai Mosque was originally called Erlizhuang Mosque. It was first built during the Yuan Dynasty and renovated during the Kangxi reign of the Qing Dynasty. In the late 1980s, Shougang and a Danish company built international apartments in Erlizhuang, so the mosque was moved one kilometer to the northwest. It was finished in 1991 and reopened in 1993. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



Xiguanshi Mosque was originally called Guanshicun Mosque. It was first built in 1494 (the seventh year of the Hongzhi reign of the Ming Dynasty). The main hall was rebuilt in 1709 (the 48th year of Kangxi), the main gate in 1723 (the first year of Yongzheng), the hall rooms in 1732 (the tenth year of Yongzheng), and the prayer niche hall (yaodian) in 1761 (the 26th year of Qianlong). It continued to be renovated during the Guangxu reign and the Republic of China period. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



The founding date of Fayuan Mosque is unknown. It was originally located on a slope north of Jiaochangkou outside Deshengmen. It moved and expanded during the Kangxi reign, and the main hall was expanded again during the Republic of China period. It consists of four connected roofs and a four-cornered pointed pavilion. A plaque reading "All things return to the truth" hangs at the entrance of the main hall. It was inscribed by Army General Ma Fuxiang in 1928. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



Zhengyuan Mosque was formerly the Beigouyan Mosque, which was built inside Xizhimen during the Daoguang reign. After 1946, Beigouyan was renamed Zhaodengyu Road, so it was also called Zhaodengyu Road Mosque. In 1997, it was relocated and rebuilt due to demolition, and it was renamed Zhengyuan Mosque. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



August: Miyun Mosque and Mujia Yu Mosque.

Miyun Chengguan Mosque was first built during the Qing Dynasty and moved to its current site for reconstruction in 2006. See the diary 'A Halal Journey Around Miyun Reservoir' for details.



Mujia Yu Village is now called North Mujia Yu Hui Muslim Village. It sits northeast of Miyun's urban area and south of Miyun Reservoir. Historically, it was on the trade route from Gubeikou and Shixia Ancient City to Miyun's urban center. The Hui Muslims with the surname Mu came from Mujiazhuang in Tianjin (today's Mumu Village). They moved to Miyun during the Qianlong reign, over two hundred years ago. Mu Chaoyu, the son of the first ancestor to move to Mujia Yu, Mu Guobao, built the Mujia Yu Mosque on a small hill by the river east of the village in his later years. See the diary 'A Halal Journey Around Miyun Reservoir' for details.



September: Desheng Bridge Mosque, Guanzhuang Mosque, Xihui Mosque, and Yangzha Mosque.

Houhai Mosque is located on the north bank of the river connecting Houhai and Xihai, on the east side of Desheng Bridge, so it is also called Desheng Bridge Mosque. The mosque is said to have been built during the Qing Dynasty. The current building was rebuilt in 1946 and features a typical Western-style architecture from the Republic of China era. Due to history, it has now become a crowded residential compound. When I visited, the owner of the room on the southernmost side of the main prayer hall was renovating, which allowed me to see the inside of the hall. The biggest surprise was that the renovation work peeled off the outer layer of the wall, revealing traditional calligraphy of scriptures on the wall facing the direction of prayer. As the renovation continues, the calligraphy will likely be hidden from view again soon. See my diary entry, "Searching for the Republic of China Era Building at Houhai Mosque," for more details.



The founding date of Guanzhuang Mosque is unknown. The main hall was renovated in 1946. From 1958 to the 1980s, it was occupied by a large canteen, a rope-making factory, and a production team. It was renovated and rebuilt again from 2003 to 2004. The finial on the moon-viewing tower (wangyuelou) was cast by craftsmen from Hexiwu, Tianjin, following the design of the original one. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Xihui Mosque is located by the Tonghui River, on the north bank of the former Puji Sluice Bridge. It was built in 1821 (the first year of the Daoguang reign). A plaque inscribed with the words "Qingzhen Wu'er" (The Truth of Islam is Unique) by Cao Zhenyong, a Grand Secretary of the Tiren Pavilion, still hangs above the main hall. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Yangzha Mosque was once right next to the main road from Chaoyangmen in Beijing to Tongzhou. It was reportedly built during the Wanli era of the Ming Dynasty. The current building was rebuilt in 1994 and renovated again in 2006. The mosque has covered walkways and pavilions, plus pine and cypress trees moved here from Jixian, Tianjin, in 1998. It is a very pleasant place. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



October: Wanziying Mosque, Landianchang Mosque, Siwangfu Mosque, and Shucun Mosque.

The founding date of Wanziying Mosque is unknown. When it was rebuilt in the late 1980s, a 90-year-old village elder named Li Shiqing provided a hand-drawn picture of the mosque. The repairs were then based on the style shown in his drawing. The mosque is small but has a great environment. It is quiet, pleasant, and far from the noise of the city. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



The Landianchang Mosque was first built during the Ming Dynasty. It was renovated several times during the Jiaqing and Daoguang periods of the Qing Dynasty and the Republican era. It stayed open during the 1960s, though some of its buildings were occupied. The property was returned in 1979 and renovated in 1987. After the Landianchang area was demolished in 2004, the mosque began reconstruction in 2007 and was finished in 2009. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



The Siwangfu Mosque is located just east of the Botanical Garden. It is shared by Hui Muslims from five nearby communities: Xiangshan, Siwangfu, Mentou, Nanhetan, and Xiaotun. Legend says the mosque was founded during the Qianlong period by elders from Houmenqiao and the local community. It was renovated during the Republican era but closed between the 1960s and 1980s. The main prayer hall fell into disrepair and was near collapse, so it was torn down and the wood and bricks were sold. The community then rebuilt the north wing and a surrounding wall, moving their namaz to the north wing. Thanks to efforts from many sides, the main prayer hall was rebuilt in 1990. However, due to construction errors, the hall was eventually moved to the east side of the original site, which created the layout seen today. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Shucun Mosque (Shucun Si) is located outside the north gate of the Old Summer Palace. It was first built during the Kangxi reign and was renovated many times during the Yongzheng, Tongzhi, and Xuantong periods, as well as during the Republic of China era. The mosque was occupied in the 1950s and damaged in the 1960s. It resumed religious activities in 1983 and has since been renovated several more times. Shucun village has now been demolished, and the villagers have moved into apartment buildings. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.

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Reposted from the web

Summary: 25 Beijing Mosques — History, Architecture and Hui Muslim Heritage is presented here as a firsthand travel account in clear English, beginning with this scene: I could not leave Beijing in 2022, so I started visiting mosques I had rarely or never been to before. I visited twenty-five of them in total, and I would like to share them with you. The account keeps its focus on Beijing Mosques, Hui Muslims, Muslim Heritage while preserving the names, places, food, and historical details from the Chinese source.

I could not leave Beijing in 2022, so I started visiting mosques I had rarely or never been to before. I visited twenty-five of them in total, and I would like to share them with you.

These twenty-five mosques are:

In Xicheng District: Mishi Hutong Mosque, Huihuiying Mosque, Pushou Mosque, Dewai Fayuan Mosque, Zhengyuan Mosque, and Deshengqiao Mosque.

In Dongcheng District: Dongzhimenwai Mosque.

In Haidian District: Fangwai Guan at the Old Summer Palace (Yuanmingyuan), Landianchang Mosque, Siwangfu Mosque, and Shucun Mosque.

In Chaoyang District: Guanzhuang Mosque, Xihui Mosque, Yangzha Mosque, and Wanziying Mosque.

In Changping District: Heying Mosque, Shahe Mosque, Changping Mosque, Nankou Mosque, and Xiguanshi Mosque.

In Yanqing District: Chadaocheng Mosque.

Majuqiao Mosque in Tongzhou.

Gubeikou Mosque, Miyun Mosque, and Mujiaoyu Mosque in Miyun.

In April: Mishi Hutong Mosque, Heying Mosque, Shahe Mosque, Changping Mosque, Majuqiao Mosque, Nankou Mosque, and Chadaocheng Mosque.

Today, near the Caishikou subway station in Beijing, the two-story building of Mishi Hutong Mosque still stands inside a large construction site. It is the only part of the mosque that survived the Daji area demolition ten years ago. The small building was originally the old Bianyifang Restaurant. During the Republic of China era, many Hui Muslims from the five northwestern provinces moved near Caishikou. Since it was inconvenient for them to travel to Tianqiao Mosque or Jiaozihu Hutong Mosque for namaz, they raised over 10,000 yuan to buy the building. After renovations, it officially became Mishi Hutong Mosque on January 1, 1940. For more details, see the diary entry 'The Only Southern-Style Mosque Architecture in Beijing—Mishi Hutong Mosque'.



In Heying, Changping, Beijing, there is the tomb of the Western Regions sage Bo Hazhi, which locals also call the Sheikh Baba tomb. A Hui Muslim family surnamed Zhang has guarded the tomb for generations. From the Ming Dynasty until now, local and nearby Hui Muslims have gathered here every year on the 24th day of the third lunar month to visit the Sheikh Baba tomb, a tradition that has never stopped. On the south side of the Bo Hazhi tomb garden stands Heying Mosque, which was built by Uncle Zhang's family in the 1930s. Only the north house remains of the old building. You can see the middle of the walls are built with stones that Uncle Zhang hauled back from the mountains years ago. See the diary entry 'Visiting the Tomb of the Western Regions Sage Bo Hazhi' for details.



For the first Jumu'ah of Ramadan, I felt very grateful. Some mosques in Beijing's Changping, Fangshan, and Tongzhou districts opened, so I went to Shahe Mosque, which is relatively convenient from my home, to pray Jumu'ah. During the Wanli reign of the Ming Dynasty, the northern Beijing road to Zhangjiakou shifted to Shahe, and Hui Muslims who traded cattle and sheep began to settle there. Shahe Mosque was first built in the Ming Dynasty and renovated twice during the Guangxu reign of the Qing Dynasty and the Republican period. It is a typical traditional North China mosque courtyard. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



Changping Wujie Mosque under renovation. Wujie Mosque is also called Changping City Mosque. Legend says it was built by Chang Yuchun during his northern expedition. It was rebuilt during the Wanli reign using stone and wood left over from building the Ming Tombs. The golden silk nanmu beams and pillars in the main hall have been preserved to this day. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



I went to Majuqiao Mosque in Tongzhou for Jumu'ah prayers. Majuqiao sits on the south bank of the Liangshui River. After the Yongle Emperor moved the capital, he built the Nanhaizi Royal Hunting Park here. In 1463, during the seventh year of the Tianshun reign, a stone arch bridge was built across the Liangshui River. From then on, Majuqiao became a key route near the capital. Merchants gathered here, and Hui Muslims kept moving in to do business. Majuqiao Mosque was built during the Ming Dynasty, renovated during the Qianlong reign, and expanded again in 1937. In 1999, all the wood, bricks, and tiles from the demolished Niujie Women's Mosque were used to renovate Majuqiao Mosque, and the towering Moon-Sighting Tower (wangyuelou) was added behind the main hall. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



To defend against Mongol invasions, the Ming Dynasty built Nankou City in 1404, the second year of the Yongle reign, and it was rebuilt many times later. After the Qing Dynasty, as trade on the grasslands flourished, Nankou City became filled with shops and a constant stream of traveling merchants. Nankou Mosque sits outside the south gate of Nankou City. Its exact founding date is unknown, but it is believed to have been built during the Ming Dynasty. The mosque houses a stone tablet from the 20th year of the Guangxu reign (1894) titled 'Record of the Reconstruction of Nankou Mosque in Yanqing Prefecture.' It notes that Imam Yang Xiaoshan from Shixia City in Miyun was hired by the mosque in 1876. He traveled everywhere to raise donations (nietie), then built the south lecture hall in 1879, the north quiet room in 1880, and a water well in 1881. In 1887, Imam Yang moved to Shacheng Mosque in Huailai County. Nankou Mosque then hired Imam Shan Hong'en, who continued work by building a washroom (shuifang) next to the well and a main gate in the northeast corner. The current Nankou Mosque largely keeps the layout it had after the renovations during the Guangxu reign. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



Chadao City is the first fortress gate when entering Beijing from outside the Great Wall via the Jundu Path, one of the eight paths of the Taihang Mountains. It served as an outpost for Juyong Pass. From here, you can head west through Huailai to reach Xuanhua and Zhangjiakou, or head north to reach Yanqing and Yongning. This is why it is called 'Chadao,' or 'Forked Road.' Chadao City was built in the 9th year of the Chenghua reign (1473) of the Ming Dynasty. It was rebuilt with brick reinforcements twice during the Jiajing and Longqing reigns and served as an important pass to defend against Mongol invasions. After the Qing Dynasty, Chadao City became a key route for merchants traveling to the capital from the northwest. Trade was frequent, the city grew more prosperous, and many shops and inns opened. To serve the needs of traveling Hui Muslims, a mosque was built inside the city. See the diary entry 'Visiting Seven Ancient Mosques During Ramadan' for details.



May: Gubeikou Mosque, Fangwai Guan at the Old Summer Palace, Huiying Mosque, and Pushou Mosque.

On the first day after Eid al-Fitr, I decided to visit the old mosque in Gubeikou, Miyun. The original construction date of Gubeikou Mosque is unknown. According to a stone tablet inside from the Ming Dynasty, it was renovated in the second year of the Chongzhen reign (1629). In the 34th year of the Kangxi reign (1695), a Hui Muslim officer named Ma Jinliang was transferred to Gubeikou as a regional commander due to his military achievements. In the 42nd year of the Kangxi reign (1703), he was promoted to commander-in-chief of Zhili. People called him General Ma the Hui Muslim, and he was stationed in Hexi Village, Gubeikou. While in Gubeikou, Ma Jinliang oversaw the renovation of Gubeikou Mosque. The current structure of the old mosque is mostly from that renovation during the Kangxi reign. See the diary entry "Visiting the Old Mosque at Gubeikou" for details.



The View from Afar (Fangwaiguan) is part of the Western-style building complex at the Old Summer Palace. It was built between 1756 and 1759 during the 21st to 24th years of the Qianlong Emperor's reign. It was primarily designed by the Italian court painter Giuseppe Castiglione and built by Chinese craftsmen in the late Renaissance Italian Baroque style. In 1760, the Qianlong Emperor summoned the Hui Muslim leaders who helped suppress the White Mountain sect rebellion to the capital. He named the hero Turdu Khoja a first-rank taiji and gave his sister the title of Noble Lady He (He Guiren). In 1761, the Khoja woman was promoted to Concubine Rong (Rong Pin) and later to Consort Rong (Rong Fei). The Qianlong Emperor then converted the View from Afar into a prayer hall specifically for her to perform namaz. After that, the Khoja woman lived in the palace for 28 years until she returned to Allah at the Old Summer Palace in 1788. See the diary entry "The Mosque in the Old Summer Palace" for details.



During the Qing Dynasty, Beijing had a mosque built by imperial decree: the Hui Muslim Camp Mosque (Huihuiying Qingzhensi) on West Chang'an Street. It was the only mosque built by the Qing government. Unfortunately, the main hall of the Hui Muslim Camp Mosque collapsed due to disrepair in the 1900s, and it was completely demolished by Yuan Shikai in the early years of the Republic of China. After the main hall was torn down, the community had nowhere to pray, so they rebuilt a small hall on the original site, which was also torn down in 2010. In 2011, the Xicheng District Cultural Committee rebuilt the mosque 200 meters west of the original site, and the stone tablet titled "Imperial Decree for the Hui People's Mosque" inscribed by Emperor Qianlong was placed back in the courtyard. See the diary entry "Visiting the Huiying Mosque at Beihai Park" for details.



Pushou Mosque is located on Jinshifang Street in Beijing's Xicheng District, which was called Jinchengfang Street during the Yuan Dynasty. Although precious Yuan Dynasty tombstones are preserved there, no records have been found so far confirming that Pushou Mosque was built during the Yuan Dynasty. Because a plaque stamped with "Built in the Fourth Year of Xuande of the Great Ming" once hung above the hanging flower gate (chuihuamen) of the mosque, it is generally believed that Pushou Mosque was founded in 1429 (the fourth year of the Xuande reign of the Ming Dynasty) and was renovated many times during the Zhengtong, Wanli, Tianqi, and Chongzhen years of the Ming Dynasty. During the Ming Dynasty, Pushou Mosque was known as one of the four major official mosques in Beijing, alongside Niujie Mosque, Dongsi Mosque, and Faming Mosque inside Andingmen, and it held a very high status. According to the 1521 (the 16th year of the Zhengde reign) "Record of the Renovation of the Mosque" tablet at Dingzhou Mosque, Chen Xun, the Earl of Wuping, sought help from the congregation at Pushou Mosque to renovate Dingzhou Mosque during the Hongzhi reign of the Ming Dynasty and received great support, as the mosque was then filled with "gentry and scholar-officials." The mosque was torn down after the Jinshifang Street demolition in 2008, then rebuilt into its current form between 2010 and 2014. See the diary entry, "Sufi Practitioners Who Came from the Ilkhanate to the Yuan Dynasty Capital."



July: Dongzhimenwai Mosque, Xiguanshi Mosque, Dewai Fayuan Mosque, and Zhengyuan Mosque.

A great day starts with breakfast (bangda), then I went to the Dongzhimenwai Mosque near my home. Dongzhimenwai Mosque was originally called Erlizhuang Mosque. It was first built during the Yuan Dynasty and renovated during the Kangxi reign of the Qing Dynasty. In the late 1980s, Shougang and a Danish company built international apartments in Erlizhuang, so the mosque was moved one kilometer to the northwest. It was finished in 1991 and reopened in 1993. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



Xiguanshi Mosque was originally called Guanshicun Mosque. It was first built in 1494 (the seventh year of the Hongzhi reign of the Ming Dynasty). The main hall was rebuilt in 1709 (the 48th year of Kangxi), the main gate in 1723 (the first year of Yongzheng), the hall rooms in 1732 (the tenth year of Yongzheng), and the prayer niche hall (yaodian) in 1761 (the 26th year of Qianlong). It continued to be renovated during the Guangxu reign and the Republic of China period. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



The founding date of Fayuan Mosque is unknown. It was originally located on a slope north of Jiaochangkou outside Deshengmen. It moved and expanded during the Kangxi reign, and the main hall was expanded again during the Republic of China period. It consists of four connected roofs and a four-cornered pointed pavilion. A plaque reading "All things return to the truth" hangs at the entrance of the main hall. It was inscribed by Army General Ma Fuxiang in 1928. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



Zhengyuan Mosque was formerly the Beigouyan Mosque, which was built inside Xizhimen during the Daoguang reign. After 1946, Beigouyan was renamed Zhaodengyu Road, so it was also called Zhaodengyu Road Mosque. In 1997, it was relocated and rebuilt due to demolition, and it was renamed Zhengyuan Mosque. See the diary entry, "Islamic New Year, Visiting Old Mosques in Beijing."



August: Miyun Mosque and Mujia Yu Mosque.

Miyun Chengguan Mosque was first built during the Qing Dynasty and moved to its current site for reconstruction in 2006. See the diary 'A Halal Journey Around Miyun Reservoir' for details.



Mujia Yu Village is now called North Mujia Yu Hui Muslim Village. It sits northeast of Miyun's urban area and south of Miyun Reservoir. Historically, it was on the trade route from Gubeikou and Shixia Ancient City to Miyun's urban center. The Hui Muslims with the surname Mu came from Mujiazhuang in Tianjin (today's Mumu Village). They moved to Miyun during the Qianlong reign, over two hundred years ago. Mu Chaoyu, the son of the first ancestor to move to Mujia Yu, Mu Guobao, built the Mujia Yu Mosque on a small hill by the river east of the village in his later years. See the diary 'A Halal Journey Around Miyun Reservoir' for details.



September: Desheng Bridge Mosque, Guanzhuang Mosque, Xihui Mosque, and Yangzha Mosque.

Houhai Mosque is located on the north bank of the river connecting Houhai and Xihai, on the east side of Desheng Bridge, so it is also called Desheng Bridge Mosque. The mosque is said to have been built during the Qing Dynasty. The current building was rebuilt in 1946 and features a typical Western-style architecture from the Republic of China era. Due to history, it has now become a crowded residential compound. When I visited, the owner of the room on the southernmost side of the main prayer hall was renovating, which allowed me to see the inside of the hall. The biggest surprise was that the renovation work peeled off the outer layer of the wall, revealing traditional calligraphy of scriptures on the wall facing the direction of prayer. As the renovation continues, the calligraphy will likely be hidden from view again soon. See my diary entry, "Searching for the Republic of China Era Building at Houhai Mosque," for more details.



The founding date of Guanzhuang Mosque is unknown. The main hall was renovated in 1946. From 1958 to the 1980s, it was occupied by a large canteen, a rope-making factory, and a production team. It was renovated and rebuilt again from 2003 to 2004. The finial on the moon-viewing tower (wangyuelou) was cast by craftsmen from Hexiwu, Tianjin, following the design of the original one. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Xihui Mosque is located by the Tonghui River, on the north bank of the former Puji Sluice Bridge. It was built in 1821 (the first year of the Daoguang reign). A plaque inscribed with the words "Qingzhen Wu'er" (The Truth of Islam is Unique) by Cao Zhenyong, a Grand Secretary of the Tiren Pavilion, still hangs above the main hall. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Yangzha Mosque was once right next to the main road from Chaoyangmen in Beijing to Tongzhou. It was reportedly built during the Wanli era of the Ming Dynasty. The current building was rebuilt in 1994 and renovated again in 2006. The mosque has covered walkways and pavilions, plus pine and cypress trees moved here from Jixian, Tianjin, in 1998. It is a very pleasant place. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



October: Wanziying Mosque, Landianchang Mosque, Siwangfu Mosque, and Shucun Mosque.

The founding date of Wanziying Mosque is unknown. When it was rebuilt in the late 1980s, a 90-year-old village elder named Li Shiqing provided a hand-drawn picture of the mosque. The repairs were then based on the style shown in his drawing. The mosque is small but has a great environment. It is quiet, pleasant, and far from the noise of the city. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



The Landianchang Mosque was first built during the Ming Dynasty. It was renovated several times during the Jiaqing and Daoguang periods of the Qing Dynasty and the Republican era. It stayed open during the 1960s, though some of its buildings were occupied. The property was returned in 1979 and renovated in 1987. After the Landianchang area was demolished in 2004, the mosque began reconstruction in 2007 and was finished in 2009. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



The Siwangfu Mosque is located just east of the Botanical Garden. It is shared by Hui Muslims from five nearby communities: Xiangshan, Siwangfu, Mentou, Nanhetan, and Xiaotun. Legend says the mosque was founded during the Qianlong period by elders from Houmenqiao and the local community. It was renovated during the Republican era but closed between the 1960s and 1980s. The main prayer hall fell into disrepair and was near collapse, so it was torn down and the wood and bricks were sold. The community then rebuilt the north wing and a surrounding wall, moving their namaz to the north wing. Thanks to efforts from many sides, the main prayer hall was rebuilt in 1990. However, due to construction errors, the hall was eventually moved to the east side of the original site, which created the layout seen today. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.



Shucun Mosque (Shucun Si) is located outside the north gate of the Old Summer Palace. It was first built during the Kangxi reign and was renovated many times during the Yongzheng, Tongzhi, and Xuantong periods, as well as during the Republic of China era. The mosque was occupied in the 1950s and damaged in the 1960s. It resumed religious activities in 1983 and has since been renovated several more times. Shucun village has now been demolished, and the villagers have moved into apartment buildings. See my diary entry, "Visiting Ancient Mosques in Beijing in Autumn," for more details.

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Beijing Northern Muslim Notes — Part 6

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.

The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.

One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.

Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).

Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.

2. Kaorouwan inside Xuanwumen

Kaorouwan as described by Zhang Zhongxing.

I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.

The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.

One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.

Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).

Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.

2. Kaorouwan inside Xuanwumen

Kaorouwan as described by Zhang Zhongxing.

I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even. Collapse Read »

Beijing Southern Muslim Notes — Part 5

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.

Block 1 of 2

Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.

Beiping Customs: Lamb Stalls. Chen Hongnian

4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.

Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.

Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.

Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.

Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.

Block 1 of 2

Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.

Beiping Customs: Lamb Stalls. Chen Hongnian

4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.

Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.

Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.

Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.

Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people. Collapse Read »

Beijing Southern Muslim Notes — Part 4

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

In the old days, Beijing did not seem to have slaughterhouses, because sheep were slaughtered right at the door of the mutton stall. At a large mutton stall, early every morning, five or six large sheep would be tied up with a wooden blood basin placed nearby, waiting for the head imam (ahong) to come and recite prayers.

The Muslim imam, wearing a grey cotton robe and a black mandarin jacket (magua), would arrive by rickshaw—since he had to visit many mutton stalls each morning, he traveled by rickshaw to make his rounds—carrying a cloth bag containing the knives for slaughtering the sheep. When he reached the counter, he would take out his knife, mutter a prayer, and with one swift stroke across the sheep's neck held down by two young men, the blood would pour out; the sheep would stretch its legs, twitch a few times, and then go still.

Afterward, they would peel off the skin, cut off the head, chop off the hooves, remove the offal, wash everything clean with water, and hang the meat on a pole using copper meat hooks. Look at how fatty it is!

When it comes to northern sheep, few can compare to them, except for those from the Northwest. In the summer, they graze on green grass, becoming round and plump with thick wool, and their large tails drag behind them like a big pot lid.

If you go to a large mutton stall in the winter to buy meat for hot pot (shuan guozi), they will always take good care of you. There are cuts of meat like the neck (shangnao'er), the leg muscle (huangguatiao), the flank (yaowo), and the brisket (sancha'er); they cut exactly what you point to, and they have everything you could want. Once you leave Beijing, you can find mutton hot pot everywhere, but it is just mutton!

I remember before the war, in the old capital, one silver dollar could buy four jin of good mutton delivered to your door. Add some cabbage and glass noodles (fentiao), and one dollar's worth of meat was enough to feed three or four people. It was warm and satisfying; it was wonderful.

In the summer, every mutton stall sells fried mutton (shao yangrou). The meat, just out of the fryer, is placed on a large copper tray, and the aroma is so strong you can smell it from a mile away.

For an afternoon snack, if you have a few coins, you can buy a pair of sheep hooves or a piece of shank (jianzi), and eat it with two sesame flatbreads (shaobing); it is incredibly delicious. If you bring home a large sheep head, your family can make some pancakes, boil a pot of rice porridge (shui fan), and on a hot day, it is neither greasy nor too heavy, and it really satisfies your cravings. The sheep neck has a bit more meat and is even better to eat than the head.

If your family is small, dinner is easy to put together. Just take a pot to the mutton stall, buy seven or eight mao worth of fried mutton, and tell the shopkeeper, 'Boss, add some extra broth!' Once you get home, bring the pot of meat and broth to a boil, add a few coins' worth of noodles, and you have fried mutton noodles. Forget about leaving Beiping.

Most lamb stalls (yangrou chuangzi) have a separate area to sell lamb buns (yangrou baozi) to go. They squeeze the dough into shape with their hands. In winter, they are filled with lamb and cabbage, and in summer, lamb and chives. Every time a steamer is ready, the apprentice shouts: 'Lamb buns are here!' Fresh from the steamer, get them while they're hot!

Some lamb stalls also sell medicine. They hang a sign nearby that says 'Lamb Liver Eye-Brightening Pills' (yanggan mingmu wan), and they are all tested and approved with a license from the health bureau. Some also sell sesame paste flatbread (zhima jiang shaobing) and brown sugar cakes (tang huoshao), which are made with flour and brown sugar. They are yellowish and stamped with a red mark on top. They also carry honey-glazed fried dough twists (mi mahua), which are extremely sweet. That is the full range of side businesses found at a lamb stall.

Some lamb stalls also sell pickled cabbage (suancai). Whatever amount you buy, they tie it up with a piece of iris grass (malian cao) and hand it to you. If you buy some lamb to go with it, you can make a pot of hot lamb and pickled cabbage noodle soup. It is warm, refreshing, and delicious!
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

In the old days, Beijing did not seem to have slaughterhouses, because sheep were slaughtered right at the door of the mutton stall. At a large mutton stall, early every morning, five or six large sheep would be tied up with a wooden blood basin placed nearby, waiting for the head imam (ahong) to come and recite prayers.

The Muslim imam, wearing a grey cotton robe and a black mandarin jacket (magua), would arrive by rickshaw—since he had to visit many mutton stalls each morning, he traveled by rickshaw to make his rounds—carrying a cloth bag containing the knives for slaughtering the sheep. When he reached the counter, he would take out his knife, mutter a prayer, and with one swift stroke across the sheep's neck held down by two young men, the blood would pour out; the sheep would stretch its legs, twitch a few times, and then go still.

Afterward, they would peel off the skin, cut off the head, chop off the hooves, remove the offal, wash everything clean with water, and hang the meat on a pole using copper meat hooks. Look at how fatty it is!

When it comes to northern sheep, few can compare to them, except for those from the Northwest. In the summer, they graze on green grass, becoming round and plump with thick wool, and their large tails drag behind them like a big pot lid.

If you go to a large mutton stall in the winter to buy meat for hot pot (shuan guozi), they will always take good care of you. There are cuts of meat like the neck (shangnao'er), the leg muscle (huangguatiao), the flank (yaowo), and the brisket (sancha'er); they cut exactly what you point to, and they have everything you could want. Once you leave Beijing, you can find mutton hot pot everywhere, but it is just mutton!

I remember before the war, in the old capital, one silver dollar could buy four jin of good mutton delivered to your door. Add some cabbage and glass noodles (fentiao), and one dollar's worth of meat was enough to feed three or four people. It was warm and satisfying; it was wonderful.

In the summer, every mutton stall sells fried mutton (shao yangrou). The meat, just out of the fryer, is placed on a large copper tray, and the aroma is so strong you can smell it from a mile away.

For an afternoon snack, if you have a few coins, you can buy a pair of sheep hooves or a piece of shank (jianzi), and eat it with two sesame flatbreads (shaobing); it is incredibly delicious. If you bring home a large sheep head, your family can make some pancakes, boil a pot of rice porridge (shui fan), and on a hot day, it is neither greasy nor too heavy, and it really satisfies your cravings. The sheep neck has a bit more meat and is even better to eat than the head.

If your family is small, dinner is easy to put together. Just take a pot to the mutton stall, buy seven or eight mao worth of fried mutton, and tell the shopkeeper, 'Boss, add some extra broth!' Once you get home, bring the pot of meat and broth to a boil, add a few coins' worth of noodles, and you have fried mutton noodles. Forget about leaving Beiping.

Most lamb stalls (yangrou chuangzi) have a separate area to sell lamb buns (yangrou baozi) to go. They squeeze the dough into shape with their hands. In winter, they are filled with lamb and cabbage, and in summer, lamb and chives. Every time a steamer is ready, the apprentice shouts: 'Lamb buns are here!' Fresh from the steamer, get them while they're hot!

Some lamb stalls also sell medicine. They hang a sign nearby that says 'Lamb Liver Eye-Brightening Pills' (yanggan mingmu wan), and they are all tested and approved with a license from the health bureau. Some also sell sesame paste flatbread (zhima jiang shaobing) and brown sugar cakes (tang huoshao), which are made with flour and brown sugar. They are yellowish and stamped with a red mark on top. They also carry honey-glazed fried dough twists (mi mahua), which are extremely sweet. That is the full range of side businesses found at a lamb stall.

Some lamb stalls also sell pickled cabbage (suancai). Whatever amount you buy, they tie it up with a piece of iris grass (malian cao) and hand it to you. If you buy some lamb to go with it, you can make a pot of hot lamb and pickled cabbage noodle soup. It is warm, refreshing, and delicious! Collapse Read »

Beijing Southern Muslim Notes — Part 3

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 3 of 3.

Block 3 of 3

Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.

Memories of Niujie by Chen Chunxi

14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen

When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 3 of 3.

Block 3 of 3

Back then, they did not use plastic bags. Everything was wrapped by hand in paper. The clerk would wrap it however the customer wanted, like buying four liang and splitting it into two two-liang packages. If you bought one jin, they would make two half-jin packages. Of course, some people just bought one package. The clerk's wrapping technique was amazing. They folded the paper into a perfect square that looked very solid. Then they stacked the two packages together, tied them with a paper string in a cross pattern, and made a handle on top so the customer could just hook a finger through and carry it away. That tea package was quite stylish at the time. During holidays when visiting relatives and friends, you would place the tea package on the table, and it looked both grand and traditional.

Memories of Niujie by Chen Chunxi

14. Scalded dough fried cake (tangmian zhagao) at the Hui Muslim breakfast shop a short distance left from the east entrance of Xiangluying Sitiao Hutong outside Xuanwumen

When I think of the hot-water dough fried cake (tangmian zhagao), I don't know why this simple old Beijing snack has disappeared from the streets and restaurants. Actually, in the 1950s and 60s, almost every snack shop run by Hui Muslims sold them. they were an essential snack at temple fairs in the capital back then. Collapse Read »

Beijing Southern Muslim Notes — Part 2

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 3.

Block 2 of 3

At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.

Ye Zufu Talks About Beijing by Ye Zufu

3. Yitiaolong Mutton Restaurant outside Qianmen

Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.

When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.

When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.

Miscellaneous Talks on Old Beijing by Wang Yongbin.

4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen

It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 3.

Block 2 of 3

At the west entrance of Menkuang Hutong, there was a lamb head meat stall in front of the Yuxing Restaurant that was considered a famous local snack of the area. The vendor arrived every day near dusk. He brought his own light bulb and wire, which he connected to the restaurant's power to light up his stall. He used a special knife, one foot long and five inches wide, to slice the cheek, tongue (xinzi), and eyes for customers to enjoy with their drinks. When he sliced the cheek, he made it so thin it was almost transparent. He laid it on white paper, sprinkled salt and pepper from a long-necked glass bottle, mixed it by hand, and then wrapped it up. It tasted delicious. Customers loved the taste of the meat and admired the vendor's skill. Every night when the lights came on, a crowd would gather at the intersection of Langfang Second Alley and Menkuang Hutong to watch him slice the meat. People traveled from far away to Menkuang Hutong just to eat this lamb head meat. I once asked about that Hui Muslim vendor. I only knew his surname was Ma and he lived on Niujie. He likely passed away after the Cultural Revolution, and I do not know what happened to him.

Ye Zufu Talks About Beijing by Ye Zufu

3. Yitiaolong Mutton Restaurant outside Qianmen

Yitiao Long Lamb Restaurant processes its meat carefully and slices it very thin. After slaughtering and skinning the lamb, they select only the hind legs. They place the meat on a clean surface with natural water, cover it with a reed mat, place an oilcloth over the mat, and put a block of ice on top. This is called pressed meat (yarou). The meat is pressed for a full day and night to draw out the blood and impurities, which makes the meat firm and easy to slice. This pressed meat (ya rou) is better than frozen meat because frozen meat, like frozen cabbage, breaks down the lamb's texture and makes it lose its tender, savory flavor, which makes it taste bad. Yilong is just like Zhengyanglou; they slice the meat thinly and serve it on plates according to the cut. The seasonings are complete.

When eating hot pot lamb (shuan yangrou), people usually eat sesame flatbread (shaobing) as their staple food. The sesame flatbread (shaobing) at Nanhengshun (Wang Dongsi: Yilong's original name is Nanhengshun) is also different from other places; for every basin of dough, they use ten jin of flour, with nine jin of plain flour and one jin of leavened dough. Ten jin of flour requires one jin and two liang of sesame paste. The sesame flatbread (shaobing) is first seared on a griddle, then baked in an oven, searing the bottom first and then the sesame-topped side (just for a quick touch). This kind of sesame flatbread (shaobing) has plenty of sauce, is cooked through, and is perfectly flaky and crisp.

When customers are almost full, they order a bowl of Nanhengshun's homemade, thin and uniform mung bean mixed noodles (lvdou zamian) served dry. Mung bean mixed noodles (lvdou zamian) are great for cutting through the greasiness of meat; a bowl of these noodles absorbs the floating oil from the hot pot and cleanses the palate, making these thin and uniform noodles another specialty of Nanhengshun.

Miscellaneous Talks on Old Beijing by Wang Yongbin.

4. Ai's steamed rice cake (aiwowowo) stall on Menkuang Hutong outside Qianmen

It is currently the first lunar month, the time when ai'ou wowos are on the market. Beijing's ai'ou wowos are similar to Fengtian's cool rice cakes (lianggao) and are both sold during the first lunar month, but ai'ou wowos are soft and delicious, and cannot be compared to cool rice cakes (lianggao). Cool rice cakes (lianggao) are made by steaming glutinous rice flour, using it as a wrapper, filling it with sesame and white sugar, and sprinkling it with rice flour. On the surface, they look like ai'ou wowos, but they are essentially just a variation of sticky rice cakes (niangao); after a while, when the wind blows on them, they still get hard. Collapse Read »

Istanbul Halal Food Notes — Part 1

Reposted from the web

Summary: Istanbul — Mosques, Turkish Food and Ottoman Streets is presented here as a firsthand travel account in clear English, beginning with this scene: I spent half a month traveling in Turkey from September to October 2018. While visiting historical sites in Istanbul, I tried some local food and would like to share it with you here. The account keeps its focus on Istanbul Travel, Turkish Food, Ottoman Heritage while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2



Main course

A type of kebab called testi kebab eaten at this restaurant called Urfalim Lahmacun. Testi kebab comes from Central Anatolia and the Black Sea region. Testi means jar or pot in Turkish, and it involves cooking various meats and vegetables in a clay pot.











Arabic flatbread, which is very thin.



This soup is called ezogelin. It is made from crushed dried wheat and red lentils, with ingredients including rice, olive oil, butter, onions, garlic, tomatoes, chili peppers, dried mint, black pepper, and salt.



I had a dish called patlıcanlı kebab, which translates to eggplant kebab, at a bazaar next to the Rüstem Pasha Mosque in the evening, along with a drink called yayık ayran, which is a honey yogurt drink.
Continue Read »
Reposted from the web

Summary: Istanbul — Mosques, Turkish Food and Ottoman Streets is presented here as a firsthand travel account in clear English, beginning with this scene: I spent half a month traveling in Turkey from September to October 2018. While visiting historical sites in Istanbul, I tried some local food and would like to share it with you here. The account keeps its focus on Istanbul Travel, Turkish Food, Ottoman Heritage while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2



Main course

A type of kebab called testi kebab eaten at this restaurant called Urfalim Lahmacun. Testi kebab comes from Central Anatolia and the Black Sea region. Testi means jar or pot in Turkish, and it involves cooking various meats and vegetables in a clay pot.











Arabic flatbread, which is very thin.



This soup is called ezogelin. It is made from crushed dried wheat and red lentils, with ingredients including rice, olive oil, butter, onions, garlic, tomatoes, chili peppers, dried mint, black pepper, and salt.



I had a dish called patlıcanlı kebab, which translates to eggplant kebab, at a bazaar next to the Rüstem Pasha Mosque in the evening, along with a drink called yayık ayran, which is a honey yogurt drink. Collapse Read »

Beijing Muslim History: Old Halal Notes from the Northern City (Part 4 of 6) — Section 2 of 2 — Block 2 of 2

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.

The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.

One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.

Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).

Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.

2. Kaorouwan inside Xuanwumen

Kaorouwan as described by Zhang Zhongxing.

I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Northern City is presented here as a firsthand travel account in clear English, beginning with this scene: East City:. The account keeps its focus on Beijing Muslim History, Northern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 2 of 2.

Block 2 of 2

The restaurant has a professionally trained lamb slicer named Master Zhao Delu, who is nicknamed Zhao the One-Knife. He started at the shop in 1981 to learn how to debone, select, and slice lamb, and he has been doing this for over 20 years. He has his own unique skills. He chooses tender young lambs weighing 35 jin, then removes the thin membrane and tendons. After cooling the meat (known in the trade as cold-setting), the blood and meat blend together, making the red and white parts distinct before it can be used. Finally, he slices it into thin, even pieces that look beautiful with their alternating red and white colors. Dip thin slices of meat into a charcoal hot pot (huoguo) that smells of wood, letting the woody scent blend with the meat. The meat stays tender even after long cooking, and the thin slices do not break. Served with carefully prepared seasonings, friends and family sit around the table to enjoy the lively and grand atmosphere. The taste is fresh, fragrant, and wonderful. This is the traditional Beijing-style mutton hot pot (shuan yangrou) from Ruizhenhou.

The Sina blog "A Century of Ruizhenhou" by ruiren491112. The blogger, Chen Junyuan, was born in Beijing in 1949 and has lived there for generations.

One day, Lin Kaimo (noted by Wang Dongsi as a master of Go during the Republic of China era) and Xia Renhu (noted by Wang Dongsi as a famous scholar) were playing Go at Chunming Pavilion in Zhongshan Park. They played for so long that they missed dinner. When the game ended, they had to order a bowl of beef noodles at Ruizhenhou, located north of Chunming Pavilion, to satisfy their hunger. At that time, Ruizhenhou was quite famous and had a branch in Zhongshan Park that sold various noodles and snacks. Back then, the noodles at Ruizhenhou were much better than the California beef noodles popular today. They were hand-pulled noodles (chentiaomian) served hot, with a rich, thick broth and plenty of tender, fragrant meat. I don't remember the exact price per bowl, maybe 70 or 80 cents, but it was very popular.

Ruizhenhou is a halal restaurant that still exists today, located at the Dongsi intersection. In the past, it was famous for its deep-fried lamb tails (zha yangwei), crispy stir-fried mung bean jelly (jiao liu geza), braised meat strips (ba routiao), and stewed beef (men niurou).

Lingering Fragrance: Memories of the Capital by Zhou Shaoliang.

2. Kaorouwan inside Xuanwumen

Kaorouwan as described by Zhang Zhongxing.

I forget who I was with, but it was summer, and we went to Kaorouwan to try the grilled beef. The storefront was very simple, just one large room. To the south is the barbecue area with two grills side by side. They look like millstones, featuring a round platform about the size of a dining table with a foot-high iron ring in the center. A slightly raised iron grate sits on top of the ring. The grate is made of iron strips about a centimeter wide placed side by side. The gaps between them are packed with beef fat from constant use. Four rough benches are placed around the round platform for customers to stand at. To the north is a table holding bowls, chopsticks, chopped green onions, chopped cilantro, sesame paste (majiang), soy sauce, and other seasonings. There is also a cutting board for the beef, which holds the meat, knives, and plates. The man cutting the meat is a big guy around fifty years old, likely the shop owner, Mr. Wan. He is quite heavy and wears only a pair of thin trousers, which sit about an inch below his navel. The owner is very capable. Aside from a teenage boy who helps deliver meat and seasonings, he does everything himself, including seating customers and handling the bills. The meat is said to be hand-picked at the meat market early in the morning, and it is sliced well, thin and even. Collapse Read »

Beijing Muslim History: Old Halal Notes from the Southern City (Part 4 of 5) — Section 2 of 2 — Block 1 of 2

Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.

Block 1 of 2

Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.

Beiping Customs: Lamb Stalls. Chen Hongnian

4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.

Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.

Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.

Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.

Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people.
Continue Read »
Reposted from the web

Summary: Beijing Muslim History: Old Halal Notes from the Southern City is presented here as a firsthand travel account in clear English, beginning with this scene: Chongwen:. The account keeps its focus on Beijing Muslim History, Southern Beijing, Hui Muslims while preserving the names, places, food, and historical details from the Chinese source. This final block is 1 of 2.

Block 1 of 2

Mentioning pickled cabbage reminds me of winters in the old capital, when every family used small coal-ball stoves. Impatient people couldn't wait for the fire to catch properly, so they would bring the stove inside while it was still emitting blue flames. The coal gas could suffocate a person. Every winter, quite a few people actually died from this. The special remedy for 'coal gas poisoning' didn't require going to a pharmacy or calling a doctor. You just had to go to a lamb stall, buy a large portion of pickled cabbage, ask for extra broth, and pour the ice-cold, teeth-chattering cabbage soup into the victim's mouth. For mild cases, a few sips of the sour, cool liquid would make them feel better in no time.

Beiping Customs: Lamb Stalls. Chen Hongnian

4. Shopkeeper Hua, who sells beef head meat from a wheelbarrow.

Back then, the street cry went like this: 'Beef liver!' Beef head meat! Beef liver for sale, hey, hey! Beef head meat for sale! The wheelbarrow creaked as it rolled over the fallen leaves of late autumn, sometimes accompanied by a few drifting snowflakes. With the weather turning hot and cold, it is the perfect time for nourishing food. Most families can afford a few ounces of beef head meat, which is reasonably priced and tastes pretty good. My grandmother never bought from strangers; she only trusted the halal shop run by Manager Hua.

Manager Hua told me his ancestors had been doing this for generations. They never opened a storefront, but followed the tradition of walking through the streets and alleys to sell their goods. Manager Hua’s beef head meat was so popular that even if he went as far as Qianmen, he would always sell out completely. Whether they wore long gowns or mandarin jackets, everyone loved this treat. If he ran into military officers or police, he had to bow and scrape, and even offer a little bribe.

Halal means being particular. The slaughter is handled by an imam, who performs the proper rites before the blade draws blood, showing respect for a life. When you think about it, a cow works hard its whole life, only occasionally rolling its eyes or acting stubborn, but it never misses a day of work. Even when it can no longer walk, it gives its life for humans, making it a creature worthy of respect. Halal means being clean. There is not a single flaw, as they always strive for perfection. For so many years, as long as a shop has a halal sign, I trust it. I can eat the meat with peace of mind. Halal means being honest. They do not cheat people, shortchange them, or take advantage of the small, perhaps because these rules have been passed down for so many years. Halal means being loyal. As long as you visit his business often and become a regular customer, he will never overcharge you. Instead, he will always give you a little extra on the house.

Shopkeeper Hua lived in the crowded courtyard behind my grandmother's house, where a dozen families all ran small businesses to make a living. When the northwest wind blew, the smell of meat would drift right into our noses, and we knew for sure Shopkeeper Hua was processing beef head (niutourou)! To be honest, beef head is the only real meat, while everything else is just beef offal (niuzasui). Besides beef liver, he had beef tendon, beef lung, and beef tripe. After Shopkeeper Hua added spices to remove the gamey smell, clear away the bad taste, and bring out the aroma, it smelled so good you wanted to grab a few bites right away to satisfy your cravings. Shopkeeper Hua's beef offal had a unique, fragrant taste, and chatty neighbors often asked him for his secret. It is not any different from what everyone else makes, is it? Shopkeeper Hua just smiled honestly, saying nothing at all. Yellow rice wine, star anise, green onion, ginger, garlic, cardamom, bay leaves, Sichuan peppercorns, and salt—these are all common kitchen spices, but the taste of Shopkeeper Hua's food was different from the usual street stalls. People said he used a few traditional Chinese medicinal herbs that were the secret of the Hua family, passed down through generations and never revealed to outsiders. Shopkeeper Hua's honest smile was just his way of being polite to people. Collapse Read »