Reposted from the web

Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). I have been to many Middle Eastern and South Asian restaurants in Beijing in the past few years, some of which have closed. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food. Section 1 of 2.

I have been to many Middle Eastern and South Asian restaurants in Beijing in the past few years, some of which have closed. I have been thinking about sorting it out in the past few days. Next, I will try all the restaurants I have not been to. Now I will share with you the restaurants I have been to.

First, let’s list the South Asian and Middle Eastern restaurants in Beijing that I know: Al Ameen (Lebanon), Al Safir (Jordan), BRBR (Syria), One Thousand and One Nights (Arabia), Taiba Guijie Store (Arabia), Turkish Mama (Turkey), Rumi's Secret (Turkey), Xiting Xiuse (Turkey), Dardaniel (Azerbaijan/Turkey) (It), Desert Rose (Azerbaijan/Turkey), Doner&Kebab (Azerbaijan/Turkey), Kavkaz (Azerbaijan), Iranian Food (the Iranian boss has returned to China and is currently run by Chinese), Khan Baba (Pakistan), Zam Zam (Pakistan), Lahore Restaurant (Pakistan), Benjabi (India), Indian Chef (India), Land of Masala (India), Sadhuli (India).

Newly opened in 2021: Zayton (Palestine), Istanbul (Türkiye), Qubbe (Türkiye), Taiba Sanlitun Store (Arabia).

One that was written in 2020 but closed in 2021: Meza (Tunisia).

I have eaten at restaurants that are closed: Camel Restaurant (Morocco), Nayir (Azerbaijan), Shashi Castle (Uzbekistan), Enchant (Turkey), and Bata Pancake (Israel).

1. Arabia

1. Jordanian restaurant Al Safir

On April 18, 2021, Ramadan Iftar had a buffet at the Jordanian restaurant Al Safir in Sanyuanqiao. It was a good opportunity to experience Levantine salads and various sauces! Now you can try all the things you wouldn’t normally order. The most classic ones are of course Hummus and Falafel. The most authentic way to eat them is to eat them with pita bread, sandwiching various sauces and falafel. The main courses include fish, lamb chops, chicken stewed rice, fried chicken, adzuki bean soup and various juices, including grape juice. Their lamb chops are so delicious, it feels like they were grilled first? The taste is particularly good.













It was Zainab’s birthday on May 20, 2020. Iftar and I went to Al Safir. Ever since Zainab ate with their family last year, we have fallen in love with Arabic food, especially Levantine food. We were originally going to divorce and go to the Middle East together this year, but now we have to eat at Arabic restaurants to satisfy our cravings.

They can order a la carte and eat Iftar's buffet, as well as Iftar's dates. We had a buffet with a variety of salads and cups of Arabic bean soup. I ordered Beirut Hummus with garlic flavor, Falafel with fried chickpeas, and a barbecue platter. Their barbecue is delicious!

The more distinctive one is the yogurt sauce Kibbeh, which is a small scone made by grinding wheat, onions, beef, lamb and various Middle Eastern spices (cinnamon, nutmeg, cloves, etc.). It has fried beef on the outside and lamb filling on the inside. The word kibbeh comes from the North Levantine Arabic word meaning ball, and the dish originated in the Levant region and is popular throughout the Middle East.

















On July 17, 2019, I had adzuki bean soup, mutton Hummus, Falafel, thick yogurt, cucumber yogurt and grilled meat platter at Al Safir. I really enjoyed it.

Hummus and Falafel are both specialty delicacies of the Levant region on the east coast of the Mediterranean. Hummus is super delicious in various ways. I have also been a fan of adzuki bean soup since I ate it in the Palestinian restaurant on campus when I was in college, but it is a bit too hot to eat in the summer.

I love their roast lamb so much! It's very tender, and it's so satisfying to wrap it in Arabic pancakes dipped in tomato sauce. Their barbecue is so delicious that there was an incident where I ate several pieces of the barbecue before I even remembered to take a photo www











On January 10, 2019, we had adzuki bean soup, mutton hummus, grilled fish and mint tea at Al Safir, a Jordanian restaurant in Sanyuanqiao. I especially like their Pi Ya Zi sauce! Have to add another portion each time.







2. Lebanese restaurant Al Ameen

On September 24, 2020, when my mother-in-law came to Beijing for her first meal, we ate at Al Ameen, a Lebanese restaurant next to the German Embassy outside Dongzhimen. I have eaten there for many years. It was closed for renovation for a period of time, and it reopened last year. This year, I feel that their family is obviously not as big as before YQ, and the dishes have become less. I hope their family can survive this difficult time.

I ordered the more classic appetizer platter (Hummus hummus, carrot puree, yogurt, Mutebbel eggplant yogurt sauce)\cream of mushroom soup, lentil soup, vegetable soup, chicken soup, barbecue platter and grilled vegetable platter. What’s more special is the Mahashi, a rice dumpling with lamb bone and vegetables.

Mahashi is made of Lebanese zucchini (Kusa) and eggplant stuffed with meat and rice, and cooked with tomato sauce, cumin and broth. Mahashi is a classic Ottoman dish that can be found throughout the pre-Ottoman regions from the Balkans to the Levant (eastern coast of the Mediterranean) and Egypt, and is prepared differently in each region. Mahashi is a common dish served at banquets at weddings, family gatherings and Eid.













On September 26, 2019, I went to the Lebanese restaurant Alameen in Sanlitun. After the renovation, it became a lot bigger and some new dishes were added. I will try it when I have time in the future. This time I had a platter of chickpea hummus sauce, eggplant sauce, yogurt, adzuki bean soup, cream of mushroom soup, lamb naan, lamb chops, fried fish and lemongrass mint tea. One of the more distinctive ones is Kibbeh, a Levantine barbecue.













On May 26, 2019, I ate roasted lamb leg, lentil soup and hummus at the Lebanese restaurant Alameen outside Dongzhimen in the evening.



3. Meza, a Tunisian restaurant (closed)

On the evening of December 21, 2020, I went to the Tunisian restaurant Mesa, which was newly opened in November. After the Moroccan restaurant Camel Team Restaurant and Bar closed due to the epidemic (the owner ran away), there is a North African restaurant in Beijing. (Unfortunately it will be closed again in 2021).

I ordered Brik with Tuna, sizzling Shakshuka with eggs, grilled chicken skewers, Tunisian sausage (Merguez), Baba Ganoush, pickle platter, lentil soup, and also ordered Tajine Couscous with various grilled meats, which was not on the menu.

Brik pie is a North African Berber dish that was later brought to Israel by Tunisian Jews. The filling is usually filled with eggs, tuna, harissa, parsley, etc., and then wrapped in crispy noodles called Malsouka or Warka and fried.

Shakshuka is a stew of eggs, tomatoes and onions, usually with olive oil, chili, garlic, cumin, nutmeg and other spices. Shakshouka, which means "mixture" in Arabic, is widely distributed in the former Ottoman lands and Andalusia, and was brought to Israel by Tunisian Jews. The dish was originally just a stew of minced meat or liver. Tomatoes and peppers were later introduced from the Americas, and eggs are often added to the Tunisian version.

Merguez is a North African sausage made from lamb and beef, mixed with cumin, harissa, chili peppers and other spices, and is usually grilled. Merguez sausage was first seen in Andalusia in the 12th century, that is, southern Spain under Arab rule. At that time, it was pronounced as mirkās or merkās in Andalusian Arabic. Later it spread throughout North Africa and then to France and Germany.

Baba ghanoush is a Middle Eastern Levantine appetizer, which is made of cooked eggplant puree mixed with sesame sauce and olive oil, lemon juice and other seasonings. It is usually dipped in pita.

Tajine is a North African Berber specialty. Tajine in North African Arabic originates from ancient Greek, and its original meaning is pan. The tagine can be traced back to Harun al-Rashid, the fifth generation caliph of the Bassi Dynasty in the 8th-9th century, and appears in the 9th-century masterpiece "One Thousand and One Nights". Today's tagines are made of pottery, sometimes glazed, with a rounded flat bottom and a cone or dome on top. This design allows all evaporated water vapor to return to the bottom, and water can be added from the hole in the lid.

Couscous, a staple of Berber cuisine, is made from semolina rolled into millet-sized particles and then dried in the sun. Couscous was first seen in North Africa from the 11th to the 13th century. In the 13th century, Ibn Razin al-Tuyibi, a famous Andalusian scholar and gourmet, first recorded the recipe of couscous in his book "Andalusian Cookbook".



















4. Arabic fast food restaurant Taiba Collapse Read »

Reposted from the web

Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). I have been to many Middle Eastern and South Asian restaurants in Beijing in the past few years, some of which have closed. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.

I have been to many Middle Eastern and South Asian restaurants in Beijing in the past few years, some of which have closed. I have been thinking about sorting it out in the past few days. Next, I will try all the restaurants I have not been to. Now I will share with you the restaurants I have been to.

First, let’s list the South Asian and Middle Eastern restaurants in Beijing that I know: Al Ameen (Lebanon), Al Safir (Jordan), BRBR (Syria), One Thousand and One Nights (Arabia), Taiba Guijie Store (Arabia), Turkish Mama (Turkey), Rumi's Secret (Turkey), Xiting Xiuse (Turkey), Dardaniel (Azerbaijan/Turkey) (It), Desert Rose (Azerbaijan/Turkey), Doner&Kebab (Azerbaijan/Turkey), Kavkaz (Azerbaijan), Iranian Food (the Iranian boss has returned to China and is currently run by Chinese), Khan Baba (Pakistan), Zam Zam (Pakistan), Lahore Restaurant (Pakistan), Benjabi (India), Indian Chef (India), Land of Masala (India), Sadhuli (India).

Newly opened in 2021: Zayton (Palestine), Istanbul (Türkiye), Qubbe (Türkiye), Taiba Sanlitun Store (Arabia).

One that was written in 2020 but closed in 2021: Meza (Tunisia).

I have eaten at restaurants that are closed: Camel Restaurant (Morocco), Nayir (Azerbaijan), Shashi Castle (Uzbekistan), Enchant (Turkey), and Bata Pancake (Israel).

1. Arabia

1. Jordanian restaurant Al Safir

On April 18, 2021, Ramadan Iftar had a buffet at the Jordanian restaurant Al Safir in Sanyuanqiao. It was a good opportunity to experience Levantine salads and various sauces! Now you can try all the things you wouldn’t normally order. The most classic ones are of course Hummus and Falafel. The most authentic way to eat them is to eat them with pita bread, sandwiching various sauces and falafel. The main courses include fish, lamb chops, chicken stewed rice, fried chicken, adzuki bean soup and various juices, including grape juice. Their lamb chops are so delicious, it feels like they were grilled first? The taste is particularly good.













It was Zainab’s birthday on May 20, 2020. Iftar and I went to Al Safir. Ever since Zainab ate with their family last year, we have fallen in love with Arabic food, especially Levantine food. We were originally going to divorce and go to the Middle East together this year, but now we have to eat at Arabic restaurants to satisfy our cravings.

They can order a la carte and eat Iftar's buffet, as well as Iftar's dates. We had a buffet with a variety of salads and cups of Arabic bean soup. I ordered Beirut Hummus with garlic flavor, Falafel with fried chickpeas, and a barbecue platter. Their barbecue is delicious!

The more distinctive one is the yogurt sauce Kibbeh, which is a small scone made by grinding wheat, onions, beef, lamb and various Middle Eastern spices (cinnamon, nutmeg, cloves, etc.). It has fried beef on the outside and lamb filling on the inside. The word kibbeh comes from the North Levantine Arabic word meaning ball, and the dish originated in the Levant region and is popular throughout the Middle East.

















On July 17, 2019, I had adzuki bean soup, mutton Hummus, Falafel, thick yogurt, cucumber yogurt and grilled meat platter at Al Safir. I really enjoyed it.

Hummus and Falafel are both specialty delicacies of the Levant region on the east coast of the Mediterranean. Hummus is super delicious in various ways. I have also been a fan of adzuki bean soup since I ate it in the Palestinian restaurant on campus when I was in college, but it is a bit too hot to eat in the summer.

I love their roast lamb so much! It's very tender, and it's so satisfying to wrap it in Arabic pancakes dipped in tomato sauce. Their barbecue is so delicious that there was an incident where I ate several pieces of the barbecue before I even remembered to take a photo www











On January 10, 2019, we had adzuki bean soup, mutton hummus, grilled fish and mint tea at Al Safir, a Jordanian restaurant in Sanyuanqiao. I especially like their Pi Ya Zi sauce! Have to add another portion each time.







2. Lebanese restaurant Al Ameen

On September 24, 2020, when my mother-in-law came to Beijing for her first meal, we ate at Al Ameen, a Lebanese restaurant next to the German Embassy outside Dongzhimen. I have eaten there for many years. It was closed for renovation for a period of time, and it reopened last year. This year, I feel that their family is obviously not as big as before YQ, and the dishes have become less. I hope their family can survive this difficult time.

I ordered the more classic appetizer platter (Hummus hummus, carrot puree, yogurt, Mutebbel eggplant yogurt sauce)\cream of mushroom soup, lentil soup, vegetable soup, chicken soup, barbecue platter and grilled vegetable platter. What’s more special is the Mahashi, a rice dumpling with lamb bone and vegetables.

Mahashi is made of Lebanese zucchini (Kusa) and eggplant stuffed with meat and rice, and cooked with tomato sauce, cumin and broth. Mahashi is a classic Ottoman dish that can be found throughout the pre-Ottoman regions from the Balkans to the Levant (eastern coast of the Mediterranean) and Egypt, and is prepared differently in each region. Mahashi is a common dish served at banquets at weddings, family gatherings and Eid.













On September 26, 2019, I went to the Lebanese restaurant Alameen in Sanlitun. After the renovation, it became a lot bigger and some new dishes were added. I will try it when I have time in the future. This time I had a platter of chickpea hummus sauce, eggplant sauce, yogurt, adzuki bean soup, cream of mushroom soup, lamb naan, lamb chops, fried fish and lemongrass mint tea. One of the more distinctive ones is Kibbeh, a Levantine barbecue.













On May 26, 2019, I ate roasted lamb leg, lentil soup and hummus at the Lebanese restaurant Alameen outside Dongzhimen in the evening.



3. Meza, a Tunisian restaurant (closed)

On the evening of December 21, 2020, I went to the Tunisian restaurant Mesa, which was newly opened in November. After the Moroccan restaurant Camel Team Restaurant and Bar closed due to the epidemic (the owner ran away), there is a North African restaurant in Beijing. (Unfortunately it will be closed again in 2021).

I ordered Brik with Tuna, sizzling Shakshuka with eggs, grilled chicken skewers, Tunisian sausage (Merguez), Baba Ganoush, pickle platter, lentil soup, and also ordered Tajine Couscous with various grilled meats, which was not on the menu.

Brik pie is a North African Berber dish that was later brought to Israel by Tunisian Jews. The filling is usually filled with eggs, tuna, harissa, parsley, etc., and then wrapped in crispy noodles called Malsouka or Warka and fried.

Shakshuka is a stew of eggs, tomatoes and onions, usually with olive oil, chili, garlic, cumin, nutmeg and other spices. Shakshouka, which means "mixture" in Arabic, is widely distributed in the former Ottoman lands and Andalusia, and was brought to Israel by Tunisian Jews. The dish was originally just a stew of minced meat or liver. Tomatoes and peppers were later introduced from the Americas, and eggs are often added to the Tunisian version.

Merguez is a North African sausage made from lamb and beef, mixed with cumin, harissa, chili peppers and other spices, and is usually grilled. Merguez sausage was first seen in Andalusia in the 12th century, that is, southern Spain under Arab rule. At that time, it was pronounced as mirkās or merkās in Andalusian Arabic. Later it spread throughout North Africa and then to France and Germany.

Baba ghanoush is a Middle Eastern Levantine appetizer, which is made of cooked eggplant puree mixed with sesame sauce and olive oil, lemon juice and other seasonings. It is usually dipped in pita.

Tajine is a North African Berber specialty. Tajine in North African Arabic originates from ancient Greek, and its original meaning is pan. The tagine can be traced back to Harun al-Rashid, the fifth generation caliph of the Bassi Dynasty in the 8th-9th century, and appears in the 9th-century masterpiece "One Thousand and One Nights". Today's tagines are made of pottery, sometimes glazed, with a rounded flat bottom and a cone or dome on top. This design allows all evaporated water vapor to return to the bottom, and water can be added from the hole in the lid.

Couscous, a staple of Berber cuisine, is made from semolina rolled into millet-sized particles and then dried in the sun. Couscous was first seen in North Africa from the 11th to the 13th century. In the 13th century, Ibn Razin al-Tuyibi, a famous Andalusian scholar and gourmet, first recorded the recipe of couscous in his book "Andalusian Cookbook".



















4. Arabic fast food restaurant Taiba

On January 17, 2021, Taiba, a new Arabic fast food restaurant, was recently opened on Guijie Street. I ate Arabic pizza Lahmacun, hummus, and chickpea croquettes Falafel, and drank Middle Eastern black tea with strong spices. Their little brother is from Sudan and speaks Chinese very well. In addition, they mainly serve takeout, and if you want to dine in, you can only eat at the noodle shop next to it.

Lahmacun comes from Arabic (لحم بعجين), which literally translates to "meat and dough". During the Ottoman era, Lahmacun spread from Arabia to pre-Ottoman regions such as Turkey and Armenia, so it was also called "Turkish pizza" or "Armenian pizza", but the basic method is to make thin pancakes with minced meat.















5. Syrian Restaurant BRBR

On March 7, 2021, we ate at BRBR, a Syrian restaurant in Wudaokou, at noon. I have heard about their restaurant for a long time, but I have never eaten there since I live too far away from the city. This is the first time I have eaten there. I feel deeply that their family is so popular! We went there after two o'clock and had to wait for a long time to be seated. All the young people came to eat.

Syrian cuisine is also a relatively standard Levantine cuisine. The most classic ones are hummus and falafel, but we didn’t order them this time. Ordered lentil soup, grilled meat platter (Shuqaf mutton skewers, traditional Kabab, chicken skewers and chicken wings), half grilled chicken, chickpea broad beans with tahini sauce, lemon mint.

What was special this time was the traditional Arab Mandi mutton rice. Mandi originated from Yemen and is popular in the Arabian Peninsula, Egypt and the Levant. Mandi is usually made of rice, meat (mutton, camel or chicken) and Hawaij spices. Hawaij is also a special spice originating from Yemen. It can be used for cooking, soup and coffee. The main ingredients are cumin, black pepper, turmeric and cardamom. The taste of Mandi is drier than ordinary curry rice.



















2. Türkiye and Azerbaijan

1. Turkish Mom

On January 10, 2020, after getting married, I went to Sanlitun's Turkish mother with Zainab. I ordered lentil and wheat soup, "Sultan's favorite", barbecue platter and rice pudding, and then drank tea and smoked shisha to talk about things. Turkish Mama is much better than the Iranian food next door. The grilled lamb and toasted bread are especially delicious. The wheat rice we originally ordered was returned because the bread was so delicious.

The Sultan's Favorite (Hünkar Heğendi) is a snack that originated in the Ottoman court. It uses rich stewed lamb with creamy roasted eggplant puree. It is quite rare in Beijing.













On October 19, 2019, Turkish mothers smoked hookah, drank tea, and ate baklava and rice pudding in the west of Changhong Bridge.





2. Turkish Restaurant Dardanelle

On August 11, 2019, after the Eid al-Adha celebrations, I went out to eat at the Turkish restaurant Dardanir in the Temple of Heaven. I ordered lentil soup, cream of chicken soup, assorted salads (hummus, yellow pepper puree, chili puree), mint yogurt, roasted lamb liver, tomato lamb kebabs, Lahmachun pizza, yogurt Ayran and rice pudding.



















On June 6, 2018, my friends and I went to Dardanelle on Shenlu Street to eat cream chicken soup, assorted barbecue, lamb cheese Pide, Mediterranean salad, rice pudding and Turkish black tea. I liked the lamb cheese Pide, it was really huge!

















3. The secret of Rumi in Turkish restaurant

On February 18, 2021, have an Ottoman breakfast at Rumi’s Secret in the Temple of the Sun and pretend to be in Türkiye.









On September 25, 2020, in the evening, our family welcomed Zainab’s mother and had a secret dinner at Rumi’s, a Turkish restaurant on Ritan Street. Since its opening this summer, Rumi’s Secret has become a popular place to visit in Jindosti, especially among Uyghur friends. Because they don't sell alcohol, I think their environment is the most comfortable among the many halal restaurants on Ritan Street, and it's very suitable for family gatherings.

This time we ordered carrot puree and yogurt and eggplant puree as appetizers, lentil soup and cream of mushroom soup as soup, and then ordered grilled chicken, skewers and Pide. The boss also gave us black tea and dessert after the meal. Zainab's mother drank Middle Eastern lentil soup for the first time and found it delicious. Their grilled chicken and grilled skewers are also quite delicious, but the most recommended thing is the three-piece Pide pancake, which is a combination of cheese, meat and vegetables. I think it is even more delicious than the Pide in several restaurants I have eaten in Turkey.



















On July 4, 2020, we ate at Rumi’s Secret, a Turkish restaurant on Ritan Street, at noon. Although their restaurant just opened in June, most of my dusty friends have tried it several times! The environment of their home is very good, suitable for chatting, and there are performances in the evening.

At their house, we had hummus hummus, carrot puree, cream of mushroom soup, lentil soup, black tea, yogurt aylan, rice pudding, grilled lamb roast beef, and minced meat pie Lahmacun.

















4. The beautiful western courtyard of the Turkish restaurant

On May 6, 2021, Iftar ate the Ramadan set meal at Xiting Xiuse in Xinyuanli. There are two types of chicken and mutton, which are different every day. The lamb we caught yesterday was Karabakh Pilaf, and the chicken was grilled chicken wings.

Karabakh is an area on the border between Azerbaijan and Armenia. Its name comes from the Turkic word "Kara (black)" and the Persian word "Bagh (garden)". Most of the people living here are Azerbaijanis. The Karabakh pilaf we ate was stewed lamb with apricots, and the rice was yellow because it was dyed with saffron juice. I had eaten this kind of apricot + saffron pilaf while listening to Azerbaijani Muqam when I was playing in Baku. It was very friendly this time.

In addition to the main course, the soup in the set menu is the classic red lentil soup. The side dishes are hummus with hummus, yogurt tomato sauce and carrot cheese sauce, as well as nut and pepper salad. The main dish is spinach Pide pancake, which is delicious with spinach and cheese. The drinks are Ayran and black tea. Their Ayran is not particularly sour. Finally there was rice pudding and Semolina for dessert.

In general, this package is quite cost-effective in the embassy area!



















On June 24, 2020, I ate Lentil soup, cucumber yogurt, grape coconut meat roll Dolma, meat pie Kofte, beef cheese Pide pie, Ayran yogurt and pomegranate juice chicken at the Turkish restaurant Xiting Xiuse in Xinyuanli. Their store has been open for a year, and the store manager is a Turkmen from Turkmenistan. He stayed in Beijing after studying abroad at Communication University. The head chef is an Azerbaijani from Istanbul and works at five o'clock every day. The waiters in the store are also Kazakhs from Kazakhstan. I think theirs is really delicious. The Pide pancakes are very fragrant fresh out of the oven and the meat quality is also very good. The last photo is a beautiful photo of the chef sent to us by the store manager.









Collapse Read »

Reposted from the web

Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). Over the past few years, I have visited many Middle Eastern and South Asian restaurants in Beijing, some of which have already closed down. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.

4. Taiba Arabic fast food restaurant

On January 17, 2021, a new Arabic fast food restaurant called Taiba recently opened on Guijie Street. I ate Arabic Lahmacun pizza, Hummus, and Falafel, and also drank some Middle Eastern black tea with a rich spiced flavor. The young man working there is Sudanese, and his Chinese is quite good. Also, their business is mainly for takeout; if you want to dine in, you can only eat at the noodle shop next door.

Lahmacun originates from the Arabic language (لحم بعجين), which literally translates to "meat with dough." During the Ottoman era, Lahmacun spread from the Arab world to former Ottoman regions like Turkey and Armenia, so it is also called "Turkish pizza" or "Armenian pizza," though the basic preparation is always a thin crust topped with minced meat.















5. Syrian restaurant

On March 7, 2021, I had lunch at the Syrian restaurant BRBR in Wudaokou. I had heard about this place for a long time, but since I live in the city and it's too far away, I had never eaten here before; this was my first time. I have to say, this place is so popular! We went after two o'clock and still had to wait a long time for a table; it was full of young people.

Syrian cuisine is also a fairly standard Levantine cuisine, with the most classic dishes being hummus and falafel, though we didn't order those this time. We ordered lentil soup, a mixed grill platter (Shuqaf lamb skewers, traditional Kabab, chicken skewers, and chicken wings), half a roasted chicken, hummus with tahini and fava beans, and lemon mint.

A special highlight of this trip was eating traditional Arabic Mandi lamb rice; Mandi originated in Yemen and is popular in the Arabian Peninsula, Egypt, and the Levant region. Mandi is usually made with rice, meat (lamb, camel, or chicken), and Hawaij spices. Hawaij is also a specialty spice blend from Yemen that can be used for cooking rice, soups, and coffee; its main ingredients are cumin, black pepper, turmeric, and cardamom. The texture of Mandi is drier than regular curry rice.



















2. Turkey and Azerbaijan

1. Turkish mother

On January 10, 2020, after getting married, I went to Turkish Mama in Sanlitun with Zainab. We ordered lentil soup, 'Sultan's Delight,' a mixed grill platter, and rice pudding, then drank tea, smoked shisha, and had a heart-to-heart talk. Turkish Mama is much tastier than the Persian food next door; the grilled lamb and bread were especially delicious. We originally ordered rice, but because the bread was so good, we canceled the rice.

Sultan's Delight (Hünkar Beğendi) is a snack that originated in the Ottoman palace, featuring rich lamb stew served with creamy roasted eggplant puree, which is quite rare in Beijing.













On October 19, 2019, I smoked shisha, drank tea, and ate baklava and rice pudding with a Turkish mother west of Changhong Bridge.





2. Dardanelles Turkish Restaurant

On August 11, 2019, after the Eid al-Adha prayer, I ate at the Turkish restaurant Dardanelles on Ritan Upper Street. I ordered lentil soup, cream of chicken soup, assorted salads (hummus, yellow pepper dip, chili dip), mint yogurt, grilled lamb liver, tomato lamb skewers, Lahmacun flatbread, Ayran yogurt, and rice pudding.



















On June 6, 2018, after work, I went to Dardanelles on Shenlu Street with a friend and had cream of chicken soup, mixed grill, lamb and cheese pide, Mediterranean salad, as well as rice pudding and Turkish black tea. I must praise the lamb and cheese pide; it was truly huge!















Collapse Read »

Reposted from the web

Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). Over the past few years, I have visited many Middle Eastern and South Asian restaurants in Beijing, some of which have already closed down. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.

2. Lebanese restaurant Al Ameen

On September 24, 2020, for my mother-in-law's first meal after arriving in Beijing, we ate at the Lebanese restaurant Al Ameen next to the German Embassy outside Dongzhimen. I have been eating there for many years; they were closed for renovations for a while, but reopened last year. Visiting this year, I felt that there were clearly fewer people than before the pandemic, and the menu options had also decreased. I hope they can get through these difficult times.

We ordered the classic appetizer platter (hummus, carrot puree, yogurt, and mutabbal eggplant yogurt dip), cream of mushroom soup, lentil soup, vegetable soup, chicken soup, a grilled meat platter, and a grilled vegetable platter. A special dish we ordered was the Mahashi, which is lamb shank with vegetable-stuffed rice.

Mahashi is made by stuffing Lebanese zucchini (Kusa) and eggplant with a mixture of minced meat and rice, then cooking them in a sauce of tomato paste, cumin, and broth. Mahashi is a classic Ottoman dish found throughout former Ottoman regions from the Balkans to the Levant and Egypt, with each region having its own unique way of preparing it. Mahashi is a common dish served at weddings, family gatherings, and Eid al-Fitr feasts.













On September 26, 2019, I went to the Lebanese restaurant Alameen in Sanlitun. It has become much larger after the renovation and some new dishes have been added, so I will try them when I have time in the future. This time I had a platter with hummus, baba ghanoush, yogurt, etc., along with lentil soup, cream of mushroom soup, lamb flatbread, lamb chops, pan-fried fish, and lemongrass mint tea. Among them, the most distinctive dish was the Levantine meat pie, Kibbeh.













On May 26, 2019, I had roasted lamb leg, lentil soup, and hummus at the Lebanese restaurant Alameen outside Dongzhimen in the evening.



3. Tunisian restaurant Meza (closed)

On the evening of December 21, 2020, I went to Mesa, a Tunisian restaurant that opened in November. After the Moroccan restaurant Caravan closed due to the pandemic (the owner ran away), Beijing finally has a North African restaurant again. (Unfortunately, it closed again in 2021).

We ordered Brik with Tuna, sizzling Shakshuka with eggs, grilled chicken skewers, Merguez, Baba Ganoush, a platter of pickles, and lentil soup, and we also ordered Tajine and Couscous with various grilled meats that were not on the menu.

Brik is a North African Berber dish, which was later brought to Israel by Tunisian Jews. The filling usually contains eggs, tuna, Harissa, and parsley, and is then wrapped in a crispy pastry called Malsouka or Warka and deep-fried.

Shakshuka is a dish of eggs poached in a sauce of tomatoes and onions, usually seasoned with olive oil, chili peppers, garlic, cumin, nutmeg, and other spices. The word Shakshouka means "mixture" in Arabic; it is widely found across the former Ottoman regions and Andalusia, and was brought to Israel by Tunisian Jews. This dish was originally a stew of minced meat or liver, with tomatoes and chili peppers added later after being introduced from the Americas, and the Tunisian version typically includes eggs.

North African Merguez sausage is made with lamb and beef, mixed with cumin, harissa, chili, and various other spices, and is usually eaten grilled. Merguez sausage was first seen in the 12th century in Andalusia, which was southern Spain under Arab rule, and was pronounced mirkās or merkās in Andalusian Arabic at the time. Later, it spread throughout North Africa, and subsequently to France and Germany.

Baba ghanoush is a Middle Eastern Levantine appetizer made of mashed cooked eggplant mixed with tahini and olive oil, along with lemon juice and other seasonings, and is usually eaten by dipping pita bread into it.

Tajine is a specialty dish of the North African Berbers, and the word Tajine in North African Arabic originates from Ancient Greek, originally meaning a shallow pan. The tajine can be traced back to Harun al-Rashid, the fifth caliph of the Abbasid Dynasty in the 8th-9th centuries, and it appeared in the famous 9th-century work 'One Thousand and One Nights'. Modern tajines are made of pottery, sometimes glazed, with a round, flat bottom and a conical or domed top; this design allows all evaporated steam to return to the bottom, and water can be added through a hole in the lid.

Couscous is a staple of Berber cuisine, made by rolling semolina into millet-sized grains and then drying them in the sun. Couscous first appeared in North Africa between the 11th and 13th centuries, and the 13th-century Andalusian scholar and gourmet Ibn Razin al-Tuyibi was the first to record the method for making couscous in his book, 'The Andalusian Cookbook'.

















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Summary: This travel note introduces Nine Traditional Mosques and Three Gongbei Shrines in Qinghai (Part 1). Hongshuiquan Mosque is located in Hongshuiquan Township, Ping'an District, Haidong City. It is useful for readers interested in Qinghai Mosques, Chinese Muslims, Muslim Heritage.

Above, mosque

1. Hongshuiquan Mosque

2. Qingshuihe East Mosque

3. Mengda Mosque

4. Tashapo Mosque

5. Labian Mosque

6. Zhangga Mosque

7. Kewa Mosque

8. Su Zhi Mosque

9. Ahetan Mosque

Xia, Gongbei

1. Shangmajia Gongbei in Bazang Valley

2. Bazanggou Shangmazhuang Gongbei

3. Jiezi Gongbei

Above, mosque

1. Hongshuiquan Mosque

Hongshuiquan Mosque is located in Hongshuiquan Township, Ping'an District, Haidong City. The buildings preserved today are basically in the style of the Qianlong era, and I personally think it is the most beautiful ancient mosque in Qinghai.

I took the early flight on Saturday from Beijing to Xining Airport, and called a Didi as soon as I got out. Although Hongshuiquan Mosque is less than 20 kilometers away from Xining Airport, the road is full of winding mountain paths, and with the rain, the drive felt a bit thrilling.





The mosque's screen wall is built from imitation wood blue bricks, and the side facing the main gate is carved with a 'Hundred Flowers Picture' made of 255 hydrangea petals, with each design being unique. The uncle who manages the mosque said that legend has it that when the mosque was being built, a lady steamed buns for the craftsmen every day, so the craftsmen carved the shapes of these buns onto it. The back of the screen wall features a large brick carving of 'Qilin and Phoenix Bringing Prosperity'.















The unicorn and the phoenix bring good fortune



The main gate has a beamless structure, and the ceiling is built entirely by stacking and interlocking short crossbeams instead of using roof beams.











On the splayed walls to the left and right of the main gate are two large green brick carvings of 'mice stealing grapes' and 'a qilin with a pine tree,' created using the traditional single-layer high-relief brick carving technique. The mouse represents 'zi,' symbolizing many children and grandchildren. The pine tree sounds like 'song' (to send), symbolizing 'the qilin bringing a child.'









The Bangke Tower is a three-eaved, hexagonal, spire-roofed pavilion supported by two massive central pillars, with 12 surrounding pillars, a structure known as 'two men carrying mountains with twelve oxen'. The ground floor of the Bangke Tower features brick carvings of 'cats leaping and butterflies dancing', 'rabbits guarding cabbage', and 'plum blossoms, orchids, bamboo, and chrysanthemums', with a style somewhat similar to Shanxi brick carvings from the late Ming to early Qing dynasties. The words for 'cat' and 'butterfly' sound like 'taotie', symbolizing longevity. The word for 'cabbage' sounds like 'hundreds of wealth', and rabbits are considered good at guarding wealth.













The mosque is divided into front and back courtyards by brick walls on both sides of the minaret.







The main hall has a vaulted gable-and-hip roof and consists of three parts: the front porch, the main hall, and the rear kiln-style hall. The roof ridge of the main hall features openwork glazed brick carvings and architectural models of dougong-style halls, with ornaments inspired by the 'treasure vases' placed on the roof ridges of Tibetan Buddhist temples.













On both sides of the main hall, the eight-character screen panels are carved with patterns of 'peacocks playing with peonies', 'four arts and ruyi', 'bamboo and plum blossoms for double happiness', 'peace throughout the four seasons', 'jade hall and peace', 'joyful news of early spring', 'mandarin ducks playing in water', 'lotus flowers on a single stalk', and 'pomegranate bursting with a hundred seeds', as well as large seals, fish, conch shells, and various floral designs.









The front porch capitals use corbels to support the beam frame, which is in the Tibetan architectural style. The wooden carvings on the circular arch spandrels feature patterns such as 'two dragons playing with a pearl' and 'a dragon playing with a phoenix'. The wooden carvings at the junction of the eaves columns and inner columns feature 'dragon and tiger' patterns.















The rear hall is entirely made of wood carvings, with the upper part in the style of a celestial pavilion, featuring carved railings, partition doors, and dougong brackets. The caisson ceiling at the top resembles a giant open umbrella, commonly known as the 'heavenly canopy umbrella'.













The lower part uses a partition screen design, carved with various landscapes, plants, and pavilions, but unfortunately, the Arabic wood carvings were destroyed during the Cultural Revolution. The door apron panels are entirely carved with the character 'Shou' (longevity) in different calligraphic styles.



The mihrab niche is shaped like a vase. The mouth of the vase is carved with flowers, the petals feature some patterns of the Buddhist 'Eight Treasures', and the outer edges are carved with floral patterns.





2. Qingshuihe East Mosque

Qingshuihe East Mosque is located in Shangzhuang Village, Qingshui Township, Xunhua County. It is the Haizi Mosque (the main mosque) of the Salar Bagong Qingshui Gong, originally built in 1425 and rebuilt many times throughout the generations.

First, let's admire the 17-meter-high minaret, with its double-eaved hexagonal spire featuring exquisite brick and wood carvings.





















The main hall of the mosque features a ridge-top hip-and-gable roof with projecting dougong brackets, brick-carved splayed walls on both sides, and brick-carved corridor walls to the north and south of the veranda, with each window featuring a unique lattice design.



















Inside the main prayer hall



















The vaulted hall and the mihrab, with intricate wood carvings.













3. Mengda Mosque

Mengda Mosque is located in Dazhuang Village, Mengda Township, Xunhua County. It was first built in 1408 (the sixth year of the Yongle reign of the Ming Dynasty) and expanded three times during the Qing Dynasty. It is the Haiyi Mosque of the Mengda Gong, one of the eight Salar Gong.

The outermost part of the mosque consists of two wooden memorial archways with five-step dougong brackets, and in the middle is a three-eaved, hexagonal-roofed minaret. The minaret is 17 meters high, with the lower level made of hexagonal blue bricks, featuring brick-carved imitation wooden dougong brackets and brick-carved 'Tasmiyah' calligraphy.

















Main prayer hall



















Murals in the main prayer hall



















The mihrab of the kiln-style hall











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Reposted from the web

Summary: This travel note introduces Nine Traditional Mosques and Three Gongbei Shrines in Qinghai (Part 2). Tashapo Mosque in Xunhua was first built in 1480 (the 16th year of the Chenghua reign of the Ming Dynasty) and rebuilt in 1755 (the 20th year of the Qianlong reign of the Qing Dynasty). It is useful for readers interested in Qinghai Mosques, Chinese Muslims, Muslim Heritage.

























The combination of flowers, plants, and calligraphy















4. Tashapo Mosque

Tashapo Mosque in Xunhua was first built in 1480 (the 16th year of the Chenghua reign of the Ming Dynasty) and rebuilt in 1755 (the 20th year of the Qianlong reign of the Qing Dynasty).

The base of the mosque's minaret is made of brick, while the upper part is a wooden pavilion with a double-eaved hexagonal spire. Inside, there is a hexagonal caisson ceiling that tapers layer by layer, which is very exquisite.























The gatehouse is a three-bay, three-story hip-roof structure, with grey brick splayed walls on both sides and a screen wall in front of the gate.















The main prayer hall of the mosque



















Inside the main hall, there are exquisite wood carvings. It is a great pity that only a very few parts of the murals have been preserved, and this is the first time I have seen quotations inside the main hall; previously, I had only seen them on the outer walls of the main hall.



















5. Labian Mosque

Labian Mosque in Xunhua County was first built during the Qianlong reign; the main hall was rebuilt in 2015, and only the minaret and the two side gate towers remain of the ancient architecture. The minaret is 18 meters high, with a brick-built lower level and a wooden pavilion on the upper level, featuring dougong brackets, upturned eaves, and a hexagonal spire.



















6. Zhangga Mosque

Zhangga Mosque in Xunhua County was first built in 1406 (the fourth year of the Yongle reign of the Ming Dynasty) and rebuilt during the Qing Dynasty. The minaret is 23 meters high, with a brick-built lower level and a wooden pavilion on the upper level, featuring a double-eaved hexagonal spire, and the top-level hexagonal caisson ceiling is formed by three layers of stacked dougong brackets in an inverted bucket shape.

















The main hall of the mosque, though it is a pity that much of the wooden structure has been renovated and replaced.



















The murals remaining in the main hall depict Mecca using traditional Chinese painting techniques.













7. Kewa Mosque

Kewa Mosque in Xunhua County was first built in 1403 (the first year of the Yongle reign of the Ming Dynasty) and expanded during the Qing Dynasty; it is the Hayit Mosque (Jumu'ah Mosque) for the Salar people's eight Gong and nine Gong groups. The lower level of the minaret is made of brick with exquisite calligraphy and landscape brick carvings, while the upper level is a wooden pavilion with a double-eaved hexagonal roof.



















To the right of the main hall is a larger main hall that was newly built in the northern part of the complex in recent years. I believe this approach of building a new main hall next to the historic one is the best choice at this stage, as it meets the needs of religious activities while protecting the original historic building. However, this approach is still in the minority; most practices involve demolishing the original historic building and rebuilding a new one. It is only because the Kewa Mosque itself is a national-level cultural relic protection unit that it is impossible to demolish the historic building.



















Kewa Mosque has the richest murals among traditional Salar mosques. Let me first share the murals on the south side of the main hall, which are all about Surahs.





























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Reposted from the web

Summary: This travel note introduces Nine Traditional Mosques and Three Gongbei Shrines in Qinghai (Part 3). Wall paintings in the kiln hall. It is useful for readers interested in Qinghai Mosques, Chinese Muslims, Muslim Heritage.

























Wall paintings in the kiln hall.

















Mihrab niche





















Seal script mural













8. Su Zhi Mosque

Suzhi Mosque in Xunhua County was first built in 1460 (the fourth year of the Tianshun reign of the Ming Dynasty) and expanded during the Qing Dynasty; it is the Haizi Mosque for the Salar people of the Suzhi area and is currently a cultural relic protection unit of Qinghai Province.



















9. Ahetan Mosque

Although Ahetan Mosque in Hualong County is located north of the Yellow River in Hualong County, it is still a Salar mosque and, like Suzhi Mosque, belongs to the Suzhi Gong of the Salar Eight Gongs.

The mosque's three-bay, four-pillar, three-story hip-roof gate tower is 9 meters high, with the Five Pillars of Islam—Shahada, Salah, Zakat, Sawm, and Hajj—carved in the center, topped by a triangular arrangement of dougong brackets with nine steps and four cantilevered arms.







The brick-carved screen wall outside the gate tower.





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The 18-meter-high minaret has a brick base and a wooden pavilion on the upper level.















In the main hall of the mosque, we were warmly welcomed by the Imam.



















Xia, Gongbei

1. Shangmajia Gongbei in Bazang Valley

Shangmajia Shang Gongbei is located on the summit of Woniu Mountain in Bazanggou, Ping'an District, Haidong City, so it is also called Woniu Mountain Gongbei; it is the tomb of Ma Diangong (1643-1715) of the Hufeiye Xianmen Menhuan.

Ma Diangong is known as Ma Ahong Taiye and is a local from Shangma Village in Bazanggou. He was eager to learn from a young age, entering the Xining Dongguan Mosque at 7 to study, and at 24, he was appointed as the Imam of the Xining Beiguan Mosque after completing his religious training. During his time at the Beiguan Mosque, he was entrusted by Huazhe Abdullahi and Apak Khoja to teach the scriptures to Xian Meizhen (Zhuzi Taiye). After Xian Meizhen founded the Xianmen Menhuan, Ma Diangong became his Naib (deputy). Before Xian Meizhen returned to Allah, because his eldest son Xian Huazhe was still young, he entrusted him to Ma Diangong and asked him to preside over religious affairs.

During the reign of Emperor Qianlong of the Qing Dynasty, the third-generation Sheikh Xian Chengde (Grandfather Chuanli) built the Gongbei for Ma Diangong; it was destroyed in 1867 and rebuilt in the early years of the Guangxu reign under the leadership of the fourth master, Grandfather Xian Linqing.

Today, the Gongbei preserves the two-courtyard layout from the Guangxu era very well and has been designated as a cultural relic protection unit of Qinghai Province.

Pushing open the gate of the Gongbei, it feels as if you could step right into the Qing Dynasty; it has a very special atmosphere. The interior has not been over-restored at all, allowing you to appreciate the exquisite Qing Dynasty brick and wood carvings, and the elder guarding the Gongbei is also very warm and friendly. Although the entire Gongbei is built on a hilltop, it does not have the helmet-roofed tomb pavilion typical of renovated Gongbeis, but is instead a traditional courtyard, which gives it a unique charm.



The mountain opposite









The screen wall outside the gate



Main gate





Looking at the main gate from inside



As soon as you enter the courtyard



The side rooms on both sides







Second gate











Mausoleum







2. Shangmazhuang Gongbei in Bazanggou

The Xia-Gongbei of Shangmazhuang in Bazanggou, Ping'an District, Haidong City, is the Gongbei of Xian Chengde (known as Chuanli Taiye), the third-generation Sheikh of the Xianmen Menhuan of the Khufiyya order. Xian Chengde built this Gongbei during the Jiaqing reign, and shortly after its completion in 1812, Xian Chengde returned to Allah, and the followers buried him here. In 1895, the fifth-generation Sheikh of the Xianmen, Xian Linyuan, returned to Allah and was also buried in the Xia-Gongbei.

Like the Upper Gongbei, the Lower Gongbei is a cultural relic protection unit of Qinghai Province, and it also consists of two courtyards, one in front and one behind, but it is larger in scale than the Upper Gongbei. The front courtyard has been destroyed and only the main gate remains, but the back courtyard is very well preserved and is a masterpiece of Qing Dynasty brick carving art.



The front courtyard gate; after entering, you can see the ceremonial gate of the back courtyard. The ceremonial gate features brick-carved dougong, with the Tasmiya carved in the center and various flowers below it.







The screen walls on both sides are carved with numerous hydrangea petals, each with a unique shape. The center is carved with a 'Joyful News of Early Spring' pattern, surrounded by four bats. The Sumeru pedestal is carved with the Eight Immortals' emblems, as well as patterns of pomegranates, finger citrons, peonies, and lotus flowers.









The brick carvings of pomegranates, peonies, the Eight Immortals' emblems, and hydrangea petals on the screen wall of the ceremonial gate. This hydrangea petal design is exactly the same as the one on the screen wall of the famous Hongshuiquan Mosque in Haidong.













The north wall screen has brick-carved dougong brackets at the top and a gabled roof. The upper part of the central screen is carved with the four Chinese characters 'Can Xia Bi Luo', with Arabic calligraphy in the center, Arabic couplets on both sides, and brick carvings of carp leaping over the dragon gate at the bottom of the couplets. The centers of the side screens feature the Chinese character 'Shou' in seal script, along with the couplets: 'Riding the phoenix to fly to the pure land, transforming into a crane to return to the pure palace.' "

















The main mausoleum is under renovation, and you can see the exquisite Arabic brick carvings and the removed roof tiles.



















Various brick carvings on the screen wall.

"Rabbit guarding cabbage," where "cabbage" sounds like "hundreds of wealth," and rabbits are considered good at guarding wealth.



"A mouse stealing grapes," where the mouse represents "zi" (the first of the twelve earthly branches), symbolizes having many children and grandchildren. Collapse Read »

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Summary: This travel note introduces Nine Traditional Mosques and Three Gongbei Shrines in Qinghai (Part 4). A cat playing with a butterfly is a homophone for 'longevity'. It is useful for readers interested in Qinghai Mosques, Chinese Muslims, Muslim Heritage.





A cat playing with a butterfly is a homophone for 'longevity'.



3. Jiezi Gongbei

Hidden in the cemetery on the north side of the Jiezi Grand Mosque in Xunhua, the Jiezi Gong Gongbei is the only historical relic preserved in Jiezi Gong. Currently, only the lower brick section remains, featuring exquisite brick carvings and an inscription stating it was 're-erected in the first year of Xianfeng,' which corresponds to 1851.

It is very precious that Pastor Carter Holton, who was preaching in Xunhua in the 1930s, took photos of the well-preserved Jiezi Gongbei over 80 years ago.































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Summary: This travel note introduces Twenty Traditional Mosques in Dali (Part 1). I traveled to Dali twice, in July 2017 and August 2020, and visited 20 traditional mosques there. It is useful for readers interested in Dali Mosques, Chinese Muslims, Muslim Travel.

I traveled to Dali twice, in July 2017 and August 2020, and visited 20 traditional mosques there. The mosques in Dali are very distinctive, strongly influenced by the traditional architectural arts of the local Bai and Han ethnic groups. It is commendable that although they underwent large-scale reconstruction in the 1980s and 1990s, the new mosques still follow the traditional architectural style, only with an increased scale. In particular, the more than twenty Hui villages around Yongjian Town in Weishan County preserve what I believe to be the densest concentration of traditional mosque architecture in Yunnan, and it is worth a visit for anyone interested in traditional mosque architectural art.

1. Weishan County

1. Dingjiachang Mosque

2. Xiaowumaolin Mosque

3. Dawumao Mosque

4. Baisha Village Mosque

5. Xiaoweigeng Mosque

6. Yanqichang Mosque

7. Daweigeng Mosque

8. Xishulong Mosque

9. Qingmenkou Mosque: 1906

10. Huihui Mosque: 1944

11. Hedi Street Mosque

12. Maminchang Ma Family Mosque

13. Mami Chang Mi Family Mosque

14. Shenhe Village Mosque: 1946

15. Dianzhong Huiying Mosque

16. Donglianhua Mosque: 1921, 87 years

2. Dali City

1. Keli Village Mosque: 1908

3. Eryuan County

1. Sanmei Mosque: 1908

2. Jiming Mosque

3. Shipang Mosque

1. Weishan County

1. Dingjiachang Mosque

The Dingjiachang Mosque in Weishan County was rebuilt in 1995.



















2. Xiaowumaolin Mosque

The main prayer hall was rebuilt in 1976, and the minaret was built in 1989.













3. Dawumao Mosque

The minaret was built in 1988 and is a very typical example of Dali traditional style. This building is a masterpiece by the carpenter Ma Shaowu from Xiaowumaolin, who was a famous mosque architect in the Weishan area.













The main hall was rebuilt in 1982, and the mihrab inside is traditional and beautiful.















4. Baisha Village Mosque

The main prayer hall was rebuilt in 1987, and the minaret was built in 1993.



















5. Xiaoweigeng Mosque

The minaret of Xiaoweigeng. Many minarets were locked during this trip, but I was lucky enough to climb this one.



















The main hall was rebuilt in 1990, and the Weishan-style traditional Yunnan Arabic calligraphy on the mihrab is very beautiful.











6. Yanqichang Mosque

The main prayer hall was rebuilt in 2014. Since the 21st century, mosques built in Weishan County prefer to place the main prayer hall on the second floor.











7. Daweigeng Mosque

The main hall was rebuilt in 1990, and the minaret was first built in 1944. The builder of the main hall was Master Luo Jiajing from Xiatian'er Mountain in Weishan County.



















8. Xishulong Mosque

The main hall was rebuilt in 1990.

















9. Qingmenkou Mosque: 1906

Because of its relatively remote location, the minaret built in 1906 has been preserved to this day, which is very rare.













The main hall was rebuilt in 1983, and the pears in the mosque are delicious.



















10. Huihui Mosque: 1944

The front part of the main hall is a reinforced concrete structure built in 1993, while the back part is a wooden structure built in 1944; therefore, it looks like a new mosque from the front and an old mosque from the back.

There is an interesting story about the Huihui Deng Mosque. In the 1960s, when the Workers' Propaganda Team moved into Huihui Deng, the local people wrote a slogan on the mosque wall in the popular language of the time: 'Whoever dares to oppose M-Z-X's ethnic policy will have their dog head smashed.' The Workers' Propaganda Team was very annoyed, but they could not openly oppose it, so they had to write a quote from M-Z-D next to the slogan: 'The national question is, in essence, a question of class struggle.'















11. Hedi Street Mosque

The current mosque is newly built, but the mihrab features traditional Yunnan-style Arabic calligraphy in the Weishan style.







12. Maminchang Ma Family Mosque

The main prayer hall was rebuilt in 1996, and the minaret was rebuilt in 1991.



















13. Mami Chang Mi Family Mosque

The mosque is on a hillside, overlooking the surrounding scenery.

















14. Shenhe Village Mosque: 1946

The main prayer hall was rebuilt in 1995, and the minaret was built in 1946.











15. Dianzhong Huiying Mosque

The main prayer hall was rebuilt in 1995, and the minaret was built in 1990. Collapse Read »

Reposted from the web

Summary: This travel note introduces Twenty Traditional Mosques in Dali (Part 2). 16. Donglianhua Mosque: 1921. It is useful for readers interested in Dali Mosques, Chinese Muslims, Muslim Travel.



















16. Donglianhua Mosque: 1921

Donglianhua Mosque was first built during the Qing Dynasty and was expanded twice in 1921 and 1987. From east to west, the mosque consists of the main gate, the minaret, and the prayer hall, with the minaret dividing the courtyard into two parts.

The minaret was raised to four stories in 1987, with a five-five-three-one structure; the first, second, and third floors are classrooms for holiday study groups, and the fourth floor is the place for calling the adhan.











The main hall was expanded into a five-by-seven bay structure in 1921, and in 1987, it was further expanded into a nine-by-eleven bay structure. The mihrab features traditional Arabic calligraphy in the distinctive Yunnan style.













Main gate



2. Dali City

1. Keli Village Mosque: 1908

The main hall of the Keli Village Mosque in Xizhou Town was rebuilt in 1908, with a significant portion of the funding coming from overseas Chinese in Myanmar. Keli Village Mosque is a famous 'hometown of overseas Chinese'; historically, it had powerful horse caravans that traveled throughout Yunnan province to places like Kunming, Simao, and Zhongdian, and connected southward to cities in Myanmar such as Mandalay, Mawlamyine, and Lashio. Since the late Qing Dynasty and the Republic of China era, hundreds of households from Keli Village have migrated to Myanmar, and the Chinese mosque in Yangon's Chinatown has often been led by imams from Keli Village.















The minaret and side rooms were rebuilt in 1926, with funding provided not only by local community members and overseas Chinese in Myanmar, but also by surrounding Bai villagers and various merchants. Back then, the north side room was where Ma Yin'an and his son Ma Xin taught Islamic studies, training a group of Imams for western Yunnan and even the Tibetan region. The south side room hired Bai intellectual Yang Handing to teach Chinese studies. Today, the minaret and side rooms are still used as classrooms for study groups.















The main gate of the mosque can be said to be a representative of the traditional Dali style of mosque architecture.













3. Eryuan County

1. Sanmei Mosque: 1908

The three mosques on the Dengchuan Basin were built in 1908. The Hui people here speak the Bai language and wear Bai clothing, and their architectural style is also very similar to that of the Bai people, so they are called "Bai Hui" by the outside world.



















2. Jiming Mosque

The two neighborhoods where the Jiming Mosque and Shipang Mosque are located on the Dengchuan Basin are the areas with the highest concentration of the so-called "Bai Hui" people. Jiming Mosque was built in 1894, and the current minaret was built in 1992. When I visited, it was undergoing renovations.









3. Shipang Mosque

The Sepang Mosque was built in 1896, and the minaret was built in 1920.









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Summary: This travel note introduces Demak, the Earliest Sultanate in Java. Demak is now a small town a one-hour drive from Semarang, the capital of Central Java province in Indonesia, but in the 15th and 16th centuries, it was the most important city on the north coast of Java. It is useful for readers interested in Demak Sultanate, Java Islam, Muslim Heritage.

Demak is now a small town a one-hour drive from Semarang, the capital of Central Java province in Indonesia, but in the 15th and 16th centuries, it was the most important city on the north coast of Java. The Demak Sultanate overthrew the powerful Majapahit Kingdom in the early 16th century and became an important trading port on Java at that time. Today, the most important early mosque and the tombs of the sultans of Java are still preserved here.

On the morning of May 3, 2019, after having breakfast at the hotel in Semarang, I used the Grab app on my phone to call a car directly to the Great Mosque of Demak. The one-hour ride cost 50 RMB, and the distance was about the same as from the Second Ring Road in Beijing to Tongzhou.

The rise and fall of the Sultanate of Demak

Although the area around Demak today is surrounded by rice fields, it was once a busy port. Demak was once located at the mouth of a strait that separated Java from the island of Muria; this strait disappeared in 1657, after which Muria and Java became one island. Between the 15th and 17th centuries, this strait was an important shipping route along the north coast of Java to the Spice Islands, and it connected to the Serang River, which reached deep into the rice-producing regions of Java. By importing spices from the Spice Islands and exporting rice to the Malacca Sultanate, Demak became a powerful trading port on Java.



Demak in the 15th and 16th centuries

1. Late 15th century: Independent from the Majapahit Kingdom

Since the 15th century, with the decline of the Hindu/Buddhist Majapahit Kingdom and the rise of the Islamic Malacca Sultanate, many Muslim merchants from Arabia and India chose to settle on the north coast of Java.

In 1468, the Majapahit Kingdom split during a power struggle, and Prince Kertabhumi became King Brawijaya V (reigned 1468-1478). King Brawijaya V chose to unite with Muslim merchants on the north coast of Java, granting them trading rights on the north coast of Java. This policy boosted the financial strength of the Majapahit Kingdom, but it laid the groundwork for conflict between Buddhists and Muslims in the country.

In 1475, King Brawijaya V sent his son, Raden Patah, to rule the port of Demak. Raden Patah studied under Sunan Ampel, one of the 'Wali Songo' (nine saints) of Javanese Islam, and was a devout Muslim. This year is considered the founding year of the Demak Sultanate, although Raden Patah did not call himself Sultan at that time.

In 1478, the predominantly Buddhist Majapahit army besieged the palace of King Brawijaya V. The Muslim army of Demak, led by Sunan Ngudung, went to provide reinforcements, but the king had already been killed before they arrived. After the king's death, Raden Patah declared himself the Sultan of Demak. As the legitimate son of the king, Raden Patah led the Muslim army in a 20-year war against the Majapahit Kingdom, which lasted until a temporary truce in 1498.

2. Early 16th century: Conquest of the Majapahit Kingdom

In 1511, the Malacca Sultanate was captured by the Portuguese, and the Majapahit Kingdom went to the port of Malacca to seek an alliance with the Portuguese. In order to protect the spice trade, Demak launched attacks against the Portuguese and the Majapahit. In 1513, Demak sent 100 ships to attack Malacca, but they were defeated by the Portuguese. Within the island of Java, Demak completely crushed the Majapahit Kingdom, and a large number of Majapahit royal family members, courtiers, craftsmen, and monks fled to Bali.

Raden Patah passed away in 1518, and his brother-in-law Pati Unus became the second Sultan of Demak. In 1521, Pati Unus led 375 ships to launch another attack on Malacca, but he was defeated by the Portuguese again and lost his life in the process.

In 1522, Raden Trenggana, the brother-in-law of Pati Unus, was crowned Sultan by the Javanese Sufi master Sunan Gunungjati. Under the rule of Sultan Trenggana, the Demak Sultanate expanded rapidly across Java, and he is also known as the most powerful ruler of Demak.

In 1522, in order to control the pepper trade, the Portuguese chose to form an alliance with the Hindu Sunda Kingdom in western Java. The Demak Sultanate formed an alliance with the Cirebon Sultanate, another Muslim state in central Java, to oppose the Portuguese-Sunda alliance. Because the Portuguese did not send troops to assist the Sunda Kingdom in time, the joint Demak-Cirebon forces seized the opportunity to capture the important Sunda Kingdom port of Sunda Kalapa and renamed it Jakarta. In 1527, the joint Demak-Cirebon forces captured another important seaport of the Sunda Kingdom, Banten, and the Cirebon Sultan Prince Hasanudin subsequently established the Banten Sultanate there.

In 1527, the Sultanate of Demak completely destroyed the once immensely powerful Majapahit Empire, razed the last capital of Majapahit to the ground, and brought a large amount of treasure back to Demak.

At its peak, the Demak Sultanate controlled all the trading ports on the north coast of Java and gained rule over the ports of Jambi and Palembang in eastern Sumatra, making it a powerful maritime state at that time.

3. Mid-16th century: Final fall of the kingdom

In 1548, Sultan Trenggana died in battle in East Java, and his son Sunan Mukmin succeeded him, but was immediately killed by his cousin Arya Penangsang. Arya Penangsang faced opposition from ministers due to his poor character and was eventually killed in 1568 by Kyai Gedhe Pamanahan, a subordinate sent by the minister Hadiwijaya, marking the end of the Demak Sultanate. Hadiwijaya moved all the wealth of the Demak Sultanate court and established the short-lived Pajang Kingdom.

As a hero who helped bring down the Demak Sultanate, Kyai Gedhe Pamanahan was granted a forest that would later be called Kotagede. He and his adopted son, Danang Sutawijaya, established the Mataram Sultanate in Kotagede, which became the most powerful Islamic state on the island of Java.



The four sultanates established on Java in the 15th and 16th centuries

Demak Great Mosque: 1479

The Great Mosque of Demak (Masjid Agung Demak) is said to have been built in 1479 by Raden Patah, the first Sultan of Demak, and Sunan Kalijaga, one of the 'Nine Saints' (Wali Songo) of Javanese Islam. Sunan Ampel, one of the 'Nine Saints', served as the imam of this mosque for a long time.





19th century



The 1920s and 1930s

The Great Mosque of Demak is a typical traditional Javanese mosque, with its main structure consisting of a prayer hall and a front porch. The pyramid-shaped multi-tiered roof of the prayer hall is called Tajug, which is very similar to the Hindu pagodas of Bali. This architectural structure originated from Indian and Chinese cultures and appeared before Islam entered Java; it is the result of the fusion of traditional Indonesian Islam and local culture. The decoration at the very top of the roof is called Mustoko or Memolo. The original Mustoko was made of clay, but it was replaced with metal during later restorations.



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The front porch, Serambi, is located in front of the main prayer hall and is connected to it. The front porch is mainly used for shade and shelter from the rain, and people also pray there during Jumu'ah prayers.



Inside the front porch is a Bedug drum used for the call to prayer, which is still used every Friday for Jumu'ah, during Ramadan, and on major holidays.



The walls of the mosque's main prayer hall are decorated with tiles that were specially ordered from Vietnam.



The mosque does not use walls for support, but is instead held up by four pillars connected to the highest roof. These four pillars are called Soko Guru, and each pillar is connected to the foundation by a stone base called Umpak; these bases prevent the wooden pillars from absorbing groundwater and also act as shock absorbers during earthquakes.



On the north side of the mihrab niche in the main prayer hall stands the minbar for sermons, which is in the style of a traditional Javanese carved wooden throne.





On the south side of the mihrab, there is a structure called Kholwat or Maksuroh, which is a place for the Imam and other important figures to pray, and the general public is not allowed to enter.



To the north of the mosque is a small museum displaying the original architectural components of the mosque.



A 19th-century style model of the mosque



The mosque's four main wooden pillars, Soko Guru, are said to have been made by four Javanese Islamic saints: Sunan Bonang, Sunan Gunungjati, Sunan Ampel, and Sunan Kalijaga.



The stone column bases, known as Umpak, that connect the wooden pillars were brought from the Majapahit Kingdom, because Demak was still a swampy area at the time and lacked stone.



The Bledeg Gate, made in 1466, is said to have been crafted from teak wood by Ki Ageng Selo.



The monster with its mouth open above is said to be a captured bolt of lightning, an image that may have originated from the Naga, the serpent deity in Hindu and Buddhist culture.



The 15th-century Bedug drum



A 15th-century Kentongan. The Kentongan is an ancient Indonesian communication tool, and legend has it that it was brought by Zheng He. The Kentongan is usually made of bamboo or teak wood with a hole in the middle. Tapping the Kentongan with different rhythms can represent different signals, serving the purpose of transmitting information over long distances.



Tomb of Raden Patah: 1518

The backyard of the Great Mosque of Demak contains the graves of Raden Patah, the founder of the Demak Sultanate, and the second sultan, Pati Unus.









The gate of the Sultan's tomb from 1710 is now on display in the Demak Great Mosque museum.



Leaving the Great Mosque of Demak, we headed to the shrine of Sunan Kalijaga in the southeast of the city.



Sunan Kalijaga Tomb: 1550

Sunan Kalijaga is one of the nine saints (Wali Songo) of Islam in Java, and he played a significant role in the spread of Islam across Java.

When Sunan Kalijaga was spreading Da'wah, he used local Javanese culture and art as a medium to gradually integrate Islam into Javanese traditions and customs, which played a key role in the formation of traditional Javanese Islamic culture.

When preaching, Sunan Kalijaga was adept at utilizing art forms such as wayang shadow puppetry, traditional gamelan music, and carving, and he focused on promoting the traditional Javanese Muslim attire Baju Takwa, the Sekaten festival, and the Grebeg Maulud procession.

Legend has it that Sunan Kalijaga lived to be 100 years old, passing away in 1550. During his lifetime, he witnessed the fall of the Majapahit Kingdom and the establishment of the Demak, Cirebon, and Banten Sultanates. He eventually passed away in Demak and was buried southeast of the city.

Today, the Sunan Kalijaga shrine has become one of the most important Islamic holy sites in Java, visited by hundreds and thousands of people every day.















I caught the Jumu'ah prayer at the Sunan Kalijaga Mosque and saw the scene of the call to prayer being made using the traditional Bedug drum. After the Jumu'ah prayer, everyone received a popsicle and a snack, and everyone ate them happily.















Next to the shrine of Sunan Kalijaga is a large bazaar, where many stalls are selling T-shirts and pictures printed with the image of the saint Sunan Kalijaga. I bought pictures of the "Nine Saints" of Javanese Islam and the saint Sunan Kalijaga. Saint Sunan Kalijaga is the only one among the "Nine Saints" who wears traditional Javanese clothing, which also reflects his characteristic of using traditional Javanese culture as a medium when preaching.









After leaving the shrine, I took a Grab to another city, Kudus. The driver who accepted the order was the brother I had just prayed Jumu'ah with; he was very excited to take a selfie with me, and his mother was in the passenger seat.

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Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 2). On November 7, 2018, after work, I went to a Turkish kebab shop run by Azerbaijanis on the first floor of Sanlitun SOHO. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.









5. Azerbaijani/Turkish restaurant Doner & Kebab

On November 7, 2018, after work, I went to a Turkish kebab shop run by Azerbaijanis on the first floor of Sanlitun SOHO. I had Lahmacun, an Ottoman delicacy originating from the Levant, served with kebabs and lentil soup. They also had pide bread and classic Azerbaijani stuffed grape leaves. The shop had a picture of the Maiden Tower, a landmark in the Old City of Baku, Azerbaijan, located by the Caspian Sea, and Azerbaijani songs were playing on the TV. Besides the two young Azerbaijani men, there was also an auntie from Northeast China who speaks Russian. The young men were actively learning Chinese from her, and I hope their Chinese gets better and better!











6. Kavkaz restaurant

On August 2, 2019, I ate Caucasian salad, cheese khachapuri with honey, pan-fried trout, dolma, borscht, Russian chicken soup, and Ayran at the Caucasian restaurant Kavkaz on Ritan Shangjie.



















On April 14, 2019, I had garlic chicken, grilled lamb chops, meat pies, traditional Caucasian soup, traditional Caucasian salad, and steamed buns at the Caucasian restaurant Kavkaz near the North Gate of Ritan Park in the evening. Except for the thick bun skins, everything else was super delicious, especially the soup and the garlic chicken; it was so satisfying after eating.















On December 8, 2018, I went to the Caucasian restaurant Kavkaz on Ritan Shangjie in the evening and ordered lamb flatbread, garlic roasted chicken, lamb in a clay pot, stuffed grape leaves, and Ayran yogurt with fennel; everything was quite good!









7. Azerbaijani/Turkish restaurant Desert Rose

On February 17, 2021, we had lunch at Desert Rose on Ritan Shangjie; it is the most affordable among the several Turkish restaurants on Ritan Shangjie. Ten years ago, my childhood friend and I had Turkish food for the first time right here, and in the blink of an eye, ten years have passed and the place still hasn't changed.

There were 6 of us eating together this time, so we ordered one 4-person set meal and one 2-person set meal, which included lentil soup and chicken soup, Mediterranean salad, mixed grill, yogurt marinated chicken, assorted Pide, chicken Shawarma wrap, lamb shank pilaf, rice pudding, Ayran yogurt drink, Puf ekmek bread, and Baklava dessert; we also ordered Izmir meatballs and Lahmacun. Their Puf ekmek bread is so delicious! It was grilled to be extra fragrant, and it still tasted great even after bringing it home and letting it cool.



















3. South Asia

1. Pakistani restaurant ZAM ZAM

On April 4, 2020, I had a Tandoori mixed grill platter at the Pakistani restaurant ZAM ZAM near the East Gate of Tsinghua University. The platter included Haryali Tikka (mint chicken), lamb tikka, beef tikka, Malai Seekh Kabab, and fish tikka. The grilled meat was quite spicy, and it was especially refreshing when dipped in mint sauce. I also ordered chicken corn soup, chickpea Achari curry, and garlic naan, and drank my favorite freshly squeezed mint juice. When they have their buffet, the mint juice is the most popular item, and I can never stop drinking cup after cup. Their South Asian naan is also truly super delicious and especially crispy.

Currently they don't have a buffet, only a la carte; I hope to come back for the buffet in the future.



















On September 21, 2019, I had a buffet dinner at the Pakistani restaurant Zam Zam in Kaishi Plaza. The first plate was Biryani fried rice with chicken Tikka, fried fish, and the South Asian street food specialty, vegetable Pakora. The second plate consisted of naan with beef stew, chickpea sauce, mint sauce, and custard, a dessert of European origin. And their best drink is still the South Asian mint water; I can never get enough of it!















On June 23, 2019, I had the buffet at Zam Zam for dinner, it was very authentic! The Pakistani pulao, roasted chicken, and stew were all excellent, and that cheese and egg soup was also incredibly delicious. My favorite was their mint sauce with bread, it was so tasty.









2. Saduri restaurant in Kolkata, India

On December 22, 2020, I went to Saduri, an Indian Kolkata Muslim restaurant in Beiluoguxiang, in the evening. They were closed for 8 months this year, and the owner only returned to China from India in November; it really hasn't been easy for them.

We ordered Samosas, mixed grill, Goan fish curry, fried chicken legs, Chana Masala, Aloo Paratha, and Kabli Naan, as well as Shahi Kheer and carrot Halwa, and finally ordered almond and fig flavored Lassi.

Samosas were brought to South Asia from Persia by Central Asian Muslim merchants in the 13th and 14th centuries. The Delhi Sultanate scholar Amir Khusro wrote around 1300 that the princes and nobles of the Delhi Sultanate enjoyed 'samosas prepared with meat, ghee, and onions'.

Goan fish curry is made by cooking boneless fish marinated in a ginger-garlic paste with coconut milk and spices, then seasoned with coconut powder. Goa is an ancient city on the coast of the Arabian Sea that was under Portuguese rule for a long time; the Portuguese introduced many South American foods such as potatoes, tomatoes, guavas, cashews, and chili peppers to India through Goa. Goan cuisine is primarily based on seafood, with a preference for using chili peppers and coconut oil.

Aloo Paratha originated in the Punjab region and is made from unleavened dough mixed with mashed potatoes and spices, then cooked on a Tava griddle using butter or ghee.

Kheer is a pudding made from boiled milk, rice, and sugar, usually with added shredded dried coconut, cardamom, raisins, saffron, cashews, pistachios, and almonds.

Gajar ka halwa is made by grating carrots and drying them, then heating and stirring them with milk and sugar, adding raisins, pistachios, or other dried fruits, and finally cooking them with ghee. This sweet was brought to South Asia during the Mughal period, and "halwa" means "sweet" in Arabic. It is eaten during major Hindu and Islamic festivals in South Asia, such as Diwali, Holi, and Eid al-Fitr.



















On November 28, 2019, I ate Tandoori chicken, Masala lamb, green pea and mushroom curry, butter naan, Pudina Paratha, Masala chai, and Gajar ka halwa at Sadri, an Indian Kolkata Muslim restaurant in Beiluoguxiang. Their South Asian naan is truly super delicious; I will never get tired of eating it. This time I basically ate classic South Asian dishes; I have introduced Tandoori chicken and Masala lamb many times before.

Paratha comes from Sanskrit and has a history of thousands of years; it is one of the most classic unleavened breads in South Asia, made by first baking and then pan-frying. Paratha is thicker and firmer than another South Asian bread called Roti, because Paratha is layered with ghee, folded repeatedly, and then flattened.



















On March 13, 2019, I had beef Samosa at the Indian restaurant Saduli in Beiluoguxiang in the evening (the mint sauce was so delicious!). ), Masala lamb, Tandoori mushrooms, Iranian grilled fish, Aloo Paratha potato flatbread, vegetable soup, and masala chai.

Their restaurant is my favorite Indian place in Beijing. After this year's urban renovation project, I almost thought it had been demolished when I arrived, but later I found that only the part facing the hutong was torn down, and the area has become much smaller. I hope they can keep running so that I can always have delicious Indian food!















On June 23, 2018, I ate at Sadri, a restaurant run by Muslims from Kolkata, near Beiluoguxiang. The Iranian boneless grilled sea bass was incredibly tender, and I really liked the sweet coconut milk flavor of the shahi korma chicken curry. The most amazing thing was the naan; it was crispy fresh out of the oven and tasted even better than what I had in India. I have always liked Kheer, a dessert made with rice, fresh milk, and cream, and I finished with a cup of masala tea; overall, this place is really good.







3. Khan Baba Pakistani Restaurant (Sanlitun Branch)

On April 17, 2021, I had a Ramadan Iftar buffet at Khan Baba, and the atmosphere was really great. I ate mutton curry, chickpea curry, kebabs, roasted chicken, fried vegetables, Biryani, garlic naan, salad with mint and yogurt sauce, and pudding. There was quite a variety and it was all delicious, especially the naan dipped in curry, which was very satisfying! A reminder to all my fellow brothers and sisters (dostis) that you need to book in advance, otherwise there won't be any seats.



















On July 24, 2019, I had chicken and mushroom samosas, mutton Yakhni soup, chicken corn soup, fish masala, mutton handi, garlic naan, chana dal, and badami lassi for dinner at Khan Baba in Sanlitun.

The Samosa they made this time was a bit thick, but the chicken and mushroom flavor was actually quite good. The classic Indian Samosa is made by mixing vegetable oil, melted butter, warm water, salt, and wheat flour for the dough, then deep-frying it until golden brown. In the 13th or 14th century, Central Asian Muslim merchants brought the Samosa from Persia to South Asia, where it was favored by the Delhi Sultanate royalty and subsequently became popular across South Asia.

The mutton Yakhni soup has a lot of pepper and a very strong mutton flavor; it feels like it would be especially warming to drink in winter.

The fish in the Masaala fish stew is very tender. Masaala is a famous South Asian spice blend, with garlic, ginger, onion, chili, and tomato as the main ingredients.

Mutton Handi is my favorite; it is so satisfying to eat with naan. Mutton Handi is a popular style of curry in northern South Asia, made with many rich spices like cardamom, cinnamon, and cloves. The biggest difference from regular South Asian curry is that ginger is not used when making Handi; instead, garlic and onions are used.

The chickpea curry (Dall Chana) also has a very rich flavor, and it is quite interesting to eat chickpeas this way. In Sanskrit, 'Dal' means 'split,' and in South Asia, it refers to hulled legumes, including chickpeas, peas, and lentils, which can be eaten dry or with gravy.

The garlic naan is baked very fluffy, which suits my taste. The almond yogurt was blended in a mixer and tastes sweet.















Khan Baba Pakistani Restaurant (Wudaokou Branch)

On June 26, 2017, I had Khan Baba in Wudaokou for dinner, and the lamb Biryani was delicious! The chicken Achari Handi was also great, and while the grilled beef was not as good as Dardanelles, it is still a rare find in Wudaokou. There was also the famous snack, Samosa.









4. Indian Kitchen

On July 4, 2020, we had dinner at Indian Kitchen on Ritan Shangjie in the evening. It is a restaurant run by Hindus, but they provide entirely halal food, and the chef is from Chennai, a famous city on the east coast of South India. We ordered Mughlai fried rice, Paneer Tikka, Beef Kurma with coconut milk, Dosa with potato sauce and masala curry, Mango Lassi, pan-fried mackerel, and Masala Tea.

The Mughlai culinary culture of South Asia was formed by the fusion of Indian and Persian cultures during the Mughal period; it was strongly influenced by Turko-Persian cuisine in its early stages, and after taking shape, it in turn influenced the cuisine of Afghanistan, North India, Pakistan, and Bangladesh.

Learn some Indian food terms by following the menu at Indian Kitchen on Ritan Shangjie.

1. Madras is a spicy dish.

2. Kurma is a mild coconut milk curry.

3. Dopiaza means double onions, which is a type of onion curry.

4. Basmathi is Indian long-grain rice.

5. Naan is naan, which is an important tool for Indians when eating curry with their hands.

6. Roti is a type of flatbread, and it is also used to scoop up curry.

7. Dhal is lentils.

8. Cumin is a spicy spice.

9. A tandoor is a type of oven.



















5. Pakistani restaurant, Lahore Restaurant

On January 29, 2021, I ate mutton Biryani and stewed lamb trotters at the Pakistani restaurant Lahore Restaurant on Qingnian Road West; the lamb leg and trotters were stewed until tender and full of flavor! The lamb trotters melted in my mouth, and wrapping them in a flatbread was so satisfying.











On November 18, 2020, I went to the Pakistani restaurant Lahore Restaurant at Gome First City on Qingnian Road after work. It is the rebranded Tiffin, and the environment is much better than before. I ordered the Tandoori Chicken Biryani, which was half-price for the opening, and also ordered the Peshawar beef patties; the beef patties were quite flavorful. I plan to go back after work today to try the curry with naan. Collapse Read »