[Internet Repost]

Selected Stone Inscriptions of the Dali Hui Muslims: Record of the Newly Built Sanxiang Guildhall and the Traditions of Yunnan Hui Guildhalls, Commerce, and Philanthropy

Abstract: This article compiles the key points from "Selected Stone Inscriptions of the Dali Hui Muslims: Record of the Newly Built Sanxiang Guildhall and the Traditions of Yunnan Hui Guildhalls, Commerce, and Philanthropy," maintaining the original paragraph and image order. It is ideal for readers and researchers looking up long-tail keywords related to Dali Hui stone inscriptions, the Sanxiang Guildhall, and Yunnan Hui Muslims.

Record of the Newly Built Sanxiang Guildhall - Erected jointly by the gentry of Sanxiang on an auspicious day in July, the 2nd Year of the Republic of China

The origin of the Sanxiang Guildhall dates back over thirty years. Shortly after the Hui uprisings were pacified, our elders noted that because the three townships (Sanxiang) were scattered about, coming into the walled city for official business left us with nowhere to host guests or gather. This caused all kinds of inconveniences and bottlenecks. Therefore, a public office was established at Xiangshui Pass in Yucheng, which lasted for over thirty years. Everyone from Sanxiang coming into the city on official business stayed there. In February of the first year of the Republic (1912), Commander Yinquan was stationed in Yu and ordered the Sanxiang gentry to hand over the public office located at Xiangshui Pass to the Hui Muslims to use as a mosque, while reallocating the abandoned office of the county school to serve as the Sanxiang administrative base. In addition, Wang Tingzhi from the Islamic community contributed 300 silver taels for renovation costs. At the time, gentlemen Yang Shangpei, Zhao Panyuan, Yan Zhenggui, Zhang Ximing, Du Hua, Duan Lingyun, Zhao Zhonghe, Yang Zhou, Li Zhifa, Zhang Liangheng, and Yang Xin held discussions and decided to build a brand-new guildhall on the abandoned county school grounds that had been allocated to Sanxiang. Construction was voted on and started, but the renovation funds fell short. Worried that the project would grind to a halt, everyone racked their brains to raise funds. We managed to secure 900-odd taels in cash, allowing the front section—four-sided with a single corner—to finally be completed. Afterward, Mr. Yang Yucang and I were elected as guildhall managers, and we went on to add a second-story meeting room, a kitchen, and stables, while also stocking all necessary daily utensils. Using the rental income from the guildhall's public farmland and the rent from the front rooms to cover Sanxiang's operating expenses, and using the back rooms as our office, we finally had a place with proper hospitality and a place to stay. Those who come after us will continue to maintain and expand this place, ensuring the scale of the guildhall grows grander day by day, with no end in sight.



Carefully written by Wang Yingyuan, manager of the Sanxiang Guildhall, on the first day of the lunar month.

Front Section Renovation Expenses

Income: 550 silver taels for the land purchase of the old public office. Expenses: 671 silver taels and 6 mian for lumber, stone, tiles, lime, nails, and straw. Income: 259 silver taels in donations. Expenses: 162 silver taels and 75 wen for mason, carpenter, and laborer wages. Income: 6 silver taels and 44 wen in old Sanxiang savings. Expenses: 46 silver taels and 95 wen for paint, painting labor, pigments, and miscellaneous items.

Total income came to 815 silver taels and 44 wen, while total expenses came to 880 silver taels and 94 wen, leaving a deficit of 65.5 silver taels.



Rear Section Renovation Expenses

Income: 61 silver taels and 5 wen from farmland sales. Expenses: 75 silver taels and 18 wen for labor, materials, equipment making, and public affairs meetings. Income: 4 silver taels, 38 qian, and 7 li from grain sales. Expenses: 65.5 silver taels to cover the previous section's deficit. Income: 10 silver taels, 27 qian, and 8 li from donation deposits and room rent.

Total income came to 75 silver taels, 71 qian, and 5 li, while total expenses came to 140 silver taels, 68 qian, and 5 li, leaving a deficit of 64 silver taels, 96 qian, and 5 li.

Property deeds: One old holding of lower-grade farmland at Chai Zi No. 225, measuring 2 mu and 5 fen; one plot of 2 mu and 8 li contributed by Wang Shuosheng. These fields are located in Xiadengdian, Fengyangyi.



Notes:

This stele is currently located inside the West Gate Mosque in Dali Old Town. It stands 120 centimeters tall and 68 centimeters wide.

The Dali West Gate Mosque was called the "Changqingli Mosque" during the Qing Dynasty, and is commonly known as the West Gate Mosque. It is one of the oldest mosques in Dali. During the Xianfeng and Tongzhi eras of the Qing Dynasty, Du Wenxiu's "Grand Teaching Academy" was established here, and China's first woodblock-printed Quran was also completed here. After the uprising failed, it was confiscated by the local Qing authorities and later converted into the "Sanxiang Guildhall." Sanxiang refers to the historical townships of "Guilou Township," "Fengyang Township," and "Qingbi Township." For many years, the Hui Muslims of the old town continuously fought to reclaim the mosque. In the first year of the Republic, Commander Li Genren (style name Yinquan) was stationed in Dali to garrison the area. He agreed to let the Hui Muslims take back the mosque that rightfully belonged to them. Although the stele inscription frames this as being "given to the Hui people," Mr. Wang Tingzhi of the Yunnan Islamic Progressive Association actually donated 300 silver taels as compensation, making it a disguised buyback. The gentry of the three townships then selected a new site to build the new Sanxiang Guildhall. This stele records this historical legal case and details the itemized expenses for rebuilding the Sanxiang Guildhall.

This stele also serves as an important reference for studying the administrative changes of the three townships in Dali County and the history of its guildhalls.

Regarding this history, the Dali County Branch of the Islamic Association's official dispatch (1941, Document No. 65) also records: "In the first year of the Republic, Commander Li Yinquan, the commander of the 2nd Division and current supervisory commissioner of Yunnan and Guizhou, traveled west on an inspection tour and stationed his headquarters in Dali. The Hui Muslims petitioned outside his headquarters, pleading for the return of their original mosque. Commander Li already agreed, but it was subsequently blocked by local reactionary gentry and failed to materialize, resulting only in the return of the single Changqingli Mosque." (See *Collected Works of Mr. Ma Yuan of Dali*, page 20)

Wang Tingzhi, style name Xiangchen, was a native of Kunming, Yunnan, a Hui Muslim, and an army lieutenant general born in 1882 (the 8th year of the Guangxu reign under the Qing Dynasty). He graduated from the 6th infantry and engineering class of the Imperial Japanese Army Academy. Upon returning to China, he served as a Yunnan engineering battalion commander, regiment commander, commander of the 6th Infantry Regiment, head of the engineering department at the Yunnan Military Academy, and commander of the 1st Brigade of the 1st Yunnan Division. In 1915, during the Yunnan National Protection Uprising, he served as a military counselor for the National Protection Army. After the establishment of the 5th Army of the National Protection Army, he served as commander of its 1st Regiment, and later as an advisor to the Yunnan Military Governor's Office. At the time, he also served as the vice president of the Yunnan Islamic Progressive Association.

(Recorded by Ma Zhihong) Collapse Read »

[Internet Repost]

Wandering the Red River Diary: Real Muslims Are Not What the Internet Claims (A Visit to Shadian and the Spirit of Zakat)

Abstract:



Venture deep into Gejiu's Jijie Town and the Shadian Grand Mosque in Yunnan's Red River Prefecture, where the author experiences a reality of Hui Muslims that shatters online stereotypes. From the warm hospitality at halal eateries and an unlatched-door level of safety to devout prayers and a bakery offering free near-expiration bread inspired by Quranic zakat teachings, this journey reveals the everyday peace, kindness, and compassion of the faith.

The Gejiu railway station isn't actually in downtown—it's in Jijie Town. Many people only stop here to visit Shadian and check out the Shadian Grand Mosque (Shadian Mosque). As Brother Chen put it, this massive Southeast Asian mosque pulls in travelers from all over.



Walking from the train station to Shadian, you'll pass gated compounds with deep yards and massive villas. Some rock an American-suburb vibe, making you feel like you've landed in the US, while others go full Thai with double rows of palm trees. It's totally mind-blowing. Word is, people here made a fortune running tin mining businesses and came back to build these mega-villas.

Once you reach Shadian Grand Mosque, the town feels super quiet. On one hand, it's got a slightly sleepy vibe with a lot of shops shuttered; on the other, it's peaceful, completely devoid of noisy entertainment spots.



Since it wasn't prayer time yet, we grabbed some grub at a halal restaurant staffed entirely by women in headscarves. The owner was a young woman, and after we explained what we were up to, she had the kitchen whip up two dishes for us: ants climbing a tree (glass noodles with minced pork in spicy sauce), stir-fried cabbage, and a gorgeously plated dish of pickled radishes. When we finished up and said goodbye, she asked with genuine concern how we got here and where we were crashing. When we told her we were hitchhiking and sleeping in tents, she said it was way too rough and suggested we could crash at a spot right next to the grand mosque. She added that Shadian is so safe that locals never even pull the keys out of their e-bikes. As we were leaving, the owner—who was hanging out nearby with a kid—handed us a bag of Zhadian milk. We were deeply moved and thanked them over and over.

After wandering off, we headed back to the grand mosque just as call to prayer time was kicking off. The loudspeaker broadcasted the recitation—staticky and cutting in and out—while waves of guys wearing white caps, black caps, and full beards streamed toward the mosque. They hit the steps, stripped off their shoes with their backs to the main hall, and headed inside. The security guards told us the prayer had already started, so we had to watch from the outside. Twenty minutes later, folks started trickling out after finishing their prayers, though a few stragglers were still prostrated inside, and others sat chatting by the doorway pillars. It was pure peace and tranquility.



The screens inside the main hall were broadcasting Quranic verses. It reminded me of a social work class I audited back at Fudan called 'Social Welfare Systems and Theories,' where the professor talked about the Islamic view of welfare. According to the Quran, a Muslim's wealth doesn't actually belong to them—it belongs to Allah. That's why zakat (obligatory charity) is a must: it's a routine of giving where, once your wealth hits a certain threshold, you fork over 2.5% of your income to help the poor and fund charitable causes as a form of spiritual devotion.

"It is not righteousness that you turn your faces towards the east and the west, but righteous is the one who believes in Allah, the Last Day, the angels, the Book, and the prophets, and gives of his wealth, in spite of love for it, to the kinsfolk, to the orphans, to the poor, who is stranded, to the beggars, and to the freeing of captives, and who establishes prayer and gives zakat, and those who fulfill their covenant when they make it, and who are patient in poverty, hardship, and times of danger. Such are the ones who are true, and such are the ones who are God-fearing." (Quran 2:177)



"They ask you what they should spend. Say, 'Whatever wealth you spend is for parents, relatives, orphans, the poor, and travelers.'" (Quran 2:215)

Yunnan is packed with Hui Muslims. Later, while strolling around Mengzi, I stumbled upon a halal bakery with a sign right on the counter blaring: 'Near-expiration products, take for free!' It was my first time ever seeing a business do that—most bakeries just toss out expired bread. I asked a clerk, and they said the owner is a Hui Muslim. Since the owner wasn't around, I couldn't confirm whether this move was driven by business strategy or religious faith, but I'm guessing faith played a huge part. Otherwise, it's pretty hard to explain why other shops don't copy them.



"And give the relative his due, and the poor, and the traveler, and do not squander your wealth wastefully. Indeed, the wasteful are brothers of the devils, and ever has Satan been ungrateful to his Lord."

— Quran 17:26-27

"And He it is who produces gardens... Eat of their fruit when they yield it, and pay their due on the day of harvest, and do not be excessive. Indeed, He does not like those who commit excess."

— Quran 6:141

Before this, browsing the internet, you'd think everyone harbors total disgust and hatred toward Islam. I never expected Hui Muslims, who practice Islam, to be so warm, friendly, and grounded.

Yesterday, my Couchsurfing host in Chuxiong, Huangfeng, shared a real-life story with me. During the most turbulent period in Xinjiang, he traveled to Southern Xinjiang just to see if the locals were really as extreme as the internet claimed. Turns out, once he got there, the local Uygur Muslims were super welcoming to visiting Han Chinese. Any hostility was strictly directed at the authorities, primarily as a protest against local policies. Amid economic development, the locals lost a ton of resources without getting much in return, breeding a sense of unfairness. Toss in completely different linguistic and cultural traditions, and you've got the roots of separatist sentiments. Over the next year, he went back to Xinjiang three more times, getting touched by the warmth and hospitality of the locals every single trip and walking away with incredible memories.

I guess in this supposedly hyper-connected information age, real truths still manage to stay hidden. Hitting the road and walking them out yourself matters more than ever. Collapse Read »

[Internet Repost]

Where Southern Yunnan's Historic Charm Meets Islamic Faith: Exploring the Ancient Mosque of Jianshui Ancient City, Honghe, Yunnan



Abstract:



Originally built during the Yanyou era of the Yuan Dynasty and surviving centuries of wind and rain through the Ming and Qing dynasties, the Ancient Mosque of Jianshui Ancient City is a municipal-level cultural heritage site in the Honghe Hani and Yi Autonomous Prefecture. This article takes you inside this serene, free-admission historic sanctuary to explore the rustic architectural artistry and cultural heritage of the local Hui Muslim community, where traditional Chinese hip-and-gable wooden architecture blends seamlessly with Islamic traditions.



Photography by Weng Sanlang



Location: Ancient Mosque of Jianshui Ancient City, Honghe Prefecture, Yunnan Province



The Ancient Mosque is a Honghe Prefecture (municipal-level) cultural heritage site. Originally built between 1312 and 1313 during the Yuan Dynasty, the structures standing today were rebuilt during the Guangxu reign in the late Qing Dynasty.



Admission is free, and you won't find crowds of out-of-town tourists here. Just a quick heads-up: Jianshui Ancient City actually has two mosques—one called the Ancient Mosque (Qingzhen Gusi) and another simply called the Mosque (Qingzhensi). Make sure you're heading to the Ancient Mosque, which is the actual historical landmark, whereas the newly built mosque is not a heritage site.



Time speaks of crisp, translucent days within the span of a single page. Passing years dream a fleeting illusion inside the ancient mosque.



As the summer breeze brushes your face, there are always grand floral blooms that fall right between your eyebrows. Flowers drift down the stone steps; a light drizzle knocks the blossoms to the ground. Unspooling the past, May unfolds in a tapestry of red and green. Boil a pot of tea, and you've brewed the heart of midsummer.



Time puts pen to paper, turning the page on the glorious early summer days, sealing away the past, and writing a wonderful chapter for May. Within a delicate poem, we pen our destiny's ending, opening up the beauty of summer in the promise of a long future ahead.



Moonlight falling on the left hand holds secrets kept tightly guarded; the season resting on the right hand captures lotus leaves swaying in the early summer wind. Toward the past, there is three parts sorrow and seven parts nostalgia. I walk all my yesterdays into a wisp of kitchen smoke in my eyes.



I once sat and watched the wind and clouds rise, the clear spring flowing over the stones. The moon opens half a window of flowers, the breeze scatters a touch of cool. Through the crack in the door of the past sits a cup of quiet, fragrant tea, writing our history stroke by stroke. Summer gallops in, and the early summer that has already arrived is brimming with poetic charm.



Without walking through the past, one cannot know the toll of the years. Quietly guarding this earthly hustle and bustle, may the days ahead always be filled with poetry, tea, and dreams.





























Collapse Read »

[Internet Repost]

Exploring Guanyi Village in Jianshui, Yunnan: A Happy Hui Muslim Village Packed with Southern Yunnan Halal Flavors and Rustic Vibes



Abstract:



Located in Jianshui County, Honghe Prefecture, Yunnan, Guanyi Village is a well-known Hui Muslim community. It brings together the most authentic traditional Hui culinary delights of southern Yunnan—niu ganba (cured and dried beef), liang mixian (cold rice noodles), roast meat, signature youxiang (fried dough snacks), and homestyle halal stir-fries. This article takes a field trip to Guanyi Village to capture the daily lives of our down-to-earth Hui neighbors and their mouthwatering rural halal flavors.



Today's article comes from a submission by our friend Guanyi from Qujiang Town, Jianshui County, Honghe Prefecture, Yunnan, who details the Ramadan food street in their hometown.



Even though Ramadan is coming to an end, the halal food is here to stay~



Yunnan — Jianshui — Guanyi Village



"A military and civilian post station in ancient times, a moderately prosperous home today" is the best way to describe the history and current status of Guanyi Village. Guanyi Village has a long history; according to records, it was established during the Tang Dynasty, flourished in the Yuan and Ming dynasties, and boasts a history of over 1,500 years.



More than a thousand years of historical accumulation have left behind countless historical stories and traces waiting for future generations to uncover and verify. The Bell and Drum Tower built during the Ming Dynasty echoes the big bell on Yunlong Mountain in Lihaozhai, serving to transmit military intelligence in ancient times. The moat and three earthen dam ponds formed by digging earth to build city walls during the Yuan Dynasty still play an important role in production today. Traces of the dragon kiln built in the Ming Dynasty for the exclusive use of the imperial court can still be found. The Xingmeng Tower, built during the Ming Dynasty, still stands proudly at the old Guanyi Mosque, serving as a testament to the village's long history. During the Chongzhen reign of the Ming Dynasty, Guanyi's population reached nearly 30,000. Today, Guanyi retains its former glory, with Hui, Han, Yi, and other ethnic groups living in harmony and jointly building ethnic unity.



The people of Guanyi are hardworking, which is clearly evident from the wide variety of food on the food street. The delicacies on the Ramadan food street—rich in variety, fresh in ingredients, unique in flavor, and highlighting Guanyi's characteristics—have already become a shining business card for Guanyi Village, attracting people of all ethnic groups from the village and nearby towns to come and taste them.



The 2019 Ramadan arrived in May, and the Ramadan food street in Guanyi Village arrived right on schedule. The food street is a unique memory for the people of Guanyi during Ramadan. Here, there is not only food, but also the warmth and affection between villagers. This street formed during the Muslim month of Ramadan to provide people with the convenience of buying ingredients. This street flourished under the people's demand for high-quality, hygienic, and delicious food.



The food street runs from May 7 to June 4, daily between 3:00 PM and 6:00 PM. Why not take a spontaneous food trip and experience this ordinary village's annual culinary feast?



The video was filmed and produced by college student volunteers from Guanyi Village.



Who knows how many generations of Guanyi residents this old tree in the village has accompanied? The elderly villagers always love to chat and laugh under the big tree to the sound of birdsong after dinner in the evening. As gusts of breeze blow by, the leaves rustle, sounding so much like the hearty laughter of the elders. Walking further down the street, trailing behind the big banyan tree, are a few smaller banyan trees. The Guanyi Village Ramadan food street takes place right along this row of trees.



During Ramadan, the big tree is accompanied by plenty of food, friends from all over, and the breeze of May.



Guanyi Village Food



Some say hometown is for nostalgia, youth is for memories, and the taste of home is engraved in your bones. No matter how long or how far you leave your hometown, a bowl of hometown food will definitely be the best cure for your homesickness.



Making food is like conducting yourself: you must use genuine ingredients, weed out the impurities, and cook with care to create a delicacy. Looking out across the Guanyi Village Ramadan food street, every single dish that catches the eye is carefully crafted by the villagers. Halal food must feature genuine ingredients. Most of the delicacies on the Guanyi Village food street carry distinct Guanyi characteristics.



Signature Delicacies



01



Fenzheng Lianou (Steamed Lotus Root with Rice Flour)



This must be a flavor the people of Guanyi will never forget! In the past, perhaps you could only eat steamed lotus root with rice flour at the mosque during the annual Mawlid (Prophet's Birthday), but now at the Ramadan food street, there are always hardworking people willing to serve everyone by making it, and people rush to buy it.



Steamed lotus root with rice flour is a specialty food of Guanyi Village. I've eaten it in other places, but it never has that joyful taste again. When hometown folks away from home are asked about "the taste of home," they probably all answer in unison: steamed lotus root with rice flour!



02



Qujiang Roast Duck



Qujiang Roast Duck is famous far and wide for its unique flavor, and it is said to have a history of over 100 years. Unlike other places across the country, Qujiang Roast Duck is roasted in earthen ovens. These ovens are narrow at the top and wide at the bottom, circular in shape, and built entirely with adobe bricks used for rural housing construction. An opening is made at the top and bottom of the earthen oven. When roasting, pine needles are first used to burn the oven until it is glowing red, and then the ducks are hung inside to roast.



Qujiang Roast Duck features a ruddily rosy color, a crispy skin with tender meat inside, and richness without being greasy. When eating, it is paired with a dipping sauce made of fine salt, MSG, chicken bouillon, chili powder, Sichuan peppercorn powder, white pepper powder, sesame seeds, bean paste, chopped scallions, cilantro, and the oil drippings from roasting the duck. The flavor is rich, long-lasting, numbing, spicy, and savory, making it a wonderful dish to go with rice.



Qujiang Roast Duck is not only wildly popular locally, but also loved by out-of-town visitors coming to Qujiang. Many tourists visiting Qujiang take away one or two roast ducks as gifts to bring back to friends and family.



Ma Feng's family from Guanyi Village has been running a restaurant in Qujiang (Qujiang Halal Xinyayuan Restaurant) for many years, and their roast duck has become a calling card for Qujiang Halal roast duck. The roast duck they bring to the village food street is deeply loved by their hometown folks.



[Qujiang Halal Xinyayuan Restaurant: 15094135539]



03



Guanyi Halal Pastries



When people talk about Guanyi Village, you just have to know that delicious halal pastries have practically become its calling card. Lindong's buckwheat cakes, Maliu's signature shagao (traditional sweet rice cakes), Maisuer's sachima (sweet fried dough pastry) and specialty red bean paste pastries—these are all the absolute must-haves when it comes to Guanyi halal treats.



Guanyi Village boasts a thriving halal pastry scene with several bakeries, each bringing its own unique style and strengths to the table, winning over tons of loyal customers. Huge shoutout to all the hardworking bakers who hustle every day to bring us these incredible, distinct flavors.



Lindong Halal Pastries



Lindong Halal Pastry Factory has been leading the charge in Guanyi Village for years. Founded way back in 1983, it's been around for over 36 years. Lindong's wide range of pastries features gorgeous packaging, and their buckwheat cakes, in particular, are basically the quintessential Guanyi specialty, shipped all over and loved by folks from every background.



Guanyi Maisuer Halal Pastries



Formerly known as Guanyi Shaohong Pastries, the shop has officially rebranded as Guanyi Maisuer Halal Pastries. As one of the village's newer bakeries, they bring a ton of variety and unique flavors to the table, with standout hits like sachima, specialty red bean paste pastries, hand-torn bread, fruit pizzas, and crepe cakes.



Guanyi Maliu Halal Pastries

Guanyi Maliu Halal Pastries has won over the hearts and taste buds of the locals with its signature shagao. Every batch is crafted with serious care, resulting in deeply satisfying, delicious treats.

04

Malaosan Traditional Beef Ganba

Malaosan Traditional Beef Ganba (cured spiced beef jerky) in Guanyi Village has been around for years. Sticking to their roots, they source and slaughter strong yellow cattle themselves and cure the ganba in-house. Their beef ganba and fresh beef have earned total trust from customers. You can find their stalls at the Ramadan food street and during Guanyi's regular local market days, where they sell fresh beef and beef ganba year-round. Phone number: 15925307899

Final Thoughts

All kinds of culinary creations might look simple on the surface, but they're actually packed with food science and culinary wisdom. Only when you truly grasp the control of heat, the nature of the ingredients, the principles of seasoning, and the hard work behind every dish can you truly appreciate the maker's heartfelt attention to the little details.

No matter what fancy gourmet feasts or top-shelf drinks you're having, if you don't finish with a solid carb, your stomach just won't feel settled. No matter how successful, carefree, or powerful you are, if you can't calmly settle into a peaceful old age, your life story isn't quite complete.

Our love for food usually comes straight from the heart. No matter where or when, long after a feast has spoiled our taste buds, we still find ourselves daydreaming about those amazing flavors, because that's just how food magic works. May your love for food be just like your love for life—full of flavor and excitement. And may our love for our hometown be as earnest, passionate, and deeply felt as the way we live our lives.

We dedicate this article to expressing our deep love for our hometown! Collapse Read »

[Internet Repost]

You Don't Get Kunming's Shuncheng Street Jinji Yet? You're Probably Not Old Enough

Abstract:



Tap the card above to follow me. Jinji Lu Ji (Jinji Braised Chicken) is the ultimate unsolved mystery of Shuncheng Street. Its braised chicken is wild: everyone who's tried it says the taste is just okay, but it easily costs over 100 RMB per person, and the staff can sometimes have a downright arrogant attitude. Yet, people are still clutching their cash, lining up just to hand their money over to Jinji. What's the deal? Beats me. Don't worry about it—just get in line first.

Tap the card above to follow me



Jinji Lu Ji (Jinji Braised Chicken), the unsolved mystery of Shuncheng Street in Kunming.

The Surreal Braised Chicken



Anyone who has tried Jinji will tell you the flavor is just so-so, yet it easily runs over 100 RMB a head, and the servers can occasionally be pretty snotty. So why are people clutching their cash and waiting in line just to hand their money over? Who knows? Don't ask—just get in line.

Even crazier, back during the pandemic, people wore masks and braved actual "life-or-death risks" just to queue up. Local internet lore says Jinji pulls in over 200,000 RMB a day.



Even more dramatic, with the explosion of short-video media, some opportunists spotted the shop's insane popularity and opened a competing stall just a wall away, selling the exact same products while bragging online that they were "better" and "more traceable." At its absolute trashiest, the two shops got into a public street-side shouting match over the queue lines, which some nosy onlookers carefully edited and posted online for the whole internet to gossip about.

Today, that "better" neighbor is long gone, while the endless line outside Jinji remains. The truth of what actually happened back then? Nobody cares. People only care about one thing: Can I still get my hands on this braised chicken today as usual?



I used to not get Jinji either, writing it off as some kind of metaphysical mystery. But today, holding my kid's hand and trailing behind my mom, I once again found myself forced to stand in Jinji's line. And suddenly, it hit me—Jinji stopped selling just braised food a long time ago.

Jinji Stopped Selling Just Braised Chicken Long Ago



As downtown Kunming's vibrant core, Shuncheng is the default weekend hangout spot for most ordinary families like mine.

When the elders say, "Let's head into town for a walk," our destination is basically locked onto the Shuncheng area. We head out after breakfast, wander around grazing and shopping until about three or four in the afternoon, by which time we've bought what we needed, seen what we wanted, and practically burned through all our energy. Right about then, one final, ultimate question looms: What are we doing for dinner?



Eat out again? But we just ate out for lunch, we really can't eat another heavy meal. Cook at home? After walking around all day, who has the energy to wash and chop veggies? Yet when the whole family manages to get together on a rare weekend, you can't just slap together a casual meal.

And so, the answer bubbles up to the surface: Might as well buy some ready-made braised food, whip up a quick veggie soup at home, stir-fry a couple of fast dishes, and steam a pot of rice. Braised food isn't spicy, but it's flavorful, perfect for kids, parents, and grandparents alike, and packed with solid protein. It hits the spot for flavor and nutrition while keeping everyone's palate happy.



Stand anywhere in Shuncheng and look around, and the only spot that checks every single one of those boxes is Jinji.

Only people who have genuinely stressed over their family's tastes and health truly understand Jinji's real value. If you still don't get it, I can only say—you probably just aren't old enough yet~



I personally hate waiting in line and flat-out refuse to do it. But every single time my mom and I come to Shuncheng, she insists on getting in that line, and while we wait, she tells me stories from her childhood: her dad used to bring her from the rural counties straight into the big provincial capital of Kunming, and whenever they had time, they'd take her to a nearby vendor who carried braised chicken on a shoulder pole. She said that braised chicken was insanely fragrant—a rare, precious delicacy in a childhood plagued by severe material shortages.

Her dad passed away a few years ago. I've heard this story countless times, but whenever we're right here, she still repeats the story of her and her dad as if she's talking to herself. No matter how much I might personally resist and hate waiting in lines, I'll always stand here with her just to do something that brings her joy.



Now my kid is 7 years old. While we queue, he stands right beside us, listening to his grandma tell stories from the distant past. He's also starting to fall in love with the place's braised tripe, beef shank rolls, and unclipped chicken feet. Maybe when he grows up, driven by that same craving for good food and memories of time spent with family, he'll come and wait in this line all by himself—as long as Jinji is still in business.

That right there is the secret behind why the line outside Jinji has kept right on going for decades.



A business might survive its first year on a secret recipe and clever tricks; but a business that stands tall in one spot for decades, consistently delivering reliable, dependable products, is undeniably solving a headache for its customers.

So whenever I see people who think they've cracked the braised chicken recipe, mastered internet traffic, and figured out all the tricks to crush Jinji and replace it, I honestly feel a twinge of pity.

Jinji's braised food recipe really isn't worth much. In today's China, where productivity is massive and overabundant, there are simply no uncrackable secret recipes. Don't believe me? Just visit a few OEM factories or tour some supply chains and you'll see.

But Jinji hasn't been selling just braised chicken for a long time—it's selling a problem-solving solution, a multi-generational vault of fond food memories. Recipes can be copied; memories cannot. So if anyone's thinking of copying this business model, they're probably in for a pretty tough time. Collapse Read »

[Internet Repost]

This Northwest-style hot pot spot on Xinwen Road is a total powerhouse

Summary:



Tap the card above to follow me. For most business owners, Kunming isn't exactly a place with a crazy-high return on investment. The business vibe here isn't as cutthroat or fast-paced as other bustling Chinese cities, and the overall lifestyle is way too laid-back. But precisely because of this, it attracts a special breed of entrepreneurs who want to run a business without completely sacrificing the actual experience of living. [Northwest Beef and Mutton Copper Hot Pot] is totally one of those places. The owner brought his beef and lamb business all the way south from Gansu, giving Kunming locals an amazing new go-to spot for hot pot.

Tap the card above to follow me



For most business owners, Kunming isn't exactly a place with a crazy-high return on investment. The business vibe here isn't as cutthroat or fast-paced as other bustling Chinese cities, and the overall lifestyle is way too laid-back.

But precisely because of this, it attracts a special breed of entrepreneurs who want to run a business without completely sacrificing the actual experience of living.



[Northwest Beef and Mutton Copper Hot Pot] is totally one of those places. The owner brought his beef and lamb business all the way south from Gansu, giving Kunming locals an amazing new go-to spot for hot pot.

Only using 10-month-old lamb: naturally tender with zero gamey funk



The shop is tucked away on South Xinwen Road, close to Yunnan University Hospital, Zhuanxin Farmers' Market, and Old Kunming. The space is tiny, with just enough room indoors for five or six four-person tables, plus a few foldable tables set up right outside.

When we arrived, it looked like a heavy downpour was about to hit, but a table of people was already eating hot pot under a makeshift rain canopy. A charcoal-fired copper pot was bubbling away, sending up clouds of steam. Everyone was huddled together, chatting loudly about recent work gossip and neighborhood news—it was just super cozy. We grabbed an empty table and sat down.



When ordering, we were told they don't do heavy, aggressive broth bases here—just a pure beef bone soup designed to let the natural flavor of the beef and lamb shine through.

The freshly hand-sliced beef and lamb are bright, vibrant red with gorgeous marbling. The second you drop them into the rolling broth, that vivid color instantly fades as the meat curls up. Just looking at it is enough to make your mouth water.



There's a dipping sauce recipe posted right on the condiment station. You literally just follow the steps to whip up an elite dipping sauce. Honestly, there's no crazy secret formula—in our local dialect, it's basically 'just toss a little bit of everything in.'

Wrap a slice of meat completely in the sauce and shove it in your mouth—that hungry, irritable feeling vanishes instantly. The meat is soft, tender, and delicate, with a warm, non-greasy mouthfeel. Without any heavy chili oil stealing the spotlight, it's just the pure, primal thrill of eating good meat. Eat a few slices, chomp on a sweet pickled garlic clove, and all your worries just melt away.



Every single gray-brown tripe piece has sharp little spikes. Word is, the shop washes and hand-tears every batch daily, which is super tedious. Lots of restaurants nowadays just buy pre-packaged tripe to save time and effort. But this place skips the cost-cutting shortcuts, sticking to a daily routine that looks simple but actually demands total patience and meticulous care.

The tomahawk lamb chops aren't even marinated. After aging to purge the acids, they're wrapped straight in foil and roasted—this locks in the juices and flavor while keeping the outside from burning. Just a tiny pinch of salt and cumin brings out the ultimate tenderness of the lamb. One of the kids with us said it looked just like a wrench, and even though he's right in the middle of losing his baby teeth with front gaps missing, he couldn't resist immediately tearing into it.



The side dishes are free. Add in some wide starch noodles and vermicelli, and the meal feels completely satisfying.

After eating, I kicked back and chatted with the owner, asking him why his lamb had zero gamey smell. That's when I found out his secret: the shop only uses 10-month-old lambs. At this exact age, the meat is super tender with zero accumulated gameiness—it's prime condition for hot pot.



Controlling the source supply chain, with a soft spot for neighborhood vibes

A great little neighborhood spot's success isn't just pure luck.



The owner is from Gansu, where his family has deep roots in livestock farming. Having grown up around cattle and sheep, he's an absolute pro when it comes to picking, processing, and storing beef and lamb. He showed us videos on his phone of his hometown—mountains blanketed in sheep, snowy white winters. Through a screen, it's gorgeous, but living out there must definitely be tough.

After graduating from college a few years back, he wanted to take his business beyond his hometown. He scouted markets everywhere, ended up in Kunming, and instantly fell in love with the climate and the people. So, he decided to start a business importing Gansu Tibetan sheep down to Yunnan, naturally opening both a fresh meat shop and this hot pot joint near Shuncheng Mosque (Shuncheng Mosque).



In today's super-transparent restaurant market, it's tough to profit just off geographic information arbitrage. But being able to run an end-to-end closed-loop production and sales chain is still a solid business model.

'One time I was in Haikou and my car got completely stuck in the mud. People from all around just showed up on their own to help me push the car out. That moment really stuck with me. I love Yunnan, I love Kunming,' the owner said. Even though the shop is tiny right now, his happiness index is through the roof. Right outside the front door is a newly dug canal where you can catch the river breeze while eating hot pot, and every now and then you can spot people pulling fish straight out of the water. Life doesn't get more chill than that.

No wonder people always say Yunnan locals are total homebodies who never want to leave. Now that I think about it, it's because Yunnan people are born into such a comfortable, relaxed environment that they literally only travel if it's an absolute emergency. Besides, folks from everywhere else just bring their own food right to Yunnan instead.

- Restaurant Info - Collapse Read »

[Internet Repost]

Over 1,600 Foodies Rate This Halal Chongqing Hot Pot 4.7 Stars — Check Out Their New Winter Menu!



Summary:



The 'Qian Qian You' brand currently has three locations in Kunming. While they share the same brand, each spot brings its own vibe and strengths. Having opened less than half a year ago on Baiyun Road's Golden Era, the 'Qian Qian You · Tongde' branch has quickly won over tons of young foodies with its classic beef tallow hot pot base and fresh, diverse ingredients. A quick check on Dianping shows over 1,600 people have given it a stellar 4.7-star rating! In this episode, let's see what amazing winter newbies our food-tasting crew dug up at this spot~ Classic Beef Tallow Hot Pot VS Passion Fruit Lemon Hot Pot



The 'Qian Qian You' brand currently has three locations in Kunming. While they share the same brand, each spot brings its own vibe and strengths.



Having opened less than half a year ago on Baiyun Road's Golden Era, the 'Qian Qian You · Tongde' branch has quickly won over tons of young foodies with its classic beef tallow hot pot base and fresh, diverse ingredients. A quick check on Dianping shows over 1,600 people have given it a stellar 4.7-star rating!



In this episode, let's see what amazing winter newbies our food-tasting crew dug up at this spot~



Classic Beef Tallow Hot Pot VS Passion Fruit Lemon Hot Pot



While other Chongqing hot pot spots in Kunming love to hype up their 'localization' and adjustments to local palates, the 'Qian Qian You · Tongde' branch refuses to make any compromises—keeping it 100% authentic with real Chongqing-level heat.



Every single broth base packs at least three different chili varieties. Qixing peppers and Erjingtiao peppers bring the aroma and rich color, while devil peppers (ghost peppers) dial up the fiery spice.



Toss any ingredient into this blazing red soup sea to tumble around for a bit, and it instantly gets a delicious second life.



Every time you walk into the restaurant, the heavy-hitting aroma of chillies and beef tallow hits you dead in the face, driving your senses wild and leaving you with just one thought: eat big, right now.



On the flip side, we have the golden-hued passion fruit lemon hot pot base. Looking at it just makes you think of blazing summer sunshine and endless stretches of blooming rapeseed flower fields in early spring.



Once it boils up, the broth tastes super refreshing with a solid punch of sourness. The bright, rich fragrance of passion fruit lingers all around, transporting you straight to a tropical rainforest in a split second. By the time you finish the meal, every single sense in your body has been woken up and put to work.



Signature Tianshan Snow Beef



The fresh beef fat is dotted evenly right through the muscle fibers. To nail that ultimate, melt-in-your-mouth tenderness, every single slice is cut wide and paper-thin.



Just drop it into the boiling pot until it changes color, then fish it right out. Watching every little drop of broth drip off the meat slice will honestly make your heart skip a beat. The first bite is ultra-tender and savory, and as you chew a bit more, you catch that signature chewy kick unique to good beef. This is totally the undisputed king of the house.



Crispy Fried Crispy Pork Strips (youzha xiao surou)



The foolproof batter-and-fry technique definitely works wonders for beef too.



They keep it simple by using just egg wash for the batter, seasoning it lightly with salt and Sichuan peppercorn powder.



Under the intense high heat of the hot oil, the starches in the batter and the amino acids in the egg create a gorgeous Maillard reaction, exploding with an irresistible charred fragrance and ultimate crispiness. It pairs up with the soft yet chewy beef strips inside to create a complex, multi-layered texture.



After cooking in the hot pot broth, the outer shell gets sponge-like, soft, and juicy—acting like the ultimate broth sponge. That wet, succulent bite is a whole vibe of its own.



Lemon Boneless Chicken Feet (suanla jizhuo)



At first glance, you'd think it's just a cold dish meant to be eaten straight up. But thanks to the server's pro tip, we learned that giving it a quick dip in the hot pot takes the flavor to a whole new level.



The bright, citrusy aroma of lemon is already locked deep inside the bouncy, collagen-rich chicken feet. Since the bones are totally gone, you can fully lean into the absolute bliss of devouring big bites of meat.

Fresh Artisan Cheese

Available in strict daily limited quantities, this fresh-made daily cheese lists only fresh cow's milk, salt, active cultures, and sugar on the label.

Packed with moisture, its milky-white texture looks super similar to doufunao (soft tofu pudding). It's cool, refreshing, cuts right through the spice and heaviness, and tastes way purer and silkier than any grocery store cheese you'll ever find.

Plus, because it's fermented, practically all the lactose in the milk is already broken down. So it's super friendly for all you lactose-intolerant besties out there.

Alright, plenty more epic single dishes are waiting for you all to explore and discover~

- Store Info -

Shop Name: Qian Qian You Beef Hot Pot Chuan Chuan Xiang - Halal (Tongde Branch)

Phone: 15974719402

Address: 2nd Floor, Golden Era, Panlong District (Exit D, Baiyun Road Subway Station)

Average Price: 69 RMB (spend more or less depending on your appetite) Collapse Read »

[36] Jianping Wang, 'Islam in Yunnan,' *Journal of Muslim Minority Affairs*, 13(2), 1992, p. 366.

[37] Authored by Jide Yao, Rongkun Li, and Zuo Zhang, "History of Islam in Yunnan," p. 189.

[38] Authored by Jide Yao, "The Migration of Yunnan Hui Muslims to Southeast Asia," p. 37.

[39] Authored by Zuo Zhang, "A Study of Yunnan Hui Muslims Cross-Border into Southeast Asia," included in *Journal of Hui Muslim Studies*, 1998, Issue 3 (Total Issue 31), Ningxia: *Journal of Hui Muslim Studies* Editorial Department, 1998, p. 17.

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[Internet Repost]

Southern Yunnan Vibe Check: Exploring the Shadian Grand Mosque in Gejiu, Honghe, and the Hui Muslim Night Market



Abstract:



An in-depth travel diary of southeastern Yunnan: stepping into the Hui Muslim community of Shadian in Gejiu, Honghe Prefecture. Witnessing the magnificent halls of the renowned Shadian Grand Mosque in Southwest China, wandering through Islamic-styled Hui neighborhoods, and savoring authentic Shadian halal BBQ and traditional Hui street food.



July 19



Today's game plan is to head straight into Yunnan, driving toward Gejiu. During the summer break of 2023, on my first road trip to Yunnan, I pulled up to the Shadian Grand Mosque only to find it undergoing renovations, having closed just a few days before we arrived. Missing out on one of the largest mosques in China's southwest region was a total bummer, so I came straight back this time to check it off the bucket list. The photo below shows what it looked like when I visited back in July 2023.



The drive from Chongzuo to Gejiu is about 600 kilometers. We hit the road around 9:00 AM and expected to roll in around 4:00 PM—two days on the road to reach Yunnan.



Summer in Yunnan means rainy season. Once you hit the expressway into Yunnan, you'll constantly run into heavy fog and torrential rain, so you definitely need to drive extra carefully.



Around 4:00 PM, we finally arrived at the Shadian Grand Mosque, making up for the visit we missed last time. Compared to before, post-renovation it blends traditional Chinese palatial architecture with Arabic Islamic styles. The main prayer hall covers roughly 17,700 square meters, giving off an epic, majestic vibe that makes you feel so humbled standing right in front of it.



The mosque doesn't charge an admission fee, and outside of prayer times, you can snap photos along the outer corridors. As one of the most influential mosques in the country, the architectural details are totally worth taking your time to appreciate.



I looked up some stats: the main dome has an inner diameter of 20 meters, with an interior clearance height of about 42 meters. This massive, pillarless space can easily accommodate tens of thousands of people for group prayer at the same time, delivering a mind-blowing sense of space.



Photos might not fully do it justice, so here's a picture of a staff member prepping inside to give y'all a sense of just how jaw-dropping that ceiling height is.



Exotic stained glass windows let the sunlight stream through, casting interwoven blue and golden geometric patterns across the terrazzo floors, keeping the entire interior of the prayer hall bathed in a soft, ethereal glow.



Even though we couldn't step inside to tour, as an open public spot, I personally think it's 100% worth the trip. It also let the kids experience this kind of solemn, sacred atmosphere firsthand.



After finishing up our tour in Gejiu, we headed straight to Shiping. I've been to this chill little town before—it's not super famous, which honestly makes it a really comfortable place to hang out. Yilong Lake is one of the nine major plateau lakes in Yunnan; today we just caught some distant glimpses of it, with plans to do a full lake lap tomorrow.

Since this is my second time here, I know my way around. We passed the tracks of the narrow-gauge sightseeing train (it only runs two fixed daily schedules, and with no trains outside those hours, I felt safe letting the kids snap a few photos). The kids were totally fascinated by the tracks, so we pulled over right away to let them play to their hearts' content.

You can't talk about a Yunnan night market without mentioning BBQ. Down here in Honghe Prefecture, even a simple rice noodle joint will have a grill going and Shiping stinky tofu on deck. The stinky tofu here is bomb too—it doesn't have an overpowering funk, and it's prepared by grilling or boiling rather than deep-frying, so it's not greasy at all. Especially the grilled tofu: crispy on the outside, tender on the inside, and dipped in a bit of chili sauce. The kids ate a ton of it. That whole plate of tofu in the pic was only 8 RMB—the cost of living here is heartwarming.

Then there are the smashed potatoes you can find all over Yunnan, tossed with various seasonings, which the kids also love. A mix of different street skewers and clay-pot stinky tofu rice noodles made up our dinner tonight, and everyone ate with huge smiles.

After grabbing food and hanging out at the night market, we headed back to our hotel to crash. A 600-kilometer drive is definitely exhausting, but getting to witness such epic architecture and enjoying everyday Yunnan comfort food as a feast made us genuinely happy!

That wraps up this post. See y'all next time, and thanks for keeping up with the journey! Collapse Read »

[Internet Repost]

A Pilgrimage to Southwest China's Largest Mosque: A Deep-Dive Visual Tour of the Architectural Layout and Ten-Thousand-Person Prayer Hall at the Shadian Grand Mosque in Gejiu, Honghe

Abstract:



A detailed exploration of the Shadian Grand Mosque, nestled right at the crossroads of Gejiu, Kaiyuan, and Mengzi in Yunnan. This piece offers a comprehensive look at one of China's top one hundred famous mosques, featuring its massive main prayer hall, pristine white marble courtyard, elegant domes, and colorful carved details, allowing you to soak in the majestic spiritual epicenter of southern Yunnan's Muslim community.

Let's jump straight to the essential travel tips first:



If you're driving from Jianshuai to Gejiu, plug Gejiu city into your navigation app, set your route preference to "Expressways First," check the route preview carefully, and look for the [Jian-Ge-Yuan Expressway] signs. This will keep you off the old mountain roads down by Jijie. If you want to check out the Jijie Railway Station and the Shadian Grand Mosque along the way, taking the Jijie route lines up perfectly. We stumbled upon Shadian completely by accident without any advance planning, and it turned out to be an amazing bonus! (Detailed travel tips are attached at the end of the article if you want to screenshot them.)

After staying in Jianshui for a cozy seven days, there were still plenty of sights left to unlock. But when you're out on the road, you always find yourself craving a brand-new city. Bidding farewell to Jianshui's ancient town and pottery culture, we sped toward Gejiu to kick off the next leg of our southern Yunnan journey. At 9:00 AM, after packing our bags, we hit the road toward Gejiu!



Today's drive was under eighty kilometers, but thanks to a few wrong turns and detours, we ended up hopping onto the expressway heading north out of Jianshui, only to loop right back out via the southern exit. We had to turn around and get back on the expressway, and then our GPS directed us to exit early at Jijie. Jijie is a town under Gejiu's jurisdiction, sitting about twenty kilometers away from Gejiu proper. At the time, we were super confused—our destination was Gejiu, so why get off the expressway early at Jijie? It wasn't until we drove it ourselves that we finally understood the difference between the new and old routes. We later figured out the deal: heading to the Tin Capital of Gejiu splits into two routes. One is the newly opened Jian-Ge-Yuan direct expressway, which takes you straight into the downtown area via high-speed roads. The other is the long-used Jijie-Shishi Expressway, which requires you to exit at Jijie and switch to a provincial highway winding through the mountains. Most navigation apps still default to the old route, which can easily leave first-time drivers totally baffled. Weaving back and forth through the mountains actually turned out to be a pretty fun plot twist on the trip.

At first, I felt super annoyed. It was only a few dozen kilometers, and after making a wrong turn, the GPS sent us off the exit at Jijie anyway, making a straightforward drive feel way more complicated than it needed to be. Who would've guessed that this laughable, frustrating detour would turn into such an unexpected blessing?



Our GPS guided us off the Jijie expressway exit. We pulled over temporarily to check our map and accidentally discovered the Shadian Grand Mosque. An off-the-itinerary destination and a totally chance encounter turned into the rarest highlight of this trip.

As we rolled out of the Jijie expressway exit and followed the navigation toward Shadian, the roadside houses looked old and scattered. Rolling past buildings that looked a bit run-down and shabby, I secretly wondered what kind of scenery could possibly be hidden down this road. But the moment our car pulled into the Shadian town area, the view instantly opened up. The streets were spotless, and the cute little deer-shaped street sculptures were delicate and lively. The entire neighborhood was impeccably clean, forming a sharp contrast with the Jijie area.



Once we parked the car and stepped step by step onto the mosque's expansive plaza, the cramped and bumpy feeling from the mountain roads instantly vanished. The sheer, overwhelming majesty hitting us right in the face genuinely took our breath away.

Before heading into the mosque, the two of us stood outside for quite a while looking up info. According to the records, the Shadian Grand Mosque is located in Shadian, Gejiu, sitting right at the intersection of Gejiu, Mengzi, and Kaiyuan. It's the largest mosque in the entire Southwest region. Historical archives trace the mosque's earliest origins back to the Hongzhi reign of the Ming dynasty. After being destroyed and rebuilt several times, the current main structure was finished and expanded in 2005. Four 93-meter-tall minarets stand at the four corners, and the prayer hall spans a massive 17,700 square meters, holding up to ten thousand people praying simultaneously. The architecture brilliantly blends two distinct aesthetics: it follows a traditional Chinese palatial symmetrical central axis layout, while the arches and domes are classic Islamic shapes. It stands as a physical testament to how an imported faith and culture took root in southern Yunnan and blended harmoniously with local aesthetics.



Shadian is a core Hui Muslim community in southern Yunnan. It's not just a place for religious activities, but also the spiritual homeland where locals have lived for generations. The wide open plaza with no walls and the continuous snowy-white arcades exude a grand, solemn vibe. Many travelers passing through here are deeply struck by this breathtaking piece of architecture hidden away in the mountains.

Visitor Quick Tips:



Free admission to the public! Visitors are only allowed to explore the plaza and outdoor arcades; you cannot enter the main prayer hall. Dress respectfully—no shorts or bare shoulders. Keep quiet during prayer times, and please do not take photos of people praying.

Following the rules, the two of us took off our shoes to enter the mosque, and we were so careful we didn't even dare talk out loud!!



Amidst the mountains, we crossed paths with the Shadian Grand Mosque. A single sanctuary blending Eastern and Western architectural aesthetics, featuring white walls, towering minarets, and a serene, solemn aura.

The entire complex emphasizes symmetrical arrangement, with four towering minarets standing at the four corners and long arcades wrapping around the courtyard. On one side, you have Islamic-style domes and interlocking arches; on the other, it keeps the orderly layout of a traditional Chinese courtyard. The white jade pillars and stone-carved scriptures feature exquisite details, with the grand prayer hall sitting at the very end of the central axis. Imported architectural aesthetics merge with local tastes right here. Standing in the courtyard, you can feel the solemnity of faith while reading the layers of history shaped by the coexistence of diverse cultures.



After walking out of the mosque and returning to the car, we dug deeper into the background of Shadian. Shadian has a permanent population of around 13,000 people, with Hui Muslims making up over 90% of the total population, while the rest belong to the Han, Yi, and other ethnic groups. Over a long history, they've formed a tight-knit Hui community where local folk customs, cuisine, and religious culture are completely preserved. It's also a textbook example of a concentrated Hui ethnic enclave in Yunnan.

The Shadian Grand Mosque is top-tier in scale across Southwest China and ranks among the top one hundred famous mosques nationwide. Its prayer hall can hold ten thousand people praying together, and its four 93-meter minarets boast an awe-inspiring presence.



Shadian is the most important Islamic cultural center in southern Yunnan. Historically, traditional mosque-based education (jingtang jiaoyu) flourished here, and in modern times, many students traveled far overseas to study abroad, leaving a profound impact on the development of Yunnan's Hui culture.

The image above is sourced from the internet:



The Shadian Grand Mosque isn't just the spiritual landmark of the Shadian people; it's also a leading, nationally renowned mosque in the Southwest. The architecture blends Chinese and Western aesthetics, looking stunningly grand. Standing under the corridors, I truly felt how this Hui village nestled in the southern Yunnan mountains has long carried a unique ethnic culture and heritage of faith.

Leaving the mosque and wandering around the neighborhood, you run into local Hui folks everywhere. When we popped into a local supermarket to buy some regional specialty niuganba (cured beef jerky), all the clerks were wearing traditional ethnic attire, giving it an intensely rich cultural vibe.



Near the mosque, courtyards styled just like this are everywhere. Word has it that the Hui folks in Shadian are relatively well-off.

After finishing the tour, the lingering impression stayed with me for a long time. The Shadian Grand Mosque is mind-blowing, with layer upon layer of staggered arcades and a breathtakingly grand structure. You don't need to dive deep into complicated architectural theory—just standing beneath the long colonnade is enough to be deeply moved by its unique solemnity and beauty.



The core grand mosque is massive in scale and architecturally stunning. It's not just a tourist check-in spot; it's the daily spiritual homeland for the local community. Getting to cross paths with such a unique Hui village tucked away in the mountains of southeast Yunnan—this accidental encounter was truly rare and special.

Looking at it this way, a lot of the best scenery is never on your preset itinerary list. If GPS hadn't led us astray and made us take a wrong turn halfway, I probably would have driven straight through to Gejiu and completely missed Shadian. This unexpected encounter, seeing the magnificent grand mosque with our own eyes and soaking in the unique vibe of the Hui hometown, made us realize once again: the best rewards on a trip are often the surprises you never saw coming.



My in-depth travel guide for Jianshui isn't even finished yet, but amidst all this awe, I'm dropping a Shadian intermission first! I'll be back in the next post with my check-in experience at the Jijie Railway Station.

Travel Guide Attached:



One-Day Itinerary (Recommended Order)

Depart from Jianshuai → Exit the expressway at Jijie Toll Booth → Jijie Railway Station (30 minutes, century-old narrow-gauge railway hub) → 10-minute drive to Shadian Grand Mosque (Shadian Mosque) (1 to 1.5 hours visit) → Shop for youlin ganba (crispy oil-drenched cured beef jerky) and dig into Halal eats in Shadian → Continue on to Gejiu.



Shadian Grand Mosque (Shadian Mosque) Essential Info

✅ Admission: Free and open to the public



⏰ Visiting hours: 9:00 AM – 6:00 PM, entry stops at 6:00 PM; Fridays are for Jummah prayer, please keep it quiet during midday prayers and don't disturb the worshippers.

Collapse Read »

[Internet Repost]

Exploring Western Yunnan's Largest Mosque: A Visual Guide to Dali Weishan's Traditional Chinese Hui Ancient Mosque with Bai-style Flying Eaves and Dougong Architecture



Abstract:



A field exploration of the largest mosque complex in western Yunnan, located in Weishan Yi and Hui Autonomous County, Dali. We break down the exquisite Chinese architectural style of the main prayer hall—a seamless blend of Bai-style colorful wood carvings, Han-style Xieshan flying eaves, and traditional Islamic patterns—showcasing an architectural masterpiece born from the symbiosis of ancient western Yunnan's Hui, Han, and Bai multi-ethnic cultures.



Whenever I used to visit Yongping, right after getting off the highway, I’d spot a towering, exotic castle-like building on the mountain with glowing green onion domes, looking super majestic and mysterious. My travel companions told me it was a mosque.



Years later, during a season when white michelia flowers were blooming, I finally stepped foot onto this sacred and solemn land of Muslim faith—Qutong Mosque (曲硐清真寺).



This is the biggest masjid in western Yunnan. Tucked away on the eastern foothills of Little Lion Mountain and commonly known as the 'libaisi' (prayer temple), it’s the main spot where the Hui Muslims of Qutong Village gather for prayers and communal life. Nowadays, the mosque has shifted to a traditional Chinese architectural style, with dark grey tile roofs replacing the Arabic-style onion domes. Feeling a bit curious, I noticed a line on the wall: 'Uphold the Sinicization of religion in our country,' and the reason suddenly clicked. Giving mosques a local Chinese look helps strengthen national identity, promotes ethnic integration, and builds a stronger sense of community for the Chinese nation.



Climbing the steps and crossing the plaza, right ahead stands a solemn and striking minaret (xuanshilou). With its grey colonnades, white exterior walls, and cinnabar-red doors and windows, the whole structure looks seriously grand and impressive.



The main prayer hall (chaozhendian) is where teachings are shared, the Quran is recited, and Muslims gather for their daily prayers. Visitors aren't allowed inside, so you have to peek and admire it from the doorway.



The crescent-moon-shaped dome is surrounded by wooden lattice windows, with patterned carpets laid out on the floor, making the interior feel super open and spacious. Natural light streams right through the wooden lattice glass, casting dappled, dreamy shadows on the wooden floorboards between the rugs.



There was nobody inside the hall, and it was so peaceful. Standing at the entrance, I just took a quiet moment to admire the sacred sanctuary, super careful not to break the serene vibe.



Right out in the plaza stands an Ethnic Unity and Progress stele—a living testament to the harmony, solidarity, and shared progress of China's various ethnic groups.



A michelia tree in the courtyard was in full bloom, its little white flowers nestled among lush green leaves looking super elegant, fresh, and fragrant in the rain.



Standing on the viewing platform, looking out at the retro street lamps, the mist-shrouded distant mountains, the village, and the fields felt like stepping right into a warm, cozy dream.



Qutong Village is laid out with the mosque right at its center. It’s an essential historic station along the ancient Boan Tea Horse Road of the Southwestern Silk Road, and also the largest Hui Muslim community in western Yunnan. Deep-rooted ethnic customs and unique caravan (mabang) culture come together and blend seamlessly right here.



Circling around to the back of the minaret, a crystal-clear pool suddenly opens up before your eyes. Surrounded by intricately carved stone railings with a stone arch bridge spanning across it, the tranquil water mirrors the corner eaves of the roof and the lush green trees along the bank.



Right by the water's edge, a bauhinia tree was blooming in full, stunning color, its rain-kissed petals looking extra vibrant and fresh.



Up on the mountain sits the newly built mosque from 2000, looking grand and majestic; down below is the century-old ancient mosque, carrying the heavy weight of history. The new and old mosques connect seamlessly along the timeline, standing in total harmony.



According to historical records, the earliest mosque in Qutong was built at the foot of Qutong South Mountain, commissioned by the famous Yuan dynasty Hui statesman Sayyid Ajjal Shams al-Din Omar (1211–1279) and his son while they were governing Dali. In 1913, it was relocated and rebuilt into the ancient mosque we see today, adopting the traditional Chinese upturned-eave Xieshan style. The whole complex is divided into an inner and outer courtyard: the inner courtyard features the main prayer hall, the minaret, and northern and southern side halls; the outer courtyard has side rooms and a grand gatehouse. The minaret was damaged during the Cultural Revolution, but in 1982, the main hall got a major renovation, and in 1990, the minaret and gatehouse were rebuilt, giving us the exact look we see today.



Having weathered the storms of history, Qutong Mosque stands like a weathered elder, quietly guarding the devout faith of the Muslims.



When we arrived, it wasn't prayer time, so the hall was whisper-quiet and the doors were left slightly ajar. Inside the courtyard, ancient cypress trees stood tall and lush, an old stone well bubbled with fresh spring water, and the whole place was overflowing with timeless charm.



A mosque isn't just a standalone building—it’s the lighthouse of faith for the people of Qutong, and a capsule of time that gently holds ethnic beliefs, caravan legends, and cultural blending all wrapped up in a treasure box of memories.



Stepping out of the mosque, the gentle echoes of Quranic recitation seemed to linger in the air. Generation after generation of Muslims have faithfully guarded their spiritual heritage and traditions. That unwavering dedication is as solid as a rock, staying completely unchanged as the years roll by.



Travel Tips:



When visiting the mosque, please respect local customs and religious etiquette, and follow all guidelines within the grounds.



























Collapse Read »

[Internet Repost]

The Awe of the 10,000-Person Prayer Hall: A Panoramic Photo Collection of the Grand Shadian Mosque's Vast Halls and Southern Yunnan Sacred Sites



Abstract:



A panoramic chronicle of the Shadian Grand Mosque, celebrated as the spiritual epicenter for Muslims in southern Yunnan. Through striking visuals and detailed text, we showcase the massive prayer hall capable of holding over 10,000 people simultaneously, the solemn light-and-shadow corridors, and the pristine courtyards, taking readers on a journey to experience one of southwest China's most visually stunning modern mega-masjid landmarks.



Not in Iran❗️ It's the Shadian Grand Mosque



Honestly, before going



I didn't really know what to expect from "visiting a mosque"



But standing right in front of the Shadian Grand Mosque



I was still completely speechless with awe



The largest mosque in Southwest China ｜ Shadian Grand Mosque, hiding a century-old code of ethnic culture



The 10,000-person prayer hall, the spiritual heartbeat of southern Yunnan's Muslims



A landmark of faith in southern Yunnan, blending Chinese and Western architectural beauty

The ultimate fusion of traditional Chinese palatial style and Islamic aesthetics

Classic Chinese flying eaves + Islamic domes ｜ The architectural aesthetic of the Shadian Grand Mosque

An off-the-beaten-path Yunnan hidden gem: The Shadian Grand Mosque is way more than just a photo spot

#ShadianGrandMosque #YunnanTravel #SouthernYunnanHiddenGems #IslamicArchitecture #EthnicCulturalFusion #HongheTravel #FaithLandmark #ArchitecturalAesthetics Collapse Read »

[Internet Repost]

Living in Yunnan: Stepping into the Shadian Grand Mosque in Gejiu to Feel the Peace and Devotion of Hui Muslim Life in Southern Yunnan Valleys



Abstract:



A real-life travel log from living in Honghe Prefecture, Yunnan. Setting out from the 'Tin Capital' of Gejiu to visit the famous Shadian Grand Mosque, the author uses vivid prose to capture the front plaza, the grand silhouette of the main prayer hall, and the simple, serene daily rhythms of the surrounding Hui Muslim community, showcasing the cultural diversity of colorful Yunnan.



February 7, 2026, Sunny. The view right outside my window totally gives off that 'Mini Chongqing' vibe that Gejiu is known for.



Today, I'm heading out to the last spot on my Gejiu itinerary, the Shadian Grand Mosque (Shadian Mosque), before traveling to Mile tomorrow for the Lunar New Year.



The mosque is located in Shadian Subdistrict, Gejiu City. Sitting right at the intersection of Gejiu, Kaiyuan, and Mengzi, it's the heartland of the Hui Muslim community in southern Yunnan. It's the largest mosque in Southwest China and one of the country's top 100 famous mosques.



Flanking the Prayer Hall are four striking minarets. The entire structure has a strong traditional Chinese architectural style.



The Prayer Hall



The roof features a traditional Chinese double-eaves Xieshan (歇山 - resting hill) design, while the center incorporates Arabic-style arches and colonnades. The base blends elements of a traditional Chinese Xumizuo (须弥座 - Sumeru throne pedestal), perfectly fusing Islamic culture with traditional Chinese architecture. The golden plaque overhead displays the Islamic Shahada: 'There is no god but Allah, and Muhammad is His messenger,' which is the most fundamental declaration of faith in Islam.



Arabic scriptures are inscribed on both sides of the archways. The top features the 'Basmala' (In the name of Allah), and the main section contains Chapter 112 of the Quran, Al-Ikhlas (Sincerity), one of the core passages Muslims must recite during daily prayers.



Non-worshippers aren't allowed inside the main hall, so I just snapped some photos from the doorway. Since Islam strictly prohibits idol worship, the interior is completely empty and minimal.



A devoted worshiper was deeply engrossed in his personal prayer (dua)—what was he reflecting on?

The doorway to the hall is drop-dead gorgeous and super artistic. The circular reliefs showcase Arabic calligraphy, featuring the 'Basmala' from the Quran which means 'In the name of Allah.' It's one of the most classic decorative elements in Islamic architecture, symbolizing praise and awe for Allah.

The layered arches of the colonnade stretch out, creating a solemn, deep, and majestic vibe. Collapse Read »

[Internet Repost]

A Study of Six Traditional Historic Mosques in Zhaotong, Yunnan: Historical Origins of 'Gaituguiqiu' and a Complete Photo Collection of Ming and Qing Chinese-Style Palace Mosques



Abstract:



A detailed investigation of six precious traditional Ming and Qing-style historic mosques in Zhaotong, Yunnan. Combining the historical context of 'gaituguiqiu' (replacing native chieftains with imperial officials) during the reign of Emperor Yongzheng with the ancestral origins of General Ha Yuansheng's soldiers who settled in the region, this guide features nearly 80 precious real-life shots documenting the Sino-Arabic blended artistry of double-eave Xieshan roofs, exquisite carved water-milled bricks, wooden beams and rafters, and Arabic scripture plaques.



In August 2020, during our honeymoon trip, Zainab and I went to Zhaotong to hang out, and sister Azi showed us around Zhaotong's gorgeous traditional mosques.



During the Ming Dynasty, Zhaotong belonged to the Wumeng Native Prefecture and was governed by Yi ethnic chieftains. In 1726 (the fourth year of Emperor Yongzheng's reign), Yun-Gui Governor-General Ortai began implementing 'gaituguiqiu' (replacing native chieftains with imperial officials) in Wumeng. The Wumeng Native Prefecture raised troops to resist, and Weining Central Division Major Ha Yuansheng, alongside Central Division commander Liu Qiyuan, crushed the Wumeng Native Prefecture and local chieftains everywhere, finally completing the 'gaituguiqiu' and renaming Wumeng to Zhaotong. Ha Yuansheng was a Hui Muslim originally from Hejian, Hebei. During the 'gaituguiqiu' campaign, some Hui soldiers followed Ha Yuansheng into Zhaotong, and after the war ended, they 'registered their land and settled down.'



After Wumeng was pacified in 1732 (the tenth year of Emperor Yongzheng's reign), because the war had caused a sharp drop in the population, the newly appointed Yun-Gui Governor-General Gao Qizhuo ordered the reclamation of wasteland for garrison farming. Hui Muslim families and entire villages from the neighboring Weining area in Guizhou moved into Zhaotong to claim land, causing the Hui population in Zhaotong to surge. Most of the traditional mosques still standing today were built during this period.



1. Tuogu Grand Mosque: 1730



2. Longtouxiang Mosque: 1746



3. Chachong Mosque: 1734



4. Tiejiawan Mosque: 1738



5. Baxian Grand Mosque: 1779



6. Songjiashan Mosque: 1730



1. Tuogu Grand Mosque: 1730



On the morning of August 10, sister Azi drove us from Zhaotong to Ludian to kick off our tour of traditional mosques. Our first stop was Ludian's most famous Tuogu Grand Mosque.



We received a super warm welcome from Imam Hai at Tuogu Mosque, and he walked us through the history and various legends of Tuogu Mosque in great detail.



According to the stone inscriptions, Tuogu Mosque was built in 1730 when Anlong Town Central Division Imperial Guard Ma Xiangqian and conquering imperial examination graduates, the brothers Ma Lincan and Ma Linchi, donated funds to build the main prayer hall. In 1755, at the suggestion of Imam Sai Huanzhang, local fellow Muslims pooled funds to build the minaret (唤醒楼, huanxinglou), side halls, and other structures.



Before stepping into the masjid, the first thing that catches your eye is the hexagonal, triple-eaved, pyramidal-roofed minaret, with the three-bay wooden 'Wujuan Hall' (Hall of Indefatigable Study) right below it. Hanging on the minaret is a plaque reading 'Universal Mercy Over All Creation' (普慈万有), which was gifted in 1746 by Ye Daxiong, the Imperial Garrison General of Eastern Zhaotong, Yunnan and hereditary Cavalry Captain. This plaque originally hung in the main prayer hall and was later moved to the minaret.



Imam Hai pointed out that some of the stone pillars of the minaret actually feature ancient fossils—something you probably won't find in any other mosque anywhere else.



Passing through the Wujuan Hall brings you to the courtyard, where four ancient cypress trees are planted, and right across from them sits the main prayer hall. The center of the main hall reads 'Happy Paradise' (快乐天堂), and around it are eight Arabic calligraphy panels which, according to Imam Hai, were penned by the mosque's second imam, the senior elder Sai Huanzhang Sai Lao Baba.



Inside the main hall is the Mihrab (窑殿, yaodian—the prayer niche), and its roof is also a pyramidal-pavilion style structure, echoing the minaret in the distance.



An ancient Qing Dynasty tabu box (wooden box used for religious items), which Imam Hai said they don't use anymore because it's just way too heavy.



A stone stele dating back to the Qianlong Emperor's reign.



2. Longtouxiang Mosque: 1746



After checking out Tuogu Grand Mosque, we headed over to another famous historic mosque in Ludian, Longtouxiang Mosque, where we were warmly welcomed by Imam Ma Liming.



Built in 1746, Longtouxiang Mosque follows traditional Yunnan mosque architectural style, featuring a courtyard enclosed by a minaret, north and south side halls, and the main prayer hall. Unlike Tuogu Grand Mosque, Longtouxiang Mosque's Mihrab doesn't have a pyramidal pavilion on top, and its minaret only has four corners and two eaves, making its grandeur slightly milder than Tuogu's.



Longtouxiang's newly built prayer hall is entirely wooden and super majestic—you can spot it from way down the road. I’m totally down with this approach of building a new hall nearby without destroying historic cultural relics. Over the last few years, I’ve seen way too many places ruthlessly tear down centuries-old heritage architecture just to build a new hall.



3. Chachong Mosque: 1734



After leaving Longtouxiang Mosque, we hit up another historic mosque in Ludian, Chachong Mosque. Built in 1734, Chachong Mosque's minaret is a three-story, hexagonal, pyramidal-roofed structure just like the one at Tuogu Grand Mosque, only slightly smaller in scale. Hanging at the entrance of the main hall is a plaque reading 'Profound Mystery and Great Might' (玄奇大能) erected in reverence by Sa Depin in 1906.



Chachong Mosque is also gorgeous, though it's not quite as famous as nearby Tuogu Mosque and Longtouxiang Mosque. When we dropped by for a visit, the imam happened to be away attending a religious gathering at Longtouxiang Mosque, but the imam’s daughter was an old friend of sister Azi, so we all had a great time chatting together.



4. Tiejiawan Mosque: 1738



From Chachong Mosque, we headed over to Tiejiawan Mosque. Back in 1731, the Tie family settled down in the northeastern part of the Taoyuan basin in Ludian. In 1738, Tie Wanxuan, along with Tie Wanjin and Tie Zhongxuan, talked things over and decided to build Tiejiawan Mosque right on top of a little hill sitting between the villages of Tiejiawan and Tie Jiamen, with Tie Wanxuan stepping up as the imam.



Above the main hall's entrance hangs a plaque reading 'Great Virtue Transforms All' (Dade Dunhua), gifted in 1810 by Da Xiong, the hereditary commander-in-chief and military governor of Zhaotong Dongxiong and surrounding areas, alongside another plaque reading 'Pure and Elegant Transformation' (Qingzhen Yahua), erected in 1844 by Tie Chengjin from the Zhaotong Left Garrison.



5. Baxian Grand Mosque: 1779



Heading back to Zhaotong from Ludian as the evening rolled in, we made our way to Baxian Grand Mosque, easily the most famous masjid in Zhaotong.



Baxian Grand Mosque was first built in 1731 and rebuilt in 1779. After the Wumeng region was pacified in 1730, Zhaotong's old city was pretty much in ruins, so the military headquarters was temporarily set up at Baxian Grand Mosque. The very next year, the mosque launched Zhaoyang Academy right here—the first academy established in Zhaotong after the imperial court replaced local chieftains with appointed officials (gaitu guiliu). In 1898, Baxian Grand Mosque brought on Grand Imam Ma Minglun to lead the community, and the masjid was chosen by the thirty-six mosques across Zhaotong, Weining, and Ludian to serve as the head administrative masjid.



Flanking the entrance of the main hall are stone-carved couplets reading, 'Conquering one's own ego is the true path; returning to the divine law allows one to stand before Allah in prayer.' Up above in the main hall hangs a super unique Arabic wooden plaque inscribed with verses from Surah Az-Zukhruf (Chapter 43, Verse 44) of the Qur'an. Right behind the main hall sits the yaodian (dome-like rear prayer tower) featuring a triple-eaved, four-sided pyramidal roof.



6. Songjiashan Mosque: 1730



That evening, we caught the Maghrib prayer at Songjiashan Mosque. It was still dusk when we walked into the hall, but by the time we finished praying and stepped outside, night had completely fallen.



Songjiashan Mosque isn't far from Baxian Grand Mosque, and it's another seriously gorgeous historic masjid. In the early Yongzheng years, when the imperial government reformed the administrative system in Zhaotong, a branch of the Ma family from Xiaba in Weining followed General Hasenyuan—who had led troops to pacify Wumeng—straight to Zhaotong. They ended up settling by Baxian Lake and built Songjiashan Mosque in 1730. Songjiashan Mosque shares the exact same historical background as Baxian Grand Mosque, though because the local Muslim population was smaller, it's not quite as massive.



Songjiashan Mosque started painting the gorgeous ceiling murals inside its main hall in 1762, and the whole interior renovation was finally wrapped up in 1832, making it an insanely precious artistic treasure tucked inside the masjid.











































































Collapse Read »

[Internet Repost]

Rare Historical Imagery: A Study of 1930s Mosques, Modern Education, and Hui Muslim Communities in the Menghua Plain, Weishan, Yunnan



Abstract:



A deep dive into rare historical photos taken in the 1930s in Yunnan's Menghua Plain (now Weishan County, Dali). Look back at the journey of educational pioneers like Grand Imam Na Runzhang in building modern middle schools, and witness the historical imprints of traditional Chinese-style mosques, schools, and communities in southwest Muslim villages nearly a century ago.



The Menghua Plain in Yunnan, home to eighteen local Muslim villages.



Muslim teachers and students from Xingjian Middle School in Yongjian Township, Menghua County (now Weishan County), posing for a group photo at the school gate, 1934–1935. In the front row is the renowned Yunnan Grand Imam, scholar, and educator Mr. Na Runzhang.



The original photo is labeled 'Na Hsiao-chang,' which refers to Principal Na, namely Na Runzhang.



Na Runzhang (1900–1971), given name Rongbin, courtesy name Runzhang, was from Najiaying, Tonghai, and came from a distinguished scholarly family of Islamic studies. In 1928, responding to an invitation from Hui Muslims in Baoshan, he founded the Baoshan Chinese-Arabic School, which taught both Chinese and Arabic. In 1942, after Baoshan was heavily bombed by invading Japanese aircraft, he took his family to take refuge in Xiaguan, Dali. Accepting an invitation from the Weishan County Muslim Association, he founded Xingjian Middle School and served as its first principal.



Local Hui Muslims in Menghua, Yunnan.



The tomb of Ma Zhu near Xiaoweigeng in Menghua, Yunnan.



Ma Zhu (1640–1711) is one of the four great classical Islamic scholars in Chinese history and one of the pioneers of translating Islamic texts into Chinese. Born in Baoshan, Yunnan, his Islamic name was Yusuf. According to the 'Genealogy of Sayyid Ajjal Shams al-Din of the Xianyang King Family,' Ma Zhu was of prophetic descent, claiming to be a 45th-generation descendant of the Prophet Muhammad. He was the 15th-generation descendant of Sayyid Ajjal Shams al-Din, the Governor of Yunnan during the Yuan dynasty and a holy descendant from Bukhara. He passed the imperial county-level examination at age 16, served as a Hanlin scholar under the Southern Ming Yongli Emperor at 18, and later served as an imperial bodyguard. After the Qing army overthrew the Southern Ming regime, he 'lived in seclusion to teach, supporting himself through his writing,' while diving deep into Confucianism and Buddhism. At age 30, he traveled to Beijing to study Arabic, Persian, and Islamic classics. Returning to Yunnan, he continued teaching within Muslim communities. Throughout his lifetime, he authored monumental works such as 'Qingzhen Zhinan' (Guide to Islam), the essay collection 'Jingquan Ji,' and 'Chuqiao Lu.'



The 1st and 2nd preaching and propagation teams of Xingjian Middle School posing with Dali Hui Muslims after receiving a commemorative banner from them following a mission to Xizhou Village, Dali. The second person from the left and second from the right in the front row are both imams.



On the minaret of the Wuliqiao Mosque in Dali, a person on the left strikes a wooden clapper to announce the time for the five daily prayers, 1934–1935.



Haji Hu of the Huihuideng Mosque in Menghua County, Yunnan, holding a framed picture of the Kaaba in Mecca, 1934–1935.

The mihrab (prayer niche), minbar (pulpit), and prayer rugs inside the oldest mosque in Kunming.

A prayer scene inside a mosque, exact location unknown. Based on the floral patterns painted in the mihrab, it is suspected to be a mosque in the Yunnan region, likely one of the eighteen mosques in the Menghua area.

Several men and boys praying in a mosque, with one boy turning his head to look at the camera; exact location unknown. Based on the style of the mihrab, it is guessed to be a mosque and Hui Muslims from the Menghua area in Yunnan.

Photos from the Claude L. Pickens collection.

Claude L. Pickens, whose Chinese name was Bi Jingshi. In 1926, Pickens and his wife were sent to China as missionaries by domestic and international mission boards. They first studied Chinese at the Nanjing Language School, then moved to Shanghai where Pickens joined the Society of Friends of the Moslems in China, serving as secretary, while his wife edited the society's newsletter.

He preached in Hankou from 1927 until 1937. In 1933, Pickens accompanied his father-in-law on a survey of Muslim areas in Northwest China. In 1936, Pickens once again led an expedition team deep into Muslim-inhabited areas of Northwest China to research and preach. During his surveys, he used photography to document famous mosques, imams, Islamic prayer services, and Muslim customs across China, truthfully reflecting the living conditions of Chinese Muslims at the time, while also extensively recording local customs and cultures along the way.

These photos were not taken by Pickens himself, but were instead taken by William J. Drew, a missionary in Yunnan, and mailed to Pickens. Collapse Read »

[Internet Repost]

Exploring Nagu Town by Qilu Lake in Tonghai, Yuxi: The Majestic Najiaying Mosque and Authentic Halal Yellow Beef



Summary:



Explore Nagu Town, a centuries-old, purely Hui Muslim historic town nestled by Qilu Lake in Yuxi, Yunnan. Marvel at the grand and historic Najiaying Mosque (Najiaying Mosque), take in the winter views of seagulls fluttering gracefully by the lakeside, and savor the town's renowned, authentic fresh halal beef alongside traditional local crafts.



Built right along the shores of Qilu Lake, the predominantly Hui Muslim town of Nagu sits about 25 kilometers from my resort near Fuxian Lake. After accidentally stumbling across some insanely fragrant beef there on a past trip, I've made it a rule: whenever the beef craving hits, I’m heading straight to Nagu.



The vendors in Nagu always leave a super warm impression—they're genuinely honest and keep their word. Aside from the beef, the town boasts some seriously delicious halal eateries, top-quality steel knives, and the most chill walking paths along the lake. Every winter, massive flocks of seagulls gather to winter by Qilu Lake, making it an absolute hotspot for hanging out with and feeding the gulls.



The absolute standout of Nagu Town is the Najiaying Mosque (Najiaying Mosque). Majestic and steeped in history, it's a classic Chinese Islamic masjid. Legend has it that its construction was commissioned in the late 13th century by Nasr al-Din, who served as the governor of the Yunnan Branch Secretariat, with further expansions taking place during the Kangxi reign of the Qing Dynasty.

Walking up the steps lined with various potted plants, you'll see gorgeous marble tiles gleaming brilliantly under the blue sky. Inside, the spacious hall laid with pink carpets is spotless and bright—definitely worth checking out. Collapse Read »

[Internet Repost]

The legendary Halal spot in Kunming you gotta hit straight off the train! Real talk photo gallery of the super hyped sour cabbage beef hot pot and signature cold chicken near North Station.



Summary:



Checking out the mega-popular Halal copper pot hot pot joint near Kunming North Station where people literally roll up with their suitcases and wait in line. Featuring real talk photos and reviews of the sour, crunchy chunks of aged pickled cabbage broth, melt-in-your-mouth beef slices that cook in seconds, and the ultra-savory, flavorful signature caoguo liangji (cold chicken spiced with black cardamom).



Once you hop off the train, don't even waste time wandering around—just make a bee-line for the Halal hot pot spot near Kunming North Station. When I rolled up dragging my suitcase, the place was already completely packed. Total foodie hotspot vibes.



For the soup base, definitely go with the suancai (pickled cabbage) hot pot. The pot comes loaded with huge chunks of old suancai that pack a serious sour punch and stay super crunchy. Honestly, whatever you dip in there picks up that tangy, appetizing flavor, making you hungrier with every bite.



All the meat dishes are absolute hits—zero chance of ordering a dud. The liangji is sliced super neatly, and the chicken is firm without being dry. After a quick soak in the soup, it soaks up all those tangy flavors and tastes amazing. The sliced raw beef is the MVP though—drop it in the boiling pot for just a few seconds and it's good to go. It's so tender it practically melts, packed with that fresh beef flavor.



You seriously gotta try the niurou ganba (cured dried beef) boiled in the hot pot. The longer it boils, the more aromatic it gets. It has this super unique flavor that’s totally unforgettable. The xionglian (beef brisket fat) is another must-eat—the edges get crispy, it's not greasy at all, and it pairs insanely well with the sour cabbage broth.

To carb up, the ganba yangyu menfan (dried beef and potato claypot rice), cooked right in an aluminum pot, is the absolute move. It arrives at the table still sizzling, the potatoes are super soft and fluffy with a hint of smoky char, and the socarrat (crispy rice crust) at the bottom is super crunchy. Mixed with bits of ganba and rice, getting a bite of rice and meat together is the ultimate satisfaction.

The veggie selection is self-serve, super fresh, and clean—grab as much or as little as you want. Throwing potatoes, tofu, and vermicelli into the sour soup means every single bite soaks up all that flavor.

If you're traveling in Kunming, even if you're lugging your suitcase around, you gotta make time for this meal. Totally worth it, zero regrets!

Yunniufu Yunnan Beef Soup Pot (Halal) Collapse Read »

[Internet Repost]

Halal Map of Hangzhou: Guide to Heritage Spots and Regional Halal Flavors

Abstract:



A comprehensive and systematic breakdown of Hangzhou's halal food landscape, covering traditional heritage restaurants, signature Xinjiang spots, exotic Middle Eastern flavors, and convenient chain eateries. Providing residents and visitors in Hangzhou with a clear, practical guide and complete route map for hunting down delicious halal food.

Hangzhou’s halal scene runs as a path you can follow. Legacy sets the pace, Xinjiang builds the table, Middle Eastern kitchens reset the rhythm, and chains plus campus zones handle daily use. Stable structure, easy decisions.



Hangzhou’s halal scene runs as a path you can follow. Legacy sets the pace, Xinjiang builds the table, Middle Eastern kitchens reset the rhythm, and chains plus campus zones handle daily use. Stable structure, easy decisions.

Start around Hefang Street. Qingyazhaian anchors the area, tied to the Fenghuang Mosque (Phoenix Mosque) skewer lineage—clean heat, steady output, the fixed point. Around it, the options open up: Dongyishun for fast hybrid meals, Yifengxiang for a fuller Northwest spread, Xibei Renjia for a more direct grill rhythm. Everything sits within a few steps, easy solo. Nearby, Phoenix Halal Snacks brings it back to everyday; spots like CUMIN add long-run consistency—years of steady output, rarely misses, a reliable fallback in the area.



Start around Hefang Street. Qingyazhaian anchors the area, tied to the Phoenix Mosque skewer lineage—clean heat, steady output, the fixed point. Around it, the options open up: Dongyishun for fast hybrid meals (including some Middle Eastern options), Yifengxiang for a fuller Northwest spread, Xibei Renjia for a more direct grill rhythm. Everything sits within a few steps, easy solo. Nearby, Phoenix Halal Snacks brings it back to everyday; spots like Cumin add long-run consistency—years of steady output, rarely misses, a reliable fallback in the area.

Move outward and Xinjiang takes over the table, split into two modes. Pamir Restaurant anchors the traditional path—grounded flavor, steady structure, built for groups; Afanty opens that same lane into a more social format—larger room, more energy, suited for gatherings and longer meals. The mall version, like SERINDIA, tightens everything—more controlled room, more controlled output, easier when you want a softer pace.



Move outward and Xinjiang takes over the table, split into two modes. Pamir Restaurant anchors the traditional path—grounded flavor, steady structure, built for groups; Afanty opens that same lane into a more social format—larger room, more energy, suited for gatherings and longer meals. The mall version, like SERINDIA, tightens everything—more controlled room, more controlled output, easier when you want a softer pace.

The Xinjiang lane runs deep—spots like Li Li Yang Ke, Husaini Gobi Desert, and Xibei Dongxiang Lou spread across the city as reliable stops.



The Xinjiang lane runs deep—spots like Li Li Yang Ke, Husaini Gobi Desert, and Xibei Dongxiang Lou spread across the city as reliable stops.

Middle Eastern sits as a reset. Souq runs dual nodes—PAFC and Shanzeli—lighter spice, clean builds, an easy shift out of heavier meals.



Middle Eastern sits as a reset. Souq runs dual nodes—PAFC and Shanzeli—lighter spice, clean builds, an easy shift out of heavier meals.

New openings sharpen the map. Lale Turkish lands in Hubin with an Ottoman-leaning format; Multan Pakistani opens in Chez Lotus with deeper spice and stew-driven structure; Ayoubu Pizzeria appears in Sandun and Xiaohe for a more casual, pizza-driven lane; Westlake 66 in Wulin is set to bring in Sultan Restaurant as a new Middle Eastern node.



New openings sharpen the map. Lale Turkish lands in Hubin with an Ottoman-leaning format; Multan Pakistani opens in Chez Lotus with deeper spice and stew-driven structure; Ayoubu Pizzeria appears in Sandun and Xiaohe for a more casual, pizza-driven lane; Westlake 66 in Wulin is set to bring in Sultan Restaurant as a new Middle Eastern node.

Further out, the campus belt takes over. Xiasha and Xiaoheshan concentrate density—shawarma and burgers as repeat meals, low price, low friction. Xiaoheshan runs Sultan Shawarma, and Amman Shawarma in sequence; Xiasha clusters ARABESKA for Arab expression, Sefar for efficiency, and Sultan for a steady shawarma line.



Further out, the campus belt takes over. Xiasha and Xiaoheshan concentrate density—shawarma and burgers as repeat meals, low price, low friction. Xiaoheshan runs Sultan Shawarma, and Amman Shawarma in sequence; Xiasha clusters ARABESKA for Arab expression, Sefar for efficiency, and Sultan for a steady shawarma line.

When you don’t want to think, the system tightens. Pin Hui Wei Taste Halal spans the city—six locations, consistent output, always available. Chains like Ma Yi Jong and Chen Xiang Gui turn Lanzhou noodles into a reliable mall solution. Muyangke and Yangbatou extend the system into halal hotpot—slower pace, still steady for groups.



When you don’t want to think, the system tightens. Pin Hui Wei Taste Halal spans the city—six locations, consistent output, always available. Chains like Ma Yi Jong and Chen Xiang Gui turn Lanzhou noodles into a reliable mall solution. Muyangke and Yangbatou extend the system into halal hotpot—slower pace, still steady for groups.

Finding halal food in Hangzhou is straightforward: Xinjiang, Xibei (Northwest), and even many Dongbei (Northeast) restaurants operate within the halal system, with strong density across the city—you’ll run into it in most neighborhoods. Look for the "清真" (Halal) characters or signage at the entrance.



Finding halal food in Hangzhou is straightforward: Xinjiang, Xibei (Northwest), and even many Dongbei (Northeast) restaurants operate within the halal system, with strong density across the city—you’ll run into it in most neighborhoods. Look for the “清真” characters or signage at the entrance.

The move is simple: solo—hit a legacy spot and finish fast; groups—run the traditional Xinjiang line; reset—Souq; no thinking—Pin Hui Wei; campus zones—rotate shawarma and burgers. Follow the path and you land right.

The move is simple: solo—hit a legacy spot and finish fast; groups—run the traditional Xinjiang line; reset—Souq; no thinking—Pin Hui Wei; campus zones—rotate shawarma and burgers. Follow the path and you land right. Collapse Read »

[Internet Repost]

【Food Edition】Pin Hui Wei Hangzhou Halal Lamb Review: Authentic Dongxiang Hand-Grabbed Lamb and Northwest Halal Flavors Tested

Summary:

A firsthand foodie visit to Pin Hui Wei, a top-rated Halal Northwest Chinese restaurant in Hangzhou, featuring a detailed review of their signature shouzhua yangrou (hand-grabbed lamb), da pan ji (big plate chicken), and authentic wheat noodles. With lamb flown in fresh and zero gamy odor, it showcases Hangzhou's high-tier Halal dining scene and a cozy vibe.

Pin Hui Wei is the lamb spot I've visited the most in Hangzhou, and I honestly think their shouzhua yangrou (hand-grabbed lamb) easily ranks among the best in the city. My go-to location is the one near Zhenning Road Metro Station.

Back in the day, Pin Hui Wei only had two locations, with the flagship store near West Lake. I tried that one once, but it just didn't hit the spot quite like the Zhenning Road branch. I keep coming back here every so often because the quality is consistently on point. This latest visit definitely didn't disappoint—it's still a spot totally worth checking out. That said, there was one major service screw-up this time that I'm saving for a rant at the end.

Let's talk about the food first.



[Shouzhua Yangrou (Hand-Grabbed Lamb)]

The shouzhua yangrou (hand-grabbed lamb) is their signature dish and it is seriously good! Basically a mandatory order for me every single time. You couldn't pick specific cuts in the past, but this time I noticed you can choose between lamb chops, lamb leg, or lamb neck. Before, they'd usually serve a mix of chops and some bony ribs that were kind of a pain to eat. I personally love the fatty, super tender cuts, so I went straight for the pure lamb chops this time.

The lamb overall is super tender with hardly any gamy flavor. The fat parts are melty and sticky without feeling greasy at all; apart from a couple of lean pieces near the spine that were a tiny bit dry, the rest had an amazing texture. It’s got that killer balance of fat and lean meat with distinct layers—the fat is melty, the lean meat is bouncy and flavorful, and the more you chew, the better it gets.

The meat is already seasoned beforehand with salt as the main star, so you can totally eat it plain and it won't taste bland at all. The restaurant also gives you two dipping sauces: chili oil and a dry powder spice mix that looks like it's got salt and chili flakes. Both are great, but I'm definitely a bigger fan of the powder.

[Guoyou Rou Bianmian (Stir-Fried Pork/Meat Over Pulled Noodles - *Note: Halal version made with beef/lamb*)]

This mixed noodle dish is so good! When I first started coming here, it was called Xinjiang bianmian (Xinjiang pulled noodles), but they changed the name to guoyou rou bianmian about two or three years ago. The noodles have a great chewy bite to them and never feel soggy. The veggies include onions, tomatoes, small meat slices, green peppers, and red peppers, and the quality is solid across the board. The tomatoes especially bring a massive flavor punch with a natural sweetness that almost makes you want to ask them where they buy their produce.



The overall seasoning leans savory with a rich aroma and just a tiny, subtle hint of sweet-and-spicy. You can see a good layer of red chili oil at the bottom of the bowl, so make sure you toss everything really well before digging in so every single noodle is coated in that sauce.

[Kawass]

I tried a drink this time, and to me, it tastes like Kvass spiked with a bit of honey. It's actually pretty good and way smoother than standard Kvass.

[Yangrou Chuan (Lamb Skewers)]

I've ordered the lamb skewers a few times before, trying both the big and small sizes. The meat is generally quite tender, though every now and then you might hit a couple of slightly tough pieces. The seasoning is pretty standard for a BBQ joint—leaning savory—and the overall quality stays consistently decent. Didn't order them this trip, but based on memory, it's a safe bet that won't disappoint.

[Nang Baorou (Naan-Soaked Lamb)]



I've only ordered this once, but it left a great impression. Since there are usually just two of us, a plate of shouzhua yangrou (hand-grabbed lamb) plus a carb dish means we literally can't finish a dish this massive, so I always have to reluctantly pass and save it for when we have a bigger group. This dish features a whole piece of naan bread and lamb chunks soaking together in a rich, savory sauce. The portion of lamb is generous, and the meat quality is top-notch. I'm personally obsessed with letting the naan soak up the sauce until it's soft—once it absorbs all that meaty flavor, the taste multiplies instantly. The overall flavor profile hits a fusion of savory, sweet, spicy, and aromatic notes that totally match my palate.

[Shouzhua Fan (Hand-Grabbed Rice / Pulao)]

From what I remember, it's pretty standard and solid—you get a clear meaty aroma with a touch of sweetness, and overall it tastes fine. But it's genuinely been a long time since I last ordered it, so I can't give a super detailed breakdown.

Usually, when there are two of us, we order an order of shouzhua yangrou (hand-grabbed lamb), a plate of guoyou rou bianmian (pulled noodles), and maybe some yangrou chuan (lamb skewers) depending on how hungry we are. Back when my appetite was bigger, we'd add an order of shouzhua fan (pulao) too, but we honestly couldn't finish it all, so my memory of the rice and skewers might be slightly off. Still, all the dishes I mentioned above are basically foolproof, and the overall quality is good enough that I can blindly order them without looking at the menu.

Now let's have a quick rant about what totally killed my vibe this time. After we ordered, the server walked over and told us they were out of lamb chops for the shouzhua yangrou (hand-grabbed lamb), asking if we wanted to switch to lamb leg instead. But we basically only eat the chops, and we specifically came here today just for those, so we immediately told them to just cancel the order. Less than a minute later, the server came back and told us we just needed to wait five minutes because a fresh batch of lamb chops was currently being made. Hearing that made zero sense to me—if you had them, why come over and say you didn't and try to make us switch to the leg? At that point, it had only been a second since we ordered, and we weren't rushing anyone. Can't we wait five minutes? It's not like we were waiting fifty minutes. If we hadn't threatened to cancel, would you have even bothered to tell us a fresh batch was cooking? That customer experience was seriously terrible!

Pin Hui Wei, do you even realize how long I've been a loyal customer? Ever since you were tucked away in the back of the mall, back when you used paper menus, back when hardly any stores in the mall were open, back when your bianmian was still called Xinjiang bianmian, and back before the shouzhua yangrou (hand-grabbed lamb) prices went up—I've been here. After all these years, I've always stood by your flavors, which is exactly why the staff's handling of this situation felt so deeply disappointing.

I'll probably still come back for the food in the future, but one thing is for sure—if I ever hear 'we're out of lamb chops' again, I'm literally getting up and walking out. Collapse Read »

[Internet Repost]

The Crispy Beef Pan-Fried Buns Locals Line Up For! Hangzhou Zhongshan Middle Road Halal Spot: Exploring Mutton Shaomai and Golden, Crispy-Bottom Buns

Summary:

Stroll down Southern Song Imperial Street and Zhongshan Middle Road to discover a beloved neighborhood halal spot cherished by old locals. Featuring golden, crispy-bottomed niurou jianbao (pan-fried beef buns), juicy lamb shaomai (steamed lamb dumplings), and rich beef vermicelli soup, it serves up a steaming hot slice of local street-side halal culture.



If you enjoy this, please tap the star in the top right corner

or share it ~ Thank you!

Zhongshan Middle Road in Hangzhou is a magical street. Step off West Lake Avenue and you're right on Southern Song Imperial Street, where old-school Hangzhou daily life unfolds at an unhurried, steady pace. Walk just a short distance, and an ancient building with upturned eaves suddenly catches your eye. Featuring double-eaved octagonal roofs and soaring corner tips, Arabian-style domes are hidden beneath traditional Chinese architecture—a striking blend that makes you stop in your tracks for a second look.



This is the Fenghuang Mosque (Phoenix Mosque).

Originally built during the Tang Dynasty and once known as Zhenjiao Temple (True Teaching Mosque), the entire complex resembled a phoenix spreading its wings, which is how it earned this poetic name. Destroyed by war during the Southern Song Dynasty, it was rebuilt during the Yuan Dynasty when a wealthy Islamic master from the Western Regions named Alaoding donated funds, giving it the look you see today.

Alongside Yangzhou's Crane Mosque, Quanzhou's Kirin Mosque, and Guangzhou's Lion Mosque, it is known as one of the four great ancient mosques along China's southeast coast. For over a millennium, it has remained the heartbeat of Hangzhou's Muslim community. Surrounding the mosque, Hui Muslims gradually formed a unique halal food scene, turning the Zhongshan Middle Road area into the most authentic spot in Hangzhou for halal flavors.



At its core, the charm of halal street food comes down to one word: "clean." With no tobacco or alcohol allowed, strict ingredient selection, and careful ritual slaughter, the meat quality is exceptionally pure. Among all halal snacks, niurou jianbao (pan-fried beef buns) are a staple at almost every spot.

Halal niurou jianbao are actually more accurately called "water-pan-fried beef buns." The cooking method is totally different from Shanghai's shengjianbao (crispy pan-fried soup buns) or Hangzhou's guotie (crispy beef potstickers): oil is added to a flat-bottomed skillet first, then the buns go in and water is added before covering them to steam. Once the water evaporates and the buns are nearly cooked through, a final drizzle of oil is poured in to fry up a crispy, golden bottom. This gives them the soft, fluffy texture of steamed buns combined with the crisp, savory crunch of pan-frying. One side is golden and crispy, the other is snowy white and soft, wrapping a solid, hearty beef filling right in the center. Take a bite, and the crispy bottom, soft wrapper, and savory beef juices burst in your mouth all at once—a level of satisfaction regular pan-fried buns just can't match.

Right by the back door of Phoenix Mosque sits a small halal eatery. Once simply called "Halal Snacks," its sign now reads "Phoenix Halal Snacks," and it has been rooted in Hangzhou for at least a dozen years. The owner is a local Hangzhou Hui Muslim.



The shop isn't large, but it's kept bright and spotless. The tables and chairs are standard setup for an old-school snack shop with no flashy decor. Service is fast, so you won't be waiting long.

Niurou Jianbao (Pan-Fried Beef Buns)

Their undisputed heavyweight champion.



Some people make a special trip just for these buns, often packing up 10 to go. They aren't small either; unlike the bite-sized, delicate versions you find in Henan or Shandong, Hangzhou's beef pan-fried buns take the hearty route. Thick wrappers loaded with filling, they feel heavy and substantial in your hand. Fresh out of the pan, the dough gleams with a golden luster, and the bottoms are fried to a crispy, savory crunch. Bite through the soft, fluffy wrapper, and you'll find a generous, tightly packed ball of beef filling bursting with rich juices. The seasoning is clean and straightforward—no heavy, overpowering spices, just the pure, natural flavor of the beef.

Yangrou Shaomai (Steamed Lamb Dumplings)

The mutton shaomai are an absolute must-try and have racked up tons of glowing reviews. A steamer basket costs twenty yuan, and the wrappers are so thin you can vaguely see the pink, tender meat filling inside. There's no dry white flour "snow cap" on top; instead, the pleated edges of the wrappers fan out naturally, folding like flower petals—they're a joy just to look at. Pick one up and you'll feel its weight; take a bite and it immediately oozes juices—truly the kind that bursts in your mouth.



The lamb filling is fresh, tender, and juicy, with zero gamey odor. Word is the mutton is sourced specifically from China's Northwest. Hangzhou locals love shaomai with thin wrappers, generous fillings, and plenty of broth, and this spot nails every single requirement. One reviewer raved, "Way better than the mutton soup restaurants!"

Yangrou Chuan (Mutton Skewers)

Five yuan a skewer—an absolute bargain in today's Hangzhou.

Alternating fat and lean meat threaded onto iron skewers, they sizzle away as they grill. When served, the surface has a slight smoky char while locking in the juices inside. The seasoning leans Northwest-style, with cumin and chili flakes applied with restraint so they don't overpower the meat, letting the natural flavor of the lamb truly shine.

Some say the mutton skewers around Phoenix Mosque used to be some of the best in all of Hangzhou. While more young foodies come out for skewers these days and quality can occasionally fluctuate, overall, getting this kind of quality mutton skewer for five yuan leaves zero room for complaints.

Phoenix Halal Snacks Address: No. 227 Zhongshan Middle Road, Shangcheng District, Hangzhou (Back door of Phoenix Mosque)

⏰ Business Hours: Approx. 08:00 – 19:00 (Call ahead to confirm before heading out) Collapse Read »

[Internet Repost]

Alcohol-Free Halal Spot: BBQ & Malatang Joint · Exploring Authentic Halal Flavors in Shangcheng District, Hangzhou, Zhejiang

Summary:



Checking out an alcohol-free halal spot located right at the intersection of Zhongshan Middle Road and Sanyuanfang Alley in Hangzhou's Shangcheng District. Specializing in fresh-grilled lamb skewers, authentic halal malatang (spicy hot pot), and specialty wheat noodles, this spot strictly follows halal guidelines to create a stress-free, welcoming hangout for everyday meals.

Address: Just a few dozen meters south of the intersection of Zhongshan Middle Road and Sanyuanfang Alley, Shangcheng District, Hangzhou, Zhejiang Province



It's this exact shop with the malatang on the left and the lamb skewers right next door in the photo above.

Both storefronts are run by the same family.



The owner looks like he's part of the Salar ethnic minority from Northwest China.

Just like our previous restaurant recommendations, this place strictly holds down the fort as an alcohol-free and smoke-free halal spot. Even though it's a hole-in-the-wall joint, they're staying true to that core value deep in their bones, so major props to them!



This is the malatang storefront. I went at night so the photo isn't amazing, just bear with it.

The veggie and meat options for the malatang look pretty much like this. While it's not an exhaustive selection, it's totally solid with plenty of ingredients prepped and ready. The frozen meatballs and sausages are basically all brands from Northwest China with reliable halal sources, so you can eat completely worry-free.



The malatang here is priced by weight at 25 RMB a pound. The two of us racked up this massive bowl for just 50 RMB. That is a seriously budget-friendly, honest price for Hangzhou. I totally recommend it for students on a tighter budget, because finding affordable halal malatang in major big cities is genuinely tough, so I had to put this on your radar.

A plump, round beef ball bursting with juice



Total juice explosion!

Wash it down with a cold Dayao (sparkling malt beverage)



That is straight-up absolute perfection.

Finally, I'm dropping their in-house BBQ price menu right here for y'all.



Since we were already stuffed from malatang, we didn't end up ordering any BBQ.

According to locals, their BBQ stand has been operating right here for over a decade. If you're craving grilled skewers, you can honestly order blindly—no risk of a bad meal.



As for the prices, they are super wallet-friendly and budget-conscious!

Trust me on this, guys!



For real! I actually went and asked around before writing this!

Alright, time to wrap it up with a final review:

The malatang here is super wallet-friendly and unpretentious.

The flavor leans just a tiny bit on the heavy side. Um… my palate is pretty light, so this totally depends on your personal taste.

As for cleanliness, it’s got that classic hometown neighborhood diner vibe, where the focus is all on the flavor, so we can totally overlook that.

I didn't get to try the BBQ myself, but the hype for their skewers is off the charts with tons of varieties.

Plus, locals and regular customers rave about it endlessly!

So if you're trying to find a spot in Hangzhou to kick back and crush some skewers, I seriously recommend checking this out!

Let me whisper a ㊙️ secret to you guys:

Fenghuang Mosque (Phoenix Mosque) is just a tiny bit past the pedestrian overpass from this shop—seems like it's under 180 meters away. So once you finish eating and it's time for prayer, heading over to perform your dua is super convenient!️

Alright, dropping my food-recommendation manifesto once more.

Check out the picture below! Collapse Read »

[Internet Repost]

Regional Flavors: A Chronicle of Tasting Authentic Northwest Halal Cuisine and shouzhua yangrou (hand-grabbed lamb) on Chuangjing Road in Hangzhou

Abstract:

A documentation of the unforgettable experience tracking down authentic Northwest Chinese cuisine along Chuangjing Road in Hangzhou's Future Science City. The rich aroma of cumin and meat, tender lamb, and chewy noodles soothe the palates of urban diners, showcasing the gorgeous blend of bold Northwest flavors with the delicate, refined vibe of Jiangnan (southern China).



Sometimes, when you're craving Northwest Chinese cuisine, what you're really chasing is that fresh lamb flavor, the punch of cumin, the chew of handmade noodles, and that pure, unadulterated bliss of devouring a massive, meaty meal.

Especially in southern cities like Hangzhou and Shanghai, a lot of dishes get dialed back to be lighter, sweeter, and softer. Even certain dishes with deeply distinct regional styles slowly vanish because locals assume 'southerners aren't into that.'

So walking into Pinhuiwei Halal Northwest Cuisine near Chuangjing Road this time, the first impression was honestly great—the storefront sign pops, walking in gives you an unmistakable halal dining vibe, and the open counter puts the dishes, drinks, and desserts right out on display. The whole place feels super bright and clean, giving you an immediate sense of reassurance about their hygiene and food safety.



No. 524-5 Longtan Road, Yuhang District

(250 meters from Exit C of Chuangjing Road Metro Station)

#shouzhua yangrou (hand-grabbed lamb)



The lamb is braised super tender. With just a gentle pull, the meat slides right off the bone. It melts in your mouth while keeping that satisfying fibrous texture without ever tasting dry. The best plot twist? They've nailed the gamey smell—that inherent freshness of the lamb is fully there, but without any of that off-putting, funky sheep odor. It comes with minced garlic and chili oil dips on the side. Honestly, I totally recommend tasting it plain first to vibe with the pure, unadulterated lamb flavor. Once you're a bit in, dip it in the garlic or chili oil to unlock a whole new dimension of flavor.

Rating: ⭐⭐⭐⭐⭐

#Yangrou Chuanr (Lamb Skewers)



If shouzhua yangrou is all about 'freshness,' then lamb skewers are all about one thing—aroma. Chunk after chunk of chunky, perfectly proportioned fatty and lean lamb are threaded onto iron skewers. As they roast, the charcoal fire slowly renders out the fat, leaving the outside with a slight crisp while the inside stays juicy. That fat, in particular, gets rendered down until it's smoky and fragrant without feeling greasy at all—it basically supercharges the aroma of the whole skewer. Finishing it off with a heavy dusting of cumin and chili flakes is the absolute soul of Northwest BBQ. Sizzling with oil and reeking of glorious cumin, devouring these straight off the grill while they're piping hot is the only right way to eat them.

Rating: ⭐⭐⭐⭐⭐

#Yangrou Shouzhua Fan (Lamb Pulao / Hand-Grabbed Rice)



When it hits the table, the rice is a gorgeous golden yellow with every single grain standing on its own. The grains drink up all that rich lamb fat, making every bite oily, savory, and sticky-soft. Paired with sweet carrots and raisins, the sweetness dials back the richness of the lamb fat just a bit. Topped with massive chunks of lamb, shoving a spoonful of rice, meat, and carrots all into your mouth at once hits you with maximum satisfaction. Plus, the spot serves it with refreshing little side pickles to help cut through the richness after a heavy streak of meat-eating.

Rating: ⭐⭐⭐⭐⭐

#Niurou Jiasha (Crispy Beef Sandwich Fritters)



The outside is a thin, egg-like crepe wrapped around finely minced beef, and you can choose between a sweet-and-sour or hot-and-sour flavor profile. Personally, I totally lean toward the hot-and-sour option. Since your table is already packed with heavy meat dishes, going for the sweet-and-sour vibe might start feeling a bit cloying halfway through. The hot-and-sour version actually brings out the beef's savory punch much better while giving the whole spread a nice little flavor kick.

Rating: ⭐⭐⭐⭐

#Lapi Niurou Ruanbing (Beef Tenderloin & Lapi Rolls)



The lapi (wide mung bean noodles) look bright red at first glance, so you'd totally expect them to bring serious heat, but they're honestly not as spicy as they look. Especially once you wrap all the ingredients up into the flatbread, the heat gets mellowed out by the dough and the other components, keeping the whole bite totally balanced. If you can handle a little spice in your daily life, but aren't a total hardcore chili-head, you should definitely give this one a shot.

Rating: ⭐⭐⭐⭐

#Shousi Jiaomaji (Hand-Torn Pepper-Numbing Chicken)



The first thing you get when this chicken hits your palate is pure freshness, followed by a slow, creeping wave of tongue-tingling huajiao (Sichuan peppercorn) numbing flavor. It’s not that aggressive kind of heavy seasoning that instantly paralyzes your tongue on bite one; instead, it's a fresh, zesty numbing sensation that just gets better and more addictive the more you eat. That said, if we're talking value for money, a slightly bigger portion size would make it an absolute winner.

Rating: ⭐⭐⭐⭐

#Qiangchao Lianhuabai (Wok-Tumbled Cabbage)

Long story short, it's just cabbage, but man, they stir-fry it right. The lianhuabai (cabbage) keeps its crisp, tender texture without getting overcooked, letting you taste those fresh, crunchy fibers in every bite. The flavor leans mildly sour and sweet, topped off with that distinct smoky aroma from high-heat wok-tossing. It feels like they definitely threw a pinch of white sugar in there, so the sourness isn't overly aggressive; instead, it blends into a subtle sweet-and-sour profile that makes it the ultimate palate cleanser.

Rating: ⭐⭐⭐⭐⭐

Programmer's Post-Meal Verdict

Eating my way through this spot, my biggest takeaway definitely isn't 'every single dish is flawless.' In fact, it's got a few minor flaws—like the smaller portion on the pepper chicken, or the fact that some dishes might feel a bit too heavy and oily for folks not used to a rich meat diet. But overall, it genuinely nails that craving I had for that distinct lamb aroma, cumin punch, oily, savory pulao, and the straight-up, bold flavor punch of Northwest cuisine. If you're a fellow hardcore carnivore and carb-lover, there's a really high chance you're gonna walk out of here with a super happy food coma. Collapse Read »

[Internet Repost]

Academic Research: Deciphering Newly Discovered Imam Tombstones at Hangzhou's Yong'an Muslim Cemetery: New Evidence on Islamic History and the Fenghuang Mosque's Imam System

Abstract:

Through detailed textual research on newly discovered tombstones of imams dating from the Daoguang, Xianfeng, and Republican periods at Hangzhou's Yong'an Muslim Cemetery, this study fills a historical gap in the lineage of Hangzhou's Islamic leaders and provides precious first-hand physical evidence for the three-imam system historically practiced at Fenghuang Mosque (Phoenix Mosque).



Academic Research:

Discovery of Imam Tombstones at Hangzhou's Yong'an Muslim Cemetery

Guo Chengmei, Yang Hua



Abstract

Three tombstones respectively bearing the titles of "Grand Imam" and "Third Imam" have been discovered at the Yong'an Muslim Cemetery in Hangzhou. Dating to the Daoguang, Xianfeng, and Republican eras, these stones provide concrete evidence that Fenghuang Mosque once practiced a three-imam system. The subjects of these three tombstones have rarely been mentioned in academic circles, and their indisputable roles as religious leaders offer fresh content and fertile ground for researching late Qing and Republican-era Islam in Hangzhou. This article offers a preliminary decipherment of the inscriptions on these three steles. Around the 1930s, titles like "Grand Imam" disappeared from Yong'an Cemetery, replaced by terms such as "Ahong (Islamic teacher/imam)" and "Jiaozhang (chief imam/dean)", indicating that the Fenghuang Mosque's three-imam system was no longer in practice. This historical shift was linked to the rising status of community elders, the gradual dilution of the imams' administrative powers, and external influences.

Keywords



Fenghuang Mosque (Phoenix Mosque); Three-Imam System; Tombstones

1. The Discovery of Grand Imam, Third Imam, and Imam Tombstones in Hangzhou

Historically, the three-imam system was one of the organizational structures used in inland China's mosques, also known as the "Three-Path System." Emerging among Hui Muslims in interior China in the late 14th century, it was a mosque organization system composed of three religious roles: the Imam, the Khatib, and the Mu'adhdhin. In Ma Zhu's Qingzhen Zhinhai (Guide to Islam), the Imam, Khatib, and Mu'adhdhin are referred to sequentially as the "Grand Imam," "Second Imam," and "Third Imam," and are collectively called "religious leaders." Liu Zhi's Tianfang Dianli (Islamic Rites) refers to the Khatib as "Yujiao" (instructor of teachings) and the Mu'adhdhin as "Zangjiao" (praiser of teachings). Within the three-imam system, the Imam led the congregation in prayer and presided over public religious rituals and activities; the Khatib preached and admonished; and the Mu'adhdhin served as the muezzin, specifically calling the faithful to the mosque for prayer when the time arrived. This system was widely prevalent in Hui Muslim communities during the Ming and Qing dynasties and formed a hereditary practice. With social development, aside from a few religious communities that formally retained the "three-imam system," it gradually faded away by the mid-Republican period, and the institution ceased to exist.



Whether the historic Fenghuang Mosque (Phoenix Mosque) in Hangzhou practiced the three-imam system of mosque management is a question worthy of attention and study. Due to a scarcity of sources, it has remained unaddressed. Since 2017, and particularly starting two years ago, with the support of the Zhejiang Islamic Association, we have gained a general understanding of the Yong'an Muslim Cemetery through multiple field surveys. By numbering, registering, and photographing the tombs and steles, and by transcribing inscriptions and measuring stones for key monuments, we have gathered a wealth of precious first-hand material and achieved preliminary research results. Among them, several tombstones related to Fenghuang Mosque particularly caught our attention. Upon research, we discovered that the sparse words carved on these few stones actually pertain to the implementation of the three-imam system at Fenghuang Mosque. Below, this paper will focus on introducing the evidence found on these steles at the Yong'an Muslim Cemetery concerning the practice of the three-imam system at Fenghuang Mosque in the late Qing and early Republican periods.

The Yong'an Muslim Cemetery is located within the Yuquan Scenic Area in Hangzhou. Because Muslim cemeteries such as the one in the West Lake South Garden fell into ruin over time and left no space for burials, clan members raised funds in 1934 to purchase 99 mu of land at Lingfeng, Yuquan, West Lake, establishing the Yong'an Cemetery. In 1991, to beautify the West Lake scenic area, the Hangzhou municipal government banned further burials at the "Yong'an Cemetery" in the Yuquan scenic zone, designating the site as a permanent area for ancient Hui Muslim tombs. The original 44 burial plots were funded by the government and relocated to the Liuxia Hui Muslim Cemetery in the nearby suburbs.

The burial grounds of the Yong'an Muslim Cemetery currently contain roughly three categories of Muslim graves. The first consists of original burials from various dynasties prior to 1934 that were already located within the Yong'an graveyard, such as the 55th year of the Qianlong era (1790) "Tomb of Aunt Ding," the Daoguang-era (1838) "Joint Tomb of Wang Chunhui and Madam Liu," the Tongzhi-era (1867) "Tomb of Madam Wang and Madam Ding," and the Guangxu-era (1877) "Tomb of Ma Ermei." The second category comprises graves added as a public cemetery for Hangzhou's Muslims between the establishment of the cemetery in 1934 and 1991, when the Hangzhou municipal government prohibited further burials at Yong'an and designated it as ancient Hui Muslim graves. The third category includes a certain number of relocated tombs. After 1949, as Hangzhou accelerated urban construction and development, many ancient Muslim graves and modern burials originally located in development zones were relocated, and Yong'an Cemetery took in a portion of them. Because the cemetery is nestled in a tranquil mountain scenic area, the Hangzhou municipal government preserved it in its original state permanently. The 1991 government burial ban took effect in 1992, after which the Yong'an Cemetery distanced itself from urban clamor and settled into natural serenity. These ancient tombs and steles within the cemetery grounds have thus been preserved before us in their original locations and appearances.



The Yong'an Cemetery currently holds two tombstones bearing the title "Grand Imam" and one bearing the title "Third Imam." These three graves lie side by side in the southwest corner of the cemetery; from right to left, they are Er Zhiru the Third Imam, Tan Zhongling the Grand Imam, and Xiyuan the Grand Imam. Another tombstone bearing the title "Imam" is located on the southern side of the cemetery. Due to years of rainwater erosion on the hillside, mountain moisture, and sparse human traffic, the lower halves of the two "Grand Imam" tombstones have been buried in mountain mud, with moss clinging to the surface above ground. We conducted tentative preliminary excavations, leading to new discoveries regarding the inscriptions. For instance, on the tombstone of Grand Imam Xiyuan, originally only lines such as "Summer of the 12th year of the Republic of China, ninth month" and "Grand Imam of Fenghuang Mosque" were visible. After excavation, important information such as "Lord Xiyuan" and "Filial son Bai" was successively identified. Further excavation to read characters deeper down proved too difficult, so work was regretfully halted.

2. Inscriptions and Decipherment

The four tombstones recording the "Grand Imam," "Third Imam," and "Imam" are arranged in chronological order by their erection dates: the tombstone of Third Imam Er Zhiru, the tombstone of Grand Imam Tan Zhongling, the tombstone of Grand Imam Bai Xiyuan, and the joint tombstone of Imams Ding Yinchun and Yang Hongdao.



(1) Tombstone of Third Imam Er Zhiru and His Wife

Inscription: Joint tomb of the late Third Imam Er Gong of the Great Mosque and his surviving wife, Madam Ma. Erected in the sixth month of the seventh year of Daoguang. Filial sons Fuchang, Furui, Rongqing, Ronggui, and Rongchang bow a hundred times.

Decipherment: Carved from granite, the stele measures 125 cm in height, 65 cm in width, and 10 cm in thickness, in a rectangular shape. Erected in the seventh year of Daoguang (1827). The top is outlined with simple lines forming a pointed arch, a commonly used decorative shape in Islam. Below this are the horizontally arranged characters "Qing Gu" (the late Qing...), written in larger font. Eight vertical lines of text record the erection date, the identity of the tomb occupants, and information about the sponsors.



"Great Mosque" was a designation for Fenghuang Mosque in the late Qing period; academic research shows this usage first appears in the Tongzhi Xinyin edition of Wugong Yaoyao (Essentials of the Five Duties). The discovery of this stele pushes back the recorded use of "Great Mosque" by 44 years from existing historical sources.

The tomb occupant, Er Zhiru, served as the Third Imam of the Great Mosque. The surname Er is relatively rare, and history does not directly mention any famous Islamic figures with the surname Er. Among the donor lists in the surviving Qianlong 8th year (1743) stele "Inscription on the Reconstruction of the Zhenjiao Temple" at Fenghuang Mosque, individuals with the surname Er include: Er, instructor at Liuhe Cangzhou; Er Shengyong; Er Tongwen; Er Tai-nu; Er Yushu; Er Dezhang; Er Qianzhi; Er Bixian; Er Tianwei; and "Guangyu Hall Er." Among the existing tombstones in Yong'an Cemetery, this is the only one bearing the Er surname. The 8th year of Qianlong (1743) was only 84 years away from the 7th year of Daoguang (1827), and nearly two hundred years have passed since then. The number of Muslims with the surname Er in Hangzhou has undergone significant shifts and rapid decline, nearly vanishing entirely.

We believe that Third Imam Er Zhiru was a local religious scholar born in Hangzhou. Out-of-towners buried at Yong'an Cemetery usually have notations on their tombstones, such as: "Tomb of Chen Wenzhi of Kaifeng Prefecture, Henan" on Chen Wenzhi's tombstone; "Native of Nanshan County, Nansxiang, Yizhou Prefecture, Shandong" on Wang Shiqi's tombstone; and "Huaiyin Hall, Jinling" carved on Wang Hongtai's tombstone. These details clearly mark the ancestral homes and identities of the deceased. Tombstones lacking such information typically belong to locals, requiring no special explanatory inscription.



(2) Tombstone of Grand Imam Tan Zhongling

Inscription: (Arabic text) Bismillah al-Rahman al-Rahim. Imperial Qing bestowed the scholarly rank of Xiuzhiguo, Grand Imam of the Wulin Great Mosque, Lord Zhongling... Twelfth month of the fifth year of Xianfeng. Filial son Tan Shengxian, filial nephew Tan Shengde...

Decipherment: Carved from granite, the stele measures 100 cm in height, 65 cm in width, and 10 cm in thickness, in a rectangular shape. Erected in the fifth year of Xianfeng (1855). The upper portion features a circular design enclosing the Quranic text Bismillah al-Rahman al-Rahim, translated into Chinese as "In the name of Allah, the Most Gracious, the Most Merciful." The bottom of the tombstone is submerged in the ground, and the text at the lower end is buried and illegible. Based on typical tombstone layouts, we estimate that the buried text is brief and contains no critical information. Directly below "Lord" are likely the characters "Zhi Mu" (Tomb of); below "Shengxian and Shengde" are likely phrases like "Respectfully erected / jointly erected" or "bowing a hundred times / weeping a hundred times."



This is the second tombstone discovered at the Yong'an Muslim Cemetery inscribed with the name "Great Mosque." Wulin is an alternative name for Hangzhou. The Wulin Great Mosque is thus Hangzhou's Fenghuang Mosque.

The tombstone is engraved with the Arabic Quranic "Basmala." The Qing-era rank of Xiuzhiguo was a titular rank for civil officials of the eighth lower grade—a nominal official title without real power, roughly equivalent to a deputy staff member in modern civil service hierarchies. Several officials and their wives buried at Yong'an Cemetery who bear the designation "Imperial Qing" lack Arabic scriptures and terms like "Qingzhen" (Islamic/Halal) or "Hui Muslim." Examples include Liu Caizhang, a candidate prefectural judge in the 8th year of Guangxu; Ding Jinchun, bestowed the rank of Xiuzhiguo in the 9th year of Guangxu; Madam Chen in the guisi year of Guangxu; Zhang Zhizheng, bestowed the rank of official in the 19th year of Guangxu; and Madam Wang, bestowed a title in the 6th year of Tongzhi. Tan Zhongling is the only person in Yong'an Cemetery who held both an imperial court title and the position of Grand Imam.

Muslims with the surname Tan are scarce in Hangzhou. The 1743 Qianlong-era "Stele on the Reconstruction of the Zhenjiao Temple" at Fenghuang Mosque lists no local Hangzhou Muslims with the surname Tan. Aside from the tombstone of Grand Imam Tan Zhongling, Yong'an Muslim Cemetery contains only five tombstones bearing the Tan surname: the first is the tombstone of "Late Ancestral Grandmother Madam Tan," erected in the 27th year of the Republic (1938); the second is the tombstone of "Tan Liansheng and Madam Zhao," erected in 1955; the third is for "Tan Shunyuan," erected in 1973; the fourth is for "Tan Yunsun," erected in 1979; and the fifth is for "Hua Hanzhi and Tan Quanyun," erected in 1980. The occupants of these four post-liberation tombstones appear to be two generations of the same family.



The tomb occupant "Lord Xiyuan" has an uncertain surname. Referring to the sponsor at the lower left, "Filial son Bai," it is possible his name was Bai Xiyuan. However, a "filial son Bai" would not refer to Xiyuan as "Lord" (Jun); he should have used "Lord Father" (Fujun) or "Late Father." Consulting the 1743 Qianlong-era "Stele Inscription on the Reconstruction of the Zhenjiao Temple" by gentry member Ding Shishen of Hangzhou's Fenghuang Mosque, the text records two individuals with the surname Bai: one is "Bai, military commander of the Jiangsu Governor's central garrison," and the other is "Baba Bai." Baba, also called Papa, signifies an elder or a figure of prestige. Hangzhou's Buhetiy'er Tomb is popularly known as the Baba Tomb. Imams and religious leaders were also called Baba. Among the more than two hundred donors listed on that Qianlong stele are four Babas: Baba Bai, Baba Suo of Zhenjiang, Baba Ningbo, and Baba Wang.

The life deeds of Grand Imam Lord Xiyuan, Third Imam Er Zhiru, and Grand Imam Tan Zhongling mentioned above remain unknown.

(3) Tombstone of Grand Imam Bai Xiyuan



Inscription: (Arabic text) Bismillah al-Rahman al-Rahim. True Fenghuang Mosque Grand Imam Lord Xiyuan... Summer of the 12th year of the Republic of China, ninth month... Filial son Bai...

Decipherment: Carved from granite, the stele measures 125 cm in height, 80 cm in width, and 6 cm in thickness, in a square shape. Erected in the 12th year of the Republic of China (1923). The upper portion is engraved with a square design enclosing the Quranic text Bismillah al-Rahman al-Rahim, translated into Chinese as "In the name of Allah, the Most Gracious, the Most Merciful." To the right is the character "Zhen" (True), a spelling style also found on other steles at Yong'an Cemetery. "Zhen" seems to refer to "Qingzhen" (Islamic), a simplified writing convention of the time used to highlight the Muslim identity of the deceased. The face of the stele features two vertical lines of text, rendered in a font relatively smaller than the Arabic Basmala and the character "Zhen." The characters at the bottom of the tombstone are obscured, preventing further deep excavation and identification.

(4) Joint Tombstone of Imams Ding Yinchun and Yang Hongdao



Inscription: (Arabic text) Bismillah al-Rahman al-Rahim. Joint tomb of late Qing Fenghuang Mosque Imam Ding and Imam Yang. Right: Late great-grandfather Ding Gong Yinchun, great-grandmother Madam Feng. Left: Late Yang Gong Hongdao, Madam. Having no direct heirs, originally buried to the left of the Ding tomb, per instructions they were relocated here together for convenience. Sons Shouyuan, Shoucheng, Shoudao, Shoulian, Shouzhi; grandsons Ruiyan, Ruiheng, Ruiting, Ruixin, Ruilun, Ruizhen, Ruihua, Ruigan; great-grandsons Yongben, Wu Qianguan, Yongkang, Yongming, Yongquan, Yong'an, Yongkun, Yongxi, Yongqiang, Yongyue, Yongkou, Yongzhen, Yongjia, Yongqun, Yongning, Yongzhong respectfully erect this. Relocated here from Wansongling during Eid al-Fitr in 1987.

Decipherment: Carved from granite, the stele measures 163 cm in height, 76 cm in width, and 10 cm in thickness, square with an arched top. The upper portion features a floral decorative pattern formed by the Quranic text Bismillah al-Rahman al-Rahim, translated as "In the name of Allah, the Most Gracious, the Most Merciful." Twelve vertical lines of text are carved into the stone.

The inscription indicates that this is a joint relocation tomb for Imams Ding Yinchun and his wife, and Imam Yang Hongdao and his wife. The inscription states that the tombs were "relocated here from Wansongling." Wansongling stretches from the lake shore in the west to Jianggan in the east, formerly crossed by the Hangzhou city wall, thus serving as the boundary between the urban area and the mountain forests. In past times, this was the base of the imperial city. Wansongling is an ancient Muslim graveyard, and three Yuan-dynasty tomb covers still survive there. A bilingual commemorative monument reading "Site of the Wansongling Foreign Guests' Tombs" stands there, stating: "Since the Tang dynasty, Muslims from the Western Regions have traveled along the Maritime Silk Road to Hangzhou to propagate Islam. According to historical records, Islamic heritage sites in Hangzhou include Fenghuang Mosque, Huihui New Bridge, and the Foreign Guests' Tombs. The Wansongling Foreign Guests' Tomb cluster is one of the ancient Muslim cemeteries in Hangzhou, primarily interring early Western Region Muslims who stayed as guests in Hangzhou. Due to their great antiquity, most of the foreign guests' tombs are deeply buried underground. These three tombs are relatively representative, exhibiting the typical style of Western Region Muslim tombs. From the Tang dynasty down to the present, passed down through generations, Muslims in Hangzhou visit this site during Islamic festivals to recite scriptures and pay homage to the Muslim ancestors within the tombs—they were messengers of early Sino-Western economic exchange and pioneers in spreading Islam, Western Region culture, medicine, architecture, and art. We pray that Allah bestows His blessings upon them."



According to the tombstone inscription, the tomb of Yang Hongdao and his wife was originally located on the "left flank" of Ding Yinchun and his wife's tomb. Because the Yang family had "no surviving heirs," the descendants of the Ding family followed Yang Hongdao's dying wish when relocating Ding Yinchun's tomb, moving the Yang tomb alongside it and reburying them jointly with the Dings. The relocation took place during Eid al-Fitr in 1987. The author surmises that prior to the relocation, they each had their own separate tombstones, and when the relocation occurred, the Ding descendants newly fashioned this joint Imam tombstone.

Yang Hongdao participated in the translation and compilation of Wugong Yaoyao (Essentials of the Five Duties) during the Tongzhi reign. The 1871 "Preface to Wugong Yaoyao" by members of the Zhejiang Fenghuang Grand Mosque states: "We earnestly requested Teacher Yang Hongdao, who holds the position of Zhangjiao (religious leader), collaborating with Teacher Jingshan, to translate and explain the true scriptures and compile them into a volume. Gathering the essentials of all scriptures, they authored the regulations of the five daily duties, separating and analyzing them in detail, translating scriptural texts into Chinese characters. While pronunciations often relied on loan words, the principles were rendered with utmost precision and detail. The completed compilation and textual research focus exclusively on the five duties, recording without omission the heavenly commands, the Prophet's practices, and the routine habits of daily life down to the finest detail." This shows that Yang Hongdao held the status of a religious leader (Zhangjiao). "Teacher" (Shi) denotes a scriptural teacher. An appendix to the 1892 Fenghuang Mosque "Stele on the Reconstruction of the Zhenjiao Temple" records: "Received twenty-five silver dollars from Ahong Yang Hongdao," placing him at the very top of the list of donors and organizations. This reflects respect for the mosque's religious leader and also indicates that Yang Hongdao was at the helm of Fenghuang Mosque's religious affairs in the 18th year of Guangxu (1892). Since Fenghuang Mosque practiced the three-imam system during the Guangxu era, Yang Hongdao was undoubtedly the Grand Imam.

The tombstones of Ding Yinchun and Yang Hongdao bear the words "Late Qing," indicating that Ding and Yang lived in the late Qing period and also served as Imams during that time. The inscription refers to tomb occupant Ding Yinchun as "late great-grandfather" and notes that both Ding and Yang served as Imams. Imam is an Arabic transliteration meaning "prayer leader," "role model," or "leader." It refers to the prayer leader within a mosque who guides the Muslim congregation in performing ritual prayers and presides over public religious rituals and activities. The Imam is equivalent to the Grand Imam. The appearance of "Late Qing Fenghuang Mosque" and "Imams Ding and Yang" on the tombstone provides yet another piece of evidence supporting the practice of the three-imam system at Fenghuang Mosque during the late Qing and early Republican periods, following the tombstones of Third Imam Er Zhiru, Grand Imam Tan Zhongling, and Grand Imam Bai Xiyuan.



3. The Exit of the Three-Imam System from the Historical Stage

From the tombstone of Third Imam Er Zhiru, we know that Fenghuang Mosque practiced the three-imam management system no later than the sixth year of Daoguang (1827), though historical sources do not yet prove when this system was first instituted at the mosque. Steles at the Yong'an Muslim Cemetery show that after the tombstone of Grand Imam Bai Xiyuan in the 12th year of the Republic of China (1923), no further tombstones appeared bearing titles such as Grand Imam, Second Imam, or Third Imam. Aside from Ding Qingyun's tombstone from the 25th year of the Republic (1936), which addressed him as "Zhangjiao of the West Lake Mosque," contemporary and subsequent tombstones uniformly addressed the deceased as "Ahong" or "Jiaozhang." Examples include the 1933 tombstone of "Ahong Yang Hexuan," the 1934 tombstones of "Ahong Ma Jianting," "Ahong Li Fangxiao," and "Ahong Ding Changqing," the 1958 tombstone of "Chief Imam Liu Shihua" relocated from outside Qingbomen Ershixiang, the 1959 tombstone of "Ahong Su Zhenhuan," and the 1960 tombstone of "Chief Imam Yang Zhexhen."

The 1871 preface to Wugong Yaoyao states, "We earnestly request Teacher Yang Hongdao, who holds the position of Zhangjiao...", addressing Yang Hongdao with the title "Zhangjiao." This "Zhangjiao" is likely an abbreviation for "Grand Imam," because Fenghuang Mosque was already practicing the three-imam system during the Tongzhi era. Although we have no way of knowing what titles were inscribed on the pre-relocation tombstones of Ding and Yang, the new stele erected during the 1987 relocation bears the titles "Imam Ding" and "Imam Yang." Perhaps the Ding descendants saw records similar to "Imam" of Fenghuang Mosque on the original stones, though unfortunately the originals no longer survive. The shifts in titles used for the Ahongs who administered mosque affairs across different periods not only demonstrate that Hangzhou's Fenghuang Mosque practiced the three-imam management system during the late Qing and early Republican eras, but also indicate that around the 1930s, the three-imam system exited the historical stage, as titles like Grand Imam vanished and were gradually replaced by Jiaozhang (chief imam) and Ahong.



The transformation of the three-imam system in Hangzhou was closely tied to the rising status of community elders and the gradual weakening of the imams' administrative powers during the late Qing and early Republican periods. Fenghuang Mosque's temple affairs and social activities were managed by village elders (xianglao), while the imams (Ahongs and Jiaozhang) handled religious affairs. The main text of the 1743 Qianlong-era "Stele on the Reconstruction of the Zhenjiao Temple" at Fenghuang Mosque specifically praises four elders: "Now elders Lu Yehou, Wang Shushun, Mu Xiucang, Ma Chengyu and others have once again imitated past regulations, accumulating meager funds, sparing no effort in management, gathering workers and gathering materials, painting pillars and carving beams, reapplying white plaster, and in less than half a year making it magnificent and thoroughly renewed." It also records the names of 19 board elders and directors such as Wang Zhiping and Ma Congjing. The term "xianglao" (elder) generally referred to the Muslim masses of the mosque community in Chinese Islamic contexts, though in some regions it specifically designated members of the mosque's administrative body. The elders mentioned in the stele refer to mosque managers, a meaning previously reinforced by the prefix "director" (dongshi). The stele states: "Now the elders reconstruct, and directors assist in praise—this is a grand event of the times, truly a painstaking effort," emphasizing the importance of the elder directors in this mosque reconstruction.

Guo Chengmei published the full text of the Qianlong stele in 1999 under the title "Five Chinese Steles of Fenghuang Mosque," noting that the stele lists the names of 23 director-elders and surmising that "by then Fenghuang Mosque already possessed a management organization resembling a board of directors." The stele inscription makes no mention of imams. About thirty years later, Fenghuang Mosque welcomed an incoming "administering imam" named Ma Shifang (styled Huachuan) from Xianyang, Shaanxi, who made notable contributions to the translation and annotation of Islamic classics into Chinese, successively writing prefaces for Jin Tianzhu's Qingzhen Shiyi (Resolving Doubts on Islam) and Liu Zhi's Tianfang Zhisheng Shilu (True Records of the Ultimate Sage of Islam). One preface is dated: "Midsummer day of the intercalary month in thegui-si year, the 38th year of Qianlong, respectfully written by Ma Shifang of Longxi, Zhangjiao of the Wulin Zhenjiao Temple." Another preface is dated: "First day of the winter month in the bing-shen year, the 41st year of Qianlong, respectfully composed with ablutions and bows by the late student Ma Shifang Huachuan, administering Zhangjiao of the Wulin Qingzhen Temple." The Wulin Zhenjiao Temple and Qingzhen Temple refer to Hangzhou's Fenghuang Mosque. Ma Shifang participated in re-engraving Wu Zunqi's Xiuzhen Mengyin (Introduction to Cultivating Truth) and invited Jiang Yuanlong of Jiaxing to write a re-engraving preface. Ma Shifang's signing as "administering Zhangjiao" reflects his self-assurance and the power of his religious office. The 1892 "Stele on the Reconstruction of the Zhenjiao Temple" at Fenghuang Mosque records: "As for directing the affairs of scriptural study and repairs, gentlemen Zhu Zhengsu and Wang Xingsheng shared in the labor," praising the directors who repaired the temple. At the same time, the stele appendix records: "Received twenty-five silver dollars from Ahong Yang Hongdao," placing him at the very front of the donors and organizations. This honors the mosque's religious leader and shows that Yang Hongdao was directing the religious affairs of Fenghuang Mosque in 1892. The inscription accommodates both the elders and the Ahong, representing a balance in their relationship: one "directed scriptural study and repair affairs," while the other was the "Ahong"; one "had labor" in temple repairs, while the other donated 25 silver dollars; one appeared in the main text of the stele, the other in the appendix. Comparing them, the relative weight is clear at a glance. In the early Republican period, Ahongs rarely stepped forward in Fenghuang Mosque's external communications. For instance, Ma Zhaolong submitted a petition to protect ancient tombs in the 9th year of the Republic (1920); in 1925, Fenghuang Mosque board directors Zhang Qi, Jin Rudong, Sun Jialin, Sun Songting, Sun Zhongwei, Feng Yanbang, Feng Erxiao, and Jin Jingen submitted a petition to protect ancient tombs. In 1925, the China Islamic Association founded in Shanghai published a "Directory of Members" listing as many as 14 prominent figures from Hangzhou's business and academic circles, yet not a single Ahong was included. This situation indicates that religious leader and Ahong roles were gradually stepping back from social affairs, while directors and elders began to shine brightly.

The transformation of Hangzhou's three-imam system was also driven by external influences, appearing closely connected to the reforms of the three-imam system then underway in Shanghai's Islamic community. In 1922, voices emerged within Shanghai's Islamic community suggesting the abolition of the second imam and a change to the three-imam system. In the summer of 1925, elder Jin Zhian wrote a letter to the board of directors proposing that the leadership of prayer and the recitation of the Khutbah be performed by a single person, which in substance demanded the abolition of the second imam position. In May 1926, the China Islamic Association Monthly published a piece titled "Correspondence Exchanged with Mr. Yuan Hanchen," formally issued under the signature of "Respectfully written by the China Islamic Association." It formally proposed that every mosque should hire "principal and deputy imams (namely the Imam and the Mu'adhdhin)," expressing the hope that "our country's religious affairs everywhere should appropriately follow this system." The text stated: "Teachers at mosques in foreign countries have no practice of reciting scriptures and replacing people for compensation, yet they all receive stipends... In our Association's view, co-religionists across our country should urgently and appropriately adopt this system. Each mosque should raise public funds locally, engaging two individuals of superior character and learning as principal and deputy imams (namely the Imam and the Mu'adhdhin) to preside over religious affairs and preach doctrine, provided that the salaries offered are benchmarked against local conditions and sufficient to support their households." These reforms won the approval of the China Islamic Association. In 1940, approval was obtained from the Ministry of the Interior to formulate the "Measures for Mosque Management," which were circulated to all mosques nationwide for compliance and implementation. "However, during the War of Resistance, mosques in occupied areas were unable to implement them. Consequently, the Association revised the "Interim Measures for Mosque Management of the China Islamic Association," which was approved by the Ministry of the Interior for implementation in July 1947. In March 1948, the China Islamic Association Bulletin published the "Interim Measures" along with the "General Rules for the Organization of Mosque Boards of Directors" and "Precautions." These reaffirmed the adoption of the title "Jiaozhang" (chief imam/dean) and the management of all mosque affairs by the board of directors. The hiring or dismissal of the chief imam, the purchase or sale of mosque property, the income and expenditure of mosque funds, and various religious innovations and reforms could not be undertaken without the approval of the mosque board of directors.



Shanghai's reform of the three-imam system was relatively thorough: the second imam was abolished, the titles of the imams were changed, the Grand Imam (Imam) was renamed Jiaozhang (chief imam/dean), and the third imam (Mu'adhdhin) was renamed Deputy Jiaozhang (deputy dean). Shanghai's reform of the three-imam system exerted a major influence on neighboring Hangzhou's Muslims, who maintained close ties and also practiced the three-imam system. In the 1920s and 1930s, Hangzhou Muslims must have been aware of the events unfolding within Shanghai's religious circles regarding the three-imam system. With as many as 14 members of the China Islamic Association hailing from Hangzhou, they could not have turned a blind eye to the articles published in the China Islamic Association Monthly or the calls to abolish the second imam and adopt the principal-deputy imam system. Hangzhou was close at hand, and Fenghuang Mosque would naturally follow the trend; its reform of the three-imam system would not have been delayed until the China Islamic Association's 1940 nationwide circular, but would have been implemented earlier. Judging by the changes in Ahong titles on tombstones, titles like "Grand Imam" vanished after 1923, replaced by "Jiaozhang" and "Ahong," indicating that Fenghuang Mosque abandoned the three-imam system around the 1930s.

References

1. Ma Jian, trans., The Quran, Chinese Social Sciences Press, 1981.



2. Guo Chengmei, "Five Chinese Steles of Fenghuang Mosque," published in Islamic Culture Studies, Xi'an, 1999, No. 2.

3. Jiang Yuanlong, "Preface to the Re-engraving," 40th year of Qianlong, in Wu Zunqi, Xiuzhen Mengyin, Qingzhen Daodian, 2005, Vol. 15, p. 5.

4. Shanghai Mosque Board of Directors Meeting Motions, Republican period, 4 volumes, preserved at the Shanghai Islamic Association.



5. China Islamic Association, Directory of Members, 1925, preserved at the Shanghai Library.

6. China Islamic Association, China Islamic Association Bulletin, 1948, National Library of China Reader Website.

Notes



¹ Guo Chengmei (1949–), male, native of Jiaxing, Zhejiang, council member of the China Hui Muslim Association. Primarily engaged in local cultural and historical research on Hui Islam.

Yang Hua (1981–), female, native of Xi'an, Shaanxi, residing in Zhejiang, primarily engaged in local history research on Hui Islam.

² Ma Jian, trans., The Quran, Chapter 1, Verse 1, Chinese Social Sciences Press, 1981. Same below.



³ Ding Shishen, "Stele on the Reconstruction of the Zhenjiao Temple," 8th year of Qianlong (1743), preserved in the stele corridor of Fenghuang Mosque.

⁴ According to Ding descendant Ding Yongzhong, "Qianguan" was the son of Ding Ruiyuan by name, not biological, named Wu Qianguan (with the traditional Chinese character for guan). He was extremely filial, becoming a model for their generation.

⁵ 1871 "Preface to Wugong Yaoyao" by members of the Zhejiang Fenghuang Grand Mosque, found in Jingshan and Yang Hongdao, Wugong Yaoyao, preserved in the Dalian Library.

⁶ Ma Zhaolong, "Stele on the Reconstruction of the Zhenjiao Temple," 18th year of Guangxu, Qing dynasty, preserved at Fenghuang Mosque.

⁷ Ding Shishen: 1743 "Stele on the Reconstruction of the Zhenjiao Temple," preserved at Fenghuang Mosque.

⁸ Guo Chengmei, "Five Chinese Steles of Fenghuang Mosque," published in Islamic Culture Studies, Xi'an, 1999, No. 2.

⁹ Jiang Yuanlong stated: "Yanshan Yang Gong cherished the canon of our co-religionists, seeing how few understand this Path, and discussed it with Wulin Zhangjiao Teacher Huachuan Ma, urging several comrades to jointly plan a re-engraving and asking me to write a preface." See "Preface to the Re-engraving," 40th year of Qianlong, in Wu Zunqi, Xiuzhen Mengyin, Qingzhen Daodian, 2005, Vol. 15, p. 5.

¹⁰ The 1920 "Zhejiang Provincial Capital Police Department Proclamation No. 54 Stele" states: "According to Ma Zhaolong, President of the Zhejiang Branch of the China Islamic Progressive Association." The stele does not survive; a rubbing is kept at Fenghuang Mosque. "Petition to the Governor of Zhejiang Xia to Protect Ancient Muslim Tombs," published in Huiguang, Vol. 2, No. 2, Shanghai, 1925.

¹¹ China Islamic Association, Directory of Members, 1925, preserved at the Shanghai Library.

¹² Shanghai Mosque Board of Directors, Board Meeting Motions, 1922, Vol. 1, pp. 17, 19, 21, 32; Board Meeting Motions, 1925, Vol. 2, p. 31.

¹³ "Correspondence Exchanged with Mr. Yuan Hanchen," China Islamic Association Monthly, 1926, Vol. 1, No. 5, p. 45.

¹⁴ China Islamic Association Bulletin, combined issue of Vol. 7, Nos. 8 to 12, p. 21, March 1948. Collapse Read »

[Internet Repost]

Hangzhou's First Authentic Turkish Restaurant Comprehensive Review (Hangzhou's Real Turkish Restaurant): Authentic Grills and Middle Eastern Flavors

Summary:



A comprehensive review of Hangzhou's first authentic Turkish halal restaurant. Real photography showcases specialty mixed grills, Turkish flatbreads, signature desserts, and exotic decor, delivering an authentic Middle Eastern and Mediterranean halal dining experience that goes beyond local halal cuisine.

Hangzhou has long had halal restaurants. What it didn’t have was Turkey. Most “Turkish” spots leaned Xinjiang in structure — familiar, comforting, adjacent. If you wanted proper Turkish grill culture, you drove to Yiwu. Not anymore.



Hangzhou has long had halal restaurants. What it didn’t have was Turkey. Most “Turkish” spots leaned Xinjiang in structure — familiar, comforting, adjacent. If you wanted proper Turkish grill culture, you drove to Yiwu. Not anymore.

The shift is immediate. Terracotta walls curve into soft arches. A tiled dome oven glows at the back — operational, not decorative. You smell bread and charcoal before you sit down.



The shift is immediate. Terracotta walls curve into soft arches. A tiled dome oven glows at the back — operational, not decorative. You smell bread and charcoal before you sit down.

This isn’t themed authenticity. It’s staffed authenticity. Turkish and Moroccan team members run both kitchen and floor. You see it in how dough is stretched, how lamb is rested, how seasoning is restrained. Details don’t lie.



This isn’t themed authenticity. It’s staffed authenticity. Turkish and Moroccan team members run both kitchen and floor. You see it in how dough is stretched, how lamb is rested, how seasoning is restrained. Details don’t lie.

It’s fully halal, properly structured. Not an adaptation. Not a compromise. West Lake date-night couples and Muslim families fill the room with equal ease.



It’s fully halal, properly structured. Not an adaptation. Not a compromise. West Lake date-night couples and Muslim families fill the room with equal ease.

Cold plates set the rhythm. The walnut red pepper dip is essential — textured, lightly sweet, finished with olive oil that supports rather than floods. Tear hot bread. Drag. Repeat.



Cold plates set the rhythm. The walnut red pepper dip is essential — textured, lightly sweet, finished with olive oil that supports rather than floods. Tear hot bread. Drag. Repeat.

Lentil soup comforts without weight. Mushroom soup leans deeper. Bread and soup here are not filler; they form a complete light dinner on their own.



Lentil soup comforts without weight. Mushroom soup leans deeper. Bread and soup here are not filler; they form a complete light dinner on their own.

When the mixed grill lands, the table quiets. Chicken stays moist. Lamb chops carry char without dryness. Kofta (spiced minced lamb) shows discipline in its seasoning. This is Mediterranean balance, not aggressive heat.



When the mixed grill lands, the table quiets. Chicken stays moist. Lamb chops carry char without dryness. Kofta (spiced minced lamb) shows discipline in its seasoning. This is Mediterranean balance, not aggressive heat.

The peak is simple: hot Pide (air bread), lamb, and a swipe of walnut spread. Pide shows up on nearly every table for good reason. Tear, fill, eat. That rhythm becomes the meal.



The peak is simple: hot Pide (air bread), lamb, and a swipe of walnut spread. Pide shows up on nearly every table for good reason. Tear, fill, eat. That rhythm becomes the meal.

By 7:30pm the room settles into its pace. Bread lifted mid-air. Tea glasses clinking. Light smoke drifting from the open kitchen. Most tables share platters. This is a stay-awhile restaurant.



By 7:30pm the room settles into its pace. Bread lifted mid-air. Tea glasses clinking. Light smoke drifting from the open kitchen. Most tables share platters. This is a stay-awhile restaurant.

Dessert closes with control. Baklava holds its layers with measured syrup. Milk rice pudding comforts without sugar overload. A final glass of Turkish tea resets the palate and tightens the finish.



Dessert closes with control. Baklava holds its layers with measured syrup. Milk rice pudding comforts without sugar overload. A final glass of Turkish tea resets the palate and tightens the finish.

Click Link for Didi/Address



Lale莱拉土耳其餐厅(湖滨西湖店)

Lale Turkish Restaurant

11:00-22:00

177 9983 7399

Ordered properly and shared, expect 120–180 RMB per person. Cross 200 only if you over-order. For West Lake positioning and full halal integrity, the pricing sits correctly.

Ordered properly and shared, expect 120–180 RMB per person. Cross 200 only if you over-order. For West Lake positioning and full halal integrity, the pricing sits correctly.

If you simply want halal food, Hangzhou has alternatives.

If you want Turkey — structured, staffed, and serious — this is the address.

No more Yiwu drive. Cross districts for dinner, not a quick lunch.

If you simply want halal food, Hangzhou has alternatives. If you want Turkey — structured, staffed, and serious — this is the address. No more Yiwu drive. Cross districts for dinner, not a quick lunch. Collapse Read »

[Internet Repost]

Hidden Gem Halal Dongbei Restaurant Review: Crispy Chicken Guobaorou and Savory Diguo Ji

Abstract:

A field review of a rare Halal Dongbei (Northeast Chinese) style restaurant in Xihu District. The signature Halal chicken guobaorou (crispy sweet-and-sour chicken) is ultra-crispy on the outside, tender on the inside, and perfectly sweet-and-sour. The diguo ji (iron-pot chicken with flatbreads) features fragrant bread and tender meat. With generous portions and an elegant vibe, it's an absolute treasure for family get-togethers and group dinners with Hui Muslim friends.

Part 1: Breaking the Dining Stalemate—Hunting for Halal Dongbei Food Leads Us to a Cozy, Wood-Accented Spot



Recently, trying to figure out dinner plans in Hangzhou with a childhood Hui Muslim friend turned into a real headache. We wanted authentic Dongbei food while strictly keeping it halal, and my eyes were strained from scrolling through food apps. Either the classic spots were way too cramped, the parking garage cost 20 kuai an hour, or the sourcing of the ingredients was super sketchy. That was until my friend suddenly texted me a photo: a golden plate of guobaorou sitting on a light brown wooden table, with a bright open kitchen in the background. His caption read, "Mashi Maizhou Halal Dongbei Cuisine right here on Wenyi Road has free parking, and the big private dining rooms can seat our whole crew." I grabbed my bag and headed straight for Wenyi Road.

The second I pushed the door open, I wasn't hit with the usual heavy food smells—the vibe totally won me over. It wasn't that tacky, loud red-and-green aesthetic you usually associate with Dongbei joints. Instead, it was filled with calming, light brown wood tones: the tables were solid wood with natural grain, cute little pothos plants sat next to the chairs, and the walls featured light gray decorative art printed with halal geometric patterns instead of floral fabric. Even the lighting was warm and cozy, casting a soft glow over the wood. Best of all was the open kitchen. The glass was wiped spotless, and you could watch the chefs wearing crisp white halal culinary uniforms tossing woks with a loud 'clank-clank,' sending up a mouthwatering mix of meat and hot oil aromas. My friend laughed and said, 'Now this is how you eat with peace of mind—you can see everything right in front of you!'

Part 2: Chicken Guobaorou—A Halal Take on a Heavy-Hitting Dongbei Classic That Crunches with Every Bite

While we waited for our food, my eyes were glued to the open kitchen. The chef was prepping the chicken, slicing it into even, thin cutlets, coating them in a glossy batter, and dropping them straight into hot oil where they sizzled and floated to the top in seconds, moving so fast it looked like time-lapse footage. It wasn't long before the chicken guobaorou hit our table, piled high like a mini mountain. Amber-colored sugar glaze coated the meat chunks, and when you picked one up with your chopsticks, the sugar stretched into long, sticky threads. I was drooling before I even took a bite.



On the very first bite, both my friend and I let out an audible 'Whoa!' The outer crust crunched loudly, leaving tiny, light crumbs on the plate with zero cardboard-like toughness. The chicken inside was so tender it practically burst with juice—not that dry, frozen-meat texture at all, but fresh chicken thigh meat sliced to order, with every fiber soaked in savory flavor. The sweet-and-sour glaze was dead-on: refreshingly tangy without being aggressive, sweet without burning the back of your throat, and leaving a lingering aftertaste long after you swallowed.

My friend nodded between bites, saying, 'I always thought guobaorou had to be pork, but I never imagined chicken could taste this insane—and there's zero gamey flavor!' Chatting with the chef later, we learned that the secret is all in the details: you have to use halal-butemered chicken thighs for the exact right tenderness; the batter has to be mixed to a perfect medium consistency—too thick and it gets soggy, too thin and it loses the crunch; the heat control has to be timed down to the second, because 10 seconds too long makes the meat tough, and 10 seconds too short ruins the crunch. Even the glaze is made by melting rock sugar instead of white sugar, which gives it a smoother finish. No wonder it doesn't taste greasy. 'When we make halal food, the ingredients have to be honest and the flavor has to be legit. You can't fool your customers!' The chef's words were as solid and down-to-earth as the guobaorou itself.

Part 3: More Than Just Guobaorou—A Transparent Kitchen You Can Trust, Offering Late-Night Comfort

My friend gushed while eating, 'If I'm stuck working late in the future, I'll never have to choke down instant noodles again. Coming here for an order of guobaorou and a bowl of egg drop soup is pure comfort!' The waitstaff mentioned that most of their diners are regulars: families rolling in specifically for the big private rooms and free parking; young people working overtime who drop by to grab guobaorou and cold appetizers for a super relaxing meal; and neighborhood Hui residents who often swing by to pack up a few orders of guobaorou to go, saying, 'The kids at home are obsessed with this dish.' Without any flashy marketing, they keep people coming back purely through genuine quality—which is probably the true charm of halal Dongbei cuisine: it brings together the boldness of Northeastern cooking with the mindful care of halal traditions.



Part 4: Foodie Guide—Xihu District's Go-To Halal Dongbei Spot for Stress-Free Group Dinners

Mashi Maizhou didn't earn its spot on Wenyi Road through gimmicks. It won people over with a guobaorou that keeps you craving it, the thoughtful perks that solve the usual parking and seating headaches, and the absolute peace of mind that comes with halal dining. Next time you're craving Dongbei food and want a relaxed, hassle-free experience, you honestly can't go wrong here.

To sum it all up: I always used to think 'halal,' 'Dongbei food,' and 'cozy aesthetic' were impossible to mix, until I found Mashi Maizhou. It proves that a truly great restaurant is one that hits all the right notes, making you finish a plate of guobaorou while already planning your next visit.

Restaurant Info

Address: 1st Floor, Zhongzhu Building, No. 308 Wenyi Road, Xihu District, Hangzhou (Intersection of Wenyi Road and Guicui Road, with free parking right at the entrance)

Hours: Monday to Sunday, 10:00 AM – 2:00 AM (Calling all late-night snackers and overtime workers!)

Reservation Tip: Check online platforms for the latest booking info. For family get-togethers and friend gatherings, it's best to reserve a large private room in advance~ Collapse Read »

[Internet Repost]

Chasing the fluffiest, crispiest-bottom niurou jianbao (pan-fried beef buns) and traditional Halal street eats right next to the glow of Fenghuang Mosque at sunset.



Summary:



Rooted in the rich, thousand-year heritage of Hangzhou's historic Fenghuang Mosque (Phoenix Mosque), we head over to a time-honored Halal spot tucked right beside Imperial Street (Zhongshan Middle Road). Watch the magic of freshly wrapped and pan-fried niurou jianbao come to life, experience that unbeatable crispy-on-the-outside, tender-on-the-inside bite, and soak up the timeless vibes and neighborhood warmth right next to the ancient masjid.



227 Zhongshan Middle Road, Hangzhou Fenghuang Mosque (Phoenix Mosque)



This historic mosque sitting right at the Imperial Street intersection features a double-eaved octagonal center and single-eaved hexagonal sides. It's totally striking and full of character, blending traditional Chinese architecture with Arabic design elements. Every time I walk past, I honestly can't help stopping to take it all in.



Right next door, there's a low-key Halal snack shop.



They dish out niurou jianbao, yangrou chuan (skewered lamb kebabs), lamian (hand-pulled beef noodles), and a whole lineup of classic bites.



But the absolute star of the show here is their niurou jianbao.



Local elders are constantly rolling up to pack away 10 jianbao to go.



Great pan-fried buns really come down to one foolproof, positive cycle:



1. The jianbao are legit delicious.



2. More people pull up to buy them.



3. The batches are always fresh, piping hot, and straight out of the pan.

Bottom line: in a city that's basically a niurou jianbao desert like Hangzhou, you're about to score:

Dough that's super fluffy and soft, a bottom that's shatteringly crisp, and a beef filling packed with juicy goodness.

Golden, glowing, and fresh out of the iron skillet—

Niurou jianbao!

Setting up shop right next to Fenghuang Mosque,

the owner puts it best: 'Where the heart feels at peace, that is home.' Collapse Read »

[Internet Repost]

Hangzhou Food Vibe Check: Getting Dragged by a Lanzhou Local to Wensan Road for Deyuan's Legit Beef Lamian and Authentic Shouzhuayangrou

Summary:



Following a native Lanzhou friend deep into Wensan Road to check out the heavily hyped Deyuan lamian (hand-pulled beef noodles). A clear broth, white radishes, vibrant red chili oil, emerald greens, and golden noodles paired with authentic shouzhuayangrou (hand-grabbed lamb) bring the real-deal Yellow River vibes and Northwest Chinese Muslim food culture straight to you.

My coworker is from Lanzhou, and his obsession with beef noodles always baffles us southerners. Honestly, how good can a bowl of beef lamian really be?



Anyway, whenever he's tasked with picking lunch, he makes a beeline for beef noodles. At first, we hit up standard Lanzhou lamian spots, but he thought they were missing that authentic touch. Later, a Majiyong chain opened up near the office; he said it was better than regular lamian, but still not quite hitting the mark.

Then Deyuan Beef Noodles opened on Wensan Road. He declared this was finally the taste of his hometown beef noodles, and pressured the team to go back several days in a row. Naturally, I tagged along to check it out.



Halal Deyuan Lanzhou Pure Broth Beef Noodles

Address: 1st Floor, Huaxing Technology Building, 477 Wensan Road, Xihu District



Price: Around ¥30 per person

To make a killer bowl of Lanzhou beef noodles, three things are key: the broth, the noodles, and the youlazi (chili oil).



Beef noodles come in a bunch of widths, from ultra-thin to super-wide: maoxi (hair-thin), xi (thin), sanxi (three-thin), erxi (two-thin), erzhuzi (thick cylinders), qiaocaileng (buckwheat-edge), jiuye (leek-leaf), baokuan (thin-wide), and daguan (extra-wide). Over the last few years, my Hangzhou friends have learned the ropes and know how to pick their noodle thickness. I’m not a fan of super thin noodles, so I always go with jiuye (leek-leaf).

Their youlazi (chili oil) is legit too, super appetizing. A giant basin sits right by the pick-up counter, constantly topped off with freshly brewed batches. That single scoop is the soul of the bowl, and the flavor is totally on point.



Usually, you pay first, then hit up different windows to grab your food: the beef and cold dishes are at one spot, the noodle broth at another, and the lamb skewers at yet another window.

Business since opening has been insanely good, with lines spilling out the shop and onto the street. If you want to skip the wait, you either need to roll up around 11 AM or time it right to beat the rush.



Compared to beef noodles you get elsewhere, the broth here is definitely clearer, the chili oil more fragrant, and it’s super comforting to eat. That said, beef noodles rarely blow your mind with sheer shock value, so I wouldn’t recommend rushing out during peak chaos. Better to wait till the hype cools down.

By the way, the ¥24 opening combo deal is actually a steal. Aside from chunky slices of beef, it even comes with a braised egg.



The noodles themselves are solid. Even when slammed with massive crowds, the kitchen stays consistent. My only gripe is they toss the daikon radish into the soup totally at random. Some bowls get loaded with chunks, while mine only had one or two sad pieces—definitely left me wanting more.

The cold dishes are consistently delicious too. The chili oil potatoes, pickled radishes, and kao fu (spongy wheat gluten) are awesome—totally worth getting a mixed platter.



My absolute favorite is the shouzhuayangrou (hand-grabbed lamb). If you go, I seriously recommend grabbing the beef noodles + shouzhuayangrou combo. While beef noodles are hard to set wildly apart from other places, one bite of this lamb hits you with that rich, milky, succulent flavor. It's absolute perfection for winter.

The meat is melt-in-your-mouth tender, and the accompanying spiced salt and chili powder blend is top-notch.



The one total disappointment was the mutton skewers, which we had super high hopes for. By the time they made it from the counter to our table, they’d already gone cold. The meat was tough and rubbery, totally losing the heat it was supposed to have.

That’s probably just because they’re slammed right now with the grand opening rush, so I’d say skip the skewers—they take forever and arrive lukewarm.



I’ve always loved tianpeizi (fermented sweet highland barley soup), so if you want to wrap up your meal with a dessert, definitely order a bowl. Also, before you dive into the noodles, the shop has complimentary red date tea to warm you up.

All in all, the food here isn't bad at all. But with the massive opening crowds messing with the vibe, you might want to drop it on your saved list and hit it up later.

Not far from here, I recently checked out another spot on Wensan Road: Jin Shunfa × Jin Maji's Xiamen snacks. I thought their signature oyster rice combo was really good—it comes with oyster rice, shacha meat skewers, and dressed seasonal greens.

The oyster portion was super generous, packed with great scallion aroma, and way better than standard oyster omelets.

Aside from the signature dish, I felt the other dim sum items lacked personality. Things like the five-spice meat rolls and fried vinegar pork weren't super memorable, though the salted-egg-yolk chicken wings were totally kid-friendly—sweet and sandy-textured.

So I’m skipping a full dedicated review for that spot. If you do go, just stick to their signature oyster rice; the main carb dishes definitely seem to be their strong suit. Collapse Read »

[Internet Repost]

Tracing the History and Evolution of the Three Hui Muslim Mosques in Hangzhou During the Yuan Dynasty: A Documentary Record of Jiangnan Muslim Masjids and Cultural Relics in the Song and Yuan Dynasties

Abstract:

This study examines and organizes the historical origins, rise, and fall of the three important masjids within the city of Hangzhou during the Yuan Dynasty. By combining historical local gazetteers and epigraphic records, it reveals the religious life, social status, and historical and cultural heritage value of the Muslim community in the Jiangnan metropolis during the Song and Yuan dynasties.

The growth of the Muslim population during the Yuan Dynasty led to the widespread construction of masjids as places for Islamic religious activities. The Yuan government gave explicit recognition to this phenomenon, and historical literature shifted from calling these prayer sites 'halls' (tang) to 'temples/masjids' (si). As recorded in the 'Records of Rebuilding the Masjid in Dingzhou': 'Today, near the capital and far across various circuits, there are over ten thousand masjids, all facing west to perform the ritual of prostrating and praying to Allah.' Hangzhou was no exception. Hui Muslims built masjids while strictly adhering to religious doctrines and fulfilling religious duties: 'Reciting scriptures and keeping the fast, returning to tranquility, with their elders leading them, called mullahs (manla). All scriptures are in foreign scripts, bowing and prostrating facing the wall, without setting up Buddha statues, simply using religious titles to praise and bless the deities.' Tian Rucheng's 'Travels and Sights of the West Lake' states: 'Zhenjiao Mosque was built south of Wenjin Lane by the Hui Muslim Grand Master Alaoding during the Yuan Zhida/Yanyou era (1314–1320).' [1]

Hui Muslims lived in communities surrounding their masjids, and the construction of a masjid actually marked the formation of local Muslim neighborhoods. A great number of Hui Muslims lived in Hangzhou during the Yuan Dynasty; building upon the Song Dynasty fanfang (foreign quarters), they naturally expanded into three major communities and built masjids, resulting in three masjids in Hangzhou at that time: Zhenjiao Mosque (True Teaching Mosque), the Hui Muslim Prayer Hall, and the Hui Clan Masjid. The Moroccan traveler Ibn Battuta described Hangzhou's third Muslim residential district, noting that 'the city is beautiful, and the street layout is like that of Islamic regions. Inside, there are a masjid and muezzins; when entering the city, it happened to be the time for the Dhuhr prayer, and their voices could be heard far and near.' [2] From this perspective, the Hui Muslim population residing in Hangzhou during the Yuan Dynasty was indeed quite substantial. Ibn Battuta also mentioned a wealthy merchant from Egypt named Othman ibn Anfani, stating that 'he also built a large congregational masjid in the city and endowed the masjid and the Sufi lodge with generous charitable funds.' 'The Muslims in this city are numerous. We stayed in this city for fifteen days, and we were invited every day and night. They were also very particular about their food and cuisine, and every day they accompanied us on horseback to tour the entire city.' [3] This account perfectly corroborates the historical facts reflected in Chinese-language literature, namely that there were two masjids and one Sufi lodge within the city of Hangzhou. It seems credible that Hangzhou had three masjids during the Yuan Dynasty.

Hangzhou's Zhenjiao Mosque appears frequently in historical records. The 'Records of Rebuilding the Masjid in Hangzhou Prefecture' from the sixth year of the Hongzhi reign in the Ming Dynasty (1493) records that a man named Alaoding during the Yuan Dynasty presided over the rebuilding of the masjid in the eighteenth year of the Shizu Zhiyuan reign (1281). Meanwhile, Tian Rucheng's 'Travels and Sights of the West Lake' states that Zhenjiao Mosque was built during 'the Yuan Yanyou era (1314–1320).' Originally built in the Song Dynasty, Zhenjiao Mosque may have fallen into disrepair by the end of the Song and suffered from the ravages of war, leaving it quite dilapidated. It was rebuilt in the early Yuan Dynasty by the Hui Muslim Grand Master Alaoding, becoming a famous masjid in Hangzhou. The exact date of the reconstruction remains difficult to pinpoint, though it may have been repaired during the Zhiyuan, Yanyou, or even Zhizheng periods. It is worth noting that Alaoding clearly played a major role in the reconstruction of Zhenjiao Mosque during the Yuan Dynasty. Today, Fenghuang Mosque (Phoenix Mosque) preserves a Yuan Dynasty Persian and Arabic inscription for the rebuilding of the masjid, though the exact date is untraced; it explicitly states that the masjid was 'built by Fakhr al-Din ibn Shihab al-Din ibn Alaoding Tarmati' [4]—the very same person known as the Hui Muslim Grand Master Alaoding in Chinese historical records. After its reconstruction, Zhenjiao Mosque stood tall; its 'foundation alone was five to six feet high, with tightly secured gates that few could casually enter, commonly known as the Masjid.' [5]

The Hui Muslim Prayer Hall went by various names in successive local gazetteers, including 'Hui Muslim Worship Hall', 'Western Regions Worship Hall', 'Western Regions Prayer Hall', and 'Hui Muslim New Bridge Prayer Hall'. It likely evolved from the Sufi lodge funded and built by the wealthy Egyptian merchant Othman ibn Anfani. Historical records show that the location of the Hui Muslim Prayer Hall was always closely linked to an adjacent 'bridge', distinguishing it from Zhenjiao Mosque.



This bridge was once called Daoming Bridge, Jishan Bridge, and later known as Hui Muslim New Bridge. The bridge ran east-west, and the street segment was once named 'Hui Muslim New Bridge Straight Street'. This bridge is located right between the present-day Fengle South Bridge and Jianqiao Bridge. Fengle South Bridge was built in recent years, with Fengle Bridge lying just to its north, perfectly matching the historical records. East of Hui Muslim New Bridge is Zhubao Lane (Jewelry Lane), running north-south, which divides the street into Upper Zhubao Lane and Lower Zhubao Lane. Today, the 'Hui Muslim Prayer Hall' no longer exists, but the Hui Muslim New Bridge still stands proudly over Hangzhou's Central Grand Canal (Zhonghe Canal).

Regarding the Hui Clan Masjid, according to the Ming Dynasty Chenghua edition of the 'Hangzhou Prefecture Gazetteer': 'Temurles, style name Zhouxian, was a native of Kangli. In the thirteenth year of the Zhizheng reign, as prefect of Hangzhou, when the Qihuang rebels invaded the prefecture, the Confucian school was reduced to rubble. Temurles argued that because the school was tied to moral education, he could not use hard times as an excuse, and thus planned its reconstruction. The original foundation was cramped, so he purchased the land of the Hui Clan Masjid to expand it.' [6] This indicates that it was an Islamic masjid built during the Yuan Dynasty. At the end of the Yuan Dynasty, due to military turmoil, many Hui Muslims suffered calamities. Coinciding with the destruction of the Confucian school, Temurles purchased the site to serve as the school grounds. The Hui Clan Masjid was likely its Yuan and Ming dynasty designation, while the Yongzheng edition of the 'Zhejiang General Gazetteer' and the Qianlong edition of the 'Hangzhou Prefecture Gazetteer' both simply referred to it as the 'Masjid'. The exact site of the Hui Clan Masjid is not recorded in historical gazetteers. However, because its site was converted into the prefectural Confucian school (known as the Fuxue), the location of the Hui Clan Masjid can still be determined based on the address of the prefectural school. The Yongzheng edition of the 'Zhejiang General Gazetteer' states that the prefectural school 'is located east of the prefecture, formerly outside Tongyue Gate. In the first year of Shaoxing, it was initially built at Lingjia Bridge, now known as the former site of Hui'an Temple west of Lingyun Bridge' [7]. Lingjia Bridge, as recorded in the 'Xianchun Lin'an Gazetteer', is located on the West River at

'Lingjia Bridge, Fengyu Lane entrance' [8]. Zhong Yulong wrote in 'Tales of Hangzhou': 'Under the Transport Office River, during the Southern Song dynasty, it was Fengyu Lane Prefecture School Lane, where the Hangzhou Prefectural School was established. In the Ming dynasty, it was called Confucian Temple Street, and the prefectural school was converted into the Confucian Temple.' The Transport Office River

was filled in in 1936 and renamed Laodong Road (Labor Road). 'The Prefectural School is on today's Laodong Road, which is Confucius Temple.' [9] Meanwhile, the Southern Song 'Capital Map' drawn in the sixth year of the Tongzhi reign in the Qing Dynasty (1867) [10] marks 'Houshi Street' between 'Fengle Bridge' and 'Jianqiao Bridge'. If one marks the respective locations of Fenghuang Mosque, the Hui Muslim Prayer Hall, and the Hui Clan Masjid around the 'Prefectural School' on the map, it becomes clear that all three masjids basically lie on the same east-west main axis.

Fenghuang Mosque sits in the middle, with the Hui Muslim Prayer Hall to the east and the Hui Clan Masjid to the west. The distances from Fenghuang Mosque to the other two masjids are nearly equal, and the distribution of the three masjids in Hangzhou during the Yuan Dynasty closely matches the residential patterns of Hui Muslims living around their masjids, as well as their commercial markets.

Furthermore, according to the Chenghua edition of the 'Hangzhou Prefecture Gazetteer': 'Xia Sizhong, style name Zhongyan, was a native of Gaoyou. In his youth, he served as a clerk. When Zhang's forces occupied Gaoyou, Sizhong followed them. When Zhang surrendered and pledged allegiance, his subordinates were appointed to various posts, and Sizhong was appointed as a counselor in the Jiangsu-Zhejiang Branch Secretariat, later reassigned as the Prefecture Administrator of Hangzhou. Sizhong was open-minded, quick, and unhindered, courageous and proactive when encountering matters, winning the respect of superiors and subordinates alike. After the Hangzhou school was devastated by the fires of war, the former prefect Temurles had just finished its reconstruction when the temple keeper was careless with fire, burning the whole complex down. Sizhong boldly took reconstruction upon himself. Previously, although Temurles had purchased the land of the masjid for expansion, he had not acquired all of it. Sizhong purchased the remainder in full, making the foundations vast and the temple buildings solemn and orderly. From then on, the Hangzhou school became the crown of western Zhejiang.' [11] The 'Complete Library of the Four Branches of Literature' (Gujin Tushu Jicheng) contains the exact same record: 'Xia Sizhong served as the Prefecture Administrator of Hangzhou. After the Hangzhou school was ravaged by war and fire, the former prefect Temurles had just finished rebuilding it when it was subsequently destroyed by fire. Sizhong took the restoration upon himself, building upon Temurles' legacy by purchasing all the land of the masjid to expand the school grounds. The buildings were solemn and orderly, making the Hangzhou school the crown of western Zhejiang.' [12] It appears that the Hui Clan Masjid during the Yuan Dynasty occupied quite a large area and scale. When Temurles built the prefectural school in the thirteenth year of the Zhizheng reign (1353), it did not occupy all the land of the masjid. Just as the school's reconstruction was 'newly completed', a fire broke out and reduced it to ashes.

Later, Hangzhou Prefect Xia Sizhong purchased all the remaining land belonging to the Hui Clan Masjid and heavily expanded the prefectural school, making 'the Hangzhou school the crown of western Zhejiang.' This also demonstrates that the Hui Muslims living in Hangzhou at that time were not only numerous in number but also possessed immense financial resources.



From this, it is clear that Hangzhou during the Yuan Dynasty indeed housed three masjids: Zhenjiao Mosque, the Hui Clan Masjid, and the Hui Muslim Prayer Hall. It was only during the Zhizheng period at the end of the Yuan Dynasty that the Hui Clan Masjid was abandoned due to military turmoil, and its site was acquired by the government to be used as land for the prefectural school [13].

[1] Tian Rucheng: 'Travels and Sights of the West Lake', Volume 18, 'Scenic Spots in the City Along the Southern Mountain Branch: Zhenjiao Mosque', Chinese Local Gazetteers Series edition.

[2] 'The Travels of Ibn Battuta', Ningxia People's Publishing House, 1985 edition, p. 557.

[3] Same as above.

[4] Cheng Tong: 'Persian and Arabic Inscriptions at Hangzhou Fenghuang Mosque - Also Discussing the Footsteps of Muslims in Hangzhou During the Yuan Dynasty', published in 'Shanghai Cultural Heritage', Issue 1, 2006.

[5] Tian Rucheng: 'Travels and Sights of the West Lake', Volume 18, 'Scenic Spots in the City Along the Southern Mountain Branch: Zhenjiao Mosque', Chinese Local Gazetteers Series edition.

[6] Chenghua 'Hangzhou Prefecture Gazetteer', 'Siku Quanshu Cunmu Congshu - Historical Works Collection', Qilu Publishing House, 1996 edition.



[7] Yongzheng 'Zhejiang General Gazetteer', Zhejiang Publishing House block-printed edition, 25th year of the Guangxu reign of the Qing Dynasty (1899).

[8] 'Xianchun Lin'an Gazetteer', included in 'Song and Yuan Local Gazetteers Collection', Zhonghua Book Company, 1990 edition.

[9] Zhong Yulong: 'Tales of Hangzhou', found in 'West Lake Historical Documents Integration' (Vol. 11), Hangzhou Publishing House, 2004 edition.

[10] 'Xianchun Lin'an Gazetteer', included in 'Song and Yuan Local Gazetteers Collection', Zhonghua Book Company, 1990 edition.

[11] Chenghua 'Hangzhou Prefecture Gazetteer', 'Siku Quanshu Cunmu Congshu - Historical Works Collection', Qilu Publishing House, 1996 edition.

[12] 'Gujin Tushu Jicheng - Economic Compilation, Electoral Canon', Volume 26, 'School Section Historical Events Part 2', Shanghai Zhonghua Book Company, 1934 edition.

[13] Guo Chengmei: 'The Hui Clan Masjid - Another Yuan Dynasty Masjid in Hangzhou', published in 'Islamic Culture Studies' (Xi'an), Issue 3, 2008.

Selected from 'History of Islam in Hangzhou'

Authored by Ma Jianchun Collapse Read »

[Internet Repost]

A Historical Study of Hui Muslim Diet and Customs in Late Qing Hangzhou: Traditional Halal Spiritual Dining and Changes in Everyday Hui Life

Abstract:

Based on late Qing and Republican-era historical documents and folkloric records, this study examines the characteristics of Halal cuisine and the spiritual lifestyle of Hangzhou's Hui Muslim community. It explores how Hangzhou's Halal dining scene persevered and evolved while blending into Jiangnan local culture, showcasing a unique Hui culinary tradition.

A Muslim's everyday life is intimately connected to their religious faith, meaning many Hui customs reflect both daily routines and religious practices. We previously touched upon the Hui customs in Hangzhou recorded by Yuan dynasty scholars (click to view details), though unfortunately, such records became quite scarce after the Yuan dynasty. By the late Qing dynasty, however, relevant documents increased once again. Works specifically chronicling Hangzhou customs—such as *Hangsu Yifeng* (Remnants of Hangzhou Customs), *Wulin Zashi Shi* (Miscellaneous Poetry on Wulin), and *Shuo Hangzhou* (Talking About Hangzhou)—contain varying degrees of documentation. We will cite and discuss these one by one, comparing them briefly with Yuan dynasty records where possible.



▲ *Hangsu Yifeng* (Remnants of Hangzhou Customs)

*Hangsu Yifeng* is a collection of notes written during the Tongzhi era of the late Qing dynasty. It features a dedicated section on "Dietary Categories," which records "lamb soup and rice":

"Lamb soup and rice restaurants sell exclusively lamb products and rice, priced at six or four wen per bowl. There are also lamb soup noodles starting at six or eight wen per bowl, depending on the diner's preference. The lamb is skinned, deboned, stewed until tender, and chopped into chunks, priced at four wen per piece, available in salted-and-peppered or plain styles. Additionally, offal such as intestines, lungs, and hearts are chopped, mixed with broth, and served in a bowl, known as *zashui* (mixed offal soup)—six wen for a single bowl, fourteen wen for a double bowl. Small bites like kidneys, livers, spines, brains, intestines, stomachs, trotters, tongue, and *taijitu* (lamb brain shaped like a Taiji symbol) cost twenty-eight wen per plate; fourteen wen is also accepted for a single diner. Meat pieces: if eating two pieces, it costs only six cash. Dried sliced meat can be ordered by the plate in any amount, or put into broth to make sliced meat soup. Major dishes like braised meat and *zashui* all center around lamb. The only alcohol served is *gaoliang* (sorghum liquor). Dim sum options include shredded pork, spring pancakes, water dumplings, and *shaomai* (steamed lamb dumplings), all available. Side dishes and noodle broth cost two cash per plate or basin. These shops do not open in the summer because of the heat."

This book also has a supplementary edition compiled by the Liuyi Bookstore in Hangzhou in 1928, with slightly different wording and an added paragraph:



"Lamb soup and rice restaurants are Hui Muslim eateries specializing exclusively in lamb products. Rice is six or four wen per bowl. There are also lamb soup noodles starting at a minimum of six or eight wen per bowl, at the diner's convenience. The lamb is skinned, deboned, stewed until tender, and chopped into pieces, priced at four wen per piece, with options for salt-and-pepper or plain. Furthermore, intestines, lungs, hearts, and other offal are chopped, added to broth, and served in a bowl called *zashui* (mixed offal soup)—six wen for a single bowl, fourteen wen for a double bowl. Small plates of kidneys, liver, spine, brain, intestines, stomach, trotters, tongue, *taijitu*, etc., cost twenty-eight cash per plate; fourteen cash is also sold for a single person. Piece meat: eating two pieces costs only six cash. Dried sliced meat can be ordered by the plate in any quantity, or added to soup to make sliced meat soup. Their main dishes, such as braised meat and *zashui*, never stray from the lamb. The only wine is *gaoliang*. Dim sum includes shredded pork, spring pancakes, boiled dumplings, and *shaomai*, all available. Side dishes per plate and noodle broth per basin are two cash each. They simply do not open in the summer due to the heat."

Note that there were no more than two or three such lamb soup and rice restaurants within the city walls, and none outside. Those who loved the taste of lamb flocked to them. However, in recent years, prices have risen to more than ten times their former levels. I recall in my youth, I entered and took a seat accompanying my late father; there were five of us in total, and the cost was a mere four hundred cash, while our table was already littered with cups and plates in disarray, showing just how cheap the cost of living was back then. From January to March, business stops, known as 'resting for the summer.' This is because little lambs are just conceiving around this time, and incoming goods are scarce. By June, business resumes because the hotter the weather gets, the more delicious the lamb soup tastes; it never stops because of the heat, leaving not a single empty seat. As the autumn winds begin to blow, business gradually cools down. People in this trade have a saying: 'Work for one summer, eat for the whole winter,' meaning their profits are so hefty that winter is nothing to worry about.

The added phrase "Hui Muslim eatery" explicitly points out that this was Hui cuisine. *Hangsu Yifeng* records classic Hui dining—all kinds of dishes related to lamb. However, using a large amount of sheep offal such as intestines, lungs, hearts, livers, stomachs, and brains as ingredients seems somewhat different from strict Islamic dietary requirements. Mr. He Hong, drawing on Republican-era literature, textualized that "taijitu" refers to sheep brain.

The late Qing work *Hangsu Yiqing Suijin* also contains records regarding lamb soup and rice:



"Lamb meat is not sold in the summer. At the Hui mosque and Western region eateries, people eat chicken wontons and lamb meatballs in the summer; shrimp, vinegar fish, and quick-fried dishes are all available. People of the faith go to eat them, while most people of the greater faith do not go."

"People of the greater faith" refers to Han Chinese; this is spoken from the perspective of the Hui people.

Both *Hangsu Yifeng* and *Hangsu Yiqing Suijin* state that lamb was not sold in the summer, whereas the supplementary section of the 1926 *Hangsu Yifeng* emphasizes that summer was actually the prime season for selling lamb soup and rice. So, was lamb food sold in the summer or not? Mr. He Hong has discussed this question. Based on the recollections of Gao Yang and Yu Pingbo, they did eat it, suggesting that habits had changed. While people did not eat it during the late Qing and early Republic, eating lamb in the summer became the norm by the Republican era.

There are quite a few records concerning Hangzhou lamb soup and rice from the Republican era, such as *Xihu Mingsheng Kuailan* (Quick Tour of West Lake Scenic Spots) and *Shuo Hangzhou*, while *Zengding Xihu Youlan Zhinan* (Expanded Guide to Touring West Lake) records lamb stall rice. Lamb stall rice and lamb soup rice were presumably the same thing.



Regarding late Qing Hui cuisine in Hangzhou, local poets also described it in their verses. For instance, the famous bibliophile Ding Bing included a poem titled *Huihui Tang Jiansu* (Pan-Fried Pastry at the Hui Mosque) in his *Wulin Zashi Shi*:

"Offering flour to the heavens, pan-fried to make pastries; the religion of Tianfang is unlike all others.
Facing west in the grand hall, they share in prayer; dying and receiving thin burials, they follow its precepts.
Anointing the crown with ghee is a place for choosing Buddha; Roman Catholicism became the starting point.
Laughing that few people enter my gate, *bopan* and *xuanhuang* interpret the *Erya* dictionary."

This poem describes *youxiang* (fried Hui pastry), but also records other Hui customs. Ding Bing's son, Ding Lizhong, wrote *Wulin Shishi Yin* (Chants on the Markets of Wulin), which includes the poem *Huihui Tang Qian Ye Shouhe Chaoshi* (Ye Shouhe Confectionery in Front of the Hui Mosque):

"Pearls of flour ground to a jade-like polish, outshining frost and snow, newly kneaded by hand.
If you ask whose dim sum is the most refined, it is Ye Shouhe in front of the mosque."

This also describes Hui pastries. Hangzhou still has a Halal food shop named "Ye Shouhe" to this day.

Editors | Wu Yiquan, Liu Junping

- Article Source -

"Research on the Islamic History and Culture of Hangzhou" Collapse Read »

[Internet Repost]

Hangzhou Olympic Sports Center MULTAN Pakistani Restaurant Authentic Halal Review: Spice Profiles and Grilled Meat Experience

Abstract:



An in-depth review of MULTAN Pakistani Halal Restaurant in Hangzhou's Olympic Sports area. Featuring real shots of signature spicy chicken karahi, juicy tikka kebabs, and rich curries, breaking down the complex, multi-dimensional South Asian spice usage and the essence of authentic Halal South Asian cuisine.

In Hangzhou, few places handle Pakistani spices with confidence. This one does. The moment you walk in, you smell grilled meat and curry—clear, direct, and unapologetic. The menu stays focused: rice, curries, kebabs, fried snacks. It’s easy to read and easy to order, even if it’s your first time with this cuisine.



In Hangzhou, few places handle Pakistani spices with confidence. This one does. The moment you walk in, you smell grilled meat and curry—clear, direct, and unapologetic. The menu stays focused: rice, curries, kebabs, fried snacks. It’s easy to read and easy to order, even if it’s your first time with this cuisine.

Masala drives the meal. Chicken and lamb come with deep seasoning that builds in layers rather than hitting you with one note. Butter chicken runs rich and thick—made for rice. Biryani stays fluffy with distinct grains and spice aroma. Garlic naan lands best fresh and hot, with enough flavor to stand on its own.



Masala drives the meal. Chicken and lamb come with deep seasoning that builds in layers rather than hitting you with one note. Butter chicken runs rich and thick—made for rice. Biryani stays fluffy with distinct grains and spice aroma. Garlic naan lands best fresh and hot, with enough flavor to stand on its own.

The buffet is a weekend move. Dishes turn over faster, so you’re more likely to catch everything at its best—ideal for a first visit. Book and pay in advance using the number on the poster at the entrance. The kitchen prepares portions based on confirmed guest counts, keeping the spread consistent and avoiding unnecessary waste.



The buffet is a weekend move. Dishes turn over faster, so you’re more likely to catch everything at its best—ideal for a first visit. Book and pay in advance using the number on the poster at the entrance. The kitchen prepares portions based on confirmed guest counts, keeping the spread consistent and avoiding unnecessary waste.

The room runs on repeat trips. People go back for more curry, wait by the grill for fresh batches, tear naan piece by piece and dip. Conversations stay on the food—what’s richer, what’s spicier—while the table keeps moving.



The room runs on repeat trips. People go back for more curry, wait by the grill for fresh batches, tear naan piece by piece and dip. Conversations stay on the food—what’s richer, what’s spicier—while the table keeps moving.

It sits in a basement level, so give yourself a minute to find it. Inside, the room pops—blue tones with gold and silver tableware, clean for photos. Service can feel a bit uneven at times—timing and responses don’t always line up—but it stays warm, well-meaning, and easy to approach.



It sits in a basement level, so give yourself a minute to find it. Inside, the room pops—blue tones with gold and silver tableware, clean for photos. Service can feel a bit uneven at times—timing and responses don’t always line up—but it stays warm, well-meaning, and easy to approach.

Expect just over ¥100 per person. Both buffet and à la carte make sense. The value is consistency, proper spice work, and a clear menu. If you want a fast, reliable introduction to Pakistani food, this is a strong entry point.



Expect just over ¥100 per person. Both buffet and à la carte make sense. The value is consistency, proper spice work, and a clear menu. If you want a fast, reliable introduction to Pakistani food, this is a strong entry point.

Click Link for Didi / Address



Halal · Multan Pakistani Specialty Restaurant (Hangzhou First Location)

MULTAN Pakistani Restaurant

11:30-22:30

19945779712

Go on the weekend for the buffet—book ahead—then come back on a weekday and order with intent. Collapse Read »