Chinese Muslim Heritage
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
Shanghai's Legendary Yixinzhai: Century-Old Halal Heritage & Famous Beef Pan-Fried Buns
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try. view all
[Internet Repost]
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.
The Double Glory of a Time-Honored Chinese Brand and Intangible Cultural Heritage: Exploring the Legendary Halal Culinary Craftsmanship of Shanghai's Yixinzhai
Abstract:
A deep dive into Yixinzhai, a renowned Halal restaurant in Shanghai holding the dual titles of a "Time-Honored Chinese Brand" and a "Municipal Intangible Cultural Heritage." Tracing its century-long evolution since its founding in 1913, this article showcases the artisan spirit of three generations of successors who strictly adhere to Islamic dietary laws and master the intangible cultural heritage of traditional Halal culinary techniques.
"Yixinzhai" is a prestigious, time-honored Halal restaurant in Shanghai. Its "Halal culinary and pastry-making technique" has been inscribed onto the Shanghai Municipal Intangible Cultural Heritage list, making this rare dual identity of "legacy brand plus intangible cultural heritage" quite unique among the city's Halal eateries.
Historical records show that the history of Yixinzhai can be traced back to 1913, when the current director Ma Wanglin’s grandfather, Ma Shisheng, started the "Ma Ji" Halal food stall in Cao County, Shandong province, making a name for himself locally with specialties like niurou jianbao (pan-fried beef buns) and curry beef soup. After 1938, fleeing the chaos of war, Ma Shisheng moved with his son, Ma Xingbang, to Zhenjiang, Jiangsu province, to continue the business. By the late 1940s, Ma Wanglin followed his parents to Shanghai's Yangpu district, reopening the "Ma Ji" Halal food shop on Huangxing Road, allowing this culinary craft to take root and flourish in Shanghai. In 1958, the state-run "Yixinzhai" Halal restaurant was officially established, and 15-year-old Ma Wanglin joined his father working there. In 2000, Yixinzhai underwent restructuring, and Ma Wanglin took over management.
Back in the day, whenever I had errands at the Hudong Workers' Cultural Palace, I’d always make a detour across the street to Yixinzhai to grab their signature niurou jianbao (pan-fried beef buns), leaving me with a lasting impression and wonderful memories. Their cold noodles are also a signature dish, and since it's currently peak season, I couldn't resist. A few days ago, I drove over 20 kilometers, cutting all the way from Changning in the western urban center to Yangpu in the east, just to come to Yixinzhai and treat myself. The original location is currently undergoing renovations, so the shop has relocated to a temporary spot about 200 meters to the east. The golden signs reading "Shanghai Yixinzhai" and "Time-Honored Chinese Brand" hang proudly above the entrance, gleaming brilliantly.
Checking out the menu, the food options are super rich and varied, featuring rice bowls with toppings, fried rice, and noodles with various toppings. I ordered their signature celery and shredded beef mixed noodles (Note: during summer, the shop's mixed noodles actually refer to cold noodles), an order of niurou guotie (crispy beef potstickers), and a bowl of beef soup, totaling 60 yuan.
The potstickers and mixed noodles need to be picked up yourself at the counter, while the beef soup is brought to the table by a server. Considering potstickers need to be eaten hot—since getting cold ruins the texture—I grabbed the potstickers first to enjoy while they were hot.
An order of potstickers comes with four pieces. They are quite large, neatly arranged, crescent-shaped, plump and gorgeous, with bottoms pan-fried to a golden, crispy perfection.
The potsticker wrappers are made from unleavened dough, keeping the skin relatively thin and quite crispy. When you bite into them, there’s a satisfying "crunch," though there isn't a hint of chewiness—not sure if they were slightly over-pan-fried or if that's just how they're supposed to be! The texture is a bit different from your average potstickers. The meat filling uses hindquarter yellow beef (specifically the knuckle cut), trimmed of all gristle and membrane, and seasoned with the Ma family's closely guarded secret marinade. The flavor is unique, accompanied by a small amount of savory juices, making it taste delicious.
The beef soup is quite clear, generously topped with a large handful of cilantro and chopped scallions that blend with the beef aroma, making it wonderfully fragrant. A touch of curry powder is added to remove any gamey odor and elevate the flavor. The beef shank slices in the soup are generous in portion, totally worth the 20-yuan-per-bowl price tag. The beef is stewed until tender without falling apart, and the broth is rich, savory, and flavorful. Eaten together with the beef potstickers and cold noodles, it’s absolute perfection! Highly recommended.
After finishing the potstickers, I headed back to the counter to pick up the cold noodles and the celery and shredded beef topping.
The cold noodles are the shop's summer signature specialty, made with custom-made narrow alkaline noodles. They follow the golden rule of cooking noodles: "clear water, high heat, small amount of noodles." They are boiled on high heat for a short time, skipped the cold water rinse, and instead placed directly in front of electric fans to air-dry and cool down. While being fanned, homemade scallion oil is drizzled over them and tossed. The noodles turn out springy with a nice bite, smooth without getting mushy. Drizzled with homemade savory soy sauce and aromatic vinegar, the flavor profile is salty, savory, and subtly sweet. Add a dollop of the soul-stirring peanut sauce personally developed by Ma Wanglin (made by stir-frying and grinding 8 catties of peanuts and 2 catties of sesame seeds for an intense aroma), and if you love spice, add a few drops of chili oil. With the noodles thoroughly coated in sauce, the taste is simply indescribable.
The celery and shredded beef topping is equally standout. The celery is super tender with no tough fibers, meaning it won't get stuck in your teeth. The shredded beef is pre-marinated, coated in starch, and quick-fried, resulting in a tender and delicious bite. Slurping it down with the noodles is pure, satisfying bliss.
The niurou jianbao (pan-fried beef buns) are the shop's ultimate viral intangible cultural heritage delicacy. The prep kitchen features three large flat-bottomed iron pans where chefs take turns making niurou jianbao (pan-fried beef buns) and niurou guotie (crispy beef potstickers) on the spot. The pan-fried beef buns are as big as an adult's fist, fried golden and crispy on both sides, and burst with juicy meat broth when bitten into. They are deeply loved by diners, selling thousands every single day and often requiring long lines to purchase.
The award-winning Sanhuang chicken (Three-Yellow chicken) uses chickens raised in Nanhui for over 90 days, first penned and then free-range for 20 days, prepared into a fully cooked baiqieji (white-cut chicken). There isn't a single trace of blood between the bones, the skin is crispy, the meat is firm and flavorful, making it another signature dish of the shop.
With an order of potstickers, an order of cold noodles, and a bowl of beef soup down, I was already stuffed. But not wanting to miss out on the signature niurou jianbao (pan-fried beef buns) and the specialty Sanhuang chicken, I bought a large portion of the Sanhuang chicken and five niurou jianbao (pan-fried beef buns) to pack up and enjoy slowly at home with my family.
Dining Experience: The food tastes great, with strong Halal characteristics. Overall, although the prices are slightly on the higher side, it offers great value for money and is definitely worth a try.