[Internet Repost]

Exploring Guangzhou's Halal Food Scene: Hui Restaurants, Halal Dim Sum, and the Diverse Flavors of the City of Rams

Abstract:



A detailed guide highlighting the unique Halal culinary map within 'Eating in Guangzhou.' Spanning legendary century-old Hui restaurants, authentic Cantonese Halal dim sum, and premium Halal eateries blending northern and southern flavors, this guide showcases the profound depth of Lingnan's Halal gastronomy.

Image source via Xiaohongshu: Jiu Dang Yi Ben Shu



Let's get down to business—our food journey today brings us to the beautiful metropolis of Guangzhou.

As the millennium-old starting point of the Maritime Silk Road and a renowned 'millennium commercial capital,' Guangzhou blends old-school Lingnan charm in its historic alleys with modern skyscrapers, creating a seamless fusion of past and present. It is one of China's most economically developed and inclusive cities.



Thanks to its time-honored culinary culture, Guangzhou has earned the title 'World City of Gastronomy' certified by UNESCO, living up to the saying, 'Eat in Guangzhou.'

Here, specialty Halal dim sum, authentic Cantonese Halal dishes, and genuine Xinjiang cuisine offer a staggering variety beyond imagination.



You'll never have to stress about what to eat here! There's simply too much good food. Come follow our cafeteria guide to unlock an exclusive feast for your taste buds in Guangzhou~

What's the absolute must-do when you visit Guangzhou? Savoring a leisurely dim sum breakfast, of course! For locals, morning tea is never just a quick meal to fill your stomach—it's a daily morning ritual.



Tucked away in the historic district on Zhongshan 6th Road is Guangzhou's oldest and most iconic Halal spot: Guangzhou Muslim Restaurant (Huimin Restaurant). Established in 1956, it's a quintessential local Halal institution. Unlike the rich, heavy profiles of Northwest Chinese cuisine, the Cantonese style here blends clean, fresh sweetness with Halal cooking techniques. The restaurant still maintains its traditional 'three teas and two meals' operating model, serving both classic Cantonese dim sum and authentic Halal Cantonese dishes.

1. Dim Sum Recommendations



1. Dim Sum Trio Platter (Black Pepper Beef Short Ribs, Lamb Ribs, Chicken Feet)

Image source via Dazhong Dianping



Hit three crowd-pleasers in one go! The must-order steamed chicken feet are the soul of Cantonese dim sum; deep-fried first and then steamed, they're stewed until soft and gelatinous, falling off the bone with a gentle nudge. Ranking right up there with the chicken feet in popularity are the black pepper beef short ribs—completely tender, packed with black pepper aroma, and resting on a bed of taro that soaks up all the rich meat juices, making them creamy and sweet. Paired with tender and flavorful lamb ribs, it's three times the joy in a single platter!

2. Huimin Crystal Shrimp Dumplings (Haixian Jiao)



Image source via Xiaohongshu: Taozi

It's rare to find such authentic texture at a Halal teahouse. Thin, translucent dumpling wrappers encase whole, plump, springy prawns that burst with fresh, sweet juices in every bite.



3. Mixed Veggie Beef Meatballs (Niurou Wan)

Image source via Xiaohongshu: Yan Xi Jie Jie Chao Ai Chi Ya



These handmade beef meatballs are made to order, so expect a slightly longer wait. Hand-beaten fresh beef mixed with crisp vegetables gives them a sweet, crunchy, palate-cleansing, and bouncy texture that completely redefined my view of meatballs!

4. Pan-Fried Radish Cake (Luobo Gao)



Image source via Dazhong Dianping

Another house specialty packed with shredded radish and blended with fish paste, giving it a subtle, delightful crunch.



5. Lamb Char Siu Buns

Image source via Dazhong Dianping



A uniquely creative Halal fusion dish. The dough is pillow-soft, and the filling features savory lamb paired with salted egg yolk, creating a rich flavor profile with a hint of milky aroma and sweetness.

The bustling, vibrant neighborhood dim sum vibe paired with the restaurant's refreshing, palate-cleansing tea makes the experience a solid 10/10, whether you're a first-timer trying dim sum or a seasoned foodie!



An authentic morning tea experience wouldn't be complete without equally delicious main meals, and Guangzhou Muslim Restaurant (Huimin Restaurant) is China's largest Halal Cantonese restaurant.

II. Main Course Recommendations



1. Crispy Roasted Pigeon

Photo source: Dazhong Dianping



Honestly the best pigeon I've ever had. The skin is super crispy, the meat is tender and juicy, and every bite bursts with flavor without feeling dry at all!

2. Signature Stir-Fried Xiaochao Huang (Cantonese Golden Stir-Fry)



Photo source: Xiaohongshu (Saeed's Flavor Journey)

A classic Cantonese staple that captures the elusive wok hei (breath of the wok). Packed with shrimp, squid, and fresh chive flowers, it's got that amazing crunch and a savory, refreshing flavor profile.



3. White-Cut Dongshan Mutton

Photo source: Dazhong Dianping



A total standout! It’s all about keeping things clean, original, and light, served with a signature ginger-scallion dipping sauce that instantly amps up the aroma and flavor. The mutton is super tender, zero gamey smell, totally retaining its natural sweetness. It melts in your mouth and is a total crowd-pleaser for all ages.

4. Garlic-Mashed Duck



Photo source: Xiaohongshu (Naiping Loves to Eat)

The duck meat is firm, sweet, and incredibly tender without being dry. Dressed in a secret savory garlic sauce, it's punchy and packed with flavor. Tossing the leftover sauce with white rice is an absolute game-changer—simple cooking, but insanely addictive the more you eat it.



5. Offal Beef Soup (Niurou Tang / Beef Offal Soup)

Photo source: Dazhong Dianping



A massive bowl packed with generous toppings. The beef offal is super fresh, impeccably cleaned with zero weird funk, and simmered until melt-in-your-mouth tender. The broth is clean, naturally sweet, and savory. You get a subtle hit of white pepper upfront, followed by a lingering sweetness with tons of flavor depth. The pickled white radish in the soup is the ultimate finishing touch—refreshing and crisp, perfectly cutting through the rich, hearty beef offal.

Guangzhou Muslim Restaurant (Huimin Restaurant)



Guangzhou Huimin Restaurant

Where you can grab traditional Cantonese zaocha / yum cha (Cantonese morning tea / dim sum) in the morning and authentic Xinjiang hearties at night. As the official food landmark representing Xinjiang in Guangzhou, Xinjiang Building is a rare Halal gem that seamlessly balances Cantonese and Silk Road Central Asian flavors. Unlike standard neighborhood joints, they skip the over-localization, staying fiercely faithful to Xinjiang's authentic ingredients, techniques, and flavor profiles. It's the ultimate spot to satisfy your morning dim sum cravings while diving into heavy-hitting Xinjiang specialties.



Part I: Morning Dim Sum Recommendations

1. Stir-Fried Rice Noodles with Beef (Gan Chao Niu He)



Photo source: Xiaohongshu (ellipticalgoing)

Finally had a truly authentic plate of Cantonese dry-fried beef ho fun! Packed with wok hei and totally grease-free. The rice noodles are slick and chewy, the beef is tender and packed with flavor, and the portion size is insanely generous. Pro-tip from Junjun: Save the gan chao niu he for the very end, otherwise you'll get stuffed too fast and won't have room for all the incredible dishes coming your way!



2. Pineapple Bun (Boluobao)

Photo source: Xiaohongshu (Sister Yanxi Loves Eating)



At first glance, it looked totally average and I had zero expectations, but one bite completely blew my mind! The crust is baked to a golden crisp that shatters and drops sweet crumbs everywhere, and when you tear it open, it actually oozes with a rich, sweet-and-tangy real pineapple fruit filling! As a northerner, my mind was seriously blown—turns out a real authentic pineapple bun actually has real pineapple inside, taking the texture and flavor game to a whole new level!

3. Southeast Asian-Style Crispy Red Rice Cheung Fun (Steamed Rice Rolls with Shrimp)



Photo source: Xiaohongshu (Sister Yanxi Loves Eating)

An absolute must-order at every single table! Totally different from your average cheung fun (steamed rice rolls), these are wrapped around a golden, crispy net spring roll wrapper in the center, giving it an amazing crispy-on-the-outside, tender-on-the-inside texture. Real talk though: the crispy layer can lean just a tiny bit oily, so if you're not big on deep-fried textures, feel free to order according to your preference.



4. Wonton Tossed Egg Noodles

Photo source: Xiaohongshu (Sister Yanxi Loves Eating)



It's got that classic Cantonese flavor down pat. The noodles have an amazing bounce and chew, staying perfectly springy without clumping together, paired with plump, savory wontons. It's simple, totally authentic, and screams old-school Guangzhou taste!

5. Shredded Chicken Congee with Century Egg



Image source: Xiaohongshu user Yanxi-jiejie-chao-ai-chi-ya

You foodies have definitely heard of Guangzhou's legendary clay pot congee, right? This spot serves up an exclusive Halal version! The rice base is cooked down to a silky, velvety smoothness packed with rich, savory flavor that totally holds its own against traditional clay pot congee. Having a hot bowl first thing in the morning warms up your soul and tastes incredible.



Image source: Xiaohongshu user Yanxi-jiejie-chao-ai-chi-ya

Tea service is 6 RMB per person with options like Tieguanyin, Pu'er, and chrysanthemum. You should definitely try the Xinjiang snow chrysanthemum tea—it pairs amazingly well with the dishes to cut through any richness, plus it's a true Xinjiang specialty.



When lunchtime rolls around, the restaurant completely transforms into a lively slice of Xinjiang culture with a special midday song and dance performance.

Part 2: Lunch & Dinner Recommendations



1. Maimaiti - Charcoal-Grilled Mutton Skewers

Image source: Xiaohongshu user Li-Hao-Niu



The lamb is super tender with zero heavy gamey odor—just pure, fragrant goodness. With the perfect ratio of lean meat to fat, every bite gives you that glorious combo of melting sheep fat and juicy meat.

2. Xinjiang Stir-Fried Rice Noodles



Image source: Xiaohongshu user Li-Hao-Niu

Hailed by many foodies as the absolute best Xinjiang stir-fried rice noodles in Guangzhou! The sauce is super rich and thick, and the noodles have an incredible chew to them. Every single strand is thoroughly coated in that spicy, savory sauce, and the portion size is massive.



3. Hand-Pulled Noodles with Spicy Lapizi Peppers and Meat

Image source: Xiaohongshu user Zhao-Zhao-Bu-Zou



The noodles have an incredible, bouncy chew. The lapizi peppers aren't burn-your-face-off spicy, but totally manageable. Best of all, they are ridiculously generous with the meat portions.

4. Traditional Gangzi Rou (Enamel Mug Mutton Soup)



Image source: Xiaohongshu user Zhao-Zhao-Bu-Zou

Absolute love at first bite! Mutton soup simmered right in a vintage enamel mug, loaded with huge chunks of bone-in mutton. The broth is crystal clear and packed with flavor, and the radishes are simmered down until they're translucent. So good!



5. Artisanal Xinjiang Yogurt

Image source: Xiaohongshu user Gang-Fuhua-de-Yuzi



The ultimate palate cleanser after a heavy meal! It's as thick and rich as cream cheese, topped with a luscious skin of milk and dusted with raisins and honey. It hits that sweet-and-tangy spot just right with a melt-in-your-mouth texture!

Catch the live Xinjiang song and dance performances every single day at lunch and dinner! Gorgeous Xinjiang dancers perform traditional folk dances and even pull guests into the fun—the vibe is insanely joyful. Make sure to book your table in advance because those performance hours get super packed!



Silk Road Banquet - Xinjiang Cuisine

Silk Road Banquet - Western Regions Melody Xinjiang Cuisine (Xinjiang Building Branch)



Guangzhou is seriously such an endlessly inclusive city! So many niche, exotic Halal gems are quietly tucked away in its neighborhoods. Otan Restaurant is an absolute must-try. Push open the doors and you'll instantly feel like you've been dropped straight into the unique romance of Istanbul. Exotic decor details are everywhere you look, and even the air carries a faint, lovely trace of Middle Eastern spices.

1. Lebanese Crunchy Salad



The ultimate starter! Built on a crisp vinaigrette base, it's fresh and palate-cleansing with a super unique textural crunch. The more you eat it, the more you taste that subtle, appetizing tang—the perfect antidote to rich, meaty dishes.

It’s one of their standout signature heavy dishes. The lamb is tender and firmly textured; while the overall vibe is comforting and home-style, the real highlight is the seasoning! The secret Middle Eastern spice blend completely masks any gaminess, building layers of aroma that sink deep into every bite.

3. Mixed Meat Shawarma



Juicy, tender grilled meat paired with crisp, palate-cleansing pickles, all wrapped up in a special signature dipping sauce. The punch of garlic mixes with a fresh, citrusy lemon zing, creating a sweet, sour, salty, and savory flavor bomb with incredible texture and maximum exotic vibes.



Here’s a super helpful tip for first-timers! The cooking style here is totally authentic, meaning a lot of the meats and sauces naturally lean a bit tangy—that’s just how the regional specialty tastes. If you aren't big on sweet-and-sour flavor profiles, just chat with the restaurant manager before ordering and they'll hook you up with recommendations tailored to your taste buds.

Otantik Restaurant



Otantik Restaurant (GZ Tianhe, Tianhe Sports Center Branch)

Otantik Restaurant (GZ Liwan, Liwan Branch)



Otantik Restaurant (GZ Yima, Yima Branch)

I can't believe a place like this exists in Guangzhou! Head straight to Baohan Direct Street near Xiaobei—it's basically Guangzhou's very own "Little Xinjiang." The street isn't super long, just two or three hundred meters, but it's packed with lively Northwest vibes that make you feel like you've teleported to the streets of Xinjiang in a split second! The whole strip is lined with legit Northwest halal street eats. You can wander around and grab whatever looks good—you basically can't go wrong, and every single spot is a total crowd favorite.



Spot #1 Recommendation: Salande Xinjiang Cuisine

1. Diced Meat Shouzhua Fan (Hand-grabbed Rice / Pilaf)



Every single grain of rice is soaked in rich, fragrant mutton fat, paired with sweet, soft carrots, and topped with massive chunks of hearty lamb. One oil-slicked, super-savory bite and you'll be hooked instantly!



2. Dapan Ji (Big Plate Chicken)

The portion size is seriously mind-blowing. The chicken is tender and packed with flavor, and the veggies soak up all that incredible sauce. If you're rolling with a small crew, definitely just order a medium plate, otherwise you'll never finish it!

Salande Xinjiang Cuisine



Salande Xinjiang Halal Cuisine (Xiaobei Flagship Branch)

Spot #2 Recommendation: Malajiu



Ice Cream + Malajiu

This is totally not your average ice cream texture. A massive shoutout to the rose flavor, which has this subtle floral note and a gentle sweetness that isn't cloying at all. The sweet-and-tart, refreshing apricot flavor is super unique, too.

Malajiu Artisanal Ice Cream



Malajiu

Spot #3 Recommendation: Xinjiang Grand Bazaar Food



Shawarma

The freshly baked wrap has this slight, smoky char on the outside and is stuffed to the max with thick slices of grilled meat, fresh veggies, and a drizzle of secret sauce. The texture is amazing, and one of these will fill you right up.

Xinjiang Grand Bazaar Cuisine



Spotlight Spot #4: Laoshandong Mutton Soup

Mutton Soup



Photo source: Xiaohongshu user 'Chaoshan Mei Chuang Guangzhou Baiyun -- Hexiang'

The mutton quality is legit. The broth isn't a heavy milky white, but clear and translucent. The meat is stewed until tender and melt-in-your-mouth, bursting with umami with a sweet aftertaste, completely free of any gamey mutton funk. Pair it with a freshly griddled scallion pancake (congayoubing), crispy and flaky, getting more addictive with every bite. Check online platforms for set meal deals to save some cash.

Laoshandong Mutton Soup

Laoshandong Mutton Soup (Baohan Direct Street Branch)

Spotlight Spot #5: Hezhou Laochao

1. Laochao Paozhang (Handmade Firecracker Noodles)

Photo source: Xiaohongshu user 'Rich Everyday Food Feeder'

Minced mutton topping paired with chewy handmade noodles and glass noodles. The black pepper kick is strong—definitely don't miss this if you love bold, heavy flavors.

2. Dry-Fried Chow Mein

Photo source: Xiaohongshu user 'Rich Everyday Food Feeder'

The whole bowl looks and smells amazing. The dried chilies pack a bit of heat, but totally manageable. Their flavor profile leans heavy across the board. Tossed with fresh garlic chives and sliced meat, it’s savory and deeply flavorful. The noodles are freshly hand-rolled and super chewy.

Hezhou Laochao

Hezhou Laochao (Baohan Direct Street Branch)

Spotlight Spot #6: Salta Dongxiang Hand-Grabbed Restaurant

Shouzhua yangrou (Hand-grabbed lamb)

Photo source: Xiaohongshu user 'Xxuaner～'

If you're craving lamb, make a straight shot for this place! Their signature hand-grabbed lamb is tender, juicy, and seasoned spot-on. Unforgettable on the first bite, and so good you'll want to come back for seconds!

Salta Dongxiang Hand-Grabbed Restaurant

Salta Dongxiang Hand-Grabbed Restaurant (Baohan Direct Street Branch)

Spotlight Spot #7: Yiguang Yunnan Rice Noodles

1. Braised Rice Noodles

Photo source: Dianping user 'Chen Baige'

The chili oil looks fiery red and glossy, but it’s actually fragrant rather than burning hot. The owner is a authentic Yunnan local who has been running this spot for over a decade.

2. Fried Ersi (Yunnan Rice Cakes)

Photo source: Dianping

Fried ersi is a Yunnan classic. The rice cakes are soft, chewy, and bouncy (Q). Stir-fried over roaring high heat, the wok hei (breath of the wok) carries a subtle rice aroma—easily the MVP of the menu!

Yiguang Yunnan Braised Rice Noodles

Spotlight Pick #8: Nang Balang

This is one of the most popular, high-energy spot on the street for freshly baked nang (baked flatbread), where the master baker whips up dough right on the spot and pulls them piping hot straight out of the traditional clay oven. They’ve got a massive flavor lineup: classic plain, sesame, sunflower seed, spicy chili skin (lazi pi), sweet rose, and raisin nang. Straight out of the oven, the crust is deeply charred, flaky, and crispy, while the inside stays soft with a great chew and rich, earthy wheat flavor.

Chicken Leg kao baozi (crispy baked lamb buns / samsas)

Photo source: Dazhong Dianping

The pastry shell is baked to a gorgeous golden crunch, packed with a juicy, tender filling. When you bite into it, the soup just bursts out—honestly way better than the mutton ones (just my personal take!)

Nang Balang

Nang Balang (Xiaobei Branch)

Honestly, every single spot on this street is totally worth checking out. Foodies can just vibe, wander around at their own pace, and pop into whatever catches their eye. Tucked tightly together down here, every little specialty joint is hiding its own signature master dish.

City Notebook

Guangzhou always keeps its arms wide open with this soft, endless embrace, welcoming flavors from every corner of the map while letting its own signature cultural vibe settle deep. Delicate zaocha / yum cha (Cantonese morning tea / dim sum), claypot rice (baozaifan) roaring with wok hei (breath of the wok), sweet and juicy lychees and longans... all these different tastes weave together seamlessly. Guangzhou holds a thousand-year-old heritage that keeps flowing, from the Legend of the Five Rams to its year-round greenery. It’s buzzing with endless life and total, vibrant energy.

Given our length limits, there's still way too much good food we couldn't squeeze in. The rest of the food adventure is totally up to you guys—drop your personal hidden-gem spots in the comments! view all

[Internet Repost]

The Ultimate Guide to Halal Dim Sum in Guangzhou: Beyond the Classic Huimin Restaurant, Discover These Hidden Gem Spots in the City of Rams

Abstract:



Deep-dive into the rich variety of halal dim sum options in Guangzhou. Breaking the stereotype that "halal dim sum only exists at Huimin Restaurant," we explore several popular halal dim sum spots, testing out classic tea-time treats like signature beef shrimp dumplings, steamed beef siu mai, and beef short ribs in black bean sauce.

As an authentic foodie from Northern China raised on heavy-handed, bold northern flavors loaded with oil, salt, chili, and Sichuan peppercorns, moving to Guangzhou for college was a massive culture shock. After taking my very first bite of southern-style sweet stir-fried tomatoes and eggs—which almost made me hurl—I harbored a deep hostility toward southern cuisine for a long time. I vowed to bury myself in the warm embrace of Lanzhou beef noodles and never come out.



Life, however, is full of those ironic moments where you eventually eat your words. Not long after, I got totally sick of the unchanging taste of Lanzhou noodles and finally mustered the courage to give Cantonese food another shot. Huh? The taste actually wasn't bad, um... I guess you could say it was pretty delicious! So, whenever I had free time, I'd drag my friends and local Guangzhou grandpas and grandmas to grab zaocha / yum cha (Cantonese morning tea / dim sum) together and gossip.

Although Guangzhou has quite a few ethnic Hui Muslims, most of them are international visitors or folks from Northwest China. The local Muslim population is tiny to begin with, which means halal Cantonese cuisine is sadly scarce. Having lived in Guangzhou for seven years, I only knew of two halal dim sum spots: Guangzhou Muslim Restaurant (Huimin Restaurant) and the Xinjiang Building Restaurant.



Guangzhou Muslim Restaurant (Huimin Restaurant) is easily the most famous halal dim sum joint in Guangzhou. Located on Zhongshan 6th Road, it boasts a history of nearly 60 years. The flavor is totally authentic; a local Guangzhou friend who came with me said it tastes practically identical to non-halal Cantonese dim sum. Since our food blog has already covered Guangzhou Muslim Restaurant (Huimin Restaurant) before, this time I'll mainly focus on the dim sum at the Xinjiang Building's Bazaar cuisine, while also comparing the dim sum between these two spots~

Xinjiang Building is located at Linhexi. If you're taking the subway, take Exit B, walk straight, and you'll be there in two or three minutes. The main entrance looks like this:



Turn left as you walk in, take the elevator to the second floor, and you've arrived at your destination~ The interior decoration features a classic Xinjiang vibe, offering both Cantonese dim sum and traditional Xinjiang dishes. Cantonese chefs and Xinjiang guys run the kitchens here, so the flavors are relatively authentic. It gets pretty packed inside—mostly older folks, along with a few foreigners. Young foodies like yours truly are relatively scarce (since I snapped these photos right around noon as I was leaving, the crowd had already thinned out).

Let's check out the menu first: even though it's a Cantonese dim sum spot, it still hides quite a few Xinjiang-style pastries inside.



Next up is the solo show:

① Southeast Asian Crispy Red Rice Cheung Fun (Steamed Rice Rolls): As the absolute star of the show, this dim sum uses a classic red-and-green color combo that delivers a striking visual punch. Ahem, its aesthetic game is definitely strong. The wrapper of this cheung fun is made from red rice, with a layer of fried crispy yellow beancurd skin inside, wrapped around crab sticks and whole shrimp, accompanied by blanched choy sum on the side. It also comes with a small dipping sauce primarily offering a savory kick. Because the rice rolls themselves have a very mild flavor, northern foodies who love heavy flavors should definitely remember to dip them. Take a bite, and the rice rolls are soft and chewy, the yellow beancurd skin is crispy, the shrimp and crab sticks are savory and fresh, and the dipping sauce adds a hint of saltiness that cuts right through the oiliness of the beancurd skin. So many textures melting together in your mouth yet balanced to absolute perfection. Take a sip of black tea right after swallowing—tsk tsk, as a foodie, I thoroughly enjoyed this. Guangzhou Muslim Restaurant (Huimin Restaurant) doesn't carry this red rice roll, so you can only get it right here~



Recommendation Rating: ⭐⭐⭐⭐⭐

② Steamed Beef Short Ribs with Garlic and Black Bean Sauce: The beef short ribs are melt-in-your-mouth tender with just a subtle kick of spice; they're stewed alongside potatoes that soak up the rich broth completely, making them a tiny bit greasy. But pairing them with black tea completely solves that issue! This steamed dim sum is pretty much identical to the one at Guangzhou Muslim Restaurant (Huimin Restaurant).



Recommendation Rating: ⭐⭐⭐⭐

③ Pan-Fried Beef Pastries & Yunnan Vegetarian Chicken Shreds Spring Rolls:



The beef pastries have a soft, smooth, and slightly springy texture. Inside, you'll find water chestnuts, beef, and cilantro (heads up! If you hate cilantro, steer clear!). Guangzhou Muslim Restaurant (Huimin Restaurant) doesn't have a matching version of this, so cilantro lovers definitely need to drop by here~

Recommendation Rating: ⭐⭐⭐



The spring rolls have a crispy exterior packed with shredded veggies and chicken, keeping the overall flavor pretty light. The taste of these spring rolls is very similar to the ones at Guangzhou Muslim Restaurant (Huimin Restaurant).

Recommendation Rating: ⭐⭐⭐



Both of these pan-fried and deep-fried dim sum items lean a bit oily overall, so I usually pair them with the dipping sauce to cut the grease.

④ Spicy Tossed Shrimp Wontons & Stir-Fried Beef Noodles:



Wontons are basically northern huntun (dumplings in soup). The wontons themselves are savory and fresh. Although they're called shrimp wontons, they don't contain whole shrimp inside. The wontons are drizzled with a spicy sauce, giving them a bold, savory, and spicy flavor profile. This is another exclusive item you can only get here~

Recommendation Rating: ⭐⭐⭐⭐⭐



The stir-fried noodles have a relatively light overall flavor. The noodles are super soft while still maintaining a nice chew, and the beef is exceptionally tender and smooth. Because the flavor is quite mild, it struggles a bit to cut through the grease. I usually add chili oil or dip them to balance things out (yep, I'm genuinely terrified of oiliness...). The stir-fried noodles made at Guangzhou Muslim Restaurant (Huimin Restaurant) aren't as oily, so I personally recommend those more.

Recommendation Rating: ⭐⭐⭐⭐



⑤ Shrimp and Chicken Xiaolongbao (Soup Dumplings) & Oyster Sauce Mutton Char Siu Bao (Barbecue Mutton Buns):

The xiaolongbao filling is tight and compact with tender meat. While they don't burst with a ton of soup juice, the flavor is still reasonably savory and fresh. However, they pale slightly in comparison to Guangzhou Muslim Restaurant (Huimin Restaurant).



Recommendation Rating: ⭐⭐⭐⭐

The mutton char siu buns lean sweet on the inside with a subtle hint of saltiness. Compared to the ones at Guangzhou Muslim Restaurant (Huimin Restaurant), though, they fall way short overall: the filling is scarcer, there's too much dough, and the flavor is sweeter while lacking that deep savory punch. So if you're craving mutton char siu buns, definitely make sure to hit up Guangzhou Muslim Restaurant (Huimin Restaurant).



Rating: ❤❤

⑥ Golden Garlic Steamed Chicken Feet & Spicy Soaked Chicken Feet:



This steamed chicken foot dish is totally amazing! The chicken feet are super tender and fall-off-the-bone, wrapped in a rich, savory sauce. With every bite, you get a mouthful of garlic flavor—sweet, spicy, salty, and umami—which actually tastes better than the Zijin steamed chicken feet at Guangzhou Muslim Restaurant (Huimin Restaurant)!

Rating: ❤❤❤❤❤



The spicy soaked chicken feet are way more refreshing; they live up to their name and pack a mild kick. But compared to the steamed chicken feet, they definitely fall a bit short—overall, the flavor doesn't soak in deeply enough, and they pale in comparison to the sweet vinegar ginger chicken feet at Guangzhou Muslim Restaurant (Huimin Restaurant).

Rating: ❤❤❤



⑦ Steamed Taro and Chicken Meatballs: The overall flavor of the meatballs is very mild, and both the taro and chicken are super soft. You definitely need to dip them in sauce while eating. This steamed dim sum item is also unique to this spot.

Rating: ❤❤❤



⑧ Original Pan-Fried Turnip Cake: The turnip cake leans pretty oily and has a very mild taste. It’s packed with whole strips of shredded radish inside. You have to pair it with dipping sauce when eating, otherwise it gets super greasy.

Rating: ❤❤❤



⑨ Sampan Congee (Tingzai zhou): When talking about Guangzhou zaocha / yum cha (Cantonese morning tea / dim sum), you absolutely cannot miss freshly boiled congee, and sampan congee has the most loaded ingredients—mini youtiao (crispy fried dough sticks), peanuts, beef, fish slices, and little meatballs are all in there. Unlike northern congee, southern congee is savory. Northerners might find it a bit weird the first time they try it, but after a few bites, you'll discover how amazing it is. The congee at both of these dim sum spots is flawless—absolute must-orders!

Rating: ❤❤❤❤❤



⑩ Mango Coconut Milk Jelly & Signature Durian Pastry:

I am seriously obsessed with the mango coconut milk jelly!!! I’m someone who doesn't usually love desserts because they always feel too heavy, but the sweetness level on this coconut jelly is spot-on—not cloying at all. The white part has this rich, creamy coconut flavor, while the orange part brings a sweet-and-tangy mango punch. The combo is absolute perfection! Best of all, you can only get this here, so you've gotta order it when you come!



Rating: ❤❤❤❤❤

The durian pastry has a crispy, flaky crust, and the durian inside melts into a molten lava texture from being heated. But it's overall quite sweet, so you pretty much need to sip some black tea after every bite to cut through the richness. That said, if you're a total sweet tooth, I highly recommend it~

Rating: ❤❤❤

As a landmark foodie hotspot for halal eats in Guangzhou, Guangzhou Muslim Restaurant (Huimin Restaurant) isn't just famous for its long history; its flavors also represent the most traditional Cantonese dim sum style (verified by my local Cantonese foodie friends). Meanwhile, the new-school representative, Xinjiang Building Bazaar's Cantonese dim sum, blends some Xinjiang twists into the traditionally light Cantonese flavor profile, making it a huge hit with non-Cantonese folks—though its flavors are still totally authentic. When you guys want to try them out in the future, just pick based on your own preferences, because at the end of the day, whatever suits your taste is best~

Bazaar Eats

Recommended Dishes: Southeast Asian Fresh Shrimp Red Rice Noodle Rolls, Pan-Fried Beef Patties, Golden Garlic Black Bean Steamed Lamb Ribs

Average Cost per Person: 60 RMB

Address: 2nd and 3rd Floors, Xinjiang Building, No. 76 Tianhebei Road (near Times Square)

Phone: 020-38782778, 020-38782781

PS: All photos in this article were shot by yours truly, and some filters were used strictly to restore the true colors of the food.

End-of-article surprise!!! If you pay the bill at the dim sum spots before 11:30 AM, you get a discount! Xinjiang Building offers 15% off, and that applies even on holidays and weekends. Guangzhou Muslim Restaurant (Huimin Restaurant) offers 12% off, but no holiday discounts apply. view all

[Internet Repost]

Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide



Summary:



A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.



Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.



Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.



Hao Liangpi



Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)



Hao Liangpi Flagship Store



Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.



Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.



Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.



I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.



Mamu Food Shop



Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou



Mamu Food Shop



Potato buns



Carrot buns



Chive and egg buns



Lye-dough huajuan (twisted steamed rolls)



The yellow huajuan gets its color from added turmeric.



The green huajuan also uses a type of crop—the owner told me the name, but I forgot.



Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.



After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.



Xinteer Sanliang



Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)



Xinteer Sanliang (Xiaobei Branch)



Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.



Yak meat sausage, which is a rare find.



Hand-shredded Sichuan pepper chicken



Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.



Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.



Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.



The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.



The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.



Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)



Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.



The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.



The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.



Spicy Beef Gluten Noodles

The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.

The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.

Of course, before heading home, I still had to grab some beef and mutton.

I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip. view all

[Internet Repost]

Guangzhou's Must-Try Halal Chinese Restaurants: A Delicious Mashup of Cosmopolitan Cantonese Flavors and Northwest Culinary Arts

Here's the scoop:

We're curating Guangzhou's most popular Halal Chinese restaurants, diving into how they maintain strict Halal sourcing while masterfully blending the fresh, delicate techniques of Cantonese cuisine with the rich essence of Northern and Northwestern Chinese beef and lamb cooking. The result? A vibrant, diverse spread of Chinese Halal delicacies for discerning foodies.



Cantonese cuisine, one of China's four major culinary traditions, has, over its long history, not only preserved the traditions of Central Plains culinary culture but also absorbed culinary essences from various external influences. This has shaped a dining experience characterized by an abundance of dishes, refined cooking techniques, and superior flavors.

This time around, for all of you who've been asking, your trusty food guide is finally delivering on Guangzhou's Halal Chinese restaurants!

Zaocha / Yum Cha (Cantonese morning tea / dim sum)



When you talk about Guangzhou food, the first thing that probably comes to mind is zaocha / yum cha (Cantonese morning tea / dim sum), right?! In Guangzhou, sipping zaocha is *the* go-to way for folks to steal a few hours of chill time and escape the daily grind.

Guangzhou actually boasts two super authentic Halal zaocha spots. You probably already know which ones I'm talking about!

Bazar Food Xinjiang Cuisine · Dapanji · Xinjiang Fried Rice Noodles



(Xinjiang Mansion)

Whenever I asked folks on the Halal Life App about must-visit zaocha spots in Guangzhou, everyone kept pointing to the second floor of Xinjiang Mansion. They even made sure to tell me to get there before 11 AM. The reason this place stands out? Seriously authentic zaocha flavors, of course!

Image source: @ChristySin



Southeast Asian-style Fresh Shrimp Red Rice Noodle Rolls (Dongnanya Xianxia Hongmi Changfen)

When I asked my Guangzhou friends what's the absolute *must-have* for zaocha, the dish everyone enthusiastically recommended was the hongmi chang (red rice noodle rolls).

The outer layer is wrapped in those vibrant red rice noodles, and the red yeast rice powder gives it a unique aroma, releasing a fresh, subtle fragrance with every bite. The second layer is a crispy fried wrapper – it tastes kind of like the crunchy skin of a youtiao (Chinese fried dough stick), or even the breading on fried chicken. And the innermost layer? Tender, super fresh shrimp.



Taking a bite, these three layers just merge beautifully. The freshness of the outer and innermost layers perfectly balances out the slight richness of that middle fried bit. If you're craving something a bit bolder, you can dip it in the accompanying sauce for an extra kick of savory.

Signature Har Gow with Bamboo Shoots (Yuanzhi Sunjian Xiajiao Huang)

The skin is so translucent and delicate, just looking at them makes your mouth water! They have a lovely chewiness and springy texture when you bite in.



Inside, they're packed with plump shrimp (your food guide suspects they might have been rinsed with cold water after cooking to get that incredible bouncy, Q-texture!). These are truly the real deal when it comes to shrimp dumplings. With a touch of crisp bamboo shoots, they taste even fresher and more delightful.

Siu Mai with Fresh Shrimp and Chicken (Xianxia Jili Shaomai Huang)

The skin of the siu mai is thin and beautifully textured, not perfectly smooth. It's crimped around the edges like lace, with the filling nestled in the center. As soon as they arrive at your table, you can spot the chicken bits and fresh shrimp peeking out. And that steamy, fragrant sesame oil wafting up? Totally gets your appetite going!



Black Pepper Beef Short Ribs (Heijiao Jiaozhi Niuzai Gu)

Honestly, when this dish first hit the table, I thought it looked pretty standard. But the moment your food guide took the first bite, I was absolutely blown away!

The beef was incredibly tender and cooked to perfection, so soft. A gentle chew after that first bite, and your mouth is flooded with rich beefy flavor. Dipped in the sauce, the meaty juices become even more intense and satisfying. If you're a beef lover, you absolutely cannot skip this!



Beyond these 'heavy hitters' (main savory dishes) we've covered, there's actually a dessert you absolutely can't miss either.

Osmanthus Coconut Jelly (Guihua Yezhi Gao)

The moment the Guihua Yezhi Gao (Osmanthus Coconut Jelly) arrived, I was hit with its incredibly fresh osmanthus fragrance. It's delightfully cool on the palate, and the texture is a bit like a water chestnut cake. The coconut flavor is rich and creamy, blending beautifully with the delicate osmanthus aroma. It leaves you feeling exceptionally refreshed, with that lovely scent lingering long after you've finished.



Just a heads-up: Xinjiang Mansion's zaocha is only served until 11:30 AM. So, if you're planning to go, definitely aim to get there before then! Plus, if you pay before 11:30 AM from Monday to Friday, you score a sweet 20% discount.

Address: Xinjiang Mansion, 2nd-3rd Floor, 76 Tianhe North Road (near Times Square)

Average spend per person: ¥97



Guangzhou Muslim Restaurant (Huimin Restaurant)

The dining area is spacious and comfy with old-school decor. Because it's been around for a long time, you get this awesome nostalgic vibe the second you walk in, but it's kept super clean and tidy.

Photo source: @Eating, Drinking and Having Fun with Little Tomato



Steamed Chicken Feet with Hakka Soy Bean Sauce

These steamed chicken feet are off-the-charts good! The chicken skin is tender and soft, practically melting in your mouth with every bite, loaded with flavor. Wrapped in a rich, sweet, spicy, and savory glaze, the texture of the chicken feet gets even more complex and delicious.

Photo source: Halal Life App @Ya



Beef Offal Soup

It's a huge portion made with total sincerity, packed with beef intestines, beef tripe, and diced white radishes. The broth is super savory and completely free of any gamey smell, and the offal is prepped and cleaned really well.

The best surprise is the diced radish—it's pickled, so it has a nice tangy, sour kick. Even after drinking a massive bowl of soup, you never feel weighed down or greasy because of it!



Photo source: @Jingjing's Brisk Walk

Honey-Glazed Lamb Char Siu

A sweet-style char siu bun bursting with savory juices. The filling is mostly lean meat, and even though these buns are totally packed with lamb, there's zero gamey odor. Plus, they toss in some salted egg yolk, which makes them insanely good~



Photo source: Halal Life APP @YanKee

Lamb Char Siu Pastry

The crust is insanely crispy with gorgeous, flaky layers—totally top-tier pastry work, just like the flaky top crust of a freshly baked egg tart! The meat filling isn't huge, but one bite still gives you a mouthful of rich, meaty goodness.



Photo source: @Fat Mom

Compared to the Xinjiang Building, I lean a bit more toward the former when it comes to flavor and service, but this classic legacy restaurant definitely has its own unique charm~

Address: No. 325, Zhongshan 6th Road (50 meters left of Exit A, Ximenkou Metro Station)



Average price per person: 63 RMB

Hot Pot

What should you eat when it's cold out? Hot pot! What should you eat for a friends' hangout? Hot pot! As one of China's most iconic culinary inventions, hot pot is loved by all generations and holds a massive place in everyone's hearts.



Foodie Individual Hot Pot

If you want to grab hot pot with two or three friends, I totally recommend Foodie Individual Hot Pot~

The space is cozy, and the moment you step inside, you feel this warm, welcoming vibe with everyone sitting together sharing a joyful meal. The first time I went there in the winter, it honestly felt like being at home.



Photo source: @Jennifer

If you prefer lighter flavors, you can go for the triple-delicacy broth—it's super fresh and authentic. If you can handle the heat, spice lovers can roll with the numbing spicy mala broth for an absolute rush.

Photo source: Halal Life APP @Beibeina



The ingredients are super fresh and displayed in chillers where you can pick out whatever you want. Meat and veggies are kept separate, and you take your picks to the counter to be weighed—very clean and hygienic, and having your own individual hot pot is super convenient~

Photo source: @Floating Life Like a Dream

If you're a fan of beef and lamb, you'll find tons of sliced beef and mutton rolls. They taste amazing after a quick swish in the boiling broth—tender, not gamey, and never greasy.



Photo source: @Xiaoxuejoy

If you want something besides the mini hot pot, you can order the dry-pot shrimp with chicken wings—super generous portions and totally worth it.

Photo source: @Xiyangyang



The shrimp are flash-fried in hot oil, making them extra crispy when you bite into them! Tossed with all the seasonings from the dry pot, they pack a spicy, aromatic punch. The chicken wings are super juicy, and there are even little fried dough twists (mahua) mixed in—crunchy at first, then they soften up just a bit. Paired with green and red peppers, onions, and other veggies, the whole dish has an incredible depth of texture and flavor.

Photo source: @OdileDeng

Address: 2nd Floor, No. 97 Baohan Direct Street, Xiaobei Station (second floor across from the Northwest Muslim Restaurant)



Average cost per person: ¥116

Donglaishun Halal Restaurant & Mutton Hot Pot

(Teemall Department Store Aoti Branch)



The vibe is gorgeous, with a sleek, minimalist interior dominated by crisp white tones that make the space look super bright and open. There are even hallway seating spots and tent-style private booths right by the entrance.

Photo source: @Miaodaao

Cloisonné Hot Pot



If you're wondering where to get the tenderest shabu-shabu, it's gotta be Donglaishun~ A classic copper charcoal hot pot is their ultimate trademark: deep fire chambers and roaring heat. Eating mutton hot pot out of a traditional copper pot is the absolute most authentic way to do it!

Photo source: @Wojuededouxing

Traditional Mutton



The lamb is insanely fresh and tender—just dip it in the boiling broth and swish it around seven to eight times, and it's ready to devour. Pair it with their signature dipping sauce for a mouthful of rich flavor, completely game-free.

Photo source: @LemoncubEatsAndDrinks

Donglaishun Lamb Skewers



The skewers are crispy on the outside and tender on the inside, generously dusted with a bold, spicy spice blend. The heavy hit of cumin makes it so you don't taste any gamey mutton flavor at all on the very first bite. Plus, the owner's recommended way of eating them—stuffing the skewers inside a flatbread (kaorou jia bing)—is stellar!

Photo source: Halal Life App @WangDongsiIdris

Overall, Donglaishun's dishes are solid, leaning toward a lighter flavor profile with a fantastic atmosphere, though it's a bit on the pricey side.



Address: Shop F112, 1st Floor, Aoti Utopia, No. 12 Aoti South Road

Average cost per person: ¥152

Xinjiang Cuisine



Xinjiang cuisine blends halal characteristics with the bold, heavily spiced, and aromatic cooking style of Northwest China. Famous dishes include whole roasted lamb (kao quan yang), big plate chicken (dapanji), lamb in baked naan (nang baorou), and hand-grabbed lamb (shouzhua yangrou), leaning toward savory and spicy flavors.

Jiangyue Banquet

The interior is totally drenched in exotic Central Asian vibes. You’ve definitely gotta check out the second floor—every little detail is packed with authentic Xinjiang elements~ There are several paintings on the walls, and as the owner told us, every single scene depicts local folklore and stories straight from Xinjiang.



Photo source: @RoundfacedTemptation

Yogurt

The yogurt is house-made by the owner and is super rich and thick. At first sip, it tastes like regular yogurt, but let it linger on your tongue for a second before swallowing, and you’ll catch a subtle, mellow aroma. It's the perfect balance of sweet and tart with a deeply creamy milk flavor.



Image credit: @xiaoke-4512

Dapanji (Big Plate Chicken)

When we talk about Xinjiang cuisine, Dapanji (Big Plate Chicken) is an absolute must-try. The owner of the restaurant is from Xinjiang, so their Dapanji is super authentic. You can even customize the spice level, and the chicken portion is seriously massive – totally satisfying!



Image credit: @yuanliandeyouhuo

Plus, the potatoes are soft, flavorful, and totally soaked in that rich Dapanji sauce. Seriously, you won't be able to stop at just one bite!!!

When you're having Dapanji, definitely remember to add a serving of latiaozi (hand-pulled "belt" noodles). The noodles are super chewy and absorb all that amazing sauce, making them incredibly flavorful.



Image credit: Halal Life APP @Ishaq0124

Hongliu Kao Yangpai (Red Willow Branch Grilled Lamb Ribs)

Unlike your usual grilled lamb ribs, theirs are all skewered onto bamboo sticks. The lamb has a perfect mix of lean and fatty bits, with a rich, aromatic cumin flavor. Paired with kao nang (baked flatbread), it's absolutely epic!



Image credit: Halal Life APP @WangdongsiIdris

Address: No. 59 Jinjie, Wanda Plaza, Hanxi Avenue East (diagonally opposite Wanda Gate 4)

Average price per person: ¥80



Xinyuexin

Stepping inside, you're immediately greeted by sturdy wooden tables and unique Uyghur patterns and designs. Even the tableware has an ethnic flair. The service is attentive and super warm.

Image credit: @naizuipaopao



Laziji Banmian (Spicy Chicken Mixed Noodles)

This is a signature dish here. The noodles are wonderfully chewy and soak up all that fragrant, spicy chicken juice. The chicken is diced small, fried until crispy, and perfectly seasoned.

They load it with plenty of fiery bird's eye chilies and green peppers, so it's spicy all around. Your lips might turn red after eating, but it's totally thrilling and satisfying! If you're a spice-lover, you absolutely can't miss this one.



Image credit: @caibandao

Jin Pai Kao Yangpai (Signature Grilled Lamb Ribs)

When it first arrives, it's piping hot, and your first bite? Pure crunch! The lamb ribs are grilled to perfection, crispy on the outside and tender on the inside. The lamb fat is incredibly fragrant, and the meat beneath is super tender and smooth, with that lovely cumin aroma – absolutely no gamey taste whatsoever.

Remember to eat it while it's hot, because once it cools down, the fat can harden a bit and affect the texture.

Image credit: @woshidabinzi

Fengwei Nang Bao Rou (Flavored Nang Bread Stewed with Lamb)

The nang bread is a generous piece, and it's totally soaked in the savory juices. But it still keeps its signature chewiness, making every bite extra fragrant. You get that crispy, toasty aroma of baked nang mixed with the rich flavor of the stewed lamb.

This spot is definitely considered super authentic when it comes to Xinjiang cuisine. However, the 'canteen master' (presumably the author's persona) felt it was a little pricey. They also charge for tea refills, so once you're full and happy, you can let the server know you don't need more tea~

Address: Shop 419, 4th Floor, South Zone, Hopson Plaza, No. 168 Diejing Road

Average price per person: ¥98

Nuerbostan

The storefront is a bit on the small side, but the owner is super welcoming and the servers hustle. However, during the peak lunch and dinner rushes, things can get a bit hectic, so if you're in a hurry, it's best to beat the crowds.

Photo source: @Qing庚

Kashgar Gangzi Rou (Kashgar Cup-Braised Mutton)

A clear mutton broth cooked up with some carrots. The soup base is super sweet and savory with ultra-tender meat—definitely the mildest dish of the bunch. If you prefer lighter flavors, you've totally gotta try this soup~

Photo source: Halal Life APP @A Zhong

Yangza Tang (Spicy Mutton Offal Soup)

The portion is massive. Even though it doesn't have a huge variety of offal inside, everything tastes amazing. The broth has a mild kick of spice with zero gamey taste, and it's loaded with crisp veggies and glass noodles in the base.

When the weather gets chilly, is there anything that warms the soul and stomach quite like a comforting bowl of yangza tang (spicy mutton offal soup)?

Photo source: @Little Duck Traveling Around the World

Kao Yangyao (Grilled Lamb Kidneys)

A piece of lamb fat wrapped around a chunk of lamb liver. I was initially worried it might be way too fatty or gamey, but biting into it was surprisingly refreshing! The lamb fat is grilled to a nice crisp without being greasy at all, with a great ratio of lean to fat. It's even better when you eat it with some nang (baked flatbread).

Photo source: @Sunflower Blooming

Address: Ground Floor, North 7, No. 160 Tianhe Zhijie (right next to the Bank of China)

Average cost per person: 94 RMB

Of course, there's tons of other halal food waiting for you in Guangzhou, especially around the Xiaobei area. Hit up the comments and let us know your favorites too~ view all

[Internet Repost]

Summary: This article explores "Guangzhou Xiaobei's Night and Day: Moroccan Cuisine and Cantonese Morning Tea," perfect for readers interested in Muslim life, halal info, Islamic culture, and Chinese web content.



Guangzhou Xiaobei's Night and Day: Moroccan Cuisine and Cantonese Morning Tea



On the first day of the National Day holiday, I arrived in Guangzhou at night, hopped on the subway straight to Taojin near Xiaobei to grab some Moroccan food, and ordered a lamb tagine, avocado and shrimp salad, and Moroccan mint tea. They have chair seating, floor seating, and outdoor areas. The floor seating area has the best vibe, though the shisha smoking at night was a bit harsh on the lungs.



The tagine was super authentic—the lamb was tender and fall-apart, and the pot was quite deep with a generous portion of meat. The large flatbread served with it was fluffy and light, and soaking it in the meat juices was amazing. The iced mint tea was also great; the Magreb region is literally filled with people drinking mint tea everywhere, especially sitting on the street sipping tea and chatting. It’s too bad their salad used Thousand Island dressing though—how can a legit Middle Eastern spot use Thousand Island? Total laziness.



After eating, I took a night stroll around Xiaobei and grabbed some authentic yogurt shaved ice on Baohan Direct Street.



It feels like the number of Africans coming to Xiaobei for trade has bounced back to pre-2020 levels. At 10 PM, the place was brightly lit and buzzing with bustling crowds, plus a ton of new African restaurants have popped up on the streets. By comparison, Guangzhou's Xiaobei seems to attract more African expats, whereas Yiwu has way more Arabs and Turks.



The next morning, I went for zaocha / yum cha (Cantonese morning tea / dim sum) at Yishanggong in Xiaobei. They open as early as 7 AM, but since Xiaobei is an expat neighborhood where people rarely wake up early, breakfast at the foreign-owned spots around here usually doesn't start until 10 or 11 AM.



Yishanggong is Guangzhou's third halal Cantonese dim sum spot. The owner is a Hui Muslim from Tianshui, Gansu. At night they serve Korean BBQ and hot pot, but during the day they hire local Cantonese chefs to make dim sum. Their ingredients are more reliable than standard Huimin Restaurant (Muslim restaurant), making it a worry-free eat.



We ordered Pu-erh tea, chicken char siu bao (barbecue chicken buns), crispy red rice noodle rolls, cilantro and beef rice noodle rolls, niurou wan (juicily handmade beef meatballs), sugarcane water water chestnut cake, pan-fried red bean cakes, and salted chicken and dried oyster shredded radish congee. Their portions are way bigger than the ones at Guangzhou Huimin Restaurant and Hong Kong's Ai Qun Centre. Based on our past experience, we ended up over-ordering and were stuffed.



Their stir-fried beef rice noodles were delicious, and the rice noodle rolls had a great texture—you could just slurp them right down, unlike the ones at Hong Kong's Ai Qun which are a bit on the hard side. The savory congee tasted good too; having congee in the morning hits the spot. The red bean cakes were nice and crispy, which was solid. The filling in the char siu bao was way too small though, much worse than the ones at Huimin Restaurant, and the radish cake was on the oily side—Ai Qun Building still does a better job with that. view all

[Internet Repost]

Revisiting Haopan Mosque in Guangzhou: Lingnan Islamic Heritage, Guangzhou Hui Muslims, and Historic Mosques



Abstract: This article revisits the historic Haopan Mosque in Guangzhou, highlighting Lingnan Islamic heritage, the history of Guangzhou Hui Muslims, and ancient mosques. It preserves the original paragraph and image sequence, making it a great read for anyone searching for long-tail keywords related to Haopan Mosque, Guangzhou Hui Muslims, and Islamic heritage.



Haji Ma Yunliang, Great-Grandson of Gao Baba (Ma Lianyuan)



Ma Yunliang



My late father, Grand Imam Ma Ruitu, served as the resident imam at Guangzhou's Haopan Mosque and Nansheng Mosque for 11 years during the Republic of China era. I spent my childhood inside these two masjids. In August 2013, I traveled to Guangzhou to trace my roots and revisit Haopan Mosque.



Haopan Mosque was originally known as the Haopan Street Muslim House of Worship, located on Haopan Street, Tiancheng Road, in the Yuexiu District. The masjid takes its name from the street. It was originally built during the Chenghua reign of the Ming Dynasty (1465–1487 CE), boasting a rich history of over 530 years. Back then, Haopan Mosque was built by more than one thousand Hui Muslim soldiers stationed in Guangzhou. Nansheng Mosque and Dongying Mosque were constructed around the same time. After these Hui Muslim soldiers garrisoned and farmed the land in Guangzhou, settling down for the long haul, they built these three masjids. In the 45th year of the Kangxi reign under the Qing Dynasty (1706 CE), the main halls of Haopan Mosque fell into disrepair. A devout community member named Fu Yunfeng generously stepped in, funding a reconstruction that preserved the original architectural style. Fu was originally of Han Chinese descent; during the Kangxi era, he came to Guangzhou from Jinhua, Zhejiang, to do business. Later, after being rescued from a perilous situation by the imam of Haopan Mosque, he embraced Islam. At the time, a imperial scholar named Wang Zehong presented a plaque inscribed with the characters 'Zhu'en Zhichi' ('Allah's Grace is Close at Hand') to hang inside the masjid in honor of Fu Yunfeng's contributions.



After Liberation, due to historical reasons, religious activities at Haopan Mosque were forced to halt for over 30 years. The masjid buildings were commandeered by factories, the main prayer hall was turned into a warehouse, and the northern and southern wing rooms, the eastern corridor, the moon-sighting tower, and the small attic used as the imam's residence were all completely torn down by the occupying entities to build concrete factory workshops, leaving the masjid completely unrecognizable. It wasn't until after the end of the Cultural Revolution that the state set things right, implementing the policy of freedom of religious belief. Prompted by the demands of local Muslims and representatives from all walks of the Hui community, and driven by the provincial and municipal People's Congresses and Political Consultative Conferences, through multi-party efforts and under the coordination of the Municipal CPPCC, the property rights were finally officially returned to the Guangzhou Islamic Association in March 1993. In 1994, the Municipal Islamic Association established the Haopan Mosque Reconstruction Leading Group, hiring experts to draft a restoration plan. Construction officially began in March 1997 and was completed by the end of that same year. Since then, the ancient masjid has been restored to its former glory and reopened to the public. Having weathered the storms of history and successfully completed its restoration, Haopan Mosque marked a major, joyful milestone for the Muslims of Guangzhou! The masjid has now been listed as a Guangzhou Municipal Key Cultural Relic Protection Unit.



Haopan Mosque faces south, with its back to the north. Its dual red-painted front doors sit at the southeastern corner of the complex; they are usually kept closed, with visitors entering and exiting through a smaller side door to the right of the main entrance. We got off at Tiancheng Road and walked up to the front gate of Haopan Mosque. Standing there, I looked up and saw the three bold, striking calligraphic characters 'Haopan Si' (Haopan Mosque) gleaming on the plaque above the entrance. Wow! After more than 70 years of longing, having finally reached the autumn of my life, I had returned to the place where I spent my childhood playing and studying, separated from it for over seven decades. The sheer emotional wave hitting me was impossible to capture with this worn pen of mine! We took a group photo in front of the gate, then filed through the side door into the courtyard, walking north along the open-air corridor on the eastern side. This corridor is spacious and open, running continuously without dividing walls. A few rooms to the right of the corridor serve as the imam's office, storage room, and restrooms. Bright, airy, and well-ventilated, the corridor is perfectly suited to Guangzhou's sweltering climate. Today, it functions as a multi-purpose space for worshippers to rest, guests to be received, holiday feasts to be held, books and newspapers to be read, and Arabic classes for Guangzhou Muslims to be taught.



I walked around the courtyard, taking everything in. In my memories, Haopan Mosque wasn't quite like this. Traveling through the tunnel of time, my thoughts drifted back to the past.



The old Haopan Mosque had an exquisite, deliberate layout—resembling a traditional southern Chinese garden. Its architecture was stunning, and the surroundings were tranquil and serene. In the flower beds lining the northern, southern, and eastern sides of the courtyard, various plants and flowers were neatly arranged. The moment anyone stepped through the gates, a wave of sweet, soothing floral fragrances would greet them. A small courtyard in the southwestern corner held a towering date palm tree; every year when the dates ripened, bright red dates would carpet the ground. Every morning, the children studying the scriptures at the Islamic primary school would race each other to the small courtyard to pick up and eat the sweet dates, adding endless joy to their school days.

The original northern and southern wings were single-story buildings. The northern wing housed the lecture hall of the Guangzhou Huishuo (Arabic) University, along with the masjid's accounting office, kitchen, dining hall, and restrooms. Outside the northern wing ran a wide, deep drainage ditch—which is actually how Haopan Street got its name. The southern wing served as classrooms, a conference room, and the ablution room for the Islamic primary school.

The historic masjid also featured both a main entrance and a side door. Entering through the side door, you would find a long corridor to the left that faced the main gate, while the side door itself opened directly onto a narrow, elongated courtyard. A wall separated the corridor from the courtyard. Heading north along the courtyard, you’d reach the imam’s residence at the very end. This was a two-story attic. The ground floor contained the imam's bedroom, a small reception parlor, and a modest kitchen. Though small, this parlor was once the exact spot where my father, Grand Imam Ruitu, prepared his lectures, studied scripture, and did his translation and writing while teaching at Haopan Mosque. I can still vividly picture the time when the Indian scholar and contributor to the Islamic journal *Tianfang Xueli* (Islamic Theological Review), Ismail, came to visit. My father engaged him in conversation in fluent Arabic, discussing scripture, theology, and academic matters right there in that room.

As I was completely lost in these fond memories, Imam Zhang of Haopan Mosque rolled his bicycle into the courtyard. Exchanging greetings of 'Salam!', we gathered around a round table to chat. Imam Zhang fetched three sets of treasured classic Han-script Islamic texts (*Hantabu*) from the office for us to browse. All three sets were published using funds raised by Haopan Mosque. One was *Zhengjiao Zhenquan* (The True Explanation of the Orthodox Religion), authored by the early scholar Wang Daiyu and published under the name 'Guangzhou Qingzhentang' (Guangzhou Mosque) in the sixth year of the Jiaqing reign of the Qing Dynasty (1801 CE). Another was *Qingzhen Zhinan* (Guidance to Islam) in nine volumes, written by Ma Zhu Baba of Yunnan and re-engraved and published with funding from Haopan Mosque in the ninth year of the Tongzhi reign of the Qing Dynasty (1871 CE). The third was a posthumous work by Bai Ming'an published in the 20th year of the Republic (1931), titled *Hanyi Guoluogani Haiting Zhenjing* (Selected Han Translations of the Quran). All three scriptures were woodblock editions—exuding a classic, antiquarian charm and holding immense value. Rumor has it that Haopan Mosque also published other texts, such as the *Qingzhensi Sanzi Jing* (Three-Character Classic for Mosques). Over more than 500 years of historical twists and turns, the masjid has made remarkable, widely renowned achievements in spreading the faith, fostering education and nurturing talent, lecturing and preaching, publishing journals, writing books, caring for orphans and the elderly, and running charitable, public-welfare initiatives. Through this, it's easy to see the extraordinary contributions this mosque has made to Islam throughout history and the vital historical role it has played in upholding the faith.

Historically, Haopan Street was home to a community of merchants from Jiangnan (southern China), many of whom were deeply devout Muslims. They frequently made generous donations and charity offerings to the masjid, giving Haopan Mosque abundant property assets and a solid material foundation to run scriptural education programs, publish periodicals, and pursue other public-welfare causes. Starting from the Guangxu reign of the Qing Dynasty onward, Haopan Mosque successively invited numerous renowned domestic and international scholars and imams to come preach and teach, including Mahmud Haji from Turkey, Abdullah from Arabia, the famous Yunnan scripture scholar Ma Fuchu, Imam An Hongliang from Jiangsu, Imam Fa Mingdao from Gansu, local Guangdong imams Yang Zhuping and Chen Shaoqing, Imam Fa Mingde from Gansu, as well as Yunnan imams Ma Yizhi, Tian Jiapei, and Ma Ruitu.

Imam Fa Mingde from Gansu was invited to teach at Haopan Mosque during the late Qing and early Republic era, during which he founded the Guangzhou Huishuo (Arabic) University and served as its first president. In the fourth year of the Republic (1915), Imam Fa resigned to return home. From the ninth to the 14th year of the Republic (1920–1925), Imam Ma Yizhi from Yunnan served as a teacher at Haopan Mosque. Imam Tian Jiapei from Yunnan also taught at the mosque for an unrecorded duration. In the 16th year of the Republic (1927), Grand Imam Ma Ruitu was invited to teach at Haopan Mosque, also serving as the president of Huishuo University. In his early 30s at the time, Imam Ruitu was in the prime of his life and possessed vast scholarship. Every day after the dawn prayer (*Fajr*), after having a light snack and tea, he would begin lecturing on scripture, continuing straight through until noon before taking a break to eat. Once every class finished a section of a subject, students were required to recite and explain it themselves before moving on to the next lesson. Every congregational Friday (*Jumu'ah*) served as a rest day, during which students completed a composition exercise: translating a paragraph from Chinese to Arabic, and another from Arabic to Chinese, which was then handed over to the professor for corrections. On Fridays, students were also required to take turns giving a brief public talk on Quranic teachings and theology right before the sermon (*Khutbah*), giving them practice and helping them hone their preaching skills. In March of the 19th year of the Republic (1930), Haopan Mosque held the graduation ceremony for the first class of Huishuo University, alongside the inauguration ceremony for Mu Anzun.

The Lone Horse of Southern Yunnan — Grand Imam Ma Ruitu

After chatting on the corridor for a couple of hours, we headed over to tour the main prayer hall, accompanied by Imam Zhang. Walking across the courtyard, stepping up the stone steps, and looking up at the plaque reading 'Gujus Chongguang' (The Ancient Mosque Restored to Glory) hanging above the main entrance of the hall, my heart swelled with immense joy. Restored to its original appearance, the main hall looked brand new—a vivid embodiment of the Party and government's implementation of ethnic and religious policies after the smashing of the Gang of Four, winning wholehearted praise from the Muslim community. The main hall is styled after traditional Chinese palatial architecture, wrapped in corridors along the east, north, and south sides, complete with lattice doors that allow worshippers to easily enter and exit. Stepping inside, the floor was covered in clean carpets, while massive chandeliers, electric fans, and sound systems completed the modern setup. Small tables on either side of the *mihrab* (prayer niche) on the western wall held numerous copies of the Quran and other religious texts. In the southwestern corner sat an exceptionally massive cabinet, with the characters 'Haopan Mosque Scripture Cabinet' inscribed on its dual doors. A banner bearing the 'Ninety-Nine Beautiful Names of Allah' hung directly above the prayer niche. Imam Zhang explained that the four massive wooden pillars inside the hall are made of swamp mahogany imported from the Philippines. Other precious building materials were also sourced from overseas, making the craftsmanship and materials remarkably rare compared to other places.

Revisiting Haopan Mosque after more than 70 years has left me with countless unforgettable memories.

(The author is a retired teacher at Weishan County Teachers' Training School, a Haji, and the great-grandson of Ma Lianyuan.) view all

[Internet Repost]

Halal Food Trails in Guangzhou: A Curated Selection of Alcohol-Free, Sharia-Compliant, and Diverse Halal Eateries

Abstract:

A deep dive into Guangzhou's standout halal restaurants that strictly adhere to Islamic law and maintain a strict alcohol-free, healthy dining philosophy. From authentic Cantonese halal shaola (Cantonese roasted meats / roast duck) to Northwestern shouzhua yangrou (hand-grabbed lamb) and exotic Middle Eastern cuisine, this guide highlights the rigorous integrity and rich flavors of the City of Rams' halal food scene.



Guangzhou offers an incredible variety of halal food, and the fact that these places don't sell alcohol is increasingly rare in this day and age—it definitely deserves a major shoutout.

Guangzhou is a city that never lacks amazing food, long famed for the saying, "Eat in Guangzhou."

As a thousand-year-old trading hub and vital port, Guangzhou has drawn merchants from all over the world, shaping an inclusive, eclectic food culture that ultimately birthed Cantonese cuisine, one of China's Eight Great Culinary Traditions.



Guangzhou is also where Islam first arrived in China, housing the country's very first mosque—Huaisheng Mosque (Light Pagoda Mosque). Hui Muslims originated right here before spreading out across the country.

Today, hundreds of thousands of Muslims from countries worldwide and all across China live here. Through decades of accumulation and deep roots, the halal food scene has grown from scratch—evolving from single-item shops to a rich, diverse culinary landscape, shifting from simply "having something to eat" to "eating exceptionally well."

Personally, I believe that among China's four major tier-one cities (Beijing, Shanghai, Guangzhou, and Shenzhen), Guangzhou does the best job when it comes to the sheer variety of halal food and the pure, alcohol-free commitment of its restaurants. In an era where selling alcohol has become the norm, this is an incredibly rare and precious thing that truly deserves to be shouted from the rooftops.



01

Two Major Hubs: From Xiaobai to Shangbu

When talking about halal food in Guangzhou, you simply have to mention Xiaobei and Shangbu. For domestic and international Muslims living in Guangzhou, these two areas hold irreplaceable significance and value.



Xiaobei is one of Guangzhou's earliest Hui Muslim enclaves, nestled in the historic Yuexiang District with a prime location. It's close to Xianxian Mosque / Ancient Tomb of Saad ibn Abi Waqqas, Xiaodongying Mosque (Xiaodongying Mosque), and Huaisheng Mosque (Light Pagoda Mosque). Perhaps because of this, early Hui Muslims arriving in Guangzhou chose to gather here and set up food businesses.

↑ Street view of Xiaobei @joho

The primary halal restaurants in the Xiaobei area are centered around Zhaoqing Building (commercial storefronts) and Baohan Direct Street (urban village alleys). Restaurants in Zhaoqing Building are generally larger in scale; since there are many Muslim expat business owners nearby, several Turkish Western-style restaurants take center stage here. The crowd inside is mostly Arab guests, making dining there feel like you've instantly time-traveled to the Middle East.



↑ Bosa Restaurant during Ramadan evening

Stepping across the main road leads you right into Baohan Direct Street. This is a hidden, narrow, winding, uneven, and slightly crowded little alley mainly packed with tiny eateries and snack shops, boasting a super-high shop density.

Some people call this Guangzhou's "Little Africa" (it used to house a massive African population before the government cracked down heavily on illegal immigration, causing the numbers to drop drastically), while others say it gives them major exotic vibes (those local nang (baked flatbread) stands definitely deserve credit for that).



↑ A selection of restaurants in the alleys of Xiaobei

Outside of Muslim circles, Baohan Direct Street isn't all that well-known. Every now and then, a curious food blogger drops by to explore, then hypes it up as if they've just discovered a brand-new continent.

↑ There are plenty of bloggers just like this



For some reason last year, two restaurants suddenly blew up and made the Michelin recommended list. Walking past at night, you could see lines of Han Chinese foodies waiting patiently, which felt pretty weird and baffling to us locals used to its quiet, niche vibe (though a personal taste test proved that Salta's shouzhua yangrou (hand-grabbed lamb) isn't actually all that mind-blowing).

A year has passed, and the hype has gradually died down. Since internet fame often brings drama, I honestly think Xiaobei's food alley getting *too* mainstream isn't necessarily a good thing.

Newcomers to Guangzhou in recent years might not know that back in the day, every Jumu'ah (Friday congregational prayer) noon, Lanpu Road outside Xianxian Mosque used to host a bustling "halal bazaar." Many small shops from the Xiaobei alleys would set up stalls there, creating an electric, high-energy scene. Around prayer times, every single seat at the food stalls would be packed, and it even drew in crowds of Han Chinese food lovers and travel vloggers.



↑ The viral "Xianxian Street" back in the day

Later on, due to urban management policies (driven by massive crowds and smoky barbecue grills), the market was shut down in 2019 (though I secretly hope it might make a comeback someday under proper environmental and regulatory guidelines, however slim the chances).

Shangbu is another Hui Muslim enclave that formed later on, located in Shangbu Village, Baiyun District. It used to be a pretty sketchy, messy "urban village," but over the past couple of years, urban development has vastly improved the overall environment and streetscape.



Shangbu doesn't have the same high density of halal restaurants and snack shops as Xiaobei. The headliners here are two Yunnan-style restaurants and one Xinjiang dining house, alongside a scattering of Northwestern noodle shops and a few street snack carts.

↑ So many eateries packed down a single street

Because of the high concentration of Hui Muslims, this area has always maintained a strong community vibe. Locals here have always prioritized harmonious relations with their Han Chinese neighbors—for instance, during annual holidays, everyone would traditionally invite their Han neighbors over to share a feast together.



02

A Diverse and Complementary Scene: Innovating While Staying True to Roots

Halal dining in Guangzhou spans Cantonese, Western, Northwest Chinese, and Yunnan cuisines. This culinary variety is its biggest selling point. While individual dishes might not always taste as authentic or complex as they do in their regions of origin, being able to cycle through completely different flavor profiles is a vibe and an experience in itself.



· Cantonese-Style Hui Cuisine: Finally, Yishanggong Picks Up the Baton

Cantonese folks are huge on zaocha / yum cha (Cantonese morning tea / dim sum)—it’s an iconic, laid-back lifestyle rooted in old-school Guangzhou culture, all about taking it slow and enjoying delicate bites. Picture two people, a pot of steaming tea, and a few plates of dim sum to casually chill through the entire morning.

The earliest roots of Halal Cantonese food trace back to Guangzhou Muslim Restaurant (Huimin Restaurant). This time-tested neighborhood spot first opened on May 11, 1965, originally under the name "Halal Cafeteria." It went through a few name changes—becoming the "Hui People's Restaurant" and later the "Guangzhou Wuyang Hui People's Restaurant"—and shifted locations multiple times (moving in October 1975 to Zhongshan 6th Road, where it stands today). Finally, on September 26, 2000, it was completely renovated and reopened under its current name, Guangzhou Muslim Restaurant (Huimin Restaurant), which it has kept ever since.



↑ Guangzhou Muslim Restaurant (Huimin Restaurant)

Today, most of the regulars at Guangzhou Muslim Restaurant are local Cantonese neighborhood aunties and uncles. For out-of-town Hui Muslims, however, both the interior vibe and the staff's presentation can feel a bit hard to fully relax into.

Even though it's called Guangzhou Muslim Restaurant (Huimin Restaurant), very few people know the background of the actual management behind the scenes. Because of this, questions about whether one can eat here with complete peace of mind have always sparked debate. It’s a nostalgic, beloved old brand—it would be amazing if they could clear up these controversies once and for all.



↑ Dim sum at Guangzhou Muslim Restaurant (Huimin Restaurant)

Aside from Guangzhou Muslim Restaurant (Huimin Restaurant), the Bazaar Restaurant at the Xinjiang Building also serves Cantonese dim sum, though its environment and service are a step up.

The great news is that back in April, Yishanggong Restaurant—located in the Zhaoqing Building in Xiaobei—also started trying out a dim sum service. I’m sure a lot of people were thrilled to hear this: finally, a 100% worry-free Halal dim sum spot!



↑ Yishanggong promotional poster

I've got to hand it to them for their innovative spirit. Going from Korean BBQ to Cantonese dim sum, their unique concept makes them really stand out from the competition. I hope their dim sum keeps leveling up (there's definitely room to grow) and gets better and better.

· Northwest Chinese Cuisine: From Salami to Asian Bees, Holding Down the Fort



While there are plenty of Northwest Chinese spots around, most are pretty small-scale, which makes them a tough fit for company team-building events or business banquets—often leaving people with no choice but to head to the Xinjiang Building (where they serve alcohol). In a massive city like Guangzhou, not having a single upscale, alcohol-free Northwest Chinese restaurant just doesn't make sense.

That gap was finally filled this January with the opening of Asian Bees Restaurant inside the Asia International Hotel in Xiaobei.

↑ The newly opened Asian Bees



Actually, long before Asian Bees, older generations of Guangzhou Muslims probably remember a spot called "Salami." They opened two locations; the first was right at the entrance of a Xiaobei alley. Because it took off, a second branch quickly opened inside the Asia International Hotel. "Salami" was huge back in the day and rode a massive wave of hype. It's just a shame the management team wasn't down-to-earth enough, and it crashed hard within a few years. Later on, new owners took over and tried to revive it, but none of them could keep it going. In the end, all that's left is a ghost of the past in Xiaobei—the giant characters for "Salami" hanging there dryly for ages.

↑ The former "Salami" sign

Running a large Halal restaurant is no walk in the park, and going upscale is even harder given the niche customer base. Holding down the fort for Northwest Chinese cuisine takes serious grit, vision, and execution.



· Yunnan Cuisine: Consistent and Affordable, Winning Over Northwest Appetites

Yunnan spots are known for being reliable and wallet-friendly, making them the absolute go-to for small casual get-togethers.

When it comes to consistency, Dianxiangyuan Restaurant in Shangbu takes the crown without a doubt. It’s been open for over a decade. Aside from expanding the storefront and getting a remodel, basically nothing has changed in ten years (honestly, even after the renovation, you couldn't tell what was different). They’ve got a rock-solid menu, reliable food quality, and great value for money. I’ve been eating their braised rice noodles, sizzling iron-plate fish, and various stir-fries for years and never get tired of it—though I sometimes want to jokingly ask the owner why they won't update the menu just a little bit?



↑ The ultimate "fixture" restaurant in Shangbu

Just a few dozen meters away sits another Yunnan restaurant, but compared to Dianxiangyuan’s stability, this place has had a rough ride. It’s changed hands through God knows how many owners. The current crew is running things pretty well, though: this year they expanded the storefront, gave the place a fresh makeover, and even changed the name from "Yunnan Family" to the much grander "Yunnan Family International Hotel" (though I have to tease that adding "International" feels a little too forced).

↑ Yunnan Family "International" Hotel

Xiaobei was missing a Yunnan spot until last April, when a Yunnan "light restaurant" called Hualanting opened up. It's a super unique spot focusing purely on Yunnan rice noodles and snacks, skipping heavy stir-fries entirely.

↑ The cozy interior vibe

When they first opened and I heard their rice noodles were 28 RMB a bowl, I initially complained that such a high price wouldn't last long. But after going to try it for myself twice, I totally had a change of heart—their rice noodles are honestly worth every penny: great flavor and loaded with ingredients.

↑ Worth-every-penny "mixian" (rice noodles)

In July 2023, this restaurant was even featured on Guangdong Radio and Television's show *Today's Lingnan*.

↑ Why did they get featured?

Sometimes, just staying focused is a superpower in itself. Managing to keep a whole spot running on nothing more than a single bowl of mixian (rice noodles) and a few small bites really speaks volumes about their quality and reputation.

03

Growing and leveling up: A long road ahead

People grinding in the food and beverage industry totally deserve our respect. In any city, the halal dining scene is basically like the "foundational infrastructure" for our community—without halal food, there's no way to talk about the growth and thriving of Hui Muslims. It’s especially incredible how restaurant owners here in Guangzhou manage to innovate while strictly sticking to the golden rule of never selling alcohol.

Even though business ups and downs and brand turnovers are just part of the game, you can literally see with your own eyes how Guangzhou's halal food scene has grown over the years. I still remember how during the pandemic, shop after shop had to shut down, leaving the whole scene looking super grim. Who would've thought that after things opened back up, they’d all pop back to life one after another, plus a whole bunch of brand-new spots opening up?

The next chapter for halal food isn't just about serving our own community anymore; it's about catering to the wider public. That's the only way to get bigger and stronger, turning these spots into a window for cultural exchange way beyond just making money.

Take "Ma Xiaohuo," a halal fast-casual lamian (hand-pulled noodles) chain brand—they’ve opened locations right inside Grandview Mall (Zhengjia Plaza), over in Liede, and scattered across tons of other shopping centers. It totally makes life easier for Hui Muslim 9-to-5ers working in those areas while blowing up their brand influence (though honestly, it's a bummer that Ma Xiaohuo's food quality and flavor have dropped off so much lately).

At the same time, some common issues still plaguing halal restaurants deserve our attention—like slacking on customer service vibes, chasing quick bucks instead of being down-to-earth, lagging behind on menu updates and kitchen innovation, and dropping the ball on marketing and loyalty perks.

Most importantly, staying true to the principle of never selling alcohol is crucial. I think aside from restaurant owners holding the line, the attitudes of the foodies and diners are super important too. Keeping that clean, wholesome dining atmosphere alive takes a village.

Lastly, consider this an open invitation

This official account is all about digging up and sharing the stories of minority entrepreneurs, founders, and homegrown brands (not just limited to the food scene). We're hoping to team up for some deeper, in-depth feature stories. If you're down to share your story, hit up our editor anytime!

END view all

[Internet Repost]

Must-Try Halal Restaurants in Guangzhou: A Guide from Authentic Cantonese Halal Cuisine to Northwest Hand-Grabbed Lamb



Abstract:



A handpicked selection of Guangzhou's top-rated and most distinctive halal restaurants. Covering traditional Cantonese halal hot dishes, authentic Lanzhou beef noodles, and Northwest shouzhua yangrou (hand-grabbed lamb), this guide provides a reliable and detailed culinary map for both locals and travelers.



Hey everyone! It's been a little over a month, and all you friends have been sliding into my DMs asking for a new post.



This week, I've put together a guide to the halal dining scene in Guangzhou. Ever since the Tang Dynasty, Guangzhou has been a major overseas trade hub in China. As a key city on China's southeast coast, the starting point of the Maritime Silk Road, and one of the earliest trading ports, waves of Arab and Southeast Asian Muslim merchants came here to do business, intermarry with locals, and settle down...



Back then, Guangzhou was home to the largest number of wealthy Arab merchants. With the support of the local government, they built a grand mosque—today's Huaisheng Mosque (Light Pagoda Mosque). The mosque's name expresses the deep respect and longing for the Prophet Muhammad shared by believers both at home and abroad. Also known as the Lion Mosque and colloquially as the Guangta Temple, Huaisheng Mosque is one of the four ancient mosques in China (I wrote about Hangzhou's Phoenix Mosque before—feel free to click and check it out if you're interested) and stands as the oldest surviving mosque architecture in the country.



With such a rich cultural vibe, Guangzhou actually has plenty of halal restaurants. You can find halal Cantonese cuisine, Xinjiang food, Northwest cuisine, Southeast Asian food, Turkish food, and Arab dishes all right here in Guangzhou... Today, I'm sharing a few unique halal spots with you~



Guangzhou Muslim Restaurant (Huimin Restaurant)



The predecessor of Guangzhou Muslim Restaurant was the Guangzhou Halal Cafeteria founded in 1956. Back then, the cafeteria mainly specialized in shaola (Cantonese roasted meats / roast duck), with a kitchen crew made up of master chefs from Gaosheng Teahouse, the Hui Fengcheng Roast Meat Shop, and the Halal Deji Roast Meat Shop. In 1959, the halal cafeteria was reorganized into the Huimin Restaurant, moving to its current location on Zhongshan 6th Road in 1975. In early 1994, Guangzhou Muslim Restaurant became a Sino-Hong Kong joint venture. Along with a complete interior remodel, they brought in a famous Hong Kong chef who layered Hong Kong-style cooking techniques on top of traditional Guangzhou halal eats, ultimately shaping the Huimin Restaurant we know and love today.



The signature scallion pancakes are a must-order for every table. Crispy on the outside and tender on the inside, sprinkled with little bits of emerald-green chopped scallions across the top, they taste incredible~



The mutton char siu buns are a specialty pastry at Huimin Restaurant. One reviewer shared: 'I totally love the "springy mutton char siu buns" made right here! They look just like regular pork char siu pork buns, but the filling is lamb. It has this wonderful, rich mutton aroma, it's super soft, and you've gotta eat 'em while they're hot!'



If the steamed buns aren't enough, you can order a standalone plate of honey-glazed mutton char siu. Made by roasting lamb, it looks identical to the forbidden pork char siu found out on the streets, but it's 100% made from halal lamb, featuring that unique, rich mutton gamey flavor and incredibly tender meat. Foodies who have never been able to try "char siu" can finally get a taste~



Braised squab is one of traditional Cantonese culinary masterpieces, belonging to the Cantonese food family. There's an old folk saying in China that goes, 'A single pigeon beats nine chickens.' Braised squab is crispy on the outside and tender on the inside. Most people don't even spare the bones when eating braised squab because the birds are simmered in master stock and then deep-fried, making the flavor go all the way down to the bone. The braised squab at Huimin Restaurant is also in super high demand, so if you want to try authentic Cantonese flavors, you've got to get there early~



The steamed beef meatballs pack a rich beef punch, packed with tiny pieces of crunchy, sweet water chestnut and a delicate whisper of aged tangerine peel.



Har gow (shrimp dumplings), 16 RMB a basket—the wrappers are translucent without sticking to your teeth, the shrimp are fresh and snappy, paired with bamboo shoot strips. So delicious!



Huimin crispy roast goose: Golden in color, with crackling skin, juicy meat, and rich, savory meat juices. It looks seriously appetizing~



They also serve a niu-yang za tang (hearty organ meat soup made from beef and lamb offal) loaded with ingredients—definitely not the same flavor profile as northern lamb soups~



This has got to be the most authentic halal Cantonese food on the mainland. In short, you've gotta check it out next time you visit Guangzhou~



Guangzhou Muslim Restaurant (Huimin Restaurant)



Recommended dishes: Signature Scallion Pancakes, Braised Squab, Springy Mutton Char Siu Buns, Har Gow (Shrimp Dumplings)



Average cost per person: 56 RMB



Address: No. 325, Zhongshan 6th Road (Exit A of Ximenkou Metro Station, turn left and walk 50 meters)



Phone: 020-81303991



Stason Chef & Floral Western Restaurant



A Chinese-run halal Western restaurant with an incredible vibe. The interior design is gorgeous, filled with flowers everywhere like a half-flower shop. It's super easy to get drawn in just walking past it~ The location is very easy to find, right outside Exit C of Dongshankou Metro Station.



The 'Charcoal-Grilled Lamb Chops with Persimmon Puree' hits all the right notes: tender, juicy. This time, they even added a little crunch on top of the lamb chops, which tasted like toasted garlic bits, adding great textural layers to the whole dish. The side veggies feature finger carrots, skin-on baby potatoes, and mini mushrooms roasted in olive oil and salt, preserving the natural flavors of the vegetables.



The 'Lemon Vinaigrette Shrimp Salad' is packed with details. You wouldn't expect a simple salad to be this satisfying. The balsamic vinaigrette is sweet, tangy, and layered with a wonderful fruity acidity. The shrimp are marinated, and you can actually taste a fruity sweetness—I later found out they marinate them in lychee juice, which shows a lot of thought. The lettuce is super fresh, and the roasted pumpkin mixed in is amazing. They use top-tier New Zealand mini pumpkins, simply roasted and tossed into the salad, delivering killer texture and sweetness. Absolute MVP of the meal.



The 'Mint Garlic Seafood Squid Ink Pasta' is super tasty with an intense seafood punch, heavy garlic notes, and a subtle, clever hint of fresh mint.



The 'Tomahawk Steak' is a newly launched menu item with a huge, hearty portion. The medium-rare steak is incredible. This time, we asked the chef to use the sous-vide low-temperature slow-cooking method. When the knife cuts into it at the table, there are tons of meat juices, the meat is tender, and every bite fills your mouth with savory juices—so satisfying. It comes with two sauces: one is a black pepper sauce where the pepper flavor is dialed back a bit to let the natural beef flavor shine through, and the other is a yellow sauce with a slight tang that pairs exceptionally well with the rich beef fat.



‘Forest First Snow’ is their brand new dessert. This dessert is so unique and visually stunning. The base is made of a creamy button mushroom cream with a soft texture, topped with sour cream, crispy bits, macerated button mushroom pieces pickled in preserved sour plums (huamei), and two crispy pieces of bread. Even people who hate mushrooms probably won't find the mushroom flavor overpowering, because the button mushrooms are handled so skillfully that the natural mushroom funk is minimal, leaving a tender, juicy texture where you can barely tell it's made from mushrooms. The overall flavor profile of the dessert is super complex, like a rich symphony. You can imagine walking across a mossy forest floor right after a fresh snowfall, with tree branches and pinecones resting under a thin layer of pristine snow, crunching under your boots as you walk; some snow is deeper while other patches are melting, and some are still pure white.



Stasen Kitchen Floral Western Cuisine



Must-try dishes: Char-grilled lamb chops with persimmon puree, Lemon vinaigrette shrimp salad, Lychee wood-fired charcoal grilled beef short ribs, Minty garlic seafood squid ink pasta



Avg. spend per person: 87 RMB



Address: 2nd Floor, Dongshan Jinxuan Modern City, Nonglinxia Road



Phone: 13360008961



Mint Leaf Meets Sri Lanka



Mint Leaf Meets Sri Lanka is a specialty Muslim restaurant focusing on Sri Lankan flavors, and the interior design is packed with rich Islamic features! It's located at No. 233 Beijing Road, Beijing Street (diagonally opposite Lido Hotel, next to Goelia), about a 300-meter walk from Exit B of Beijing Road Station on Metro Line 6!



The 'Signature Beef Masala' is the restaurant's most recommended and must-order dish. You can choose your preferred spice level; most people find the regular spice level quite manageable. It's got beef, tomatoes, onions, and a definite spicy kick. Masala means 'spice,' and all curries contain many well-known Indian spices. However, this restaurant's version feels like it's been adapted, making it a bit milder in comparison. But eating it on its own, it still packs a punch, so it’s perfect with a bowl of white rice or the restaurant's special feibing (flying bread).



Feibing (flying bread) is another popular dish. They have many varieties like butter feibing, banana feibing, durian feibing, and more. You gotta eat feibing while it's hot; the crust is super crispy and fragrant. It also tastes amazing dipped in the masala sauce.



The 'Whole Pineapple Seafood Rice' is made with fresh pineapple. The tangy pineapple chunks cut through any richness, and it's loaded with ingredients. What's really special is the raisins inside – they actually pair surprisingly well with everything!



Their 'Thai Tom Yum Goong' is the kind you'll want another bowl of after finishing the first. It looks quite light, but it’s actually sour and spicy. The spices are super aromatic and totally get your appetite going.



The 'Filipino Grilled Prawns' are large, grilled prawns seasoned with salt and pepper. The shells are super crispy, and the flavor is awesome.



Mint Leaf Meets Sri Lanka



Must-try dishes: Signature Beef Masala, Signature Indian Pulled Tea, Durian Feibing (flying bread), Whole Pineapple Seafood Rice



Avg. spend per person: 84 RMB



Address: No. 223 Beijing Road, Beijing Street (diagonally opposite Lido Hotel, next to Goelia)



Phone: 020-83333269, 020-83333993



Antalya Turkish Restaurant (formerly Andalus Arabic Restaurant)



The area around Xiaobei Metro Station in Guangzhou is a hotspot for foreigners, including many Arab merchants and Africans who live here year-round. This has naturally led to a boom in Arabic and Turkish restaurants. Andalus Arabic Restaurant opened in 2014 and has maintained a good reputation since. It's now rebranded as 'Antalya Turkish Restaurant,' so don't get lost trying to find it!



The 'Mixed Grill' comes with a lamb roll, a beef roll, and a chicken skewer, served with grilled green peppers, tomatoes, and two pieces of soft flatbread. The meats are perfectly seasoned and super tasty, especially the lamb which is incredibly aromatic and fatty. The side dishes are fresh, natural-flavored veggies, light and pleasant, creating a great balance with the meat.



The 'Turkish Pide' is seriously good. It's topped with minced lamb, and if you eat it hot, it's incredibly fragrant. The thin crust is super crispy, with a hint of lamb aroma – a fantastic texture.



The 'Mixed Sliced Kebab' only has chicken and beef. The chicken can be a bit dry, and the beef is grilled to be somewhat like stewed beef. It tastes great wrapped in bread/flatbread. Overall, the flavor isn't too salty, but you can add your own pepper and salt. If you prefer just one type of meat or have dietary restrictions, you can order them separately.



The 'Herb Salad' is an absolute perfect match for the meat dishes. It has diced tomatoes and some kind of gourd, like a mini-cucumber or zucchini. It's sweet and sour, crisp, and incredibly refreshing.



Antalya Turkish Restaurant

Must-try dishes: Mixed Grill, Mixed Sliced Kebab, Turkish Pide, Turkish Bread, Herb Salad

Avg. spend per person: 80 RMB

Address: Shop 03, 1st-2nd Floor, Zhaoqing Building, No. 304 Huanshizhong Road (Xiaobei Metro Station, Exit A)

Phone: No phone number available

XL Istanbul Restaurant & Cafe Halal Western Restaurant

This Turkish restaurant is run by authentic Turkish guys. Most of the staff are foreigners, but their Chinese is excellent, so you won't have any communication issues.

The restaurant's interior is decorated like a Western bistro, with a massive space that easily seats over a hundred people. It's an awesome choice for throwing Western-style wedding banquets or birthday parties.

Actually, Turkish and Arabic food styles are pretty similar, so I won't go through them one by one, but this spot's grilled meat platter is seriously impressive—total carnivores definitely need to check it out. Guangzhou also has a bunch of other great Turkish restaurants; if you're into this kind of food, you should totally take some time to try them all and compare.

XL Istanbul Restaurant & Cafe (Halal Western Restaurant)

Top recommendations: Turkish mixed grill with hummus, hollow giant bread, Turkish beef kebab, baked fresh prawns in tomato sauce.

Average cost: 135 RMB per person

Address: Shop 112, No. 1 Chenyue Road (next to the West Gate 1 of Poly Tianyue)

Phone: 020-89114450, 020-89114460

If Western or foreign cuisines aren't really your vibe, there are still plenty of fantastic Halal Chinese restaurants to choose from.

Xinyue Muslim Restaurant (Xinjiang Cuisine Theme Restaurant)

This classic Xinjiang spot has been open for nearly 30 years. It originally started in the Xinjiang Mansion, and plenty of locals literally grew up eating here. It's located on the 3rd floor of the Kaisa Plaza inside the Sinopec Building, just a short walk out of Exit B of Linhexi Metro Station.

Right now, it's ranked number one on Dianping's trending list for Northwest Chinese food in Guangzhou, so you'll usually have to wait in line during peak hours~

Lamb skewers, dapanji (Xinjiang big plate chicken), grilled lamb chops, nang (baked flatbread)... for all my Muslim foodie friends out there, I probably don't even need to introduce these classics...

Xinyue Muslim Restaurant (Xinjiang Cuisine Theme Restaurant)

Top recommendations: Xinjiang lamb skewers, signature grilled lamb chops, Xinjiang nang (baked flatbread), Xinjiang dapanji (Xinjiang big plate chicken), Xinjiang liangpi (cold skin noodles).

Average cost: 95 RMB per person

Address: 3rd Floor, Kaisa Plaza, Sinopec Building, No. 191 Tiyuxi Road (Direct access to Sinopec Building via Exit B of Linhexi Metro Station)

Phone: 020-38680585, 020-38680586

Donglaishun Halal Restaurant

If you're craving hot pot shuan yangrou (instant-boiled mutton) and Beijing cuisine, Donglaishun is a solid choice. Even though Donglaishun has branches all over the country and hot pot is notoriously hard to standardize—meaning the flavor can't totally match the original Beijing flagship—it's still super comforting to find a familiar brand when you're far from home.

The shuan yangrou hot pot still uses traditional cloisonné charcoal pots, and the soul of the hot pot—the dipping sauce—is now uniformly processed by their factory, so the flavor is actually pretty good~

You can grab a couple of grilled skewers on the side to tide you over while the meat cooks~

Word has it that Quanjude used to have a branch in Guangzhou, but it didn't do too well and ended up closing down. So if you're craving roast duck, Donglaishun's version is definitely worth a try.

Donglaishun Halal Restaurant • Mutton Hot Pot (Hengfu Road Flagship Store)

Top recommendations: Shuan yangrou (instant-boiled mutton), Donglaishun's secret recipe lamb skewers, classic marbled beef, Beijing roast duck.

Average cost: 140 RMB per person

Address: 2nd Floor, Meizhou Building, No. 338 Hengfu Road (near the Auto Parts City)

Phone: 020-83586596, 020-83488197

Gaoyuan Guniang Handmade Lamian (Plateau Girl Handmade Lamian)

If nothing else is hitting the spot, getting a bowl of lamian (hand-pulled noodles) is never the wrong move. Gaoyuan Guniang Handmade Lamian serves up Qinghai beef noodles. They started out in Changsha, built their own brand, and have since expanded to cities everywhere. Their Guangdong branch gets amazing reviews, and tons of people make a special trip just to try it out.

It's everything lamian should be: crystal-clear broth, white noodles, a few slices of beef, and a dusting of chili oil. Suddenly, the foodie inside me is craving a bowl of noodles...

The yangrou chuan (skewers of grilled lamb) are grilled to absolute perfection, too~

Even the tableware has such a unique and gorgeous vibe.

While digging for content, I randomly stumbled across a video about this spot. It tells the incredible journey of a young woman from Qinghai who started from scratch to build her very own brand. I'm honestly so hyped to see Qinghai hand-pulled noodles—which have popped up all over China—evolving past the old 'Lanzhou beef noodles' 1.0 era to finally establish their own distinct identity and service style. I know they're gonna take things global someday soon.

Halal Gaoyuan Guniang Shougo Lamian / Qinghai Hand-Pulled Noodles (Capitalland·Yunshang Branch)

Recommended dishes: niurou lamian (beef hand-pulled noodles), yangrou chuan (grilled lamb skewers), lao suan nai (traditional fermented yogurt), kao yangpai (roasted lamb chops), xiaopan niurou (small-plate braised beef)

Average price per person: 36 RMB

Address: Basement Level 1, Capitalland Yunshang, 890 Yuncheng West Road (10-meter walk from Exit A)

Phone: 020-86210297 view all

[Internet Repost]

Ultimate Guangzhou Muslim Culture Travel Guide: Millennial Mosques, Maritime Silk Road Relics, and Halal Food Neighborhoods

Abstract:



An in-depth Guangzhou travel guide tailored for fellow Muslims and culture lovers. Connecting millennium-old Maritime Silk Road heritage sites like Huaisheng Mosque and Xianxian Mosque, combined with the Yuexiu and Xiaobei Halal food districts, it showcases the city's rich Islamic cultural landscape.

Guangzhou is an international metropolis with a millennium of Muslim cultural heritage. Since the Tang Dynasty, it has been a vital port along the Maritime Silk Road.



Guangzhou, also known as the City of Rams or the Flower City (Canton), is the capital of Guangdong Province, a national center city, a core engine of the Guangdong-Hong Kong-Macao Greater Bay Area, an ancient trading city whose port has never closed for over 2,200 years, and an open, inclusive modern international metropolis.

First things first, I'm sure everyone is curious about the places of worship:



1. Huaisheng Mosque (Light Pagoda Mosque)

· Address: No. 56 Guangta Road, Yuexiu District



· Transportation: Metro Line 1, Ximenkou Station, Exit B, about an 8-minute walk

· Opening Hours: 9:00 AM - 5:00 PM (Closed to visitors on Fridays for Jumu'ah congregational prayer, make sure to avoid this day)



· Admission: Free, enter by scanning your ID card / passport

· Highlights: Built during the Zhenguan reign of the Tang Dynasty (around 627 CE), it is one of the oldest surviving mosques in China, ranking alongside Quanzhou Qingjing Mosque, Hangzhou Phoenix Mosque, and Yangzhou Xianhe Mosque as China's four great ancient masjids. The mosque's Light Pagoda stands 36.3 meters tall and once served as a navigational lighthouse for merchant ships on the Pearl River.



2. Xianxian Mosque / Ancient Tomb of Saad ibn Abi Waqqas

Guangzhou Xianxian (also known as the Ancient Tomb of Saad ibn Abi Waqqas / Xiangfen) is one of Guangzhou's oldest and most significant sites.



· Address: No. 204-1 Huanshi West Road, Liuhua Street, Yuexiu District

· Opening Hours: 8:30 AM - 4:00 PM



· Admission: Free

· Highlights: This is the city's largest active religious site. The newly built main prayer hall can accommodate 3,000 people, while the outdoor plaza and lawn can hold over 12,000 people for prayer simultaneously, with a total capacity of around 15,000.



History: Built in the early Tang Dynasty (629 CE) to commemorate the early Islamic sage Waqqas.

• Nickname: Xiangfen / Echo Tomb (the burial chamber is hollow, creating a magical echoing sound when reciting the Quran)



• Status: Major Historical and Cultural Site Protected at the National Level, known as the "Eastern Mecca".

3. Haopan Street (Xiaodongying Mosque)



Part of the (Guangzhou Ming Dynasty Ancient Mosque)

Address: No. 1 Xiaodongying, Yuehualu, Yuexiu District (near Beijing Road / Gongyuanqian)



History: Built in the fourth year of the Chenghua reign of the Ming Dynasty (1468 CE), established as a garrison station for Hui Muslim soldiers during the Ming Dynasty, with a history of about 550 years.

Style: Chinese Lingnan + Islamic fusion architecture; compact and tranquil, offering a quiet escape amidst the hustle and bustle of the city.



Part 2: Halal Food Recommendations

Guangzhou's Xiaobei Muslim food street is centered around Baohan Direct Street (Yuexiu District). I like to call it our version of Xining's Xiaonanguan back in Qinghai. It is Guangzhou's most concentrated and authentic Halal, Northwest Chinese, and Middle Eastern food district. Almost all the eateries along the street are strictly Halal, so you can order with total peace of mind.



• Prayer Convenience: Xiaobei is nearby (making it convenient for attending daily prayers and Jumu'ah).

• Business Hours: 10:00 AM – 12:00 AM, with the night market being the liveliest.



• Price: ¥40–70 per person, super affordable with generous portions

⭐ International Halal Flavors



3. Asian Honeybee Xinjiang Halal Restaurant, located on the 9th floor of the Asia International Hotel, is one of Guangzhou's rare five-star hotel halal restaurants, right in the Xiaobi Muslim commercial district.

4. OTANTIK Turkish & Levantine Restaurant



· Address: Shop 119-120, 1st Floor, Building B2, Yuexiu Fortune Mansion, No. 149 Xiwan Road, Liwan District

5. Antalya Turkish Restaurant



Hualanting Yunnan Restaurant

· Address: Ground floor, Zhaoqing Building, No. 304 Huanshi Middle Road, Yuexiu District (Metro Line 5, Xiaobei Station, Exit B)



3. Muslim-Friendly Accommodation Recommendations

1. The Garden Hotel Guangzhou (Platinum Five-Star)



Location: Taojin Metro Station, a legendary state guesthouse with gorgeous grounds and a super Muslim-friendly vibe

2. Kempinski Hotel Guangzhou (German Luxury)



Location: Jianshe Liu Malu, near Taojin, featuring a blend of Lingnan and European design

3. Crowne Plaza Guangzhou City Centre (Skyscraper Landmark)



The hotel lobby features a Halal imported convenience store where you can pick up a local SIM card and more. The owner speaks fluent Arabic, making it super convenient if you're bringing clients along.

Location: Huanshi East "63-Storey Building", near Xiaobei/Taojin, offering panoramic views of the entire city



Must-Visit Attractions

Baiyun Mountain: The green lung of the city; hike up for incredible panoramic views of Guangzhou.



3. Yuexiu Park & Five Rams Statue — The iconic symbol of Guangzhou, blending cultural heritage with eco-tourism.

4. Chen Clan Academy — Open 9:00 AM–5:30 PM/6:00 PM (closed on Tuesdays), tickets around ¥78. Features stunning wood carvings and a rich historical atmosphere.



5. Canton Tower (Slim Waist) — Highly recommended to head up at sunset for panoramic city views; the night views are absolute magic.

6. Pearl River Night Cruise — Take in Guangzhou's dazzling skyline and city lights from the water.

7. Museum of the Mausoleum of the Nanyue King — Excavated artifacts like frankincense and Persian silverware prove Guangzhou's ties to the Middle East go back over 2,000 years, serving as a key window into the city's multicultural blend.

8. Shamian Island — A historic enclave of European-style colonial architecture, perfect for a leisurely stroll and photos, with halal dining options available on the island.

9: Yongqing Fang & Lizhiwan: Classic Xiguan arcade buildings, traditional tanglong doors (wooden sliding grilles), and ancient canals lined with weeping willows—the ultimate old-school Cantonese vibe.

Canton Fair: China's premier trade show and a global commercial weather vane.

• Bustling Commercial Hubs: Teemall, Taikoo Hui, Beijing Road, and Shangxiajiu—showcasing the dual charm of an ancient and modern trading capital.

• Diverse and Inclusive: Merchants and travelers from Africa, the Middle East, and Southeast Asia gather here, while the Xiaobei/Taojin area forms a distinct Muslim commercial district filled with an open, welcoming atmosphere and vibrant street life.

✨ The Vibe of Guangzhou: Pragmatic, vibrant, and inclusive

This city effortlessly blends a thousand years of history with towering modernity; exquisite dim sum with buzzing street food; deep-rooted Cantonese heritage with a warm embrace of global cultures.

Come to Guangzhou to see Baiyun Mountain and the Pearl River, savor Cantonese flavors, wander through the historic arcade streets, and climb the towering skyline tower—all while experiencing a warm city that is both ancient and young, traditional and cutting-edge.

Pro Tips

Language & Communication: In the Xiaobei and Guangta Road areas of Yuexiu District, where large numbers of local and international Muslims live, restaurant staff can communicate in English and Arabic. view all

[Internet Repost]

Complete Guide to Guangzhou's Major Mosques and Prayer Sites: Detailed Locations for Huaisheng Mosque, Xiaodongying Mosque, and Xianxian Mosque



Abstract:



A comprehensive guide detailing the geographical locations and historical backgrounds of Guangzhou's major mosques and Jummah prayer sites. Covering Huaisheng Mosque, Xiaodongying Mosque, Haopan Mosque, and Xianxian Mosque to help Muslim brothers and sisters from home and abroad with their prayers and heritage visits while staying in Guangzhou.



Dear brothers and sisters, As-salamu alaykum!



To better serve all our Muslim brothers and sisters living and working in Guangzhou, we've put together this handy guide mapping out the locations of mosques and prayer spots across every district. We hope this information makes things much easier for you!



Dear brothers and sisters, As-salamu alaykum!



The Guangzhou Muslim community has collected the locations and contact numbers for mosques across different districts, hoping this brings more convenience to you.



Guangzhou is home to four historic mosques: Xianxian Mosque / Ancient Tomb of Saad ibn Abi Waqqas, Huaisheng Mosque, Xiaodongying Mosque, and Haopan Mosque. Here's a quick introduction to all four:



1. Huaisheng Mosque



Huaisheng Mosque (Light Pagoda Mosque): Located on Guangta Road in Guangzhou's Yuexiu District, this is one of the oldest surviving mosques in China. Originally built during the Wude reign of Emperor Gaozu of the Tang Dynasty (618–626 CE), it boasts a history of over 1,300 years. The mosque features a classic Arab architectural style and covers an area of about 1,550 square meters. Key structures include the imam's office, the scripture library, the main prayer hall, and the ablution facility. The minaret inside, also known as the 'Light Pagoda' (Huaisheng Pagoda), was built in the third year of the Zhenguan reign (629 CE) and stands 36 meters tall, serving as a major landmark of ancient Islamic architecture in China.



2. Xiaodongying Mosque



Xiaodongying Mosque (Xiaodongying Mosque): Located right next to Xiaodongying Street on Yuehua Road in Guangzhou, this mosque has over 500 years of history and was likely built during the Ming Dynasty (1368–1644). It is a relatively small mosque, covering an area of around 800 square meters. Its bright yellow exterior walls make it stand out distinctively among the surrounding buildings. Inside, Xiaodongying Mosque features a main prayer hall, a lecture hall, and a bathhouse.



3. Haopan Mosque



Haopan Mosque (Haopan Mosque): Located on Haopan Street along Renmin Road Middle, this mosque was built during the Chenghua reign of the Ming Dynasty (1465–1487) and has a history spanning over 500 years. Its architectural style blends traditional Chinese elements with Islamic features, showcasing red walls, green tiles, and flying eaves with bracket sets (dougong). Covering about 1,500 square meters, Haopan Mosque houses a main prayer hall, an imam's office, and a bathhouse. The mosque also preserves a vast collection of Islamic classics and cultural artifacts.



4. Xianxian Mosque



Xianxian Mosque / Ancient Tomb of Saad ibn Abi Waqqas: Located on the west side of Lanpu along Jiefang North Road in Guangzhou, it is also known as the 'Hui Tombs' (Huihui Fen). Legend has it that this is the burial site of Saad ibn Abi Waqqas, a renowned Arab Islamic missionary from the Tang Dynasty (618–907). Covering an area of roughly 3,000 square meters, the mosque's main structures include a main prayer hall, an imam's office, and a bathhouse. It is also the final resting place for several esteemed imams from past dynasties, as well as the 'Tombs of the Forty-One Worthies'.



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[Internet Repost]

A Rare Palestinian Halal Spot in Guangzhou: Kayef Restaurant Review

Summary:

We checked out Kayef, a cozy Palestinian halal spot near Zhanxi Road in Guangzhou's Yuexiu District. We tested out their fluffy, juicy handmade beef burgers, rich Middle Eastern-style curries, and generous portions to get a taste of the city's unique global halal scene.

Tucked away near Zhanxi Road in Yuexiu District, the shop is on the smaller side with a simple, clean vibe, mostly drawing an international crowd.



The food is authentic Palestinian halal fare—unique in flavor and super budget-friendly. The burgers feature soft, pillowy buns and fresh, juicy meat, making them a crowd favorite. The curry is deeply aromatic and amazing over rice, with genuinely generous portions of meat. Their signature chicken Haleem (a thick, slow-cooked meat and grain stew) has a smooth, creamy texture with a mild kick of spice, bringing some serious regional flavor. The whole wheat flatbread is dense and satisfying, while the rice is fluffy, fragrant, and filling. Overall, the flavors lean heavily toward authentic Middle Eastern profiles. Some of the veggie seasonings run a bit mild, and the mutton dishes don't have an overpowering spice kick, but they totally win points for absolute freshness and massive portions.

Service is standard and orders come out reliably—making it a cool, niche pick if you're looking to dive into Middle Eastern halal flavors.

Real Reviews

@Little Sunshine



Not many locals eat here; it's mostly expats because it really hits their flavor profile. You don't see a ton of Chinese diners, though some do drop by out of curiosity just to try something new.

Taste: Unique flavors.

Value: Great value, totally affordable and reasonable.

Vibe: The ambiance is alright, pretty average.



@Chen Fusheng adc

The food is bomb. I eat here all the time. Came with friends today and they loved it too, super good! Plus, their meat is genuinely fresh. The burgers and curries are crushing it—so good.

The staple dishes are also totally solid.

AlQaeef halal restaurant (Kayef Restaurant)

Address: Near MAKKAH MUSLIM RESTAURANT

Average cost per person: 60 RMB view all

[Internet Repost]

Exploring Guangzhou's Huaisheng Mosque: A Thousand-Year Maritime Silk Road Heritage Site on Guangta Road



Summary:



Step into the thousand-year-old Huaisheng Mosque (Light Pagoda Mosque) nestled on Guangta Road in Guangzhou's old town. Trace its origins back to the Zhenguan era of the Tang Dynasty, gaze upon the Light Pagoda with its unique blend of Arabian and Lingnan architectural styles, and feel the rich historical weight of early Islamic culture in China.



In Guangzhou's Yuexiu District, Guangta Road isn't particularly wide, flanked by everyday residential buildings and street-level mom-and-pop shops overflowing with local neighborhood vibes. If you're not paying attention, you might totally miss the curved brick wall bearing the inscription 'Huaisheng Relic Base.' Right behind the wall stands an ancient tower that has towered over the city for a thousand years—this is Huaisheng Mosque, one of the oldest mosques in China.



Back in the Tang Dynasty, Guangzhou's Yuexiu District was the core area of the famous Fanfang (Foreigners' Quarter). A thousand years ago, hordes of Arab and Persian merchants settled and traded here, giving birth to this historic masjid. Alongside Quanzhou's Qingjing Mosque, Hangzhou's Phoenix Mosque, and Yangzhou's Crane Mosque, it is hailed as one of the four great ancient mosques along China's coastal trade routes, serving as a core witness to cultural exchanges along the Maritime Silk Road.



Through the centuries, the ancient mosque has weathered countless storms, suffering damage and undergoing rebuilding several times. After being burned down and later restored during the Yuan Dynasty, the surviving architecture and ancient pagoda still fully retain the structural bone and style of the Tang and Song periods, making it the oldest surviving mosque site in the country.



The absolute standout feature of Huaisheng Mosque is its Light Pagoda, which is where the mosque gets its popular nickname, Guangta Temple. This ancient tower is the earliest surviving Arabian-style ancient pagoda in China, and also one of the oldest standing Islamic minarets in the world.



As for why the Light Pagoda is called the 'Light Pagoda,' there are several stories floating around online. One theory says it's because the pagoda's exterior surface is smooth and undecorated; another suggests it's because when Muslims recite prayers, the imam would climb the tower to call out the adhan (call to prayer) in Arabic, and the Cantonese pronunciation for 'call/sound' sounds a lot like 'light.' But the most widely circulated theory is that back in the Tang Dynasty, Huaisheng Mosque sat right on the banks of the Pearl River, and the Light Pagoda stood right by the waterfront. At night, bright lanterns were hung at the top of the tower to guide incoming and outgoing merchant ships on the Pearl River.



Word has it that there used to be a golden rooster perched at the very top of the tower that could spin with the wind to show wind direction, but tragically, it was blown down by a hurricane in the early Ming Dynasty and replaced with a pointed spire during a 1934 restoration.



The buildings inside the courtyard are also super unique, blending Eastern and Western aesthetics.



The Moon-Watching Tower was rebuilt in the 34th year of Emperor Kangxi's reign in the Qing Dynasty, featuring a double-eaved hip-and-gable roof, red sandstone walls, and arched doorways on all four sides. It effortlessly rocks the upturned eaves of classical Chinese architecture while carrying the unmistakable vibe of West Asian design.



The main prayer hall still retains its classic Arabian architectural style.



The stone balustrades on the terrace in front of the hall are actual relics from the Ming Dynasty, featuring exquisite carvings.



The courtyard is also dotted with lush longan trees and jiangguo (phoenix eye fruit trees).



The mosque still preserves more than 40 steles and plaques in both Chinese and Arabic dating back to the Yuan Dynasty and beyond.

Back in 1996, the Huaisheng Mosque Light Pagoda was designated as a fourth-batch Major Historical and Cultural Site Protected at the National Level. Just about 500 meters away sits another national treasure—Five Immortals Taoist Temple (Wuxian Guan). Combined with the Sacred Heart Cathedral, I've personally tested it out, and you can totally and easily bundle them together into an epic city walk.

Huaisheng Mosque is totally free to enter. Regular opening hours are daily from 9:00 AM to 5:00 PM, but keep in mind that Fridays are Jummah (the Muslim congregational prayer day), so it's closed to visitors then. Definitely plan around that.

Driving yourself through the old town is definitely not recommended; public transit is way more convenient. Take Metro Line 1 to Ximenkou Station, use Exit B, and it's about an 8-minute walk from there.

Guangzhou hides a world-class stone cathedral! There are only 4 like it globally, and one is right here in the Yuexiu old town, accessible straight by subway

Two national-treasure Taoist temples in Guangdong: one in Huizhou, the other right in Guangzhou's old town, completely free to wander

Free ancient villages in Guangdong: A 600-year-old longevity village in Foshan, totally free to stroll, uncrowded, and peaceful

First came the official kilns, then came Foshan? Spend 3 weekend hours in Foshan exploring a 500-year-old Ming Dynasty ancestral hall bestowed by the emperor

Foshan actually has two Ancestral Temples? Most people only know the first one, but step right out of the second one and you're at the Beijiang River

Every small town and every landscape is worth documenting.

I'll be sharing more tried-and-tested routes coming up,

Hit that follow button, and let's take our time exploring the scenery of this world together. view all

[Internet Repost]

Guangzhou's Friday-Only Halal Food Market: Instantly Transported to Northwest China for Kao Baozi and a Street Food Feast



Summary:



A real-life exploration of Guangzhou's regular Friday halal specialty market. Documenting the Jumu'ah (Friday congregational prayer) market scene featuring freshly baked, crispy-on-the-outside-tender-on-the-inside kao baozi (crispy baked lamb buns / samsas), steaming giant skewers of mutton, handmade sanzi (crispy fried dough twists), and Northwestern milk tea, showcasing a rare and magnificent West Asian and Northwestern flavor experience right here in the City of Rams.



Great food always seems to pop up around us unexpectedly, and if you miss out, it just means you didn't seize the moment. Because here in China, no matter where you go, you can always find incredible food—though you might just miss it if you aren't paying attention. Plus, every Chinese city has its own unique culinary identity.



For instance, a while back, Xiaowu took a trip over to Guangzhou. One of the major perks of living in Guangzhou is that you can sample culinary delights from all four corners of the country without ever having to travel far. As the saying goes, "Eating is everything in Guangzhou," but the amazing food here definitely goes way beyond Cantonese cuisine. I'd heard for a long time that Lanpu Road has a halal food street where all kinds of meat skewers, baked flatbreads, and pilaf are made completely authentically.



If you just wander down this little alley and nowhere else, you'll genuinely feel like you've been tricked into thinking you traveled all the way to Northwest China. Once you arrive, you can see that this entire food street has a true halal vibe, and the crowds are massive. As soon as he stepped foot here, Xiaowu was buzzing with excitement!



Xiaowu first spotted a small food stall selling niurou bing (beef flatbread) for just 5 RMB apiece, so he immediately bought one to try out. Made with Lanzhou yellow beef, these are freshly prepared and sold right on the spot—specifically, imperial halal palace-style beef flatbread. Even though the outside looks a bit greasy, once you take a bite, the seasoning is actually spot on!

Inside, alongside the beef, there's scallion, and the crust is way thinner than Xiaowu expected! It's just a thin layer of flaky pastry, packed with genuine, quality ingredients. Next up, Xiaowu headed over to another stall selling yangrou chuan (lamb skewers). They smelled incredible, so he couldn't resist grabbing a few skewers to see how they tasted!

These were massive lamb skewers. Every bite alternated between lean and fat meat, and because they were marinated, they were super flavorful! The flavor went all the way deep into the meat—not that funky gamey smell, but a rich, savory aroma. Afterward, Xiaowu also tried some handmade Xinjiang ice cream. It was seriously good, overflowing with rich, milky flavor made straight from real milk. All the other snacks were super delicious too—what do you think? view all

[Internet Repost]

Exploring Guangzhou's 30-Year-Old Halal Butcher Shop on Zhixing Road: Fresh, Seasoned Beef and Halal Ingredients Trusted by Local Neighborhood Regulars

Summary:



A visit to a legendary halal fresh meat and grocery shop that has been running for over 30 years on Zhixing Road in Guangzhou's historic old town. Documenting their signature pre-seasoned fresh beef and beef and lamb offal, slaughtered strictly according to Islamic dietary laws and weighed and sliced to order, showcasing the decades-long trust and reputation built among Guangzhou's neighborhood regulars.

This halal food shop exclusively sells raw meat; they don't serve cooked dishes.



A friend recommended it to me. Located on Zhixing Road in Guangzhou's old town, it's been open for over 30 years. They mainly sell beef, all pre-seasoned and sold by weight.

I don't eat beef myself, but my family does. I bought it once, and now there have been many times since—the flavor is amazing, and you don't need to wash it, cut it, or season it yourself. It's just so convenient~~



Sliced Beef

Cut thinly against the grain and fully marinated, you can just toss it straight into the wok at home, and it won't get tough even if you overcook it. You can also lay it on top of nearly-cooked rice to make beef claypot rice (baozi), or steam it with a little cordyceps flower (chongcao hua).



Minced Beef Paste (Niurou Hua)

What locals in Guangzhou call 'rou hua' is essentially minced meat. It's also pre-seasoned, and my mom said you can taste bits of dried tangerine peel (chenpi) in it. You can steam it directly into beef patties, drop it into broth for a meatball soup, or use it to make mincemeat dishes.



Preserved Mustard Green Beef Paste (Chongcai Niurou Hua)

Minced beef blended with finely chopped preserved mustard greens (chongcai). Chongcai here in Guangzhou refers to large-headed pickled mustard greens (the root is huge, which is why it's called 'datoucai'). Chongcai paired with beef is a classic Cantonese home-style dish. This chongcai beef paste can be steamed directly over boiling water.

Black Pepper Steak

These are pre-cut steaks marinated in black pepper, ready to throw straight into the pan. If your teeth aren't great or you find cutting steak a hassle, you can just snip the steak into beef strips with kitchen shears and stir-fry them.

If you aren't into pre-cut and pre-marinated meats, the shop also sells whole cuts of fresh beef. Just ask the clerk whatever cut or texture you're craving.

As a lazy cook like me, I just have the staff weigh out a pound, portion it into three bags, and toss them in the freezer. I grab a few bags for my mom—one bag is the exact portion for a single meal, covering the day's protein needs easily and simply. view all

[Internet Repost]

Remembering Satangji: The Lost Century-Old Halal Bakery and Dim Sum Legend of Guangzhou

Abstract:

Drawing on rare historical and cultural archives alongside vintage staff photographs, this piece takes a deep dive into the history of 'Satangji Bakery,' a legendary Halal landmark in Guangzhou’s Hui Muslim community. We look back at its glory days making authentic Halal Cantonese mooncakes and traditional pastries, preserving a rich cultural heritage.

Staff photograph of Satangji Bakery (Photo courtesy of Qiuran Shi)

Did you know that Guangzhou's Hui Muslim history is packed with legendary Halal eateries? Some started out selling casual street eats, others made names for themselves with roasted duck, while a few grew into full-scale teahouses and restaurants.

They weren't just hits among Hui Muslims; they won rave reviews across the board from the general public too.

It’s a real shame that, as time rolled on, these historic Halal spots didn’t get the lucky second act that places like the Guangzhou Muslim Restaurant (Huimin Restaurant) managed to secure.

Today, we can only piece together what those days looked like through the few scattered photos and texts left behind by our elders. We're also hoping this piece might help us connect with anyone in the know who can share more stories and archives.

The spot we're spotlighting today is 'Satangji,' a classic Halal institution famous for cold drinks and street snacks. Our historical source here is an essay titled 'How I Ran Satangji' written by Mr. Sa Hanqiang (birth name Sa Yirou, courtesy name Hanqiang, 1911–1996).



Reply with 'Satangji' in our official account backend to grab a copy of the essay.

Special thanks to Mr. Zhang Zhongyi and Qiuran Shi for providing the archival support.

From 'Tangji' to 'Satangji'

According to Mr. Sa Hanqiang, his grandfather Sa Xianyang (1829–1895) once ran a shop called 'Tangji Pastry Shop' right by the Zhulanmen city gate, famous for saqima (traditional sweet Manchu-style pastry / fried dough cake) and 'five-spice salted crispy rice crackers.' By the time the business passed down to him, the original shop had been demolished. Starting back up as a street vendor, he kept the 'Tangji' name and added the family surname 'Sa' to the front—which is how 'Satangji' got its name.

The story of Satangji kicked off around 1930. Back then, a newly reclaimed plot of flat land down by the Changdi waterfront was bustling with sightseers and street peddlers. A 19-year-old Sa Hanqiang spotted the massive crowds, figured there was money to be made, and rented a little stall to sell tofu hua (silken tofu pudding / sweet beancurd). That was the launchpad for his street-vending hustle.

From that point on, Satangji's 'street vendor era' rolled on until 1944. Over those years, the stall's menu expanded from tofu hua to dangaozai (mini egg cakes / bite-sized sponge cakes). Meanwhile, due to the chaos of war, Mr. Sa Hanqiang bounced back and forth between Guangzhou, Hong Kong, and Guilin, living a pretty turbulent life.

Figuring that street vending was barely keeping the lights on and had no real future, he decided in 1944 to hang up his apron as a peddler and start setting up a proper, brick-and-mortar storefront.

From 'Opening a Proper Shop' to 'Public-Private Partnership'

In October 1944, Sa Hanqiang teamed up with his family to rent a storefront on Huiai East Road, where they started slinging dangaozai.



Because Satangji's dangaozai tasted amazing—and thanks to Sa Hanqiang’s sharp business instincts—the shop took off. Business boomed so fast that they were soon looking to scale up and open branch locations.

The first branch opened over in Xiguan, bringing an even wider lineup of snacks like big dangao (sponge cake), heliaosu (walnut cookies), danbaidui (crispy egg-white puffs), and danhuangbing (egg yolk biscuits).

When the Japanese surrendered and Guangzhou's markets bounced back into a boom, Satangji’s bankroll got a serious upgrade. They poured funds back into expanding their flagship spot on Huiai East Road, adding indoor seating and cold drinks to offset the slow summer slump.

Not long after, a second branch opened up on Zhongshan 4th Road. During this stretch, Mr. Sa Hanqiang used his savvy business sense and multi-pronged competitive playbook to completely edge out a wave of copycats and rivals.

By 1949, the PRC was founded and Guangzhou was liberated. Satangji's third branch opened for business on Zhongshan 5th Road. By this time, daily store operations were mostly being run by Sa Hanqiang’s younger brother and brother-in-law, while he described his own mindset back then as 'indifferent to shop affairs and badly drifting toward a life of ease.'

In 1955, backed by the care and support of the Party and government, Mr. Sa Hanqiang took charge of supplying desserts during the 'Soviet Economic Achievements Exhibition' held in Guangzhou.

In 1956, riding the wave of the era's major economic shifts, Satangji jumped into the trend of 'public-private partnerships' (joint state-private ownership), setting up distribution spots all over town as business stayed red-hot.

Memories of 'Satangji' featured in the 'Crossing the Crossroads' article by the WeChat account 'Junhua Tang'

As for how Satangji gradually lost its footing and faded into the history books, no further records have turned up just yet.



All we're left with is a deep sense of regret.

Portrait of Sa Hanqiang: Quick-witted, Innovative, and Out-of-the-Box

Looking back at how Mr. Sa Hanqiang built and ran Satangji, it’s clear as day that his secret weapon for turning an unheralded street cart into a household brand name was being 'quick-witted, fiercely innovative, and always playing an unexpected winning hand.'

Back when he first started out selling tofu hua (silken tofu pudding), he got super creative by using a giant earthenware basin to hold the pudding, decorating it with fresh flowers, and putting a huge emphasis on the hygiene and cleanliness of his Halal food, which totally made Satang Ji stand out from all the other food stalls.

When selling iced soy milk, he cleverly poured the frozen soy milk into a thermos flask to keep it cold so he could easily pour and serve it whenever.

When making dangaozai (traditional mini sponge cakes), he constantly fine-tuned his craft to boost efficiency and updated the mold designs so Satang Ji's treats always stayed a step ahead of the competition.

Not to mention how well he understood customer psychology while running the business, using all sorts of marketing tactics like advertising, designing custom packaging, studying product displays, and making things right in front of the crowd.

All of these are the exact reasons why Mr. Sa Hanqiang was able to grow Satang Ji step-by-step into a major success.

Satang Ji might be gone from our daily lives now, but we're still hoping that one day in the future, some passionate folks in the food and restaurant industry will bring back the "Satang Ji" name and let this legendary old Guangzhou Halal brand make a comeback.

Remember to reply with "Satang Ji" in the official account chat to grab the original text of "How I Ran Satang Ji"~ view all

[Internet Repost]

The Legend of Lingnan's Halal Shaola: Historical Research on Wanheji, the Historic Song-to-Qing Dynasty Guangzhou Hui Muslim Roast Duck Spot

Abstract:

An investigation into 'Wanheji,' the once-famous halal shaola (Cantonese roasted meats / roast duck) legend in Guangzhou's culinary history. Tracing the Southern Song Dynasty roots of roast duck techniques migrating to Lingnan, this article uncovers the unique techniques and industry status of Cantonese halal roast goose and roast duck during the Qing Dynasty and Republican era.

Images generated by Doubao AI

Guangzhou's shaola has a long and deeply rooted history. As early as the end of the Southern Song Dynasty, roast duck techniques from the Central Plains had already made their way to Lingnan, and by the Qing Dynasty, Cantonese shaola had grown into a well-established culinary tradition with its own distinct style.

In the late Qing and early Republican era, a halal legacy named 'Wanheji' stood out in Guangzhou. It originally started out selling live chickens and ducks, but as business boomed, they added 'gualu kaya (hanging-oven roast duck)' to the menu. Thanks to its incredible flavor, 'Wanhe Gualu Ya' quickly became a household name across the neighborhoods.

Today, drawing from Mr. Yang Shaoquan's short essay 'Wanhe Gualu Ya and Why the Master Chef Matters,' let's take a quick look at the story behind this former halal landmark.

Special thanks to Mr. Zhang Zhongyi for providing the research materials.



Wanhe Chicken and Duck Shop: We Never Sell Dead Meat

This is a legendary story rooted in the Islamic principle that halal food never uses dead or unslaughtered animals.

Back in old Guangzhou, there was a job dedicated to cleaning public restrooms, commonly known by locals as 'shikeng gong (nightsoil collectors).' They earned meager wages and lived in constant hunger.

However, the nightsoil collector working near the Wanhe Chicken and Duck Shop had a totally different experience. Because he was regularly gifted the unsold or discarded livestock that didn't meet their strict religious standards, he constantly feasted like royalty.

Unexpectedly, this simple act driven by religious faith became the best organic marketing for Wanhe. Customers soon realized that Wanhe never sold dead or tainted meat—only the freshest chickens and ducks.

As business grew, capitalists, wealthy business owners, and local elites flocked to support the Wanhe Chicken and Duck Shop precisely for this integrity, driving their success even higher.

Guangxingchang: Wanhe's Fierce Rival

In the early years of the Guangxu Emperor's reign, two Guangzhou Hui Muslims named Chen Lüjiang and Yang Xiaochu saw Wanhe's massive success and pooled their money to open Guangxingchang on Weibian Street in Huaning Lane. They brought in an out-of-town chef known as 'Master Shi' and advertised 'Beijing Crispy Hanging-Oven Roast Duck,' quickly pulling in even bigger crowds than Wanhe.



This 'Master Shi' was originally a chef brought from Beijing by General Cairu Jinzhang, who oversaw the southern land forces. To secure the maritime defense, Jinzhang supervised the construction of artillery batteries in Humen, but tragically fell ill and died from the damp mountain mists. Left stranded, Master Shi—a former elite imperial mansion chef—entered civilian life and made his craft public.

This Master Shi was an absolute master of crispy-skin duck, nailing the sugar glaze technique to perfection. Through trial and error, he swapped honey out for maltose, which massively boosted kitchen efficiency. He also personally trained a whole crew of apprentices, every single one of whom mastered the craft.

Chen Lüjiang’s nephew, Chen Qingquan, was one of his standout disciples.

Changes at Guangxingchang and Wanheji's Big Break

After operating for over a decade, one of Guangxingchang's co-founders—Chen Lüjiang’s nephew (not Chen Qingquan, but another nephew)—passed away. Heartbroken and losing interest, Chen Lüjiang dissolved the partnership with Yang Xiaochu, split the assets, and set off on the Hajj to Mecca.

Meanwhile, Yang Xiaochu teamed up with a chef known as 'Doupi Chao (Beancurd Skin Chao)' near the Haopan Heng Shaanxi Guild Hall to open a new spot called Yipin. They focused primarily on crispy hanging-oven roast duck while also selling barrel-style soy-sauce chicken. A few years later, Yipin relocated to Hong Kong and expanded into Zhenchang Restaurant, with Doupi Chao continuing to run the roast duck station.

Seizing the moment while Guangxingchang underwent changes, Wanheji stepped into the crispy roast duck game. They hired Chen Qingquan as their master chef. As mentioned earlier, since Chen Qingquan was a direct student of Master Shi, his culinary skills were top-notch.

With Chen Qingquan fueling the kitchen, Wanheji's business exploded. 'Wanhe Gualu Ya' gradually turned into a legendary household term, passed down fondly among food lovers.

Historical records on Wanheji are quite scarce. If any reader friends out there have more insider knowledge, please drop a comment below and share! view all

[Internet Repost]

An Exploration of Guangzhou's Ancient Tomb of the Venerated Ancestor (Sa'd ibn Abi Waqqas) and the Muslim Cemetery: A Thousand Years of Maritime Silk Road Memories Where Over Ten Thousand Pious Predecessors Lie at Rest

Summary:

We're taking a deep dive into Guangzhou's Guihuagang Muslim Public Cemetery and the Ancient Tomb of the Venerated Ancestor (Sa'd ibn Abi Waqqas's Tomb). We'll revisit the historical legacy of this revered missionary from the Tang Dynasty, exploring its immense value as one of China's Four Great Ancient Muslim Tombs and the profound sentiment it holds for Muslim communities across generations.



A Historic Burial Ground, and Its Past Battles

Guangzhou's Muslim public cemetery was historically located in Guihuagang for a long time, centered around the tomb of Sa'd ibn Abi Waqqas – a companion of Prophet Muhammad who arrived in Guangzhou during the Tang Dynasty to spread Islam.

In 1924, Dazhen Company sought to use the Guihuagang land for development, leading to a lawsuit with the Muslim community. The Muslims ultimately won the case, with the court ruling that "Guihuagang is a burial ground for Muslim people." Liao Zhongkai, then Governor of Guangdong Province, even erected a monument to commemorate this decision.



Guangzhou's Muslims also erected another obelisk, inscribed with "Muslim Public Cemetery, Permanently Preserved by Decree." These monuments are still preserved today within the Xianxian Mosque / Ancient Tomb of Saad ibn Abi Waqqas, directly across from Yuexiu Park.

In 1925, the Guangzhou Municipal Finance Bureau further designated 19 plots of land, totaling 576 mu (approximately 95 acres), as a Muslim public cemetery.

Liao Zhongkai's Monument (Photo credit: Wuwei)



This Hill's Muslim Cemetery (Photo credit: Wuwei)

Relocating to Xinshi: The Rise of the Sino-Soviet Friendship Building

However, in 1955, the government decided to relocate the cemetery. The situation at this time was vastly different from the Republican era, and the local Muslim community was powerless to object. Over 500 mu (approximately 82 acres) of land in the Guihuagang and Zoumagang areas were then used to build the Sino-Soviet Friendship Building, along with the Guangzhou Railway Station, a stadium, and other facilities.



The Sino-Soviet Friendship Building was completed in just a few months. Back then, the friendship between China and the Soviet Union trumped everything. However, not long after, relations between China and the Soviet Union soured, and China needed to seek trade partners beyond the Soviet Union and Eastern Europe. This very building then became the venue for the Canton Fair (Guangjiao Hui), which remains world-famous to this day.

In 1959, the government decided to appropriate the burial plots around the Ancient Tomb of Saad ibn Abi Waqqas to build Guihuagang Park, which is now Orchid Garden Park (Lanpu Park). Following a resolution by the Second Islamic Congress, the community agreed to cede the burial grounds.

The Former Sino-Soviet Friendship Building



Most of the original graves were relocated to Dapu Ridge, north of Baiyun Mountain, and officially named "Guangzhou Xinshi Hui Muslim Cemetery." This new cemetery, at only 42.7 mu (approximately 7 acres), was significantly smaller than the original.

Inside the Hui Muslim Cemetery: Stories of the Departed

Back in the day, this area was pretty much out in the boonies. But today, the area around the Hui Muslim Cemetery has transformed into a bustling commercial district. Right across from the cemetery is Baixin Plaza, a huge shopping mall, with people constantly coming and going, even a fair number of foreigners. Many passersby are curious about the Hui Muslim Cemetery across the street, but not many get to go inside. The world within the cemetery seems so different from our usual stereotypes of Guangzhou.



I greeted the cemetery administrator, explained why I was there, and went in. In the middle of the cemetery stands a prayer hall (masjid). Walking through the corridors, you immediately see dense rows of gravestones. From the Qing Dynasty right up to the present day, over ten thousand Muslims have been laid to rest here.

Hui Muslim Cemetery (Photo credit: Wuwei)

Prayer Hall (Masjid) (Photo credit: Wuwei)



Most of the Qing Dynasty graves in the cemetery belong to local Guangzhou Muslims. And after the relocation to Xinshi, families were often buried together, with gravestones placed closely, side-by-side, leaving no gaps.

Because local Guangzhou Hui Muslims have lived in Han Chinese-majority areas for so long, they gradually adopted Han surnames and given names, and compiled family genealogies. In the cemetery, you can spot family plots like "Yao Fu" (Yao Family), "Yang Fu" (Yang Family), and "Zhou Fu" (Zhou Family). Some family plots even feature "Tang Hao" (ancestral hall names), such as "Yang Guanxi Tang" (Yang's Guanxi Hall), "Yang Jiguang Tang" (Yang's Jiguang Hall), "Xiao Yaojun Tang" (Xiao's Yaojun Hall), and "Ma Huayang Tang" (Ma's Huayang Hall).

Cemetery (Photo credit: Wuwei)



Yang Guanxi Tang (Photo credit: Wuwei)

Yang Fu (Photo credit: Wuwei)

Official Ranks on Gravestones



Most of Guangzhou's local Muslims are descendants of garrisons moved from the north to Guangzhou during the Qing Dynasty, which explains why many families held inherited official ranks passed down through generations.

Yang Yingrui, born in the Renzi year of Qianlong (1792) and who passed away in the Yichou year of Tongzhi (1865), held the official rank of Zheng Liupin (a civil or military Sixth Rank) "Wulüe Qiwei" (Military Strategist Cavalry Commander).

Yang Yingrui's grandson, Yang Kelin, lived a short life of only thirty years, born in the 20th year of Daoguang (1841) and passing away in the 10th year of Tongzhi (1871). He also inherited this official title.



Another grandson, Yang Kexiong, born in 1859 (the 8th year of the Xianfeng reign) and passing away in 1892 (the 18th year of the Guangxu reign), had his gravestone set up by his nephew Yizong. Guess what? That Zheng Liu Pin official rank (a sixth-rank official position) is still carved right there at the top of his tombstone.

Fu Bangzuo's official gig was actually pretty unique compared to the others. While most were military officers, he was a civil official, holding the 'Zhizhou' (prefect) title, which was a Cong Liu Pin (sixth-rank) position granted by the imperial court. The only thing is, his gravestone doesn't actually tell us which prefecture he was in charge of.

Yang Kexiong's Tomb (Photo by Wuwei)



Fu Bangzuo's Tomb (Photo by Wuwei)

Okay, so these official ranks from the imperial court? Super important, even when the Qing emperors were long gone during the Republic of China era. Take Jiang Tingliang, for example. Born in 1848 (the 28th year of Daoguang), he lived all the way until 1926 (the 15th year of the Republic). When he returned to Allah, his folks made sure to carve his Zheng Wu Pin (fifth-rank) title of 'Wude Qiwei' (a military official rank) — a title from the previous dynasty — right onto his tombstone.

Jiang Weimin, born in 1918 (the 7th year of the Republic), totally followed in the footsteps of other Guangzhou Muslim ancestors, dedicating his loyalty to the nation. The only difference? He joined the Nationalist Army (KMT forces) this time, climbing the ranks all the way to Army Captain and Company Commander.



In 1945 (the 34th year of the Republic), right when the Anti-Japanese War was about to wrap up with victory, he left this life. It's totally possible he died fighting the Japanese on the battlefield. The Guangdong Provincial Military Control Zone Command actually put up this tombstone for him. And get this: Muslim generals weren't a rare sight in the Nationalist Army at all. The most famous one? General Bai Chongxi, a Hui Muslim from Guilin, Guangxi.

Jiang Weimin's Tomb (Photo by Wuwei)

Most of the graves are actually pretty well-preserved, but you'll definitely spot some that look like they haven't seen maintenance in ages. We're talking half a gravestone buried in the dirt, and some even have massive trees bursting out of their stone coffins!



Damaged Tomb (Photo by Wuwei)

Fragments on the Ground (Photo by Wuwei)

The Stories on the Epitaphs



Gravestones these days are a bit different. They don't really brag about official ranks anymore. Instead, you'll see cool star and crescent symbols or verses from the Quran, clearly showing their Muslim identity. Some folks even get epitaphs written for their loved ones, which is awesome because it helps future generations get a glimpse into their lives.

Xu Liji, born in 1908, grew up in a humble family. But thanks to his brother-in-law's help, he managed to get into Sacred Heart College, balancing part-time work with studying English for three years. After graduating, he totally nailed it and joined a foreign firm — basically, if we're talking modern terms, he landed a job at a multinational corporation.

But then, out of nowhere, Japan invaded Guangzhou. He had to flee to Zhaoqing, where he started out as a small-time peddler, but get this, his business totally blew up! Once he became wealthy, he didn't forget to give back, investing in education by donating funds to set up the Zhaoqing Hui Muslim Primary School and even serving on its board himself. In 1953, he moved back to Guangzhou, where he eventually passed away and was laid to rest in the Xinshi Cemetery.



Xu Liji's Epitaph (Photo by Wuwei)

Ha Shaoguang, who was Ha Huanyiran's fourth younger brother, actually wrote her epitaph. She was born in 1918, and back in the Republic of China era, she got to go to school, attending the pretty famous Guangzhou Municipal Art School. After graduating in 1936, she spent her whole life as an art educator, returning to Allah when she was 72 years old.

Inscriptions on the Tomb (Photo by Wuwei)



After China's Reform and Opening Up, tons of people from other regions started flocking to Guangzhou, which totally made the city's Muslim community even more diverse.

Lots of Muslims from Northwest and North China actually returned to Allah in Guangzhou, and they're also buried right here in this cemetery. You can spot place names like Gansu, Qinghai, and Xinjiang carved on their gravestones.

And check this out: on the gravestones of Uyghur people, you'll even find Uyghur written in Arabic script. Talipu Maimaiti, from Bachu County in Kashgar, Xinjiang, passed away in 1994 and is buried here. His hometown is seriously over 5000 kilometers away from Guangzhou – I'm pretty sure that's the furthest distance, right?



Half-Exposed Gravestone (Photo by Wuwei)

Maimaiti from Bachu County (Photo by Wuwei)

The cemetery also has foreign Muslims buried there. One gravestone has the name 'Iwanda' written in Latin script, and from the text below, you can tell it's Indonesian. This person was born in 1990 in Medan, on Indonesia's Sumatra Island. Sadly, in 1995, this little one's short life came to an end right here in Guangzhou.



Iwanda's Tomb (Photo by Wuwei)

Flowers in front of the Tomb (Photo by Wuwei)

References:



Bao Yanzhong. *History of Islam in Guangzhou*. Guangzhou: Guangzhou Islamic Association, Guangzhou Hui Muslim Historical and Cultural Research Association, 2014.

Zhong Yuanxiu, Ma Jianzhao, Ma Fengda. *Research on Islamic Historical Sites in Guangzhou*. Yinchuan: Ningxia People's Publishing House, 2001.

Ma Qiang. *A Floating Spiritual Community—An Anthropological Study of Guangzhou Muslim Jama'at*. Beijing: China Social Sciences Press, 2006. view all

[Internet Repost]

A Century of Halal Dining in Guangdong: From Ancient Port Tea Houses to 70 Years of Glory at Guangzhou Muslim Restaurant

Abstract:

This historical review traces the evolution of local Hui Muslim halal dining in Guangdong. It covers everything from the Fanfang (foreign quarters) cuisine during ancient trade eras to the ups and downs of modern Cantonese-style halal tea houses, spotlighting the Guangzhou Muslim Restaurant's 70-year journey of staying true to its roots while innovating.

As modern society has evolved, there's been a growing focus on individual experiences. Details once considered 'trivial' are now gaining academic attention. Following this trend, historians are delving into the specifics of social life, with 'food, clothing, housing, and travel' being prime examples. This leads me to a key insight: the evolution of dining isn't just about archaeological findings or visual records. It's more about analyzing the social relationships involved and reflecting on broader socio-cultural themes.

Given existing narratives and my own research and cultural background, Cantonese cuisine will be a major topic in my exploration of culinary history. Southern China, centered around the Guangdong-Hong Kong-Macao Greater Bay Area, has always been a cultural melting pot along China's southern coast, thanks to its bustling and active land and water trade routes. From the Kaiping Diaolou (fortified towers) that blend Chinese, Islamic, and Western architectural elements, and the Huaisheng Mosque (Light Pagoda Mosque), to the incredibly diverse 'dim sum' found in Cantonese tea houses, the region truly showcases its cultural diversity and openness.



Figure 1: Huaisheng Mosque, photographed by the author in June 2018.

Cantonese cuisine, which originated in Southern China, plays a major role in China's socio-cultural history thanks to its unique and diverse flavors. However, even the historical narrative of Cantonese cuisine itself rarely gets academic treatment, beyond memoirs from industry professionals or recipe showcases. For instance, Mr. Chen Mengyin, an early pioneer in news and media, compiled various Cantonese dishes into *The Way of Eating* (食之道), dedicating its second part to the development and evolution of Cantonese cuisine in *Tracing the Origins of Cantonese Cuisine* (粤菜溯源录). In it, he shared his perspective as a journalist on traditional food and his commitment to cultural heritage, stating: 'Historians say: “A nation that forgets its history is doomed to repeat it.” “Chop Suey” (杂碎) is the culinary heritage of our “Southern Barbarian” ancestors. In the great 20th century, it served hundreds of millions fascinated by 'China fever' and fed millions of Chinese descendants. Should historians one day chronicle the food of the 'Southern Barbarians,' 'Chop Suey' deserves an entire chapter.' While Mr. Chen's work might not have delved into many Cantonese cuisine details due to limited space, his pioneering effort as an early journalist to compile and analyze dining with academic foresight, and to envision future academic development, was truly remarkable.

However, for Southern China's local halal cuisine, which is deeply rooted in both Hui Muslim dining etiquette and Cantonese traditions, there's actually a decent amount of historical material available. Most written reports on 'Halal Cantonese cuisine' today tend to be internal studies within ethnic and religious communities. While these resources have significantly enriched the narrative of 'Halal Cantonese cuisine' and its service range and variety are constantly improving, there's still a need for more academic analysis and critical thinking, along with diverse historical sources to further supplement and refine our understanding.

(I) History in the Narrative: A Brief Journey of Guangdong's Local Halal Dining

Compared to the countless long-standing local halal brands (laozihao) in Northern China and the Jiangnan region—think names like 'Donglaishun,' 'Baodu Feng,' and 'Hongbinlou' up north, or 'Anleyuan,' 'Lüliuju,' and 'Ma Xiangxing' in Jiangnan—Southern China actually has far fewer halal 'laozihao.' They're generally smaller in scale and haven't managed to continuously pass down independently to the present day. This largely stems from the smaller Hui Muslim population in Southern China and the somewhat limited range of professions they typically pursued. Among Southern Chinese Hui Muslims, a proverb somewhat captures this narrative:



'Religious folk (or 'Bandie lao') have a narrow path; they become officials, doctors, or sell beef.'

By the late Qing Dynasty and early Republic of China, narratives about local halal dining in Guangdong began to emerge. Take *gualu ya* (roasted duck), for instance. This dish was originally popular in Northern China, but as north-south exchanges became more frequent during the late Qing, some chefs brought its cooking techniques south. Master Ma Tianfu, a Hui Muslim from Shaanxi, introduced *gualu ya* to Haopan Street (濠畔街), then Guangzhou's most bustling Muslim-dense neighborhood. At 'Weichunyuan' (味莼园), a halal restaurant on Haopan Street known for its non-Cantonese dishes, Master Ma Tianfu's *gualu ya* was so exquisite that after he returned to Allah, some local 'old timers of Ram City' (Guangzhou) lamented that no other venerable brand could replicate its flavor. Another incredibly popular local Cantonese specialty, *niunan niuza* (beef brisket and offal stew), also has a significant history rooted in Guangdong's Hui Muslim community. According to local lore, Guangzhou residents first encountered *niunan niuza* during the late Qing to early Republican era, when a Hui Muslim named 'Ade' on Guangta Street (光塔街) developed the cooking method for beef offal and 'integrated it into restaurant menus.' While this claim lacks formal written records, most locals accept this narrative, and it's featured in various historical accounts and food guides. Today, while halal versions of *niunan niuza* still exist (like at the Guangzhou Muslim Restaurant's snack section), most versions of this dish have become a staple in everyday Cantonese households of all ethnicities and spread nationwide.

Figure 2: A parade passes 'Satangji' during Guangzhou's liberation, from the Guangzhou Library collection.

During the Republican era, thanks to local Hui Muslim dignitaries establishing newspapers and the standardization of food processing like slaughtering, many smaller halal tea houses were founded and recorded. Mr. Yang Dianzhang (1907-1993), in his report 'The Long-term Dining Situation of Hui People in Guangzhou,' listed various local halal eateries from different periods: Wanhe Shaola (Cantonese roasted meats / roast duck) Shop on Xiaoshi Street, Nanxing Chicken Duck Lamb Shop, Baohua Zhongwanzhan Restaurant, Taipingsha Tianran Restaurant, Juixing Tea House on Sipailou, Shuji Tea House in Nanshengli, Hajiangji Wonton Shop on Huiai Road, Quanchang Chicken Duck Shop on Huifu Road, Yunji Tea House in Xiaobei, and the dessert shop 'Satangji,' among others. Notably, Yunji Tea House and Satangji were both managed by the prominent Hui Muslim Sa family. Sa Zhaorong (1870-1949), the manager of Yunji Tea House, was a sixth-generation descendant of the Sa family's fourth branch. Meanwhile, his cousins—Sa Yirou (also known as Sa Hanqiang, 1911-1996), Sa Yitang (1917-1977), and Sa Yiqi (1929-2008)—the three brothers from the Sa family's second branch and fifth generation, managed 'Satangji.' Their grandfather, Sa Xianyang (1829-1895), had previously run the 'Tangji' halal pastry shop, which later inspired the name 'Satangji.' This clearly shows that brands and family management were well-established in Guangdong's local halal dining scene.

However, during the Anti-Japanese War, local Hui Muslims in Guangdong—from mosque leaders to officials—largely supported the resistance. As a result, Japanese invaders, collaborating with local thugs and traitors, subjected them to brutal persecution. A particularly heinous example was how, with Japanese military backing, local thugs blatantly disregarded the 'permanently preserved' monument that Liao Zhongkai had erected for Hui Muslim cemeteries. They forcibly built pig farms on these sacred sites, a deeply taboo act for Muslims, directly seizing the Muslim burial grounds and assisting the Japanese military in looting these areas.



Guangdong's local Hui Muslim dining industry was also utterly destroyed. The Sa family, for instance, saw both their fourth and second branches looted. Sa Xuyun (also known as Ru Min, 1900-1943), Sa Zhaorong's son, was arrested and brutally killed for participating in the revolution by the puppet government (locals mistakenly identified it as the 'Kuomintang,' but it was actually the Japanese-controlled 'puppet regime'). Yunji's business consequently plummeted and eventually merged with other tea houses. Sa Xuyun's three great-uncles—Sa Hanqiang, Sa Yitang, and Sa Yiqi—were also forced to relocate Satangji to Hong Kong due to Japanese persecution and harassment. Other local halal eateries suffered similarly devastating blows, so much so that in the early years of the New China, most reputable tea houses and ice cream parlors, with the exception of a very few like Satangji, never fully recovered.

After the founding of the New China, standardizing halal dining became a crucial agenda for the Guangzhou city government. This was driven by the constitutionally guaranteed principle of ethnic unity and Guangzhou's significant role in international exchanges. Many third-world countries were predominantly Muslim, and even the Soviet Union—then China's largest partner—had a considerable Muslim population. Plus, Hui Muslims from all over China also lived and worked in Guangzhou.

Figure 3: Opening ceremony of Guangzhou Muslim Restaurant in 1956, with Guangzhou's Vice Mayor personally attending to cut the ribbon (Image courtesy of Guangzhou Muslim Restaurant).

Showcasing local Lingnan halal dishes with distinct Guangdong characteristics became a major mission for the Guangzhou city government, especially for the local Hui Muslim community. After some coordination, plans for a 'Halal Canteen' (清真食堂) specializing in local halal cuisine began in 1954. Then, on May 11, 1956, Sun Leyi, then Vice Mayor of Guangzhou, personally attended a grand ribbon-cutting ceremony for the newly opened 'Huimin Restaurant' (回民饭店) on Zhongshan 6th Road. Later, to expand its scale and improve the diner experience, it merged with Zhanyuan Pavilion Tea House in August 1959 and took over Satangji's second branch at 259 Zhongshan 5th Road. From then on, it was officially renamed 'Guangzhou Muslim Restaurant' (Guangzhou Huimin Restaurant) and has been known by that name ever since. On October 12, 1975, the Guangzhou Muslim Restaurant officially relocated to 325 Zhongshan 6th Road, near Ximenkou Station, solidifying its current, stable location. Over its many years, Guangzhou Muslim Restaurant has become a cherished memory for residents of all ethnicities in Guangdong. Known for its great food at affordable prices, it has also preserved a wealth of traditional local Cantonese cuisine styles. To this day, the Guangzhou Muslim Restaurant remains bustling with customers, truly embodying the culinary culture of old Guangzhou.

After China's 'Reform and Opening Up,' Guangdong's halal dining scene became incredibly diverse. When it comes to Halal Cantonese cuisine, beyond the Guangzhou Muslim Restaurant, you'll find Cantonese dim sum and dishes offered at places like 'Yishanggong' in Guangzhou, 'Zhongfayuan' in Shenzhen, the Zhaoqing Halal Restaurant, and the halal restaurant on the fifth floor of Hong Kong's AiQun Temple Mosque. Some of these, like Guangzhou Muslim Restaurant, Zhaoqing Halal Restaurant, and the AiQun Temple Halal Restaurant in Hong Kong, stick to traditional Cantonese styles—think dishes served in 'cups, steamers, and pieces.' Others, such as 'Zhongfayuan' and 'Yishanggong,' blend Western pastry influences with modern service to offer new-style Cantonese cuisine. What's more, a wide array of non-Cantonese halal cuisines—like Arabic, South Asian, Turkish, Iranian, and Southeast Asian dishes, as well as various Chinese halal options (Henan, Shandong, and Northwest cuisines, for example)—have all taken root and are thriving in Guangzhou's famous 'Food Paradise' (食在广州) culture. Diners from different ethnic groups and faiths in Guangzhou can truly experience the city's rich culture through its diverse halal food scene, which ultimately reflects the very essence of Chinese culture in Southern China.



(II) Analysis Within the Narrative

When we talk about halal dining in Southern China, if we only focus on introducing signature Southern Chinese halal dishes—like 'yangrou chashao bao' (lamb char siu buns), 'baiqie dongshan yang' (white-cut Dongshan lamb), 'Huimin jizai bing' (Hui Muslim chicken biscuits), 'suanrong ruyang gu' (garlic butter lamb ribs), or 'jiaomen youxiang' (halal fried bread based on the Cantonese dessert 'niushesu' / ox-tongue pastry)—the history of Hui Muslim dining in Southern China feels somewhat superficial. That's because a lot of historical documentation already thoroughly showcases the variety of Guangdong's local halal cuisine. I believe we need a series of deeper analyses into the industry's underlying development.

For instance, local Hui Muslims who have long resided in Guangdong often gather for 'he zaocha' (Cantonese morning tea / dim sum), just like other Cantonese people. This practice naturally extends to an analysis and discussion of social rituals. And while the halal dining scene in Southern China (the Guangdong-Hong Kong-Macao Greater Bay Area) appears vibrant today, the industry itself has certainly seen its share of ups and downs. Only by analyzing these complexities can we truly grasp the socio-historical factors behind the evolution of this cuisine.

(1) Socialization and Ritual: The Core Driving Force Behind Local Halal Dining Heritage

For local Hui Muslims in Guangdong and their descendants, understanding of 'the faith' might vary, shaped by their social environment and personal views on 'freedom of belief.' However, for family gatherings (like birthdays, weddings, or celebratory banquets for Gaokao / university entrance exam candidates), traditional ethnic rituals (such as daren ji / remembrance days for adults, Shengji / Mawlid, and Eid al-Adha), or when relatives return to Guangzhou from afar, they almost always choose a local halal restaurant for their get-togethers. The Guangzhou Muslim Restaurant, with its rich history, serves as a significant example for analysis. Personally, a large part of my fieldwork researching local Guangdong Hui Muslims was completed through interviews and discussions held at this very restaurant. This process revealed two crucial details: its role in everyday socialization and as a venue for rituals that harmoniously blend secular and religious aspects.



Figure 4: Guangzhou Muslim Restaurant bustling with guests, a venerable Cantonese-style tea restaurant in Guangzhou (photographed by the author in July 2019).

Socialization is a common human activity throughout history, but these ordinary actions offer deeper avenues for thought and analysis. For example, Professor Wang Di's collection, observation, and analysis of *zhuzhici* (竹枝词 - folk poems) significantly contributed to understanding Chengdu's urban culture. These everyday folk poems weren't just reflections of people's lives; the cultural factors derived from them allowed later scholars to delve deeper into Chengdu's urban culture and grasp its unique urban order. Similarly, ritual, as a cultural manifestation, doesn't just reflect major national events; it profoundly embodies a region's cultural characteristics. Professor Guo Hui's analysis of 'anniversaries' as a crucial part of rituals highlights this, emphasizing how 'anniversaries become important rituals for remembering the past, reflecting on what's come before, and more importantly, looking towards the future.' Therefore, studying and exploring socialization and ritual is key to better understanding the history reflected in the development of Southern China's Hui Muslim dining scene.

In terms of everyday socialization, halal Cantonese restaurants—with the Guangzhou Muslim Restaurant as a prime example—served as an incredibly important platform for my oral history interviews on this topic. I interviewed Mr. Bao Yanzhong in October 2017, members of the Bao family in September 2018, and revisited all interviewees in July 2019, with all these interviews taking place at the Guangzhou Muslim Restaurant. In March 2018, I interviewed Wang Xiangjun Hajita and Bao Huixian Hajita. Then, in April 2019, I followed up with Mr. Bao Zongheng and Bao Huixian Hajita (uncle and niece), choosing the Halal Restaurant at Hong Kong's AiQun Temple Mosque as the venue. The format for these interactions was often 'yum cha' (饮茶)—which in Cantonese areas refers to going to a tea restaurant for a meal. Through these casual 'yum cha' sessions at tea restaurants, I wasn't just able to gather valuable oral history; I also, to a certain extent, strengthened my relationships with the interviewees, allowing me to further refine this research in an atmosphere of trust.

Beyond that, in the daily lives of some of my local Hui Muslim friends, the Guangzhou Muslim Restaurant also acts as a vital social hub. For instance, when the granddaughter of a Dr. Jiang got into university in 2014, Dr. Jiang, as her grandfather, hosted a celebratory banquet at the Guangzhou Muslim Restaurant to encourage her academic pursuits and thank family and friends. Likewise, Hui Muslims and their descendants living abroad (I mention 'descendants' because, through my interviews, I learned that some Hui Muslim children living elsewhere are no longer Muslim and lack awareness of their cultural heritage) often choose the Guangzhou Muslim Restaurant for family-unit gatherings when they return to Guangzhou to visit relatives or ancestral graves. So, localized halal dining doesn't just cater to tourists' culinary demands; to a significant extent, it also binds together local Hui Muslims—and even those descendants who've drifted from their cultural traditions—through a shared affection for their hometown.

And when it comes to rituals, local Guangdong Hui Muslim practices include ethnic customs like *daren ji* (remembrance days for adults) and Eid al-Adha. But in the context of Southern China's thriving family-oriented culture, these rituals also play a vital role in uniting families and strengthening kinship ties. A local young Hui Muslim told me that in recent years, as fire safety measures in mosques have been enhanced, the long-standing tradition of cooking within the mosque for family reunions has had to shift to the Guangzhou Muslim Restaurant. Furthermore, while researching the local Hui Muslim Qingshantang Bao family, I discovered that their family genealogy contains numerous photos of family members gathering at the Guangzhou Muslim Restaurant.



Therefore, whether for socializing or religious rituals, localized Cantonese Halal dining is rooted in South China's cultural traditions, organically connecting emotional bonds and making local dining all the more dynamic and vibrant. On the other hand, the heavy workload and expected wages within the restaurant industry to some extent affect the inheritance and development of the trade, making the eventual fading of certain "time-honored brands" an unavoidable reality.

(2) The Two Sides of Restaurant Industry Development: The Interweaving of Prosperity and Decline

When discussing the rise and fall of local Cantonese Halal dining, one cannot help but mention the destinies of several historic "time-honored brand" establishments. In July 2019, the author had the privilege of visiting elderly Madam Sa Jiezhen (1925–2021)—a key participant in "Satang Kee", sister to Sa Hanqiang and Sa Yitang, and older sister to Sa Yiqi. During our conversation, she briefly reviewed the development of Satang Kee from her perspective. In the late 1940s, with the end of the War of Resistance and the gradual stabilization of order in South China, brothers Sa Hanqiang and Sa Yitang returned to the mainland with their families. Meanwhile, Sa Yiqi, the youngest in the family, kept a portion of the relocated businesses running in Hong Kong. "My little brother kept 'Satang Kee' going in Hong Kong until he eventually retired from it."

Sa Yiqi stayed in Hong Kong not only to maintain the business his brothers had opened during their stay there, but also partly because he had been adopted in his childhood by his paternal uncle Sa Jingzhao (1863–1933). Sa Jingzhao himself did not pass away in Hong Kong, but his second daughter Sa Yueqing (1893–1948) and maternal grandson Tso Wai-sin (Tuo Weishan, 1919–1990) both settled in Hong Kong. In the third page of the very first issue of the local Hong Kong Muslim publication *Huimin Newsletter* dated April 12, 1959, there was an advertisement for "Satang Kee" with the following content:

From this advertisement, it is easy to see that during this period, "Satang Kee" had achieved a certain scale and was able to establish itself in a prime commercial area of Hong Kong—Hennessy Road—reflecting its top-notch quality. On the other hand, judging by the ad, "Satang Kee" was rooted in Hong Kong's "East-meets-West" cultural vibe, offering both Cantonese dishes and Western-style tea pastries. Compared to what the brothers ran in Guangzhou, the format and content were much more diversified. In Guangzhou, brothers Sa Hanqiang and Sa Yitang primarily ran a dessert shop centered around soy milk and cakes, with relatively little involvement in formal dining.



However, Madam Sa Jiezhen also candidly shared that the high-intensity workload and relatively low income of the restaurant industry—though they did improve the family's living conditions (as Sa Hanqiang noted in his writings, the operation of "Satang Kee" somewhat eased the huge financial pressure caused by the early death of his father Sa Jingshu, which left "an elderly mother, two younger sisters, two younger brothers, a wife and young child, plus himself—eight people in all," allowing them to "live in peace and comfort")—meant that once the Sa family's life stabilized and grew prosperous, "no one was able to take over" the time-honored signboard of "Satang Kee," turning it into a mere "historical memory" among local Hui Muslim neighborhoods.

Figure 5: Classic dishes at the Guangzhou Muslim Restaurant (Huimin Restaurant), with "jiaomen youxiang" (fried Hui Muslim flour dough) right in the middle, photographed in October 2019.

This situation was not unique to "Satang Kee." After the establishment of the Guangzhou Muslim Restaurant (Huimin Restaurant), most descendants of Sa Chenye, one of the core figures of Yunji, did not take over the restaurant business due to factors like education and improved economic standing. Therefore, although new faces constantly emerge in local Cantonese Hui Muslim cuisine, and restaurants themselves continuously refine local Cantonese Hui Muslim dining to match the times, the backbone of the local Cantonese Halal food industry—typified by the Guangzhou Muslim Restaurant (Huimin Restaurant) since the 2010s—is relatively aged. A declining birthrate and a lack of intrinsic drive for succession have resulted in low participation enthusiasm among the younger generation of local Hui Muslims. This mirrors the coexistence of prosperity (crowded with diners and constantly evolving alongside Cantonese culture) and decline (running out of steam with a dilution of family succession values) seen in some time-honored local Halal dining brands.

Conclusion: A Social History Rooted in the "Local"

At present, academic discussions on "Sinicization" are very active, and the author personally agrees with the meaning of the term itself. As a cultural system passed down in China for over a thousand years, Chinese Islam—embedded within the cultural strata of the "Hui Muslims"—possesses countless "Sinicized" cultural relics. Examples include Chinese-style "Jingzi calligraphy" (Sino-Arabic script calligraphy), traditional Chinese Islamic introductory textbooks like *Zeyao Zhujie Zaxue* (Selected Annotations on Miscellaneous Studies) which blend Classical Chinese text with brush-written Arabic, and the core element that best embodies the cultural heritage of Chinese Muslims: localized Halal cuisine.

Although local Halal cuisine in South China is not as diverse, deeply rooted, or historically profound as those in North China or the Jiangnan region, when viewed through a cross-cultural lens—alongside the intertwined rise, fall, socialization, and rituals behind the restaurant industry—the developmental trajectory of local Halal dining in South China reflects an entire socio-cultural system. This socio-cultural system is not confined to the Hui ethnic group or Muslims; it has been etched into the memories of the quintessential "Old Guangzhou" neighborhood locals, adding an important chapter to the cultural history of South China.

Drawing upon South China's years of accumulated traditions in cultural and economic exchange, as well as the modern "Belt and Road" initiative, the "Guangdong-Hong Kong-Macao Greater Bay Area" rooted in South China has become a booming new trend. On one hand, it carries on the traditions accumulated over many years, constantly refining its economic development through external exchanges. On the other hand, using the South China coast as a crucial gateway, it offers a window into diverse cultural and economic forms. Therefore, advancing cultural research in South China is crucial for better attracting investment, improving the cultural exchange environment, more effectively carrying forward South China's inclusive and diverse cultural traditions, and letting the world understand a vibrant China. Organizing and analyzing relevant cultural information to glean insights that effectively inform practice against the backdrop of tradition and reality is also a major direction for socio-historical scholarship.

At the same time, for the neighborhood residents themselves as interviewees—especially ethnic Hui compatriots who have lived in Guangdong for generations—organizing and analyzing the history they have personally experienced and strengthening emotional bonds between the public and scholars is, from a personal standpoint, a very important academic approach. Therefore, embarking on research into local Halal cuisine in South China is not merely a process of organizing materials; it is about bringing "Sinicization"—as a historical phenomenon—to life, with the aim of advancing academic thought and deepening research topics.

Postscript: This article was originally written in 2019, planned for submission as an academic paper. Due to well-known reasons, it ultimately missed the opportunity to participate in academic discussions in the form of a journal article. Fortunately, *Guangzhou Muslim* published this humble work.

By the time this article was finalized, Madam Sa Jiezhen was still alive. During her lifetime, she was one of the founders (likely the last surviving founder who has since returned to Allah) of the Hui Elderly Association, and long passionate about local Muslim affairs in Guangzhou. The elder generously recounted to the author a wealth of historical anecdotes about Guangzhou Hui Muslims during the Republic of China era, especially detailed information regarding "Satang Kee." In late May 2021, the author received a WeChat message from her daughter announcing that the senior passed away on May 20, 2021. In loving memory of Madam Sa Jiezhen, sincere thanks are hereby extended! view all

[Internet Repost]

Halal Hotspot for Canton Fair Visitors: Checking Out ZITONA Olive Tree Levantine & Arab Halal Restaurant

Abstract: We're taking you on a tour of 'ZITONA Olive Tree,' a renowned halal restaurant that's a magnet for local and international business travelers during the Canton Fair. Get ready to savor authentic Levantine Arab traditional grilled meats, hummus (鹰嘴豆泥), pita bread (彼得饼), and specialty desserts, all while soaking in the cultural fusion of China and the Arab world right here in Guangzhou, a true gateway for international trade.

Zitona Olive Tree



Savor the Levant, Celebrate Sino-Arab Connections

Every year, during the Canton Fair, global merchants flock to Guangzhou, hustling between exhibition halls. And let's be real, nothing beats a 'safe and authentic' meal to shake off the fatigue and get you back in the game. That's why we're raving about ZITONA Olive Tree Halal Restaurant today! It's totally tailor-made for fair visitors – strictly upholding halal principles, blending diverse exotic flavors, and with its super thoughtful service and delicious dishes, it's seriously going to be your 'culinary charging station' during the fair!



✅ Canton Fair Visitors' Top Pick: 3 Core Reasons Why You'll Love It

1. Ironclad Halal Certification: Your Peace of Mind is Guaranteed



As an authentically halal restaurant, ZITONA Olive Tree adheres to the most stringent halal standards, from meticulously sourcing ingredients to the entire cooking process, strictly ensuring no non-halal components ever get involved. So whether you're a Muslim merchant following religious dietary laws or just someone who prioritizes clean eating, you can completely chill out, savor every delicious bite, and truly feel that deep respect for your dietary needs.

2. A Flavor Fusion Fiesta: Catering to Every Palate from Across the Globe



The team here totally gets that Canton Fair visitors come from literally everywhere. That's why they've meticulously crafted a fusion menu, so you can dive into specialty flavors from the Middle East, the Mediterranean, and Southeast Asia without ever having to hop on a plane. Middle Eastern Classics: Think freshly baked Middle Eastern flatbread (中东大饼), bursting with rich wheat aroma, perfectly paired with traditional appetizers like creamy hummus (鹰嘴豆泥) and smoky baba ghanoush (茄子泥). Seriously, one bite and you're practically on the streets of Damascus! And don't even get us started on the falafel (法拉费) – crispy on the outside, tender on the inside, dipped in their secret sauce, it's fragrant, never greasy, and just screams authentic.

Fair Power Mains: Need to refuel? Their charcoal-grilled mixed kebab platters are a lifesaver, featuring succulent chicken and super juicy beef, all served up with fresh veggies. It's the ultimate quick energy boost to battle that fair fatigue. For a business dinner, you've gotta go for the Supreme Kebab Platter with grilled fish (烤鱼) – the fish is perfectly tender and bouncy, and the kebabs are just bursting with incredible aroma. Talk about serious culinary commitment!



Light Bites & Warming Soups: Their refreshing Arab salad is perfect for cutting through richness and kickstarting your appetite, while the Caesar salmon salad is so good it'll make your taste buds sing. For something warm, the Tom Yum Goong (冬阴功汤) is spicy, sour, and totally hits the spot, or cozy up with their velvety, rich mushroom soup. Seriously, one spoonful and all that fair stress just melts away.

3. Fair-Friendly Service: Saving You Time & Stress



This spot is literally next door to the Canton Fair complex, so you can zip there by metro or a super short car ride. No wasting precious fair time just to grab a meal! Whether you're looking for a quick solo bite, a cozy spot for two to chat, or a big-group business banquet, they've got seating arrangements to perfectly fit your vibe. Plus, they're super efficient with their food service, balancing deliciousness with speed, so you can truly max out your breaks and recharge your batteries.

Immersive Dining Experience: Where Every Detail Shines with Thoughtfulness



Step inside, and bam – you're hit with this incredible, vibrant exotic vibe, like you've been instantly transported to a bustling Middle Eastern souk! The decor elements are pure Mediterranean chic, and their outdoor area is lush and green, creating the perfect chill atmosphere for business chats or just kicking back. Their service team is totally pro, super clued in on Muslim customs and etiquette, and even offers basic multilingual service, so communication is absolutely seamless.

To cater specifically to Canton Fair guests, the restaurant has special extended hours, staying open until late at night, perfect for those late-returning visitors. And get this – they've even got hand-washing facilities, totally in line with Muslim dining practices. Honestly, every single detail here is infused with thoughtful consideration.



Zitona

WeChat ID: 153 6189 3520 | Reservations: +86 153 6189 3520



Operating Hours: 10:00 AM - 1:00 AM (next day)

Specialty Cuisines: Levantine / Mediterranean Flavors

Restaurant Addresses: Taojin Store: Shop 101-102, 1st Floor, Good World Plaza, 362-363 Huanshi East Road, Yuexiu District, Guangzhou City

Xiwan Road Store: Shop 101, 1st Floor, Building B1, Fortune Mansion, Xiwan Road, Yuexiu District, Guangzhou City view all

[Internet Repost]

Checking Out Guangzhou's 500-Year-Old Xiaodongying Mosque: The Legend of its Ming Dynasty Hui Muslim Soldier Builders and Ancient Lingnan Courtyard Architecture



Here's the scoop:



We're taking a deep dive into Xiaodongying Mosque, tucked away in the historic alleys of Guangzhou's Yuexiu District. Get ready to explore its epic history, built by Ming Dynasty Hui Muslim garrison soldiers in Chenghua Year 4 (1468), and check out the halls that beautifully blend Lingnan courtyard aesthetics with Islamic architectural vibes.



Xiaodongying Mosque is chilling in the old alleys of Guangzhou's Yuexiu District. Founded in 1468, it's a super historic masjid.



It was actually built by Hui Muslim officers and soldiers stationed right here. Back in the day, Han Yong, the Viceroy of Liangguang (Guangdong and Guangxi), moved a massive number of troops from Nanjing to Guangzhou for military reasons. Among them were over 1,000 Hui Muslim soldiers! This Hui Muslim army set up camp in four spots, both inside and outside Guangzhou city: Dadong, Xiaodong, Xiying, and Zhuying, collectively known as the 'Huihui Camps' (Hui Muslim Camps). Fun fact: today's Xiaodongying Street is literally the original site of the Xiaodongying camp.



After centuries of epic changes and thoughtful renovations, it still rocks its ancient, dignified vibe. The architecture inside totally blends traditional Chinese and Islamic styles—think cool grey walls, dark tiles, awesome archways, and serene corridors. The courtyards are super peaceful and elegant, shaded by ancient trees, creating a calm and solemn atmosphere. The main prayer hall is simple yet grand, with intricate details showing off some serious craftsmanship, giving off quiet reverence and dignity everywhere you look.



This isn't just a spot for Muslims to offer dua and seek blessings; it's a living testament to Guangzhou's diverse culture and incredible ethnic harmony. Even though it's smack in the middle of a bustling city, it stays totally chill and untouched by the noise. Its ancient architecture holds centuries of faith and history, making it a peaceful, soulful cultural landmark in the old city.



Xiaodongying Mosque



Getting there: Hop on the subway to Ximenkou Station, take Exit B, and it's about an 800-meter walk.



Looking for your next adventure inspiration? This spot is perfect for #GuangzhouWeekend plans, a #FreeAttraction you'll definitely want to capture with #PhotographyDaily. It's all about #Travel and soaking up those #OldStreetVibes, discovering #CitySecrets, finding #HiddenGems, and generally just #SlowDownAndDiscover the joys of #UrbanExploration. view all