Reposted from the web

Summary: This Beijing halal food guide maps issue 32 of the series, including Chongqing hot pot, Temple of Heaven halal fast food, beef ball noodles, Beijing style snacks, and Ramadan iftar notes from Niujie Mosque.

Beijing Halal Food Map (32) is presented here as a firsthand travel account in clear English, beginning with this scene: I have been too busy to go out and explore shops during Ramadan. After breaking my fast in the evening, I soon have to start the Tarawih prayers. The account keeps its focus on Beijing Halal Food, Muslim Travel, Middle Eastern Food while preserving the names, places, food, and historical details from the Chinese source.

I have been too busy to go out and explore shops during Ramadan. After breaking my fast in the evening, I soon have to start the Tarawih prayers. I mostly break my fast at the Niujie Mosque. The mosque now provides tea and snacks every day for iftar. The main meals are usually boxed lunches provided by different elders in turns. It does not matter if the boxed lunch tastes good or not; what matters is the blessing inside. Providing an iftar meal for someone fasting earns the same reward. I hope those who are able will invite more friends (dosti) around them who are fasting to break their fast.

1. Hongxiaolu Authentic Chongqing Hot Pot



This is a newly opened Chongqing hot pot restaurant in Beijing, owned by a person from Zhangjiachuan, Gansu. According to the owner, they originally planned to join the Niububi franchise, but Niububi does not accept franchises, no matter how much money is offered.



The style of this shop is slightly different from Niububi. Niububi is a Sichuan clear oil hot pot, which is different from Chongqing hot pot in terms of the soup base. Also, the prices here are cheaper than Niububi, and the dishes are slightly inferior to Niububi as well.







The shop is located on Xiaoying North Road in the Datun Subdistrict of the Asian Games Village. Next door is a hand-pulled noodle shop (lamian guan), and both are owned by the same person.



2. Ya'er Liji Small Restaurant



Ya'er Liji has opened a new fast-food spot at the south gate of the Temple of Heaven. They do not sell hot pot meat, only fast food and snacks.



The highlights of their menu are Luxi beef rice, braised chicken rice (huangmenji mifan), and beautifully plated soybean paste noodles (zhajiangmian).



Luxi beef rice

Since the owner of Ya'er Liji is from Dezhou, Shandong, it makes sense that they make Luxi beef and braised chicken well, as braised chicken is also a Shandong specialty.



Braised chicken rice

Few ordinary restaurants make soybean paste noodles with much care, but this small shop puts effort into the vegetable toppings and provides a good variety. The only downside is that the noodles are not hand-rolled, so the texture is a bit lacking.



Soybean paste noodles (zhajiangmian)

3. Xiangqing Beef Ball Noodles



Xiangqing Beef Ball Noodles is a new brand at the Qingxiangge Tuanjiehu branch. This spot used to be Anhui beef flat noodles (banmian), but the sign has changed again.





This noodle shop doesn't look like much from the outside, but the food is actually quite good. The spicy beef noodles with beef balls and a small bowl of beef are especially fragrant and affordable.



The small bowl of beef and the beef balls are stewed until very soft and tender, melting in your mouth with plenty of flavor.



Small bowl of beef



Beef balls



4. Annei Laoma Steamed Dumplings (Dongba Branch)



This is a branch of Annei Laoma Steamed Dumplings (shaomai) in Dongba. The menu is slightly different, and I think it tastes better than the main store.



Besides the classic beef and lamb steamed dumplings, this branch serves Inner Mongolian-style lamb offal (yangza) and small hot pots, which the main store does not have.





Pan-fried steamed dumplings (youjian shaomai)



Their lamb offal is just the Inner Mongolian style I like. It comes in a full bowl with plenty of finely sliced tripe, just like what I ate in Inner Mongolia.



5. MULU



Mulu is a private Malaysian restaurant specializing in Southeast Asian flavors. It is the most expensive restaurant I have ever visited. You must book three days in advance and pay a deposit. They charge per person: 988 yuan for four main courses or 1488 yuan for six. They serve the dishes in order, just like a Western-style meal.



The menu for Monday through Friday.

The restaurant is located in a hutong in the Dongcheng District. You need a reservation. The owner and head chef is a Malaysian Chinese person who mainly provides custom catering for various Southeast Asian embassies. Because of this, the ingredients are guaranteed to be halal, and the chef showed me where they come from.



It is a private kitchen with a very intimate atmosphere. The only downside is that parking is difficult. There is only one parking space, and you need good driving skills to navigate a car into the hutong.







Before serving each dish, the chef explains the ingredients and the cooking process. Every guest gets an individual portion, and the chef brings out the raw ingredients to show us.



The portions are small. I can finish one in two or three bites, but it is perfect for women who want to eat elegantly and savor the flavors.



The Friday menu features Nyonya cuisine. Nyonya is another name for Malaysian Chinese people. It is very rare to find a halal version of this in Beijing.



This is the white asparagus the chef showed us. You rarely see this in a regular market.



To improve the taste, the chef adds sauce to some dishes right at the table.





The creamy veal ribs have a strong milky aroma and are tender and juicy. There is no denying that their ingredients are very fresh.



This turtle-shell-shaped dessert is made from beetroot and has a soft, chewy texture.



A small serving of sago dessert (ximilu) comes in a stone pot. The pot feels ice-cold to the touch, and the dessert is refreshing, sweet, and cool.

6. Dexiangshun Halal Restaurant



This new little restaurant on Jiaozihutong in Niujie looks plain from the outside, but the stir-fried dishes are quite tasty.



The kung pao chicken (gongbao jiding) is a standout. It tastes just like the version I had as a kid and goes perfectly with rice.



The stir-fried mixed vegetables (chaohecai) are also good. They have some off-menu items too, like the braised eggplant (shaoqiezi), which is delicious.



We tried almost everything on the menu and didn't find a single bad dish. It cost three of us less than 100 yuan, making it a great value.



7. 99th Arabic Barbecue



This shop is on the basement level of Euro Plaza in Shunyi. Even though it is called Arabic Barbecue, it has nothing to do with Arabia; it is run by Hui Muslims from Beijing.



The owner is also preparing a music barbecue restaurant next door, but it has not opened yet.



Their barbecue rice is really just a mixed rice bowl and has nothing to do with Arabic pilaf (zhuafan), but it tastes okay.



The barbecue wrap has a hint of Middle Eastern shawarma, but it still leans more toward a Chinese style.



This is the only halal shop on the basement level of Euro Plaza. I chatted with the manager and offered some suggestions for improvement.



8. Dastaan Indian Restaurant



A South Asian restaurant opened on the third floor of Sanlitun SOHO Mall Building 5. The chef and servers are from Bangladesh. This year, April 14th was both Jumu'ah and the Bengali New Year. The restaurant prepared a special buffet for 248 yuan per person, featuring Bengali dishes and South Asian snacks, available only on that day.



These are Bengali-style mixed vegetable fritters. The fried bitter melon was very unique, and the thin crispy cracker on top was truly thin, crunchy, and delicious.



Phuchka (panipuri)

This snack of crispy balls filled with sour soup is panipuri, which appeared in the Indian movie Dangal. It is found in India, Pakistan, and Bangladesh. You must eat these balls immediately after they are filled with the soup, or they will get soggy and lose their texture.



The Bengali server wearing a turban only speaks English.



Three types of pilaf served with roasted chicken or beef are among my favorite South Asian foods.



South Asian style salads include Kolkata-style potato and black chickpea salad and Bengali-style chili salad. Be warned, the chili is very spicy and I could barely handle it.



Kolkata soft white cheese, rose and nut sweet millet porridge, semolina with coconut-flavored sweet balls, and traditional Bengali rice porridge.



Bengali-style mixed spinach masala



Indian white cheese chicken gravy with fried potatoes



Bengali-style with coconut and raisins



Kolkata slow-cooked lamb masala



Yogurt and nut sauce chicken



Fried carp with mustard and yogurt sauce



A colorful display of various spices.



Lime-flavored yogurt drink and mango-flavored drink



Bengali-style popcorn



The host wears traditional clothing and speaks with a thick Indian accent to celebrate the arrival of the new year.



There is a dance performance during the meal, and the young lady dances very beautifully.

That is all for this collection. The text and photos are original, and you may not repost them without permission. view all

Reposted from the web

Summary: This Beijing halal food map covers new Muslim-friendly restaurants opened around Ramadan, including Korean-style barbecue, Yanji cold noodles, Anhui banmian, Turkish food, Indian food, and local Hui Muslim dining.



— Hello, Travel —

This is the third Ramadan I have spent during the pandemic. In March, I was locked down for nearly a month in Dachang, which had zero confirmed cases. I could only move around within the community, so I could not go out to visit restaurants. When Langfang lifted the lockdown in early April, I immediately packed my bags and took my family back to our home in Beijing overnight.

Back in the capital after a long absence, I was greeted by many halal restaurants that had just opened. I had only been away for half a year, but halal restaurants in Beijing were opening one after another. Overall, although some shops closed, the speed of new openings was slightly faster than the closures, so I do not have to worry about having nothing to write for my official account.

During Ramadan, we visited a new restaurant almost every night. Sometimes I treated everyone to iftar, and sometimes others treated me. There is a reward for feeding someone who is fasting, so everyone scrambled to pay the bill. The thrilling part was that just as I finished visiting the new restaurants on my list, Beijing suspended dine-in services during the May Day holiday.

This issue (the 25th issue) is very rich in content, with new additions including halal versions of Yanji cold noodles (lengmian), Anhui flat noodles (banmian), Northeast-style barbecue, Turkish food, Indian food, Korean barbecue, and new-style Chinese cuisine.

1

Korean-style Xiaohuiniu Barbecue



Xiaohuiniu Barbecue is located in the ground-floor shops of Maying Village in Zhangjiawan Town, Tongzhou. It is near a residential area for Hui Muslims and close to Universal Studios, so there are many halal restaurants nearby. We even saw a barbecue night market on the roadside with stalls selling halal deep-fried stinky tofu and grilled skewers. This kind of lively atmosphere is hard to find in Beijing nowadays.



We bought a 4-person set meal on Dazhong Dianping for 288 yuan, which is 70 yuan per person. Overall, the price is cheaper than in the city center. The quality of the beef in the set is good, there are servers to help grill the meat, and the restaurant environment is spacious, making for a comfortable dining experience.



The set includes a portion of Hui beef belly and thick-cut beef tongue, as well as lamb butterfly chops and Orleans-style chicken wings. Paired with some cold dishes, it basically satisfies the appetites of four people.



The main courses are a portion of cold noodles (lengmian) and a portion of stone pot bibimbap. These two are the standard main course pairings for Korean barbecue. Both are quite delicious, and the portions are not too large, so there is no waste.



A major highlight of this place is the self-service sauce bar, which offers many flavor options. There are various dry and wet dipping sauces, and I suggest trying each one. I personally prefer the dry dipping sauces.



I have tried grilling meat at home, but a drawback is that the smoke fills the whole room. So, whenever I want to eat barbecue, I still recommend going to a restaurant. There are now several halal Korean barbecue restaurants in Beijing, such as Toupiqi and Qingu in Changying, as well as Japanese-style places like Chidao Yakiniku and Niushi, all of which are good restaurants.



Address: Shop 5, Ground Floor, Maying Village, Zhangjiawan Town

Phone: 17610562606

2

Taihe beef flat noodles (banmian) from Anhui.



We originally planned to break our fast at Xiaohuiniu, but when we arrived at Zhangjiawan, we stumbled upon this halal Anhui flat noodle shop. It is located right at the entrance of the street where the Zhangjiawan mosque stands. The guys and I agreed immediately to eat our noodles here to break our fast before heading off for barbecue. Sometimes plans just cannot keep up with changes.



Taihe beef flat noodles are a specialty snack from Anhui that originated during the Jiaqing reign of the Qing Dynasty. Taihe is a place in Fuyang, Anhui. The name flat noodles comes from the way the dough is flattened with a rolling pin and slapped against a cutting board.



To save room for the barbecue at Xiaohuiniu, we each ordered a small bowl of noodles. The small bowl was actually quite large and cost 10 yuan. The beef broth was rich and the wide noodles were chewy. My teammates could not stop praising them. It was everyone's first time having halal flat noodles, and we all felt the trip was worth it.

3

New Chinese-style pastries: Tanggusu and Guiyizhai.



Tanggusu and Guiyizhai are the same business, located right next to each other with an interior connection. Tanggusu is the takeout window, while you can walk into Guiyizhai to shop. Young people who are not used to traditional pastries can find new flavors here.



They have halal meat floss cakes (xiaobei), egg tarts, jujube cakes, chocolate pies, muffins, Napoleon cakes, and sweetheart cakes (laopobing), as well as sugar-free cakes.



The chocolate pie is their best-selling dessert and is cheap at 8 yuan each. Given the limited options for halal desserts, this shop is quite affordable, even if it is not as good as what my wife makes.



The chocolate pie was packed with filling. Since I was still fasting, I did not get to taste it; my wife ate it all (nursing mothers do not have to fast).



Napoleon cake.

Address: Bungalow 1, Courtyard 2, Jiaomen Road.

Phone: 01067532366.

4

New-style Beijing cuisine: Yimanxuan.



One evening, Tiantian had the intention (niyyah) to treat everyone to break their fast. Since we wanted to keep the cost per person reasonable, I specifically chose this newly opened restaurant near Xidan.



Qianlong cabbage.

Qianlong cabbage (qianlong baicai) is a cold dish made with Chinese cabbage, sesame paste, honey, and sugar.



Dry-fried young chicken (ganbian ziji).

This Sichuan-style dry-fried young chicken is deep-fried first, so it is crispy on the outside and tender on the inside. It is topped with dried chili strips for a spicy, fragrant flavor that is just right.



Stir-fried lamb (baohu).

Baohu is basically stir-fried lamb, but cooked over higher heat for a longer time. You eat it with sesame flatbread (shaobing), which is soft enough to stuff the meat inside. This dish is quite popular.



Fried cornmeal buns with stinky tofu (zha wotou choudoufu).

This is a favorite among old Beijingers. You spread stinky tofu on fried cornmeal buns. Don't smell it; just hold your breath and eat it, and you won't notice the smell.



Noodles with thick gravy (dalu mian).

We chose these noodles with thick gravy as our main course. One big bowl serves three people. The handmade noodles and the gravy are both carefully prepared and highly recommended.

5

Northwest cuisine at Lili Yangke.



During Ramadan, Lili Yangke provides dates for those fasting to break their fast. They also prioritize serving food to guests breaking their fast; just tell the server it is an iftar meal, and the chef will serve it on time.



The waitresses at Lili Yangke wear headscarves, and I saw them performing namaz after breaking their fast.



We use boiled dates to break our fast, following the Sunnah.



The deluxe version of eight-treasure tea (babao cha), also known as three-cannon tea (sanpaotai) in Lanzhou, is always filled to the brim when you visit a home in the Northwest.



Hezhou steamed buns (Hezhou baozi) are not a main course here; in the Northwest, they are served as an appetizer before the meal.



Milk and egg fermented rice soup (niunai jidan laozao) is a Northwest dessert that can be eaten before or after a meal.



Their Dongxiang free-range chicken (Dongxiang liuda ji) is excellent. The meat is tender and has a great texture that is clearly different from regular chicken.



The golden bread roasted lamb leg (huangjin mianbao kao yangtui) is their signature dish. You need to order it an hour in advance because it is baked to order. Once the bread is cut open, it is filled with pre-cut pieces of lamb, and the quality of the meat is excellent.



The small fried dough (youxiang) is fluffy and delicious, and you can eat it like a snack. Many places do not fry youxiang regularly, only on important days, which makes the food feel sacred. There is even a custom that you must break it by hand to eat it. These are local traditions that do not come from the Quran or Hadith. We respect these traditions, but we should also know where they come from.

Address: No. 15 Guangqu Jiayuan, Guangqumen Outer Street.

Phone: 13777836511.

6

Xinjiang Cuisine: Ziyuan.



There are Xinjiang restaurants everywhere in Beijing now, but this one stands out for its decor. People say they hired the famous Japanese designer Shuhei Aoyama. The master's design fee was as high as 2,000 yuan per square meter, which shows the owner has very high standards for aesthetics.



Since they hired a master designer, they are naturally careful about choosing ingredients. The owner is a Hui Muslim from Xinjiang, so the ingredients come directly from Xinjiang.



We saw a note on the menu: 'The restaurant's chefs all come from ethnic minority regions in Xinjiang.' This description speaks for itself. Those who know, know. This is how ethnic restaurants from Xinjiang write it these days.



Actually, before eating at Ziyuan, we had already broken our fast at a nearby Yunnan restaurant called Dianxinyuan. We just happened to pass by here and thought, since we came all this way, we might as well go in and sit for a while.



We ordered a meat-filled flatbread (rou nang). Even though we were very full, we still thought it was delicious. It had plenty of filling and lots of meat.



We also ordered a skewer of grilled lamb liver and a skewer of red willow grilled meat (hongliu kaorou). The ingredients were all very fresh and satisfying.



Address: Block B, Podium Building, AVIC Plaza, Ronghua South Road.

Phone: 13511041942.

7

Turkish Cuisine: SIMIT PALACE.



This is a newly opened Turkish restaurant in the Asian Games Village. The owner is a Turkish man from Istanbul, and his wife is from Beijing. In 2005, they opened a Turkish restaurant called Osman on Lucky Street.



The restaurant has only one floor, with the kitchen on the second floor. The first floor serves desserts, bread, and coffee, making it a great spot for a casual afternoon tea.



I bought some bread to try. It was made very delicately, and after my wife checked it, she said it was quite good.



I love drinking coffee and enjoy the feeling of relaxing in a cafe. Since we cannot drink water during the day in Ramadan, we went at night. I couldn't resist ordering a cup of strong Turkish coffee, even if it meant I might not sleep well later.



The coffee cups here are very delicate and decorated with patterns of dragon robes.



Rice pudding (sutlac) is a small dessert that originated in the Middle East, made by baking cooked rice with milk and butter.



Usually, you should eat Turkish food at a Turkish restaurant, but I saw fried chicken, french fries, and burgers on the menu and couldn't resist. After all, halal Western-style fast food is not as common in Beijing as Turkish restaurants, and we consider Turkish food to be Western cuisine anyway.



The fries and burgers are made to order. The cheese and meat patty in the burger were delicious. This burger combo costs over 50 yuan.

Address: First floor, Building 17, Courtyard 5, Anding Road.

Phone: 13718618634.

8

Yanji Cuisine: Xiangyu Jubinyuan.



This place also opened recently. They serve halal Yanji cold noodles (lengmian) and double-stir-fried meat (guobaorou), which my friends from Northeast China will recognize.



The double-stir-fried meat is sweet and sour, and it is eaten as a side dish with the cold noodles.



Although this is the first restaurant to focus on halal Yanji cold noodles, many barbecue restaurants in Beijing serve halal cold noodles that taste just as good.



Spicy shredded pollock (ban mingtaiyu si).

Spicy shredded pollock is a specialty snack of the Korean ethnic group. It is mixed with Korean chili paste and has a salty, sweet, and slightly spicy taste.



Spicy mixed beef (la ban niurou).

Spicy mixed beef is also a common cold dish for the Korean ethnic group, but they usually use dog meat. Since we cannot eat dog meat, we use beef instead.

Address: No. 1 Beicaochang Hutong, a century-old classic.

Phone: 18501952822

9

Fusion cuisine, Qingxiangge Crayfish, and Anhui Flat Noodles King.



Qingxiangge opened a crayfish shop in Tuanjiehu, specializing in fresh, spicy crayfish. They also opened an Anhui Flat Noodles King (Anhui banmian wang) next door. The iron pot stew (tieguo dun) upstairs and the two shops downstairs all belong to Qingxiangge.



As usual, we couldn't resist ordering a bowl of beef flat noodles (niurou banmian) from next door. Coincidentally, they also sell hot dry noodles (reganmian), so we brought both bowls over to the crayfish shop to break our fast.



Hot dry noodles (reganmian)

In my opinion, the hot dry noodles are better than the beef flat noodles. The hot dry noodles are a bit spicy but very fragrant, similar to what I ate in Wuhan. For beef flat noodles, I prefer the place in Zhangjiawan.



Beef flat noodles (niurou banmian)



The crayfish are fresh, and you can taste it. You must order at least two jin (one kilogram). The price is a bit high, but the chef can help peel the shrimp. You can add noodles to the leftover sauce after eating the shrimp. It is very fragrant but also quite spicy. If you cannot handle spice, I suggest choosing the thirteen-spice (shisanxiang) flavor.



The hand-rolled noodles mixed with the sauce are delicious. The texture of the noodles is similar to noodles with stir-fried meat (guoyourou banmian).



Spicy chicken (lazi ji)

The spicy chicken at this shop is very delicious. The chili peppers are especially fragrant, and it is worth recommending.



Spanish mackerel dumplings (bayu shuijiao)

Qingxiangge started by selling Dalian seafood, so their menu naturally includes Spanish mackerel dumplings. The filling is made of whole mackerel meat, which is pure, soft, and savory.

Address: Five single-story houses on the south side of Building 20, Baijiazhuang Dongli.

Phone: 18911210255

10

Indian Cuisine: Love in Curry



This shop is tucked away. It has been in the basement of Hongqiao Market for five years, but I only found out about it this year.



The space is small, just a stall in the basement food court, but it is clean and hygienic. They do not sell alcohol. Honestly, I have never seen an Indian or Pakistani brother run a restaurant that sells alcohol.



When eating Indian food, curry and naan bread (nangbing) are must-haves. If I want more options, I add fried rice or roasted chicken. Naan and curry come in many flavors, but I recommend the butter naan and lamb curry.



Indian and Pakistani barbecue has bright colors because it is marinated with spices. The green dipping sauce is made from spinach juice.



Deep-fried vegetable curry puffs (samosa)

Address: B1 Food Court, Hongqiao Market, Chongwenmen Outer Street

Phone: 15210944043

11

Beijing Cuisine: Yuelangzhai



In Xiguanshi Village, Changping, there is a halal restaurant with a famous history. Before I arrived, I learned that the restaurant was once an Imperial Escort Agency (yushan biaoju), named for protecting Empress Dowager Cixi during her escape to Xi'an.

Yuelangzhai Restaurant started in 2014. The Li family ancestors were professional escorts. Although that trade no longer exists, the descendants of the Li family are good cooks. Using their ancestral property, they decided to open a restaurant.



At the entrance, a screen wall is carved with the four characters for Imperial Escort Agency. Research confirms it was indeed bestowed by the emperor. The Imperial Escort Agency was originally called Xiguangyu Escort Agency. To protect Empress Dowager Cixi as she left Beijing, the owner Li Entao recommended Yang Juchuan to accompany her all the way to Xi'an and back to Beijing.



The front hall has a dragon chair with a yellow robe hanging nearby. In the center hangs a plaque that reads Yuelangzhai, showing that this shop once served the royal family.



Walking through the porch into the main hall, the space is wide. The interior uses a traditional Chinese style that is simple and elegant. The restaurant has two floors: the first floor has open seating, and the second floor has private rooms.



Inside a private room, the decor remains traditional Chinese with square tables and wooden stools. Calligraphy and ink paintings hang on the walls, creating an atmosphere that feels like traveling back to the late Qing Dynasty.



Vinegar-fried wood-ear and egg (culiu muxu) is a common Beijing home-style dish found in many restaurants. It should be called culiu muxi because the fried eggs look like osmanthus flowers (muxi). It requires high culinary skill; it looks simple, but it is not easy to make well.



Manager Li highly recommended these beef meatballs. He said he usually avoids ordering this dish at other restaurants because they often use too many fillers and not enough beef, but the beef meatballs at Yuelangzhai are made with real, quality ingredients. I picked one up and took a bite. It was just as Manager Li said, full of beef flavor with no taste of starch or other fillers. The meatballs were soft, delicious, and melted in my mouth.



Pan-seared tofu (guota doufu) is a classic Beijing-Shandong dish. You cut the tofu into 5-centimeter squares, mince shrimp into a paste, and mix it with egg wash. Dip the tofu in the egg mixture, pan-fry it over low heat, and when the oil is about 60 percent hot, slide the tofu into the pan. Fry both sides until golden brown, then cover and simmer until the sauce reduces.



For the main course, we had grilled noodles (zhizi kaomian). I had heard of grilled meat (zhizi kaorou) before, but never grilled noodles. Manager Li said he invented this dish. He seasons hand-rolled noodles and stir-fries them on a hot iron grill, similar to stir-fried noodles. The high heat of the grill adds a lot of aroma and texture, and it is very popular with diners.

Address: No. 8, Houchang Street, Xiguanshi Village, Yangfang Town

Phone: 01069760863

12

Northeast Chinese Cuisine: Baixiaobei Northeast Barbecue



This is the only halal Northeast-style barbecue restaurant in Beijing. It just opened, so we organized a group of friends to visit during the trial period. Northeast barbecue is known for small skewers, which is different from Northeast stir-fry dishes that come in large portions.



Boiled beef tripe (shuan niudu)

I don't mind small portions because it lets me try more flavors and helps avoid food waste.



Stir-fried screw snails (baochao dingluo)

Once the tips of the screw snails are broken off, you just suck on them to pull the meat out. The texture is crisp, tender, and chewy.



Fruit cold noodles (shuiguo lengmian). I have to say, the cold noodles here are quite authentic and taste much better than the halal Yanji cold noodles I mentioned earlier.



The skewers are called 'Five Elements Lacking Skewers' (wuxing que chuan). I don't know what that means, but I can tell it's beef, and the yellow part is cheese.



This dish is called 'Super Big Salad' (wocao chaoji da shala) because it is served on a huge plate. People from the Northeast love eating raw vegetables, and the owner gave us this cold salad for free.



Grilled oysters and scallops are a must. The ingredients are very fresh, but they are not cheap.



Deep-sea turbot head (shenhai dieyutou). This fish has sharp teeth and a fierce temperament. The more aggressive the fish, the firmer and tastier the meat.



The cold-tossed fish skin (liangban yupi) has no fishy smell, which shows it is very fresh, and it tastes crisp and refreshing. Cold-tossed fish skin is a classic home-style dish in Northeast China. I wanted to try the roasted silkworm pupae (kao canyong), but my friend talked me out of it because they were scared.



Shenyang chicken rack (jijia) is also a very famous local specialty in the Northeast. The chicken rack is fried until it is golden and crispy, and you can even chew the bones. This shop has a wide variety of small skewers, covering almost all the signature barbecue dishes of the Northeast. The prices are a bit high, with an average cost of over 150 yuan per person.

Address: Ground floor shops on the east side of Dajiaoting International Business Hotel, Guangqu Road.

Phone: 13041118808

13

Beijing Cuisine · Xingyuanzhai Halal Restaurant



It is not easy to find a halal restaurant near the Mutianyu Great Wall in Huairou. Fortunately, there are two halal restaurants right next to each other in Sanduhe Village. I introduced one before, called Sudan Pakistan Restaurant, and the other is this Xingyuanzhai. Xingyuanzhai is a farmhouse-style restaurant with a spacious, two-story layout. In the summer, you can also sit in the courtyard to eat barbecue.



The owner is a Hui Muslim from Shunyi. This shop was originally located in Shunyi and is related to the famous Fushouzhai Hot Pot Restaurant in Shunyi. They just moved to Huairou during the pandemic.



A must-eat in Huairou is the roasted rainbow trout (kao hongzunyu), which is a local farmhouse specialty. Rainbow trout is a cold-water fish with teeth in its mouth. It has a fierce nature and requires high water quality, so its meat is quite delicious.



I originally said I wanted to eat small skewers, but the owner recommended that they have freshly slaughtered lamb, so I could have a pound of freshly grilled large skewers, which are even more fragrant.



Cornmeal flatbread (hubing) stuffed with chives and eggs.



Address: Sanduhe Village, Bohai Town, Huairou District.

Phone: 18910316080

14

Fusion Cuisine · Sayierier



Sayierier Silk Road Cuisine focuses on food from the Silk Road, so it should not be seen as just Xinjiang-style. It also features Mediterranean specialties, as well as Sichuan, Huaiyang, Hunan, Cantonese, and seafood dishes, making it a fusion restaurant.



The environment is upscale and the prices are not cheap, with an average cost of around 200 yuan per person.



There is free ice cream and snacks you can help yourself to while waiting for a table.



The complimentary bread and spicy onion salad (pilahong) served before the meal are also delicious, not just some thrown-together freebie.



For the Mediterranean salad, the dragon fruit and mango are shaped like roses.



Four of us shared a classic grilled meat platter for 328 yuan, which included beef, lamb, vegetables, and seafood. Adding a few carb-heavy sides was plenty. The food tasted great and the service was attentive. I plan to bring more people next time to try other dishes.

Address: 1st Floor, No. F2 Huayuan Road

Phone: 13161344588 view all

Reposted from the web

Summary: This Beijing halal food guide highlights new Muslim-friendly restaurants across the city, from Henan huimian and Pakistani masala dishes to Ningxia cuisine, hotpot, and other authentic Hui Muslim food spots.



— Hello, Travel —

This article is a bit late. First, my son is about to be born, so I have been staying by my wife's side almost every moment and going out less. Second, I have been waiting for news that the famous Chengdu halal hotpot brand Niububi is opening in Beijing. Now that Niububi is here, Beijing truly lives up to its reputation as a world capital of halal food.

1

Henan-style: Old Yao's Secret Braised Noodles (huimian).



Old Yao runs two Henan braised noodle shops in Daxing. The one in the photo is not far from the Xihongmen Joy Breeze (Huiju) mall. For breakfast, they serve spicy pepper soup (hulatang) and pan-fried buns (shuijianbao). Note that these two Henan specialties are only sold as breakfast in the morning; after noon, you can only order braised noodles.



The cold dishes at this Henan braised noodle shop are a highlight. There is a wide variety, and they give you a plate to help yourself. Whether it is a good deal depends on how much food you can pile onto that one plate.



If you come in the afternoon or evening, the shop only serves beef bone and nourishing lamb braised noodles. Of course, both taste very authentic.



There are more halal Henan restaurants in Beijing now. For higher-end stir-fry, there is Yufu Shenchu; for snack stalls, there is Guhuaijie Mawu; in Huilongguan, there is Liangji Braised Noodles; and near Caoqiao, there is Xuyiwani Braised Noodles.

2

Indian-Pakistani Cuisine: Sultan Pakistan Restaurant.



A new Indian-Pakistani halal courtyard restaurant has opened in Huatai Village, Sanduhe, Huairou. The courtyard is very spacious with easy parking. I like the style of this place; it is bright, airy, clean, and tidy.



The chef is from Pakistan, and the owner is a local from Huairou. I asked her why she decided to open an Indian-Pakistani restaurant in an area crowded with farmhouse-style eateries. She said she has spent years with Pakistani friends and has long followed a halal lifestyle. She also has another chain store in Huairou county called Masala Pakistan Restaurant.



Many people ask me what masala actually tastes like. Masala is just a general term for Indian spices; a mixture of many Indian spices is called masala.



Because there are not many halal restaurants in the Huairou area, and even fewer with unique features, friends visiting the Mutianyu Great Wall, Hongluo Mosque, or Yanqi Lake scenic areas can stop by this Indian-Pakistani restaurant for a meal.



When I eat Indian-Pakistani food, I must have butter naan and chicken curry. One piece of naan is never enough. The most I have ever eaten was four pieces at an Indian-Pakistani restaurant in Nha Trang, Vietnam. I really love the smell of toasted wheat.



In my heart, Khan Baba ranks first for Indian-Pakistani food in Beijing, followed by Shalimar Indian-Pakistani Restaurant in Shunyi. While some other Indian restaurants are labeled halal, I have doubts about the owners' faith, and the decor has obvious Hindu features, so they do not feel as reliable to eat at as these two.



Curry puffs (gali jiao).

3

Tunisian Cuisine at La Medina



This Tunisian-style restaurant is actually the Mesa Restaurant that opened last year. The location last year was not ideal and the space was small, so this year they moved near the Armenian Embassy.



The white man in profile in the photo is the head chef, a Tunisian Arab. We met him last year, and I even asked him to confirm that the restaurant is halal because they did not have a halal sign hanging up.



In Beijing now, if a restaurant wants to hang a halal sign with Chinese characters, it must be approved by the Ethnic and Religious Affairs Committee. Otherwise, you have to rely on word of mouth to confirm, which feels like going back to the time of the Prophet.



I took a photo of the restaurant's restroom and posted it on WeChat Moments. Many Han Chinese friends asked me why I posted a picture of a toilet. Actually, those who know will understand that the sprayer in this restroom is a facility specifically for Muslims.



Tunisia is in North Africa and has always been a popular vacation spot for Europeans. Tunisian food is also very unique.



Vegetable salad



Tunisian couscous (couscous)

This Tunisian couscous looks like millet and tastes like millet, but it is actually made from ground wheat grains. To us, it looks just like millet. On top of the couscous is Tunisian sausage made of beef. It is a bit salty and goes well with roasted peppers.



Moroccan bean soup

4

Inner Mongolian flavor at Qingcheng Restaurant (Changping Xihuan Road Branch)



Qingcheng Restaurant started in 1994 and is located in Changping District. I think it is the most authentic Inner Mongolian restaurant in Beijing. I have introduced the old shop before, and today I am introducing this branch. You can eat pot-wrapped beef (guobao niurou) at the main store, and at this branch, you can eat beef tripe hot pot and steamed dumplings (shaomai).



Beef tripe hot pot

A full pot of beef tripe costs only a little over 100 yuan, and the average cost per person is no more than 70 yuan. Prices in Changping are much lower than in the city center.



The steamed dumplings are also the most authentic Inner Mongolian flavor I have found in Beijing.



Sheep head meat

5

Qiqihar Flavor: Three Brothers Barbecue



Located on the first floor of Xingmei Building on Qinghe Heiquan Road, this is a Qiqihar-style barbecue restaurant.



We bought a set meal for two on Dazhong Dianping for 198 yuan.



The set meal had a good variety, but the taste was just average. It was cheap, though. There is a Northwest-style restaurant next door, and the two businesses operate together.



This iron plate barbecue is typical of the Qiqihar style. Since a new Qiqihar barbecue place just opened near Changying, there are now three halal Qiqihar barbecue restaurants in Beijing.



Cold noodles (lengmian), which every Qiqihar barbecue restaurant serves.

6

Qiqihar Flavor: Toupiqi



This shop is in Guanzhuang and opened recently. It is the third halal Qiqihar barbecue restaurant in Beijing.



The quality here is much better than at Three Brothers. Since it is located in the Changying area, it would be hard to survive if the meat quality were not good.



The shop has two floors, plenty of space, and convenient parking at the entrance, making it great for small gatherings with friends.



If I had to rank the three big Qiqihar barbecue spots in Beijing, I would put this one in second place and Dajinggai Barbecue Company in first. Dajinggai’s environment is designed to look like a street-side barbecue tent in Qiqihar, which feels more authentic, and their cold noodles and fried rice are delicious.









Three of us could not even finish this big table of food. The group-buy price was 191 yuan, which is very affordable.

7

Heilongjiang Flavor: Uncle Oyster Iron Pot Stew



A newly opened Northeast iron pot stew (tieguo dun) restaurant near Jiande Bridge, located in the basement of Qingxiangge Dalian Seafood.



Ever since the halal Erjie Earth Pot Stew (diguo dun) in Xueying, Daxing closed, I have not had authentic Northeast earth pot stew.



So, I invited three or four friends from the group to come and try it. We had to order the iron pot stewed goose, as you need a group to eat it.



This dish is called mashed garlic egg (suandaodan). It is a home-style specialty from Northeast China made with eggs and has a salty, savory flavor.



For raw vegetables with dipping sauce (zhanjiangcai), I love the cucumbers and green onions. I have loved eating green onions with soybean paste (dajiang) since I was a kid, especially with a hot, freshly steamed white bun (mantou).



To eat iron pot stewed goose (tieguo dun da'e), first put the chopped goose into the bottom of the pot, then add your choice of side dishes. We chose golden beans, tofu, shiitake mushrooms, and potatoes. Cover the pot and stew for 15 minutes. Place steamed flower rolls (huajuan) and griddle cakes (tiebingzi) on top. When the time is up, the meat below is stewed and the staples on top are steamed. Everything is fresh and delicious.



This pot of stewed goose was enough for 6 of us. We finished every bit, and it cost 60 yuan per person.



8

Pingliang Flavor: Longxiang Hui Lamb Pita Bread Soup (yangrou paomo)



A lamb pita bread soup shop opened on Dongsi Street. People usually think of Xi'an style when they hear about pita bread soup, but this shop has the character 'Long' in its name, so I guessed it was Pingliang style.



I have many friends from Pingliang, and they often talk about the difference between Pingliang and Xi'an pita bread soup. Pingliang pita bread soup is its own thing; it has more broth, and the bread is fully cooked. Unlike the Xi'an version where the bread is only 70% cooked, you don't need to break the Pingliang bread into tiny pieces. Keep them in larger chunks. It is best to serve the broth and bread separately and soak the bread as you eat.



The owner told me the chef comes from the famous Chunhua Restaurant in Pingliang, which all the local elders know. The master chef has spent most of his life cooking and knows his craft well. Besides pita bread soup, you can also get Gansu-style hand-grabbed lamb (shouzhuayangrou) and cold-tossed beef.



I heard they recently added cat-ear noodles (mashi) and cold noodles (liangpi). These are Gansu specialties that are tasty and affordable.



9

Lanzhou Flavor: Silk Road Yilan Spicy Hot Pot (malatang)



Silk Road Yilan, the only place on Niujie Street that doesn't sell alcohol, recently added spicy hot pot inside their noodle shop. The flavor is great, and it is served in individual pots, making it clean and hygienic.



If you don't want noodles and want to eat more vegetables, you should come and try it.





10

Inner Mongolia Flavor: Mengdameng Specialty Roasted Lamb Leg



A small Mongolian-style barbecue shop near the Xihongmen Mosque.



I didn't come here for their roasted lamb leg. I eat too much meat usually, so I wanted something light.





My favorite dish here is the Mongolian big bowl noodles (menggu dawan mian). The noodles are wide and the soup is a bit spicy, but the noodles are chewy. Many friends say it tastes great.



You can order the roasted lamb ribs (kao yangpai) by the jin. These are small lamb ribs.



Roasted sweet potato slices (kao digua pian)

11

Sichuan-style Niububi clear oil tripe hot pot



I first ate at Niububi in Chengdu in 2016. That was my first time having authentic halal Chengdu hot pot. I waited in line for over two hours, but it was worth it. I later ate at their Xining branch, but it is a pity that Beijing has never had a truly authentic halal Sichuan hot pot restaurant, only a few cold pot skewer shops.



The restaurant is on the second floor of Quanpin Jinsha in Mudanyuan. The space is large, and the interior design was reportedly done by a Hui Muslim designer.



Niububi gets its ingredients from the Tangjiasi Hui Muslim community under Chengdu's jurisdiction, which is the largest livestock trading area in the southwest. The owner of Niububi is a local Sichuan Hui Muslim, and the head chef is also a Sichuan Hui Muslim who is skilled at making Sichuan cuisine.



Iced jelly (bingfen)

Iced jelly is a must-have dessert for Sichuan hot pot. It is mainly used to cool down the spice, and it is cold, sour, and sweet.



Duck intestines (ya chang)

Duck intestines and tripe are essential dishes for Chengdu hot pot. Duck intestines cook as soon as you dip them in the water.



Shabu-shabu tripe (mao du) is their signature specialty. Fresh beef tripe only needs a few seconds in the pot, commonly known as 'seven up, eight down,' otherwise the texture will get tough.



Freshly fried crispy beef (xiao su rou) is also a standard snack for Sichuan hot pot. The beef is tender, fresh, and crispy.



Brown sugar sticky rice cake (hongtang ciba)

Unlike some shops that buy pre-made brown sugar sticky rice cakes to heat up, Niububi makes theirs on the spot to ensure the best texture.



The shop is called Niububi, which means their beef quality is so good it does not need to be compared to anyone else's. The name also sounds like a slang term for awesome. Niububi really is awesome among my friends, and it is the most authentic Sichuan hot pot I have ever had. I am so happy to find the same taste in Beijing as in Chengdu; it gives us one less reason to travel to Chengdu.



From this Sunday the 19th through the 30th, Niububi is holding a soft opening promotion with 32% off everything. Usually, there are no discounts and the average cost is about 150 to 200 yuan per person, so you can save quite a bit with this deal. Don't miss out on these dates. view all

Reposted from the web

Summary: Best Halal Restaurant Beijing 2020: Muslim Food Survivors and Local Hui Dining is presented here as a clear English travel account for Muslim readers, beginning with this scene: In 2018, I published an article "A Comprehensive Collection of Specialty Halal Food in Imperial City", which introduced the types of halal restaurants in Beijing. The main purpose was to highlight the. The article keeps the original place names, food details, photographs, and cultural context while focusing on Beijing Halal Food, Muslim Restaurants, Hui Dining.

In 2018, I published an article "A Comprehensive Collection of Specialty Halal Food in Imperial City", which introduced the types of halal restaurants in Beijing. The main purpose was to highlight the diversity of halal food in Imperial City, and received a lot of feedback.

Two years later, and due to the epidemic, Beijing's catering industry has suffered a major blow. Many restaurants have been unable to operate and were forced to close. However, at the same time, some halal restaurants with new flavors have been opened one after another, so the content of the post needs to be updated.

As usual, this article selects the restaurants of each cuisine that I think are worth visiting, covering local Chinese cuisines and foreign halal restaurants. In order to control the length, only one of the most representative restaurants of each cuisine is selected for the list. The pictures and texts are original and the ranking is in no particular order.

I will make a special statement if the restaurant does not sell alcohol, otherwise it is a restaurant that does.

1.

Wagas potato chips (Lanzhou specialty)



Wangusi Potato Chips at Shimao Gongsan B1 in Sanlitun is a Lanzhou snack bar that has a variety of common snacks in Lanzhou.



This is Lanzhou Crystal Cake, made of glutinous rice, much like a zongzi, with jujubes wrapped inside.



This is noodle soup. Noodle soup is called a bowl of food in Qinghai, and it is also called naonao. It contains jelly, radish, potatoes and beef. It is usually served to the imam and guests after the wedding recitation ceremony in Qinghai.



This bowl of Dongxiang noodles is my favorite staple food. The noodles are made with a northwest flavor. I recommend it with five stars.



This is their signature potato slices. The spicy pepper on top is from the northwest. It is mainly seasoning and not spicy, but it is not as delicious as expected. I still prefer to eat this Dongxiang handmade noodle slice.

Address: B1, Shimao International Center, Gongti North Road

2.

Ali Restaurant



There are several Ningxia-style halal restaurants in Beijing that are good, such as Ningxia Building, Yinchuan Beijing Office Restaurant, Ningweixiayu

, but my favorite and the one where I eat the most is Ali Restaurant, because Ali Restaurant not only makes delicious food, but also has a good environment and a unique decoration style.



The owner of Ali Restaurant is from Jingyuan in southern Ningxia. Anyone who knows Jingyuan knows that the yellow beef in Jingyuan is particularly delicious. Southern Ningxia is also a place where beef is eaten more than mutton. You can also order Jingyuan steamed chicken here, which is one of the characteristics of Jingyuan Farmhouse.



Tan Sheep is hand-caught. The beef and mutton ingredients in the store come from Ningxia. Ningxia's Tan Sheep has always been well received.



Spicy stir-fried yellow beef. Central Ningxia eats more mutton, while southern Ningxia eats more beef. When you come to Ali Restaurant, you must try the yellow beef from Jingyuan.

Address: Beijing

No. 58, Jiaotong University East Road

3.

Taoran Garden Hotel·Baoyue Building



Baoyuelou is a theme restaurant launched by Beijing Taoran Garden Hotel to commemorate the love story of Emperor Qianlong and Concubine Xiang. It specializes in halal Cantonese cuisine, fusion cuisine, and Beijing cuisine.

In the 22nd year of Qianlong's reign, the Qing government put down the Hezhuo rebellion, and Xiangfei's family was recruited into Beijing. Qianlong built the Huihuiying Mosque at Xinhuamen for Xiangfei. In the 23rd year of Qianlong's reign, he built Baoyue Tower for Xiangfei. Qianlong specially prepared Hui cooks for Xiangfei.



The Baoyuelou restaurant is very large, with private rooms that can accommodate 30 people for dinner.

The waiters in the restaurant are Korean girls in uniforms. They are all professionally trained foreign-related personnel. They have distinctive looks, fluent Chinese, and considerate service, so much so that I didn't realize they were Koreans at first.

The waiter didn't understand me until I asked for some special snacks. When I asked, I found out that they were not Chinese. The North Korean girl also said that there were no Muslims in North Korea. In fact, as far as I know, there is a mosque in Pyongyang, North Korea. Maybe the North Korean girl didn't know.



The menu is thick, with a rich variety of dishes, mainly Cantonese cuisine and palace cuisine. The price is relatively expensive, with per capita consumption of about 150 yuan.

But the food tastes great, with both color, flavor and flavor, which is worthy of the price.

address:

Taoran Garden Hotel, No. 19 Taiping Street, close to the east gate of Taoranting Park.

4.

Xiaolou Hotel



Xiaolou Hotel is the largest time-honored halal restaurant in Tongzhou.

The characteristics of Xiaolou Restaurant are quite obvious, and it is best at cooking grilled catfish, which has not been seen in other restaurants in Beijing. There are also camel meat and venison to try. Next door to the Xiaolou Hotel is the Tongzhou Mosque, where you can hold your wedding ceremony if you are in Tongzhou.



I tried the roasted catfish and steamed dumplings. I had eaten catfish when I was a kid, but I always had a bad impression. I thought it had a strong earthy smell. This time I ate the roasted catfish in the small building without the earthy smell, and I saw that the guests at the next table also came here specially to eat the roasted catfish.



The steamed dumplings were very delicious, but a bit small. The waiter said they were sold in two trays. I thought I wouldn't be able to eat them, but they were actually about the same size as ordinary dumplings.

Address: No. 12, Xinhua Street, Tongzhou District

5.

Qingcheng Hotel



I found an Inner Mongolian-style restaurant in Changping that has been operating for many years. The owner is from Hohhot, which means the green city in Mongolian.

Because the eastern part of Inner Mongolia also belongs to Manchuria, the food style is similar. Here you can eat Inner Mongolia shaomai and sweet and sour pot dumplings.



The wall is hung with a banner presented by the Changping Mosque. There is also an authentic Hohhot restaurant in Beijing called Anne Majia Shaomai Restaurant.

, although the boss is also a Hui from Hohhot, I think the taste is not very authentic. If you want to eat delicious shaomai, I suggest you go to Huayunlou Shaomai Restaurant in Changping.

Or Yixing and Shaomai Restaurant in Daxing District



Halal Guobao Pork is not easy to eat in Beijing. I miss this bite all the time after leaving Northeast China.



There are also pot stickers here, which are traditional snacks from Inner Mongolia.



Oatmeal wowo is a home-cooked noodle dish from Inner Mongolia, which needs to be dipped in the mutton soup on the side.

address:

No. 14, Donghuan Road, Changping District

6.

Khan Baba Pakistani Restaurant



Khan Baba is a very famous Pakistani chain restaurant. There were two original restaurants in Beijing. The Sanlitun store has been closed, and now only the Wudaokou one remains.



Khan Baba does not sell alcohol

Batie is very reliable in this regard, and Khan Baba’s cooking is also delicious. Their freshly baked naan bread is particularly satisfying when dipped in curry chicken.



There are many halal Indian and Pakistani restaurants in Beijing, but I heard that some of them have questionable ingredients, but you can rest assured that Khan Baba’s ingredients are delicious. There is a buffet here at noon, and there are especially many foreigners who come to break their fast in the evening of Ramadan.

address:

2nd floor, north side of Jixin Building, Wudaokou

7.

Hong Yun Lou Hong Kong style tea meal



Hongyunlou was originally a halal Beijing cuisine restaurant in Tuanjie Lake. Recently, a new style halal restaurant opened in Zizhuang, Nanlou, which serves both Beijing cuisine and Hong Kong-style tea meals.



After looking at their menu, I wanted to try a lot of Cantonese tea snacks, so I made an appointment with 10 friends to have a dinner party.



Shrimp Wonton Noodles



Steamed steak with pickled vegetables



Hong Kong Style Shrimp Dumplings



Leek and shrimp rice rolls



We basically ordered all the signature Cantonese tea meals in the store, and there was no one that was too bad, and the preparations were very particular.

I have previously recommended a Nanpai Muslim noodle restaurant called Shangzi Street next to the Nanxiapo Mosque.

, sells southern noodles like Guangzhou Bamboo Noodles, but later changed its style and switched to selling haggis soup and siu mai. The taste has also changed, so now this is the only restaurant in Beijing that serves traditional Cantonese cuisine.

Address: Exit C from Zizhuang, South Building of Metro Line 7, walk 100 meters, inside Kuche Town.

8.

Huaxi

Reform and Clearing

Real hot pot



The original Yilao Baiwei dipping hotpot in Changying has changed its sign, and the boss is still the same team. Now they are making a new style hotpot, and the recipes are slightly different from the original.



This store has a nice environment, with two floors and private rooms. The waiters are quite polite and will greet customers proactively. The snacks are self-service, with a complete range, suitable for people of all tastes. There are also unlimited fruits and snacks available.



You can choose a small pot for single person, which is more hygienic. I tried mushroom pot and VC tomato nutritious pot, and I could also order braised beef brisket and some snacks.



Seeing Baoding's famous snack Beef Cake on the menu, I asked the boss and he was indeed from Hebei.

Address: No. 13B, Changying National Homeland

9.

special wealth

Burger



Tefucker Burger is an American chain brand. It has two branches in Beijing, one in Liangmaqiao and the other in Financial Street. The Financial Street branch is the same Irish sandwich shop. There is no alcohol here.



The ingredients are Australian halal meat, and the store hangs a halal certification certificate.



Chicken and beef are all halal meat. Buy eight burgers and get one free. If you collect eight consumption records, you can exchange for a burger.



The fries are available in thick and thin styles, and the burgers are available in one, two, or three layers of beef, plus cheese. The Fook Burger is the best burger I've ever had.



Note that the opening hours of Financial Street are short, only open until 8pm, closed on Saturdays and Sundays, and the Liangmahe store has longer opening hours.



The chicken salad sold at the Irish sandwich shop next door is very large.

Address: B1, Building B, Financial Street Center, Xicheng District.

10

Biteapitta Jewish Restaurant



The owner of this store is a Middle Eastern Jew, but the ingredients are halal. There is a halal certification certificate on the boss's desk. There is only one restaurant in Beijing that uses kosher certified ingredients on Jiangtai Road, but it is currently only open to Jews and is no longer open to the public.



There are many Hebrew books in the store, and the diners are mainly foreigners.



Bata bread is very soft, and eating it with hummus is a traditional way of eating in the Middle East.



The dishes are carefully prepared and delicious, and the per capita consumption is about 100 yuan.

Address: 2nd floor, Tongli Building, Sanlitun North Street

1

1.

ASHRAF Arabic Restaurant



There is a Palestinian Arab restaurant near the Shunyi International Exhibition Center. There are now two Palestinian restaurants in Beijing. The other one is called AL Safir Arab Restaurant in Liangmaqiao.

, neither store sells alcohol.

But this Ashraf is probably the best Arabic restaurant I have ever eaten in Beijing, but it is far away from the city. The business license shows that the owner's name is Aseraf, which is the name of the restaurant, and the average consumption per person is 70 yuan.



Most of the diners are foreigners, and most of the residents in the nearby community are foreigners.



The adzuki bean soup is rich in flavor.



Kaipusai Chicken Rice, the chicken is fragrant and rotten, and the rice has a moderate texture. It is the signature of this restaurant.

Address: Next to Chaoshan Beef Hot Pot in Rongxiang Plaza, Shunyi, it cannot be found on the map.

12. Xifentang Xinjiang Rice Noodles



A very exquisite Xinjiang rice noodle shop. In recent years, I have discovered that many Xinjiang restaurants have fashionable names and decoration styles, full of creativity, and will whet your appetite.



There are many halal rice noodle shops in Beijing now, such as Ah Zhen Rice Noodles

, has opened several branches now, but I am more accustomed to eating the noodles from Xifentang, and I don’t think they are particularly spicy.

Xifentang is a chain store with four branches located in Chaowai, Fengke, Wangjing and Shangdi.

Address: Building 0189B, Chaowai SOHOD, No. 6 B, Chaowai Street

13. FIRESIDE (French Halal)



There is a fashionable halal restaurant called Rongshi in Building E of Tianjie World City. It serves French food and other Western food. It is said to be cooked by a Michelin chef. The business is booming and the environment is elegant. It is suitable for dates and dinner parties. However, the price is slightly expensive, with per capita consumption of about 200 yuan.



There is a halal reminder at the door, and there is also a halal sign in the store.



The Australian beef roasted with squid ink and green onions looks like an ink painting. The black stuff on top is the squid ink, which is edible. The Australian beef is really delicious, tender and juicy.



Foie gras Italian rice. Foie gras is a common and precious ingredient in French cuisine. It has a tender texture and melts in your mouth.



There are also roasted clams with tiger prawns, asparagus, and duck with whole grains and glutinous rice. The taste is hard to say. They are relatively niche tastes. Eat these to feel fresh.

Address: 1st Floor, Building E, No. 9 Jinhui Road

14. The hotpot is called spicy hotpot



The name of the halal spicy hotpot restaurant near Gaomi Store in Daxing District says it is the first halal hotpot in Beijing, but as far as I know, at least before 2014, the halal canteen of Beijing University of Posts and Telecommunications sold halal spicy hotpot.



Next to it is the Starlight Film and Television Base. The environment is pretty good, relatively spacious, and the incense pot tastes good.

Address: No. 107, Unit 3, Building 1, No. 39 Chunhe Road, Daxing District

15. Guhuai Street Mawu Hu Spicy Soup Pan-fried Buns



There are hot and spicy soup and noodle restaurants everywhere in Henan, and most of them are halal. However, it is not easy to eat halal hot and spicy soup in Beijing. This time I can finally satisfy my appetite.

Guhuai Street Mawu Hu Spicy Soup is a well-known brand in Xuchang, and the taste of this store is also very authentic.



The fried buns are crispy on the outside and filled with beef filling.



Hu spicy soup is slightly spicy, and there are chunks of beef in it. Currently, Guhuai Street has opened three branches in Beijing. And the restaurants in Beijing where you can eat halal Henan spicy soup and braised noodles include Jingchang Liangji Braised Noodles and Xu Yiwan Braised Noodles.

Address: Phase II, Shibao Street, Zhongguancun, Haidian District

16. Hu Ji Original Beef Soup



A beef soup shop run by Huainan Muslims in Anhui Province. This shop has been open for more than five years and has a similar style to Huai'an.

The taste is stronger. One beef soup can be paired with two special sesame cakes. The sesame cakes have chopped green onions and cost only 2 yuan each. A bowl of beef soup costs 18. You can add noodles or rice noodles. The sesame cakes are crispy.

The store is decorated with Hui style characteristics, clean and tidy, and the service is attentive.



I often order their takeout set, which includes a beef soup with a sesame seed pancake and a bottle of Wahaha AD calcium milk.



You can choose to add rice noodles or noodles to the beef soup.

Address: 1st Floor, Shuangtian Building, No. 30, North Third Ring West Road

17. Hailie Yunnan Halal Restaurant



Hailie Yunnan Restaurant does not sell alcohol

, the environment and taste are all good. I tried Zhaotong potato chicken, crispy beef, black goat milk cake, beef rice noodles, and passion lemon juice. They all tasted delicious and are suitable for dates. The average consumption per person is 60 yuan.



Existing Yunnan restaurants in Beijing include Dian Xinyuan and Yingfeng in Yizhuang.

Yunnan Grilled Bait Nuggets and Ayi Dian Chang Halal Yunnan Dishes

, Hailie is the most authentic and halal, and is worth recommending.



Black goat breast fan

Address: First Floor, World Financial Center

18. Xi’an Jia San Baozi



It is the Beijing branch of Xi'an's time-honored Jia San Guan Tang Baozi. It has been operating in Beijing for more than ten years. Various Xi'an halal snacks are sold inside, including steamed buns, barbecue, steamed beef, etc.



When filling soup dumplings, you need to take a small bite first, drink the soup, and then eat the dumplings.



I prefer eating this stew. Xi’an delicacies in Beijing include old Xi’an restaurants

and Lao Yang’s family in Xi’an

Restaurants, and the newly opened Huifang Snack City in Bai Rong

, but in terms of taste, I prefer Jia San.

Address: No. 1, Baiyunguan Street, Xicheng District

19. Eating noodles in Drum Tower



I discovered an internet celebrity restaurant on Dianping. I initially thought it was a misclassification by Dianping because the restaurant did not have an obvious halal label. Later, I found out through reviews that this restaurant was a halal restaurant.

The boss is a Hui from Beijing, and is the wife of the lead singer of the band Mi San Dao. She lives in Niujie Xili, and the halal mark is in a particularly inconspicuous place in the store. It is a Western-style rock music restaurant.



The name of the menu is more unique, a grilled chicken leg, but the name is Badahammer.



The name is Gold Medal Bolognese Noodles. When I serve it, it looks like fried noodles.

Address: No. 25, Donggong Street, Gulou East Street

20. Chengji Shanxian Sheep Soup Restaurant



I didn’t expect to be able to drink delicious mutton soup in Beijing. Shan County is the name of a place in Shandong and is famous for its mutton soup.



Oil and salt sesame cakes are hollow inside and are used to soak in mutton soup and eat beef with soy sauce.



The soup is milky white in color, a natural color made from sheep bones.

Address: Sanzhong Lane (near Xingfeng Street), Daxing District, about 525 meters away from Huangcun West Street Station

21. Suzhou Muslim Restaurant



Many friends thought this restaurant was a Suzhou-style halal restaurant when they saw the name. In fact, it is not. This restaurant is located in the Suzhou community near Beijing Station. It is an authentic old Beijing restaurant.



Every time someone asks me where to buy authentic old Beijing noodles in Beijing, I will recommend this restaurant. I also love the noodles in this store. If I take the bus from Beijing Station on a business trip, I will go here for a bowl of noodles.

Address: No. 36, Suzhou Hutong, Dongcheng District

22. Oliya Halal Bakery



This is a mid-to-high-end halal pastry shop. There are very few halal pastry shops in Beijing. to Olia, there is also Changying’s Mai Lianshi.



A variety of exquisite desserts are made with cream imported from New Zealand. Niujie Halal Supermarket also has a counter and sells a variety of Western fast food, such as pizza, hot dogs, and burgers.

Address: No. 06, Building 56, Changying National Homeland, Changying Middle Road, Chaoyang District

23. Take care of Halal Korean charcoal barbecue



This restaurant was originally described as Korean BBQ, but due to the THAAD incident, the business was affected, so the boss removed the word "Korean". After all, the boss is from Changying and has nothing to do with Korea.

Go up the stairs to the second floor, and there is a unique cave inside. The entire building was bought by the boss himself, and the next door was rented to the three Chang Ying brothers.



There are waiters helping you grill the meat throughout the process, so you don’t have to do it yourself. You can also eat egg custard and cheese from the grill.



There are halal miso soup, bibimbap, and cold noodles. This restaurant is my favorite barbecue restaurant. I have to have a meal here every once in a while.

There is also a Korean halal barbecue restaurant in Shunyi called Flame Space

, the taste is not as good as taking care of it in person.

Address: Next to the Yunding Billiards Club opposite the south gate of Minzujiayuan Community, Changying Middle Road (west side of Minzu Primary School)

24. Shandong silly thick pancakes



The name "Si Da Chou" may come from the fact that the guy who makes pancakes looks relatively honest.

The pancakes from Shandong are completely different from those in Beijing. They taste crisper, but the store can also make traditional pancakes from Beijing, and later added a lot of flavors.



This store was originally located in Jiaozi Hutong. Later, due to the demolition of the wall and the construction of holes, it was moved to the vegetable market in Input Hutong. Several new flavors were added, but I still like the classic version the best.

Address: Enter the entrance of the Hutong Muslim Market

25. KAVKAZ Caucasus Russian style restaurant



There is a Caucasian-style restaurant on Chaoyang Shenlu Street. There used to be an Azerbaijani restaurant called Buckley next door with a similar style, but it closed. Another halal Russian-style restaurant NAIL also closed. It is not easy for this restaurant to survive today.



Russia's famous dish, red cabbage soup, is drunk before the main meal as an appetizer.



Azerbaijani dumplings. Historically, people in the Caucasus have been eating dumplings for a long time. The dumplings they make are much smaller.



Azerbaijani soup dumplings, maybe because the boss is Azerbaijani, so most of the waiters in the store are Azerbaijani, and their Chinese is not very good, but their Chinese skills have improved in recent years.

Address: East of Shenlu Street, Chaoyang District, Beijing

26. Iranian Food



It used to be called Persepolis, but now it is renamed Iranian Cuisine. The cooking style has not changed. It is a relatively high-end halal Iranian restaurant.



I have been here many times. There is a buffet at noon, and I have eaten their saffron rice and barbecue.

Address: No. 1-3, Tuanjie Lake Workers Stadium North Road, Chaoyang District

27. Alameen Lebanese Restaurant



The only Lebanese food restaurant in Beijing. Middle Eastern restaurants in Beijing are all called Arabic restaurants, but the flavor is slightly different. The owner is Lebanese, married to a wife from Xianghe, and has settled in Beijing. The restaurant is located next to the German Embassy in Sanlitun. 10% off on all events during Ramadan.



Lebanese grilled lamb chops, among Middle Eastern cuisines, excluding Turkish cuisine, is the most exquisite Lebanese cuisine and is a model of combining East and West.



The very popular Mexican chicken burrito is made by wrapping chicken in a tortilla.

Address: Next to the German Embassy in Sanlitun

28. Moon Tower Shenyang Muslim Old Restaurant



Moon House is a new halal restaurant opened by the Shenyang Hui Muslims in Beijing. You can enjoy authentic Shenyang-style pot roast pork and siu mai.



The beef siu mai tastes basically the same as what I had in Shenyang, and it gets good reviews.



The sweet and sour Guobao Pork is also from Shenyang. I hope that one day I can eat the salty Guobao Pork in Beijing.



The famous Northeastern dish is chicken stewed with mushrooms. The store also has Northeastern specialty barbecue, seafood, river fresh food, etc. The overall level is excellent.

Address: Building 44-2, Heng7tiao, Songjiazhuang

29. Desert Rose Turkish Restaurant



Due to the impact of the epidemic, the Dardaniel restaurant on Shenlu Street has closed. The only large-scale Turkish restaurants in Beijing are Desert Rose and a Turkish fast food restaurant called Doner.

Fortunately, the quality of Desert Rose is not much worse than that of Dardanelle, and it is also a non-alcoholic restaurant.



Türkiye BBQ set with fries and rice.



Türkiye pizza, similar to pizza, except that the pizza is round, is my favorite Turkish staple food.



Pan-fried salmon, I used to eat salmon a lot in Dardanelle, the taste is the same.



Spaghetti, Turkish cuisine is closer to Western food, so spaghetti is also delicious.

Address: Shenlu Street, Chaoyang District

30. Qingxiangge Dalian Seafood



A halal restaurant chain in Beijing that specializes in Dalian seafood. It has been in business for more than ten years. It has stores in Fuchengmen, Dongdaqiao, and Jiande Bridge, as well as takeout windows.



Scallops with garlic vermicelli, as well as various oysters and mackerel dumplings are a bit expensive but taste good.



Address: Next to Dongdaqiao Subway Station, Chaoyang District

31. Hongbin Building



Although Hongbin Building was moved from Tianjin to Beijing at the request of Premier Zhou, more than half a century later, Hongbin Building is now completely localized and is one of the representative brands of halal catering in Beijing. It is known as the first halal building in Beijing.



Someone asked me to recommend which halal roast duck is delicious in Beijing. If you don’t care about the budget, I would recommend the roast duck in Hongbinlou, and of course the cheaper Dashuntang.

Roast duck, Chuxianglou’s new creative cuisine

Roast duck with caviar.



Hongbin Building is known as "river seafood, whole sheep banquet", where you can eat all kinds of seafood and whole sheep banquet.

Address: 2nd Floor, United Building, Building 1, No. 20 Chaoyangmenwai Street

32. Tang Ma Xiaojun Liver Skewers Hot Pot



This is the second حلال Chuanchuan hot pot restaurant in Beijing, the first one is Yin Ma Steng

, the advantage of this restaurant is that it makes delicious snacks.



You can pick up the skewers and pay with your signature after you finish eating. Sichuan hot pot is quite spicy, so you can also choose Yuanyang hot pot here.



When eating Sichuan hot pot, remember to use sesame oil and garlic paste as dipping sauce. The sesame oil and garlic paste can cool down the food without being too salty. This is the Sichuan way of eating.



Ice powder is a must-have for hot pot. It can relieve the spiciness. It tastes like jelly and is very refreshing.



Brown sugar glutinous rice cake is also one of the common desserts in Sichuan hot pot restaurants. One bite of spicy oil skewers and one bite of brown sugar glutinous rice cake will fully stimulate your taste buds.



Fennel twists, this is the first time I tasted this. I was amazed by the taste. It can be sold as a snack on its own.



The short crispy pork is also in line with my taste. It is crispy and delicious. The snacks in this skewers shop are really delicious.

Address: B1, First Phase Outlets, Fangshan District

33. Jubaoyuan Shabu-Shabu Pork



There are so many copper pot charcoal shabu-shabu restaurants in Beijing. I have eaten here and there, but my favorite is Jubaoyuan.

Because Jubaoyuan not only has good meat quality, but also the toppings, side dishes, sour plum soup, and sesame cakes that go with the hot-boiled meat are all delicious. The only drawback is the long queue time.



The queuing problem has eased during the epidemic, but the takeout window on the first floor of Jubaoyuan still has long queues every day, even during the Spring Festival.

Now Jubaoyuan has four or five branches. They are all directly operated and do not accept franchises. The taste is not much different. The Niujie store is the most popular.



Jubaoyuan’s signature biscuits are basically liked by everyone who has eaten them. Many people come to Jubaoyuan just to eat these biscuits. In the past, the purchase limit of sesame biscuits per person during peak hours was three, but now you can buy them as you like and take them away.

Address: Niujie Xili, Xicheng District

34. White Diamond Xinjiang Food



There are a lot of Xinjiang restaurants in Beijing now, and the overall quality is good. There are a few brands that stand out. My favorite is White Diamond Food.

Bai Diamond does not sell alcohol, but the owner is from southern Xinjiang. Most of the people who come to eat in the store are from Xinjiang. The grilled naan here is freshly baked, and the soaked milk is particularly fragrant. In the summer, they also sell homemade ice cream.



Whether it's noodles or rice, it's delicious. There's also barbecue and pigeon soup, which is very exciting.



There are very few Xinjiang restaurants in Beijing now that are purely run by Uyghur brothers, and they are so authentic that my Xinjiang friends also said they are delicious.

Address: Walk 500 meters northeast from Exit B of Shilihe Metro, Chaoyang District

35. Hansanshi beef soup



A new beef soup shop with Baoding characteristics has opened on the third floor of the Capital Outlet in Changyang Town, Fangshan. This shop is a sub-brand co-founded by Yiqingzhai, a time-honored brand in Laishui, and Han Lei, the famous singer. Han Lei was the same Han Lei who sang the theme song "Borrow from Heaven for Another Five Hundred Years" during the Kangxi Dynasty.



Yiqingzhai started in 1979. The founder Fu Zhenzhong opened the first local halal restaurant in Laishui, Baoding. Han Sanshi comes from the name of the singer Han Lei. It is the first catering project of Han Lei's company. Han Lei is Mongolian and a native of Hohhot.



Beef soup, beef noodles, and beef cakes are the signatures of this shop. Since Yiqingzhai is famous for making beef soup, you can use this beef soup to make noodles and cakes.



When drinking beef soup, you should pair it with their chubby biscuits, which are very fragrant. The chubby biscuits taste like bread, and when mixed with beef, they taste almost like hamburgers.

Address: First, Changyang Town, Fangshan

Outlet

Sri Lanka

Three layers 3-E05

The outbreak of this epidemic has indeed caused a heavy blow to Beijing's catering industry, but there is also good news...

Recently, the dostis of my Muslim insurance brokerage team and I have frequently broken fast on Shenlu Street, and unexpectedly discovered that a new store was being renovated...



This is the "Rumi's Secret" pictured above. Rumi is the world-famous Sufi master Rumi. This is an international chain brand with 97 branches in the Middle East and Europe. It has been launched in Beijing and will expand to other cities in the future. The Beijing store will open on June 1. We are very much looking forward to the surprises this restaurant can bring us.

This seems to be a good sign, indicating that the halal catering market in Beijing will continue to flourish... view all

Reposted from the web

Summary: This eighth Beijing halal restaurant roundup covers Xinjiang, Hui Muslim, Palestinian, Pakistani, Turkish, and local Muslim-friendly food spots, with dishes and locations kept from the original guide.

Xinjiang Hui Muslim home-style cooking One Yellow Carrot (Yige Huangluobo), Liaoning Hui Muslim spicy hot pot (malatang), Hebei Daming Hui Muslim meat pie noodles (roubing yimian) Liaoyuan, Hebei Chengde Hui Muslim steamed dumplings (shaomai) Dongtucheng branch, Xilaishun Xisi branch, Longfu Mosque market, Heilongjiang Suihua Hui Muslim Ma's Muxiangyuan Baizhifang branch, Turpan Uyghur restaurant Tianshan, Niujie cafe Sanwanghu, and Heilongjiang Hui Muslim iron pot stew (tieguodun).

Xinjiang Hui Muslim home-style cooking One Yellow Carrot (Yige Huangluobo).

I wonder if any fellow friends (dosti) remember ten years ago in 2016, when there was a small shop in Beijing's Shifoying area called Two Spoons (Liangge Shaozi) run by two best friends from Changji. The head chefs were the sisters' mothers, and they made authentic Xinjiang Hui Muslim home-style food. Back then, I wanted to eat there every day. Their hand-pulled noodles (latiaozi) and meatball soup (wanzi tang) were the most authentic I had ever eaten in Beijing. Unfortunately, after the city started clearing out small shops that had broken through walls to create entrances, they were forced to close. Other Xinjiang Hui Muslim shops have opened in Beijing since, like the hand-pulled noodles (latiaozi) at Jianghu in Wangjing, which are very good. But for ten whole years, I never again tasted that specific home-cooked Xinjiang Hui Muslim flavor in Beijing.

A while ago, I heard that a new Xinjiang Hui Muslim family restaurant called One Yellow Carrot (Yige Huangluobo) opened in 798. It is also run by two Xinjiang sisters, with their mother as the head chef. I went to try it on the weekend. The place was packed, and we had to wait for a few tables to clear before we could get in. The service was great. The owner was very enthusiastic and introduced the dishes to every table.

We ordered tiger skin peppers (hupi lazi), cold starch noodles (liangpizi), meatball soup (wanzi tang), pearl meatballs (zhenzhu wanzi), and beef stew (niurou huicai). The best thing they make is the meatballs; they taste exactly like the ones made at home. The meatball soup (wanzi tang) was good overall, but the biggest problem was that the broth was too clear. At first, I suspected it was just plain water, but I asked the staff and they confirmed it was beef bone broth. I feel it hadn't been simmered long enough to bring out the flavor. Also, they only give you one steamed oil flower roll (youtazi) and you cannot buy them separately. While I understand that many Beijingers might not want to eat oil flower rolls (youtazi), there are people like us who grew up with Xinjiang flavors and feel that meatball soup (wanzi tang) must be paired with a few of them.

The cold starch noodles (liangpizi) were also quite good. The sauce is probably the best-seasoned one in Beijing. Anyone who has eaten the three cold dishes (sanliang) at a Hui Muslim place in Xinjiang would recognize that their sauce is very authentic. However, I still think a hot sauce has more flavor.

The pearl meatballs (zhenzhu wanzi) and beef stew (niurou huicai) were different from how we make them at home. Of course, I am used to the Hui Muslim style from the Saybagh District in Urumqi, and Hui Muslim cooking styles vary across Xinjiang. The pearl meatballs (zhenzhu wanzi) were a bit loose and fell apart as soon as I picked them up. I feel they should be firmer. The meatballs and beef in the beef stew (niurou huicai) were quite good, and the spicy pepper skins (lapi zi) were very authentic. They were extremely spicy, though, so friends (dosti) who cannot handle heat might struggle.

Overall, I am very happy that Beijing has another Xinjiang Hui Muslim family restaurant. I hope they continue to do well. Congratulations.



















Liaoning Hui Muslim spicy hot pot (malatang).

After work, I went to a spicy hot pot (malatang) shop run by a Liaoning Hui Muslim family at Chaowai SOHO. They have spicy hot pot (malatang), spicy mixed noodles (malaban), deep-fried skewers (zhachuan), mixed cold noodles (ban lengmian), and also sell seaweed rice rolls (zicai baofan). They mainly serve takeout for the office workers upstairs, and the dine-in area is very small.

The spicy hot pot (malatang) has that old-fashioned Northeast style with a thick sesame paste flavor. It is salty and sweet, which I really like. The deep-fried skewers (zhachuan) are sprinkled with a dry seasoning of cumin, sesame, and salt. The chicken and sausages were delicious, but the fried lotus root was a bit dry and hard. The mixed cold noodles have a good texture, but they are warm instead of cold, which I don't really like. I ended up packing the seaweed rice rolls (gimbap) to eat at the office the next day at noon.

















Hui Muslim meat pie (roubing) and braised noodles (yimian) at Liaoyuan in Daming, Hebei.















Hui Muslim steamed dumplings (shaomai) at the Dongtucheng branch in Chengde, Hebei.

After work, I went to the newly opened Chengde steamed dumpling restaurant, Dechengli, in Dongtucheng. Their Fengtai branch is larger and sells the eight big bowls (badawan) feast, while the Dongtucheng branch is smaller and focuses on steamed dumplings, steamed meat dumplings (zhengjiao), and the Chengde specialty almond tea (xingrench).

The shop is run by a Hui Muslim couple from Chengde. They steam the dumplings and brew the almond tea to order in an open, clean, and bright kitchen. I used a group-buying deal for steamed dumplings with a side of vegetarian radish ball soup. The steamer comes with eight dumplings; the skins are thin and the filling is firm, almost like a meatball. The vegetarian radish balls are also very good. The almond tea is six yuan for a big bowl. It has a very rich almond flavor and tastes great.













Xilaisun Xisi branch.

A new Xilaisun opened at the entrance of Xisi Sixth Alley, so I finally don't have to run to the Hepingmen branch every time. However, the Xisi branch is quite small and has fewer dishes. The staff said if you want to eat dishes from the main store, you can call one day in advance to order.

We ordered the classic Ma Lianliang duck, roasted lamb (shaoyangrou), stir-stir-fried meat slices with fresh mushrooms, diced chicken with cashews, mixed wild mountain vegetables, and sesame paste sugar flatbread (majiang tangbing). We also ordered an extra portion of lotus leaf buns (heyebing). Ma Lianliang duck is my favorite. I think it tastes better than Beijing roast duck, and the leavened lotus leaf buns are much better than the thin pancakes served with roast duck. Their roasted lamb skin is a bit hard, but the flavor is very fragrant, and it tastes great tucked inside a lotus leaf bun. The diced chicken with cashews is a little salty, but very fresh. The mixed wild mountain vegetables are not salty and are fine to eat on their own. The stir-stir-fried meat slices with mushrooms are delicious and go well with both rice and lotus leaf buns. The children really like the sesame paste sugar flatbread.

In short, Xilaisun has always been a Beijing restaurant I highly recommend. If you are in the north and have a small group, like a few friends or a family of three, I recommend coming here. Friends in the south should still go to the Hepingmen branch for a wider variety of dishes.



















Longfusi Market.

I went to the market at Longfu Mosque before the Spring Festival. I heard later that it became a permanent fixture, so I stopped by for a walk after work a while ago. Longfu Mosque has really turned into a pedestrian street now. There are security guards at every entrance to keep cars out, so you don't have to dodge traffic while walking around. The stalls in April are quite different from the ones in February. Coming in from the north, you'll find Longfu Mosque Snack Shop and Baikui. A bit further in is Wanhe Beef, and across from the main building entrance is Jinfang. To the east, by the entrance of the Donggong cinema, is Lianying Shaomai (steamed dumplings). The weather is warmer now, so it's easy to grab a snack outdoors after work. There are tables and chairs available.

Longfu Mosque Snack Shop and Baikui are right next to each other with four tables. I arrived after 5:00 p.m. and it wasn't crowded, but it was full by 6:00 p.m. I started with the ingot-shaped dumpling soup (yuanbao tang) and pea flour cake (wandouhuang) at Longfu Mosque Snack Shop. It tasted just like the regular shop. The dumplings are wrapped fresh. Then I had a fried chicken leg at Baikui. It tasted the same as the shop, but it wasn't freshly fried and was only lukewarm. The skin got tough after I heated it in the microwave.

After eating, I bought some mung bean milk (douzhi) at Jinfang. The bagged mung bean milk at Jinfang is their own brand, while the bottled version is from Jinxin. It's time to drink cold mung bean milk in the summer. My son really likes it.



















I had a beef and cilantro roll on a hot plate and a meat burger (roujiamo) at Wanhe Beef on Longfu Mosque Street. It's a Lanzhou-style restaurant, and there are seats in front of the stall. The beef and cilantro roll was 4 yuan and quite tasty. The meat burger was also good, but at 15 yuan, it didn't have much meat, so it wasn't really worth it.









Mashi Muxiangyuan, a Hui Muslim restaurant from Suihua, Heilongjiang, at the Baizhifang branch.

A while ago, I ate at Mashi Muxiangyuan, a Hui Muslim restaurant from Suihua, Heilongjiang, in Fangzhuang. It tasted good and wasn't expensive. I recently heard they opened a new branch in Baizhifang, so a friend and I decided to go try it.

The new shop was busy. We ordered sweet and sour pork (guobaorou), pickled cabbage with vermicelli, stir-fried beef brisket (liu xiongkou), and dry-braised sea bass. The sweet and sour pork was appetizing, though the crust was a bit hard. Overall, it was okay. The pickled cabbage with vermicelli was the best. At 28 yuan, it was a good price and went perfectly with rice. We almost finished it as soon as it arrived. The dry-braised sea bass was also delicious. It was well-seasoned and had very few bones. I have to criticize the stir-fried beef brisket. The portion was small, so they added a lot of large onion chunks to fill the plate. That was unnecessary. I've never had it served with that many onions when eating in Northeast China. If the portion is small, they should just use a smaller plate.

Because it was so crowded, we waited a long time for our food, so the restaurant gave us complimentary yogurt and lamb liver with garlic sauce. Their lamb liver was quite good. It didn't have any gamey smell at all and tasted great even on its own. I have to give them credit for that.













Tianshan, a Uyghur restaurant from Turpan.

I used to go to those Uyghur restaurants on the upper street of Ritan Park every time I took my child there for a walk. I decided to try somewhere new this time, so I went to Tianshan Restaurant near Xiushui Street. It is actually not far from Ritan Park, but I rarely go that way, so this was my first time eating there.

The owner is a Uyghur from Turpan and is very welcoming. We ordered big plate chicken (dapanji), mixed noodles with long beans (jiangdou banmian), spinach with gluten (bocai mianjin), and grilled meat skewers (kaorou). Overall, it was quite authentic. I watched them pull the noodles in the open kitchen; they were very chewy and on the firmer side, which my son loved so much he ate a lot by himself. The long bean dish was also great. The sauce tasted just right, and the meat was firm and chewy, not like the soft, soggy kind that has been marinated too long. The grilled meat skewers were very tender, which the kids especially liked. The big plate chicken was just okay. It used standard broiler chicken, but the flavor was decent. The spinach with gluten is hard to find in Beijing, and it was sour and very appetizing. The Uyghur style is a bit oilier; Hui Muslim families from Xinjiang usually use less oil when they cook.

















Niujie Cafe Sanwanghu.



















Heilongjiang Hui Muslim Iron Pot Stew.

Last Sunday afternoon, I took my son to Madian Park to play on the slides and burn off some energy, then we went to eat at Uncle Oyster's Iron Pot Stew (Haoshu Tieguodun) in Jiandemen. The big rooster set meal is a great value. It includes half a chicken, cabbage, vermicelli, potatoes, three cornmeal flatbreads (tiebingzi), and a plate of smashed cucumber, plus they gave the kid some milk skin yogurt (naipizi suannai) for free.

After the pot arrives, you stick the flatbreads on the side first, then set a timer for 15 minutes. When the time is up, you open the pot, add the vermicelli, and set another 5-minute timer before it is ready to eat. The saltiness is suited for Northern tastes. If you are from the South, you can tell the staff to make it lighter. We asked for it to be lighter because of my son, and he didn't find it too salty. The portion size of the set meal is plenty; it is just right for two adults.

They also have noodle lotus root (mianou), which was my first time trying. I looked it up and it is popular in Shandong and Henan. It is basically tube-shaped gluten made from wheat flour, and it is very chewy. The usual way to serve it is with sesame paste and garlic. They make it with a very strong garlic flavor, which really brings out the taste.

















Part 1: 10 Halal restaurants in Beijing worth trying: Pakistani restaurant Lahore Courtyard, Henan Jiaozuo beef knife-cut noodles Mai Mai Hong, Halal Mongolian food Hulun Aile, West African Ghana Tribe Garden, Xi'an Xing Laosi meatball spicy soup, Xinjiang Changji Jinying meatball soup, Xinjiang Hotan Canteen, Syrian BRBR, Beijing fusion food Gulou Eating Noodles, and Beijing traditional food Xilai Shun.

Part 2: 10 Halal restaurants in Beijing worth trying (Part 2): UAE restaurant Gulf Mandi, Xinjiang Mansion Xihan Meatball Soup, Xinjiang Mansion Lobby Altai Afternoon Tea, Muhejia Rotating Hot Pot, Xinjiang Urumqi Nazilan (closed), Beijing pastry shop Baoyuanzhai (closed), Pakistani Samosa China-Pakistan Friendship Restaurant, Master Ma's Roast Duck (closed), Bangladeshi Benjibi Restaurant, and Huairou Shihu Cheng Resort.

Part 3: 10 recently tried Beijing restaurant recommendations: JM Italian Coffee Dongsi Branch, Halal Hunan food Huixiangyun Stir-fry Wangjing Branch (closed), Shandong Dezhou Old Ma's Lamb Soup and Steamed Dumplings, Sanlitun Philly Cheesesteak, Pakistani Roma Restaurant, Muyuzhai Rotten Garlic Lamb Intestines, Inner Mongolia Lianying Shaomai Grassland Pomegranate Red, Wangfujing Gansu Spicy Hot Pot, and Yuezhen Yayuan Halal Courtyard Restaurant.

Part 4: 10 Halal restaurants in Beijing worth trying (Part 4): Hotan Rose Pilaf Yizhuang Branch, Taiba Western Bakery, Taiba South Sanlitun Road Street Shop, Zhaotong Small Meat Skewers Guijie Ganmaya BBQ (closed), Bai Xiaobei Heilongjiang BBQ, Yunnan Muwenzhai Dry Pot Beef, Sanlitun Xinjiang restaurant Jiangjiang, Huixiangyun Halal Hunan Restaurant Zuojiazhuang Branch, Yili Ice Cream Shop Bazaar Sweetheart, and Dongzhimen Inner Street Qianyuan Hotel.

Part 5: 10 halal restaurants in Beijing worth trying (Part 5). Sandyq Kazakh Restaurant, Kashgar Restaurant, Ahmed Restaurant, Jingbalang Naan Bazaar, MacMac Lebanese Restaurant, Humaer Xinjiang Specialty Food, Lao Huihui Dumpling Restaurant (Zoo branch), Fresh Milk Town (Shuangjing branch, now closed), Nawab Restaurant, and Liu's Watch Repair and Barbecue.

Part 6: 10 halal restaurants in Beijing worth trying (Part 6). Hongyunlou Huaiyang Cuisine, Sanhe Beef Noodles (now closed), JM Coffee and Bakery (Daji Lane branch), Wanhe Fatty Beef, Xiangqing Roast Duck (now closed), Culture Pakistani Restaurant, Firenze Italian Restaurant, Niujie Dashuntang, Zhenweizhai Tianjin Cuisine, and Dardanelles Kids' Meal.

Part 7: 10 halal restaurants in Beijing worth trying (Part 7). JM Western Restaurant (Chaonei branch), Rose City Palestinian Restaurant, Baoding beef cover pancake (niurou zhaobing), Al Rayyan Pakistani Restaurant, Yili Loulan Restaurant (Guijie branch), Dianxinyuan Yunnan Cuisine, Muxiangyuan Heilongjiang Suihua Restaurant, Sanli Tun Turkish Restaurant, Chaoyangmen fast food stall, and Habibi Pakistani buffet. view all

Reposted from the web

Summary: This Tianjin food article follows Arabic restaurants representing Syrian, Yemeni, Tunisian, and Algerian cooking. It preserves the original restaurant details, dishes, photos, and travel observations while presenting the account in natural English.

Syrian food: Al-Andalus Restaurant.

We had Levantine food at Al-Andalus Restaurant in the Sunac Center, Nankai District. The owner is Syrian. Al-Andalus was the name Arabs used for the Iberian Peninsula during the Middle Ages. In the 8th century, under the Umayyad dynasty, it was a famous center for economy, culture, academics, and education, serving as a key bridge for cultural and scientific exchange between East and West.

We ordered the four-person feast set. It included lentil soup, cream of mushroom soup, a trio of hummus, lamb samosa (samosa), chicken shawarma (shawarma), four-season pizza, mixed grilled meats, black tea, and a crispy salad. We also ordered yogurt separately. Overall, the food is very authentic. It offers better value than Arab restaurants in Beijing, and you do not have to wait in line. Their yogurt is especially good. It has a rich, tangy milk flavor that beats many Arab restaurants in Beijing. The only downside is that the samosa pastry is a bit thick, more like the South Asian version than the thin-crust Levantine style.

























Yemeni food: Socotra.

Socotra is an island in the Arabian Sea, southeast of Yemen. In the Ming Dynasty, the Zheng He navigation charts called it Sugudala. Socotra Island became a World Natural Heritage site in 2008 and is famous for its dragon blood trees. The Socotra restaurant logo is a dragon blood tree, and photos of the trees hang in the shop.

We ordered the specialty soup, chicken lentil soup, lamb zurbian (zurbian) rice, mushakkal (mushakkal) stir-fried vegetables, fahsa (fahsa) beef stew, banana mango juice, and khubz (khubz) flatbread. Zurbian rice is similar to Indian biryani, as both are stir-fried with various spices. Their lamb is grilled and very fragrant, but we found the rice a bit dry. It also contained small bone fragments, so be careful if feeding children.

When visiting a Yemeni restaurant, you must try the classic Yemeni dish, fahsa beef stew. Fahsa is usually made with lamb, but they use beef. The meat is stewed until very tender, first in a large vat and then finished in a small pot. Besides ginger, garlic, and cumin, the stew requires a spice called fenugreek (hulbah). Fenugreek is what people in Northwest China often call xiangdouzi (bitter beans). Northwesterners dry the leaves and grind them into powder to steam buns, while Yemenis grind the seeds to stew meat. Fenugreek seeds expand in water and easily foam up when stirred in a bowl.

The classic pairing for fahsa is mulawah (mulawah) Yemeni bread, but they require you to order it in advance. We could only get khubz flatbread at the restaurant. Khubz is essentially the pita bread found in Levantine cuisine. Their version was quite hard and, honestly, not very tasty.



















Algerian tea and snacks: Lyn's Healthy Bakeshop.

We had Algerian afternoon tea at Lyn's Healthy Bakeshop on Chifeng Road in Tianjin. Chifeng Road is in the former French Concession area. There are many small Western-style buildings here, along with all kinds of little restaurants.

The owner is from Algeria and opened a small shop here for tea and desserts. It is likely the first Algerian restaurant in China. It is impressive to see Tianjin leading the way in international dining again!

You can order à la carte or choose an afternoon tea set. They serve both traditional Algerian desserts and Western pastries. They use maple syrup instead of white sugar for a healthier approach. This is probably the least sweet Arabic dessert shop I have ever visited!

We drank Algerian mint tea and an Algerian orange blossom lemonade called Sherbet Mazhar. The mint tea is brewed to order, so it takes a while. It has a very strong aroma, but since it is freshly brewed, you cannot get refills. Orange blossom water is definitely a signature Algerian drink, especially classic at wedding feasts in northern Algeria. This drink is made from orange blossom water distilled from bitter orange blossoms, mixed with syrup and water. It is very refreshing in the summer.

We ate Algerian baklava (Baklawa), apple pie, milk pudding (M'halbi), and cheesecake. Suleiman loved the cheesecake the most. Baklava was introduced to Algeria from Turkey during the Ottoman period. The Algerian version adds crushed almonds and orange blossom water, so the taste is different from the Turkish one.

Milk pudding (M'halbi) is a classic Middle Eastern dessert for breaking the fast and is most popular during Ramadan. The name M'halbi comes from Al-Muhallab, a governor of Khorasan during the Umayyad Caliphate. Legend says he once had a stomachache, and his doctor fed him rice flour cooked with milk and sugar. He liked it so much that he named the dessert after himself.

Finally, the food here is excellent, though the decor is a bit simple. If they could highlight the Algerian theme more, this place would definitely become a new trendy spot in Tianjin.



















Tunisian food: Sidi Bou Said.

There is a Tunisian restaurant called Sidi Bou Said (Blue and White Town) in Aocheng Plaza where you can eat Tunisian food. The shop is small. The owner is Chinese, and the head chef is Tunisian. Since there is only one chef, service might be slow when it is busy. It is best to call ahead and book a table. We were the only table when we went, so our meal went quite smoothly.

The name Sidi Bou Said comes from a small Mediterranean town northeast of Tunis. It is named after the famous Sufi saint Abu Said al-Baji, who is buried there. In the 1920s, the French painter and musician Baron Rodolphe d'Erlanger introduced the blue and white color scheme, turning it into a famous tourist destination in Tunisia.

We ordered the 3-4 person set, which included tuna fried triangles (Brick), North African eggs (Shakshouka), lamb stew, pasta with meat sauce, and a dessert called Kunafa. They served mint tea first, which is very Tunisian. Then they brought the Brick. It is a classic Tunisian snack filled with tuna, minced meat, a raw egg, and harissa chili paste, wrapped in a very thin pastry called Malsouka. The North African eggs are made with eggs, tomatoes, olive oil, harissa, and onions, then sprinkled with cumin and chili powder. Tomatoes were not actually introduced to Tunisia from the Middle East until the late Ottoman period. Turkey has an appetizer with the same name, shakshuka (Şakşuka), but it does not contain eggs.

Their lamb leg is stewed until very tender and falls right off the bone, which is perfect for children. The lamb leg sits on a bed of mashed potatoes, which are soft and delicious. The pasta uses an Italian meat sauce (Bolognese), but it seems to be made with hand-rolled noodles. It ends up tasting a lot like the dry meat sauce noodles (saozi mian) eaten by Hui Muslims in Xinjiang. Their kunafa (kunafa) is delicious, and it is a low-sugar version that suits the Chinese palate. Kunafa appears in One Thousand and One Nights, and legend says it was invented by an Arab caliph for breaking the fast. view all

Reposted from the web

Summary: Halal Food Guide: Taiwan - Halal Restaurants Across the Island is presented here as a firsthand travel account in clear, natural English. The account focuses on Taiwan, Halal Food, Muslim Travel while preserving the names, places, food, photos, and historical details from the Chinese source.

I am sharing an article from the 300th issue of China Islam magazine titled 'Remembering Brother Mu Huaijia’s Passing—Reflections on the History of Halal Restaurants in Taiwan.' Today I am transcribing the second part, which recalls various halal restaurants in Kaohsiung, Tainan, Taichung, and Taipei.



In the southern city of Kaohsiung, Elder Zhao Ming (may Allah grant him a high place in Paradise) founded the restaurant Meat Pie and Porridge (xianbing zhou), which was popular with both Muslims and the general public. It only operated for a few years before closing when Elder Ming moved north to the Taipei Mosque. Later, people like Xiao Sang and Song Mingcai opened halal restaurants near the Guangfu Theater, which provided convenience for fellow Muslims.

Two elderly people also ran a snack shop that was very helpful to Muslims in the south. It was located in Kaohsiung on Qiuting Road in Dagangpu, behind the wall of the Telecommunications Bureau. It was in a row of makeshift buildings and the place was very simple. The elderly couple’s shop had no name, just a hanging sign with a water pitcher (tangping) symbol.

The owner was a fellow Muslim named Ma Renshan (may Allah grant him a high place in Paradise), who was from Baoding, Hebei. They mainly served steamed buns (baozi) and beef noodles, and when they had time, they would also fry large scallion pancakes (cong you bing). People who know about it always stop by the old man's place when they visit Kaohsiung. Old Mr. Ma liked me because I learned wrestling as a child, and he was a top-tier wrestling master in North and Northwest China. Everyone knows Chang Dongsheng was a national wrestling champion and a fellow Muslim, but few know Old Mr. Ma was also an expert who once challenged Chang Zhi (may Allah grant him a high place in Paradise) to a match, though Chang did not accept.

Old Mr. Ma once served as a guard battalion commander for General Yan Xishan, and he lived a quiet, retired life after coming to Taiwan. In his later years, he ran this small snack shop to make a living. After Old Mr. Ming closed his shop, Old Mr. Ma's snack shop provided a lot of convenience for the local Muslims.

In the Tainan market, several enthusiastic Muslims including Wang Peijie (now known as Liu Zhi'an) and Hui Wanju pooled their money to open a halal restaurant. Business was good, but it closed after a few years due to a fire. Later, Wang Peijie opened another halal restaurant on Wufu 4th Road in Kaohsiung, and I even held my engagement party there. Wang Laohe later came to Taipei to seek opportunities and even ran a restaurant in Saudi Arabia for a time.

In Taichung, fellow Muslims like Hui Wanjuju, Mu Huaijia, and Chai Menglin (now named Chai Jin) once opened a halal restaurant, but business was hard to sustain and they closed the shop after a few years. Later, Song Mingcai ran a restaurant called Ende Yuan across from Taichung Park for many years, but it closed when Song immigrated abroad.

In Taichung, a fellow Muslim from Henan named Ma Yukun ran a specialty dumpling shop for many years, which also closed when he immigrated. There is a small halal restaurant on Jingwu Road in Taichung City that focuses on noodle dishes; they have a wide variety with good flavors that suit the general public. The owner was surnamed Sun, a man from Henan, and he eventually closed the shop as well.

Looking at Taipei, there were several large-scale halal restaurants that could serve full-course halal banquets and were quite popular for a time. The most prominent was the Donglaishun Halal Restaurant, located on Zhonghua Road across from Ende Yuan, which was run by fellow Muslim Yang Zhongbao. Xiao Ahong (may Allah grant him a high place in Paradise) planned a forty-table wedding banquet at Donglaishun. He had just arrived in Taiwan and did not know many fellow Hui Muslims yet. When he went to book the tables, the owner, Mr. Yang, asked for a deposit. Since National Assembly representatives were not yet receiving their salaries, Xiao Ahong could not pay the deposit at that time. He eventually found a fellow Hui Muslim named Hui Wanju to act as a guarantor, which allowed the wedding to go ahead. This happened half a century ago.

Hui Wanju was born in 1913 and is now ninety-seven years old. He is from Fenghuangcheng in Andong, is still alive, and often comes to the mosque for Friday namaz. He is single and currently lives at the Guangci Care Home in Taipei. When he was young, he was very skilled at catering for both weddings and funerals and trained many apprentices in Taiwan. He worked in various halal restaurants and also opened restaurants in partnership with others. When he first arrived in Taiwan, beef was hard to find because the local people did not eat beef and would not slaughter cows. Hui Wanju started slaughtering cows in the north, central, and southern parts of the island to supply beef to various halal restaurants. In his later years, he partnered with Fengji Dim Sum Shop on Jinshan South Road to make snacks. He was famous for his sesame flatbread (shaobing) and brown sugar baked rolls (huoshao), and he also supplied mooncakes during the Mid-Autumn Festival. view all

Reposted from the web

Summary: This Beijing halal food guide lists 38 international Muslim restaurants across the city, including Middle Eastern, South Asian, Central Asian, and other halal dining options. It keeps the original locations, restaurant notes, food details, and practical context for readers planning halal meals in Beijing.

Arab restaurants

1. The owner of Taiba is Iraqi, and the shop is in Sanlitun SOHO.

2. Taiba's new restaurant, Alkhaleej Mandi Kitchen, focuses on Gulf Arab flavors and serves Yemeni food.

3. The Lebanese restaurant Alameen is in the Sanlitun embassy area, behind the German Embassy.

4. The Lebanese restaurant Sumac (Sumake) is by the Liangma River. It is a bit pricey, and I have not been there yet.

5. The Palestinian restaurant Alsafir is on the Ocean Express food street at Sanyuanqiao.

6. The rotisserie meat shop Shawarma City (Shawama Cheng) is in the sunken plaza of Sanlitun SOHO. The owner is Palestinian and sells rotisserie meat. There is no indoor seating, so you can eat on the chairs at the entrance or take it to go.

7. The Syrian restaurant BRBR has one shop in Wudaokou and another in SOLANA, which is very busy on weekends.

8. The Syrian restaurant One Thousand and One Nights is next to the Sanlitun Diplomatic Residence Compound and is a long-standing Arab restaurant.

9. The Egyptian restaurant Cleopatra is in Sanlitun SOHO. It is a hookah lounge that sells light meals and has a buffet on weekends.

10. The Tunisian restaurant La Medina is on Liangmahe South Road outside Dongzhimen, by the Liangma River.

11. Habibi in Jiugong, Daxing. I have not eaten here yet.

Turkish restaurants

12. The high-end Turkish restaurant Sultan (Sutan) serves main courses and Mado breakfast, located in Jinshangyuan, Xinyuanli.

13. Turkish Mama is next to the Sanlitun Diplomatic Residence Compound, right by One Thousand and One Nights and Iranian food.

14. The owner of West Yard (Xiting Xiuse) is Azerbaijani. One shop is next to Sultan in Jinshangyuan, another is in China Central Place, and a new shop in WF Central is opening soon.

15. The owner of Dardanelles (Dadanier) is also Azerbaijani. The main shop is on Ritan Shangjie, and there are snack shops in Sanlitun SOHO and Xiushui Street.

16. Desert Rose and Dardanelles have the same owner, and the prices are slightly lower than Dardanelles.

Azerbaijani restaurants

17. The long-standing Azerbaijani restaurant Ruilin on Ritan Shangjie is a witness to the trade with Russia on Yabaolu. They also serve Russian food.

18. A newly opened Azerbaijani restaurant on Xiaoyun Road. I have not been there yet.

South Asian restaurants

19. The Pakistani restaurant Samosa focuses on buffets. One shop is at the old China International Exhibition Center, and the other is outside Dongzhimen.

The Pakistani restaurant Zamzam is on Xueqing Road and also features a buffet.

The Pakistani restaurant Habibi is north of the west gate of Minzu University and also features a buffet.

The Pakistani restaurant Khan Baba has one location in Wudaokou and another in Sanlitun SOHO. The owner is a Pashtun from Peshawar.

The Pakistani restaurant Lahore Restaurant has one location on Qingnian Road and another outside Dongzhimen. The owner is Punjabi.

The Pakistani restaurant Sultan is in the mountains of Huairou and offers accommodation.

The Pakistani restaurant Masala is in the Huairou county seat and has the same owner as Sultan.

Shalimar Restaurant is near the Capital Airport's Euro Plaza (Xiangyun Xiaozhen). The owner is Bangladeshi and serves mostly Indian food.

Punjabi (Benjiebi) is on Haoyun Street across from Solana (Lanse Gangwan). The owner is Bangladeshi and serves mostly Indian food.

Saduli is on Beiluoguxiang. The owner is Bangladeshi and serves mostly Indian food.

Yummy is an Indian flying bread (feibing) shop near the Communication University of China that I have not tried yet.

Dastaan Restaurant is in Sanlitun SOHO and the owner is an Indian Muslim.

Bollywood Story is a restaurant the owner of Dastaan opened in Baiziwan, which I have not tried yet.

Love at Curry (Ai Zai Gali) is on the basement floor of the Hongqiao Market in Ciqikou. The server said the owner is a Muslim from New Delhi.

Ganges Impression (Henghe Yinxiang) is in the Gulou Garden on Gulou East Street. It has a halal sign at the door, but I have not tried it yet.

The long-standing Indian restaurant Indian Kitchen (Yindu Xiaochu) is on Ritan Shangjie. The owner is Hindu, but the ingredients are halal.

Ganges Legend (Henghe Chuanqi) is in The Place (Shimao Tianjie). They are likely also Hindu, but the ingredients are halal.

African food

Tribal Garden (Buluo Huayuan) is a newly opened West African Ghanaian restaurant in Sanlitun SOHO.

Indonesian restaurants

The owner of NomNom is not Muslim, but the ingredients are halal. Indonesian Muslim students and embassy staff eat there.

Iranian restaurants

Iranian Food (Yilang Meishi) is next to the Sanlitun Diplomatic Apartment. It used to be an authentic Iranian restaurant called Persepolis. I went once after they changed the name, but I saw the staff were all Chinese and the taste was not very authentic, so I never went back. view all

Reposted from the web

Summary: Halal Food Guide: Beijing Ramadan Iftar — Middle Eastern and South Asian Restaurants is presented here as a firsthand travel account in clear English, beginning with this scene: The iftar buffets in Beijing during Ramadan each year are a real highlight. This year, several restaurants are offering Middle Eastern and South Asian iftar buffets, making it a good chance for a food tour. The account keeps its focus on Beijing Halal Food, Ramadan Dining, Muslim Food while preserving the names, places, food, and historical details from the Chinese source.

The iftar buffets in Beijing during Ramadan each year are a real highlight. This year, four restaurants from Turkey, Tunisia, Jordan, and Pakistan are offering iftar buffets, making it the perfect chance for a food tour of the Middle East and South Asia.

1. Turkey

The first stop is Dardanelles, a long-standing Ramadan iftar buffet spot on Ritan Upper Street. It is a Turkish restaurant run by Azerbaijanis, so they serve both Turkish and Azerbaijani flavors.

The best part is the unlimited grilled meat from their open-flame oven, including roast chicken, lamb chops, and kebab meat paste—you can eat your fill! They also have all kinds of flatbread (nang) and bread, plus Levantine appetizers and stews. They serve lentil soup made from three colors of lentils. For drinks, they have lemonade, salty yogurt drink (ayran), and Turkish black tea. For dessert, there is classic baklava and milk pudding, along with various fruits. Overall, their selection is really rich.









Freshly grilled in an open oven





Baklava is the most famous dessert of the Ottoman Empire, developed by the royal chefs at the Ottoman Topkapi Palace. Every year on the 15th day of Ramadan, the Ottoman Sultan would attend a ceremony called Baklava Alayı, where trays of baklava were distributed to the Janissaries.

Baklava is a flaky pastry made by layering very thin unleavened dough (filo), topped with crushed pistachios, crushed walnuts, syrup, or honey.





Traditional Levantine appetizers were brought to Turkey and Azerbaijan following the Ottoman Empire.





Adana kebab served with yogurt.



Azerbaijani pilaf (plov) and saffron rice served with various stews.



Beef stewed with apricots and lamb liver are my favorites; eating them feels like being back in the Old City of Baku.







Stuffed vegetable rolls (dolma) can be made with grape leaves or cabbage, and this dish is very popular in former Ottoman regions.





2. Tunisia

The second stop is La Medina, a Tunisian restaurant on Liangma River. First, follow the Sunnah by eating dates, then drink harissa soup. The first plate includes North African sausage (merguez), grilled meat (kebab), six types of Levantine and Maghreb appetizers (meze), fried chickpea balls (falafel), and fried meat balls (kibbeh). You can put the appetizers (meze) and fried chickpea balls (falafel) inside pita bread.













Harissa is known as the national condiment of Tunisia. It is a signature spicy sauce from the Maghreb region made with Maghreb-style Baklouti peppers mixed with caraway, coriander seeds, cumin, garlic, and other spices. The name Baklouti comes from the coastal Tunisian city of Bekalta.



North African sausage (merguez) is made with lamb and beef, mixed with fennel seeds, harissa, chili, and various other spices, and is usually grilled. Merguez sausage (merguez) first appeared in 12th-century Andalusia and later spread across North Africa. In Beijing, you can only find it at La Medina.



Falafel is common in restaurants across the former Ottoman regions, but Kibbeh is not found everywhere. Kibbeh originated in the Levant. It is made of cracked wheat wrapped around a filling of minced meat, chopped onions, and Middle Eastern spices like cinnamon, nutmeg, cloves, and allspice.



The Tunisian appetizer Mechouia is only available at this restaurant in Beijing. Mechouia is made by roasting onions, green peppers, tomatoes, and garlic in an oven, then seasoning them with caraway, salt, and black pepper. After it is prepared, it is drizzled with olive oil and garnished with olives, tuna, and boiled eggs.



Classic chickpea dip (hummus) is available in almost every Middle Eastern restaurant.



Tabbouleh (tabbouleh) is made of chopped parsley, tomatoes, mint, onions, and bulgur (cracked dried wheat). It is seasoned with olive oil, lemon juice, salt, and pepper.



Roasted eggplant dip (mutabbal) is served with olive oil and lemon juice.



North African eggs (shakshouka) is a traditional Maghreb dish. It is made by poaching eggs in a sauce of tomatoes, olive oil, peppers, onions, and garlic, seasoned with cumin and chili. This dish appeared in the mid-16th century after tomatoes and peppers were introduced to North Africa from the Americas during the Ottoman period.



The second dish was the classic North African Berber meal of couscous (couscous) served with a clay pot stew (tajine). Couscous is a staple food for the Berber people. It is made by rolling semolina flour into millet-sized grains and then drying them. A tagine (tajigu) is a clay pot with a flat, round bottom and a cone-shaped or domed lid. This design lets steam condense and drip back to the bottom, and you can also add water through a hole in the lid.







For dessert, we had Basbousa, which comes from Egypt. They let you add your own crushed pistachios, so I scooped on a big spoonful. Basbousa is a semolina cake soaked in syrup. It is baked in a pan and then soaked in orange blossom water, rose water, or simple syrup.



3. Jordan

Our third stop was Al Safir, a Levantine restaurant at Sanyuanqiao. The owner is a Palestinian from Jordan.

The three Ramadan iftar buffets I have tried so far each have their own style. Dardanelles has the most variety, and their open-flame grilled meat is unlimited. La Medina is the only place in Beijing where you can find a Maghreb buffet, which makes it very unique. Al Safir has the best selection of Levantine appetizers known as meze, and their falafel and grilled chicken wraps are the tastiest.













For a traditional Arab iftar, you follow the Sunnah by eating dates first, then drinking soup, usually lentil or chicken soup. Then you pray Maghrib, and after that, you start the main meal. At Al Safir, you can eat the most classic lamb fried dumplings (sambousek) that Arabs enjoy during Ramadan. This snack started as the Iranian sanbosag and later spread to many places along with Persian culture. It entered the Arab diet after the 10th century, reached South Asia with the Delhi Sultanate after the 13th century, and later traveled to China, Indonesia, and Africa with Muslim merchants.





The classic Levantine way to eat it is to put falafel and various sauces inside pita bread, or just dip the pita bread directly into the sauce. Among the various appetizers (meze), my favorite is the red tomato stew (qalayet bandora), which is probably only available at Al Safir in Beijing. This dish is made with tomatoes, onions, chili peppers, and olive oil. It is said to have originated in the villages near the Dead Sea, where the hot climate of the Jordan Valley is perfect for growing tomatoes. They also serve a walnut, red bell pepper, pomegranate molasses, and breadcrumb dip (muhammara), which is said to have originated in Aleppo, Syria.







Every year during the Ramadan iftar buffet, Al Safir makes dishes that are not on the regular menu. This time, I tried two types of lamb stewed with cheese for the first time, and there was also very tender lamb with potatoes, both of which go perfectly with long-grain rice.













Finally, they serve everyone a semolina cake (basbousa) for dessert. La Medina's buffet also has this dessert, but Al Safir's is less sweet, which I think tastes better.



4. Pakistan

The fourth stop is the Pakistani restaurant Khan Baba in Sanlitun. Because there are very few people lately, the meal today felt more relaxed, though the portion sizes are not as large as they used to be. We started with dates and water. For the main course, Zaynab chose flatbread (naan), and I picked the classic biryani rice with masala chicken, chicken tikka, and grilled fish. We had rose syrup water to drink. For dessert, we had milk pudding (kheer). Their yogurt tasted very authentic and sour. A few dishes here are worth mentioning.









The first is pea and minced beef curry (matar qeema). This dish was brought to South Asia by the Mughal Empire. The word qeema comes from the Chagatai language and means minced meat. Chagatai is an extinct Turkic language. It was once popular across the territory of the Chagatai Khanate in Central Asia. It served as a literary language in Central Asia until the early 20th century and is the direct ancestor of modern Uzbek. Pea and minced beef curry (keema matar) was very popular in the Mughal court. It was a must-have dish at weddings and various Eid feasts.



The second is vegetable fritters (pakora). Pakora comes from Sanskrit and means a small cooked piece. It is a classic South Asian street snack made by dipping vegetables in spiced batter and deep-frying them.



The third is tempered lentil curry (tarka dal). Tempered lentil curry (tarka dal) is a popular vegetarian curry in North India. In South Asia, dal can refer to various dried beans like pigeon peas, yellow peas, or lentils. Tarka is a vegetarian curry cooking method where garlic, onions, and chili are quickly fried together.



The fourth is milk pudding (kheer). This is an ancient Indian dish that was mentioned in ancient Indian texts over two thousand years ago. Kheer comes from the Sanskrit word for milk. It is made with milk, sugar, and rice, and topped with shredded coconut, saffron, pistachios, raisins, and almonds. view all

Reposted from the web

Summary: This Beijing halal food guide maps issue 32 of the series, including Chongqing hot pot, Temple of Heaven halal fast food, beef ball noodles, Beijing style snacks, and Ramadan iftar notes from Niujie Mosque.

Beijing Halal Food Map (32) is presented here as a firsthand travel account in clear English, beginning with this scene: I have been too busy to go out and explore shops during Ramadan. After breaking my fast in the evening, I soon have to start the Tarawih prayers. The account keeps its focus on Beijing Halal Food, Muslim Travel, Middle Eastern Food while preserving the names, places, food, and historical details from the Chinese source.

I have been too busy to go out and explore shops during Ramadan. After breaking my fast in the evening, I soon have to start the Tarawih prayers. I mostly break my fast at the Niujie Mosque. The mosque now provides tea and snacks every day for iftar. The main meals are usually boxed lunches provided by different elders in turns. It does not matter if the boxed lunch tastes good or not; what matters is the blessing inside. Providing an iftar meal for someone fasting earns the same reward. I hope those who are able will invite more friends (dosti) around them who are fasting to break their fast.

1. Hongxiaolu Authentic Chongqing Hot Pot



This is a newly opened Chongqing hot pot restaurant in Beijing, owned by a person from Zhangjiachuan, Gansu. According to the owner, they originally planned to join the Niububi franchise, but Niububi does not accept franchises, no matter how much money is offered.



The style of this shop is slightly different from Niububi. Niububi is a Sichuan clear oil hot pot, which is different from Chongqing hot pot in terms of the soup base. Also, the prices here are cheaper than Niububi, and the dishes are slightly inferior to Niububi as well.







The shop is located on Xiaoying North Road in the Datun Subdistrict of the Asian Games Village. Next door is a hand-pulled noodle shop (lamian guan), and both are owned by the same person.



2. Ya'er Liji Small Restaurant



Ya'er Liji has opened a new fast-food spot at the south gate of the Temple of Heaven. They do not sell hot pot meat, only fast food and snacks.



The highlights of their menu are Luxi beef rice, braised chicken rice (huangmenji mifan), and beautifully plated soybean paste noodles (zhajiangmian).



Luxi beef rice

Since the owner of Ya'er Liji is from Dezhou, Shandong, it makes sense that they make Luxi beef and braised chicken well, as braised chicken is also a Shandong specialty.



Braised chicken rice

Few ordinary restaurants make soybean paste noodles with much care, but this small shop puts effort into the vegetable toppings and provides a good variety. The only downside is that the noodles are not hand-rolled, so the texture is a bit lacking.



Soybean paste noodles (zhajiangmian)

3. Xiangqing Beef Ball Noodles



Xiangqing Beef Ball Noodles is a new brand at the Qingxiangge Tuanjiehu branch. This spot used to be Anhui beef flat noodles (banmian), but the sign has changed again.





This noodle shop doesn't look like much from the outside, but the food is actually quite good. The spicy beef noodles with beef balls and a small bowl of beef are especially fragrant and affordable.



The small bowl of beef and the beef balls are stewed until very soft and tender, melting in your mouth with plenty of flavor.



Small bowl of beef



Beef balls



4. Annei Laoma Steamed Dumplings (Dongba Branch)



This is a branch of Annei Laoma Steamed Dumplings (shaomai) in Dongba. The menu is slightly different, and I think it tastes better than the main store.



Besides the classic beef and lamb steamed dumplings, this branch serves Inner Mongolian-style lamb offal (yangza) and small hot pots, which the main store does not have.





Pan-fried steamed dumplings (youjian shaomai)



Their lamb offal is just the Inner Mongolian style I like. It comes in a full bowl with plenty of finely sliced tripe, just like what I ate in Inner Mongolia.



5. MULU



Mulu is a private Malaysian restaurant specializing in Southeast Asian flavors. It is the most expensive restaurant I have ever visited. You must book three days in advance and pay a deposit. They charge per person: 988 yuan for four main courses or 1488 yuan for six. They serve the dishes in order, just like a Western-style meal.



The menu for Monday through Friday.

The restaurant is located in a hutong in the Dongcheng District. You need a reservation. The owner and head chef is a Malaysian Chinese person who mainly provides custom catering for various Southeast Asian embassies. Because of this, the ingredients are guaranteed to be halal, and the chef showed me where they come from.



It is a private kitchen with a very intimate atmosphere. The only downside is that parking is difficult. There is only one parking space, and you need good driving skills to navigate a car into the hutong.







Before serving each dish, the chef explains the ingredients and the cooking process. Every guest gets an individual portion, and the chef brings out the raw ingredients to show us.



The portions are small. I can finish one in two or three bites, but it is perfect for women who want to eat elegantly and savor the flavors.



The Friday menu features Nyonya cuisine. Nyonya is another name for Malaysian Chinese people. It is very rare to find a halal version of this in Beijing.



This is the white asparagus the chef showed us. You rarely see this in a regular market.



To improve the taste, the chef adds sauce to some dishes right at the table.





The creamy veal ribs have a strong milky aroma and are tender and juicy. There is no denying that their ingredients are very fresh.



This turtle-shell-shaped dessert is made from beetroot and has a soft, chewy texture.



A small serving of sago dessert (ximilu) comes in a stone pot. The pot feels ice-cold to the touch, and the dessert is refreshing, sweet, and cool.

6. Dexiangshun Halal Restaurant



This new little restaurant on Jiaozihutong in Niujie looks plain from the outside, but the stir-fried dishes are quite tasty.



The kung pao chicken (gongbao jiding) is a standout. It tastes just like the version I had as a kid and goes perfectly with rice.



The stir-fried mixed vegetables (chaohecai) are also good. They have some off-menu items too, like the braised eggplant (shaoqiezi), which is delicious.



We tried almost everything on the menu and didn't find a single bad dish. It cost three of us less than 100 yuan, making it a great value.



7. 99th Arabic Barbecue



This shop is on the basement level of Euro Plaza in Shunyi. Even though it is called Arabic Barbecue, it has nothing to do with Arabia; it is run by Hui Muslims from Beijing.



The owner is also preparing a music barbecue restaurant next door, but it has not opened yet.



Their barbecue rice is really just a mixed rice bowl and has nothing to do with Arabic pilaf (zhuafan), but it tastes okay.



The barbecue wrap has a hint of Middle Eastern shawarma, but it still leans more toward a Chinese style.



This is the only halal shop on the basement level of Euro Plaza. I chatted with the manager and offered some suggestions for improvement.



8. Dastaan Indian Restaurant



A South Asian restaurant opened on the third floor of Sanlitun SOHO Mall Building 5. The chef and servers are from Bangladesh. This year, April 14th was both Jumu'ah and the Bengali New Year. The restaurant prepared a special buffet for 248 yuan per person, featuring Bengali dishes and South Asian snacks, available only on that day.



These are Bengali-style mixed vegetable fritters. The fried bitter melon was very unique, and the thin crispy cracker on top was truly thin, crunchy, and delicious.



Phuchka (panipuri)

This snack of crispy balls filled with sour soup is panipuri, which appeared in the Indian movie Dangal. It is found in India, Pakistan, and Bangladesh. You must eat these balls immediately after they are filled with the soup, or they will get soggy and lose their texture.



The Bengali server wearing a turban only speaks English.



Three types of pilaf served with roasted chicken or beef are among my favorite South Asian foods.



South Asian style salads include Kolkata-style potato and black chickpea salad and Bengali-style chili salad. Be warned, the chili is very spicy and I could barely handle it.



Kolkata soft white cheese, rose and nut sweet millet porridge, semolina with coconut-flavored sweet balls, and traditional Bengali rice porridge.



Bengali-style mixed spinach masala



Indian white cheese chicken gravy with fried potatoes



Bengali-style with coconut and raisins



Kolkata slow-cooked lamb masala



Yogurt and nut sauce chicken



Fried carp with mustard and yogurt sauce



A colorful display of various spices.



Lime-flavored yogurt drink and mango-flavored drink



Bengali-style popcorn



The host wears traditional clothing and speaks with a thick Indian accent to celebrate the arrival of the new year.



There is a dance performance during the meal, and the young lady dances very beautifully.

That is all for this collection. The text and photos are original, and you may not repost them without permission. view all

Reposted from the web

Summary: This Beijing halal restaurant guide maps issue 27 of the author’s food series, featuring skewer hotpot, Ningxia lamb, Qinghai dishes, Syrian coffee, Turkish delivery, Xinjiang food, and Pakistani halal dining.

Beijing Halal Food Map (Issue 27) is presented here as a firsthand travel account in clear English, beginning with this scene: Hello, Travel. The account keeps its focus on Beijing Halal Food, Muslim Travel, Middle Eastern Food while preserving the names, places, food, and historical details from the Chinese source.



Hello, Travel

Aisha (may Allah be pleased with her) reported that a group of people came to the Prophet (peace and blessings of Allah be upon him) and said, 'Some people bring us meat, and we do not know if they mentioned the name of Allah when slaughtering it.' The Prophet said, 'Mention the name of Allah over it yourselves, and then you may eat.' Aisha added, 'Those people had only recently embraced Islam.' (Sunan an-Nasa'i, Sahih al-Bukhari)

This hadith reveals a few key points. First, Aisha was skeptical of new believers, worrying they might not have recited the Tasmiyah during slaughter. Second, the Prophet did not see it as a problem, suggesting that reciting it before eating is sufficient. However, if we followed the approach of some people today, we would refuse to eat meat from an unknown source. For more details, see: What foods are mentioned in the scriptures as not halal?

I cite this hadith to explain that when I am traveling and see a restaurant with a halal sign, I do not go into the kitchen to question the reliability of their food sources. I have fulfilled my duty by seeking halal food. If they deceive me with non-halal food, the sin is on them, not me, and I am not held accountable for what I do not know. However, if I dig deep and find out the ingredients are not reliable, then I certainly cannot eat there. Such an approach only adds unnecessary burdens to our daily lives and is not encouraged. After all, the five pillars of Islam—faith, prayer, charity, fasting, and pilgrimage—do not include eating, and there are many things more important than food.

Alright, rant over. Please read on.

1

Zhang Xiucai Skewer Hot Pot



It is a pity that the Yinmadeng Skewers in Pingle Yuan has closed, but a new Zhang Xiucai Skewers has opened on Gulou East Street. The owner is from Dezhou, Shandong, and many people from Dezhou work in the restaurant business in Beijing. Skewer hot pot (chuanchuan huoguo) shops are popping up all over Beijing now. You can find Big Beard (Dahuzi) and Seven Fragrances (Qilixiang) in Changying, Skewer Visit (Chuanmen'er) in Dongba, and Little Gizzard (Xiaojungan) in Fangshan.



You pick your own skewers. For the soup base, you can choose clear broth, a spicy beef tallow pot, or a split-pot (yuanyang guo) with both. We tried the spicy beef tallow pot once, and it was definitely very hot.



To us outsiders, spicy hot pot (malatang), spicy stew (maocai), Sichuan hot pot, and skewer hot pot (chuanchuan) don't seem very different. They are all just boiled dishes served in different ways, and they taste pretty much the same.







2

Wang Laowu Iron Pot Stew (Wang Laowu Tieguo Dun)



This is a newly opened restaurant near Guanzhuang that serves Heilongjiang-style iron pot stew. The server told us the chef and pastry cook are from Ningxia. The four of us ordered a set meal with a whole goose, which came with steamed flower rolls (huajuan) and cold side dishes.



Cold tossed fish skin is a classic home-style dish from Northeast China. It has pickled chili peppers in it, so it is a bit spicy.



The server helped us cook the cornmeal flatbreads (tiebingzi) by placing them around the pot and covering it with a lid. We also put flower rolls on top to steam for 15 minutes. When we lifted the lid, the smell was amazing.



3

Huiwei Palace Ningxia Tanyan Lamb Restaurant (Huiwei Gong Ningxia Tanyan Yangguan)



Sanyuanqiao Branch

Ningxia cuisine has grown fast in Beijing over the last few years. High-quality Tanyan lamb, a specialty from central Ningxia, is becoming more popular. The Ningxia Tanyan Lamb Restaurant under the Huiwei Palace brand really takes the preparation of this lamb to the next level.



Handmade Red Army noodles (hongjun fen)

The owner is from Jingyuan, Ningxia. You can eat Jingyuan food here, and the Jingyuan vermicelli and yellow beef are worth a try.



Jingyuan yellow beef (huang niurou)

It is not easy to find Jingyuan yellow beef in Beijing. It is a specialty from the southern region of Ningxia, where people eat more beef than lamb.



Hand-grabbed salt-lake lamb (tanyang shouzhuarou)

Whether it is beef or lamb, it suits my taste perfectly. You have to eat the meat with fresh raw garlic to bring out the flavor.



The must-order staple at a Ningxia restaurant is raw-boiled noodle slices (shengcuan mianpian). A proper version includes meatballs. These noodle slices are a hometown favorite that Ningxia people love to talk about.

4

Sanjiangyuan Restaurant (Sanjiangyuan Shifu)



The spot where Yinmadeng Skewers used to be is now Sanjiangyuan Restaurant. It serves Qinghai local cuisine. The name Sanjiangyuan tells you it is from Qinghai, as it is the source of the Yangtze, Yellow, and Lancang rivers.



We usually eat Qinghai ramen, but here you can also find Qinghai specialties like pan-cooked Tibetan lamb chops (kanguo zangyangpai) and yak beef (maoniurou).



The lamb in the pan-cooked lamb chops is high quality, and the potatoes are cooked until soft. The peppers are not spicy, so you can eat them just like a vegetable.



Qinghai has a snack with a strange name called dog-pissing-pancake (goujiaoniao). It is a highland barley pancake. When cooking it, you keep drizzling oil over it, which looks a bit like a dog peeing, hence the name. When this snack was featured at the World Expo, the name was temporarily changed to Qinghai Cabbage Pancake because it sounded crude. I think this was unnecessary. Food names carry cultural and historical traces. Changing the name makes the food lose its cultural identity. It is like the famous Go-Believe (Goubuli) steamed buns; the meaning behind the name has long surpassed the taste of the buns themselves.



Qinghai hand-torn noodles (mianpian) are one of my favorite noodle dishes. My wife often makes them for me at home. Authentic Qinghai mianpian must be torn by hand. The pieces should be small, thin, and square. It requires great skill and is a real craft.



5

Dezhangmen Kung Fu Noodles.



This is a fast-food noodle shop near Daguan Ying on Guangwai Street. They serve various snacks and fast food with different flavors.



Although their signature dish is beef noodles, I prefer their Taiwanese braised beef rice.



They also offer wontons during breakfast hours. The wontons have thin skins and large fillings, and they are very tasty.



The Turkish kebab rice is just average. The braised pork rice is much more popular.



Their potstickers (guotie) taste pretty good and are made with great care.



They also sell twice-cooked beef. Twice-cooked pork is a famous Sichuan dish, but a halal version is very rare.



They have a wide variety of barbecue. The grilled squid and grilled chicken skewers are both very tender, though the flavor is on the spicy side.



6

BRBR Syrian Coffee



BRBR Syrian Restaurant opened a new cafe right next to their original location, serving Arabic coffee and Syrian desserts.



The cafe is small, but the decor is very Syrian. I heard many of the items were brought over directly from Syria.



This stretchy dessert is called KUNAFA. It is made with cheese and filled with crushed nuts, and I really like it.



The Syrian ice cream has a very strong milky flavor, and it has quite a lot of crushed nuts inside.



When you drink Syrian sand-boiled coffee, you are tasting history along with the flavor. The world's first coffee house was opened by Syrians. In 1554, a man from Aleppo and a man from Damascus opened it in Istanbul. It took another 100 years before France had its first coffee house in Europe.



7

Yiyuan Restaurant



Yiyuan Restaurant is in Yangfang Town, Changping. The name is easy to misunderstand; the 'Yiyuan' here has the same meaning as the name Zhang Yiyuan, it does not mean the food costs one yuan.

Local friends told me this place has a big history. It has been open in Yangfang for thirty years. The owner was the first person to run a hot pot (shuanrou) restaurant in Yangfang Town. He stopped doing that for personal reasons, and then he opened Yiyuan Restaurant.



Knife-cut noodles (daoxiaomian)

They have knife-cut noodles, pan-fried buns (shuijianbao), and oat noodles (youmian). These snacks are specialties from the border area between Inner Mongolia and Shanxi, which belongs to the Jin language region. Yangfang Town is located on the essential route for northern merchants traveling to the capital.



Pan-fried buns (shuijianbao)



Oat noodles (youmian)

8

Yanlan nourishing braised noodles (huimian)



This Henan braised noodles (huimian) shop has been open for years in the Donggaodi area. I asked and found out it is run by Hui Muslims from Zhoukou. A bowl of their braised noodles costs only 13 yuan, which is cheaper than pulled noodles (lamian).



Hot lamb bone marrow (yangbanggu). There is not much meat on them, so you use a straw to eat the marrow inside the bone.





Henan-style cold tossed beef. Adding meat to the braised noodles costs 10 yuan. This shop also sells raw beef and lamb in the nearby market.



9

Blue Turkish barbecue



This is a takeout-only stall located in SOHO Shangdu. There is no seating, so you just need to place an order for delivery nearby.



The staff member wears a headscarf and is from Northeast China. This shop is very careful about choosing ingredients, and their online business is doing well. This model was not affected during the pandemic. Friends working near Dongdaqiao can try placing an order.



10

Bostana



There are so many Xinjiang restaurants in Beijing now. It is hard to find bad Xinjiang food, but making it really good is not easy. This place, Bostana, makes excellent Xinjiang food.



The numbing pepper chicken (jiaomaji), cold starch noodles (liangpi), stir-fried meat with noodles (guoyourou banmian), and spicy lamb trotters (hula yangti) all suit my taste. I just could not get used to their flaky crust baked buns (kaobaozi). I am obsessed with the traditional kind baked over coal fires in a clay oven (nang keng), but you cannot find those in Beijing anymore.



The noodles for the stir-fried meat with noodles must be chewy, and there should not be too much sauce. This restaurant gets both right.



The spicy lamb trotters are stewed until very soft and tender. They add chickpeas, and the meat on the trotters melts in your mouth.





11

Masala Pakistani Restaurant



This is a Pakistani restaurant in Huairou town. It is a chain connected to the Sudan Pakistani restaurant in the Huairou mountains. The shop is small and has two floors.



Overall, it offers better value for money than the one in the mountains, and the menu has more variety.



Butter naan



Besides traditional Indian and Pakistani curries and pilaf (zhuafan), the black pepper sausages and durian pizza are also delicious. They also have ice cream and burgers.



This is also a halal restaurant that does not serve alcohol. After eating here, I have now visited every halal Indian and Pakistani restaurant in Beijing. view all

Reposted from the web

Summary: This Beijing halal food map covers new Muslim-friendly restaurants opened around Ramadan, including Korean-style barbecue, Yanji cold noodles, Anhui banmian, Turkish food, Indian food, and local Hui Muslim dining.



— Hello, Travel —

This is the third Ramadan I have spent during the pandemic. In March, I was locked down for nearly a month in Dachang, which had zero confirmed cases. I could only move around within the community, so I could not go out to visit restaurants. When Langfang lifted the lockdown in early April, I immediately packed my bags and took my family back to our home in Beijing overnight.

Back in the capital after a long absence, I was greeted by many halal restaurants that had just opened. I had only been away for half a year, but halal restaurants in Beijing were opening one after another. Overall, although some shops closed, the speed of new openings was slightly faster than the closures, so I do not have to worry about having nothing to write for my official account.

During Ramadan, we visited a new restaurant almost every night. Sometimes I treated everyone to iftar, and sometimes others treated me. There is a reward for feeding someone who is fasting, so everyone scrambled to pay the bill. The thrilling part was that just as I finished visiting the new restaurants on my list, Beijing suspended dine-in services during the May Day holiday.

This issue (the 25th issue) is very rich in content, with new additions including halal versions of Yanji cold noodles (lengmian), Anhui flat noodles (banmian), Northeast-style barbecue, Turkish food, Indian food, Korean barbecue, and new-style Chinese cuisine.

1

Korean-style Xiaohuiniu Barbecue



Xiaohuiniu Barbecue is located in the ground-floor shops of Maying Village in Zhangjiawan Town, Tongzhou. It is near a residential area for Hui Muslims and close to Universal Studios, so there are many halal restaurants nearby. We even saw a barbecue night market on the roadside with stalls selling halal deep-fried stinky tofu and grilled skewers. This kind of lively atmosphere is hard to find in Beijing nowadays.



We bought a 4-person set meal on Dazhong Dianping for 288 yuan, which is 70 yuan per person. Overall, the price is cheaper than in the city center. The quality of the beef in the set is good, there are servers to help grill the meat, and the restaurant environment is spacious, making for a comfortable dining experience.



The set includes a portion of Hui beef belly and thick-cut beef tongue, as well as lamb butterfly chops and Orleans-style chicken wings. Paired with some cold dishes, it basically satisfies the appetites of four people.



The main courses are a portion of cold noodles (lengmian) and a portion of stone pot bibimbap. These two are the standard main course pairings for Korean barbecue. Both are quite delicious, and the portions are not too large, so there is no waste.



A major highlight of this place is the self-service sauce bar, which offers many flavor options. There are various dry and wet dipping sauces, and I suggest trying each one. I personally prefer the dry dipping sauces.



I have tried grilling meat at home, but a drawback is that the smoke fills the whole room. So, whenever I want to eat barbecue, I still recommend going to a restaurant. There are now several halal Korean barbecue restaurants in Beijing, such as Toupiqi and Qingu in Changying, as well as Japanese-style places like Chidao Yakiniku and Niushi, all of which are good restaurants.



Address: Shop 5, Ground Floor, Maying Village, Zhangjiawan Town

Phone: 17610562606

2

Taihe beef flat noodles (banmian) from Anhui.



We originally planned to break our fast at Xiaohuiniu, but when we arrived at Zhangjiawan, we stumbled upon this halal Anhui flat noodle shop. It is located right at the entrance of the street where the Zhangjiawan mosque stands. The guys and I agreed immediately to eat our noodles here to break our fast before heading off for barbecue. Sometimes plans just cannot keep up with changes.



Taihe beef flat noodles are a specialty snack from Anhui that originated during the Jiaqing reign of the Qing Dynasty. Taihe is a place in Fuyang, Anhui. The name flat noodles comes from the way the dough is flattened with a rolling pin and slapped against a cutting board.



To save room for the barbecue at Xiaohuiniu, we each ordered a small bowl of noodles. The small bowl was actually quite large and cost 10 yuan. The beef broth was rich and the wide noodles were chewy. My teammates could not stop praising them. It was everyone's first time having halal flat noodles, and we all felt the trip was worth it.

3

New Chinese-style pastries: Tanggusu and Guiyizhai.



Tanggusu and Guiyizhai are the same business, located right next to each other with an interior connection. Tanggusu is the takeout window, while you can walk into Guiyizhai to shop. Young people who are not used to traditional pastries can find new flavors here.



They have halal meat floss cakes (xiaobei), egg tarts, jujube cakes, chocolate pies, muffins, Napoleon cakes, and sweetheart cakes (laopobing), as well as sugar-free cakes.



The chocolate pie is their best-selling dessert and is cheap at 8 yuan each. Given the limited options for halal desserts, this shop is quite affordable, even if it is not as good as what my wife makes.



The chocolate pie was packed with filling. Since I was still fasting, I did not get to taste it; my wife ate it all (nursing mothers do not have to fast).



Napoleon cake.

Address: Bungalow 1, Courtyard 2, Jiaomen Road.

Phone: 01067532366.

4

New-style Beijing cuisine: Yimanxuan.



One evening, Tiantian had the intention (niyyah) to treat everyone to break their fast. Since we wanted to keep the cost per person reasonable, I specifically chose this newly opened restaurant near Xidan.



Qianlong cabbage.

Qianlong cabbage (qianlong baicai) is a cold dish made with Chinese cabbage, sesame paste, honey, and sugar.



Dry-fried young chicken (ganbian ziji).

This Sichuan-style dry-fried young chicken is deep-fried first, so it is crispy on the outside and tender on the inside. It is topped with dried chili strips for a spicy, fragrant flavor that is just right.



Stir-fried lamb (baohu).

Baohu is basically stir-fried lamb, but cooked over higher heat for a longer time. You eat it with sesame flatbread (shaobing), which is soft enough to stuff the meat inside. This dish is quite popular.



Fried cornmeal buns with stinky tofu (zha wotou choudoufu).

This is a favorite among old Beijingers. You spread stinky tofu on fried cornmeal buns. Don't smell it; just hold your breath and eat it, and you won't notice the smell.



Noodles with thick gravy (dalu mian).

We chose these noodles with thick gravy as our main course. One big bowl serves three people. The handmade noodles and the gravy are both carefully prepared and highly recommended.

5

Northwest cuisine at Lili Yangke.



During Ramadan, Lili Yangke provides dates for those fasting to break their fast. They also prioritize serving food to guests breaking their fast; just tell the server it is an iftar meal, and the chef will serve it on time.



The waitresses at Lili Yangke wear headscarves, and I saw them performing namaz after breaking their fast.



We use boiled dates to break our fast, following the Sunnah.



The deluxe version of eight-treasure tea (babao cha), also known as three-cannon tea (sanpaotai) in Lanzhou, is always filled to the brim when you visit a home in the Northwest.



Hezhou steamed buns (Hezhou baozi) are not a main course here; in the Northwest, they are served as an appetizer before the meal.



Milk and egg fermented rice soup (niunai jidan laozao) is a Northwest dessert that can be eaten before or after a meal.



Their Dongxiang free-range chicken (Dongxiang liuda ji) is excellent. The meat is tender and has a great texture that is clearly different from regular chicken.



The golden bread roasted lamb leg (huangjin mianbao kao yangtui) is their signature dish. You need to order it an hour in advance because it is baked to order. Once the bread is cut open, it is filled with pre-cut pieces of lamb, and the quality of the meat is excellent.



The small fried dough (youxiang) is fluffy and delicious, and you can eat it like a snack. Many places do not fry youxiang regularly, only on important days, which makes the food feel sacred. There is even a custom that you must break it by hand to eat it. These are local traditions that do not come from the Quran or Hadith. We respect these traditions, but we should also know where they come from.

Address: No. 15 Guangqu Jiayuan, Guangqumen Outer Street.

Phone: 13777836511.

6

Xinjiang Cuisine: Ziyuan.



There are Xinjiang restaurants everywhere in Beijing now, but this one stands out for its decor. People say they hired the famous Japanese designer Shuhei Aoyama. The master's design fee was as high as 2,000 yuan per square meter, which shows the owner has very high standards for aesthetics.



Since they hired a master designer, they are naturally careful about choosing ingredients. The owner is a Hui Muslim from Xinjiang, so the ingredients come directly from Xinjiang.



We saw a note on the menu: 'The restaurant's chefs all come from ethnic minority regions in Xinjiang.' This description speaks for itself. Those who know, know. This is how ethnic restaurants from Xinjiang write it these days.



Actually, before eating at Ziyuan, we had already broken our fast at a nearby Yunnan restaurant called Dianxinyuan. We just happened to pass by here and thought, since we came all this way, we might as well go in and sit for a while.



We ordered a meat-filled flatbread (rou nang). Even though we were very full, we still thought it was delicious. It had plenty of filling and lots of meat.



We also ordered a skewer of grilled lamb liver and a skewer of red willow grilled meat (hongliu kaorou). The ingredients were all very fresh and satisfying.



Address: Block B, Podium Building, AVIC Plaza, Ronghua South Road.

Phone: 13511041942.

7

Turkish Cuisine: SIMIT PALACE.



This is a newly opened Turkish restaurant in the Asian Games Village. The owner is a Turkish man from Istanbul, and his wife is from Beijing. In 2005, they opened a Turkish restaurant called Osman on Lucky Street.



The restaurant has only one floor, with the kitchen on the second floor. The first floor serves desserts, bread, and coffee, making it a great spot for a casual afternoon tea.



I bought some bread to try. It was made very delicately, and after my wife checked it, she said it was quite good.



I love drinking coffee and enjoy the feeling of relaxing in a cafe. Since we cannot drink water during the day in Ramadan, we went at night. I couldn't resist ordering a cup of strong Turkish coffee, even if it meant I might not sleep well later.



The coffee cups here are very delicate and decorated with patterns of dragon robes.



Rice pudding (sutlac) is a small dessert that originated in the Middle East, made by baking cooked rice with milk and butter.



Usually, you should eat Turkish food at a Turkish restaurant, but I saw fried chicken, french fries, and burgers on the menu and couldn't resist. After all, halal Western-style fast food is not as common in Beijing as Turkish restaurants, and we consider Turkish food to be Western cuisine anyway.



The fries and burgers are made to order. The cheese and meat patty in the burger were delicious. This burger combo costs over 50 yuan.

Address: First floor, Building 17, Courtyard 5, Anding Road.

Phone: 13718618634.

8

Yanji Cuisine: Xiangyu Jubinyuan.



This place also opened recently. They serve halal Yanji cold noodles (lengmian) and double-stir-fried meat (guobaorou), which my friends from Northeast China will recognize.



The double-stir-fried meat is sweet and sour, and it is eaten as a side dish with the cold noodles.



Although this is the first restaurant to focus on halal Yanji cold noodles, many barbecue restaurants in Beijing serve halal cold noodles that taste just as good.



Spicy shredded pollock (ban mingtaiyu si).

Spicy shredded pollock is a specialty snack of the Korean ethnic group. It is mixed with Korean chili paste and has a salty, sweet, and slightly spicy taste.



Spicy mixed beef (la ban niurou).

Spicy mixed beef is also a common cold dish for the Korean ethnic group, but they usually use dog meat. Since we cannot eat dog meat, we use beef instead.

Address: No. 1 Beicaochang Hutong, a century-old classic.

Phone: 18501952822

9

Fusion cuisine, Qingxiangge Crayfish, and Anhui Flat Noodles King.



Qingxiangge opened a crayfish shop in Tuanjiehu, specializing in fresh, spicy crayfish. They also opened an Anhui Flat Noodles King (Anhui banmian wang) next door. The iron pot stew (tieguo dun) upstairs and the two shops downstairs all belong to Qingxiangge.



As usual, we couldn't resist ordering a bowl of beef flat noodles (niurou banmian) from next door. Coincidentally, they also sell hot dry noodles (reganmian), so we brought both bowls over to the crayfish shop to break our fast.



Hot dry noodles (reganmian)

In my opinion, the hot dry noodles are better than the beef flat noodles. The hot dry noodles are a bit spicy but very fragrant, similar to what I ate in Wuhan. For beef flat noodles, I prefer the place in Zhangjiawan.



Beef flat noodles (niurou banmian)



The crayfish are fresh, and you can taste it. You must order at least two jin (one kilogram). The price is a bit high, but the chef can help peel the shrimp. You can add noodles to the leftover sauce after eating the shrimp. It is very fragrant but also quite spicy. If you cannot handle spice, I suggest choosing the thirteen-spice (shisanxiang) flavor.



The hand-rolled noodles mixed with the sauce are delicious. The texture of the noodles is similar to noodles with stir-fried meat (guoyourou banmian).



Spicy chicken (lazi ji)

The spicy chicken at this shop is very delicious. The chili peppers are especially fragrant, and it is worth recommending.



Spanish mackerel dumplings (bayu shuijiao)

Qingxiangge started by selling Dalian seafood, so their menu naturally includes Spanish mackerel dumplings. The filling is made of whole mackerel meat, which is pure, soft, and savory.

Address: Five single-story houses on the south side of Building 20, Baijiazhuang Dongli.

Phone: 18911210255

10

Indian Cuisine: Love in Curry



This shop is tucked away. It has been in the basement of Hongqiao Market for five years, but I only found out about it this year.



The space is small, just a stall in the basement food court, but it is clean and hygienic. They do not sell alcohol. Honestly, I have never seen an Indian or Pakistani brother run a restaurant that sells alcohol.



When eating Indian food, curry and naan bread (nangbing) are must-haves. If I want more options, I add fried rice or roasted chicken. Naan and curry come in many flavors, but I recommend the butter naan and lamb curry.



Indian and Pakistani barbecue has bright colors because it is marinated with spices. The green dipping sauce is made from spinach juice.



Deep-fried vegetable curry puffs (samosa)

Address: B1 Food Court, Hongqiao Market, Chongwenmen Outer Street

Phone: 15210944043

11

Beijing Cuisine: Yuelangzhai



In Xiguanshi Village, Changping, there is a halal restaurant with a famous history. Before I arrived, I learned that the restaurant was once an Imperial Escort Agency (yushan biaoju), named for protecting Empress Dowager Cixi during her escape to Xi'an.

Yuelangzhai Restaurant started in 2014. The Li family ancestors were professional escorts. Although that trade no longer exists, the descendants of the Li family are good cooks. Using their ancestral property, they decided to open a restaurant.



At the entrance, a screen wall is carved with the four characters for Imperial Escort Agency. Research confirms it was indeed bestowed by the emperor. The Imperial Escort Agency was originally called Xiguangyu Escort Agency. To protect Empress Dowager Cixi as she left Beijing, the owner Li Entao recommended Yang Juchuan to accompany her all the way to Xi'an and back to Beijing.



The front hall has a dragon chair with a yellow robe hanging nearby. In the center hangs a plaque that reads Yuelangzhai, showing that this shop once served the royal family.



Walking through the porch into the main hall, the space is wide. The interior uses a traditional Chinese style that is simple and elegant. The restaurant has two floors: the first floor has open seating, and the second floor has private rooms.



Inside a private room, the decor remains traditional Chinese with square tables and wooden stools. Calligraphy and ink paintings hang on the walls, creating an atmosphere that feels like traveling back to the late Qing Dynasty.



Vinegar-fried wood-ear and egg (culiu muxu) is a common Beijing home-style dish found in many restaurants. It should be called culiu muxi because the fried eggs look like osmanthus flowers (muxi). It requires high culinary skill; it looks simple, but it is not easy to make well.



Manager Li highly recommended these beef meatballs. He said he usually avoids ordering this dish at other restaurants because they often use too many fillers and not enough beef, but the beef meatballs at Yuelangzhai are made with real, quality ingredients. I picked one up and took a bite. It was just as Manager Li said, full of beef flavor with no taste of starch or other fillers. The meatballs were soft, delicious, and melted in my mouth.



Pan-seared tofu (guota doufu) is a classic Beijing-Shandong dish. You cut the tofu into 5-centimeter squares, mince shrimp into a paste, and mix it with egg wash. Dip the tofu in the egg mixture, pan-fry it over low heat, and when the oil is about 60 percent hot, slide the tofu into the pan. Fry both sides until golden brown, then cover and simmer until the sauce reduces.



For the main course, we had grilled noodles (zhizi kaomian). I had heard of grilled meat (zhizi kaorou) before, but never grilled noodles. Manager Li said he invented this dish. He seasons hand-rolled noodles and stir-fries them on a hot iron grill, similar to stir-fried noodles. The high heat of the grill adds a lot of aroma and texture, and it is very popular with diners.

Address: No. 8, Houchang Street, Xiguanshi Village, Yangfang Town

Phone: 01069760863

12

Northeast Chinese Cuisine: Baixiaobei Northeast Barbecue



This is the only halal Northeast-style barbecue restaurant in Beijing. It just opened, so we organized a group of friends to visit during the trial period. Northeast barbecue is known for small skewers, which is different from Northeast stir-fry dishes that come in large portions.



Boiled beef tripe (shuan niudu)

I don't mind small portions because it lets me try more flavors and helps avoid food waste.



Stir-fried screw snails (baochao dingluo)

Once the tips of the screw snails are broken off, you just suck on them to pull the meat out. The texture is crisp, tender, and chewy.



Fruit cold noodles (shuiguo lengmian). I have to say, the cold noodles here are quite authentic and taste much better than the halal Yanji cold noodles I mentioned earlier.



The skewers are called 'Five Elements Lacking Skewers' (wuxing que chuan). I don't know what that means, but I can tell it's beef, and the yellow part is cheese.



This dish is called 'Super Big Salad' (wocao chaoji da shala) because it is served on a huge plate. People from the Northeast love eating raw vegetables, and the owner gave us this cold salad for free.



Grilled oysters and scallops are a must. The ingredients are very fresh, but they are not cheap.



Deep-sea turbot head (shenhai dieyutou). This fish has sharp teeth and a fierce temperament. The more aggressive the fish, the firmer and tastier the meat.



The cold-tossed fish skin (liangban yupi) has no fishy smell, which shows it is very fresh, and it tastes crisp and refreshing. Cold-tossed fish skin is a classic home-style dish in Northeast China. I wanted to try the roasted silkworm pupae (kao canyong), but my friend talked me out of it because they were scared.



Shenyang chicken rack (jijia) is also a very famous local specialty in the Northeast. The chicken rack is fried until it is golden and crispy, and you can even chew the bones. This shop has a wide variety of small skewers, covering almost all the signature barbecue dishes of the Northeast. The prices are a bit high, with an average cost of over 150 yuan per person.

Address: Ground floor shops on the east side of Dajiaoting International Business Hotel, Guangqu Road.

Phone: 13041118808

13

Beijing Cuisine · Xingyuanzhai Halal Restaurant



It is not easy to find a halal restaurant near the Mutianyu Great Wall in Huairou. Fortunately, there are two halal restaurants right next to each other in Sanduhe Village. I introduced one before, called Sudan Pakistan Restaurant, and the other is this Xingyuanzhai. Xingyuanzhai is a farmhouse-style restaurant with a spacious, two-story layout. In the summer, you can also sit in the courtyard to eat barbecue.



The owner is a Hui Muslim from Shunyi. This shop was originally located in Shunyi and is related to the famous Fushouzhai Hot Pot Restaurant in Shunyi. They just moved to Huairou during the pandemic.



A must-eat in Huairou is the roasted rainbow trout (kao hongzunyu), which is a local farmhouse specialty. Rainbow trout is a cold-water fish with teeth in its mouth. It has a fierce nature and requires high water quality, so its meat is quite delicious.



I originally said I wanted to eat small skewers, but the owner recommended that they have freshly slaughtered lamb, so I could have a pound of freshly grilled large skewers, which are even more fragrant.



Cornmeal flatbread (hubing) stuffed with chives and eggs.



Address: Sanduhe Village, Bohai Town, Huairou District.

Phone: 18910316080

14

Fusion Cuisine · Sayierier



Sayierier Silk Road Cuisine focuses on food from the Silk Road, so it should not be seen as just Xinjiang-style. It also features Mediterranean specialties, as well as Sichuan, Huaiyang, Hunan, Cantonese, and seafood dishes, making it a fusion restaurant.



The environment is upscale and the prices are not cheap, with an average cost of around 200 yuan per person.



There is free ice cream and snacks you can help yourself to while waiting for a table.



The complimentary bread and spicy onion salad (pilahong) served before the meal are also delicious, not just some thrown-together freebie.



For the Mediterranean salad, the dragon fruit and mango are shaped like roses.



Four of us shared a classic grilled meat platter for 328 yuan, which included beef, lamb, vegetables, and seafood. Adding a few carb-heavy sides was plenty. The food tasted great and the service was attentive. I plan to bring more people next time to try other dishes.

Address: 1st Floor, No. F2 Huayuan Road

Phone: 13161344588 view all