Halal food history can be traced back to the early stage of Tang Dynasty, when the trading activitieswere frequent between China and overseas countries, especially western countries. Many Arab businessmen came to China through the Silk Road (landroad) and the Spice Road (water road), meanwhile, they brought theMuslim unique dining customs and taboos of food and drink.
some people moved to north China, Yunnan and other places. As the
increase in the number of Chinese Muslims, the cuisines and food
dishesespeciallyfor Muslims had quickly developed. At the same time,
because of its unique flavor, the Halal dishes were widely welcomed by a
lot of non-Muslims.
The earliest book that documented the
Halalfood was written in Yuan Dynasty. At that time, the Islamic food
still retained more characteristics of western Arab countries food.
Since the Ming and QingDynasties, Halal dishes not only appeared more
types, but also basically formed its own unique style.
the appearance of the "All-Sheep Banquet"in the Qing Dynasty was highly
praised by people. Yuan Mei, a poet in Qing Dynasty, had praisedthe
"All-Sheep Banquet" as a battle thatneeds superior skills in one of his
poems. The banquethas as many as 72 kinds of dishes, and all the dishes
are cooked with mutton. What is more surprising is that the flavor of
all the 72 dishes is different from each other. It serves to show that
cooking techniques of Halal food have reached a very high level at that
Due to historical reasons, China's Halal food did not have
detailed systematic written records. Its inheritance and preservationwas
only through word-of-mouth by the Muslim chefs generational. This
unfortunate situation got fundamental change not until the establishment
of the new China.
1952, relevant departments have successively excavated, tidied and
published dozens of recipes of Halal dishes, such as China Halal Menu,
Hui Menu, Halal All-Sheep Menu, Beijing Snacks, etc. All the recipeswere
compiled by famous Muslim chefs from different places. Among the
recipes, there are traditional famous dishes, as well as their
improvements and innovations. These tidying and publishing of the
recipes is a sign that the cooking skills of China's Halal food have
developed into a new phase. They not only enrich the life of all ethnic
groups, but also have very good effect on the development of cultural
exchanges between various ethnics.
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