What's delicious about Muslim food? Classic Muslim food.

One of the five major cuisines in China is called Qingzhen Cuisine. Muslim cuisine, also known as Huizhou cuisine, refers to dishes with both Islamic customs and China's dietary style. Because Hui people believe in Islam, mosques are built in residential areas, hence the name "Qingzhen cuisine". There are more than 5,000 kinds of Muslim food in China. Come with me to feel the temptation of delicious food.

Like honey

Skin-like honey is one of the distinctive cuisines in China. Tare-like honey takes mutton as the main raw material, and its cooking is mainly soft-fried, with a sour and spicy taste. It is characterized by preserved apricots, bright red juice, soft meat, sweet as honey and slightly sour aftertaste.

Braised mutton in pot

Brown color and delicious taste. Mutton can replenish fatigue, dispel cold and warm qi and blood; Benefiting kidney qi, tonifying body, resisting aging, stimulating appetite and strengthening physical strength. Stir-fried with fresh mutton and various seasonings, the meat is delicious. Rich in protein, vitamins and trace elements, it is especially suitable for winter tonic.

Muslim braised beef

A famous Muslim dish in the north, with deep red color, tender beef and thick juice, has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

Stewed mutton

Mutton stew is a special snack in northwest and north China (Qinghai, Xinjiang, Inner Mongolia, Ningxia, northern Shaanxi and other places). The stewed mutton is white and tender, and the soup is clear, which maximally retains the unique flavor of assmann mutton. Stewed mutton is tender and easy to digest, with high protein, low fat, more phospholipids and less fat, and less cholesterol than pork and beef.

Roast Lamb Leg

Roast leg of lamb is a famous dish for Hulunbeier to entertain guests. Roast leg of lamb evolved from roast whole sheep. After a long period of development, various ingredients and condiments were gradually added in the roasting process of leg of lamb, which made it integrate shape, color, taste and freshness, beautiful in color, fragrant in meat, tender inside, crisp but not greasy, and was known as "smell but not smell".