{"id":4947,"date":"2026-10-25T06:17:25","date_gmt":"2026-10-25T06:17:25","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=4947"},"modified":"2026-10-25T06:17:27","modified_gmt":"2026-10-25T06:17:27","slug":"%d0%ba%d0%b8%d1%82%d0%b0%d0%b9%d1%81%d0%ba%d0%b0%d1%8f-%d0%bc%d1%83%d1%81%d1%83%d0%bb%d1%8c%d0%bc%d0%b0%d0%bd%d1%81%d0%ba%d0%b0%d1%8f-%d0%ba%d1%83%d1%85%d0%bd%d1%8f","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/ru\/chinese-muslim-food\/","title":{"rendered":"\u041a\u0438\u0442\u0430\u0439\u0441\u043a\u0430\u044f \u043c\u0443\u0441\u0443\u043b\u044c\u043c\u0430\u043d\u0441\u043a\u0430\u044f \u043a\u0443\u0445\u043d\u044f: \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u044b \u0446\u0438\u043d\u0447\u0436\u044d\u043d\u044c \u0438 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Chinese Muslim Food?<\/h2>\n<p class=\"p1\">Chinese Muslim food brings together regional cooking traditions shaped by Muslim communities in China. Qingzhen (\u6e05\u771f, q\u012bngzh\u0113n) is the key Chinese term used for halal food and dining.<\/p>\n<ul>\n<li><strong>Qingzhen principles:<\/strong> Ingredients, meat sourcing, slaughter and preparation matter, beyond the exclusion of pork.<\/li>\n<li><strong>Regional traditions:<\/strong> Communities across northwestern, northern and southwestern China have developed different staples, seasonings and specialties.<\/li>\n<li><strong>Common foods:<\/strong> Beef and lamb dishes appear alongside noodles, rice, breads, soups, vegetables and tea snacks.<\/li>\n<li><strong>Dining traditions:<\/strong> Family hospitality, shared meals and festival foods connect cooking with community life.<\/li>\n<\/ul>\n<p class=\"p1\">A dish name identifies a culinary tradition or preparation. To establish what a particular restaurant serves, ask about its ingredients, meat supply and kitchen practices.<\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Chinese-Muslim-food-guide-to-qingzhen-ingredients-dishes-and-dining-traditions.webp\" alt=\"Chinese Muslim food guide to qingzhen ingredients dishes and dining traditions\" title=\"Chinese Muslim food guide to qingzhen ingredients dishes and dining traditions\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Regional food traditions, recognizable dishes and useful questions about qingzhen ingredients and preparation.<\/figcaption><\/figure>\n<p class=\"p1\">Lanzhou beef noodles and lamb skewers are familiar introductions to Chinese Muslim food, but they show only part of its range. A meal might instead feature rice pilaf, oven-baked bread, sliced cured beef or sweetened tea with fried pastries. These foods developed in different landscapes and communities. Understanding the differences helps you read a menu, recognize a regional specialty and ask useful questions when your own dietary requirements need confirmation.<\/p>\n<h2>What Qingzhen Means in Chinese Food<\/h2>\n<p class=\"p1\">In food contexts, qingzhen corresponds to halal, the Arabic word for permitted or lawful. The Chinese term has a wider history connected with Islam and Muslim religious life; it also appears in the Chinese word for mosque. Translating it simply as \u201cclean\u201d misses its religious meaning.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Four labels help distinguish the food from the people and places associated with it:<\/p>\n<ul>\n<li><strong>Qingzhen food:<\/strong> Food selected, prepared and handled according to halal requirements.<\/li>\n<li><strong>Muslim food traditions:<\/strong> The eating practices of Muslim communities, combining religious requirements with local ingredients, tastes and social occasions.<\/li>\n<li><strong>Hui cuisine:<\/strong> Regional cooking developed within Hui (\u56de\u65cf, Hu\u00edz\u00fa) communities across China.<\/li>\n<li><strong>Xinjiang cuisine:<\/strong> The cooking of a multiethnic region, including Uyghur (\u7ef4\u543e\u5c14\u65cf, W\u00e9iw\u00fa\u2019\u011brz\u00fa) food traditions and those of other communities; the regional label alone does not establish halal status.<\/li>\n<\/ul>\n<p class=\"p1\">These categories overlap. A Hui household in Yunnan and one in Ningxia can share religious commitments while cooking different everyday meals. Within Xinjiang, food also reflects oasis agriculture, pastoral life, urban markets and exchanges with neighboring regions.<\/p>\n<p class=\"p1\">Trade, settlement and migration helped create these connections over centuries. Muslim merchants and communities participated in routes linking inland cities and coastal ports; cooks worked with locally available grains, livestock and techniques.<sup>[4]<\/sup> The wider history of <a href=\"https:\/\/www.chinaculturepro.com\/islam-in-china\/\">Islam in China<\/a> provides background to this long process. The food traditions themselves continued developing through household practice, skilled trades and restaurant life.<\/p>\n<h2>Ingredients and Preparation in Qingzhen Cooking<\/h2>\n<p class=\"p1\">Beef and lamb are prominent in many Chinese Muslim dishes, and chicken, duck, vegetables and grains also have important roles. A familiar ingredient is only one part of understanding a prepared meal. Meat supply, seasoning and handling determine what ultimately reaches the table.<\/p>\n<ul>\n<li><strong>Meat sourcing:<\/strong> For land-animal meat and poultry, halal requirements concern both the animal and its slaughter. Beef is therefore not automatically halal simply because it is beef. A restaurant should be able to explain the source of its meat and the basis on which it considers that supply halal.<sup>[2]<\/sup> <\/li>\n<li><strong>Stocks, fats and processed ingredients:<\/strong> Pork and lard are excluded. A vegetable dish may still contain meat stock, while gelatin or another animal-derived ingredient requires an identifiable source. Ask about the complete preparation when the menu names only its main ingredient.<\/li>\n<li><strong>Cooking wine and sauces:<\/strong> Wine used in cooking, marinades or sauces is relevant to halal assessment. Soy sauce, vinegar and other fermented seasonings need product-specific consideration; fermentation alone does not justify declaring every product either acceptable or unacceptable. Alcohol origin and use can also matter under the applicable halal standard.<sup>[3]<\/sup> <\/li>\n<li><strong>Preparation and storage:<\/strong> Preventing contact with non-halal ingredients forms part of halal handling. Storage arrangements, cutting boards, knives and pots all matter. Dedicated equipment is one way to keep ingredients separate; the useful question is how the actual kitchen maintains that separation.<sup>[2]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Consider a bowl of noodles with vegetables and a clear broth. Its appearance cannot identify the broth&#8217;s meat source, the cooking fat or every sauce used. Asking about those components gives more useful information than asking only whether visible pieces of pork are present.<\/p>\n<h2>Hui, Uyghur and Other Regional Food Traditions<\/h2>\n<p class=\"p1\"><a href=\"https:\/\/www.chinaculturepro.com\/hui-culture\/\">Hui culture<\/a> encompasses communities living across a wide geographical area. Climate, local agriculture and neighboring food traditions help explain why their meals differ. Wheat foods are especially visible in many northwestern settings, while rice and rice-based foods also belong within Chinese Muslim cooking.<\/p>\n<p class=\"p1\"><a href=\"https:\/\/www.chinaculturepro.com\/uyghur-culture\/\">Uyghur culture<\/a> contributes another rich set of food traditions, particularly associated with Xinjiang. Breads, noodles, rice dishes and roasted meats have distinct local forms. Treating all of these foods as one interchangeable \u201cMuslim menu\u201d hides the differences in preparation and everyday use.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Region or community<\/th><th>Common staples and ingredients<\/th><th>Food traditions to recognize<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Hui communities in Gansu, Ningxia and Qinghai<\/td><td>Wheat foods, beef, lamb, vegetables and tea<\/td><td>Soup noodles, meat dishes and lidded-bowl tea are prominent in many places. Clear broths and mild preparations coexist with chili-seasoned foods.<\/td><\/tr>\n<tr><td>Hui food traditions in <a href=\"https:\/\/www.chinaculturepro.com\/beijing-cuisine\/\">Beijing<\/a> and Xi&#8217;an<\/td><td>Wheat breads and noodles, beef, lamb, sesame sauces and spices<\/td><td>Urban restaurants and snack shops connect Muslim foodways with local city cooking. Beijing lamb hotpot and Xi&#8217;an bread-and-meat dishes show different uses of similar ingredients.<\/td><\/tr>\n<tr><td>Hui communities in Yunnan<\/td><td>Beef, rice, local vegetables and seasonings<\/td><td>Rice-based meals and preserved beef illustrate a southern setting for Muslim food traditions. Xundian is particularly associated with cured beef.<\/td><\/tr>\n<tr><td>Uyghur communities in Xinjiang<\/td><td>Wheat, rice, lamb, onions, carrots and other vegetables<\/td><td>Oven-baked breads, noodles, pilaf and meat-filled pastries reflect several kinds of cooking, from household meals to market food.<\/td><\/tr>\n<tr><td>Dongxiang, Salar, Kazakh and other Muslim communities<\/td><td>Locally varying combinations of meat, grains, breads and dairy foods<\/td><td>These communities have their own traditions. Meat and dairy are especially important in many <a href=\"https:\/\/www.chinaculturepro.com\/kazakh-culture-china\/\">Kazakh pastoral settings<\/a>; no single list describes every community or household.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">The broader guides to <a href=\"https:\/\/www.chinaculturepro.com\/yunnan-cuisine\/\">Yunnan cuisine<\/a> and <a href=\"https:\/\/www.chinaculturepro.com\/xinjiang-cuisine\/\">Xinjiang cuisine<\/a> place these foods within their regional surroundings. A community association explains culinary context; a shop&#8217;s sourcing and preparation still require their own evidence.<\/p>\n<h2>Common Chinese Muslim Foods to Recognize<\/h2>\n<p class=\"p1\">The following foods offer different ways into these traditions. The names help identify a dish&#8217;s usual ingredients and form; recipes, seasonings and service vary. Chinese names and Mandarin pinyin are included for menu recognition. Laghman, polo and samsa are established regional names, rather than Mandarin pinyin spellings.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Food name<\/th><th>Regional association<\/th><th>Ingredients and identifying features<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td><a href=\"https:\/\/www.chinaculturepro.com\/lanzhou-beef-noodles\/\">Lanzhou beef noodles<\/a>, \u5170\u5dde\u725b\u8089\u9762, L\u00e1nzh\u014du ni\u00far\u00f2u mi\u00e0n<\/td><td>Lanzhou, Gansu; widely served elsewhere<\/td><td>Hand-pulled wheat noodles in clear beef broth, commonly with radish, beef and green herbs. Noodle thickness and width can vary; chili oil adds a separate red layer. Ask about chili before the bowl is assembled if needed.<sup>[11]<\/sup> <\/td><\/tr>\n<tr><td>Beef or lamb paomo, \u725b\u7f8a\u8089\u6ce1\u998d, ni\u00fay\u00e1ngr\u00f2u p\u00e0om\u00f3<\/td><td>Xi&#8217;an, <a href=\"https:\/\/www.chinaculturepro.com\/shaanxi-cuisine\/\">Shaanxi<\/a><\/td><td>Pieces of firm wheat bread cooked in rich meat broth, often with vermicelli and sliced meat. Some restaurants let diners break the bread themselves. Pickled garlic is a familiar accompaniment.<sup>[5]<\/sup> <\/td><\/tr>\n<tr><td>Qingzhen lamb hotpot, \u6e05\u771f\u6dae\u7f8a\u8089, q\u012bngzh\u0113n shu\u00e0n y\u00e1ngr\u00f2u<\/td><td>Beijing, including Niujie<\/td><td>Thin lamb slices cooked at the table, commonly in a clear broth, with sesame-based dipping sauce. The copper-pot tradition emphasizes meat slicing, broth and condiments rather than a thick chili broth.<sup>[10]<\/sup> <\/td><\/tr>\n<tr><td>Lamb skewers, \u7f8a\u8089\u4e32, y\u00e1ngr\u00f2u chu\u00e0n<\/td><td>Xinjiang and other northwestern settings; now widespread<\/td><td>Small pieces of lamb grilled on skewers, often combining lean meat and fat. Cumin and chili are familiar seasonings, but their use and intensity vary.<\/td><\/tr>\n<tr><td>Laghman or latiaozi, \u62c9\u6761\u5b50, l\u0101ti\u00e1ozi<\/td><td>Xinjiang<\/td><td>Long, <a href=\"https:\/\/www.chinaculturepro.com\/hand-pulled-noodles-lamian\/\">hand-pulled wheat noodles<\/a> served with a cooked topping of vegetables and, often, lamb or beef. The topping is mixed through the noodles rather than presented as a clear soup.<\/td><\/tr>\n<tr><td>Polo or zhuafan, \u6293\u996d, zhu\u0101f\u00e0n<\/td><td>Xinjiang<\/td><td>Rice cooked with ingredients such as lamb, carrots, onions and oil. Other meat and fruit versions also exist. Its Chinese name refers to hand-eating, but modern restaurant service often uses utensils.<sup>[6]<\/sup> <\/td><\/tr>\n<tr><td>Nang bread, \u9995, n\u00e1ng<\/td><td>Xinjiang<\/td><td>A family of baked wheat breads with different thicknesses, shapes and enrichments. Sesame, onion, fat or meat may appear in particular types; the breads do not share one universal formula.<sup>[7]<\/sup> <\/td><\/tr>\n<tr><td>Samsa or baked buns, \u70e4\u5305\u5b50, k\u01ceo b\u0101ozi<\/td><td>Xinjiang<\/td><td>Folded pastries, often square, filled with diced lamb and onion and baked against the wall of a bread oven. Their browned crust distinguishes them from soft steamed buns.<sup>[6]<\/sup> <\/td><\/tr>\n<tr><td>Niuganba, \u725b\u5e72\u5df4, ni\u00fag\u0101nb\u0101<\/td><td>Yunnan, including Xundian<\/td><td>Salt-cured, dried beef associated with local Hui food traditions. It is commonly sliced and cooked, including by frying, and served with rice. It should not be assumed to be ready-to-eat jerky.<sup>[8]<\/sup> <\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">The shared ingredients lead to very different textures: broth-soaked bread, springy noodles, tender rice or a crisp pastry shell. For a closer look at the communal pot, <a href=\"https:\/\/www.chinaculturepro.com\/beijing-hot-pot\/\">Beijing hotpot<\/a> explains the regional style. These examples also show why a food&#8217;s Muslim cultural association and the halal status of a particular serving are separate questions.<\/p>\n<h2>Dining Traditions: Hospitality, Tea and Festivals<\/h2>\n<h3>Tea, Hospitality and Shared Meals<\/h3>\n<p class=\"p1\">In parts of the northwest, gaiwan tea (\u76d6\u7897\u8336, g\u00e0iw\u01cen ch\u00e1), served in a lidded bowl, has an important place in Hui hospitality. Eight Treasure Tea (\u516b\u5b9d\u8336, b\u0101b\u01ceo ch\u00e1) combines tea with additions such as rock sugar, red dates, goji berries, longan, sesame or raisins. The selection varies, while the lidded bowl lets the drinker move floating ingredients aside. Serving tea welcomes visitors and extends time together over repeated infusions.<sup>[4]<\/sup> <\/p>\n<p class=\"p1\">Youxiang (\u6cb9\u9999, y\u00f3uxi\u0101ng), a fried bread often shaped into rounds, and sanzi (\u9993\u5b50, s\u01cenzi), crisp bundles of thin fried dough strands, are recognizable accompaniments or foods for sharing. Their shapes, doughs and occasions differ among households and localities.<\/p>\n<p class=\"p1\">These practices form part of the broader range of <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-culture\/\">Chinese food culture<\/a>, while retaining community-specific meanings. In restaurants, shared dishes may arrive with individual bowls or plates, while a noodle shop may serve each diner a separate bowl. At a family meal, follow the host&#8217;s arrangements and ask before bringing outside food or drinks. A northwest tea setting is one regional example, rather than a standard sequence used by every Muslim family in China.<\/p>\n<h3>Ramadan and Festival Foods<\/h3>\n<p class=\"p1\">Ramadan is a month of fasting and religious observance. Muslims observing the daily fast abstain from food and drink from dawn to sunset, then break the fast in the evening. Dawn precedes sunrise. Observance and exemptions should not be inferred from someone&#8217;s ethnicity or appearance.<sup>[9]<\/sup> <\/p>\n<p class=\"p1\">Eid al-Fitr, known in Chinese as Kaizhai Jie (\u5f00\u658b\u8282, k\u0101izh\u0101iji\u00e9), celebrates the end of Ramadan. Eid al-Adha, the Festival of Sacrifice, is a separate festival commonly called Gu&#8217;erbang Jie (\u53e4\u5c14\u90a6\u8282, g\u01d4\u2019\u011brb\u0101ngji\u00e9). Visits, shared meals and food gifts connect these occasions with family and community life.<\/p>\n<p class=\"p1\">In some Hui communities, fried breads and pastries join beef or lamb dishes on festive tables. Youxiang and sanzi may be prepared for guests or given to relatives and neighbors.<sup>[9]<\/sup> The exact foods depend on locality and household. Neither festival supplies a uniform national menu, and an individual restaurant&#8217;s holiday opening arrangements need separate checking.<\/p>\n<h2>Reading Qingzhen Signs and Asking About Food<\/h2>\n<p class=\"p1\">The characters \u6e05\u771f are a useful starting point when identifying restaurants and packaged foods. Read the wording rather than relying on a green sign, decorative Arabic script, a staff member&#8217;s clothing or the words \u201cLanzhou\u201d and \u201cXinjiang.\u201d Each gives a different kind of information.<\/p>\n<p class=\"p1\">Use the sign, staff explanations and any documentation to answer different questions:<\/p>\n<ul>\n<li><strong>The stated claim:<\/strong> What does the sign, menu or package actually say? A qingzhen claim communicates how the food is presented; its design alone does not identify who issued or checked it.<\/li>\n<li><strong>An explanation of practice:<\/strong> Ask where the meat comes from, which sauces are used and how the kitchen prevents contact with non-halal ingredients. Specific answers address the meal more directly than a general reassurance.<\/li>\n<li><strong>Relevant documentation:<\/strong> When certificates or supplier records are available, check the issuer, validity and scope. Establish whether they concern the particular product, meat supplier or restaurant, rather than assuming one document covers everything.<\/li>\n<\/ul>\n<p class=\"p1\">Four questions can make that conversation more precise:<\/p>\n<ul>\n<li><strong>Halal status:<\/strong> \u8fd9\u9053\u83dc\u662f\u6e05\u771f\u7684\u5417\uff1f \u2014 Is this dish qingzhen \/ halal?<\/li>\n<li><strong>Meat sourcing:<\/strong> \u8089\u662f\u4ece\u54ea\u91cc\u91c7\u8d2d\u7684\uff1f\u80fd\u8bf4\u660e\u6e05\u771f\u6765\u6e90\u548c\u5c60\u5bb0\u60c5\u51b5\u5417\uff1f \u2014 Where do you buy the meat, and can you explain its halal sourcing and slaughter?<\/li>\n<li><strong>Cooking wine:<\/strong> \u8fd9\u9053\u83dc\u4f1a\u653e\u6599\u9152\u6216\u9152\u7c7b\u8c03\u6599\u5417\uff1f \u2014 Do you use cooking wine or wine-based seasonings in this dish?<\/li>\n<li><strong>Equipment:<\/strong> \u6e05\u771f\u98df\u6750\u7684\u6848\u677f\u548c\u9505\u5177\u4e0e\u975e\u6e05\u771f\u98df\u6750\u5206\u5f00\u4f7f\u7528\u5417\uff1f \u2014 Are cutting boards and pots kept separate from those used for non-halal ingredients?<\/li>\n<\/ul>\n<p class=\"p1\">The <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-names\/\">Chinese food names<\/a> guide helps with ingredient and cooking words on menus. For halal decisions, combine that vocabulary with information about the particular meal and establishment.<\/p>\n<h2>FAQs About Chinese Muslim Food<\/h2>\n<h3>Is Chinese Muslim Food the Same as Xinjiang Cuisine?<\/h3>\n<p class=\"p1\">No. Muslim food traditions also developed in places such as Gansu, Ningxia, Beijing and Yunnan. Xinjiang cuisine includes the cooking of several communities. A regional name describes a food&#8217;s association with a place, while halal concerns ingredients and preparation.<\/p>\n<h3>Are All Lanzhou Beef Noodle Restaurants Halal?<\/h3>\n<p class=\"p1\">Not automatically. The dish has strong connections with Muslim food traditions, but the name alone cannot establish a restaurant&#8217;s practices. Check the individual establishment&#8217;s qingzhen claim, meat supply and preparation.<\/p>\n<h3>Can Non-Muslims Eat at Qingzhen Restaurants?<\/h3>\n<p class=\"p1\">Generally, yes. Qingzhen restaurants commonly serve diners from different backgrounds. Respect the establishment&#8217;s rules about outside food and alcohol, and ask when unsure. A restaurant&#8217;s dining arrangements are separate from the access or worship rules of a mosque.<\/p>\n<h3>Is Chinese Muslim Food Always Spicy?<\/h3>\n<p class=\"p1\">No. Clear-broth lamb hotpot, plain breads, tea and gently seasoned meat dishes can be mild. Other preparations use chili or cumin prominently. Qingzhen describes religious dietary requirements, while spiciness depends on the dish and its seasoning.<\/p>\n<h3>Is Pork-Free Chinese Food Necessarily Halal?<\/h3>\n<p class=\"p1\">No. Meat sourcing, slaughter, broth, animal-derived ingredients, wine-based seasonings and contact with non-halal food can also matter. Removing visible pork addresses only one part of assessing a prepared meal.<\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] James D. Frankel, Chinese University of Hong Kong. <a href=\"https:\/\/research.cuhk.edu.hk\/en\/publications\/qingzhen-is-halal-but-%E1%B8%A5al%C4%81l-is-unlawful-muslims-islamophobia-and-\/\" target=\"_blank\" rel=\"noopener noreferrer\">Qingzhen is Halal, but \u1e24al\u0101l is Unlawful: Muslims, Islamophobia, and State Ambivalence in China<\/a><\/p>\n<p class=\"p1\">[2] Majlis Ugama Islam Singapura. <a href=\"https:\/\/www.muis.gov.sg\/halal\/for-consumers\/\" target=\"_blank\" rel=\"noopener noreferrer\">For consumers<\/a><\/p>\n<p class=\"p1\">[3] Majlis Ugama Islam Singapura. <a href=\"https:\/\/www.muis.gov.sg\/resources\/khutbah-and-religious-advice\/fatwa\/ethanol--english\/\" target=\"_blank\" rel=\"noopener noreferrer\">Ethanol (English)<\/a><\/p>\n<p class=\"p1\">[4] National Ethnic Affairs Commission. <a href=\"https:\/\/www.neac.gov.cn\/seac\/ztzl\/huiz\/fswh.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u56de\u65cf\uff1a\u98ce\u4fd7\u6587\u5316<\/a><\/p>\n<p class=\"p1\">[5] China Intangible Cultural Heritage. <a href=\"https:\/\/www.ihchina.cn\/art\/detail\/id\/14653.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u540c\u76db\u7965\u725b\u7f8a\u8089\u6ce1\u998d\u5236\u4f5c\u6280\u827a<\/a><\/p>\n<p class=\"p1\">[6] Department of Culture and Tourism of Xinjiang. <a href=\"https:\/\/wlt.xinjiang.gov.cn\/wlt\/wlgl\/201911\/d45cbf5fae3241bfa10544b276418ba7.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u65b0\u7586\u5473\u9053<\/a><\/p>\n<p class=\"p1\">[7] People&#8217;s Government of Xinjiang. <a href=\"https:\/\/www.xinjiang.gov.cn\/xinjiang\/tsxj\/201111\/717dce3167b7460a8801fac6c514ae69.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u65b0\u7586\u9995<\/a><\/p>\n<p class=\"p1\">[8] Kunming Daily \/ Kunming Information Hub. <a href=\"https:\/\/www.kunming.cn\/news\/c\/2014-02-21\/3501312.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u5bfb\u7538\u725b\u5e72\u5df4\uff1a\u820c\u5c16\u4e0a\u7684\u975e\u7269\u8d28\u6587\u5316\u9057\u4ea7<\/a><\/p>\n<p class=\"p1\">[9] Du Qianping, Chinese Academy of Social Sciences. <a href=\"https:\/\/www.cass.cn\/xueshuchengguo\/shehuizhengfaxuebu\/201402\/t20140221_968896.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u6c11\u65cf\u6240\u675c\u5029\u840d\uff1a\u5f00\u658b\u8282<\/a><\/p>\n<p class=\"p1\">[10] China Intangible Cultural Heritage. <a href=\"https:\/\/www.ihchina.cn\/project_details\/14658\/\" target=\"_blank\" rel=\"noopener noreferrer\">\u725b\u7f8a\u8089\u70f9\u5236\u6280\u827a\uff08\u4e1c\u6765\u987a\u6dae\u7f8a\u8089\u5236\u4f5c\u6280\u827a\uff09<\/a><\/p>\n<p class=\"p1\">[11] China Intangible Cultural Heritage. <a href=\"https:\/\/www.ihchina.cn\/project_details\/23794.html\" target=\"_blank\" rel=\"noopener noreferrer\">\u4f20\u7edf\u9762\u98df\u5236\u4f5c\u6280\u827a\uff08\u5170\u5dde\u725b\u8089\u9762\u5236\u4f5c\u6280\u827a\uff09<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>\u041f\u043e\u0437\u043d\u0430\u043a\u043e\u043c\u044c\u0442\u0435\u0441\u044c \u0441 \u043a\u0438\u0442\u0430\u0439\u0441\u043a\u043e\u0439 \u043c\u0443\u0441\u0443\u043b\u044c\u043c\u0430\u043d\u0441\u043a\u043e\u0439 \u043a\u0443\u0445\u043d\u0435\u0439 \u0447\u0435\u0440\u0435\u0437 \u0431\u043b\u044e\u0434\u0430 \u0445\u0443\u044d\u0439 \u0438 \u0443\u0439\u0433\u0443\u0440\u043e\u0432, \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u044b \u0446\u0438\u043d\u0447\u0436\u044d\u043d\u044c, \u0440\u0435\u0433\u0438\u043e\u043d\u0430\u043b\u044c\u043d\u044b\u0435 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438, \u0447\u0430\u0439, \u043f\u0440\u0430\u0437\u0434\u043d\u0438\u0447\u043d\u0443\u044e \u0435\u0434\u0443 \u0438 \u043f\u043e\u043b\u0435\u0437\u043d\u044b\u0435 \u0432\u043e\u043f\u0440\u043e\u0441\u044b \u0434\u043b\u044f \u043f\u043e\u0441\u0435\u0442\u0438\u0442\u0435\u043b\u0435\u0439 \u0440\u0435\u0441\u0442\u043e\u0440\u0430\u043d\u043e\u0432.<\/p>","protected":false},"author":1,"featured_media":4948,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[299,298,302],"class_list":["post-4947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-cuisine","tag-food-culture","tag-hub-chinese-food-culture"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore Chinese Muslim food through Hui and Uyghur dishes, qingzhen ingredients, regional traditions, tea, festival foods and useful questions for dining.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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06:18:34","created":"2026-10-24 06:01:23","updated":"2026-10-25 07:15:38","focus_keyword":null,"additional_keywords":null,"truseo_locale":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/ru\/\" title=\"Home\">Home<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/ru\/category\/food-cuisine\/\" title=\"Food &amp; Cuisine\">Food &amp; Cuisine<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\tChinese Muslim Food: Qingzhen Ingredients and Traditions\n<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/www.chinaculturepro.com\/ru\/"},{"label":"Food &amp; Cuisine","link":"https:\/\/www.chinaculturepro.com\/ru\/category\/food-cuisine\/"},{"label":"Chinese Muslim Food: Qingzhen Ingredients and 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