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Hui people's food culture has a long history.
Hui people have strict eating habits and taboos. Hui people emphasize the edibility, cleanliness and moderation of food, which is summarized as "clean diet" by the people. In the aspect of animal edibility, influenced by the concept of "food supplement" in traditional Islamic culture and China traditional culture, cattle, sheep, camels, rabbits, deer, roe deer, chickens and grass are generally selected through "distinguishing the image of things and observing the meaning of things", which are not ugly in appearance, lazy in nature and can ruminate with two hooves. Wolves, insects, tigers, leopards, bears, donkeys, horses, mules, pigs and dogs, foxes, cats, mice, pythons, eagles, owls, sharks, whales and so on. Everything is fasted with wine and animal blood. Hui and other Muslim nationalities created and developed Muslim food culture in China. Beef and mutton occupy a very important position in the Hui diet, and pasta is the staple food.

The most famous dishes are soup mutton, hand-grabbed mutton, instant-boiled mutton and chop suey, which have local characteristics and national style. The tenth volume of The Complete Works of Necessities of Yuan Dynasty contains Hui Hui food, which records 10 many methods of making Hui Hui food. There are also Muslim foods such as Hexi rice noodle soup and steamed sheep in the court cookbook "Drinking Meal" in the Yuan Dynasty. Muslim banquet was listed as a grand palace banquet in Qing Dynasty, and it was a household name in Beijing. Wang Zizhong, a famous Hui chef in Ningxia, has compiled a book "Muslim Whole Sheep Recipe" in recent years, which contains as many as 280 kinds of mutton dishes. Hui women are good at making halal pasta and snacks, such as sesame oil, prickly heat, twisted dough, white flour guokui, mutton noodles with minced meat, hot and sour noodles, beef Lamian Noodles, fried noodles, Lamian Noodles, steamed stuffed bun, eight-treasure rice, noodle soup, stuffing skin, cake cutting and oil noodles.

Hui people like drinking tea. Early Hui Muslims loved sweets, and under the influence of China tea culture, they formed the habit of drinking tea characterized by sweetness. Tea drinking rose in the Jin Dynasty in China and flourished after the Tang Dynasty, followed by tea sets, including saucer, tea bowl and bowl cover, which were beautiful and practical. The Hui people inherited and developed this tea culture, and formed the "eight-treasure bowl tea" with "three batteries" as the tea set: tea (jasmine tea, Shaanxi green tea, red brick tea, Wo Wo tea, Maojian tea, etc. ), sugar (white sugar, brown sugar, rock sugar, pear paste sugar, etc. ) Red dates, walnuts, longan, sesame, raisins and medlar are added to the tea set. Tea and its ingredients have different combinations in different regions and seasons according to the economic conditions and preferences of tea drinkers, such as "brown sugar brick tea", "rock sugar Shaanxi green tea", "three-spice tea" (tea, sugar, longan), "white four products" (Shaanxi green tea, sugar, persimmon, jujube) and "red four products" (brick tea, sugar, jujube Eight-treasure tea has the functions of promoting fluid production to quench thirst, stimulating appetite and strengthening spleen, and it has different fitness functions when put into different tea material. In the mountainous area of Xihaigu, Ningxia, rural Hui people drink more "pot tea", that is, add black sand pot, porcelain pot or tin pot, brick tea or Shaanxi green tea, pour cold water on the fire and boil it, which is slightly bitter, helpful for digestion and refreshing.

Qinghai Hui people like to drink milk tea, which is related to their close contact with Mongolians and Tibetans. Hui people also have a liquid food called "tea". Because the Hui people have their own dietary taboos, it is not convenient to eat when traveling or doing business. In the long-term life practice, they invented "oil-faced tea" and "camellia oleifera" which can be taken with boiled water. Oil-faced tea is made by baking flour until it turns yellow, frying some minced beef and mutton with clear oil, onion, ginger and salt, cooling, mixing together, and brewing with boiling water when taking out the pot. The difference between camellia oleifera and camellia oleifera is that minced meat is fried with sheep oil or ghee, mixed with flour, and boiled with water when eating.

Historically, Muslim families have made and sold Muslim food traditions, including Muslim Mala Tang, mutton jiaozi, hand-grabbed mutton, steamed sheep tail, mutton bread in soup, steamed dumplings, Muslim cakes and so on. , absorbed the essence of China traditional cooking culture and creatively developed it, and entered the commercial field of modern China, which was welcomed by people of all ethnic groups. Some Muslim restaurants with a long history have been revitalized and developed into luxury hotels. Muslim cuisine has grown to nearly 300 kinds. Muslim cakes have also become a courtesy food for people's festivals, birthdays, celebrations and visiting relatives and friends. In addition, as a new Muslim food, Muslim milk food series is developing on a large scale.