HALAL FOOD IN CHINA

Halal Food is available throughout China. In Chinese Halal food is called Qing Zhen Cai (清真菜) which mean 'pure food'.

The most common Chinese Muslim restaurant is the Lanzhou lamian ('Lanzhou pulled-noodles' 兰州拉面) kind, which can be easily found in almost every city.

The Hui (Ethnic Chinese Muslims), Bonan, Dongxiang, Salar and Uyghurs of Chine, as well as the Dungans of Central Asia and the Panthays of Burma collectively contribute to Chinese Islamic cuisine.

Muslim restaurants in China are known for making their own fresh noodles out of wheat flour, and for not including pork on their menus. Instead, you will often see lamb or beef offered. Breads and sweets, which are not traditionally Chinese food items, can also be found in Muslim eateries.

Chinese halal food appeared over 1,000 years ago during the Tang Dynasty when Islam was first introduced to China. It was recorded that Chinese Halal Food appeared as early as in the Tang Dynasty (618 - 907). Chinese Halal Food became influential during the Yuan Dynasty (1279 - 1368), many Muslim soldiers were stationed in various parts of China.

In Beijing, the most famous Halal Food, Yueshengzhai was opened in 1775 by Ma Qingrui who was working in the Ministry of Rites for Emperor Qianlong of the Qing Dynasty (1644 - 1911). 

Among the famous Chinese Halal Dishes are Roasted Whole lamb, Lanzhou Hand Pulled Noodles with Beef. Hand-taken lamb, Beef Noodles Soup etc.

Arabic businessmen, travelers, and missionaries traveled to China along the ancient Silk Road and settled in places like Xi'an, Kaifeng, Guangzhou, Quanzhou, Yangzhou, and Hangzhou. These Arabic people were the ancestors of today's Hui people in China. Chinese halal food developed, and more dishes were created during the Yuan Dynasty when the Hui ethnic minority was formed.

Many Muslims went to China for trade, and these Muslims began to have a great economic impact and influence to China. During the Song Dynasty (960-1279), Muslims in China dominated foreign trade and the import/export industry to the South and West.

HALAL IN CHINESE

The word for halal in Chinese is 清真 – QĪNG ZHĒN, and sounds like: ching jen. Say, or point to, these words and your new selfie buddy will point you in the right direction.

Signs can be in;

Chinese, 请真

Arabic, حلال

And English, Halal (tip: many pronounce it halalu)

It’s a good idea to save these on your phone so that you can refer to them if you get stuck.

1. Hui Cuisine (Northwestern/Central)

The Hui people are the largest Muslim group in China and are spread across almost every province. Their food is a bridge between Middle Eastern ingredients and traditional Han Chinese cooking.

• Lanzhou Beef Noodles (兰州拉面): Perhaps the most famous dish in China. It features hand-pulled noodles in a clear, spicy beef broth, topped with cilantro and white radish.
• Big Plate Chicken (Da Pan Ji, 大盘鸡): A spicy, aromatic stew made with chicken, potatoes, and peppers, typically served over wide, flat noodles.
• Lamb Hot Pot (涮羊肉): Popularized in Beijing, this involves flash-boiling paper-thin slices of high-quality mutton in a copper pot.
• Lamb Kebabs (Chuan'er, 串儿): Skewered meat (usually lamb) seasoned with cumin and chili powder, then roasted over charcoal.
• Naan (Nang, 馕): Traditional flatbread roasted in a tandoor oven, available in many varieties. 
• Paomo (泡馍): A specialty of Xi'an. You crumble leavened bread into a bowl, which is then soaked in a rich, savory mutton or beef broth.
• Sanzi (馓子): Deep-fried dough twists that are crunchy and often served during festivals.
• Zhuafan (Hand-Grabbed Rice): A fragrant pilaf cooked with mutton, carrots, onions, and vegetable oil.

2. Uyghur Cuisine (Xinjiang/Central Asian)

Found primarily in the Xinjiang region, this style has a heavy Central Asian and Turkic influence, focusing on bold spices like cumin and black pepper.

• Chuan’r (羊肉串): Cumin-crusted lamb skewers grilled over charcoal. This is the ultimate Chinese street food.
• Dapanji (大盘鸡): "Big Plate Chicken." A hearty stew of chicken, potatoes, and peppers served over wide, flat hand-pulled noodles.
• Polo (抓饭): Fragrant pilaf made with lamb, carrots, onions, and raisins.
• Nang (馕): Traditional flatbread baked in a tandoor oven, often stamped with beautiful patterns and topped with sesame.
• Samsa (烤包子): Crispy, clay-oven-baked buns stuffed with minced lamb and onions.

Key Characteristics

• No Pork or Lard: Strict adherence to Halal standards. Vegetable oil or beef/lamb tallow is used for frying.
• Wheat over Rice: Because these communities originated in North and West China, wheat-based products (noodles, breads, and dumplings) are the primary staples.
• Spice Profile: Heavy use of cumin, Sichuan peppercorns, and dried chilies.
• The "Blue Sign": In China, you can easily spot Halal restaurants by their bright green or blue signs featuring Arabic calligraphy and the Chinese characters 清真 (Qingzhen).

Regional Varieties

The cuisine is generally categorized into three major regional styles:

• Northwest China (Xinjiang, Gansu, Ningxia): Heavily influenced by Central Asian and Middle Eastern flavors. It features a lot of mutton, handmade noodles, and heavy use of cumin.
• North China (Beijing, Tianjin): Influenced by Shandong cuisine, focusing on fine cooking techniques for beef and mutton.
• South China (Guangzhou, Shanghai): Incorporates more seafood, freshwater fish, and poultry while strictly following halal guidelines. 

Where to Experience It

If you are traveling in China, these are the hubs for the best Muslim food:

• Xi’an: The Muslim Quarter (Huimin Jie) is a sensory explosion of street food and ancient heritage.
• Beijing: The Niujie (Ox Street) district is the center of the capital's Hui community and famous for its snacks and butcher shops.
• Lanzhou: The birthplace of hand-pulled noodles; it's said that a bowl of noodles there tastes different because of the local water and altitude.
• Kashgar/Urumqi: The heart of Uyghur culture, where the markets (Bazaars) offer the most authentic Central Asian flavors.

Finding halal food in Muslim areas is not a tough task, it is always going to be easier. Through my experiences, finding Halal Foods in China has been much easier than in Europe. Halal food is the main cuisine if you’re in the Muslim Quarter of Xi’an, Lanzhou or in other western regions of China where there are large Muslim communities and even Muslim majority autonomous regions.

I love Chinese cuisine, I have toured 9 Districts in China, Chinese Muslims food is indeed my choice during my stay in China. 

Reference :

1. Halal Restaurants
2. China Halal Food History
3. Wikipedia - Islamic Chinese Cuisine
4. My Trip: Halal Food in China 2025: A Foodie's Guide to Halal Restaurant & Streets Food.
5. IslamiChina : Halal Restaurants

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Updated: 20 December 2025: 2.20 a.m