Hui

A mix of Hui specialties and Beijing favorites, dishes are clean, well-balanced in flavor, and meet
halal standards.

This Di’anmen Muslim restaurant serves fried dried apricot and beef with sweet and sour sauce, mutton and yangrou paomo.

Replete with small wooden tables and mini-benches, this chain serves Shaanxi staples like yangrou paomo, rou jia mo, saozi mian, dumplings and more.

Kebabs galore at this restaurant devoted exclusively to chuan'r - choose from beef, mutton, chicken, shrimp, shellfish (oysters, scallops) and more.

Enjoy hand-pulled Lanzhou noodles at this small restaurant next to Jinshan Park.

Gorge on kebabs at this all-night Chuan'r stand in the heart of Sanlitun.

Old school in every sense (from the food down to the decor and gruff, cafeteria-style service), this long-running eatery serves traditional Hui dishes and snacks, including lu da gun'r (rolling donkey), bao du (boiled tripe) and the infamous dou zhi (fermented mung bean soup). Upstairs has a sit-down restaurant with private rooms.

Bland décor and bustling service offer scant evidence that this restaurant showcases – in some style – the food from one of China’s most culturally diverse provinces. Gansu is home to myriad ethnic groups, each with their own cooking style and food staples. Many of those dishes can be sampled here. Office workers and Yanjing-swilling locals all swear by the aromatic braised lamb, cooked so soft it shreds apart at the merest tug of the chopsticks, stewed together with gelatinous slippery
potato noodles, another regional specialty.

A morning stroll down this little alley for fresh-baked bread is as close to a boulangerie moment as you’ll have in Beijing. The zhima shaobing (sesame bread), baked every half-hour in ancient ovens, are a revelation. Small and puck-shaped, they’re are crisp on the outside and dense, warm and fluffy in the middle, with just a hint of Sichuan
peppercorn. "You pianyi you haochi," as the locals say.