The Hui ethnic group possesses the most Muslims, which influences the cuisine greatly and makes it the representative of the Chinese Muslim food. With a long history, Hui cuisine embodies the life habit - cleanness. Their diet never involves pig meat, the meat of non-ruminating animals, fierce animals and their blood. But those meats that are allowed and which have been prepared under the auspices of an imam can be made into delicious dishes. Muslims are not allowed to smoke or drink wines, but encouraged to enjoy teas. When there are guests come to visit, welcoming hosts will produce tea together with fruits and fried cakes. The tea can contain sugar, Chinese wolfberry, sesame, red Chinese date, longan, and raisins, which are rich in nutrition.
There are four main characteristics of Hui Cuisine. Most of the staple food is made of flour rather than rice, and can have many forms. Sweeteners play an important role in the meals - these people tend to add honey or sugar to their dishes. Hui people like eating beef and mutton which also stimulate the appetite and are nourishing. One of the typical meals is roast mutton. They have also renovated and adapted aspects of Han cuisine - for example dumplings in a sour soup is one of their favorites.
