Dishes borrow ingredients from Middle Eastern, Turkic, Iranian and South Asian cuisines, notably mutton and spices.

Chinese Islamic dishes include clear-broth beef noodle soup and chuanr.

It is heavily influenced by Beijing cuisine, with nearly all cooking methods identical and differs only in material due to religious restrictions.

During the Yuan dynasty, halal and kosher methods of slaughtering animals and preparing food was banned and forbidden by the Mongol emperors, starting with Genghis Khan who banned Muslims and Jews from slaughtering their animals their own way and made them follow the Mongol method.

[3] Traditionally, there is a distinction between Northern and Southern Chinese Islamic cuisine despite both using lamb and mutton.

[4] San Francisco, despite its huge number of Chinese restaurants, appears to have only one whose cuisine would qualify as halal.

[9] Hui who migrated to Northeast China (Manchuria) after the Chuang Guandong opened many new inns and restaurants to cater to travelers, which were regarded as clean.

The Hui who migrated to Taiwan operate Qingzhen restaurants and stalls serving Chinese Islamic cuisine in Taipei and other big cities.

[10] The Thai Department of Export Promotion claims that "China's halal food producers are small-scale entrepreneurs whose products have little value added and lack branding and technology to push their goods to international standards" to encourage Thai private sector halal producers to market their products in China.

The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle.

Chuanr (Chinese: 串儿, Dungan: Чўанр, Pinyin: chuànr (shortened from "chuan er"), "kebab"), originating in the Xinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably in Beijing.

Suan cai is a traditional fermented vegetable dish, similar to Korean kimchi and German sauerkraut, used in a variety of ways.

Nang (Chinese: 馕, Dungan: Нәң) is a type of round unleavened bread, topped with sesame.