And we just realized it’s been months since we did our monthly link roundup. Bluntly speaking, with the many things going around the world right now, we haven’t gone digging for the latest Chinese Muslim food news. But hey! We can’t wait until everything goes back to ‘normal‘, can we? Besides, what’s normal anyway?
Let’s do some digging around!
‘We Want to Help the World Better Understand China.’ Meet Chen Xiaoqing, the Film Director Using Food to Make Friends
The third season, set in China’s central Gansu province, debuts on Netflix next month. Gansu is a thin strip of territory stretching more than a thousand kilometers from dunes in the north to lush mountains in the south. It also boasts a significant Muslim minority. “So they have really different types of food that reflect the local terrain and [cultures],” says the filmmaker
We have friends from Gansu but we can’t say the food is that different really. Having said that, they are mostly known for their Lanzhou Beef Noodles. Just about every Malaysian should know this dish since Mi Tarik Warisan Asli is a huge chain in Malaysia and their specialty is the beef noodles.
As for the series, we haven’t watched it and it’s mainly because we don’t have Netflix. But if you watched it, do let us know how it’s like. Would love to know if it’s any good.
How Chinese fried noodles by a Muslim hawker became a hit in India’s biggest slum
MUMBAI: In the middle of Dharavi, one of Asia’s largest slums, there is a popular Chinese fried noodle dish which has been given a unique Indian spin.
Sohrab’s Chow Mein is this curious half-Indian, half-Chinese hybrid dish of yellow noodles stir-fried in a wok with cabbage, green capsicum and flavoured with an oddly bright-red Manchurian sauce.
It’s the brainchild of slum resident Sohrab, who had previously worked in a Chinese restaurant.
Now this is a feel good article. There’s just something inspiring about how someone comes up with an idea, no matter how crazy it may sound, and eventually pulling it through!
Vendors like Sohrab keep their prices cheap for the poorer residents. “I cook because I love people. It’s okay if you don’t have the money to pay for the food. You can still eat at my stall,” he said.
And this bit right here has all the feels. Like the guy sells his Indian-inspired-Chinese-dishes at cheap prices to help the poor and still manages to send his kids to school! That’s the barakah effect in fruition! May Allah SWT ease all of his affairs and accept his kindness, ameen!
Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate
Within Xi’an, Hui and Han alike eat roujiamo, the Chinese hamburger: meat tucked into flatbread that’s been crisped on the grill until it shows tiger skin on one side — shades of orange and black — and a chrysanthemum whorl on the other. The Han make it with long-braised pork, doused with a spoonful of its own broth, and the Hui with beef or lamb, stewed, then salted and dried.
Thought-provoking. The article provides a glimpse of old China, the history of the Hui Chinese, Chinese food, and how the country became how it is today. Pretty long read, yet easy to comprehend.
That concludes our link roundup for this month! Hope you enjoy reading the articles! And if you found any interesting links, leave it in the comment below and we’ll include it in the next link roundup.