Mongolian and Muslim cuisine
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Skewers of beef, lamb and mutton are the hallmark of Muslim and Mongol schools of Chinese cookery.
The tribes of Uighur, Hui and the Mongolian minorities created the tradition of Chinese Muslim cookery. While they are nomadic peoples and distributed throughout the country, their main area of settlement is in the north and northwest.
As Muslims, they do not eat pork, and being a long way from the coast means seafood does not feature heavily. Red meat roasted over charcoal is ubiquitous - hearty food for the cold winters. Hand-made noodles and flat breads also feature.
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