As is the case elsewhere in the world, Muslim restaurants in China adhere to halal standards. Pork is staunchly avoided and the meat from animals are slaughtered according to prescribed religious procedures. Because most of the Muslim community in China is located in the north where wheat is the staple crop, nearly all the restaurants focus intensely on noodles and flatbreads.
At night markets in Muslim-dominated cities, kebabs, or chuan er, are a regular fixture, usually doused with a thick coating of cumin, which is the most prevalent spice of the cuisine. Lamb is a favorite and everything, from the intestines to the brain, is cooked and consumed. Muslim Chinese food also has a tendency to err toward the spicy side, and a lot of New World crops like potatoes, tomatoes, and bell peppers have become an integral part of the cuisine.
Read on at Munchies.