Talk:Chinese Islamic cuisine

Untitled
Xinjiang food, and this page on Chinese Islamic Cuisine are not talking about the same kinds of food. All the pictures might be from other parts of China--but certainly don't reflect Uyghur or Hui cuisine of Xinjiang. Should we start a new page on Xinjiang Cuisine, or change this page? Some things have similar names. . .--Erkin2008 21:07, 13 April 2007 (UTC)


 * When I wrote the first draft of this article back in 2001, I was writing about the 清真菜館 based on those I tried in the USA. I had no knowledge of what Xinjiang cuisine was all about.  This article has evolved over the past 6 years and like most wikipedia articles, it has become a bastardized collection of multiple related topics because each author has a different interpretation of what the title means.  Remember the story about 4 blind men describing an elephant?  That is what most wikipedian articles are like, most parts are correct, but when put together, the full picture is nothing like the truth.  I'd suggest you either spin off a different article or split the article into multiple sections, one for each variation from different part of the world.  Kowloonese 23:01, 13 April 2007 (UTC)

Sources for future article expansion
This is a fascinating account of how Eid al-Adha rituals led to Muslims/Hui becoming the usual butchers in western China not only for the imperial elite but also for mandatory state sacrifices to the Chinese gods (considered to be meat-eaters if not carnivores) and suspect Commies during the paranoid Nationalist era (since killing cattle could only be a plot to reduce agricultural output and undermine the state). It should probably be introduced here, as well as at religion in China, Chinese cuisine, and similar pages. — Llywelyn II   00:19, 26 December 2022 (UTC)

Wiki Education assignment: China Encounters the World
— Assignment last updated by Shuang Wen (talk) 05:59, 14 March 2023 (UTC)