1、 The origin of halal
Ancient Chinese means natural, simple, quiet and noble; In song and Yuan Dynasties, there was no fixed translation of Islam in China. In the late Yuan Dynasty, the word "halal" was used to call Islam. At the end of Ming Dynasty and the beginning of Qing Dynasty, Chinese Muslim scholars used "light but not stained" and "true but not false" to explain Islam, which is called the origin of halal.
2、 Summary of halal diet
1. The ethnic minorities using halal food refer to Hui, Uygur, Kazak, Kirgiz, Tajik, Uzbek, Tatar, Dongxiang, salar, Baoan and other ethnic groups with halal food customs.
2. Muslim's principle of food selection is to choose healthy, hygienic, pollution-free, safe and harmless animals and plants with good habits as food in a proper and legal way.
3. The main taboos of halal diet are: (1) blood( 2) Self death object( 3) Pork( 4) Animals slaughtered by non muslims( 5) Alcohol and narcotics
4、 "Three kinds of food" and "four specialties" of halal
1. Halal food, non-staple food and halal food are slaughtered, processed and produced in accordance with the dietary habits of Hui and other ethnic minorities, which meet the requirements of halal
2. Halal four specialties - transportation vehicles, measuring instruments and storage containers for the production and sale of halal food are specially used, and processing (storage and sales) venues are specially used. No movement, weighing or storage of halal taboo food or articles is allowed.