Shanghai
Halal Food Guide

Founded in 1891 by the uncle of Peking-opera master Ma Lianliang — this is where Beijing-style copper-pot lamb hotpot was born in Shanghai. Charcoal fire, clear broth, hand-cut lamb swished seven-up-seven-down, one sesame-paste dip, one fresh sesame flatbread. The oldest table in this guide, and still the most loved.

一八九一年由京剧名家马连良的伯父创办：炭火铜锅、清汤手切羊肉，配麻酱与现烤烧饼。

A whole building run by Lanzhou natives: a street-level noodle counter below, proper restaurant above. The beef broth is clearest in the early morning, when locals order the "beef-and-egg double-fly" before work. Pick your noodle gauge — "er xi" medium is the craftsman's test. The broth runs out by midday, so come early.

兰州人开的一整栋楼：一楼面档清晨汤最清，"肉蛋双飞"是本地人标配，午前汤底常售罄。

One of Shanghai's best-known Xinjiang restaurants, with a real naan oven inside a mall just off Nanjing Road. The Big Plate Chicken takes half the table — potatoes gone sandy-soft, and the wide ribbons of noodle stirred through at the end vanish before the chicken does.

南京路商圈里的新疆名店：馕坑现烤，大盘鸡的皮带面比鸡先光盘。

A halal Xinjiang institution in the basement of SML Center, where skewers are threaded and grilled to order, dripping over charcoal. Regulars never order by the stick — they order "one bunch," ten at a time, with an ice-cold kvass. One metro stop from Tianzifang.

日月光地下一层：现串现烤，本地熟客开口就是"一把"十串起。

Home-style halal Northwestern cooking tucked in a lane off the pedestrian street, with fresh naan hanging in the semi-open kitchen downstairs. The hand-grabbed lamb carries nothing but salt and Sichuan pepper — dip it in garlic vinegar and taste how sweet the meat itself is. An easy, astonishingly cheap detour from the Bund.

外滩步行可达的小馆：手抓羊肉只放盐和花椒，蘸蒜醋吃出羊肉本味的甜。

The Xibe are one of China's smallest ethnic groups — under 200,000 people — and this is the only Xibe kitchen in Shanghai. The signature: peppers stuffed with spiced meat, simmered until collapsing in tomato broth, mopped up with Xibe flatbread down to the last spoonful. A fixture on local foodie shortlists.

全上海独一份的锡伯族厨房：辣罐儿配锡伯大饼，收干最后一勺汤。

A Jing'an veteran run by its Turkish owner, with the doner spit turning from lunch until late. The mixed grill easily feeds two, the lamb shish comes off real charcoal, and the proper ending is Turkish tea in a tulip glass with double-layer baklava.

土耳其老板的静安老店：烤肉架从午市转到深夜，结尾是郁金香杯红茶配果仁蜜饼。

Moroccan clay-pot cooking within sight of the Bund skyline. The cone-lidded tajine arrives still bubbling — lamb slow-cooked with dates and almonds until it falls apart under a spoon. Afterwards, a ten-minute walk brings you to Yu Garden.

外滩边的摩洛哥菜：锥形陶锅端上桌还在冒泡，吃完步行十分钟到豫园。

The crew that introduced Istanbul-style doner to Shanghai back in 2013 — now a dozen stores citywide, all running on certified halal meat. Fresh-carved kebab rolled into flatbread: one hand to hold, one hand for sauce. Pairs perfectly with Xibo, five minutes away.

二〇一三年把伊斯坦布尔式 doner 带进上海的老牌子，全城十几家店均用清真认证肉类。

Every Friday, Shanghai's local Muslim community turns the street outside Huxi Mosque into a market: charcoal skewers in rows, naan out of the tandoor every five minutes, pilaf steaming from giant woks. Crowds arrive with the 10 a.m. opening; by late afternoon the stalls pack up as things sell out. The most alive halal food scene in Shanghai — if you can, plan your week around Friday.

每周五，沪西清真寺外整条街变集市：十点开场，卖完即收——上海最有烟火气的清真场景。