There’s one place that I would love to visit every week, the Friday Moslem market in Jingan district. Don’t expect a large market area. It is pretty much a busy street in front of Huxi mosque with vendors setting up their stalls alongside the road from 11am until after prayer. We left around 2pm and it was still buzzing with people .
I quite enjoyed my first visit there, especially the lamb skewers which are pretty tasty and cheap. I also bought a kilo of lamb from a butcher in that market to make some lamb soup at home and was very happy with it. It’s time to come back to that market for another round of afternoon lamb feast.
As I got near to the area, all I could smell was the rich aroma of lamb kebabs grilled over coal fire which gives them a distinct smell. The market was packed that day. A small crowd gathered in front of a kebab stall – it’s always been the one parked right across the mosque. Other kebab stalls were never busy. There are variety of skewers, much more than the last time I went there, regular lamb skewers consist of meat & fat, skewers of kidneys, livers, short ribs, smoked intestines, etc
We didn’t waste our time, straight into one of the busiest stalls, squeezed ourselves amongst other customers and grabbed a spot. We tried the skewers, incredibly tasty with a little bit of kick from chili sprinkles. Short ribs skewers are the best. They’re juicy and slowly cooked over the coal until tender.
We ordered a bowl of langman, cold noodles covered in chili pepper, sliced vegetables and tofu…. then a plate of mutton pilaf each. It’s a typical Uyghur rice dish, cooked in garlic with sliced carrots, sprinkles of raisins and a slab of boiled mutton. Service was non-existent, so bring your own plastic spoon if you can’t use chopsticks and a bottle of water. The rice wasn’t too impressive. But I like “samsa“ 烤包子 (kǎo bāozi) – it’s an uyghur pies or uyghur samosas. Samsa is one of an ancient Uyghur dishes. It’s basically a patty filled with ground meat (lamb), onions, gourd (squash), cabbage, coriander and cumin. Samsas are cooked in an oven for baking bread or in a cauldron. What they do is to slap the samsas to the cauldron’s wall and let them bake until golden brown and crispy on the outside. *source from: Uyghur cuisine*
this is where they make “samsa” and lamb skewers. This type of grilling doesn’t have the coal-ey smell.
a portion of mutton pilaf = RMB10
Boiled lamb intestines stuffed with rice and spices
Lamb skewers RMB3 each. Probably the most juiciest and tastiest in the city
Rice pilaf with big chunks of mutton
Friday Moslem Market
Lane 1328 Changde Lu, near Aomen Lu
Changde Lu in between Aomen Lu and Yichang Lu
Follow my previous posting on Shanghai Muslim Market
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