A rare example of Chinese-style halal home cooking in Taipei — must-try signature dish “Ningxia Hand-Pulled Lamb”

In Taipei, halal cuisine is mostly of Middle Eastern flavor, but “Hui Hui Private Kitchen” on Bade Road stands as one of the few representatives of Chinese-style halal home cooking. Ningxia is an autonomous region for the Hui people, and its culinary style blends both Hui and Han characteristics. It excels in cooking beef and lamb, features flour-based staples, and takes a bold, hearty approach. The cuisine also makes liberal use of spices such as Sichuan peppercorn, chili, star anise, and fennel, making it a haven for spice lovers.

The straightforward and cheerful owner, Li Hairong, is from Yinchuan. Her family runs a restaurant, but the head chef in the kitchen is her Taiwanese husband, Brother Nie. He learned his exceptional cooking skills in Ningxia years ago and whips up signature dishes with ease.“Hand-Pulled Lamb”He handles it masterfully. The dish uses Australian lamb breast — no wine or heavy spices are used, just a few goji berries sprinkled on top. Steamed to perfection, it turns out tender, clean, and fresh. When I asked about the secret to removing the gamey taste, he just smiled and said it was his own closely guarded secret recipe.

▲ Signature dish “Ningxia Hand-Pulled Lamb” has no gaminess and is most tender and delicious when hot. (NT$320 per serving)

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