Cuisine of Chinese Muslims (Chinese: 淸眞菜; pinyin: Qīngzhēn cài; lit. 'Ḥalāl cuisine', Dungan: Чыңжән цаы or Chinese: 回族菜; pinyin: Huízú cài; lit. 'Hui people's cuisine', Dungan: Ҳуэйзў цаы) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China such as Bonan, Dongxiang, Salar and Uyghurs as well as Dungans of Central Asia.

While it does have distinctive dishes like clear-broth beef noodle soup and chuanr, Chinese Islamic cuisine typically consists of variations on regionally popular foods that are typical of Han Chinese cuisine, in particular to make them halal. Additionally, it borrows ingredients from Middle Eastern, Turkic, and South Asian cuisines, notably the heavy use of mutton and spices. Finally, typical of “northern” Chinese food, Chinese Islamic cuisine almost exclusively uses wheat noodles as the staple, to the near complete exclusion of rice. While these variations are typically minor for each dish, they together add up to create a very distinctive cuisine.