Recommend Food

Roujiamo (Meat burger 肉夹馍): Roujiamo is a renowned traditional snack, famous in Shaanxi and across northwest China. The preparation involves selecting high-quality flour to make the “Mo” (bread) and using pork belly or other types of meat that are stewed to create a flavorful filling. The meat, cooked to perfection, is tucked into the bread, along with green onions, chili, and other seasonings to enhance the flavor. What sets Roujiamo apart is the contrast between the crispy, golden exterior of the bread and the soft, juicy, and flavorful pork inside. This combination of textures and rich flavors makes Roujiamo a mouthwatering Xi’an street food that is unforgettable.

Xi’an Saozi Noodles(西安臊子面): Xi’an Saozi Noodles are a traditional Xi’an food and a well-known dish in western Shaanxi. “Saozi” refers to diced meat. The noodles are made from high-quality flour and go through several steps of kneading, rolling, and cutting to ensure they are perfectly elastic and chewy. The broth, rich and savory, is created by stir-frying minced pork, tofu, and eggs, then simmering them with water, salt, and chili. The result is a dish where the smooth, springy noodles are complemented by a tangy, slightly spicy broth that tantalizes the taste buds.

Meatball Soup with Pepper(肉丸胡辣汤): Meatball soup with pepper is a staple of Xi’an famous food and breakfast, known for its unique flavor. The dish features juicy meatballs and a hearty broth made with various spices. The meatballs, typically made from finely chopped beef or lamb, are seasoned with starch, Sichuan pepper, and white pepper before being boiled. The broth, flavored with the meat’s cooking soup, is combined with vegetables like potatoes and cauliflower. Finally, the meatballs and more pepper are added to thicken the soup, and thickened it with a cornstarch slurry. The fragrant beef is perfectly blends with the fresh and sweet flavors of various vegetables, creating a flavorful dish.

Jinggao (Wooden cages mirror cake ‌‌‌‌镜糕): Jinggao is a traditional Xi’an food, made from glutinous rice flour. Its name comes from its round, smooth appearance, resembling a small mirror. To make Jinggao, glutinous rice flour is mixed with water into a batter, poured into small molds, and steamed. Once cooked, it’s topped with colorful fruit jams, sweet bean paste, or syrup, resulting in a visually striking treat. Soft and slightly sticky, Jinggao offers a variety of flavors from sweet to sour, making it a popular and must-try dessert during Xi’an travel.

Zenggao (Rice Cake 甑糕): Zenggao is a classic Xi’an dessert, taking its name from the ancient “zeng”, a traditional steamer used in its preparation. Made primarily from glutinous rice and red or candied dates, Zenggao is created by layering the rice with beans and dates, then slowly steaming it. As it cooks, the rice absorbs the dates’ rich color and flavor, resulting in a dessert with a striking contrast of red and white layers. Soft and chewy, with a subtle sweetness from the dates, Zenggao is a Xi’an famous food.

Biangbiang Noodles(Biangbiang面): Biangbiang Noodles are a signature dish of Xi’an, known for the “biang” sound created when the dough is slapped against the table during preparation. These noodles are wide and thick. Made from premium flour, the dough is kneaded, stretched, and pulled into long, flat noodles. Once boiled, they are served with a spicy chili oil sauce, topped with green onions and cilantro. The Xi’an Biangbiang Noodles have a satisfying chewiness, and the soup and sauce offer a distinctive spicy flavor, showcasing the typical flavors of Shaanxi.

Hulu Chicken (Gourd-shaped chicken 葫芦鸡): Hulu Chicken, a traditional and iconic dish from Xi’an, gets its name from its gourd-like appearance. It is a classic banquet dish in Shaanxi Xi’an cuisine. The preparation involves three stages: boiling, steaming, and deep-frying. A whole tender chicken is carefully cleaned, boiled for about half an hour, then marinated in broth with cooking wine, salt, soy sauce, green onions, ginger, star anise, and cinnamon. After steaming until fully cooked, the chicken is deep-fried in hot oil until golden brown and crispy. The result is a dish with a crunchy, golden skin and tender, juicy meat—both visually appealing and packed with flavor.

Xi’an Style Lamb Soup(水盆羊肉): This signature dish from Chaoyi Town in Dali County, Weinan, Shaanxi Province, is a staple in the region, especially famous in the counties of Dali, Pucheng, and Chengcheng. In Xi’an, it is often served in large bowls, which gives it the name “Water Basin Lamb.” The famous Xi’an food features lamb, cooked using a unique method to achieve tenderness. The lamb is boiled in a deep, wide aluminum basin with various seasonings until soft and flavorful. The clear, aromatic broth is rich in lamb flavor without being greasy, and the meat is so tender it melts in your mouth. The combination of lamb, spices, green onions, and ginger creates a warm and comforting taste.

Huanggui Persimmon Cake (Deep-fried persimmon pastry 黄桂柿子饼): A traditional Xi’an dessert, Huanggui Persimmon Cake is made from Lintong’s famous “fire crystal persimmons”. To prepare it, persimmons are peeled, mashed into a pulp, and mixed with flour. The dough is divided into small portions, flattened, and filled with a variety of ingredients. Traditional fillings include osmanthus, rose, white peach, and rock sugar, with additional options like five kernel, peanuts, peach kernels, and black sesame. The cakes are then pan-fried to a golden crisp. With a golden exterior and a soft, sweet filling, these cakes offer a delightful taste, representing the sweetness of Xi’an cuisine.

Sour Soup Dumplings(酸汤水饺): A popular Xi’an delicious food, Sour Soup Dumplings consist of dumplings paired with a tangy soup. The dumplings are typically filled with lamb or beef, with a thin wrapper and a generous amount of filling. The sour soup is made with ingredients like dried shrimp, roasted sesame seeds, cilantro, seaweed, and green onions, with vinegar providing the tangy base. The fresh and sour soup perfectly complements the rich, flavorful dumplings, making this dish a standout in Xi’an’s culinary culture with its unique blend of sour and spicy flavors.

Crispy Fried Noodles(金线油塔): Named for its tower-like shape with layers that resemble fine golden threads, crispy fried noodles is a traditional Xi’an snack. It features multiple delicate layers and a light, non-greasy texture. To make it, high-quality flour is kneaded into a smooth dough, rolled out into thin sheets, and brushed with pastry oil before being folded and rolled into cylinders. The dough is then cut into small pieces, shaped into towers, and steamed until delicate oil patterns form on the surface. The resulting snack is soft, fluffy, and melts in your mouth. This snack represents one of the best Xi’an foods and is part of the amazing Xi’an food culture.

Hulutou Paomo (Stewed Pig Intestine with Flatbread in Broth 葫芦头泡馍): Hulutou Paomo is a unique traditional snack from Xi’an, known for its rich broth, tender meat, and chewy flatbread. “Hulutou” refers to the fatty section where the large and small intestines of a pig connect, named for its gourd-like shape when cooked. Fresh pig intestines are thoroughly cleaned to remove any odors and impurities, then marinated with spices. The intestines are slow-cooked with a variety of herbs and seasonings until soft and tender. Once cooked, they’re sliced into small pieces and served with chunks of flatbread, cilantro, and a steaming bowl of bone broth. The combination of tender intestines, savory broth, and fresh ingredients creates a unique aroma and an unforgettable flavor, making it a must-try food during Xi’an travel.

Fish with White Soup(‌奶汤锅子鱼): Fish with White Soup is a time-honored dish from Chang’an, Shaanxi. It features tender, low-bone fish varieties like Yellow River carp or grouper, along with bamboo shoots and mushrooms. The fresh fish is cleaned and diagonally sliced, then stir-fried with scallions, ginger, garlic, and spices. A rich, milky broth made from chicken, duck, and bones is added, along with the bamboo shoots and mushrooms to simmer slowly, then garnished with cilantro and white pepper. A ginger-vinegar dipping sauce is served on the side to enhance the flavor. The dish is known for its tender fish and flavorful broth, making it the rich heritage of Xi’an cuisine.

Crispy Pork Stomach and Intestines with Mushrooms and Walnuts(口蘑桃仁汆双脆): This renowned Shaanxi dish, one of the four signature dishes at Xi’an restaurant, features pork stomach and intestines (“double crispy”), duck gizzards, and walnuts. The stomach and intestines are cleaned thoroughly and blanched, then simmered with mushrooms and walnuts in a clear broth. Seasoned with scallions, ginger, and cooking wine, this light yet flavorful dish offers a combination of tender textures and refreshing, crisp flavors. This Xi’an famous food is very popular with the locals and the Xi’an travel’s visitors.

Stewed Shredded Squid(煨鱿鱼丝): Stewed Shredded Squid is a traditional Shaanxi dish and a signature item in many Xi’an restaurants, also known as “Raw Stewed Shredded Squid”. Thinly sliced squid is blanched, then simmered with shredded pork, chicken, ham, mushrooms, and wood ear fungus in a rich broth. The slow simmering process infuses the broth with the combined flavors of the ingredients. Lightly seasoned, the dish offers tender squid with a rich, savory broth and a distinctive taste.

Pig’s Kidney Sliced Salad(温拌腰丝): Pig’s Kidney Sliced Salad is a classic cold dish from Shaanxi and a signature appetizer in Xi’an. Thinly sliced pork kidney is blanched to remove any gamey flavor, then tossed with scallions, garlic, chili oil, and seasonings. The result is a refreshing dish with tender, crisp kidney slices, mildly spicy and tangy, making it an excellent starter and famous Xi’an cuisine.

Shredded Three-Skin Salad(三皮丝): Shredded Three-Skin Salad is a traditional cold dish from Xi’an cuisine banquets, featuring finely sliced chicken skin or leg meat, cooked pork skin, and jellyfish skin. The three types of skin are mixed together, and fragrant Sichuan pepper oil, fried with scallions, is poured over them. The famous Xi’an food is seasoned with salt, sesame oil, soy sauce, and vinegar, then tossed. It has a chewy, crisp taste and a refreshing, unique flavor.

Stir-Fried Chicken and Sea Cucumber(鸡米海参): A classic banquet dish from Xi’an, this stir-fry features sea cucumber and diced chicken breast, along with eggs, scallions, ginger and so on. The sea cucumber is blanched, while the chicken is minced, marinated with salt, starch, and egg whites, and quickly stir-fried. Finally, after thickening and plating, this dish is garnished with ham. The tender chicken and soft sea cucumber pair well with the rich soup, making this delicious Xi’an foodboth flavorful and nutritious.

Vermicelli in Lamb’s Blood Soup(粉汤羊血): This beloved and famous Xi’an street food combines lamb blood, vermicelli, and various spices. Thin strips of lamb blood are boiled with vermicelli and tofu. A spice blend of Sichuan peppercorns and fennel seeds is infused in water, and the broth is enriched with lard. The lamb blood and vermicelli pour in the flavorful broth, then topped with spiced lard and chili oil. The dish boasts silky lamb blood, springy vermicelli, and a robust, spicy broth, representing the authentic flavors of Xi’an food culture.