This dish is another version of paomo for Han nationality people in Xi’an. The main ingredient is pig intestines, which generally doesn’t hold appeal for many people from the West. In Xi’an however, the popularity of this traditional Xi’anese dish has endured for over 1000 years. The dish is served with a bun that is […]
READ MOREGrilled meat skewers | Kao Rou Chuan
A version of grilled meat skewers can be found in every city in China. Xi’an is best known for its cumin and chili heavy seasoning kao rou chuan, especially for lamb and beef skewers. These are juicy, tender, and tasty – and very difficult to say no to!
READ MOREGourd-shaped fried chicken | Huluji
Fancy dining on a little history? Then be sure to sample gourd-shaped fried chicken or Huluji. This famous traditional Xi’an food originated early in the Tang dynasty (618 to 906 A.D.). The whole chicken is tied before a three-stage cooking process that involves boiling, steaming, and deep-frying the chicken. At completion, the chicken, with its […]
READ MOREMuslim-style steamed beef with wheat flour | Fen Zheng Rou
The Muslim Quarter is a foodie’s heaven and it’s difficult not to succumb to the many flavors and dishes. Among the favorites that make our list is Muslim-style steamed beef with wheat flour or Fen Zheng Rou. This dish is a world away from the well-known steamed pork with rice powder and is made with […]
READ MOREHot and sour dumplings | Suantang shuijiao
There are many variations of dumplings in China, and even within Xi’an itself, so to eliminate the many choices and settle on the few we’ve presented in this guide has been a challenge. One version you must include among your dining experiences is hot and sour dumplings – or Suantang shuijiao. This dish is served […]
READ MOREFlatbread in mutton or beef broth | Yangrou/Niurou Paomo
An iconic dish in Xi’an,yangrou or niurou paomo is referred to by locals as paomo, which translates as ‘soak Mo (bread) in the soup’. When you order this dish, here’s what to expect: First, take a large bowl and one or two flatbreads. Tear the bread into tiny pieces in the bowl. The bowl with […]
READ MORECold noodles | Liangpi
Never let it be said fusion isn’t part of Xi’anese cuisine. It certainly can’t be argued in view of the local combination favorite of roujiamo + liangpi + Bingfeng (the famous local orange soda brand Ice Peak). Liangpi is made by steaming thin rice or wheat ‘sheets’, setting aside until cooled, then cutting and slicing […]
READ MOREHot oil noodles | Biangbiang noodles
Xi’an is a city of noodles – a kind of little ‘Italy’ with noodles in every shape and size available for enjoyment. Biangbiang noodles are perhaps the most famous among all Chinese noodles. They are seriously long and thick, hand-stretched noodles, and specific to the Shaanxi Province. They are so named biangbiang for their resemblance […]
READ MOREXi’an Burger | Roujiamo
The famous Xi’an burger – or roujiamo, which means meat in the mo (bun) – should top your must-try food list when visiting Xi’an. It’s a perfect mix of succulent and slow-cooked meat, served inside a crisp and fluffy bun or mo. It is in fact very much the Chinese equivalent of a ‘burger’ and […]
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