[Xi’an Delicacies] Enter the World of Foodies and Make a List of Xi’an’s Popular Delicacies!

Roujiamo is considered the most famous snack in Xi’an, not only for its taste, but also because the portions are quite large. The Baiji bun is a steamed bread filled with juicy cured meats, and is best when both lean and fatty meats are mixed together and chopped up. Add some gravy to the bun and take a bite. The meat is very crisp, but the fatty meat is not too greasy, nor is the lean meat too hard.

It’s simply delicious!! Take a bite and you’re guaranteed to enjoy it. Pita bread soaked in lamb soup is a snack with local flavors and Xi’an ethnic features. It’s seasoned well but has a mellow taste; the meat is crispy and the broth is thick; the meat is fatty without being greasy; and its aftertaste lingers on into infinity.

We suggest that you have some pita bread with chili sauce and pickled sweet garlic. Of course eating it takes a bit of skill and know-how. You can eat the pita bread first, and when things get greasy, you can take a bite of sweet garlic or dip the pita bread in chili sauce. After a few bites, have a little of the light soup, and it’s really amazing!

The bun has to be unleavened bread, and must be broken into small pieces by hand. The process in which the bun is torn up is also very interesting.

Spicy soup with meatballs is one of the most popular breakfasts in Xi’an. The difference between the spicy soup in other areas lies in thickening the soup. The soup contains round beef balls, potato, cabbage, carrots, cauliflower, and celery that have been cut into pieces. First, beef and sheep bones are used to stew the broth; then beef balls and vegetables are added. Finally, the broth is thickened. Add a spoonful of the shop’s carefully cooked red chili oil before you start. You’ll feel a numbness on the tip of your tongue (due to the peppers) and begin slightly sweating, which makes you feel relaxed from head to toe.

Xi’an has a unique traditional snack made by steaming glutinous rice, red or honey dates, and red beans on an iron rice steamer.

Order a steamed rice cake with stuffing, ask the boss to add more jujube paste, and you’ll experience a sweet, sticky, delicious taste with every bite. The boxed steamed rice cakes with stuffing are made with glutinous rice and jujube paste, overlapping layer by layer, and sandwiched with honey dates and red kidney beans. The glutinous rice is cooked to form a soft, waxy, chewy, and non-sticky texture. The jujube paste is cooked to be smooth, soft and sweet, whereas the additional honey dates and red kidney beans enhance the taste, so that every bite is fragrant and satisfying. The steamed rice cakes with stuffing are steaming hot and taste soft, waxy, fragrant and sweet. When cooled down, they become chewier and other flavors come out.

Pita bread with gourd-shaped chitterlings (hulutou) is a special snack made by the Han people from Xi’an. It’s mainly made with pig intestines and maws. Since the intestines are gourd-shaped and the fat is thicker, it’s called “hulutou” (gourd head) in Chinese.

The eater must first break the bun into pieces, then the chef will arrange the chitterlings, maws, chicken, sea cucumber, and squid on the pieces of the bun, and soak them in boiled bone soup three or four times. Finally, cooked lard and green vegetables are added.

It tastes fresh, smooth, tender, and fat, but if dipped in sweet garlic and spicy sauce, not greasy.

Noodles with Minced Meat are local Han ethnic snacks in Shaanxi Province, among which the Qishan minced noodles in Qishan Country are particularly authentic and known for being thin, chewy, smooth, fried, thin, sour, spicy and aromatic.

The essence of noodles with minced meat lies in the minced or diced meat, which is made by dicing meat, mushroom and carrot, and pouring it on top of some noodles. It looks good and tastes delicious. A bowl that passes the Qishan Minced Noodles standard should have “white, thin, chewy and smooth noodles, and an oily, sour, spicy taste and unique aroma”.

The yellow chicken eggshell, black mushrooms, red carrots, green garlic sprouts, and white bean curd are so delicious!

It’s absolutely one of the most special delicacies in Xi’an. Biang is a compound word that can’t even be typed on a computer, since it’s named after the sound emitted as the noodles are being made.

Biangbiang Noodles are entirely handmade. They’re almost as thick as a coin, and as long, wide, and thick as a belt. The boiled noodles taste smooth and slightly chewy but aren’t greasy, and when mixed with a variety of sauces and seasoning, are especially tasty.

The white noodles, green vegetables, and yellow bean sprouts are put in a bowl together. Once slightly stirred, you instantly get a bowl of noodles with a sharp aroma, attractive color, and an all-consuming sour, spicy, fragrant, fresh and numbing taste, which is a truly mouth-watering experience.

Just like common rice noodles in Qinzhen, handmade noodles in Xifu, rice noodles in Hanzhong, and steamed noodles in Guangzhong, cold rice noodles are a general name and can only be differentiated by their ingredients, craftsmanship, and cooking methods.

The noodles are characterized by their careful selection of ingredients, rigorous crafting process, and precise flavoring. They’re well-known for having “white, thin, smooth, soft and aromatic” features and a sour, spicy, cool, and delicious taste.

A bowl of good cold rice noodles can be defined as noodles that are “soft and delicate” with “plentiful” ingredients. This way, they naturally create an “excellent” taste!

Buckwheat noodles are mainly made with buckwheat noodles, mutton, potato and coriander, and are renowned for being one of the three best pasta dishes in northern China.

Buckwheat noodles are chewy and refreshing. The chewy buckwheat is even more attractive when it’s soaked in vinegar and chili. As soon as you put the noodles in your mouth, you can taste the fusion between the chili oil and mustard. It’s such a tasty dish.

Buckwheat noodles may be eaten two ways: cold and dressed in sauces, or soaked in hot soup. It only takes one bite to leave a deep, unforgettable impression on you.