Taste Xi'an

Xi'an's most famous noodle dish features hand-pulled noodles as wide as belts, topped with chili oil, vinegar, garlic, and vegetables. The name "biang" mimics the sound of the dough slapping against the counter as it's being pulled.

"The character for 'biang' is so complex it's not even in the computer! It has 58 strokes and is probably the most complicated Chinese character."

These refreshing rice noodles are served cold with julienned cucumber, bean sprouts, and a tangy sauce made from vinegar, chili oil, and garlic. Perfect for hot summer days, liangpi has a unique chewy texture that's incredibly satisfying.

"The best liangpi has a perfect balance of sour, spicy, and savory. When it's really hot outside, nothing beats a bowl of these cold noodles."

This unique dish involves tearing flatbread into small pieces with your hands, then having the chef add rich lamb or beef broth, tender meat, and glass noodles. It's hearty, filling, and perfect for cold weather.

"There's a saying in Xi'an: 'If you haven't eaten paomo, you haven't been to Xi'an.' The fun part is breaking the bread yourself—locals can tell tourists by how they tear it!"

Often called the "world's oldest hamburger," roujiamo consists of slow-cooked, spiced pork or beef stuffed into a freshly baked flatbread. The meat is stewed for hours with over 20 spices until it falls apart at the touch.

"A good roujiamo should be juicy enough to drip down your arm but not so wet that the bread falls apart. The bread should be crispy outside and soft inside."

These grilled meat skewers are a staple of Xi'an street food, especially in the Muslim Quarter. Lamb is the traditional choice, seasoned with cumin, chili, and other spices, then grilled over charcoal for a smoky flavor.

"The smell of cumin-dusted lamb skewers grilling over charcoal is the unofficial scent of Xi'an's night markets. You'll find yourself following your nose to the best stalls."

Delicate steamed dumplings filled with seasoned pork and a rich, hot broth. Xi'an's version has a thicker, chewier skin than Shanghai's, and the broth is intensely savory. A must-try for any dim sum lover.

"The secret to eating soup dumplings without burning yourself: nibble a small hole, slurp the broth, then eat the rest. Xi'an's version has a thicker, chewier skin than Shanghai's."

A thick, peppery soup loaded with beef, glass noodles, tofu skin, and vegetables. This Henan-influenced dish is Xi'an's favorite winter breakfast and is known for its warming, sinus-clearing properties.

"A bowl of hulatang on a cold Xi'an morning is life-changing. The pepper warms you from the inside out, and the thick, gloopy texture is surprisingly addictive."

A rich, aromatic mutton stew simmered for hours with cumin, star anise, and Sichuan peppercorns. Served with chunks of flatbread that soak up the deeply flavorful broth. A hearty meal for colder days.

"This lesser-known cousin of paomo features tender mutton pieces swimming in a rich, aromatic broth. The bread soaks up all the flavors and becomes the best part of the dish."

A traditional Xi'an pastry with a flaky, multi-layered crust and a savory filling. The cake is cooked using a unique combination of slow-frying and baking, resulting in a crispy exterior and a soft, aromatic interior.

"The unique cooking process of Empress Dowager Cake gives it an unforgettable taste and texture."

A crispy, flaky flatbread made by repeatedly rolling and folding dough with oil, creating dozens of paper-thin layers. Each bite delivers a satisfying crunch with a hint of sesame and salt.

"The layers of the Thousand - Layered Oil Cake are so delicate and add a wonderful crunch."

A well-known traditional Xi'an dessert with a thin, crispy crust and a sweet, soft filling made from sugar, nuts, and rose petals. Its semi-transparent appearance gives it a crystal-like allure.

"The sweet aroma of the rose petals in the Crystal Cake is simply delightful, and the texture is a perfect balance of crunch and softness."

A classic dessert with a long-standing history in the region, featuring a flaky, multi-layered crust and a sweet filling often made from red bean paste, nuts, or jujube. Each bite reveals a rich and complex flavor.

"The layers of the Qin Pastry are incredibly buttery and flaky, and the filling adds a burst of sweetness."