Xi’an’s Lao Tongjia Preserved Lamb boasts a history of over 300 years. Legend has it that in 1900, during the invasion of Beijing by the Eight-Nation Alliance, Empress Dowager Cixi and Emperor Guangxu fled to Xi’an. After tasting Lao Tongjia’s preserved lamb, they were highly impressed. Xing Tingwei, teacher of the Minister of War Zhao Fuqiao, inscribed the three characters “辇止坡” (which means “Chariot Stopping Slope”), which were then made into a plaque and hung at the entrance. Since then…
Lintong pomegranates have a long history. When first introduced, they were planted in the “Shanglin Garden” within the imperial garden of the capital Chang’an (now Xi’an) and in the hot spring palace on Mount Li (now Huaqing Pool), where they were enjoyed by princes and concubines. The Eastern Jin Dynasty poet Pan Yue praised them as “the most extraordinary tree under heaven and a renowned fruit across the nine provinces.” By the Tang Dynasty, pomegranate cultivation around Chang’an had already...
Among the various local snacks in Shaanxi, "liangpi" (cold skin noodles) is one of the most popular. It is loved by people of all ages, especially young women, and is available year-round, though more popular in the summer. In the streets of Xi'an, every town and even rural areas across Shaanxi, you can find liangpi being sold. With just a table and a few small stools, it becomes...
Legend has it that the crisp pastry evolved from the layered flatbread of the Tang Dynasty, refined over generations by chefs. It is characterized by its distinct layers, crisp yet intact texture, and rich yet not greasy taste. The pastry is made with premium wheat flour, vegetable oil, and appropriate amounts of alkaline, pepper, salt, and other ingredients. The preparation involves making the lard mixture, kneading the dough, forming the pastry, and pan-frying. When making the lard mixture, the oil-to-flour ratio is…
When it comes to Shaanxi snacks, everyone is familiar with roujiamo, miscellaneous lamb soup, grilled meat, Chinese hamburger, cumin-flavored Chinese hamburger, cured beef Chinese hamburger... Today, I strongly recommend a snack that we often overlook — Guanzhong spinach noodles. The making of these unique noodles, if traced back to their origins, began in the Tang Dynasty…
Once the fame of beef and lamb pita bread soaked in lamb soup (yangrou paomo) spread, some delved into ancient texts to trace its origins. Some claimed it was invented by Zhao Kuangyin—the man who would become Emperor Taizu of Song, clad in yellow imperial robes—during his days as a wandering beggar. Others said it was introduced to the Tang Dynasty by nomadic peoples from the West, while some even argued it existed as early as the Zhou Dynasty... Though these tales are colorful, they lack solid evidence. The author has also consulted some experts on the matter and offers a modest opinion: this dish is actually a fusion. It originated when the Central Plains’ age-old lamb stew (yanggeng) met the flatbreads brought by merchants from the Western Regions. Its cooking method, meanwhile, evolved by absorbing the stewing techniques of Guanzhong’s earliest renowned snacks, gradually taking shape in the early Qing Dynasty. Initially, it was the food of peddlers and commoners—refined ladies and well-off young women would never touch it. Perhaps due to its “mixed heritage,” it has exceptional vitality and charm, making it today the most popular among Xi’an’s famed snacks.
Hulu Tou originated from the Song Dynasty dish “Pan-Fried White Intestine” and has been passed down through the ages. The main ingredients are pig large intestines, pig stomach, and pork intestines, which are cleaned of any strong odors, then boiled with seasonings to make a broth, and finally cooked with flatbread in the soup. The broth is rich and flavorful, delicious and aromatic. It is a high-saturated fat and high-cholesterol food. With a deep flavor, tender and smooth taste, rich without being greasy, it is suitable for both the young and old...
Huta 8 Grapes The Huta 8 grape variety features neat, uniform clusters shaped like cylinders, with an average weight of 500–800g per cluster. The berries are large, purple, have a sugar content of 17.3%, boast vibrant colors, and are highly resistant to storage and transport. In the mid-1990s, some public officials transitioned into business and established the Huta 8...
A classical dish from Shaanxi Province. Legend has it that Zhang Liang, one of the “Three Heroes” who assisted Liu Bang in founding the Han Dynasty and overthrowing the Chu, often ate simply braised white fungus during his retirement as a symbol of “purity.” From the end of the Sui Dynasty to the beginning of the Tang Dynasty, Fang Xuanling and Du Ruhui helped Emperor Li Shimin overthrow the Sui rule and unify the country, showing utmost loyalty to the Tang. People added...
Persian Lamb Leg is a traditional famous halal dish from the ancient city of Xi'an. Because it is made using roasting techniques, it is also known as Roast Lamb Leg. It originated during the Tang Dynasty when Persian merchants traveling along the Silk Road would roast lamb legs over an open flame to stave off hunger. The dish was later introduced to the food markets of Chang’an, the starting point of the Silk Road. As it originates from the open-fire roasting method used by Persian merchants, it earned its name. The basic preparation involves selecting a hind leg of a one-year-old lamb (castrated male), uniformly pricking it with an iron skewer or making small cuts with a knife, then rubbing it evenly with a mixture of Sichuan peppercorn water and fine salt, and marinating it for 4–6 hours. When the oven is heated to 140–150°C, place ginger and green onions in the roasting pan as a base. Put the skinned and membrane-free lamb leg on top, cover it with slices of tomato (or tomato sauce) and onion, and add a seasoned broth made from lamb stock, fine salt, soy sauce, cooking wine, cinnamon, star anise, grass fruit, green onions, and ginger. Then place it in the oven and roast for about three to four hours, turning it three times during the process and adding the seasoned broth in portions. The lamb is done when the broth has evaporated and the meat is tender. Its characteristics are a purplish-red color, tender and crispy texture, delicious taste, rich aroma, and a long-lasting aftertaste. According to the "Sui Xi Ju Diet Spectrum," lamb has the therapeutic effects of “warming the body, invigorating qi, nourishing vitality, and protecting against wind and cold.” (Xi’an)
Sheep's Blood in Vermicelli Soup is a common dish in Shaanxi street food. Ingredients: sheep's blood, vermicelli, tofu, green vegetables, and various seasonings as needed. Preparation method: 1. When slaughtering the sheep, collect the fresh blood in a basin, strain out impurities using a horsehair sieve, pour in an equal amount of brine, and gently stir with a thin stick until it coagulates. Then, cut it into 20 cm long...
Hulutou originated from "Fried White Intestine," a street food in the Song Dynasty. Due to the thick layer of fat in pig intestines, which gave them a shape resembling a gourd, they came to be called hulutou (literally "gourd head"). By the 1930s, hulutou had expanded from meat-based varieties to include many types featuring seafood. The pork-based hulutou also saw changes in ingredients—for example, bones and chicken were added to the broth, making it richer and more flavorful, improving its quality and making it a popular seasonal snack in autumn and winter.
Since the Southern Dynasties, wrapping rice dumplings has been popular to commemorate the great poet Qu Yuan. By the Tang Dynasty, dumpling fillings included various nuts, which tasted better than plain millet. In the Song Dynasty, there was a type of "mugwort-scented rice dumpling." By the late Yuan and early Ming dynasties, bamboo leaf-wrapped dumplings appeared. By the Hongzhi era of the Ming Dynasty, reed leaves were used as the wrapping, and the fillings included sweetened bean paste, pork...
A classic dish from Xi'an, Shaanxi Province. Also known as Snow Plum Paired with Yellow Puff. It is a signature delicacy of Qingyazhai Restaurant in Xi'an. The basic preparation method involves: whisking eggs with wet starch and water to make thin pancakes, then folding them into 24 small flatbreads. Diced fatty and lean lamb is minced, then mixed with salt, soy sauce, cooking wine, chopped scallions, five-spice powder, sesame oil, and monosodium glutamate to form a meat filling. The filling is wrapped...
Hand-pulled wheat noodles in gravy are made by simmering small hand-rolled noodle coils with a mix of vegetables and ingredients, and are most famous in the Guanzhong region of Shaanxi. According to records, this dish evolved from the Yuan Dynasty’s "Tutu Mashi." The Yuan Dynasty text "Yinshan Zhengyao" contains accounts of Tutu Mashi, which were made by hand-rolling dough and cooking it with lamb as an ingredient. Later, through continuous improvements by chefs, its…
A classical dish from Xi’an, Shaanxi Province, dating back to the Sui and Tang dynasties. During the Tang Dynasty, the imperial capital of Chang’an featured vast lotus ponds such as Qujiang Pool and Taiye Pool. Inspired by the scenery, master chefs artfully captured the graceful image of blooming lotus flowers emerging from the water, and ingeniously incorporated it into this unique dish — "Lotus Seed Chicken." It perfectly embodies the five essential attributes of Chinese cuisine: quality, color, taste, shape, and presentation.
Zeng Gao is a specialty snack of Xi’an. The deep, large iron pot used to steam the cake was historically called a “zeng,” hence the name. This soft and delicate dessert is made by steaming glutinous rice, red beans, and red dates, filling the air with a rich aroma upon cooking. The bottom layer of white rice is tinted with date color, presenting a vibrant crimson hue, while the next layer of red beans takes on a coffee-like…
As early as five to six thousand years ago during the Neolithic Age, tools and ornaments made of jade appeared in the Xi’an area. The openwork jade running horse unearthed from the Weiling Mausoleum of Emperor Yuan of Han was carved from high-quality white jade, achieving a high level of artistry and craftsmanship. The Han dynasty jade seals, Tang dynasty agate ox horn cups, and gold-inlaid jade bracelets unearthed in Xi’an...
Celadon ware recreates the glaze colors of the Northern Song Dynasty’s Yaozhou celadon. Its decorative patterns are richly varied, predominantly featuring motifs of flora and fauna, with vibrant, novel, and elegant artwork. The product range includes tableware, tea sets, wine sets, and home decor items, all of which are deeply cherished by people both in China and abroad. It is a traditional craft product of China.…
The monkey head refers to the monkey head mushroom, also known as the hedgehog mushroom or facing mushroom, named for its resemblance to a monkey's head. The monkey head mushroom is ranked alongside sea cucumber, bird's nest, and bear paw, collectively known as China's four great delicacies.…