Xi'an Snacks…
Tourist commodities meticulously replicated by Xi’an craft artisans based on murals unearthed from Tang Dynasty tombs. The tomb murals primarily feature human figures and can be broadly categorized by content into ceremonial processions, court life, aristocratic households, Sino-foreign exchanges, farming and animal husbandry, such as horseback riding scenes, hunting expeditions, imperial court processions, palace maidens, bird-watching and cicada-catching…
Celery is a pungent-flavored vegetable that has been cultivated in China since ancient times. It contains a variety of nutrients as well as celery oil, which has a fragrant aroma and offers benefits such as lowering blood pressure, boosting brain health, and cleansing the intestines and improving bowel movements. With its diverse cooking methods, it is widely cultivated across the country, making it the leafy green vegetable with the largest cultivation area. Solid-stem celery. Its main characteristic is that the pith cavity inside the petiole is very small, …
Yanliang jujube is both ancient and modern. It is ancient because cultivation in the region dates back 2,300 years (according to the *Yanliang District Annals*), and thousand-year-old trees still exist today. It is modern because the district now has over 20,000 mu of jujube orchards. Yanliang jujube matures in late September and is classified as a mid-to-late ripening variety...
A famous snack from Xi'an, Shaanxi. It was created by Fan Fengxiang and his son in 1925 and has a history of 70 years. In 1989, it participated in the "Golden Tripod Award" competition organized by the Ministry of Commerce and was rated as a ministry-level high-quality product. People praise it as: “The fat is not greasy, the lean meat is tender with no gristle and full of juice. The meat melts in your mouth without chewing, and the lingering aroma stays long after the meal…”
June Fresh, also known as Water Basin Lamb, is a famous traditional Han Chinese snack from Shaanxi Province, particularly well-known in the Weibei region. It is said to have originated during the Chongzhen era of the Ming Dynasty and was bestowed the name "Mei Er Mei" by Empress Dowager Cixi. It is called “June Fresh” because it is available around the sixth lunar month. The dish is made with tender, well-marbled lamb that is cooked until tender. The meat is soft, the broth is clear, rich but not greasy, and the taste is delicate and delicious...
Yanliang Melon. Yanliang District is one of China’s major melon production bases. This early spring, the area planted with melons reached 55,000 mu, with an expected total yield of 143,000 tons. Known for its sweet and refreshing taste, pure flavor, thick flesh and small cavity, as well as its excellent storability and transportability, Yanliang Melon enjoys nationwide fame and is favored by many consumers. Currently in peak harvest season, Yan...
Stir-fried Pita Bread is a specialty snack from Xi’an, Shaanxi. Locally, it’s simply called “stir-fry.” Like the more common beef or mutton pita bread, it’s a halal dish associated with the Hui people, but it differs in preparation: while regular pita bread is boiled, the stir-fried version is, as the name suggests, stir-fried. In terms of ingredients, the stir-fried kind adds daylily buds, wood ear mushrooms, greens, tofu…
Preparation Techniques: 1. Dice the pork belly, potatoes, and carrots; tear the wood ear mushrooms into strips. 2. Heat oil in a wok, stir-fry the diced pork until fragrant, then add chopped scallions, ginger, diced carrots, and diced potatoes to stir-fry. Next, add cooking wine, salt, soy sauce, MSG, and broth, and simmer until cooked. 3. Boil the noodles in water until done, drain, place in a bowl, and top with the braised pork mixture. ■…
Preparation Techniques: 1. Mix half of the orchid-colored flour with hot broth to scald, and the other half with cold water. Combine and knead into a semi-scalded dough. 2. Blanch the greens, drain, and finely chop. Scramble and finely chop the eggs. Deep-fry the pressed tofu until golden and finely chop. Finely chop the soaked shiitake mushrooms and dried scallops. Place all in a bowl, season, and mix into a filling. 3. Divide the dough into portions, roll out wrappers, wrap the filling...
Legend has it that during the early Tang Dynasty under Empress Wu Zetian, a chef in Chang’an created a dish using pig’s stomach and duck gizzard, naming it “Stir-fried Double Ministers” as an allusion to the then powerful and cruel officials: Zhou Xing, Left Vice Director of the Secretariat, and Lai Junchen, Vice Censor-in-Chief. The dish was later refined and standardized by chefs at Xi’an Restaurant. When served, the snow-white pork stomach, dark red duck gizzard, and plum blossom-shaped mouth mushrooms among the accompaniments…
This dish was improved upon by Shaanxi chefs based on the traditional method of cooking sea cucumber with scallions. It is made by steaming and braising premium sea cucumber and chicken breast as the main ingredients. The tender and flavorful chicken enhances the umami of the sea cucumber while creating a striking black-and-white color contrast that is very pleasing to the eye—truly an ingenious creation by Shaanxi chefs. …
In Xi'an, Lao Fan's has almost become synonymous with lu zhi rou (braised pork). Lu zhi rou originated in the Warring States period, when it was called "han rou." Passed down through generations and evolving over time, it became the distinctive Qin-style lu zhi rou we know today. Lao Fan’s lu zhi rou has a history of nearly a century and was first created by a street vendor surnamed Fan. Thanks to its carefully selected ingredients, well-balanced seasonings, precise cooking techniques, and long hours of simmering…
A traditional famous dish from Xi'an, Shaanxi Province. The use of flowers in cooking has a long history in China. Chrysanthemums have been used as an ingredient for over 2,000 years. As early as the time of Qu Yuan, there were poetic lines like "dining on the fallen petals of autumn chrysanthemums at dusk." The Tang Dynasty’s Yuan Jie wrote in *Records of Dishes*: “As medicine, it is a fine remedy; as a vegetable, it is an excellent ingredient…” Ancient people had many ways of eating chrysanthemums. During the Sui and Tang dynasties, the imperial court would place fresh broth, fish balls, minced meat, and chicken breast in a hotpot, then tear fresh chrysanthemum petals into strips, cover the pot, and simmer. After a short while, it was ready to eat. The soup was rich and the meat tender, complemented by the floral aroma—the combination was perfect, hence the name “Chrysanthemum Hotpot.”
Lamb offal stew, also known as lamb giblets or lamb innards, is a common traditional flavored soup snack in Shaanxi. Since ancient times, in farming, herding, and northern grassland regions where cattle and sheep are abundant and of high quality, whenever people slaughter a sheep, the remaining "lamb offal" — such as the blood, intestines, heart, liver, stomach, head, lungs, tail, and hooves — are all carefully cleaned...
A popular snack from the Guanzhong region. Also known as liangpi, mianpi, or simply "pi." It is a unique summer vegetarian dish of the area and a distinctive cold dish. Legend has it that it evolved from the cold noodles of the Tang Dynasty. Similar to cold noodles but not the same, the key lies in the preparation and shaping methods. It's an essential dish on the tables of both urban and rural residents during the peak of summer. It is usually served with mung bean porridge (thin congee)...
Wheat Gluten Liangpi mainly originates from the Guanzhong region, and many households in Xi'an also make it themselves. The process begins with washing the wheat gluten. First, prepare the dough and let it rest for about half an hour. Then, place the dough in water to wash it. When washing the gluten, gently pat the dough — never knead it. Continue washing until no more starch comes out of the dough...
Chou wine, also known as "Huanggui Chou Wine," is an ancient and renowned alcoholic beverage with a long brewing history. Legend has it that "Li Bai composed a hundred poems after a single draught of wine," and during the glorious Tang Dynasty, it was enjoyed by all, from the court to the common folk. Chou wine emphasizes handmade production and has a paste-like viscosity—it’s not true that the thicker the wine, the better. Taste is key; its flavor is slightly sour yet not quite, with a touch of sweetness. "It’s not quite wine, yet better than wine," offering a mellow and sweet taste that’s hard to resist. Nowadays, chou wine produced by some time-honored brands, such as "Xi’an Restaurant," "Laosun Family," and "Qujiangchun," is considered particularly authentic.
It is an undisputed fact that the crisp pears from Yanliang District in Xi’an are of high quality and premium price. According to local pear farmers, the reason for their strong sales can be summed up as having the perfect combination of favorable timing, geographical advantages, and human effort. First is the climate factor. Second is strong government promotion. At every agricultural expo, Yanliang crisp pears have a dedicated presence, allowing out-of-town merchants and consumers to...
In developing its celery industry, the Yanliang District mainly focuses on producing pollution-free, green celery, and building the Yanliang Celery brand to enhance its value and market impact. Celery is a pungent-flavored vegetable that has been cultivated in China since ancient times. It contains a variety of nutrients, as well as celery oil, which gives off a fragrant aroma and offers benefits such as lowering blood pressure, improving brain health, and aiding digestion and bowel movements. Moreover, it can be prepared in many ways...