The excavation and exhibition of the Terracotta Army caused a sensation worldwide and were hailed as the "Eighth Wonder of the World." The unearthed terracotta figures—both warriors and horses—are life-sized, intricately crafted, and remarkably lifelike. The sculpting of the heads, in particular, showcases the diversity of expressions, emotions, and personalities among the figures through detailed depictions of muscle texture, eyes, eyebrows, noses, and mouths...
A traditional famous dish from Shaanxi Province, it is one of the top ten signature dishes of Xi’an Restaurant, which specializes in Shaanxi cuisine. Warm-mixed Shredded Kidney evolved from the Tang Dynasty dish “Lamb Skin Flower Strips.” It gets its name from being made with pork kidney and other ingredients and seasonings using a warm-mixing method. It is one of the representative dishes that uses low-grade ingredients to create a high-end dish. Thanks to meticulous knife skills and exquisite cooking methods…
Features: Made from buckwheat flour, it has a delicious taste and rich aroma. Main ingredients: Buckwheat flour, pressed tofu, crispy pork, sesame cold soup, fried chili, and other seasonings. Brief introduction: The Jianbing is made from refined buckwheat batter. It is filled with pressed tofu and crispy pork, and served with sesame cold soup or fried chili...
A classical sweet dish from Shaanxi. Also known as Eight-Treasure Rice, it primarily uses glutinous rice as its main ingredient. It is paired with ingredients such as red dates, lotus seeds, lily bulbs, ginkgo nuts, longan pulp, and shredded preserved vegetables (green and red). Other optional ingredients include walnuts, hawthorn cake, raisins, peanuts, rose petals, and cherries. The basic preparation involves washing the glutinous rice thoroughly, placing it in a basin with water, and steaming it in a basket...
Preserved-meat juice pork Preserved-meat juice pork is a famous delicacy in Xi'an. As early as the Warring States period, it was called "cold meat," and during the Tang Dynasty, it was referred to as preserved meat. The most well-known preserved-meat juice pork in Xi'an comes from Fanji. It is characterized by its bright red color, tender and soft texture, and richly aromatic, sweet taste. The dish uses high-quality pork with thin skin and hard rib meat as the main ingredient, and the cooking method is also very particular. …
Golden Oil Pagoda is a traditional refined snack from Xi'an, dating back to the Tang Dynasty. It has a fragrant, crispy taste and a soft, tender texture. The ingredients include premium flour, lard, salt, and mixed dough. The production process is extremely meticulous: first, the flour is stirred with water into a fluff, then kneaded into a stiff dough, followed by adding water to soften it slightly. After resting, the dough is rolled into a three-tenths-inch thick square sheet, with diced lard, salt, and mixed dough added. The dough is then rolled up, cut into strips weighing about one or two liangs, further rolled and sliced into strips, which are hand-pulled into fine threads and coiled into round bun shapes. A thin layer of dough sheet is placed at the bottom of the steamer basket, and the oil pagodas are arranged in order and steamed over high heat for about thirty minutes until cooked. When eating, they are served with chopped scallions dipped in flour paste for flavoring, paired with sweet almond sauce for an especially distinctive taste. In Xi'an, the Golden Oil Pagoda from Xi’an Restaurant is the most famous. (Xi'an)
Legend has it that the Crispy Oil Pastry evolved from the layered pancakes of the Tang Dynasty, refined over generations by chefs. It is known for its distinct layers, crispy yet not crumbly texture, and rich yet not greasy flavor. The pastry is made from premium wheat flour, vegetable oil, and a suitable amount of alkaline agents, peppercorn, salt, and other ingredients. The production involves processes such as making the lard dough, kneading the dough, shaping the pastry, and pan-frying. When making the lard dough, the ratio of oil to flour is one to three. The oil is heated and then mixed with an appropriate amount of flour, which is repeatedly kneaded and stirred into crumbs before warm water is added to form the dough. The dough is then stretched into strips, coated with clarified oil, divided into small portions weighing about one or two taels, oiled again, and rolled into strips approximately three inches long. During pastry shaping, these strips are flattened and rolled thin, with the lard mixture and seasoned salt added. One hand stretches the dough while the other rolls it into a thin sheet about two inches wide and twelve feet long. As it's stretched and rolled, the layers continue to build without breaking. Finally, it is coiled into a spiral shape. For pan-frying, the coiled small rounds are arranged in the pan with even heat. After three minutes, the upper part of the pan is lifted, the pastries are oiled, flipped, and cooked until evenly browned on both sides. (Xi'an)
Whenever the golden winds blow and osmanthus fragrance fills the air, a seasonal snack called Yellow Osmanthus Persimmon Cakes becomes popular in the streets, alleys, eateries, and food stalls of Lintong. These cakes are not only delicious but also visually appealing—shaped somewhat like fried pastries but slightly thicker, with both sides golden yellow like the rising morning sun. The center is soft as maltose, with a rich osmanthus aroma wafting from afar and a sweet, glutinous taste up close. Not only are they beloved by the locals of this ancient city, young and old alike, but they also captivate the eyes, noses, and taste buds of countless domestic and international visitors, all eager to savor and fill up on them. During this season, these cakes are often served as a dessert or side dish at banquets. As people enjoy this unique refined delicacy of Xi’an, amid their praise, they can’t help but wonder: how were such delightful treats created?
The Chinese pork burger originated in the Warring States period, when it was called “cold meat.” Passed down through generations and evolving over time, it eventually became the distinctive Qin-style braised pork of today. The Fanji braised pork has a history of nearly a century, created by a street vendor surnamed Fan. Thanks to its carefully selected ingredients, well-balanced seasonings, precise cooking techniques, and...
A classic dish from Shaanxi Province. Originally a court dish from the Western Han Dynasty, it later became popular in local eateries. The basic preparation involves cleaning the shrimp, slicing the body into two connected pieces, and marinating them in cooking wine, salt, scallion slices, and ginger slices to infuse flavor. They are then coated with an egg white and dry starch batter to form "shrimp peaches." These are deep-fried in hot lard at about 40% heat until cooked, then placed...
A traditional Xi’an street snack made primarily from persimmons and flour. Persimmons are hailed as “the sweetest golden fruit,” native to China with a cultivation history of about 2,500 years. The earliest written record of them can be found in the Book of Rites.
Best-selling in summer. The most famous version is produced by Xi’an Demaogong Food Store. In recent years, popular products also come from stores such as Xi’an Restaurant. The mung bean has a unique delicate fragrance and excellent eating quality, and it is named for the sugar rose in the filling. Eating zongzi, mung bean cake, and hanging mugwort leaves during the Dragon Boat Festival is one of China’s folk customs, making this a seasonal delicacy. …
Xi’an’s court-style crispy beef pastry, also known as “thousand-layer beef pastry,” boasts a history of over 1,200 years. During the Tang Dynasty, this pastry was once an imperial delicacy. Amid the An Lushan Rebellion, when imperial chefs fled to the civilian population, they began selling this pastry in Chang’an (modern-day Xi’an), where it quickly gained fame. The famous Tang Dynasty poet Bai Juyi wrote in his poem “Sending Sesame Seed Cakes to Governor Yang Wan Zhou”...
Almost every household in Shaanxi serves this dish at the dining table. It looks a bit like cold jelly noodles, has a golden-yellow color, and tastes cool, sour, and spicy, with a smooth texture — absolutely delicious. So, what is it? This is Frozen Meat Jelly. The method of making Frozen Meat Jelly has a long history, and you can also experience…
Walking along the streets of Xi'an, you can easily come across this snack, which may seem quite ordinary at first glance. In fact, it is a very traditional and nutritious dish. The way locals in Xi'an make it is especially meticulous—not only does it look appealing, but it also tastes great. This dish becomes even more popular in winter. From afar, you can see it steaming hot, warming the heart and soul...
Xi'an tie-dye has a long history. As early as the Tang Dynasty, the ancient capital of Chang’an saw widespread popularity of tie-dyeing. Members of the imperial family and nobility vied to purchase these textiles, which featured a variety of patterns such as butterflies, plum blossoms, daffodils, and fish. The tie-dyeing techniques had reached a remarkably high level. By the 1980s, Xi'an’s tie-dyeing artisans built upon traditional folk techniques,…
Qinqiang Opera facial masks are crafted based on the characters in Qinqiang opera. Today, they have evolved into a set of standardized artistic techniques. For instance, color usage follows specific conventions—red for loyalty, black for uprightness, pink for treachery, and gold for divinity—to reflect character traits. These masks are not only delicate and intricate handicrafts but also valuable resources for studying the art of Qinqiang opera and local folk customs...
Spicy Garlic Sheep's Blood, Vermicelli Soup with Sheep's Blood, and Spicy Hot Sheep's Blood are all Xi’an-style snacks. Spicy Garlic Sheep's Blood is probably purely a folk food. Vermicelli Soup with Sheep's Blood began as a street food but was later introduced to restaurants by chefs and entrepreneurs, yet it remains beloved by common folks and retains a strong folk flavor. People in Shaanxi love raising sheep,…
Dates Steamed Cake, also known as Crystal Dragon-Phoenix Cake, is a specialty of Xi’an, Shaanxi. Steamed Cake is a traditional breakfast food and local delicacy in the Guanzhong region with a long history and great renown. It is a sweet cake made from glutinous rice and red dates, layered alternately in three or four tiers, and steamed in a “zeng” pot — an evolved form of the ancient steaming vessel called “zeng.” This is also the origin of the cake’s name. The cake features bright colors with alternating red and white layers, a rich date aroma, and a soft, sticky, and sweet texture.
The Tang Dynasty was the pinnacle of China's feudal society, marked by economic prosperity and flourishing culture and arts. Tang Tri-color Pottery is a type of colored pottery craft that emerged during this period. It is renowned for its vivid and lifelike shapes, vibrant colors, and strong sense of daily life. Skilled artisans in Xi'an, leveraging the region’s unique advantages, have dedicated themselves to...