The vendors at the Lintong jade stalls, whether young or old, male or female, are enthusiastic and straightforward in their business dealings. They greet everyone with a smile, calling out, “Brother (Sister), come take a look—no deal, no problem, but friendship remains!” As they speak, they’ll offer you a small stool to sit on, then carefully unwrap a piece of jade wrapped in red paper for you to examine while giving you a detailed account of its merits. …
Made using an ancient method, it has a long shelf life, is convenient to carry, and boasts a savory, oily crunch with rich nutrition when eaten. The main ingredient is refined flour. Brief introduction: With over 1,000 years of history, stone bread is also known as dry flatbread or gravel flatbread, and was called “Stone Proud Cake” in the Tang Dynasty. Its characteristics include a long shelf life and portability. When eaten...
Lintong Huojing Persimmons are among the finest of their kind. They are flat-round in shape, with a bright crimson skin that is thin and seedless. The surface is fine and smooth, and the deep red flesh is sweet and delicious. They can also be processed into persimmon leaf tea and persimmon cakes. (Xi’an) Lintong is known for its Huojing Persimmons, about the size of oranges, ripening in October. Fiery red and crystal-bright, their skins are as thin as paper…
A famous tourist handicraft from Xi'an. The Qin and Han dynasties were the golden age of tile-end art. Apart from being made of hard and dense gray clay, Qin and Han tile-ends feature extremely delicate patterns—geometric designs, cloud motifs, animal figures, and inscriptions—displaying simple yet elegant patterns and vivid imagery. A Qin dynasty giant kui-dragon patterned tile-end with a diameter of 6.15 cm, discovered near the Mausoleum of the First Qin Emperor in Lintong, boasts an ancient design and vigorous patterns, making it the largest tile-end currently in existence. With support from cultural heritage authorities, artisans in Xi'an's arts and crafts industry utilize the region’s rich collection of ancient tile-ends to produce faithful reproductions, create rubbings, and mount them. These are then compiled into collections categorized by excavation site or pattern content. Additionally, there are relief-patterned tile-end ornaments, embroidered tile-end crafts, and replicas available for tourists and antique enthusiasts to appreciate and purchase.
Lingtong Jujube Twist is a specialty of Lintong District, Xi’an City, Shaanxi Province. Sweet jujube twist—seen from afar, it looks like dead tree branches, but up close it resembles dried walnut kernels growing on the twigs. When eaten, it has an extremely dry yet intensely sweet jujube flavor. In the Shaanxi dialect, it’s called “guozao,” and its scientific name is Hovenia acerba. It has many elegant nicknames: Wanzili, Miquilu, Shanlin Guo, Mumi, Mu Shanhu, Ji…
Jiangshui Noodles are a type of noodle dish made with a soup base of jiangshui (a fermented liquid), along with chopped green onions, cilantro, and other seasonings. Known for their cooling and heat-relieving properties, Jiangshui Noodles are a popular summer dish and a common refreshment during hot weather. Many young people also drink raw jiangshui directly, which has a similar cooling effect. Making jiangshui is simple—it relies on fermentation. The leftover noodle soup from daily cooking, especially during peak summer when it naturally turns sour, is stored in a jar. Fresh vegetable leaves—typically tender celery, Chinese cabbage, bok choy, or wild greens like chicory, alfalfa, and shepherd’s purse—are chopped finely, boiled, then mixed with a starter culture for fermentation. This mixture is placed in a ceramic jar, covered, and left to ferment for three days to become jiangshui. Before eating, sauté garlic, ginger, and scallions in oil to release their aroma, then add the jiangshui and bring it to a boil. Cook the noodles, then serve them in the jiangshui broth, optionally adding other seasonings. Alternatively, you can cook the noodles first, place them in a bowl, pour hot jiangshui over them (hot jiangshui is preferred), and add an appropriate amount of salt, Sichuan peppercorn oil, and chili oil to complete the dish—this is Jiangshui Noodles.
Xinfeng White Fermented Wine The town of Xinfeng in Lintong was an ancient and renowned settlement built during the Han Dynasty by Emperor Gaozu Liu Bang. He modeled it after his hometown of Fengyi, constructing it for his father who longed to return home. The white fermented wine was created under Liu Bang’s decree, using traditional brewing methods from his hometown. It is said that in the past, Xinfeng wine was brewed using water from fish ponds, with rice and wheat as the main ingredients. The process involved triple fermentation, six sun-dryings, and nine (long) periods of aging...
Persimmon Fritters – Aside from being eaten fresh, Huojing persimmons can be made into various dishes, and these persimmon fritters are one particularly distinctive variety. Some people mistake “persimmon fritters” for persimmon cakes. Actually, they’re not the same. As previously mentioned, persimmon cakes are one thing, but persimmon fritters have their own unique charm. The skin and stem of the Huojing persimmon are removed, then the fruit is mashed in a basin...
Xiang Dates Xiang Dates are one of the fruit trees with a long cultivation history in Lintong and are widely planted in towns such as Xiangqiao, Kangqiao, Xinxing, and Wutun. There are currently a total of 1,304 acres of date orchards with over 19,500 trees, yielding more than 100,000 kilograms in bumper years. Xiang Dates are renowned for their large size, thin skin, thick flesh, small pits…
The replica of the Qin Bronze Chariots and Horses is modeled after the rare treasures unearthed from Pit No. 2 of the Qin Mausoleum. The original Qin Bronze Chariots and Horses are painted bronze chariots, showcasing exquisite craftsmanship and accurate modeling. The bronze chariots are adorned with magnificent painted designs, while the horses are robust and muscular with complete harnessing. The golden and silver ornaments are luxurious and spectacular. The charioteers are depicted either kneeling or standing, wearing long robes with sashes, flat buns, and tall hats, entirely...
A famous snack from Xi’an City, Shaanxi Province, with a long history. As early as during the Chongzhen era, Xi’an had a specialty restaurant called “Tianxi Tower” that exclusively served lamb pita bread soaked in soup, which gained considerable influence in the northwest region. The basic preparation method involves first boiling high-quality beef (or lamb) meat and bones along with seasonings such as Chinese prickly ash, star anise, tsao-ko, and cinnamon until the meat becomes tender and falls apart...
A traditional famous dish from Shaanxi, originating in the Tang Dynasty. The preparation of Braised Chicken in Pumpkin Shape involves three steps: blanching, steaming, and deep-frying. First, the chicken is rinsed in clean water to remove blood residue. During cooking, hemp twine is used to tie the chicken to maintain its shape. When the cold water in the pot comes to a boil, the chicken is added and boiled for half an hour before being removed and placed in a basin. Meat broth, cooking wine, salt...
Jia San is a well-known figure in Xi’an. When you visit Xi’an, you simply must pay a visit to Mr. Jia San and savor the deeply moving halal flavors and exquisite craftsmanship he offers. Finding Jia San means finding authentic street food. Xi’an has…
The tradition of holding a banquet featuring dumplings dates back over a thousand years to the Tang Dynasty. At that time, the capital city of Chang’an was the economic and cultural hub of the Tang Empire. In an era of peace and prosperity, people’s expectations for life grew higher, and culinary culture developed accordingly. Among the refined banquets popular in Tang-era Chang’an was one known as the "Shao Wei Yan" (Tail-Burning Banquet), a lavish feast offered by court officials to the emperor upon their promotion...
The name originates from Classical Chinese, meaning "meat stuffed in a bun." The meat, called "la zhi rou," is braised in a pot but is more tender and flavorful than typical stewed meats. Thanks to the careful selection of ingredients, comprehensive seasoning, precise cooking techniques, and the use of an aged broth, the la zhi rou produced here is truly unique, with distinct characteristics. People praise it as:…
A traditional delicacy from Lingtong. With a long history and unique flavor, it strikes a perfect balance between sweet and sour, boasting a rich and aromatic taste. The rice grains float rather than sink, releasing an enticing fragrance. Even those who don’t usually drink alcohol may feel light-headed and euphoric after sipping this thick, osmanthus-infused sweet wine lees. In the 1920s, the owner of Jiu Fu Guan, a renowned restaurant in Lingtong County, built upon the Tang Dynasty techniques for making sweet wine lees...
Handmade dried noodles of Xingwang Village are a traditional craft passed down by the older generations of the villagers. Over 60 households, comprising more than 150 people in the village, are engaged in this trade. Due to the high climate requirements for handmade noodles, production is only possible during the two-and-a-half-month period from mid-October to the end of Lunar December each year. These noodles contain no additives or preservatives and are entirely handcrafted...
Lingtong Fruit Mulberry The production of fruit mulberry in Lingtong District is primarily centered around Wanli Village, Zao’an Village, Wudian Village, and Fan Zhao Village in Xinfeng Subdistrict, radiating to surrounding subdistricts and villages. The development scale has reached over 5,200 acres, including more than 3,500 acres of bearing orchards. The main varieties planted are Shaanlin No. 1, Shaanlin No. 2, Shaanlin No. 3, and Shaanlin No. 4…
Lintong Guanguo Steamed Buns are essentially steamed wheat buns, named for their small jar-like shape. They are beloved for their unique appearance—tall, white, fluffy, flaky-layered, fragrant, and long-lasting without spoiling. A steamed bun is a soft, palatable, easily digestible, round and raised food made from fermented dough and then steamed, a traditional staple food of the Han Chinese. Steamed buns...
In the rural areas of Guanzhong, elders often carry a treasured item at their waists or the back of their collars — a long stem with an inner tube and outer pouch, mouthpiece pointing up and bowl pointing down. That’s the tobacco pipe. When an elder passes away, aside from being dressed in their burial clothes, the only thing they can take with them is the tobacco pipe placed by their pillow. Pipes come in porcelain, iron, aluminum, and copper, some as small as buttons. Most elders who live to a ripe old age use copper pipes — the bowls blackened by years of tobacco smoke, while the rims remain their original color, polished to a bright shine. After each smoke, elders would tap the pipe against the sole of their shoe or a nearby stone a few times. Over time, the rim naturally gleams. Copper pipes also had another use: when buying bowls or pots, villagers would tap them with the pipe — if the sound was clear and resonant, it meant the item was intact; otherwise, there might be hidden cracks.