The production area of Gengzhen carrots is located on both sides of the Wei River, in the lowest-altitude part of the Guanzhong Plain. It features typical sandy land with deep, loose sandy soil layers, significant day-night temperature variations, and abundant light, heat, and underground water resources — making it a natural base for high-quality carrot cultivation. The production process employs specific techniques such as sowing seeds in open water, formula fertilization, irrigation with deep well water…
Lady Yang’s Cake is shaped like a full moon, with a milky-white hue, thin crust, generous filling, and a texture that is both crispy and soft. It strikes a delightful balance between savory and sweet, and is rich without being greasy. This traditional delicacy dates back to the Tang Dynasty. Originally created by imperial chefs at Lìgōng Palace specifically for Yang Yuhuan, the beloved consort of Emperor Xuanzong of Tang, it quickly became her favorite. Later, the recipe spread to the public, and people began calling it “Lady Yang’s Cake.”…
Pork ear shredded, combined with colorful vegetables, egg shreds, and seasoned sauce. The flavors of sour and spicy stand out, smooth and refreshing on the palate, soft yet tender and crisp, light and delicious—perfect with drinks. …
Buckwheat heLuo noodles have a history of 600 to 700 years. “Buckwheat heLuo noodles may be dark in color, but they’re chewy, refreshing, and perfect for serving guests”—this is how people praise them. Made with freshly ground buckwheat, they are prepared fresh on-site. They can be eaten hot in winter and cold in summer, offering benefits for digestion and relieving summer heat. Features: Fine and chewy strands that don’t break when lifted, clear…
As the capital of the Tang Dynasty, Xi'an has yielded a large number of tri-color pottery figurines, horses, and camels from Tang tombs. The replicas of Tang Tri-color Pottery are strikingly lifelike, with distinct personalities in the human figures and horses and camels that possess moving artistic charm and unique styles. They have become extremely popular tourist souvenirs.…
With the excavation and exhibition of the Qin Terracotta Army, replicas of the Terracotta Army have increasingly become ideal souvenirs and gifts for both domestic and international tourists. Their variety makes them suitable for display in art galleries, museums, as well as for home decoration, ornamentation, and gifting to family and friends.…
Local Specialty of Huyi: Huyi Ginger Morphological Characteristics: A perennial herbaceous plant with a persistent rootstock. The rhizome is fleshy, thick, flat, and has a fragrant and spicy aroma. The leaves are arranged in columns, lanceolate to linear-lanceolate, 15–30 cm long, about 2 cm wide, tapering to a point at the tip and gradually narrowing at the base, smooth and hairless, with sheaths that clasp the stem; the leaves are sessile…
During preparation, rice flour is mixed into a paste and spread evenly in multi-layered bamboo steamers, then steamed over high heat. When served, it is sliced into fine strands using a large scythe-like knife nearly one meter long and over 20 centimeters wide. It is then mixed with garnishes such as green vegetables and bean sprouts, and seasoned with condiments. The key to great flavor lies in the chili oil — the properly seasoned cold noodles turn entirely red, spicy yet fragrant. (Huxian County)…
Sweet Osmanthus Thick Wine was commonly sold in the markets of Chang’an during the Tang Dynasty, where it was known as “Jade Floating Beam.” The unfiltered original brew was called “skimmed mash” wine. Made from glutinous rice, it involves soaking, steaming, fermenting, filtering with raw water, and then mixing in sweet osmanthus paste—hence the name. It is served boiled. Characterized by its pure white color and smooth, richly aromatic taste, it offers benefits such as aiding digestion and moistening the lungs. …
The fresh jujube industry in Gaoling County began in the early 1990s. Around 1992, Li jujube (a type of early-maturing jujube) was introduced from Yuncheng and Yongji in Shanxi Province for trial planting and promotion. Driven by the cultivation of Li jujube, other varieties were subsequently introduced, gradually expanding the area and diversifying the range of fresh jujube cultivars. Currently, the county…
Daylilies from Gengzhen, Gaoling Gengzhen is located at the southernmost tip of Gaoling County, adjacent to Baqiao District and Lintong District. The town has a total of 15,000 mu of arable land and a population of 15,600. It governs six administrative villages and 57 villager groups. In 1982, Gengzhen began introducing daylily cultivation, and it has been over twenty years since then. As…
The Jingwei Jujube Tree Research Institute in Gaoling County, Xi'an City, Shaanxi Province, based on the market principle of “scarcity breeds value” and the social demand for “everyone talking about dietary therapy and seeking health,” has adopted a business strategy of “offering what others don’t, and excelling where others do.” Through extensive comparative research and trials on fresh jujube varieties cultivated in major jujube-growing regions across the country, they have developed…
Longwo Wine is a specialty of Longwo Village, Laodian Town, Huxian County, Xi’an City, Shaanxi Province. With a long production history, it is a typical representative of the traditional brewing techniques in the Guanzhong region. The old Longwo Wine boasts unique characteristics such as clear and transparent color, rich cellar aroma, mellow and sweet taste, lingering aftertaste, moderate and well-balanced strong fragrance. In the vast 800-li Qinchuan Plain, there lies a place called...
Boil vinegar mixed with water, then add pork, chili peppers, and a variety of seasonings. Simmer over high heat and then low heat to create a rich broth. Meanwhile, roll out the dough into thin sheets, cut into fine strips, boil until cooked, then cool in cold water. Shape the noodles into round rolls, pour the broth over them, and serve with chili oil and sweet pickled garlic. …
Deep-fried Shredded Bamboo Shoots is a premium pickled vegetable from Xi'an. The product features uniformly shredded strips that are brownish-red and translucent, with a fragrant sauce flavor—oily but not greasy, and well-balanced in sweet and salty tastes. It boasts four distinctive qualities: aromatic, sweet, crisp, and tender. It can be eaten directly without further preparation, making it an inviting side dish. Ingredients: Fresh bamboo shoots, vegetable oil, monosodium glutamate (MSG), star anise, sweet bean paste. Production Method: 1…
Huyi Grapes On the banks of the Taiping River at the northern foot of the Qinling Mountains, the immortal line from Tang Dynasty poet Wang Han—“Grapes, fine wine, a night-glowing cup”—has been passed down through the ages. Today, in the face of the sweeping wave of modern agricultural technology, the local people have learned to write a new chapter on the land they’ve tilled for generations. Among the emerging developments, the booming grape industry has become a unique highlight in Huyi’s agriculture...
Shuan Niu Du is a popular street food in Xi'an. Fresh tripe is sliced, skewered with bamboo sticks, boiled in a rich broth, and then dipped in a flavorful sauce made from sesame paste, chili sauce, and various seasonings. It’s chewy, aromatic, and incredibly delicious. This dish originates from a family recipe passed down since the Qing Dynasty's Qianlong era, representing a unique blend of traditional Chinese medicine and culinary culture…
Stir-fried Rice with Pickled Vegetables is a signature dish from Xi'an. Although it’s essentially stir-fried rice, locals commonly refer to it simply as “stir-fried rice” or 炒米. The rice can be cooked with shredded meat, vegetables, eggs, and more, but the most common and iconic version is made with shredded pork and pickled vegetables — hence the popular name “Stir-fried Rice with Pickled Vegetables.” The dish combines the tanginess of the pickled vegetables and the fragrance of the oil, resulting in a savory and slightly spicy flavor that is rich yet not greasy. The rice remains fluffy and separate, offering a refreshing texture. It tastes even better when served alongside dishes like boiled beef tripe, grilled meat, sour plum soup, or egg drop soup.
Qinzhen Rice Flour Cold Skin is a specialty of Qindu Town in Huxian. Made from rice flour, it has a history of over 200 years. Originally, Qinzhen cold skin was made from wheat flour, but around the end of the 19th century, it transitioned to using rice flour. By the late Qing Dynasty, there were already well-known cold skin shops in the town, such as “Zhao’s Skin Shop.” The main ingredient is rice, which is soaked, ground into a slurry, and then steamed...
Huxian Pan Si Crispy is a famous local snack from Huxian, made from refined flour, premium oil, white sugar, baking powder, and other high-quality ingredients. This snack was created by the late renowned chef Wang Fucai from Huxian and has a history of over forty years. Originally named "Golden Yellow Cake," the snack is made by mixing flour, eggs, salt, vegetable oil, and other seasonings into a dough, which is then rolled into a thin sheet, cut into fine strips, and…