Baitang Noodles are a traditional delicacy of Huxian, recognized as one of China’s Famous Snacks. Unlike regular noodles, they are served with a bowl of rich, flavorful broth made with daylily blossoms, wood ear mushrooms, diced fried tofu, tomatoes, garlic sprouts, chives, scallions, and diced meat (a savory mixture prepared with soy sauce, vinegar, salt, star anise, scallions, ginger, and a blend of lean and fatty pork). The noodles are served in a warm soup...
In the heart of the eight-hundred-li Qinchuan Plain lies a place called Longwo. During the Guangxu reign of the Qing Dynasty, a well was dug here. Its water, miraculously pure, proved perfect for brewing. Thus, Longwo Liquor came into being, growing richer in flavor with each batch, its aroma wafting across the Guanzhong region. According to the Chronicles of Longwo Liquor, in ancient times Longwo was flanked by rivers to the east and west, with winding waterways forming nine bends that pooled into a lake. It was often wreathed in low clouds and mist, with the majestic sight of a dragon soaring into the sky...
A popular Xi’an street snack. Preparation: Heat a flat-bottomed pan over medium heat, add rapeseed oil, and heat until it reaches about 50% temperature. Add chopped scallions and stir-fry until fragrant. Then add sliced wheat gluten skin and pre-cooked soybean sprouts, stir-fry briefly, followed by soy sauce and doubanjiang (spicy bean paste). Continue stir-frying until the gluten skin is heated through, has absorbed the flavors, and the exterior is slightly crispy.
This dish is a Shaanxi-style snack inspired by Tang Dynasty flavors. It originates from the banquet menu of Wei Juyuan’s “Feast to Celebrate Official Promotion” during the Tang Dynasty. The main ingredient is black rice produced in Yang County, Shaanxi, complemented by various additions such as black rice, red dates, raisins, longan, and lotus seeds. It is slow-cooked over low heat. Since the outer layer of black rice is covered with a relatively tough husk, it should be soaked for a long time before cooking…
A popular folk snack from Xi’an. Created by Zhang Zhenbang, who was nicknamed “Zhang the Bearded” due to his long beard, this dish has been sold for decades and is known for its rich fat, fragrant meat, cleanliness, and delicious taste. Raw donkey meat is first soaked in cold water to remove blood and impurities. After washing, the meat is cut into rectangular pieces along the grain and boiled in hot water until it becomes firm. …
A traditional Huxian snack. Among the locals in Zhouzhi and Huxian, there’s a saying: “Qinzhen’s flatbread skin, Baotang noodles, and spicy dumplings with garlic.” Qinzhen is a town in Huxian. When hosting relatives and friends, Huxian residents consider spicy dumplings a top delicacy, paying close attention to the spicy oil meat broth inside — first checking how rich the oil is, and second, observing whether the guests’ lips…
Huxian Yellow Rice Wine is a specialty of Huxian County, Xi’an, Shaanxi Province. Huxian is one of the birthplaces of yellow rice wine. On January 15, the Huxian Jingji Yellow Rice Wine Culture Development Research Institute was established, and an application was submitted to list Huxian Yellow Rice Wine as an intangible cultural heritage of Xi’an. It is reported that Huxian Dakou Yellow Rice Wine has won the Excellent Product Award at the National Spark Program Achievements Expo, the national…
Tongxing Village is located at the foot of the Qinling Mountains in the southwest of Huxian County and was once a notoriously poor village in the area. In 2001, some villagers went to Shandong to learn greenhouse cultivation techniques and hired technicians from there to start growing melons and vegetables in greenhouses. By the summer of 2002, Tongxing’s watermelons had a bountiful harvest, with income exceeding 4,000 yuan per mu that year...
If you're a native of Xi'an, there's an over 80% chance your breakfast this morning was Hulatang. It seems that ever since I can remember eating, the term "Hulatang" has been part of my life. I can no longer recall when I first had it. Hulatang is one of the most classic snacks in Shaanxi and can be said to embody the essence of Shaanxi street food...
Xi'an Chou Wine is a unique and ancient famous liquor native to Xi'an, with a long brewing history. It was called "Lao Li" in the Pre-Qin period and "Bai Lao Wine" in the Northern Wei Dynasty. During the Tang Dynasty, the brewing technique improved, and the quality of Chou Wine continued to enhance, making it a beloved beverage. Legend has it that Li Bai wrote hundreds of poems after drinking a dou (a unit of measurement) of wine—the wine he drank was Chou Wine. Chou Wine gets its name from its milky white, thick consistency. The wine…
Mix flour with cold water to form a batter. Boil some water in a pot, and when it comes to a boil, slowly pour the batter into the pot while stirring. (Alternatively, you can directly heat the batter in the pot until it boils.) Continue until the batter reaches the desired consistency (it should form a lump when cooled), then pour it into a basin or bowl to cool, forming a solidified dish known as "Jiaotuan." Alternatively, while the batter is still hot, pour it through a perforated utensil (such as a sieve or a colander), letting it drip into a basin of cold water below. The dripped batter will take on the shape of tadpoles—this is what we call “cool fish.” Prepare a topping or sour soup using ingredients such as tomatoes, eggs, leeks, bean sprouts, and tofu. Mashing garlic with oil enhances the flavor. Once the Jiaotuan has cooled, cut it into pieces, pour the topping or sour soup over it, add seasonings, and it’s ready to eat. You can also place the topping, sour soup, and seasonings in a bowl first, then spoon the hot Jiaotuan into the bowl—it becomes a delicious dish. For a special treat, use a strainer to scoop the cool fish from the water basin, place them in a bowl, and top with topping, sour soup, and seasonings.
Fresh potatoes can be cooked as staple food or vegetables. However, fresh potato tubers have a large volume and high water content, making transportation and long-term storage difficult. For this reason, countries around the world pay great attention to producing processed potato products, such as French-style frozen fries, crisps, instant potato flakes, starch, as well as a wide variety of pastries and wafers, numbering over...
Lanterns, also known as "colored lanterns," are cultural products from China's traditional agricultural era, combining both practical use and artistic charm. The origin of lanterns dates back to Emperor Wu of Han, who set up an altar in the imperial palace on the 15th day of the first lunar month to worship Taiyi, the most revered deity of the time. As the ceremony lasted all night, lanterns had to be lit throughout the night to provide illumination—this marked the beginning of the Lantern Festival tradition. After Buddhism was introduced to China from India, the devout practice of lighting lamps in reverence to Buddha in Buddhism merged with Taoist immortal practices, resulting in a unique custom blending Eastern and Western elements: on the night of the 15th day of the first lunar month, cities and villages alike were illuminated with lights, and people from all walks of life hung lanterns.
·Steamed Lamb with Rice Flour· A Xi’an-style halal dish. Steamed Lamb with Rice Flour is primarily made with fatty lamb and wheat flour, mixed with cooked beef or lamb, Sichuan peppercorn powder, five-spice powder, fine salt, and other seasonings before being steamed—hence the name. Its characteristics include being rich but not greasy, soft and smooth in texture, and deliciously fragrant. It is typically eaten with raw garlic or served sandwiched in “tuotuo” flatbread. The people of Qin have a long history of eating lamb…
·Bingbing Meat· A traditional Xi’an specialty. It is a type of cured meat made from pork and offal through a smoking process. Smoking is a cooking method that can be done either raw or cooked. Typically, it involves using the thick smoke generated from the incomplete combustion of materials such as sawdust, tea leaves, wood shavings, cypress branches, and straw to infuse the meat with a unique aroma. The characteristics of Bingbing Meat are…
Water Basin Lamb is a unique summer snack in Xi'an, primarily made with pork and cooked in a water basin pot. It's rich in oil, fatty in meat, and served with piping hot broth. There are two ways to enjoy it: one is to have it with a Baiji (Chinese flatbread) on the side; the other is to break up a chunky flatbread into pieces, place them in the bowl, and eat them together with the lamb. Both ways should be accompanied by pickled vegetables, sweet garlic, cilantro, sweet bean paste, and scallions...
The clay whistle, commonly known as "mud whistle," is a traditional children’s toy passed down through folklore. The outskirts of Xi’an in YuHua Village are famous for producing these whistles, which have gained international renown for their distinctive local character and high artistic quality, and are exported overseas. YuHua clay whistles are made from the area's black soil, shaped in molds, then fired, painted, and varnished through multiple…
With a history of 1,500 years, wooden ladle face masks are beloved by people both at home and abroad. Here you’ll find a range of series including hanging ornaments, Shehuo (a traditional folk performance), and ancient mascot designs. Nearly 300 pieces offer a visual feast. In the Guanzhong and southern Shaanxi regions of China, there was once a historical custom of hanging wooden ladles painted with colorful images of fierce deities to ward off evil…
Stir-fried rice noodles in fish shape—resembling small fish or tadpoles—are a famous local snack in Xi'an and an ideal summer treat. They are known for their smooth and tender texture, fragrant scallions, and great value for money. …
Features: Made from buckwheat flour, it has a delicious taste and rich aroma. Category: Famous local snack. Main ingredients: Buckwheat flour, pressed tofu, crispy pork, sesame cold soup, fried chili, and other seasonings. Brief introduction: The pancake is made from refined buckwheat batter. It is wrapped with pressed tofu and crispy pork, and served with sesame cold soup or fried chili as seasoning...