Xian Dining
Xian Specialties:
Yang Rou Pao Mo	Dumpling Dinner	Local Dishes
Local Snacks	Local Restaurants	Muslim Food
Restaurants Recommendations:
Cantonese	Sichuan	Western
Indian＆Southeast Asian	Vegetarian

As the representative of Shaanxi Cuisine, Guanzhong dish is well know for cooking pork and mutton as well as in strong and heavy flavor. In addition, the simplex but choice material in a course gives a pure taste to the Guanzhong dish. Shannan dish emphasizes on the use of pepper, having a spicy flavor. Also using pork and mutton frequently, the Shanbei dish is usually cooked by steaming. 

 Recommended Local Restaurants
 Recommended Local Restaurants of Shannan & Shanbei Food

 Followings are some recommended Xian dishes with high praise:
 Hu Lu Ji (Gourd-shaped Chicken)
Chinese name: 葫芦鸡
This dish was originally cooked by a chef in the Tang Dynasty by using a hen weighs one kilogram. After well-selected, the hen will be boiled, steamed and fried to be in a gourd-shape, so its name. The well prepared chicken has golden and crisp skin as well as fresh and tender meat.

 Gou Qi Dun Yin Er (Braised White Fungus with Medlar)
Chinese name: 枸杞炖银耳
This soup was firstly enjoyed by a famous minister in the early Han Dynasty. Later, in the Tang Dynasty, it was developed by the two prime ministers of the Tang Taizong. Now, this soup is best known for its sweet and fragrant flavor.

 Wen Ban Yao Si (Spicy Pig Kidney)
Chinese name: 温拌腰丝
This dish made of the pig kidney is popular for its tender, fresh and tasty flavor. It was firstly cooked by the local chef Cao Bingjun depending on the cooking skills of the Tang Dynasty.

 Cuan Shuang Cui (Quick-boiled Pig Tripe with Duck Gizzard)
Chinese name: 汆双脆
This dish was cooked by a chef in the Tang Dynasty in order to make a pointed allusion to the merciless officials at that time. The materials mainly are the white pig trip and the red duck gizzard, both of which are quick-boiled with some seasonings.

 Nai Tang Guo Zi Yu (Fish with White Soup)
Chinese name: 奶汤锅子鱼
The main material of this dish is carp which will be eaten in a hot pot. The white soup in the hot pot is stewed by chicken, duck and pig's bone. And, the hot pot is heated up by the local Xifeng Wine but not the charcoal. Its fragrant flavor attracts a number of customers every year.

 Niang Jin Qian Fa Cai (Brewed Hair-like Seaweed)
Chinese name: 酿金钱发菜
The hair-like seaweed and the tender chicken breast are the main materials of this soup, both of which will be cut in a round shape. It is a popular dish in the Chinese businessman for a long time.

 San Pi Si (Three-skin Slice)
Chinese name: 三皮丝
This cold dish consists of the skin slice of the pork, black-bone chicken and jellyfish. It was cooked by a chef in the mid of the Tang Dynasty in order to gig the three corrupt officials at that time. It tastes fresh, crisp and tender.

 Wei You Yu Si (Stewed Squid Slice)
Chinese name: 煨鱿鱼丝
This dish was firstly cooked in the early 1900’s. It is said that the squid slice will be simmered over a small fire for one day. So, the tasty flavor interests a number of gourmets.

 Dai Ba Zhou Zi (Pork Joint Stewed with Bone)
Chinese name: 带把肘子
It is one of the most popular daily dishes in the locals. In comparison to the other braised pork leg, the bone is still preserved when this dish is prepared well with a sweet smell.