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Xian Dining -- Local Dishes

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. 

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 Followings are some recommended Xian dishes with high praise:
 Gourd-shaped Chicken (Hu Lu Ji)
It 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.

 Braised White Fungus with Medlar (Gou Qi Dun Yin Er)
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.

 Spicy Pig Kidney (Wen Ban Yao Si)
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.

 Quick-boiled Pig Tripe with Duck Gizzard (Cuan Shuang Cui)
It 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.

 Fish with White Soup (Nai Tang Guo Zi Yu)
Its main material 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.

 Brewed Hair-like Seaweed (Niang Jin Qian Fa Cai)
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.

 Three-skin Slice (San Pi Si)
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.

 Stewed Squid Slice (Wei You Yu Si) 
It 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.

 Pork Joint Stewed with Bone (Dai Ba Zhou Zi)
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.