Soaked unfermented cake in beef or mutton soup, cold rice noodles and baked cake with braised pork stuffing are some of the signature dishes of Shaanxi cuisine. Stretched noodles with pork and diced vegetable, and oil sprinkled noodles are the two most popular noodle dishes. Snacks made of flour or xiaochi are also a well-known part of Shaanxi cuisine. Eating out in Xian will be an enjoyable and memorable time.

A blend of culinary delights from across the nation join together to create the unique taste of Shaanxi cuisine.

Our Xian Restaurants Guide lists some restaurants that you may wish to visit when you are in Shaanxi. Hit the marketplaces to discover the local ingredients for yourself. More information about markets and other great places to shop can be found in our Xian Shopping Guide. For great restaurant and food ideas for your trip around China see our China Restaurant Guide.

Food & Cuisine in Xian

Shaanxi Cuisine

South Shaanxi, north Shaanxi and Guanzhong cuisine styles represent the cuisine of Shaanxi, also known as Qin Cuisine. Shaanxi Province played an important role in the evolution and growth of Chinese culture, and cooking methods used in Shaanxi cuisine have their roots in the period of the Yangshao culture. The cooking techniques reached a very fine point during the times of the Han and Tang dynasties. Due to its significance in Chinese history and its geographical location, Shaanxi and its chefs assimilated the best methods of food preparation from every part of the country and refined it into a distinct style.

The local chefs excel at using local products to turn out delightful dishes - black rice from Hanzhong, carps from the Yellow River, fat sheep from north Shaanxi, hump and hoof of the camel, the Qinchuan oxen are some interesting examples. The chefs boil, braise, fry and stew to produce an array of delicious but very different tasting dishes.

Xian/Shaanxi Local Produce 

Lintong Fire-crystal Persimmons 

Persimmons are loved all over Shaanxi although the Lintong fire-crystal persimmons are graded the best. The fire-crystal persimmons, local to the Lintong District, are so called because of their fire-like red colour and crystal-like shine. The fruits are seedless, small in size, have a thin peel and a sweet tasting pulp. The Lintong persimmons are used to make vinegar and wine in addition to being eaten as fresh fruits. Besides its tonic effect, the fruit has several medicinal properties too. It can lower blood pressure, stop bleeding and relieve stomach problems. In Xi'an, persimmons are also used to make savoury and soft pancakes.

Huanggui Glutinous Rice Wine

Huanggui rice wine means ‘wine with osmanthus'. It is called so because the osmanthus flower with its sweet fragrance is added while making the wine. Its thick consistency, much like soybean milk, and its white colour had once caused the wine to be called ‘jade pulp'. One of the most well known drinks of Xi'an, Huanggui glutinous rice wine is delicious, scented and full-bodied.

Huanggui Persimmon Pancakes

These pancakes are a specialty of Xi'an. The ingredients used to make this popular dish are wheat flour, walnuts, sugar, rose petals, osmanthus sauce and, most importantly, Lintong fire-crystal persimmons. The pancakes are baked till they turn golden on both sides.

There is an interesting tale explaining the popularity of these pancakes. Li Zicheng was a peasant rebel leader during the time of the Ming dynasty. In 1644, he occupied Xi'an and declared himself king. When his army was setting out to attack Beijing, the people of Xi'an had only pancakes to offer them. The famine had left them with almost nothing, and they made the pancakes with wheat flour and persimmons. The soldiers felt invigorated after eating these pancakes and consequently Beijing was soon occupied.

Since then, the local people have continued the tradition of making persimmon pancakes to honour the memory of Li Zicheng. The years have seen many improvements in the methods used to make these popular pancakes.

Lintong Pomegranates

Zhang Qian was a government representative during the time of the Han dynasty and he was sent to the western regions to gather information. It was he who introduced pomegranate to China, a fruit originally grown in Central Asia. The fruit was first grown in the Hot Spring Palace in Lintong, and in the Imperial Gardens in Chang'an. Now, 2000 years since its introduction, pomegranates are grown everywhere. Lintong pomegranates are, however, still the most popular, and are available in two kinds - sour and sweet. Both kinds are big, red, juicy, and have thin peels.

Walnuts in Southern Shaanxi

It was once again Zhang Qian who introduced walnuts to China, a product originally local to Afghanistan and Iran. Southern Shaanxi grows walnuts abundantly although the best walnuts are reputed to grow in Shangluo. Shanglou walnuts are famous both for their quality and quantity, and are big, with loose kernels and thin shells. 

Shaanxi Green Tea

Ankang, Hanyin, Langao, Xixiang and Ziyang are the places where green tea is produced in Shaanxi Province. Besides the usual alkali and caffeine, the tea contains traces of certain other elements which are beneficial for human health. Among these elements, Selenium is the most abundant, resulting in the tea being named ‘Selenium abundant tea'. 

Northern Shaanxi Dates

North Shaanxi is famous for its dates. The geographical conditions here are ideal for date cultivation. The temperature, the sunshine, the humidity and the soil are all perfectly balanced and the dates grown in this region are red, sweet tasting, big and pulpy. Dates are very popular for their nutritional value, being rich in both vitamins and minerals.