Xianyang Local Cuisine & Snack Recommendations

Grains form the foundation of Xianyang’s food culture, with flour-based dishes taking the leading role. Exquisitely prepared, these simple yet grand, delicate and delightful delicacies boast unforgettable flavors. Restaurants and eateries scatter across every street and alley in Xianyang and its subordinate counties and districts. You can find classic Shaanxi snacks such as cold noodles, pork burgers, and beef/lamb bread soup, as well as local specialties including biangbiang noodles, multi-layered oil cakes and crusty pancakes. Restaurants serving cuisines from all over the country are also widely available here.

A traditional folk noodle specialty from the Guanzhong region of Shaanxi. It is made from flour milled from local Guanzhong wheat, hand-rolled into long, thick and wide noodles. As described in one of the Eight Unique Folk Customs of Guanzhong — "Noodles as wide as trouser belts", biangbiang noodles are thick and broad. Tossed with chili oil and various side ingredients, they taste delicious and are highly filling.

This snack got its name during the construction of Qianling Mausoleum, the joint tomb of Emperor Gaozong of the Tang Dynasty and Empress Wu Zetian. The huge project hired massive numbers of laborers, who struggled to prepare meals conveniently. Overseers and soldiers then baked flatbreads using their helmets. Later refined, it developed into a distinctive treat. The pancake is 8 inches in diameter and 0.6 inches thick, shaped like a chrysanthemum with layered crumbs inside and a wonderful taste.

Also known as multi-layered pastry. It looks like intertwined golden threads stacked tier upon tier. Soft, smooth and refreshing, it is crafted with superb craftsmanship.

Featured with rich aroma, crisp texture and sweet taste, it has long been a popular gift for relatives and friends. It is mainly made of sesame seeds, glutinous rice, vegetable oil and white sugar, requiring elaborate production techniques.

It evolved from Jianjianxiao, a renowned pastry of the Tang Dynasty. The cake is covered with fluffy bubbles, releasing an inviting fragrance and melting instantly in the mouth. Its exquisite and translucent shape resembles delicately carved ice flowers.

A famous snack across Guanzhong. The pork is slowly stewed in aged seasoned broth with a full set of spices, turning tender and aromatic. The bun used is Xianyang’s characteristic white crispy bun, which has a pale yellow crisp crust and tender interior. It is praised for its classic texture: "firm rim, sturdy body and flower-like center". The bun alone is a staple food for locals, and it tastes even better when stuffed with braised pork. Braised pork roujiamo stalls can be found everywhere in Xianyang, among which Yuan’s Braised Pork Roujiamo is a well-known brand.

Famous for nine characteristics: thin, chewy, smooth, rich broth, soupy, oily, sour, spicy and savory. It is served with plenty of hot broth and relatively few noodles, with generous oil added. The dish is cooked with refined wheat flour, pork, daylilies, eggs, wood ear mushrooms, tofu, garlic sprouts and assorted seasonings.

It originated as a traditional gift from grandmothers to celebrate a baby’s one-month-old ceremony, and later became a popular convenient snack. Round in shape, it measures about one foot across, one inch thick and weighs 2.5 kilograms. Made from high-grade wheat flour kneaded thoroughly, it is slowly baked in a shallow pan. Golden yellow on the outside and snowy white inside, it is crisp and tasty, easy to store and carry around.

Made by spreading buckwheat batter into thin pancakes, which are then rolled up with dried tofu and crispy meat. Served with cold sesame soup or fried chili as condiments, it has a strong aroma and distinctive local flavor.

A traditional noodle snack of Guanzhong. Knead flour with salted water, cover and let it rest for more than one hour. Roll the well-rested dough into thick, wide sheets, then pull both ends to stretch it into thin connected noodles. Boil the noodles in boiling water, drain and add seasonings and chili powder. Finally, pour sizzling hot oil over it and mix well to serve.

A popular summer staple. After cooking the noodles, place them in a bowl and pour over fermented vegetable soup (hot soup is preferred). Add an appropriate amount of salt, prickly ash oil and chili oil, and it is ready to eat.