Chinapedia | Enjoy a culinary Journey in Xi'an

Renowned for the Terracotta Army, the starting point of the ancient Silk Road, Xi'an, has one of the world's longest culinary histories and is indeed a food paradise. With a long history of growing wheat, Xi'an is home to various kinds of flour-based food.

Rou Jia Mo 

The direct translation for Rou Jia Mo is "meat inside buns". It's like the Chinese-style hamburger, but with a much longer history. The "buns" are baked leavened bread, and the "meat" is most commonly braised pork that is stewed for hours in a soup containing various kinds of spices and seasonings.

Liangpi

Liangpi, or the cold skin noodles, is a traditional Shannxi cold dish. Liang pi has a very unique and appealing texture. It is made of a mixture of flour and water, steamed into a thin “pancake” and then cut into strips. Together with chili oil, vinegar, and diced garlic, it is the perfect pair for Rou Jia Mo.

Jing Gao/Zeng Gao

Jing Gao or Zeng Gao is a traditional dessert made of sticky rice, red jujube, and different kinds of nuts. 

Yangrou Paomo (Flatbread in mutton soup)

Yangrou Paomo is a hot stew of chopped-up steamed leavened bread (known as "mo" in Chinese),  cooked in mutton broth and served with mutton. In some restaurants, customers can tear the bread themselves into the broth. 

Biang Biang Noodles

Biangbiang noodles are renowned for being written using a unique and complex character. The noodles are thick and belt-like and are usually hand-made. It is said that one Biang Biang Noodle can fill an entire bowl. 

Youcha Mahua

Youcha is mainly made by frying flour, butter and different kinds of nuts. In Xi’an, people put dried twisted dough (Mahua) in it. It is a common breakfast choice for people in Xi’an.

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