If you travel to China, don’t forget to taste Chinese food. There are too many delicious foods in China. Every province and town has its own special food. There are too many to say.Renowned for its terracotta warriors, the ancient Chinese city of Xi’an in Shaanxi province is also a food paradise.
Due to its location on the ancient Silk Road, foods in Xi’an have been influenced by places far and wide. With a long history of growing wheat, Xi’an is home to various kinds of flour-based food, and even simple noodles appear in different shapes, sizes and tastes.
As China’s 14th National Games opens in Xi’an, let’s check out some signature delicacies from the city. From meat burgers and pita bread soaked in lamb soup to a wide selection of noodles, there is bound to be one that fits your tastes.
2. Yangrou paomo (Pita bread soaked in lamb soup)
Yangrou paomo, or pita bread soaked in lamb soup, is another signature food of Xi’an. The main ingredient in this mouth-watering dish is mutton and pita bread. The hard bread is shredded and added to a bowl, then topped with stewed and sliced mutton, scallion, coriander and chili; then the soup is poured over all of it.
3. Biangbiang noodles (Stewed-pork hand-ripped noodles)
Biangbiang noodles are thick, fat and long. Each belt-like strand is three fingers wide, spiraling down into a big bowl. It is served dry, with toppings of chili and pork belly in alternating layers of fat and lean meat.
Biangbiang noodles are famous not only for their distinctive taste, but also for its name, which is a character so complicated many Chinese don’t even know how to write it. Biang is the onomatopoeic name the noodles are given, referring to the sound chefs make when they pull the dough into noodles and bang them against the table.
4. Liangpi (Cold noodles)
Liangpi are cold noodles made from wheat or rice flour, and a popular dish in many other places in China, especially in summer. It looks translucent and tastes cold, and is known for its white color, thin shape, smooth surface, pliable texture and tender and savory taste.
5. Youpo mian (Oil-sprayed noodles)
Youpo mian, oil-sprayed noodles with spicy sauce, are hand-pulled noodles with a sizzling oil dressing. Boiling oil is poured over the top to create a special fragrance when serving.
6. Zenggao (Rice cake)
Zenggao is a rice cake made of sticky rice and Chinese jujubes. It earns its name from its cooker, the zeng, a traditional steamer with small holes.
7. Huluji (Gourd-shaped chicken)
Huluji, gourd-shaped chicken, is boiled and deep-fried until tender. After being carefully selected, the hen will be boiled, steamed and fried in a gourd-shape, hence its name. The chicken has golden and crisp skin as well as fresh and tender meat.
8. Soup dumplings
Soup dumplings are steamed buns served with sauce inside. They are finely processed with carefully-chosen materials. They feature fresh meats, thin and elastic wrappers, gleaming surfaces and rich flavor.
9. Guokui (dry bread)
Guokui, or dry bread, tastes crispy outside and soft inside. It’s usually paired with pepper, onion, garlic and other spices.
10. Dumpling banquet
No visit to Xi’an is complete unless you try the dumplings. They are made in different shapes, colors and flavors – sour, sweet or peppery.
Chefs making dumplings have moved from the traditional fillings of pork, beef, mutton and vegetables to mixed fillings with chicken, duck, fish, eggs and other delicacies from land and sea. Cooking methods have also expanded, from boiling and steaming to frying and grilling.