Top 9 Shaanxi Cuisine

Shaanxi cuisine, also known as Xi’an or Qin cuisine (named after the Qin dynasty which ruled the area 2,400 years ago and had its capital in Xi’an ), is the name of the local cuinese in the Xi’an area. Being so old and located at the terminus of the ancient silk road means that Xi’an has been at the crossroads of different cultures for literally 1,000s of years. This makes their cuisine unique from the rest of China. For those not familiar with Chinese cuisine, Xi’an ’s flavor more resembles that of middle-eastern food than what people would expect from a visit to Hong Kong – more bread-type dishes with more “exotic” spices such as cumin, mint, and cardamom. Yet, it’s not middle eastern at all, but a mouth-watering fusion of Western Asia meets Eastern Asia. For this writer, it’s some of the best cuisine China has to offer.

1. Gourd Chicken (Hulu Ji)

Hulu Ji is a traditional dish of Xi'an City. People began making this dish during the Tang Dynasty (established in A.D. 618 and lasting for almost 300 years). Boiling, steaming and frying are three steps to prepare gourd chicken. Use thin flax string to tie the chicken properly to maintain its shape in the whole cooking process. Well-made gourd chicken looks golden and red with crisp skin and tender meat. It is served with pepper and salt.

Characteristics: "Chang'an (Xi'an's former name used in Tang Dynasty) Top Flavor"
Recommendation:
Xi'an Restaurant
Address: No. 298, Dongdajie Avenue, Xi'an

2. Braised Three Delicacies (Shao Sanxian)

This is typical winter cooking: fish balls, fish maw, roast pork, fresh green vegetables and shiitake mushrooms, etc., are cooked together. The dish has both meat and vegetables and it tastes smooth and tender.

Recommendation:
A Journey to Chang'an (Zhujiu chang'an)
Address: 3F, Yintai Department Store, Yintai Central Ring Plaza, West Avenue, Xi'an

3. Pork Hork with a Bone Handle (Daiba Zhouzi)

Dali County under Weinan City in Shaanxi Province contributes to the unique dish. It has fat but is not greasy. The bone that is kept adds fun to the shape of it. People love its color, aroma, taste and shape. The red date-colored dish got its name from the handle like bone that is not removed in the cooking. The pork hork is basically a complete trotter. It is really a big chunk of meat.

Recommendation:
Xi'an Restaurant Address: No. 298, Dongdajie Avenue, Xi'an

4. Sea Cucumber and Trotter (Haishen hu tizi)

This is a premium Shaanxi dish. We are talking about the cooking method of "hu". A half steam and half boil way to get food done is not unique to Shaanxi, but people from South China would like to think so. Food cooked in this way is rich in nutrition for tiding people over the harsh winter. Soft sea cucumber and tender, sticky trotters are soaked in the thick salty juice. It is really enjoyable.

Recommendation:
Restaurant in the Tang Dynasty Maison Restaurant (Datang Boxiangfu)
Address: No. 6-1, Furongdong Road, Yanta District, Xi'an City

5. Warm Sliced Pig Kidney with Sauce (Wenban Yaosi)

Developed from the Tang Dynasty's Yangpi Huasi (sliced pork skin, chicken skin, jelly fish, etc.), the warm "cold dish" breaks the rule that a cold dish should be cool. It is a unique Shaanxi dish. This nice dish is very friendly to the teeth. People who are troubled by their teeth could enjoy it. "Warm Sliced Pig Kidney with Sauce" uses mainly pig kidneys.

Characteristics: it is crisp and tender. The spicy aroma enriches its flavor. People find it very agreeable with liquor. And it is rich in nutrition.

Recommendation:
Xi'an Restaurant
Address: No. 298, Dongdajie Avenue, Xi'an

6. Coin Shaped Black Seaweed (Jinqian Facai)

Seaweed and fresh spinach dressed with yellow wine (the best yellow wine is from Shangxing, Zhejiang Province), is a dish that also includes MSG, salt and eggs. It is a specialty in Northwest China.

Characteristics: It is shaped like ancient money coins piled up. Its texture is quite slippery in the mouth. It is rich in nutrition.

Recommendation:
Restaurant in the Tang Dynasty Maison Restaurant (Datang Boxiangfu)
Address: No. 6-1, Furongdong Road, Yanta District, Xi'an City

7. Stewed Shredded Squid (Wei youyu si)

Stewed Shredded Squid is a dish from Sanyuan County, Shaanxi Province. It has a history of five to six hundred years. This dish later entered the ancient capital Xi'an and became part of the representative cuisine of Shaanxi.

Recommendation:
Huang House from Sanyuan County
Address: No. 2-4, Yongxingfang, Inner Zhongshan Gate, Guanzhong Lane, Dongxin Street, Xincheng District, Xi'an

8. Pot Fish with Broth (Naitang guozi yu)

The renowned dish has been revived from the traditional cooking by a chef in a Xi'an Restaurant. The milky looking soup is acquired from long-time cooking. The copper hot pot cooker was invented 1300 years ago. Characteristics: The fish is tender; the soup is delicious and fresh. The dressed vinegar sauce brings rich flavor to it.

Recommendation:
Xi'an Restaurant
Address: No. 298, Dongdajie Avenue, Xi'an

9. Golden Lining Cabbage (Jinbian baicai)

The cooked white leaves are especially enjoyed for their golden lining. It is all about the cooking timing. This dish does not only taste wonderful but looks very attractive.

Recommendation:
Chang'an Greasy Spoon Restaurant
Address: 1 & 2F, west side of Yitian Holiday World, outside Chaoyang Gate, North Section of Huanchengdong Road, Xincheng District, Xi'an

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