What to Eat in Xi'an as a First-Timer? A Foodie's Curated 'Must-Eat Guide'
As the ancient capital of thirteen dynasties, Xi'an is not only historically profound but also renowned as a food capital. Xi'an locals are very particular about their food. Shaanxi belongs to the north, with wheat as the staple, giving birth to specialties like liangpi (cold skin noodles), yangrou paomo (lamb flatbread soup), and roujiamo (meat-filled bun). Now, here's a detailed Xi'an food guide for all first-time visitors, introducing the city's top ten must-try dishes and affordable restaurants one by one.
Below, we've rounded up Xi'an's ten greatest snacks and local 'fly restaurants' (cheap, no-frills eateries) where you can fill up in one stop without spending a fortune. Perfect for first-timers who'd rather skip the crowds at Huimin Street or Yongxingfang.
In Xi'an, liangpi is a general term covering Qin Zhen rice skin, Xifu rolled skin, Hanzhong rice skin, and Guanzhong steamed skin. These four are the most common, but there are also vinegar noodles, hot rice skin, gluten liangpi, guagua, and more. The differences lie in the ingredients, preparation methods, and seasonings. Made from locally grown rice, ground into a slurry and steamed, the noodles are white, glossy, thin, delicate, soft, and chewy, with a sour, spicy, resilient, refreshing, and cool flavor.
Address: Yuanjiacun Guanzhong Impression Experience Store (avg. 30 RMB per person)
Xi'an roujiamo is one of the city's signature culinary calling cards. The lazhi rou (cured meat) is a pot-stewed pork that's more tender and savory than ordinary braised meat, with a profound depth of flavor. Thanks to meticulous ingredient selection, a full range of spices, perfect heat control, and the use of an aged broth, the resulting lazhi rou is uniquely distinct. People praise it: 'The fatty parts aren't greasy, and the lean meat won't leave your mouth swimming in oil. It's so tender it falls apart without chewing, leaving a lingering aftertaste that stays for ages.'
Address: Qinyu Roujiamo (avg. 15 RMB)
Yangrou paomo, full name niuyangrou paomo (beef and lamb paomo), is often simply called yangrou pao. Its history stretches far back, and its precise origin is hard to pinpoint. At the very least, Su Dongpo wrote, 'The finest food in Qin is none other than lamb soup,' underscoring its iconic, unique status and lasting influence.
Saozi mian is a traditional noodle dish from northwest China, holding a vital place in the Guanzhong region. It's essential at weddings, funerals, festivals, a baby's first month, elder birthdays, and when greeting friends and family. Qishan saozi mian features long, thin, evenly thick noodles, a fragrant minced meat sauce (saozi), and a glossy, red-tinged broth that is rich but not greasy. The Qishan version has an especially bold, rustic character, famed for its sour and spicy kick. Qishan noodles call for a wide bowl of soup—more broth than noodles—with the sour and spicy flavors taking center stage.
Biangbiang noodles
Biangbiang noodles specifically refer to wheat flour from the Guanzhong region, typically hand-pulled into long, wide, and thick ribbons. Made from premium flour, they're seasoned with soy sauce, vinegar, MSG, and Sichuan pepper added to the broth, then the noodles are served in the soup and drizzled with sizzling hot vegetable oil.
Meatball hulatang is a Muslim halal snack and one of Xi'an's most beloved breakfasts. Wherever there are people in Xi'an, you'll find hulatang. In the morning, wandering through back alleys, you can catch the aroma of meaty broth wafting from large pots, hear vendors calling out in their distinct Shaanxi dialect: 'Hulatang! Hot steamed buns!' and watch as the wooden ladle lifts thick, satisfying strings of soup.
A humble bowl of hulutou revolves around a rich, milky-white broth. Served steaming hot and accompanied by wood ear mushrooms, daylily buds, garlic sprouts, vermicelli, pickled garlic, and oil-splashed chili, it's deeply aromatic and endlessly satisfying.
Xi'an's local shuipen yangrou (water basin lamb) is said to be a derivative of paomo, known as 'dan zou' (single walk) at paomo restaurants. Featured in 'A Bite of China 3,' Old Bai's is a representative Xi'an shuipen yangrou establishment with nearly a century of history. It's served with baiji flatbread (a round bun) or guokui, along with pickled garlic, chili oil, and more.
Address: Old Bai's Shuipen Yangrou (avg. 30 RMB)
Qiaomian hele is a dish made primarily from buckwheat noodles, lamb, potato, and coriander. It's a famous traditional noodle snack from Shaanxi, heralded as one of the Three Great Northern Noodle Dishes, standing alongside Lanzhou pulled noodles and Shanxi knife-cut noodles.
Zenggao is a traditional snack unique to Xi'an and the Guanzhong area, made by steaming glutinous rice, jujubes, and red beans in an iron steamer (zeng). It boasts a lustrous appearance, a soft, sticky sweetness, and is packed with nutrients and nourishing qualities. Suitable for all ages and never tiresome to eat, it's truly one of Xi'an's most affordable and beloved breakfasts.
The above just introduces some traditional Xi'an snacks. Beyond these ten, Xi'an is also home to famous food streets like Huimin Street and Xi'an Snack Street. The variety of Xi'an delicacies is vast, each with its own distinctive flair. That wraps up today's food guide—feel free to add your own suggestions.
This concludes the 'Must-Eat Guide' for first-timers wondering what to eat in Xi'an, curated by a food lover. As a tourist city, Xi'an draws visitors not only with its scenic spots and cuisine but also with its local boutique hotels and guesthouses.
Licheng Hotel is situated in the heart of Beilin District, Xi'an. A taxi ride to the Bell and Drum Tower scenic area takes less than ten minutes. It offers a quiet retreat amid the buzz, with dining, fun, and entertainment all in one place. Worth highlighting is the staff's service—the front desk ladies are very friendly at check-in. If you need tips on exploring or where to eat, just ask them; they'll eagerly point you in the right direction.
