16 Xi'an Famous Foods: Must-Try Dishes for Your Next Foodie Adventure

Enjoy all kinds of delicious treats while strolling through the vibrant Muslim Quarter or dining at a local eatery; Xi'an’s dishes are sure to leave a lasting impression. In this guide, we’ll explore the iconic foods that make Xi'an a must-visit destination for food lovers, with tips to plan your culinary journey.

Xi'an, the capital of Shaanxi Province, has been a cultural and culinary hub for over 2,000 years, shaped by its role as the eastern hub of the Silk Road, where Central Asian spices (such as cumin and chili) met Han Chinese wheat staples, filtered through Hui Muslim culinary techniques.

Shaanxi cuisine is characterized by its use of wheat-based dishes, bold spices like cumin and chili, and hearty meats, reflecting the region’s diverse influences from Central Asian and Hui Muslim culinary traditions. Unlike the rice-heavy dishes of southern China, Xi'an’s cuisine leans on noodles, flatbreads, and dumplings, often paired with tangy, spicy, or aromatic sauces. The city’s Muslim Quarter, a bustling food market, is the heart of this culinary scene, offering travelers an authentic taste of Xi'an’s famous foods.

Xi’an is a dream destination for food lovers, seamlessly blending its world-class culinary scene with an unparalleled wealth of historical attractions. The city’s vibrant food culture, centered in the bustling Muslim Quarter, offers an array of iconic dishes like Biang Biang noodles, Roujiamo (Chinese hamburger), and Húlàtāng (peppery beef ball soup), each reflecting centuries of Silk Road influences. Xi’an’s flavors are as diverse as they are unforgettable.

Beyond the plate, Xi’an boasts awe-inspiring landmarks that make it a must-visit. The Terracotta Army, a UNESCO World Heritage Site, showcases thousands of life-sized warriors from the Qin Dynasty, while the Xi’an City Wall offers a bikeable journey through history. The Giant Wild Goose Pagoda and Shaanxi History Museum provide deeper insights into Xi’an’s role as China’s ancient capital.

This unique combination of gastronomic delights and cultural treasures makes Xi’an ideal for travelers seeking both culinary adventure and historical immersion. Every moment in Xi’an is a feast for the senses and the soul.

Xi'an’s cuisine is a feast for the senses, with dishes that combine bold flavors and unique textures. Below is a comprehensive list of must-try foods, each with deep cultural roots, to ensure you experience the best of Xi'an’s culinary offerings.

Forget "hamburger"—this is a 1,400-year-old Tang Dynasty masterpiece. Tender, cumin-rubbed lamb or pork (sometimes beef) stewed for hours with star anise and cassia bark, hand-chopped, and stuffed into a freshly baked "mo" flatbread. The magic lies in the bread: crisp, golden crust from clay ovens, with a chewy interior that soaks up spiced meat juices.

Pro tip: Drizzle with làzǐyóu (chili-infused oil) for heat.

Where to Find: Muslim Quarter alleys where smoke billows from tandoor-like ovens. Halal lamb versions dominate; pork stalls exist outside the Quarter.

Named for the thunderous "biang!" of dough slapped on counters, these hand-pulled noodles stretch 3-5 cm wide, thick enough to hold pools of frenzy chili oil, black vinegar, and raw garlic. Topped with cumin-laced minced lamb and crushed Sichuan peppercorns, they deliver a numbing-spicy punch. The mythical 58-stroke character "Biáng" embodies Shaanxi’s culinary pride.

Where to Find: Noodle shops with open kitchens near the City Walls; watch masters stretch dough like artisans.

Born from Tang Dynasty wheat surpluses, these translucent, cold noodles are bathed in a tangy mix of aged vinegar, chili oil, and mustard paste. Served with crunchy bean sprouts, cucumber, and wheat gluten. Texture is key: springy yet slippery, cooling yet fiery. Summer essential. x

Where to Find: Street carts near the Bell Tower; vendors layer noodles like jewelers.

More than a meal—it’s participatory theater. Diners tear unleavened tuótuómó bread into pea-sized pieces, handed to chefs who simmer them in ivory lamb broth. Served with tender meat, wood ear mushrooms, and a side of pickled garlic to cut richness. Silk Road heritage: Hui Muslims perfected this communal feast.

Where to Find: Halal restaurants in the Muslim Quarter; lunch-only spots with shared tables.

A Zhou Dynasty (1046–256 BCE) relic from Qishan County. Thin wheat noodles swim in a fiery crimson broth balanced by black vinegar’s sharpness. Toppings—minced pork, tofu, wood ear mushrooms—add earthy depth. Sour, spicy, fragrant, thin, and smooth.

Where to Find: Humble storefronts east of the City Walls; look for cauldrons of bubbling broth.

Wide noodles piled with raw garlic, chili flakes, and Sichuan peppercorns. Then—hiss!—scorching oil cascades over them, unlocking aromas that sting the nostrils. Finished with soy and vinegar. Pure umami alchemy.

Where to Find: Bustling wok stations in the Muslim Quarter; order extra garlic.

Robust and rustic—unlike Shanghai’s smaller xiaolongbao. Thicker skins encase lamb or pork filling swimming in gelatin-rich broth. Dipped in Shaanxi aged grain vinegar + chili paste, they burst with peppery warmth. Breakfast of champions.

Where to Find: Steam-cloaked storefronts at dawn; baskets lined with pine needles.

For the culinary brave. Pig intestines ("gourd heads"in the name) and tripe stewed in milky broth, poured over torn flatbread. Flavored with ginger, scallions, and rice wine. Creamy, pungent, and unapologetically bold.

Where to Find: Niche shops beyond Muslim areas (non-halal); often labeled "葫芦头泡馍."

Charcoal theater. Lamb chunks skewered, grilled over open flames, then showered with cumin, chili, and sesame. Fat sizzles, smoke billows—eat them blistering hot, paired with a cold beer. Xi’an after dark staple.

Where to Find: Huimin Jie night market; follow the cumin haze after sunset.

A breakfast beacon since the Tang Dynasty. Sticky, peppery beef broth thickened with starch, studded with tofu skin, fried dough, and wood ear mushrooms. Dunk sesame-studded Persian bread (kǎonáng) to soak up spice.

Where to Find: Dawn stalls near the Great Mosque; served with golden youtiao (fried dough).

Made from ripe persimmons, these soft, sweet cakes are a Shaanxi specialty, perfect as a snack or dessert. Find them at Yongxingfang walking street or Muslim Quarter stalls.

A refreshing Xi’an street drink, fresh pomegranate juice is squeezed on the spot, offering a tart, sweet break from spicy dishes. Look for vendors in the Muslim Quarter or near the Bell Tower.

Large, thin discs of flatbread dotted with sesame seeds and baked until blistered, Kǎonáng reflects Xi’an’s Silk Road heritage. Tear and dip it in Húlàtāng or pair with skewers. Find it at Hui Muslim stalls.

These twisted dough sticks, fried until golden, come in savory (cumin-spiced) or sweet (honey-coated) versions. A crunchy street nibble, they’re widely available in the Muslim Quarter.

Zhengao is a traditional dessert made from glutinous rice flour, steamed until soft and topped with honey, sesame, or red bean paste. This sweet, chewy treat is a favorite during festivals but is available year-round at Xi’an’s food markets. Try it at street stalls for an authentic taste of Shaanxi’s sweeter side.

This Chinese comfort dish transforms humble dumplings into a vibrant taste experience. Plump, handmade pockets of pork or lamb float in a steaming broth, amplified by the sharp tang of Shaanxi vinegar and the gentle heat of chili oil. Fragrant herbs like cilantro and scallions cut through the richness, while the broth's complex sour-spicy profile—often deepened with pickled vegetables or tomato—awakens the palate.

Muslim Quarter (Huimin Jie): Epicenter for 80% of this list. Focus on Beiyuanmen Street for roujiamo, skewers, and liangpi.

Breakfast Culture: Rise early for hulatang, zhen gao, and tangbao (6–9 AM near mosques).

Seasonality Matters: Persimmon cakes peak October–December; pomegranate juice is best in September.

Non-Halal Zones: Hulutou and pork roujiamo thrive near Zhongnan Department Store.

Did you know you can enjoy Xi’an’s bold flavors without leaving the United States?

Xi’an Famous Foods, a beloved restaurant chain in New York City, brings Shaanxi cuisine to life with dishes like Spicy Cumin Lamb Hand-Ripped Noodles and Stewed Pork Burgers, inspired by the same recipes you’ll find in Xi’an’s Muslim Quarter.

Founded in 2005 by Jason Wang in Flushing, Queens, the chain has grown to multiple locations across NYC and even Alexandria, Virginia, earning praise from food critics and celebrities like Anthony Bourdain. If you’re visiting New York, stop by one of their locations for a taste of Xi’an abroad.

Xi’an’s famous foods, from the chewy Biang Biang noodles to the savory Roujiamo, offer a delicious glimpse into the city’s rich history and Silk Road heritage. Whether you’re savoring spicy Liang Pi in the Muslim Quarter or soaking up the atmosphere of Xi’an’s bustling food markets, these dishes are a highlight of any visit. For travelers seeking an unforgettable culinary adventure, Xi’an is a must-visit destination. Start planning your trip today with our comprehensive Xi’an travel guide and dive into the flavors that make this city a food lover’s dream.