Joanna James
Being an invaluable part of the silk route, the beautiful city of Xian has been a favourite across several Chinese dynasties and global cultures, who left a little bit of themselves when they departed. Become an expert on Xian cuisine, with a guide to its diversely multicultural flavours.
Liang Pi are an important part of what makes up the Xian street food scene. Most popular during the warm summer weather, these cool and refreshing noodles are usually made of wheat or rice flour, which is mixed and formed into a delectable chewy dish that many praise. Typically, Liang Pi is served with a tangy sauce made from vinegar, garlic, and chilli oil, and is often accompanied by finely cut cucumbers and bean sprouts. A distinctive feature of this dish is the addition of gluten, which is steamed, cut into cubes, and mixed into the noodles, adding a unique texture and flavour.
This dish consists of exceptionally thick and wide noodles that are hand-pulled and then slapped on the counter, which is said to produce its characteristic “bang” sound. Biang Biang Mian is renowned not only for its bold flavours but also for the savoury sauce it is accompanied with. This sauce may include tomatoes, eggs, minced meat, and a generous amount of chilli oil, resulting in an aromatic and slightly tangy dish. Foodies often stay at a Xian serviced apartment to be closer to this iconic street food.
Rou Jia Mo is a delicious dish that consists of tender pork stew that is finely chopped and stuffed into a round, non-yeasted bun. The shape of the Rou Jia Mo dish usually makes people refer to it as the “Chinese Hamburger”. The bread is less fluffy than Western buns, but the juicy, fatty pork softens it, creating a delectable treat. It's common to enjoy Rou Jia Mo alongside a bowl of Liang Pi, as the rich, savoury nature of the sandwich complements the vinegary, flavourful noodles. Visitors staying at lyf Dayanta Xian and other apartments in the area can wander into the streets where these delicacies can be eaten.
Yang Rou Pao Mo is a traditional Xian dish that breaks flatbread into small pieces and soaks them in a rich lamb broth, creating a warm, winter staple. The smaller the bread pieces, the better they absorb the soup. With roots traceable to Chinese Muslim communities from over 3,000 years ago, this hearty meal is often accompanied by pickled garlic and chilli paste, enhancing its depth of flavour.
Xian is renowned for its hand-made dumplings with delightfully chewy wrappers. Another example of the culinary fusion of Chinese and Islamic culture in Shaanxi, Hot and Sour Lamb Dumplings are served in a flavourful soup, balancing the savoury taste of the lamb filling with tangy notes. Adding fresh cilantro and scallions brightens the dish, making it a must-try for dumpling enthusiasts visiting Xian.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
