Xi'an's specialties include: roujiamo, cold rice noodles, mutton steamed buns, meatballs and spicy soup, and rice cakes.

1. Chinese hamburger

Roujiamo is the abbreviation for "meat in steamed bun" in ancient Chinese and is one of the specialty foods of the Han people in Shaanxi Province, China. The main products are "lazhi roujiamo"(pork) from Shaanxi and "mutton roujiamo" from Ningxia. Lazhi Roujiamo is a famous snack in Xifu (Baoji City) in Shaanxi Province and a famous snack in Xi'an City. The authentic posture for eating roujiamo is to hold the bun horizontally and bite it from both sides. Holding the steamed bun horizontally can make the wax juice and meat gravy fully immersed in the steamed bun without flowing out. On January 8, 2016, Roujiamo was selected as an intangible cultural heritage of Shaanxi Province.

2. cold rice noodles

Liangpi, a traditional Han cuisine originated from the Guanzhong area of Shaanxi Province, is a collective name for rolled dough noodles, dough noodles, rice skins, and fermented skins. Popular in northern China. It is a rare natural green pollution-free food. Due to different raw materials, production methods, and regions, there are hot rice (noodle) skins, rolled dough sheets, fried dough sheets, and fermented skins. Flavors include spicy, sweet and sour, spicy and other flavors. Liangpi has a long history. It is said that it originated from the Qin Shi Huang period and has a history of more than 2,000 years.

3. Niu mutton and bread pieces

Mutton steamed buns, also known as mutton steamed buns, were called "mutton soup" in ancient times. They are beautiful dishes with Guanzhong Han flavor and originated from Gushi Town, Weinan City, Shaanxi Province. It is delicately cooked, with heavy ingredients and mellow taste. The rotten meat soup is thick, fat but not greasy, rich in nutrients, overflowing with aroma, tempting appetite, and endless aftertaste. Su Shi, a famous poet in the Northern Song Dynasty, left the poem "Long cuisine has bear wax, but Qin cooked only sheep soup." Because it warms the stomach and withstands hunger, it has always been loved by the people of Shaanxi, and foreign guests who come to Shaanxi are also the first to taste it to satisfy their appetite. Mutton steamed buns have become the "general representative" of Shaanxi's famous food.

4. meatball hot soup

Meatball paste soup is a famous local food in Xi'an. It is different from Henan paste soup. Its raw materials mainly include beef, potatoes, lotus white, etc. Meatball Hu spicy soup originated from Xi'an. It can simply be said to be vegetable beef meatball soup, or beef meatball stew, but the difference from other places is that the soup needs to be thickened. There are round beef meatballs in the soup, cut into chunks of potatoes, lotus white, carrots, cauliflower, celery, etc. First, use beef and sheep bones to make soup, add beef meatballs, stew vegetables, and finally thicken. It's easy to talk about, but it takes effort to make the dishes not cooked well and make them suitable and delicious. Before eating, pour a spoonful of the red chili oil carefully brewed by the store. After eating, the tip of my tongue becomes numb (the pepper caused trouble), and I sweat slightly, and I feel comfortable all over. There is another elegant name for Meatball Spicy Soup called Bazhen Tang. It is naturally exaggerated to call it Bazhen, but this also shows that the Spicy Soup has a lot of "content". One of the most popular breakfasts in Xi'an.

5. Cake

As the name suggests,"rice cake" is a "cake" made from red dates and glutinous rice as raw materials and steamed in a "steamer", hence the name. The cake blends rice and dates, suitable for all ages, is rich in nutrients, strong nourishing, fresh in color, soft, sticky and sweet, has a strong aroma, never tired of eating for a long time, and has a unique flavor. Shigao is a specialty snack in Guanzhong area. Pottery steamer is steamed out of the best quality. The raw materials of the cake are glutinous rice (traditionally Wuxi glutinous rice) and jujube (Lingbao Maotou jujube is the best). The ratio is 10 kilograms of glutinous rice per pot, and 3 kilograms of jujube for soaking rice, steaming, adding water and fire, etc., there are strict requirements. The cake is excellent in shape and color, moderate in hardness and hardness, soft, sweet and sticky, and has a mellow taste. It is actually a good breakfast in winter and spring.

6. accommodation arrangements

Jinjiang Inn Xi'an Changle West Road has convenient transportation and the young sisters and brothers at the front desk are all very Nice!