Xi 'an's famous dishes include gourd chicken, cold tenderloin, medlar stewed tremella, stewed shredded squid, crystal lotus seed cake, three-silk skin, boiled fish in milk soup, crispy mushrooms and peach kernels, chicken rice with sea cucumber, and fermented seaweed.

Cucurbit chicken is a traditional dish of Han nationality in Xi, Shaanxi Province, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. After making, rinse with clear water to remove blood stains. After cooking, the chicken is tied with hemp to keep its shape. When the cold water in the pot boils, add chicken, cook for half an hour, take it out, put it in a basin, add broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steam thoroughly in a cage. When frying, put the rapeseed oil into the steamed whole chicken and stir-fry it with a spoon. When the chicken is golden yellow, take it out with a colander, drain the oil, then put it on a plate, and bring pepper and salt with you when serving.