1. Mutton steamed buns, also known as mutton steamed buns, were called "yokan" in ancient times. Guanzhong Han-flavored delicacies originate from Gushi Town, Weinan City, Shaanxi Province. It is cooked finely, with heavy ingredients and mellow taste. The meat is rotten and the soup is thick. It is fat but not greasy. It is rich in nutrients and full of aroma, which tempts the appetite.

2. Saozi noodles have a long history, and they contain side dishes such as tofu, eggs, etc., and are simple to make. Saozi means diced meat. For Shaanxi people, the color of the noodles is particularly important. Yellow egg skin, black fungus, red carrots, green garlic sprouts, white tofu and other ingredients are both beautiful and delicious.

3. Shortbread is a representative of traditional local snacks in Shaanxi. Delicious shortbread was first created in the Tang Dynasty. Known as "the first point of the Western Qin Dynasty", it has endured several wars for more than a thousand years and has been passed down to this day. The making of shortbread cakes requires exquisite techniques and requires four processes: making shortbread, kneading dough, making cakes, and frying.

4. Xi'an Liangpi is a special snack noodle. There are roughly three types of cold noodles on the market in Xi'an: Qishan rolled noodles, Hanzhong hot noodles and Qinzhen rice noodles. Among them, Qishan’s dough is the most popular. Because rolled dough evolved from cold noodles in the Tang Dynasty, its dough has excellent material selection, rigorous craftsmanship and exquisite seasoning. It is famous for being "white, thin, light, soft, glutenous and fragrant". It is cool and delicious, with somersaults and softness. , cool, spicy, sour and delicious, suitable for all seasons. In ancient times, rolled dough was a food provided to the palace, so people in Xifu also called rolled dough "Imperial Noodles".

5. Gourd chicken is a famous traditional dish in Xi'an, Shaanxi Province, which began in the Tang Dynasty. The production of gourd chicken consists of three processes: boiling, steaming and frying. When making, first rinse it in clean water to remove blood stains. When cooking, tie the chicken with hemp wire to keep the chicken in shape. When the cold water in the pot boils, add the chicken, cook for half an hour, take it out, put it in a basin, and add Add broth, cooking wine, refined salt, soy sauce, green onion, ginger, star anise and cinnamon and steam thoroughly. When frying, heat the rapeseed oil to 80% heat and add the steamed whole chicken. Stir it with a spoon until the chicken is golden brown. Take it out with a slotted spoon, drain the oil, and then put it on a plate. Take a small frying pan with it when serving. Serve with butterfly pepper and salt. Golden-red in color, crispy skin and tender meat, fragrant and mellow in flavor, it will fall off the bone with chopsticks. Contains rich protein and saturated fatty acids needed by the human body.

6. Sour soup dumplings, as the name suggests, are expensive in the sour soup. But the dumplings are also good. There are pork fillings, mutton fillings, and seafood fillings, but mutton fillings are the most popular. They are generally handmade and sold now. Pay attention to the large stuffing, thin skin and lots of meat. Basically a meatball. When pinching, clasp your hands together and squeeze in with two thumbs to make the dumplings look like lacy lumps. Therefore, they are also called mutton dumplings and pork dumplings.

7. Cured meat buns are one of Xi’an’s delicacies. They taste meaty, crispy and soft. It tastes really unique.