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Xi'an Restaurant · Intangible Cultural Heritage Shaanxi Cuisine (Huaqingchi Branch)

地方菜 · ⭐ 4.2

Datang Huaqing City

Dishes

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  Bite-sized香肉夹馍

  One-bite香肉夹馍 is made by stuffing shredded, slow-cooked pork into a crispy flatbread. Main ingredients include pork, flatbread (a fermented dough饼), green onions, ginger slices, and seasonings. The pork is simmered with soy sauce, star anise, cinnamon, and other spices until tender, then mixed with green onions and served in the flatbread.
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  Five Blessings Arrive

  Five Blessings is a dish featuring five different ingredients: shrimp, ham, mushrooms, egg, and green peas. After blanching or stir-frying, they are arranged neatly in a plate to form five distinct colors, symbolizing the Five Blessings (longevity, wealth, health, virtue, and a good end). Ingredients are prepared separately and layered in order, then steamed or lightly stir-fried to set.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Drying Rod Beef Tripe

  Drying rod beef tripe is made by washing and marinating beef tripe, then drying it on a bamboo pole. The main ingredient is beef tripe, and the preparation method includes washing, marinating, and drying.
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  Zhashui Lettuce and Wood Ear Mushroom

  A dish featuring fresh lettuce and wood ear mushrooms stir-fried with garlic and chili, known for its crisp texture and balanced flavor.
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  Bubble Oil Cake

  Bubble oil cake is a traditional Chinese pastry made from flour, sugar, oil, and water. The dough is rolled thin, folded into small pieces, and deep-fried until bubbles form on the surface and the inside becomes soft. It has a crispy exterior and a sweet, tender interior.
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  Stone Pot Cold Tofu Noodles

  Stoneware cold tofu is a dish made primarily from mung bean starch or pea starch, which is heated in a hot stoneware pot and then mixed with seasonings such as garlic, chili oil, soy sauce, vinegar, and cilantro before serving. The tofu has a smooth, refreshing texture and is commonly served as a cold appetizer or snack.
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  Fragrant Spare Ribs

  Fragrant spare ribs are made with pork ribs marinated in aromatic spices and slowly stewed until tender, delivering a rich, savory flavor.
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  Cucumber Chicken

  Hulu Chicken is a traditional Chinese dish made with a whole chicken and a gourd. The chicken is marinated and then stuffed into the gourd, deep-fried until golden and crispy, and then steamed to finish. The result is a dish with a crispy, fragrant exterior and tender, juicy chicken inside.
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  Golden Award Pan-Fried Dumplings

  A traditional Chinese dumpling made with pork and scallion, pan-fried until golden and crispy on the outside, with a juicy and flavorful filling inside.
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  Shaanxi Braised Beef

  Shaanxi braised beef is made from beef brisket, marinated and slowly cooked in a rich sauce, resulting in tender, flavorful meat with a distinctive regional taste.
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  Yuan Yang Steamed Dumplings

  A specialty dumpling featuring two distinct fillings—such as pork and cabbage, or shrimp and chives—folded into one wrapper and steamed to perfection.
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  Huanggui Choujiu

  A traditional Chinese sweet rice wine made from glutinous rice and osmanthus flowers, fermented to create a rich, fragrant, and sweet beverage.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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