Zhixiu He Lao (Yanta Image Branch)
小吃面食 · ⭐ 4.1
Northeast side of Phase I, Rongchuang Xi'an Chenyuan, Xibu Avenue
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Northeast side of Phase I, Rongchuang Xi'an Chenyuan, Xibu Avenue. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Cold Héle, Oil-Fried Flatbread, Vegetable Assortment.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: 小吃面食
- Rating: 4.1
- Address: Northeast side of Phase I, Rongchuang Xi'an Chenyuan, Xibu Avenue
- Popular dishes: Cold Héle, Oil-Fried Flatbread, Vegetable Assortment, Lamb and Radish Stew, Mutton Héluò
China trip · China travel
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Dishes
Cold HéleA cold noodle dish made from buckwheat flour, pressed through a machine, cooled, and seasoned with garlic, vinegar, and chili oil for a tangy, spicy flavor.
Oil-Fried FlatbreadOil-fried pastry is made from flour dough with oil and water, rolled, folded, brushed with oil paste, then rolled or layered and baked. Fillings can be sweet or savory, such as red bean paste, minced meat, or scallions. The finished product has a crispy crust and distinct layers.
Vegetable AssortmentVegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
Lamb and Radish StewA traditional Chinese dish made by slow-cooking lamb and radish together, resulting in tender meat and flavorful, soft vegetables.
Mutton HéluòA traditional noodle dish made with lamb and buckwheat noodles, featuring a rich broth and chewy texture.
Xue MianXue Mian is a traditional Shaanxi noodle dish made from buckwheat or mixed flour, hand-rolled and cut into thin strands, then served with garlic, vinegar, and chili oil for a tangy, spicy flavor.