Renowned for its terracotta warriors (兵馬俑, bīng mǎ yǒng), the ancient Chinese city of Xi'an in Shaanxi province is also a food paradise (美食天堂, měi shí tiān táng).

Due to its location on the ancient Silk Road (絲綢之路, sī chóu zhī lù), foods in Xi'an have been influenced by places far and wide. With a long history of growing wheat, Xi'an is home to various kinds of flour-based food (面食故鄉(xiāng), miàn shí gù xiāng), and even simple noodles appear in different shapes, sizes and tastes.

Let's check out some signature delicacies from the city. From meat burgers and pita bread soaked in lamb soup to a wide selection of noodles, there is bound to be one that fits your tastes.

1. Roujiamo (Meat burger) (肉夾饃, ròu jiā mó)

Roujiamo is one of the most famous street foods in Xi'an (西安招牌美食, xī ān zhāo pái měi shí) and is also known as China's version of the hamburger. It's usually filled with diced pork tossed with green peppers and coriander (豬肉丁、青椒、香菜, zhū ròu dīng 、 qīng jiāo 、 xiāng cài) before being stuffed to fill crispy oven-baked buns.

2. Yangrou paomo (Pita bread soaked in lamb soup) (羊肉泡饃, yáng ròu pào mó)

Yangrou paomo, or pita bread soaked in lamb soup, is another signature food of Xi'an (西安招牌美食, xī ān zhāo pái měi shí). The main ingredient in this mouth-watering dish is mutton (羊肉, yáng ròu) and pita bread (白吉饃, bái jí mó). The hard bread is shredded and added to a bowl, then topped with stewed and sliced mutton, scallion (蔥, cōng), coriander (香菜, xiāng cài) and chili (辣椒, là jiāo); then the soup (羊肉湯, yáng ròu tāng) is poured over all of it.

3. Biangbiang noodles (Stewed-pork hand-ripped noodles)

Biangbiang noodles are thick, fat and long. Each belt-like (面條寬如褲帶, miàn tiáo kuān rú kù dài) strand is three fingers wide, spiraling down into a big bowl. It is served dry, with toppings of chili and pork belly in alternating layers of fatty and lean meat (五花肉, wǔ huā ròu).

Biangbiang noodles are famous not only for their distinctive taste, but also for its name, which is a character so complicated many Chinese don't even know how to write it. Biang is the onomatopoeic name the noodles are given, referring to the sound chefs make when they pull the dough into noodles and bang them against the table.

4. Liangpi (Cold noodles) (涼皮, liáng pí)

Liangpi are cold noodles made from wheat or rice flour (小麥粉或米粉, xiǎo mài fěn huò mǐ fěn), and a popular dish in many other places in China, especially in summer. It looks translucent and tastes cold, and is known for its white color, thin shape, smooth surface, pliable texture and tender and savory taste (口感細嫩可口, kǒu gǎn xì nèn kě kǒu).

5. Youpo mian (Oil-sprayed noodles) (油潑面, yóu pō miàn)

Youpo mian, oil-sprayed noodles with spicy sauce, are hand-pulled noodles with a sizzling oil dressing. Boiling oil is poured over the top to create a special fragrance when serving.

6. Zenggao (Rice cake) (甑糕, zèng gāo)

Zenggao is a rice cake made of sticky rice (糯米, nuò mǐ) and Chinese jujubes (大棗, dà zǎo). It earns its name from its cooker, the zeng (甑, zèng), a traditional steamer with small holes.

7. Huluji (Gourd-shaped chicken) (葫蘆雞, hú lú jī)

Huluji, gourd-shaped chicken, is boiled (清煮, qīng zhǔ) and deep-fried (油炸, yóu zhá) until tender. After being carefully selected, the hen will be boiled, steamed and fried in a gourd-shape (葫蘆狀, hú lú zhuàng), hence its name. The chicken has golden and crisp skin as well as fresh and tender meat (雞皮金黃酥脆，肉質(zhì)鮮嫩, jī pí jīn huáng sū cuì , ròu zhì xiān nèn).

8. Soup dumplings (灌湯包, guàn tāng bāo)

Soup dumplings are steamed buns served with sauce inside. They are finely processed with carefully-chosen materials. They feature fresh meats, thin and elastic wrappers, gleaming surfaces and rich flavor.

9. Guokui (dry bread) (鍋盔, guō kuī) (干饃, gān mó)

Guokui, or dry bread, tastes crispy outside and soft inside. It's usually paired with pepper, onion, garlic and other spices.

10. Dumpling banquet (餃子宴, jiǎo zi yàn)

No visit to Xi'an is complete unless you try the dumplings. They are made in different shapes, colors and flavors - sour, sweet or peppery.

Chefs making dumplings have moved from the traditional fillings of pork, beef, mutton and vegetables to mixed fillings with chicken, duck, fish, eggs and other delicacies from land and sea. Cooking methods (烹飪方法, pēng rèn fāng fǎ) have also expanded, from boiling and steaming to frying and grilling (煮蒸炸烤, zhǔ zhēng zhá kǎo).

來源：中國日報網(wǎng)
編輯：萬月英