Shaanxi's fame is built on wheat and lamb—rou jia mo (Chinese burger), yangrou paomo (lamb soup with torn bread), and hand-made biangbiang noodles. History baked into every bite of the old Tang capital.
必吃招牌菜 — Signature Dishes
No.1 葫芦鸡 — Hulu Chicken
口味 · 葫芦鸡：被誉为“长安第一味”，葫芦鸡是陕菜的扛鼎之作。整鸡经过捆扎定型，形似葫芦。其最大的特色在于“皮酥肉嫩、香醇浓郁”，这得益于其独特的“煮、蒸、炸”三道工序，使得鸡肉不仅外皮金黄酥脆，内部更是软烂脱骨，香气扑鼻。
Known as the 'No. 1 Taste of Chang'an', Hulu Chicken is a masterpiece of Shaanxi cuisine. The whole chicken is shaped like a gourd (hulu) after being tied and cooked. It boasts a remarkably crispy skin and incredibly tender, falling-off-the-bone meat, achieved through a unique triple-cooking process of boiling, steaming, and deep-frying.
历史典故 · History：葫芦鸡始于唐代，相传为唐代礼部尚书韦陟的家厨所创。韦陟出身名门，对饮食极为讲究。其家厨起初将鸡煮后直接油炸，韦陟嫌肉质太老。于是家厨改进工艺，在煮和炸之间增加了“蒸”的工序，并用细绳将鸡捆扎成葫芦状，最终成就了这道皮酥肉嫩、形如葫芦的传世名菜。
Originating in the Tang Dynasty, legend has it that this dish was created by the private chef of Wei Zhi, a Minister of Rites. Wei was known for his extravagant banquets. The chef originally boiled and fried the chicken, but Wei found it too tough. He then added a steaming step before frying, resulting in the exceptionally tender texture we know today.
食材与做法 · How it's made：1. 选用一年左右的嫩母鸡，用棉线将鸡身捆扎成葫芦形状。
2. 将鸡放入由盐、酱油、料酒及多种香料调制的卤汁中浸泡腌制数小时入味。
3. 将腌好的鸡放入沸水或高汤中煮至断生（约五成熟），捞出沥干水分。
4. 将鸡放入蒸笼，加入高汤、葱姜等调料，上笼蒸至肉质酥烂脱骨。
5. 锅中倒入菜籽油烧至八成热，放入蒸好的鸡炸至表皮金黄酥脆。
6. 捞出控油，改刀装盘，随带花椒盐或特制蘸料上桌。
在哪吃 · Where to try：在西安的长安大排档、西安饭庄等正宗陕菜馆均可品尝。大众消费人均参考：120-180元。
Available at authentic Shaanxi restaurants in Xi'an such as Chang'an Da Pai Dang or Xi'an Restaurant. Estimated per capita cost for a standard meal: 120-180 RMB (Reference).
No.2 温拌腰丝 — Warm Mixed Shredded Pig Kidney
口味 · 温拌腰丝：这道菜是陕菜中考验刀工与火候的巅峰之作。将猪腰片成极薄的片后，再切成细如发丝的腰丝。区别于普通的凉拌，“温拌”技法要求用热油、热醋激香调料，浇在刚刚焯水断生、温度尚存的腰丝上。此举既保留了腰丝极致的脆嫩口感，又使其充分吸收酸辣鲜香的复合滋味，毫无腥臊之气。
A testament to the chef's knife skills and temperature control, this dish features pig kidneys cut into incredibly fine, hair-like threads. Unlike cold salads, the 'warm mixing' technique uses a hot, fragrant oil and vinegar dressing poured over the raw-ish blanched kidneys, preserving their ultimate crunch while infusing them with a rich, savory, and slightly spicy flavor.
历史典故 · History：“温拌”是陕菜独有的一种烹饪绝技，历史悠久。“温拌”技法相传源于唐代长安的市井饮食，在陕菜体系中传承数百年。它体现了陕西人嗜醋的饮食习惯，以及历代厨师在凉菜制作中对“温度”与“口感”平衡的极致追求，是陕菜冷盘中的魁首。
Legend has it that the 'warm mixing' technique originated from the culinary culture of Chang'an during the Tang Dynasty. 'Warm mixing' (Wen Ban) is a unique technique native to Shaanxi with a long history. It highlights the region's historical preference for vinegar and the chefs' pursuit of balancing texture and temperature in appetizers, making it the crown jewel of Shaanxi cold dishes.
食材与做法 · How it's made：1. 将新鲜猪腰剖开，片去内部白色的腰臊（白膜），确保去净腥源。
2. 将处理好的猪腰片成极薄的片，再切成细如发丝的腰丝，放入冷水中浸泡拔去血水。
3. 锅中水烧开，将腰丝下锅快速焯烫数秒（仅至微微卷曲断生），迅速捞出沥干放入温热的盘中。
4. 碗中加入蒜末、姜末、辣椒面等调料备用。
5. 将菜籽油烧至冒烟，泼入调料碗中激发出香味，随后倒入优质陕西陈醋调成温拌汁。
6. 将热汁迅速浇在腰丝上，快速翻拌均匀，趁温即刻上桌食用。
在哪吃 · Where to try：西安饭庄、醉长安等老字号陕菜馆是品尝此菜的首选。大众消费人均参考：90-150元。
Best enjoyed at time-honored Shaanxi restaurants like Xi'an Restaurant or Zui Chang'an. Estimated per capita cost for a standard meal: 90-150 RMB (Reference).
No.3 奶汤锅子鱼 — Fish Casserole in Milky Soup
口味 · 奶汤锅子鱼：这是一道极具北方豪放与细腻兼具的奢华汤菜。以著名的黄河鲤鱼为主料，配以用猪骨、老母鸡等熬制数小时而成的奶白浓汤。汤色如奶，醇厚鲜香，鱼肉在浓汤中炖煮，吸饱了汤汁的精华，肉质鲜嫩滑爽。此菜汤浓肉美，暖胃驱寒，是陕西高档宴席及冬季滋补的佳品。
A luxurious and comforting casserole featuring the prized Yellow River carp simmered in a rich, milky-white broth. The broth is meticulously slow-cooked from pork bones and chicken until it turns opaque and creamy. The fish absorbs the rich umami of the soup, resulting in a deeply savory, warming dish that is especially beloved during the cold winter months.
历史典故 · History：奶汤锅子鱼的历史可追溯至唐代著名的“烧尾宴”。相传其雏形为当时宴席上的一道名菜“乳酿鱼”。历经宋元明清，历代陕菜厨师不断改良，将黄河特产的鲤鱼与北方熬制奶汤的技法完美结合。清代《随园食单》中亦有类似奶汤烹鱼的记载，至近代定型为以砂锅盛装、汤白如奶的“奶汤锅子鱼”，成为陕菜汤菜的代表。
The origins of this dish can be traced back to the 'Roast Tail Banquet' (Shao Wei Yan) of the Tang Dynasty. Legend has it that it evolved from a dish called 'Brewed Fish in Milk' (Ru Niang Yu) served at the banquet. Over centuries, the recipe was refined by Shaanxi chefs, combining local Yellow River carp with the traditional northern technique of boiling bones to create a milky broth.
食材与做法 · How it's made：1. 将黄河鲤鱼收拾干净，两面打花刀，用葱姜煎制两面微黄以去腥增香。
2. 提前用猪棒骨、老母鸡、猪蹄等大火熬煮数小时，直至汤汁浓白如奶，滤出奶汤备用。
3. 将煎好的鱼放入砂锅中，倒入滚烫的奶白高汤，没过鱼身。
4. 加入水发香菇、玉兰片（笋片）、熟火腿片等配料，转小火慢炖入味。
5. 调入盐、白胡椒粉及少许料酒，继续炖煮至汤汁再次翻滚融合。
6. 出锅前撒上香菜段、葱花，连砂锅一同端上桌，保持沸腾状态食用。
在哪吃 · Where to try：西安饭庄、大唐博相府等高端或传统陕菜酒楼。大众消费人均参考：150-250元。
Available at premium or traditional Shaanxi banquet restaurants such as Xi'an Restaurant or Tang Dynasty Bo Xiang Fu. Estimated per capita cost for a standard meal: 150-250 RMB (Reference).
推荐菜馆 — Where Local Foodies Go
老孙家饭庄(西安) — Lao Sun Jia
西安羊肉泡馍百年老字号。
Legendary century-old spot for yangrou paomo.
子午路张记肉夹馍 — Zhang Ji Rou Jia Mo
本地人钟爱的腊汁肉夹馍名店。
Locally loved braised-pork tamale-burger.
饮食贴士 — Dining Tips
羊肉泡馍讲究「自己掰馍」，掰得越细越入味；肉夹馍要趁热、肥瘦相间最香。古城小吃人均 20–60 元，正餐 50–120 元(参考)。
For paomo, tear the bread into small, uniform pieces yourself—the shop will cook it to order. Pair with sweet garlic and chili sauce. Xi'an food is very filling; order light.
一方水土养一方味。
陕西·西安 这几道代表性美食,藏着最地道的人间烟火。
来 Shaanxi,从这一碗一盘开始,吃懂这片土地。