Unearth The Voyage
Xi’an, the ancient capital of China, boasts a street food scene unlike any other, blending bold spices, hand-pulled noodles, and savory meat pockets that have captivated food lovers for centuries. Thanks to a growing number of authentic restaurants across the United States, you no longer need a passport to experience these incredible flavors. From the famous “Chinese hamburger” to belt-wide noodles doused in fiery chili oil, Xi’an’s culinary treasures are closer than you think.
1. Roujiamo (Chinese Hamburger)
Picture biting into a warm, flaky flatbread that cradles tender, slow-braised pork or lamb infused with aromatic spices. That’s the magic of Roujiamo, often called the “Chinese hamburger.” Unlike typical burgers, this street food classic uses a round, baked bun that’s crispy outside and soft inside.
The filling is the star here: meat simmered for hours until it practically melts on your tongue. Cumin, star anise, and chili flakes add layers of flavor that dance between savory and slightly spicy.
In the U.S., Xi’an Famous Foods in New York City serves a legendary cumin lamb version. It’s messy, satisfying, and absolutely worth every bite.
2. Biang Biang Noodles (Belt Wide Noodles)
Ever seen noodles as wide as a belt? Biang Biang noodles earn their nickname thanks to their impressively broad, hand-pulled shape. Chefs slap the dough on counters to stretch it, creating a rhythmic sound that echoes through Xi’an’s alleyways.
Once cooked, these chewy ribbons get tossed in a fiery mix of chili oil, black vinegar, and minced garlic. Each bite delivers a tangy, spicy punch that wakes up your taste buds. Vegetables like bok choy or bean sprouts often join the party.
Seattle’s Xi’an Noodles offers an authentic version that locals rave about. Be prepared for a satisfying slurp and a little heat on your lips.
3. Liangpi (Cold Skin Noodles)
Refreshing, chewy, and loaded with tang, Liangpi is the ultimate street snack for hot days. These translucent noodles are made from wheat or rice starch, giving them a slippery, bouncy texture that’s oddly addictive. They’re served cold, which makes them perfect when you need something light yet filling.
The sauce is where the magic happens: a blend of chili oil, vinegar, sesame paste, and garlic coats every strand. Crunchy cucumber and bean sprouts add freshness and crunch.
Look for “cold skin noodles” on menus at Xi’an-style restaurants in major U.S. cities. Once you try them, you’ll crave that spicy-tangy kick again and again.
4. Yangrou Paomo (Bread in Mutton Soup)
Imagine tearing flatbread into tiny pieces with your own hands, then watching them soak up a rich, fragrant lamb broth. That’s the ritual behind Yangrou Paomo, a hearty dish that warms you from the inside out. Locals in Xi’an consider this comfort food at its finest.
The broth simmers for hours with lamb or beef bones, creating a deep, savory base. Spices like cumin and coriander add complexity, while the bread soaks up every drop of flavor.
This dish is rare in the U.S., but some authentic Shaanxi restaurants may feature it. Ask for “Xi’an lamb soup with bread” and prepare for a truly soul-satisfying meal.
5. Chuan’r (Grilled Meat Skewers)
Nothing beats the smell of lamb skewers sizzling over hot coals, dusted with cumin and chili powder. Chuan’r is a night-market staple in Xi’an, where vendors grill these smoky treats right before your eyes. Each bite bursts with bold, savory spice that lingers on your palate.
The meat is usually lamb or beef, cut into small chunks and threaded onto bamboo sticks. The seasoning is simple yet powerful: coarse salt, ground cumin, and fiery red pepper flakes.
In the U.S., look for Northwestern Chinese or Muslim-style Chinese restaurants in big cities. These spots often serve cumin-spiced lamb skewers that transport you straight to Xi’an’s bustling streets.
6. Youpo Mian (Oil Splash Noodles)
Watch hot oil sizzle as it hits a pile of garlic, chili flakes, and scallions atop fresh noodles. That dramatic moment defines Youpo Mian, also known as oil-splash noodles. The oil releases the aromatics instantly, filling the air with an irresistible fragrance.
The noodles themselves are broad and chewy, similar to Biang Biang but with a different preparation style. Black vinegar adds a tangy note that balances the richness of the oil. Some versions include vegetables or a fried egg on top.
U.S. Chinese restaurants may list this as “Xi’an oil-noodles” or “wide noodles Xi’an style.” It’s a simple dish that packs a flavorful punch with every forkful.
7. Zenggao (Sweet Rice Cake)
After all that spice, your palate deserves something sweet and comforting. Zenggao is a sticky rice cake studded with dates or red beans, steamed until soft and fragrant. It’s a popular snack in Xi’an, often enjoyed during festivals or as a midday treat.
The texture is wonderfully chewy, and the natural sweetness from the dates or beans means it’s not overly sugary. Some versions include a hint of osmanthus flower for extra aroma.
In the U.S., check Chinese bakeries or specialty dessert cafés that advertise Xi’an or Shaanxi treats. This humble cake offers a gentle, nostalgic sweetness that rounds out any street food adventure beautifully.
8. Hulatou Paomo (Paomo with Pork Belly and Intestine)
For adventurous eaters, Hulatou Paomo takes the classic bread-and-soup concept up a notch. This version features pork belly and intestines, offering richer flavors and more interesting textures. It’s a dish that reflects Xi’an’s love for using every part of the animal.
The broth is thick and hearty, with a slightly earthy undertone from the offal. Hand-torn flatbread soaks up the savory liquid, making each spoonful deeply satisfying. Chili oil and pickled garlic on the side let you customize the heat.
Finding this in the U.S. is tough, but deeply authentic Xi’an spots might have it. If you spot it on a menu, consider it a rare culinary gem worth trying.
9. Sticky Rice Cake (Savory or Sweet Rice Cake on a Stick)
Portable, fun to eat, and deliciously chewy, sticky rice cake on a stick is a quintessential street snack. Vendors in Xi’an skewer blocks of glutinous rice, then either coat them in sweet syrup or fry them until crispy. Each version has its own charm.
The savory type might get a dusting of chili powder and cumin, echoing the flavors of other Xi’an favorites. Sweet versions often feature sesame seeds or a light sugar glaze. Either way, the texture is satisfyingly sticky and dense.
In the U.S., look for these at food courts in Asian malls or Chinese night-market pop-ups. They’re perfect for snacking while you explore more Xi’an delicacies around you.
10. Fresh Pomegranate Juice
Between bites of spicy noodles and savory meat, a glass of fresh pomegranate juice offers a sweet, tangy reset. In Xi’an, street vendors squeeze the ruby-red fruit right before your eyes, capturing all its natural brightness. It’s refreshing, vibrant, and packed with antioxidants.
The juice has a slightly tart edge that cleanses your palate beautifully. Some vendors add a touch of honey or ice to balance the acidity. The deep crimson color alone is enough to catch your attention.
A handful of Xi’an-style eateries in the U.S. offer fresh pomegranate juice. Ask for “fresh pomegranate juice Xi’an style” and enjoy a beverage that’s as healthy as it is delicious.
11. Qishan Saozi Mian (Sour Spicy Noodle Soup)
Hailing from a region near Xi’an, Qishan Saozi Mian is a lesser-known noodle soup that deserves more attention. The broth strikes a unique balance between sour and spicy, thanks to vinegar and chili oil working in harmony. Diced pork, potatoes, carrots, and tofu float among thin, slurp-worthy noodles.
What sets this soup apart is its complexity. The sourness hits first, followed by a slow-building heat. Each ingredient adds its own texture, making every spoonful an adventure.
Finding it in the U.S. is rare, but restaurants listing “Shaanxi regional noodle soups” might surprise you. If you’re lucky enough to spot it, order it without hesitation.
12. Cumin Lamb Burger Bun Variation (Xin Variant of Roujiamo)
Think of this as Roujiamo’s spicier, bolder cousin. The Xin variant features cumin-seasoned lamb tucked into a crispy flatbread, reflecting the strong Muslim-quarter influence in Xi’an. Cumin is the star here, lending an earthy warmth that pairs perfectly with the rich lamb.
The meat is often stir-fried with peppers and onions, adding a slight char and smoky flavor. The bun stays crunchy on the outside while soaking up the juices inside. It’s messy, aromatic, and utterly addictive.
Many U.S. Xi’an-style restaurants list this as “cumin lamb burger” or “lamb roujiamo.” Spotting it on the menu is a good sign you’re in for an authentic experience.
