Super detailed Xianyang food guide
### Specialty Snacks
1. **Ganzhou Guokui**: It is round in appearance, with the edges pressed into radiating waves, evenly fired, thin edges and thick center, bulging surface, dry and crispy filling, and beautiful color and shape. When you break it open with your hands, the layers are distinct; when you cut it with a knife, it looks like lard. It smells fragrant, tastes crispy, and has a long aftertaste. It is also filling and durable, and easy to store and carry. It is one of the indispensable staple foods on the Xianyang people's table.
2. **Zeng Gao**: Made from glutinous rice, red dates or candied dates, it is brightly colored, soft and sticky. The production technique is unique, and one must master the steps of soaking rice, putting it in the steamer, adding water and controlling the fire. After it is done, the rice and dates blend together, and the red and white colors complement each other, like amber and solidified fat, which is appetite-stimulating. It can be eaten hot or cold. Mix it before eating and it will be sweet and delicious.
3. **Oil-Splashed Noodles**: Cook the handmade noodles in boiling water and put them into a bowl. Spread chopped green onion, pepper powder, salt and a thick layer of chili powder on the noodles. Pour boiling vegetable oil on the seasoning. The hot oil will boil and the pepper powder and chili powder will be cooked until the whole bowl is glowing red. Then add appropriate amount of soy sauce and balsamic vinegar. You can also add cured meat, shredded green pepper and potato, green pepper and egg, tomato and egg, etc. according to your personal taste. There are many flavors to choose from, such as fresh and fragrant, sour and spicy, and fragrant and spicy.
4. **Yumian**: It looks like Liangpi, but the production method is different. It needs to go through four steps: washing the noodles, refining the noodles, steaming the noodles, and cutting the noodles. When eating, cut it into extremely thin slices with a sharp blade, and serve with mashed garlic, minced ginger, aged vinegar, refined salt, sesame oil and other seasonings. It is soft and shiny, smooth and refreshing, with a soft and glutinous texture and a very rich flavor.
5. **Sanyuan Polygonum Flower Candy**: It looks like a drumstick, round and plump, white and delicate, with a layer of white sesame in the golden skin, with a strong sesame aroma, and a honeycomb-shaped sugar core. It tastes loose, sweet, crispy, fragrant and has a unique flavor. Its production process is complex and it is sold well in more than 20 provinces, cities and autonomous regions in China.
6. **Pu Ji Roast Chicken**: The production process is extremely particular and goes through more than a dozen checkpoints. It is a typical intangible cultural heritage. Select high-quality chickens, slaughter them carefully, fry them at a set temperature, cook them with high-quality seasonings, and enhance the flavor with the original soup, so that the chicken is plump, the meat is tender, the color is red, the chicken is shiny, the chicken meat is complete, crispy and tender without any residue, mellow and refreshing, and has an endless aftertaste.
7. **Shaanxi Ma Shi**: It is shaped like a date pit, hollow in the middle, similar to cat ears. First, knead the dough into the sesame seeds, put it into a pot of boiling water, and then stew it with celery, carrots, diced meat, etc., adjust the seasoning, and scoop it into a fine porcelain flower bowl. The green, red and white colors in the bowl complement each other, and the aroma is fragrant. The handmade noodles are chewy and the soup is rich in flavor. You can also pair the soup with your favorite seasonal vegetables.
8. **饊素**: Use large amounts of oil to mix the dough, wrap in rock sugar, green and red shredded vegetables, walnut kernels, etc., make it into a pie shape, and fry it in a pan. The cake is puffy, golden in color, oily but not greasy, and full of fragrance[^1^]. The dish has rich layers of texture, crispy on the outside, crispy on the inside, crispy and fragrant dried nuts in the filling, and sticky green and red silk and white sugar. It is still crispy and sweet after cooling. It is one of the second batch of intangible cultural heritage projects in Shaanxi Province.
9. **Sanyuan Paoyougao**: The filling is made of white sugar, yellow osmanthus, rose, peach kernel and cooked noodles. The noodles are made of Fuqiang flour cooked with boiling water and lard. After the flour is cooked, the auxiliary ingredients are added and the flour is fried in a pan. The cake surface is raised, with fluffy bubbles and exquisite shape, just like skillfully made Linghua. It is fragrant, soft, crispy and sweet, and melts in the mouth. It can be kept for a long time without changing color or deteriorating. It is a pure natural green food.
10. **Spicy Garlic Lamb Blood**: It is named because the condiments must include chili and garlic. It is the simplest and most popular way to eat lamb blood. The lamb blood is fresh and tender, the soup is spicy, pungent and salty, and the aroma of pepper and fennel is fragrant, which is very suitable for the taste of Xianyang people.
### Food Street
1. **Guanzhong Snack Street**: This is where you can find all kinds of Shaanxi specialty snacks, such as Roujiamo, Liangpi, and buckwheat noodles. You can enjoy a variety of authentic delicacies in one stop.
2. **Yuanjia Village**: It not only has traditional Guanzhong folk customs and architecture, but also many food shops. In addition to the common snacks, there are also some specialty restaurants and farmhouses that offer a variety of delicious dishes and local specialty food experiences
In short, Xianyang’s food culture is rich and colorful. Whether it is the special snacks or the food streets, it will make people linger. While tasting the delicious food, you can also feel Xianyang’s profound historical and cultural heritage and unique regional customs.