老西安-Old Xian's Food

Niang Pi is, also called “Niang Pi Zi”, a famous Shanxi snack with special taste suitable for all ages.

Jia Pingao, the Chinese famous writer , a local of Shanxi province, once remarked like this : Liang Pi is available in every high street and back lane in Xi’an and every town of Shanxi: one table and a few small stools make a Liang Pi stall. Where there a stall, there are foodies. It tastes fudgy, gooey, sour , spicy , in a word, a delicious appetizer. It is a kind of food that can make its appearance in elegant restaurants as well as on street stalls. In Xian’s luxury hotels , restaurants, at their local flavour snack feast, Liang Pi is a must.

The Lao Xi’an is well known for its careful selection of ingredients, well- developed recipes: white, thin, smooth,soft, chewy and aroma, with the exclusively developed sauce as a big plus. A bowl of Liang Pi is dressed with bean sprouts and sliced cucumber, tastes sour and spicy and sweet, well sought after by foodies everywhere.

Rouga Mo is a well known falvor snack of Xi’an, joying a good reputation of Chinese Hamburger, whose history can be traced back to the time of the Warring States.

Rouga Mo is made of a superb coupling of two kinds of food: Prince meat juice and Baiji bun. Baiji Bun rolls prince meat juice and Baiji bun into one which exalt each other sensually, allowing each one’s flavour to be tasted to the utmost.
Spice-braised meat is of a long history, well known at home and abroad, and foodies praise it for fat meat being fatty, but not greasy , and thin meat melting in the mouth, leaving behind a faint aroma in the mouth.

Lao Xi’an’s Rouga Mo，Baiji Bun is of crisp outside and aroma of spice-braised meat from within. One bite of the fresh-baked Rouga Mo , with one bite of chewy
Liang Pi, gives out the aroma all over your mouth. The seemingly simple meal passed on for thousands of years fully manifests Xi’an people’s personality of frankness and hospitality.

Saozi Noodle’‘s features generally are: noodle -long, fine and even thickness; Saozi (minced meat)- fresh and aroma; noodle soup - oily red and bright. Qishan Saozi Noodle is of more local flavor: characteristically, thin, chewy, smooth, oily bright, sour, spicy, aroma.

Shou Che Mian (Hand-pulled noodle): Different from hand- stretched noodle. Hand-pulled is wider and thicker, tough and chewy enough, which symbolizes Shanxi people’s personality and temperament: broad-minded, stoutness, straightforward. You Po Mian ( Boiling-oil Sprinkled Noodles ): Spice-braised meat Noodle, You Po Pepper Noodle ( Boiling-oil-Sprinkled Pepper Noodle) are all fine foods that you can not afford to miss.

Yang Rou Pao Mo of Shanxi is of a history of thousands of years. A verse by Su Dongpo, a Chinese classic, says like this: “ Ganshu’s cuisine has bear jerky while Shanxi ‘s cooking has lamb soup. “ For thousands of years, Xi’an people has never stop innovating, and so Yang Rou Pao Mo now has been improved in color, aroma,taste and shape, thus making it a snack popular both with dignitaries and common people who are never insatiable for it.

The process of Yang Rou Pao Mo is very complicated. Once out of the city of Xi’an proper, it is no longer original, not mention overseas.
But, Lao XI’an’s Yang Rou Pao Mo is equal to that of Fang Shang Yang Rou Pao Mo Restaurant and is better than any other rip-offs of Yang Rou Pao Mo in any other places at home and abroad. The thick soup smells very good; the bun is severed with spicy sauce, sweet garlic --- undoubtedly, a delicious food that can dispel the homesickness of any Chinese away from homeland.

Stewing the soup is a big deal for Lao Xi’an because the soup is vital to a delicious bowl of Yang Rou Pao Mo : put into sheep bones, lamb and more than a dozen spices, salt and other flavorings and stew away until the sheep bone marrow melts in the soup. And then, fill the bowl with the soup and sprinkle chopped green onion, coriander over the surface, and a delicious soup for Yang Rou Pao Mo is ready. Just imagine, thick soup, fine lamb,spicy sauce, a bite of sweet garlic... Cool!

香辣羊排

手抓羊肉

孜然羊肉粒

锅包肉

风味茄子

葱爆羊肚

水煮牛肉

鱼香肉丝

葱爆羊肉

酸辣土豆丝

酸辣汤

辣子鸡丁

地三鲜

小土豆烧牛腩

四川小酥肉

白菜虾仁滑豆腐

小炒肉

家常豆腐

酸豆角肉沫

三杯肥肠

莲菜炒牛肉

西安凉皮

麻酱凉皮

油泼凉皮

腊汁肉夹馍

孜然羊肉夹馍

土豆丝夹馍

蒜泥黄瓜

炝拌土豆丝

烫蔬菜

豆芽板面筋

蒜泥羊肉

腊汁肉

麻酱拌羊肚

水盆羊肉

羊肉泡馍

西安油泼面

岐山肉臊子/汤面

酱烧牛肉面/汤面

油泼西红柿鸡蛋岐山肉拌面

香辣牛肉面

腊汁肉面

孜然羊/牛肉拌面

西红柿鸡蛋腊汁肉双拌面

油泼西红柿鸡蛋腊汁肉拌面

油泼西红柿鸡蛋素臊子面

西红柿鸡蛋炸酱双拌面

孜然羊/牛肉炒面

素炒面

西红柿鸡蛋面/汤面

清汤羊肉面