Xi'an Cuisine, also known as Qin Cuisine, is represented by Guanzhong, south Shaanxi and north Shaanxi cuisine styles. Shaanxi Province occupies an important position in the development history of Chinese culture. Its cooking techniques can be traced back to Ancient Culture Period. In the Han and Tang dynasties, Xi'an cooking techniques reached a splendid period. Thanks to its unique position in the Chinese history, Xi'an chefs gathered all eating and cooking advantages from all over the country, and formed its own characteristics.
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Local chefs of Shaanxi Province are good at using local materials to prepare delicious dishes, such as hump and hoof of a camel, fat sheep from north Shaanxi, Qinchuan oxen, and carps from the Yellow River and black rice from Hanzhong. Through boiling, stewing, braising, frying and cooking, they produce a wide variety of dishes of different tastes.
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Famous dishes: Bottle Gourd Chicken, Mustard and Horseshoe Piece, Mushrooms, Walnuts Kernels and Two Kinds of Crisps, Three Kinds of Shreds, Guozi Fish in Milky Soup, Chicken Rice and Sea Cucumber, Tomato Juice and Ox Tongue, Steamed Mutton, etc.

Guozi Fish in Milky Soup
As a traditional dish, Guozi Fish in Milky Soup was evolved from the royal recipes of the Tang Dynasty of more than 1,000 years ago. It features delicious and tender fish meat and milk-like and mellow soup. It is a nutritious dish rich in protein, minerals and vitamins.

Bottle Gourd Chicken
It is a famous traditional dish of Shaanxi Province, with a golden red color, crisp skin, tender meat, a strong smell and a mellow taste.
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