Shaanxi Street Food

6 dishes in China

6 street foods from Shaanxi, China: Bingfeng Ice Peak Soda, Liangpi, Yangrou Paomo, Biangbiang Mian and Fentang Yangxue and more. Each one has its own page with the story behind it and what to look for.

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Street foods of Shaanxi

Xi'an Staple · Orange Soda Bingfeng (冰峰) Ice Peak Soda Locals jokingly call roujiamo, liangpi and a bottle of Bingfeng the 'Sanqin set meal,' after the old name for Shaanxi. Bingfeng, or 'Ice Peak,' is an orange-flavored soda made in Xi'an since 1953, sold in glass bottles at noodle shops and street stalls citywide and often drunk on the spot with the empty…

Noodle · Cold, hand-cut Liangpi (Cold Skin Noodles) The noodles start as wheat dough washed in water until starch and gluten separate — the gluten becomes a chewy topping, the starchy water becomes… A steamed sheet of wheat or rice starch is cut into wide, chewy strips and tossed with cucumber, bean sprouts, chili oil, garlic, and vinegar, topped with wheat gluten cubes.

Soup · Simmered, torn bread Yangrou Paomo (Mutton Soup with Torn Bread) Diners are expected to tear the bread themselves into small, uniform pieces — some consider the size and evenness of the tearing a mark of an… A dense, unleavened flatbread is torn by hand into small pieces, covered with a rich, long-simmered mutton broth along with vermicelli and mutton slices.

Noodle · Hand-pulled Biangbiang Mian (Wide Belt Noodles) The character for 'biang' has more than 50 strokes and isn't in standard dictionaries; it was only added to Unicode in 2020. Dough is stretched and slapped by hand into thick, wide, belt-like noodles, boiled, then topped with chili flakes, garlic, and vegetables and doused with sizzling hot oil. 🍲 Halal Stall · Soup Fentang Yangxue (Lamb Blood and Vermicelli Soup) The dark cubes floating in the broth are set lamb's blood. Cubes of congealed lamb's blood and glass noodles are served in a savoury broth, finished with chili oil and cilantro. 🍜 Noodle Shop · Sour-Spicy Qishan Saozi Mian (Qishan Sour-Spicy Noodles) Traditionally you eat the noodles but leave the soup: it acts as a dipping broth that is poured back into the pot. Thin, springy wheat noodles are served in small bowls with a sour-spicy broth, red chili oil and a topping of diced pork saozi with carrot, tofu, wood ear and egg. Its standard is summed…

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Part of World of Street Food — 3441 dishes from 118 countries. Photo credits.