Xi'an Famous Foods 西安名吃 Menu

Chewy and spongy slices of homemade seitan (wheat gluten) tossed with bean sprouts, cucumbers, cilantro, in our proprietary sauces, which include soy sauce, black rice vinegar, garlic, and chili oil (unless requested not spicy).

Chewy and spongy slices of homemade seitan (wheat gluten) tossed with bean sprouts, cucumbers, cilantro, in our proprietary sauces, which include soy sauce, black rice vinegar, garlic, and chili oil (unless requested not spicy).

Sliced lamb sautéed with ground cumin, toasted chili seeds, long-horn peppers, red onions, scallions, and garlic, stuffed into a crispy flatbread-like bun.

(6) Classic boiled Chinese dumplings, stuffed with a ground lamb filling, served in a sour and spicy lamb broth, garnished with cilantro and sesame seeds. Six pieces per order.

(6) Classic boiled Chinese dumplings, stuffed with a ground lamb filling, served in a sour and spicy lamb broth, garnished with cilantro and sesame seeds. Six pieces per order.

(6) Classic boiled Chinese dumplings, stuffed with a filling of ground spinach, eggs, wood-ear mushrooms, and vermicelli noodles, wrapped with green flour wrappers made with spinach juice, served in a proprietary sour and spicy sauce, garnished with cilantro and sesame seeds. Six pieces per order.

(6) Classic boiled Chinese dumplings, stuffed with a filling of ground pork and cabbage, served in a proprietary sour and spicy sauce, garnished with cilantro and sesame seeds. Six pieces per order.

Our wide hand-ripped biang-biang noodles mixed with chunks of beef in a spicy and tingly (because of Sichuan peppercorns) sauce, and our proprietary sauce consisting of soy sauce and black rice vinegar.

Our wide hand-ripped biang-biang noodles mixed with small, flavorful cubes of pork belly in a spicy, sour, and tingly sauce, and our proprietary sauce consisting of soy sauce and black rice vinegar.

Our wide hand-ripped biang-biang noodles topped with minced garlic, scallions, and Chinese red chili powder, then flash-seared with smoking hot vegetable oil, and tossed with our proprietary sauce consisting of soy sauce and black rice vinegar. This is the most classic way to serve biang-biang noodles.

Our wide hand-ripped biang-biang noodles topped with minced garlic, scallions, and Chinese red chili powder, then flash-seared with smoking hot vegetable oil, and tossed with our proprietary sauce consisting of soy sauce and black rice vinegar. This is the most classic way to serve biang-biang noodles.

Our wide hand-ripped biang-biang noodles mixed with a savory and slightly-sweet ground pork meat sauce, and our proprietary sauce consisting of soy sauce and black rice vinegar. Garnished with cucumber slivers. This is our version of the pan-northern-Asian Zha Jiang Mian. (Pictured as spicy)

Our wide hand-ripped biang-biang noodles mixed with chunks of beef in a spicy and tingly (because of Sichuan peppercorns) sauce, and our proprietary sauce consisting of soy sauce and black rice vinegar, and served in beef broth.

Our wide hand-ripped biang-biang noodles mixed with small, flavorful cubes of pork belly in a spicy, sour, and tingly sauce, and our proprietary sauce consisting of soy sauce and black rice vinegar, and served in noodle broth.

Our wide hand-ripped biang-biang noodles mixed with pulled pieces of stewed pork, which was simmered for hours in soy sauce along with proprietary herbs and spices, and our proprietary sauce consisting of soy sauce and black rice vinegar, and served in noodle broth. (Pictured as spicy)