Xi’an, a city renowned as the “Ancient Capital of a Millennium(千年古都),” boasts not only the grandeur of the Terracotta Warriors and the solemnity of the Giant Wild Goose Pagoda but also hides lanes filled with irresistibly delicious Shaanxi flavors—not the flashy viral snacks, but authentic tastes locals have grown up with.
If you choose to spend your holiday in Xi’an, it’s definitely a fantastic choice. First, follow me to check out all kinds of drool-worthy snacks!
Recommended Xi’an snacks
Xi’an Meatball Hula Tang
To be precise, Xi’an Meatball Hula Soup is a hearty stew of beef meatballs and vegetables. It includes ingredients such as beef meatballs, winter melon, carrots, zucchini, cowpeas, and napa cabbage, characterized by its distinctive numbing and spicy flavor. It is traditionally served with TUOTUO MO a type of dense flatbread. Locals often break the TUOTUO MO into small pieces at the bottom of the bowl and have the vendor ladle the hot and thick soup over it — creating a unique version of “Hula Soup Paomo.”
This dish is one of the favorite Xi’an snacks of Kanchai Shusheng. It also stands out as a relatively low-carb option in Xi’an — a city renowned for its carbohydrate-rich cuisine. Thanks to its abundance of vegetables, it’s surprisingly light on the stomach even when enjoyed in larger portions. During his time in Xi’an, Kanchai Shusheng frequently chose meatball hula soup as his go-to breakfast.
Recommended shops:
Xing Laosan Hula Tang (Laodong Road Flagship Store)
It is a shop with very distinctive features. The chili oil in their hula tang is more fragrant, and they also offer the option of adding a spoonful of cured beef on top of the hula tang, which seems to be an innovation first introduced in Xi’an.
Laochangjia Meatball Hula Tang
Loads of beef meatballs in every bowl.
Started as a no-sign spot known only to locals, now has a sign and is super popular.
A bit more expensive. A large bowl with costs about 12 yuan.
Xi’an Beef and Lamb Paomo (Pita Bread Soaked in Meat Broth)
Although Lamb Paomo is more famous, locals in Xi’an actually eat Beef Paomo more often. I have an old Xi’an friend who has never even tried the lamb version.
It’s not that people here necessarily prefer beef—it mostly comes down to cost, as beef is a few yuan cheaper, offering better value for money.
Recommended shops:
Xitaihou Paomo Restaurant
This is a spot that many celebrities have visited. I was lucky enough to try it once, and it was far more delicious than I expected—definitely one of the best places in Xi’an for paomo.
They say the owner is a true food lover, dedicated to both preserving the culture and perfecting the flavor of paomo. A proper bowl should feature “two pieces of meat covering the bread,” “clear broth with vermicelli,” and “finely chopped green onions or garlic sprouts.”
Once served, don’t stir the bowl—this helps preserve the aroma. Instead, eat from the edges bit by bit, so every last bite remains fragrant. Serious paomo fans often eat without saying a word, fully focused on enjoying the dish while it’s hot and aromatic.
Jingde Paomo
I tried this place ten years ago and loved it. Later, I thought it had been renamed “Old Ma’s Family Beef and Lamb Paomo”—a name so ordinary that I never returned.
It wasn’t until my recent trip that I learned Jingde hadn’t changed its name—it had just moved about 200 meters west of its original location at the intersection of Miaohou Street and Damai Shi Street.
The taste remains the same: rich and heavily spiced. I highly recommend adding some sweet and sour garlic and chili paste. It’s so good I finished two portions of bread in one sitting.
Dexinglou Paomo Restaurant
This is the top-rated paomo spot in the TV Tower area, both in popularity and flavor. I deliberately visited at 2 p.m. to avoid the lunch rush, but the place was still packed—indoors and outdoors.
Dexinglou’s paomo is known for its rich oil fragrance and pronounced spice notes. Again, don’t stir—eat gradually from the edge to keep the aroma consistent from start to finish. Located in the southern suburbs, it’s away from the tourist crowds, making it a great choice for those nearby.
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Xi’an Lamb in Clear Broth (Shuipen Yangrou)
One of the most delightful snacks in the Guanzhong region, this lamb soup is both an everyday comfort food and a dish worthy of fine dining.
While some visitors may not adapt to the heavier Lamb Paomo, few can resist the clear, soothing goodness of Shuipeng Yangrou.
If you’re unsure what to try in Xi’an, a bowl of this lamb soup is almost always a satisfying choice.
Recommended Shops:
Jinhong Shuipeng Yangrou
Open 24 hours, this spot is perfect for a sobering bowl of rich, clear lamb soup after a night of drinking. Just the other day, after a few too many drinks, a Xi’an friend brought me here for a late-night bowl. Sipping the savory broth, tender lamb, and soft vermicelli was pure comfort.
Despite its name (“water basin lamb”), the soup isn’t served in a large basin. Think of it as a clear, slow-simmered lamb broth. The secret lies in turning the heat down to a gentle simmer as soon as the broth boils — this keeps it clear and light.
A rushed boil would make it cloudy and heavy, losing its essential character.
Old Wu Family Shuipeng Yangrou
A third-generation family-run establishment, Old Wu’s is now located next to a noodle shop named “Hidden in the Alley” on Dongjuyuan Lane. In the past, it might have been easy to miss, but with navigation apps, it’s now easy to find.
While the Chengcheng and Pucheng styles are the most famous, Old Wu’s version is distinct — neither Sichuan peppercorn nor cumin takes the lead. Instead, you’ll taste a balanced blend of spices and the natural richness of lamb. Their soup also includes vermicelli by default, unlike the traditional Weinan style.
I ordered a mixed bowl with both lamb and lamb offal. The generous portion can be enjoyed on its own, stuffed in bread, or dipped like paomo. Halfway through, I added a spoonful of chili — and just like that, a new layer of flavor emerged, deeply fragrant and utterly satisfying.
