the first city on my 2-week chinese tour. food here is hearty and heavier, usually attributed to the colder weather. I found lots of muslim influence here – especially in the use of lamb and spices that aren’t ordinarily found in chinese food.
xi’an is known for its persimmons and pomegranates, both of which I tried and enjoyed in abundance. generally though I found the food in xi’an not much to my cantonese palate – minimal spice and cleaner flavors – though they contributed to the conviction that china is a one amazing gastronomic paradise.
many of these photos were taken in the muslim quarter, so make a trip down there if you’re in the city!