Xi'an's signature halal staple, in which hand-torn dense flatbread is simmered in a rich beef or mutton broth.
A Guanzhong classic often called the Chinese hamburger: tender braised pork chopped and stuffed into a freshly baked baijimo bun.
A street paomo born in Tang-era Chang'an, made with carefully prepared pig intestine and bone broth over torn bread, rich yet not greasy.
A cold Guanzhong noodle dish: thin sheets of rice or wheat starch cut into strips and dressed with chili oil, vinegar, and garlic water.
A famously wide, thick hand-pulled Guanzhong noodle, named for the biang sound of the dough slapping the board; its written character is notoriously complex.
A traditional Guanzhong sweet of glutinous rice and red dates steamed in layers, named for the ancient zeng steamer it is cooked in.