6. Zenggao (Rice cake) (甑糕)

Zenggao is a rice cake made of sticky rice (糯米) and Chinese jujubes (大枣). It earns its name from its cooker, the zeng (甑), a traditional steamer with small holes.

7. Huluji (Gourd-shaped chicken) (葫芦鸡)

Huluji, gourd-shaped chicken, is boiled (清煮) and deep-fried (油炸) until tender. After being carefully selected, the hen will be boiled, steamed and fried in a gourd-shape(葫芦), hence its name. The chicken has golden and crisp skin as well as fresh and tender meat (鸡皮金黄酥脆，肉质鲜嫩).

8. Soup dumplings (灌汤包)

Soup dumplings are steamed buns served with sauce inside. They are finely processed with carefully-chosen materials. They feature fresh meats, thin and elastic wrappers, gleaming surfaces and rich flavor.

9. Guokui (dry bread) (锅盔/ 干馍)

Guokui, or dry bread, tastes crispy outside and soft inside. It's usually paired with pepper, onion, garlic and other spices.

10. Dumpling banquet (饺子宴)

No visit to Xi'an is complete unless you try the dumplings. They are made in different shapes, colors and flavors - sour, sweet or peppery.

Chefs making dumplings have moved from the traditional fillings of pork, beef, mutton and vegetables to mixed fillings with chicken, duck, fish, eggs and other delicacies from land and sea. Cooking methods (烹饪方法) have also expanded, from boiling and steaming to frying and grilling (煮蒸炸烤).