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In the streets of Xi'an (Xī'ān, 西安), the ancient city known for its rich history and equally rich culinary scene, two travelers are amazed by the world of street food and casual dining. Their first encounter is with 串儿 (chuànr, skewers), a ubiquitous sight in Xi'an, offering everything from 羊肉串 (yáng ròu chuàn, lamb skewers) to more adventurous options. The aroma of 麻辣烫 (málàtàng, spicy hot pot) draws them next, a perfect blend of spice and warmth in a bowl. Not far away, the lure of 火锅 (huǒguō, hot pot) promises a communal dining experience, inviting them to cook and share a variety of ingredients in a steaming pot of broth.
Despite initial hesitation, they brave a taste of 臭豆腐 (chòu dòufu, stinky tofu) and discover a surprisingly pleasant flavor beneath its pungent aroma. 肉夹馍 (ròu jiā mó, pork burger) offers a comforting bite of juicy pork in crispy bread, a must-try street snack in Xi'an. The search for noodles leads them to 板面 (bǎnmiàn, hand-pulled noodles) and 刀削面 (dāoxiāomiàn, knife-shaved noodles), each dish showcasing the skill and tradition behind Chinese noodle-making.
Exploring further, they stumble upon 冒菜 (màocài, Sichuan-style vegetable and meat stew), 锅贴 (guōtiē, pot stickers), and 凉皮 (liángpí, cold skin noodles), reveling in the variety of textures and flavors. For something lighter, 馄饨 (húntún, wontons) and 麻花 (máhuā, twisted fried dough) offer delightful flavors, while 鸡蛋仔 (jīdàn zǎi, egg waffles) and 奶茶 (nǎichá, milk tea) provide a sweet respite.
The tart refreshment of 酸梅汤 (suān méi tāng, sour plum drink) quenches their thirst as they continue their culinary exploration. The discovery of 糯米鸡 (nuòmǐ jī, sticky rice with chicken) wrapped in leaves provides a satisfying snack, followed by a variety of 卤味 (lǔwèi, braised dishes) to tempt their palates.
Your trip wouldn't be complete without trying 芋圆 (yù yuán, taro balls), 生煎 (shēngjiān, pan-fried buns), 酸辣粉 (suānlà fěn), hot and sour rice noodles) and 土豆粉 (tǔdòu fěn, potato noodles), each dish a testament to Xi'an's rich culinary heritage. Before leaving, they indulge in 糍粑 (cíbā, sticky rice cake) and 盖浇饭 (gài jiāo fàn, rice with toppings), ending their day with deep satisfaction.
