A Foodie’s “Blacklist” for Xi’an
If you visit Xi’an one day, hope you can find this post helpful. Below is some food I don’t like that much. (Just my personal take — Very very objective)
⸻
1️⃣ Chang’an Gourd Chicken from Chang’an Grand Dining Hall x Shaanxi History Museum Cultural Restaurant
Reason: Too dry, not enough meat
Let me be upfront — fried chicken is simply not my thing. Deep-frying isn’t the healthiest cooking method, and eating it feels heavy. The gourd chicken here comes in a small portion, and after frying, it shrinks even more. The crust is thick, the meat is dry, and even with chili or other dipping sauces, it doesn’t offer much flavor. This dish is served two ways — the other way, spicy shredded chicken with mung bean noodles, was actually ok.
⸻
2️⃣ Pickled Radish Crystal Vermicelli from Drunken Chang’an
Reason: Pricey but nothing special
I ordered this at Drunk Chang’an as part of a set meal. The set overall was good value, but the standalone price for this dish is ¥48. While there are a few shreds of meat on top, the bulk of it is just vermicelli. If I had to order à la carte, this wouldn’t even make the list. The pickled radish is refreshing and suits my taste, but the whole dish lacks a standout feature. Compared to the restaurant’s other specialties, this is just a supporting act.
⸻
3️⃣ Shaanxi Braised Beef from Xi’an Fan Zhuang
Reason: Okay to try, but you won’t miss it
Nothing wrong with this dish — it tastes exactly like standard braised beef and is a solid protein option. But at Xi’an Restaurant, with so many great dishes to choose from, why go for something so plain? I honestly couldn’t tell what makes Shaanxi-style braised beef different from any other.
⸻
4️⃣ Guanzhong Six Small Bowls from Chang’an Grand Dining Hall x Shaanxi History Museum Cultural Restaurant
Reason: All style, no substance
I’ll admit, six dainty little bowls brought to the table feels ceremonial and Instagram-worthy, each offering a different dish: Qin Chuan beef in chili oil, steamed lamb with millet, braised pork with preserved mustard greens, Northern Shaanxi millet rice, pickled lotus root from Fuping, and local spinach with eight treasures. They look beautiful, but none of them really “hit hard” — more like six appetizers than a proper meal. And for the meat dishes… why not make them more satisfying?
⸻
5️⃣ Osmanthus Fresh Fruit Honey Rice Cake from Drunken Chang’an
Reason: Too sweet and cloying
The first bite is delightful — the floral fragrance of osmanthus paired with the sweetness of honey is a perfect match for the chewy rice cake. But by the second bite, it’s already too sweet for me. I just can’t handle desserts. That said, it’s definitely a good recommendation for anyone with a sweet tooth.
⸻
If you’ve also had a “food fail” in Xi’an, share your experience to help others avoid the same pitfalls. And don’t forget to check out my “Must-Try List” post for the dishes that are worth trying — and feel free to add your own foodie finds!
#chinafoodie #chineserestaurant #xian #chinatrip #chinatravel
When exploring the rich culinary landscape of Xi'an, it’s as important to know what to skip as it is to know what to savor. The city offers an incredible variety of flavors deeply rooted in Shaanxi province’s traditions, but not every dish stands out or meets every palate's expectations. For instance, the Chang'an Gourd Chicken, while an interesting concept, is criticized for its dryness and lack of meat, which can deter those who prefer juicier, more flavorful options. This highlights the importance of understanding local cooking methods like deep-frying and their impact on texture and healthfulness. Similarly, the Pickled Radish Crystal Vermicelli from Drunken Chang’an offers a refreshing taste but may not justify its price or fulfill expectations due to its simplicity and lack of standout characteristics. Budget-conscious travelers should consider ordering set meals that provide better value rather than standalone dishes that lack substance. The Shaanxi Braised Beef presents a classic protein choice but fails to differentiate itself from generic braised beef dishes, underlining a common challenge in regional cuisines: balancing tradition with innovation. Food lovers seeking authentic Xi'an flavors might prefer to explore more unique offerings that truly capture the essence of Shaanxi culinary art. The Guanzhong Six Small Bowls, while visually appealing and ceremonious, may not satisfy those looking for hearty, fulfilling meals. This serves as a reminder that presentation does not always equate to substance in dining experiences. Opting for dishes with depth of flavor and generous portions could enhance satisfaction while touring. Dessert choices like Osmanthus Fresh Fruit Honey Rice Cake reflect personal taste divides—where floral and sweet aromas appeal to some, others find the dessert overly sweet and cloying. This points to the value of sampling smaller portions or sharing sweet dishes to gauge personal preference without overindulgence. For travelers aiming to navigate Xi'an food scenes efficiently, it's beneficial to consult local reviews and personal accounts about dishes to make informed decisions. Engaging with food communities like #chinafoodie and #chineserestaurant online can provide real-time insights and recommendations. Moreover, balancing must-try dishes with awareness of less recommended options allows food lovers to enjoy the best flavors and avoid culinary disappointments during their China trip.
