In Xi’an, I Found the Pork Knuckle of My Life
Drunken Chang’an is without doubt one of Xi’an’s most famous “internet celebrity” restaurants!
The décor is steeped in classic, old-world charm, as if it were a gathering place where the citizens of ancient Chang’an came to enjoy a good meal after work. Today, we too get to play “Chang’an locals” for a day!
➤ Braised Pork Knuckle with Northern Shaanxi Yellow Millet
The grand finale!
The pork knuckle is served on a bed of plump, aromatic yellow millet. You can opt for regular white rice, but trust me — go for the yellow millet! It’s a local Shaanxi specialty, and that golden hue is gorgeous. Make sure you tell the server not to carve it until after you’ve taken your photos. 📷
The meat is so tender it practically slides off with the gentlest scrape, mixing beautifully with the millet. Imagine melt-in-your-mouth pork combined with rice that’s soaked up all the savory pork fat… I’m salivating just writing this.
➤ Hanging Beef Tripe
The tripe is neatly “hung” in a row, with two dipping sauces to choose from: sesame paste or chili sauce. On its own the tripe is mild, but dip it in the sauce and it transforms — either rich and nutty from the sesame or delivering a fiery kick from the chili.
➤ Dried Shrimp with “Ji Mao” Greens
“Dried shrimp” refers to tiny sun-dried shrimps, while “Ji Mao Cai” is a small bok choy variety from Shanghai. Light, crisp, and delicately fragrant, it’s a solid veggie side that pairs well with the heavier meat dishes.
➤ Pickled Radish & Crystal Noodles
One of the “filler” dishes in the set menu, this features pickled radish and shredded pork — light, appetizing, and good with rice. The crystal noodles could have been the star carb, but they were completely outshined by the fragrant yellow millet in another dish.
➤ Osmanthus Fresh Fruit Honey Rice Cake
A glutinous rice flour dessert scented with osmanthus, topped with diced Hami melon and dragon fruit, drizzled with honey. Soft and chewy — the first bite was delightful, but for someone who’s not into sweets, I found it a bit rich by the second bite.
➤ Homemade Sour Plum Drink
A complimentary drink from their “check-in” promotion — tangy and refreshing, perfect for cleansing the palate. (As expected, every internet-famous restaurant has its reasons for fame!)
💰 The set menu I ordered online was great value — covering all the signature dishes I wanted, plus a few “supporting role” dishes that were nice enough but not essential.
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In my opinion, Drunken Chang’an is a must-visit for anyone traveling to Xi’an. Locals might not eat here every day, but if you’re a visitor, don’t miss the braised pork knuckle — it’s worth every bite.
📍Location: Drunken Changan: 1F–2F, Meihao Lizhi Hotel, No. 7 Zhuba Shi, Beilin District, Xi’an, Shaanxi Province, China
You know how sometimes you hear about an 'internet celebrity' spot and wonder if it actually lives up to the hype? That was me with Drunken Chang'an in Xi'an, but let me tell you, it absolutely did! Beyond the incredible food, what struck me first was the ambiance. Stepping inside felt like a journey back in time. The *traditional decor*, with its intricate carvings and warm lighting, creates such a unique atmosphere. It’s not just a meal; it’s an experience that truly transports you to ancient Chang’an, making you feel like a local enjoying the city's culinary heritage. Of course, the star of the show for me was the Braised Pork Knuckle with Northern Shaanxi Yellow Millet. I’ve had many pork knuckles, but this one truly stands out. The way the server carved that tender, dark brown pork knuckle right at our table was a spectacle itself! And the golden millet underneath? Absolute genius. I’d definitely recommend opting for the yellow millet over white rice. It’s a Shaanxi specialty, and its slightly nutty fragrance perfectly complements the rich, savory pork fat. My tip: don't be shy! Mix it all together to get that perfect bite of meltingly soft pork and flavorful millet. It’s pure comfort food that hits all the right notes. While the pork knuckle is a must-try, don't overlook the other fantastic dishes that make Drunken Chang'an a complete dining experience. The Hanging Beef Tripe was surprisingly delightful. Served on a wooden stand, it looked so artful, and those two dipping sauces – sesame paste and chili – offered such a versatile flavor profile. I personally loved the rich, nutty sesame sauce. Then there were the refreshingly crisp Ji Mao Greens with dried shrimp, a perfect counterpoint to the heavier meat dishes. For dessert, the Osmanthus Fresh Fruit Honey Rice Cake was a delightful surprise. Soft, chewy, and topped with vibrant Hami melon and dragon fruit, it was a sweet ending, though I admit, after all that deliciousness, one piece was enough for me! And to cleanse the palate, their Homemade Sour Plum Drink was tangy and perfectly refreshing. For anyone visiting Xi'an, Drunken Chang'an is more than just a restaurant; it’s a taste of the city’s soul. My advice for future visitors? Go with an empty stomach and an open mind! If you can, try to book ahead, especially during peak hours, as this place gets busy. Don't be afraid to experiment with different dishes, and definitely ask the staff for recommendations – they often have hidden gems not explicitly highlighted. Exploring Xi’an’s food scene is an adventure, and finding authentic, high-quality experiences like this one is what makes travel so rewarding. It’s not just about what you eat, but the atmosphere, the tradition, and the memories you create. So next time you're in Xi'an, make sure Drunken Chang'an is on your itinerary – you won't regret it!
