There is one kind of local food that I always miss when I was not in Xi'an, that is Liangpi (Cold Noodles). Liangpi is favored by local people especially in the summer. A bowl of chewy Liangpi with the red chili oil and vinegar, nothing beats that…
There is a saying that Liangpi originates from Qin dynasty when people started to grind all kind of wheat into powder. That is to say, Liangpi now has a history of more than one hundred years.
There are basically two kinds of Liangpi in Shaanxi. One is made by rice noodles, the other is made by wheat flour noodles. With different sauce and flavors, Liangpi can be further divide into Qinzhen rice noodles, Hanzhong steamed noodles, Ganmianpi (chewy wheat flour Liangpi), and Liangpi with sesame sauce.
Red chili oil is considered to be the most essential part of Liangpi, each restaurant has its own recipe for making chili oil. Below are some authentic Liangpi restaurants, see if you have already visited.