陜西菜雖然沒有名列全國的八大菜系之一，但作為千年古都、歷史名城，餐飲風格自成一體，具有濃郁的地方特色。陜西飲食，憑借著歷史古都的優勢，挖掘繼承歷代宮廷美食之技藝，博采全國各地之精華，以品種繁多、地方風味各異、古色古香古韻而著稱。至今很多都保留周、秦、漢、唐等十多個王朝的遺風，比如，關中石子饃就保留先民的石烹遺風：家喻戶曉的臊子面在唐代叫長命面，是皇親國戚慶祝壽辰的壽面。最晚出現的柿子餅，算起來也有著400年的歷史。
For more than a thousand years, ancient Chinese capital was located in Shaanxi Province. Although Shaanxi cuisine is not included in the Eight Major Cuisine of China, it features a distinctive local style. Shaanxi cuisine, with its historical advantages, explores and inherits the culinary skills of the royal dishes, and learns widely from the best throughout the country, being known for its great varieties, different flavors and antique charms. It reflects hangovers from more than ten past dynasties, such as Zhou, Qin, Han and Tang. Taking Shi Zi Mo for example, stemming from the cooking of ancestors, it’s a crispy pastry baked on hot cobbles; and the famous Saozi noodles, which are named as Changshou noodles in Tang Dynasty, are specialties for birthday celebrations of the imperial household.
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