Where to Try Xi’an Milk Soup Fish: Authentic Tang Dynasty Specialty
Xi’an Milk Soup Fish — Tang Dynasty Specialty
> The broth turns creamy white like milk and the fish flakes tenderly—one spoonful feels like stepping back to the Tang court.
When wandering the ancient streets of Xi’an, beyond the Terracotta Army and the city walls, a taste can instantly transport you to the grandeur of Tang China: Nai Tang Guozi Yu (milk soup fish). More than a dish, it’s a living culinary relic—originally a palace delicacy that moved into folk kitchens. Served steaming in a traditional pot, this rich fish soup combines Yellow River carp with bamboo shoots, Jinhua ham, and mushrooms to create a nourishing, savory broth.
1. Origin and history: From imperial banquet to local table
Nai Tang Guozi Yu began in the Tang dynasty as a courtly dish, prized for its warming, restorative qualities. The milky-white soup symbolized abundance and was served at imperial feasts. Over centuries, skilled Shaanxi cooks adapted the recipe for popular banquets, preserving palace techniques while using more accessible ingredients. Today it remains a signature of Xi’an cuisine, connecting modern diners with a thousand-year culinary tradition.
2. Cultural meaning: A bowl of hospitality and prosperity
In Xi’an, milk soup fish is more than food—it expresses hospitality and generosity. The dish’s generous presentation (often a whole fish or large chunks in a shared pot) reflects local values of warmth and welcome. The creamy broth suggests prosperity and comfort, making it a centerpiece at family gatherings and special banquets.
3. Ingredients and flavor: Why it tastes so special
– Main ingredient — Yellow River carp: Fresh, firm-textured carp from the Yellow River is traditional; its clean taste and firm flesh hold up to slow cooking.
– The “milk” in the milk soup: No dairy is required in classical technique. Chefs briefly sear bones and then boil at high heat so fish oils emulsify into the stock, producing a naturally opaque, creamy-white broth.
– Supporting flavors: Bamboo shoots (or yulan/sliced tender shoots) add crunch, Jinhua ham contributes savory depth and aroma, and shiitake mushrooms bring an earthy note. Together they create a balanced, savory profile—rich but not heavy.
4. Cooking method: The art of making milk soup fish
1. Clean and cut the carp into pieces, marinate briefly with salt and cooking wine to remove fishiness.
2. Heat a wok or pot with pork fat or cooking oil, stir-fry scallion segments and sliced ginger until aromatic.
3. Pan-sear the fish pieces until both sides are lightly browned to lock in juices, then add a splash of cooking wine. Pour in enough prepared “milk stock” or plain water to cover, and add bamboo shoots, ham slices, and shiitake mushrooms.
4. Bring to a rapid boil, then reduce to low and simmer about 20 minutes until the broth turns milky-white and the fish is fully cooked.
5. Season simply with salt and white or black pepper, garnish with chopped cilantro, and serve hot.
5. How to enjoy it: Tasting tips
Milk soup fish is traditionally served in a communal pot—kept warm over a small flame—and eaten family-style. The recommended order: first sip the milky broth to appreciate its delicate, layered flavor; then taste the fish—dip it lightly in a ginger-vinegar sauce if you like—to cut any residual richness. Don’t forget the bamboo shoots and mushrooms; they soak up the broth’s umami and are a delicious counterpoint.
6. Where to try it in Xi’an
For authentic versions, visit long-established restaurants that specialize in Shaanxi cuisine. Notable choices include Xi’an Restaurant (Xi’an Fanzhuang) and Lao Sunjia Fanzhuang. These time-honored eateries are known for faithful techniques and generous portions. To avoid crowds, reserve ahead or dine outside peak hours.
7. Simple home version
While exact restaurant techniques can be hard to replicate, you can try a simplified home method:
1. Use fresh carp or sea bass, ham slices, shiitake, and canned bamboo shoots if fresh are unavailable.
2. Marinate fish pieces with salt and cooking wine for 15 minutes.
3. Pan-sear fish with ginger and scallion in oil until lightly golden.
4. Add boiling water, ham, mushrooms and bamboo shoots; boil hard for 10 minutes, then simmer 10 more minutes—watch the broth turn creamy.
5. Stir in a small amount of milk (optional) for extra creaminess, season with salt and white pepper, garnish and serve.
Milk soup fish is a dish of time, heat, and careful technique—an edible bridge between Tang dynasty banquets and modern dining. When in Xi’an, plan a meal to savor this historic specialty: its warm, savory broth is as much cultural experience as culinary delight.
