A Beiyuanmen stall making fried persimmon cakes to order, a Xi'an snack with a crisp shell and soft, mildly sweet filling.
Huanggui Persimmon Cake occupies a small stall on Beiyuanmen making shi zi bing, Xi'an's fried persimmon cake, to order throughout the day. The dough is worked from mashed persimmon pulp, traditionally sourced from orchards in Xi'an's Lintong district, mixed with glutinous rice flour, then filled -- plain, with sweet red bean paste, or with a walnut-and-sesame mixture -- and shallow-fried until the outside turns golden and slightly crisp while the inside stays soft. The result is markedly less sweet than it looks, closer to a warm, gently spiced fruit pastry than a sugary dessert. Cakes are made in small batches and served warm, so a short wait for a fresh batch is normal, especially in the cooler months when persimmons are in season and demand is highest. The stall is a stand-and-eat setup like most of Beiyuanmen, with cakes handed over in a small paper wrapper for eating on the move. There's no seating, and the shop closes when the day's supply runs out on busy evenings, so an earlier visit is safer if trying a specific filling matters.
| Price | $ |
|---|---|
| Hours | 10:00AM-9:00PM daily |
| Dress code | Casual |
| Reservations | No reservations; order at the counter. |
| Address | Beiyuanmen Street, Lianhu District, Xi'an 710002 |
Signature dishes
- Shi zi bing (persimmon cake, plain) — ¥5 (~$0.70) each
- Persimmon cake with red bean filling — ¥6 (~$0.85) each
- Persimmon cake with walnut and sesame filling — ¥6 (~$0.85) each
Good to know
- Known for
- A Beiyuanmen stall specializing in shi zi bing, a fried persimmon-dough cake with a crisp shell and a soft, sweet, non-cloying filling, made from local Lintong-district persimmons.
Weather through the year in Shaanxi
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Shaanxi.
Location
Beiyuanmen Street, Lianhu District, Xi'an 710002
34.2666, 108.9503 View on map
Highlights
- Shi zi bing made from mashed persimmon pulp and glutinous rice flour
- Plain, red bean, and walnut-sesame filling options
- Fried to order in small batches, served warm
- A Lintong-district specialty adapted into a Beiyuanmen street snack
Tips for visiting
- Ask for a fresh batch if the display looks like it's been sitting a while
- Persimmons are most in-season in autumn and winter, when the cakes taste best
- Visit earlier in the day, since popular fillings can sell out by evening
- Eat while warm -- the texture firms up quickly once it cools
When to visit
Autumn and winter, when local persimmons are in season
Accessibility
Street-level stall with standing room only, typical of Beiyuanmen storefronts.
Frequently asked questions
What is shi zi bing?
A fried persimmon cake made from mashed persimmon pulp and glutinous rice flour, with a crisp shell and soft, mildly sweet filling.
Is it very sweet?
No, it's notably less sweet than it looks, closer to a gently spiced fruit pastry than a sugary dessert.
What fillings are available?
Plain, sweet red bean paste, and walnut-and-sesame are the standard options.
Can I sit down to eat it?
No, it's a stand-and-eat stall like most of Beiyuanmen, with cakes wrapped to eat on the move.