This article is part of our Founder Series, a collection of articles written by Lost Plate’s founder Ruixi Hu. These articles share stories about her journey building Lost Plate to what it is today, and the memories that she has collected over the years.
In the bustling alleys of Xi’an’s Muslim Quarter, where street food and local delicacies narrate the city’s rich history and culture, one small restaurant stands out for its unique flavors and unwavering commitment to tradition. Zhiliang Steamed Dumplings is not just a beloved staple for locals; it’s become a must-try stop for travelers seeking the authentic taste of Xi’an.
The story of Zhiliang Steamed Dumplings began in 1985 when Ma Zhiliang and his wife opened a tiny dumpling shop. Back then, the area was buzzing with factories and business was booming. But as the factories shut down, the shop’s fortunes dipped. It wasn’t until ten years later when the shop relocated to the more central Muslim Quarter area, that business really took off and Ma Zhiliang’s son, who had just graduated from high school, came back to help. Despite the initial struggles, the family’s commitment to quality and service turned things around, building a loyal customer base that has kept them thriving.
Zhiliang Steamed Dumplings is famous for its “soup-filled dumplings” (灌汤蒸饺). These dumplings are delicate little works of art, with a thin skin wrapping around a tender filling. When you take a bite, hot, savory broth bursts in your mouth, delivering a rich, umami-packed flavor. And for dessert? The Eight-Treasure Congee (蜜汁八宝粥), a sweet, hearty porridge made with eight hand-picked ingredients, serves as the perfect comforting end to a meal.
Over the years, Zhiliang Steamed Dumplings has expanded from a small shop to a two-story space, but they’ve never compromised on quality. Every ingredient is fresh, and each dumpling is handmade with care. They still use the same secret recipe for their broth and dumplings which has kept loyal customers coming back year after year.
Zhiliang Steamed Dumplings is more than just a family-run business; it’s a legacy of love, hard work, and dedication. Each dumpling reflects the Ma family’s passion for quality and tradition. “I’ve been running the restaurant for almost 20 years now,” says Ma Zhiliang’s son, “and I wouldn’t have made it this far without my family. My father taught me everything I know about making great food, my mother has always supported me, and my wife and sister have been by my side through it all. Without them, there would be no Zhiliang Steamed Dumplings.”
What really sets Zhiliang Steamed Dumplings apart are the people who eat there. Regulars become part of the restaurant’s story, and many have shared touching memories. One of my favorite stories is about a 94-year-old customer who’s been coming to the restaurant for over 30 years. Despite his age and not being able to walk to the restaurant anymore, he insists on eating his favorite soup dumplings — and the restaurant always makes sure to deliver his order to his home. “It’s these kinds of relationships that keep us going,” Ma Zhiliang’s son said.
Ruixi, the founder of Lost Plate, recalls the early days when she used to mentally prepare her guests for the bustling, lively atmosphere at the original Zhiliang Steamed Dumplings location. The tiny shop was often packed, with steam rising from the dumpling baskets, and the air thick with the savory scent of freshly made dumplings. “We’d always warn our guests that the space was small and the atmosphere might be a bit intense, but that it was all part of the experience,” Ruixi recalls. “Once they took their first bite of those dumplings, all their doubts melted away.”
What started as a local favorite has grown into a globally recognized gem, thanks in part to Lost Plate’s food tours. While most of Zhiliang’s customers are still locals, travelers from around the world now make it a point to stop by. In fact, 70% of Lost Plate guests rank Zhiliang Steamed Dumplings as their favorite stop on Lost Plate’s Xian evening food tour — and it’s not hard to see why.
Lost Plate’s Xi’an Evening Food Tour earned the title of #1 Best Food Experience in the World on TripAdvisor in 2019, and a big part of that success is thanks to Zhiliang Steamed Dumplings. From Day 1, Zhiliang has been a staple on our tour, and it’s still a fan favorite today — a rarity in the food tour world, where we often change stops based on guest feedback. But Zhiliang’s commitment to authentic flavors and quality has kept it a constant, earning the hearts of travelers from all over the world.
Zhiliang Steamed Dumplings is featured on our Xi’an Evening Food Tour, Xi’an Full-day Tour and a favorite on our Uncover Xian’s Ancient Wonders and Hidden Eats 3-day trip. Come for the dumplings, stay for the memories — it’s a taste of history and tradition you won’t want to miss!
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This is a story about how a yak herder, a French grape, and how a forgotten village gave rise to one of the world’s rarest wines. We begin high in the mountains of Yunnan, one of China’s Western-most provinces, where the Mekong River slices through Tibetan foothills and Catholic church spires rise from the center of timeless villages. There we meet Hongxing, a small boy herding yaks for his family in the remote village of Cizhong.
When I close my eyes and think of Chengdu, it’s not skyscrapers or pandas I see first – it’s a smell: chili oil, caramelized sugar, and the comforting aroma of yeast drifting up from sizzling griddles filled with golden half-moons of dough. These are dan hong gao (蛋烘糕), translated directly as egg baked pancakes, and to me they’re my entire childhood wrapped up in a delicious package.
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