Xianyang

Almost certainly not. They are modern replicas, often made to look aged. Selling real ancient coins from an imperial tomb site would be illegal. They can still be cool souvenirs if you like the look, but buy them as replicas. A bundle of five replica coins should cost no more than 40-60 RMB. If a vendor insists they're "genuine artifacts," walk away—it's a red flag.

The most flexible option is a DiDi (China's Uber). It should cost around 20-30 RMB for the 15-minute ride. You can also ask your taxi driver from Xianyang or Xi'an to wait or take you there after your tomb visit, though this will cost more. Public buses exist but can be confusing for visitors without Chinese language skills. I found the DiDi app reliable in this area.

No. Stick to bottled water, which is cheap and available everywhere. Even locals boil their tap water. In restaurants, they will provide boiled water or tea, which is safe.

Most places will have spoons, and for noodle soups, a spoon is actually essential for drinking the broth. For the noodles themselves, you can ask for a fork (“chāzi”). They might have one. If not, don't be embarrassed to use the spoon to scoop up noodles. It's messy but works. Watching a quick video on basic chopstick technique for grabbing (not stabbing) noodles before your trip helps immensely.

This is why having cash is your safety net. Before you order, it's smart to look for the QR codes for WeChat Pay or Alipay, usually displayed prominently. If you don't see them, have your cash ready. A simple “duōshǎo qián?” (多少钱？ How much money?) after you finish eating will get you the price.

It's challenging. Vegetarian options exist—liangpi can be made without meat, and there are simple stir-fried vegetable dishes. However, broths are often meat-based (even if you don't see meat), and cross-contamination is certain. Gluten-free is nearly impossible, as wheat is the foundation of the local diet (noodles, flatbreads). Your safest bet is plain rice, steamed vegetables from a more proper restaurant in Qianxian town, or planning your main meals back in Xi'an where there are more specialized options.

Focus on stalls where the food is cooked to order at high heat—like noodles boiled right in front of you or flatbreads coming straight out of a hot oven. Avoid pre-cut fruit or room-temperature items. The vinegar and chili in many sauces have preservative qualities. My rule: if the place is busy with locals, that's a good sign. Their regular patronage means the turnover is high and the food is fresh. I've eaten at these simple Qian County spots multiple times and never had an issue, but everyone's stomach is different. Come prepared with your own medication just in case.

In the village stalls, almost certainly yes. Mobile payment is ubiquitous in China. The roadside workshops are adopting it too, but it's less guaranteed. I'd recommend carrying at least 200 RMB in cash as a backup, especially if you venture to the more rustic workshops. You don't want to fall in love with a piece and have no way to pay for it.

Pick it up. A cheap piece feels surprisingly light and hollow. The glaze will look painted on—flat, uniform, and with perfectly sharp lines between colors. Authentic-style replicas are heavier (the clay is denser), and the glaze has a dripped, pooled, slightly unpredictable look where colors blend naturally. Look at fine details like the animal's face or harness straps; they should be crisp, not blurry.