胡饼
胡饼，以面为之，中有肉馅，以炉烤之。长安市上，胡饼铺林立，价廉味美，士庶皆食之。有以羊肉为馅者，有以芝麻为面者，各随其好。
葡萄酒
西域以葡萄酿酒，色如琥珀，味甘而烈。唐太宗破高昌，得其酿法，乃于长安自酿。自此葡萄酒入中土，上至宫廷，下至酒肆，无不饮之。
蝎子酱
岭南人取活蝎，以沸水烫杀，去毒尾，捣为酱，以之蘸食。云味极鲜美，初食者多惧之。又有以蜂蛹为食者，油炸食之，酥脆可口。
驼峰
驼峰，以骆驼背上肉峰为食，视为珍馐。取之须趁活时割下，否则味减。唐人宴客，有驼峰者为上席。其肉肥而不腻，入口即化。
Hu-bing (Foreign Flatbread)
Hu-bing (foreign flatbread) is made from flour with a meat filling, baked in an oven. On Chang'an's streets, flatbread shops stand in rows — cheap and delicious, eaten by elite and commoner alike. Some use lamb filling, some coat the surface with sesame, according to preference.
Grape Wine
The Western Regions make wine from grapes — amber-colored, sweet yet potent. When Emperor Taizong conquered Gaochang, he acquired the brewing method and began producing it in Chang'an. From that point, grape wine entered the Central Plains — from the court to the tavern, everyone drank it.
Scorpion Paste
People south of the mountains take live scalds, scald them in boiling water, remove the venomous tails, and pound them into paste for dipping. They say the flavor is extraordinarily delicious, though first-time eaters are mostly terrified. Others eat fried bee pupae — crispy and appetizing.
Camel Hump
Camel hump — the fatty hump of a living camel is considered a delicacy. It must be cut while the animal is alive, or the flavor diminishes. When Tang hosts entertained guests, camel hump on the table signified the highest honor. The meat is rich but not greasy, melting on the tongue.