18 Popular Foods That Start with X

Xiaolongbao is a traditional Chinese steamed bun, known for its delicate and thin skin. It is typically enjoyed as part of dim sum and is a culinary symbol of Chinese dining.

Its name comes from the small bamboo steaming basket locals use to make it, which is called xiaolong (literally “little dragon”).

Minced pork is the standard ingredient for the filling, but modern versions can include plant-based food, seafood, or Western delicacies like foie gras and black truffles.

Ideally enjoyed hot, Xiaolongbao lets you savor the savory juices oozing from its rich filling.

While it is often served on its own or with sauces (such as a mixture of soy sauce and rice vinegar), locals may enjoy it with a clear soup, creating a kind of dumpling soup.

Xmas Cookies, also known as Christmas cookies, are a festive treat popular in many countries, especially in the United States and Europe, during the Christmas season.

These cookies come in various shapes, sizes, and flavors, often decorated with icing, sprinkles, and other colorful adornments.

Traditional flavors include gingerbread, cinnamon, peppermint, and vanilla. Xmas Cookies are a hallmark of holiday baking and are often made in large batches to share with family and friends or to leave out for Santa Claus.

Among the many varieties, you can enjoy gingerbread men, sugar cookies, thumbprint cookies, and snickerdoodles.

Xmas cakes, also known as Christmas cakes, are a hallmark of any Christmas celebration. They are usually made from an ordinary cake, ideally a fruitcake, that contains a lot of alcohol-soaked dried fruits, spices, and colorful icing.

This type of cake is a common sight in many Western countries as well as a few Asian ones, such as the Philippines, Japan, and India. It often boasts a rich, moist texture, a deeply sweet and flavorful taste, and an excellent shelf life.

XO Sauce, nicknamed “caviar of the Orient,” is a must-try delicacy if you visit Hong Kong or the southern provinces of China. It was created in the 1980s by the chefs of colonial-style hotels in Hong Kong (which one is a debatable matter).

While the name “XO” came from XO cognac (as in “extra old”), this sauce doesn’t contain this liquor at all. Its main ingredients are seafood (such as dried scallops and shrimp), Jinhua ham (a premier dry-cured ham), and spices. They are costly foodstuffs, hence the high price tag.

So why XO? At that time, XO cognac was a trendy beverage whose value matched the exquisite sauce, so the connection led to the current name.

The possibilities with XO sauce know no bounds: you can add it to virtually any dish, from meat and seafood to tofu and noodles. Its complex flavor profile, comprising sweet, savory, and smoky notes, won’t let you down.

Xacuti, alternatively spelled as Xacutii or Chacuti, is a special curry that hails from Goa, India. It can get extremely rich and spicy thanks to a combo of dried red chilis, grated coconut, and white poppy seeds. This flavorful curry goes with a side of fragrant rice.

The traditional source of protein for the dish is chicken. When the Portuguese ruled Goa, they influenced the recipe by bringing other meats like beef and lamb to the recipe. Nowadays, there is another vegetarian version made with mushrooms.

Xôi is a traditional Vietnamese dish made from glutinous rice, often combined with other ingredients like mung beans, corn, and meat. You can find it everywhere in Vietnam, from street food stalls to special parties.

Xôi can boast many colors, with the red hue from gac fruit extract and the green hue from pandan leaves as the most common.

There are two main xôi categories: sweet and savory. The former usually serves as desserts and snacks, while the latter can be a full meal, usually breakfast or brunch.

The distinction lies in the add-ins. Sweet xôi include beans, corn, fruits (such as durians and mangoes), or coconut milk. By contrast, the savory variety consists of meaty ingredients like chicken, fish, fried eggs, Chinese sausage, and so on.

Xanthan gum is a popular food additive made by fermenting simple sugars with bacteria Xanthomonas campestris. Since the sugars are derived from such sources as dairy, wheat, or soy, xanthan gum may not be suitable for a dairy-free or gluten-free diet.

However, it is safe for most people, even if used in large amounts. Its primary use is to thicken foods, keep their textures from changing, or work as a stabilizer to keep the ingredients in place.

Xylitol is an artificial sweetener and is classified as an alcohol sugar because its structure is similar to both alcohol and sugar. It is available in the form of white or colorless crystals that can dissolve easily in water.

Xylitol is derived from xylose, a sugar isolated from wood. Its production involves a process called catalytic hydrogenation.

While not popular with household cooks and bakers, it has widespread uses in many manufactured products, such as chewing gums, confections, drugs, etc. One reason for this is perhaps that it doesn’t caramelize like sugars.

Xnipek, alternatively spelled as Xnipec or Ni’peek, is a sour and spicy sauce made with habanero peppers, bitter orange juice (or a mix of orange juice and lemon juice), onion, spices, and salt.

The Yucatán peninsula, which includes parts of Mexico, Guatemala, and Belize, is home to this tongue-burning sauce.

Its literal translation is “dog snout” because people say that it is so spicy (made with habanero peppers) that anyone who eats the sauce will have a runny nose like a dog’s.

Xnipec can go with a variety of Mexican dishes. It is similar to salsa, especially the pico de gallo variety. You may find it in restaurants under the name of Yucatecan sauce.

Xouba is a type of small, blueish sardine that is commonly found in the autonomous region of Galicia (Spain). Locals often grill and serve the dish with cornbread, pickle it, or use it to fill empanadas (Spanish turnovers).

However, the most popular serving idea is probably to stew Xouba and pair it with Cachelos (a Spanish dish made from boiled potatoes). This combo is a Spanish summer delicacy you won’t regret trying.

Xampinyons en Salsa is a popular dish in Catalan cuisine, originating from the Catalonia region of Spain.

It features mushrooms (xampinyons) cooked in a rich and flavorful sauce. The sauce typically includes ingredients like garlic, onions, and sometimes a splash of white wine, creating a savory and aromatic dish.

This dish is a staple in Catalan home cooking and can often be found in tapas bars across the region.

Xoconostle is the fruit of the prickly pear cactus originating from Mexico and known as Opuntia matudae. In fact, Mexicans usually eat it raw, roast it, or make a salad with it.

This exotic fruit looks like a small pear with waxy skin ranging from pale green to dark pink in color. Some people describe its flavor as similar to watermelons and bubble gums but milder and mixed with a considerable tartness. Perhaps pickled watermelons are more like it.

Xidoufen is a warm and spicy soup originating in Yunnan, a province in the southwest of China. That magic comes from the impressive list of spices, including coriander, dry chili flakes, ginger, Sichuan pepper oil, etc.

These things flawlessly complement the comforting flavor of the main ingredient, which is a boiled pea meal. You can replace it with standard yellow pea flour. As for side dishes, flatbreads or Youtiao (Chinese deep-fried dough) won’t go amiss.

Xingren Doufu, commonly known as Almond Tofu, is a traditional Chinese dessert. It’s not tofu in the traditional sense, but rather a sweet, almond-flavored jelly made from almond milk or extract, sweetened with sugar, and often set with agar or gelatin.

The dessert has a soft, smooth texture akin to panna cotta. Popular across China and in Chinese communities worldwide, it is typically served chilled and sometimes garnished with fruits or drizzled with fruit syrup, making it a refreshing end to a meal.

Xi Gua Lao is a traditional Beijing dessert, known for its delicate and refreshing taste. It’s a watermelon-based jelly, made by infusing watermelon juice with agar-agar to create a light and wobbly texture.

The dessert often contains pieces of fresh watermelon and is sometimes embellished with other fruits or nuts. Xi Gua Lao is renowned for its cool and soothing properties, making it a popular choice in the hot summer months.

Xigua popsicle is a frozen treat made from xigua, the Chinese word for watermelon. These popsicles are popular in China and other parts of Asia, especially during the warm summer months.

They are typically made by blending fresh watermelon juice with sugar and freezing the mixture in popsicle molds. Some variations may include additional flavors like mint or lime.

Xavier soup is an appetizing Italian dish made of chicken and parmesan dumplings. It is named after St. Francis Xavier, one of the founders of the Society of Jesus, who greatly aided the establishment of Christianity in many Asian regions. He is the patron saint of missionaries.

The soup carrying his name is often served on his feast day – December 3. Its main star is the dumplings bathed in rich chicken stock, which are made from a mixture of flour, butter, heavy cream, egg yolks, and parmesan cheese. But the key flavoring is a handful of fragrant parsley.

Xavier steak is a combo of grilled steak and asparagus covered with Swiss cheese. The tender asparagus stems are put on the steak before you pour the creamy cheese on top.

This nourishing X-initialed dish apparently debuted in 19th-century New York, but the origin of its name remains a mystery to this date.