The boss of Gansu, the design of Beijing, the positioning of Shaanxi cuisine, and the dishes of all rivers in the sea, this is the controversial Daqin small banquet. The dishes of the restaurant are some "four dislikes", strictly speaking, there are not many Shaanxi dishes, if you add sweet, green and Ning style dishes, you can make up a table of banquets, this list is aimed at the dietary characteristics of the northwest region, so it is included.

Northwest meat dishes can always be reminiscent of mutton, Shaanxi's famous gourd chicken can be described as alternative, its appearance can not help but remind people of European and American fast food, its production process is not easy, need to go through three processes of boiling, steaming and frying. "Steaming" is not steaming, but the whole chicken is soaked in a soup bowl and steamed together, in addition to the flavor, but also to ensure that the chicken is soft and tender. High-quality gourd chicken should be crispy and tender, and the production of Daqin Xiaoyan is not as good as the local restaurant in Xi'an, the meat is scattered and the taste is soft, but it is not easy for this dish to appear in Shenzhen.

Taste preferences vary from person to person, gourd chicken is popular in North China, Lingnan people are good at cooking chicken, and it is not recommended for consumers who have high taste requirements and prefer the soft and chewy feeling of white-cut chicken. Liangfen is an authentic Shaanxi dish, which is made of starch colloidal solidification, and the taste is not like jelly or pasta, and can be crushed by the lips and tongue. The production of Daqin Xiaoyan has satisfied many consumers, the amount of oil is not much, and the minced meat and diced green onions are very flavorful, but the two people are slightly tired of eating together.

Shaanxi cuisine is relatively independent, and Gan, Qing, Ning, and Mongolian vegetables are close to the "continuous spectrum". In the boiled mutton dish, Daqin Xiaoyan replaces the heavily flavored and hard-to-chew Heng goat (actually a fine cashmere goat) with Tan sheep, which makes stewed mutton and finger lamb optional. The two dishes have almost no gas, the ratio of fat to lean in the hand meat is stable, and the quality control is better than that of Zhongfayuan; The stewed mutton has more diced green onions than in the Ningxia guest house. In a standard process, the staff of the Daqin Banquet will ask guests to avoid heart-pounding condiments such as green onions, garlic, and coriander.

There are also many pasta dishes in the Daqin small banquet. Guanzhong Liangpi has three colors, and the presentation has reached the level of Western food. The shop claims that the red and green skins are soaked in carrot or spinach juice, which does not bring about a difference in taste. The ingredients are available in two styles: sesame sauce and vinegar garlic, which represent the flavor characteristics of Xi'an and Lanzhou respectively. Some diners suspect that this is caused by the chef adding a very small amount of noodle soup, although it is slightly different from the local taste of Xi'an, but the greasy feeling is greatly reduced, and a bowl is not full.

The oily noodles are small and controversial, and the mediocre meat buns are more compact, with diameters close to the length of an adult man's index finger. How to control the amount of pasta is a difficult problem faced by the Northwest restaurant, the taste of the amount of the will attract noodle lovers, so that the restaurant will be reduced to a noodle restaurant, completely abandon the pasta will deviate from the characteristics of the Northwest diet, is likely to make the restaurant style out of shape, Daqin Xiaoyan positioning is a business meal, so the quality of the pasta will be reduced. Although the quality is guaranteed, the pasta control who has never tasted the pot helmet does not need to grow grass separately for this, its taste is hard, the first taste is full of noodle aroma, and the long-term food is a bit boring, in contrast, it is better to choose Huifang beef patty or scallion pancake.

The business characteristics of Daqin Xiaoyan are vividly reflected in the decoration, the pursuit of continuity and unity in all spaces, the floor and washbasin are reminiscent of ancient Qin bricks, the seats are simple and new Chinese style, the box is spacious, and the floor-to-ceiling windows bring good vision, which is the most suitable for business negotiations. Daqin small banquet service is meticulous, storing water and adding tea, and under the premise of obtaining permission, it can stir noodles and noodles for guests. Perhaps the most worrying thing is the restaurant's food positioning, some dishes are often discontinued, and the proportion of Northwest style dishes is not high. The words "Revitalizing Shaanxi Cuisine" are hung on the walls of some boxes in the house, and the person who signed it is Mr. Xi Zhongxun, so it can be speculated that the restaurant owner is spurring himself and looking forward to more Shaanxi cuisine from Daqin Xiaoyan. If you want to observe calligraphy, you can book "Chang'an" and "Lintong" boxes in advance, with a minimum consumption of 3,500 yuan.