It is very difficult to search for the Han and Tang Chunqiu with the address of Xinjiekou South Street, it is hidden very deeply, and it suddenly opens up after walking a hundred meters along the sheep intestine alley: the two-storey yellow wooden door is hung with red lanterns, and it seems that the terracotta warriors and horses next to it are very small, which is the Han and Tang Chunqiu that focuses on Shaanxi cuisine. The decoration of the Spring and Autumn Period of the Han and Tang Dynasties is luxurious, its lighting design is very elegant, and the indoor light and shadow effects are dim, but the spotlights will make the diners' attention focus on the dining table, and the ancient tableware is elegant and exquisite, and the exquisite dishes are integrated. The tables, chairs and screens are all in the new Chinese style, but they avoid the same red walls and green tiles in the capital. The popularity of the Han and Tang Chunqiu is very strong, even on weekdays, dinner time needs to be ranked, in order to attract so many diners, it is not enough to rely on the elegant environment, in terms of dishes, the Han Tang Chunqiu also has a unique point. Shaanxi is famous for its noodles, as a wholly-owned restaurant of the Xi'an Beijing Office, the Han and Tang Dynasties have made great efforts to make pasta, with nearly 20 kinds of cakes and noodles, and noodle lovers can feast their mouths. The Three Musketeers of Guanzhong is one of the signature dishes, and the name of the dish is cutting-edge, which actually refers to three types of noodles, and the authentic Xi'an snack - vinegar powder is among them. Vinegar powder is made of barley, wheat, sorghum and other grains used in vinegar fermentation, its elasticity is between rice flour and dough, after chewing, there is a slight soft sticky feeling, the grain aroma gradually diffuses in the mouth, the acidity of the dish is moderate, and does not cover up the aroma of grains. The other two noodles are rice skin and cold skin, respectively with chili vinegar sauce and sesame sauce poured cover, the former is also decorated with soybean sprouts and celery dices, the color and taste are complete, the warm white light makes people full of appetite, although the plating is exquisite, but the sauce is not outstanding, relatively mediocre, the amount of these three points of pasta is moderate, not to the stomach, three or two people can be used as half a staple food, the number of people can only be regarded as a snack to try fresh. Gourd chicken is called "the first taste of Chang'an" is actually a bit exaggerated, but the Han and Tang Dynasties and the Spring and Autumn Festival of its propaganda is not small, as a difficult dish, it has a total of three processes of boiling, steaming and frying, of which the "steaming" is not steamed, but to soak the whole chicken into the soup basin and steam together, in addition to the flavor, but also to keep the chicken soft and tender. The gourd chicken produced by the Spring and Autumn Period of the Han and Tang Dynasties has a crunchy skin and a moderate flavor of muscle spices, but sometimes the fiber is coarse and the taste is average, but on the whole, it is of a high standard among restaurants in Beijing. The cooking method of gourd chicken determines that it is difficult to reach the point of melting in the mouth, and frequent chewing is quite tiring, so it is recommended to try this dish when there are many diners, and the restaurant can provide boning service, which is more suitable for business banquets, and is slightly better than the true love Chinese restaurant in the international trade business district. In addition to the pursuit of local characteristics in the northwest, the Spring and Autumn Period of the Han and Tang Dynasties also advocated improvement, and its bacon and pork sandwich buns used fried pancakes, which not only reduced satiety but also improved the crunch of the taste. The saltiness of the mutton steamed bun has also been reduced, and an additional bowl of mutton soup will be delivered, as for the local hand-broken bun in Xi'an, there is no need to expect extravagance. The most commendable is the syrup osmanthus fish, the slurry water is a variety of green vegetables and potatoes, carrots and other fermented juice, the taste is sour and cool, not heavy, in the northwest is more used to make soup noodles, a wide range of edible slurry fish history is not very long, this dish is widely acclaimed, at present, the store has also added the soup service, which shows the diners' love for this strange food in the northwest, the restaurant is also good in terms of details, the fish will be shown to the guests first after being sliced, absolutely fresh. Northwest cuisine is characterized by pasta and mutton, both of which are relatively rough and span a large area, which is inevitably one of the main reasons why Northwest cuisine is difficult to be built as a business banquet dish, but the Spring and Autumn Period of the Han and Tang Dynasties has improved and launched a lot of non-beef and mutton dishes, and these improvements are more prominent in the original characteristics, which is not easy. If you want to find a pleasant environment in the Northwest restaurant for business banquets, the Han and Tang Chunqiu is an excellent choice, but the Northwest gourmets do not need to avoid, the Han and Tang Chunqiu are only slightly lighter, and its improvement is mainly for meat dishes, its pasta is more in pursuit of the original taste, the chefs are from Xi'an, the skills are trustworthy. The service of Hantang Chunqiu is more thoughtful, but the checkout payment is slightly delayed, although there is a parking lot, but the space is small, not only that, the nearby area of the restaurant has the problem of parking difficulties, which requires extra attention.