Lao Xi'an Restaurant, whose real name is Beijing Halal Xi'an Canteen, opened in 1954 and is the first national first-class restaurant in Beijing to operate Northwest cuisine. The establishment process of the canteen is supported by the national leadership, and strives to produce top-quality beef and mutton steamed buns, so it specially hired the skilled chefs of Xi'an's time-honored steamed bun restaurants "Lao Sun Ji" and "Tong Shengxiang" to join, but the chef has been replaced, and the quality of its steamed buns has declined in recent years. But if you're looking for a hand-broken sheep bubble, the old Xi'an Restaurant is still a good place to go. If you are a first-time taster of mutton steamed buns, it is best to preset enough psychological preparation, hand steamed buns are known as "eat steamed bread for five minutes, break steamed bread for one hour", the reason why it is so time-consuming, is because the steamed bread is dense, and it is usually broken into the size of soybean grains. The bean grain standard is a summary of the experience of Shaanxi diners, and it is usually believed that this size can be cooked thoroughly, and can be hung with juice, and the taste is the best, but some foreign tasters think that this practice is "cost-effective" and low. The practice of "laziness" is still laborious, and in order to put an end to the tragedy of soaking bread in water, the bread will be as dense as a pot helmet and as hard as a wooden plank. It is not difficult to find that you can't play with your mobile phone when breaking buns, and it seems that it is more appropriate to use it for chatting, so it is recommended that you make an appointment with friends to taste together, and it is better to have friends of the opposite sex. There is a handwashing area in the lobby of the restaurant, and the supply of cleaning liquid is sufficient, so that you can keep your hands clean and break bread with confidence. The soup is made from lamb bones, and the fat content of the lamb in the restaurant is high, so we recommend the beef version. Pure Northwest restaurants are relatively rare in Beijing, and many restaurants will improve their dishes, otherwise they will inevitably become noodle stalls along the street, but excessive improvement will also become "four dislikes", Maixiang people are more like a holy place that can provide Northwest noodles, and Yijinyuan is inclusive of all rivers, and has now positioned its own attributes as a new school of halal Cantonese cuisine. The old Xi'an restaurant also has similar shortcomings, its pure northwest cuisine is very rare, although the scorched pork slices and lemon fish rolls are listed as Beijing's famous dishes, but they are not Northwest style, but it is difficult to find a second hand-broken steamed bun shop in the capital, and it is still a must to eat authentic beef and mutton steamed buns. The mutton skewers produced by the old Xi'an Restaurant are prepared with selected lamb hind leg meat, which is its characteristic after marinating and then roasting, but in addition to the fat and tender, the meat is larger, and there is no obvious advantage compared with the high-quality kebab stall, but if you are interested in experiencing the mutton steamed bun, you can taste it together. It should be noted that the shop's kebabs are sold separately in the glass partition at the door, and a deposit of 1 yuan/skewer will be strictly charged.