While Shaanxi restaurants often advertise themselves as southern Shaanxi, Ankang is the southernmost prefecture-level city in Shaanxi Province, bordering Sichuan, Chongqing and Hubei, and its location south of the Qinling Mountains contrasts sharply with the northern Shaanxi Plateau, which also gives rise to a richer set of ingredients and cuisines. Lotus Catering originated from Ankang, the brand has been established for more than 20 years, its dishes are pragmatic, rich and frugal, and can be qualified for almost all dining occasions.

Gourd chicken is the most famous dish in southern Shaanxi and is often seen as a tasting target when visiting Xi'an, but Lotus doesn't produce gourd chicken, and you can taste other poultry meats here. Called flower chicken is regarded as a substitute for gourd chicken by the store, its skin is soft and tender, the meat is scattered when touching chopsticks, soft and juicy, and the lotus flower also refers to the standard system to use lotus leaves, but the fragrance is not strong. Northerners do not have the habit of eating wild geese, but the wild goose legs have landed on the lotus, which is a large amount of poultry legs, enough to be suitable for three or two to eat, its muscle fiber is tighter than ordinary chickens, and even mistaken for beef or rabbit meat by individual diners, which is worth tasting. Glutinous rice duck is also cooked with selected leg meat, the skin is crispy, glutinous rice is filled between the meat, the sticky and soft taste is very obvious, there are peppercorn powder, soy sauce flavor, the flavor is not sharp, this cold dish is very rare in Xi'an, and it is also recommended as a signature by the store, which is worth tasting.

Fish such as lobster and shellfish are more suitable for hard dishes because they are rarely visited by customers even in business situations, and fish dishes are more suitable as hard dishes because of their fresh meat and local characteristics. The duckbillfish, also known as the spoon-barramundi sturgeon, is not a precious species, but it is extremely rare in Xi'an and has been seen as a symbol of lotus cuisine since its launch. As a signature dish, the restaurant offers two types of dishes, the head can be stewed or put into porridge, and sauerkraut is added to the flavor, which is very local characteristics; The fish body is steamed with soy sauce, which is more Cantonese than the preparation method. Duckbills only have cartilage around their bodies and no intermuscular spines, so you may wish to pay attention to them when bringing young children and the elderly to eat. Doll "fish" is not a traditional Shaanxi dish, but the breeding base in the province enjoys a reputation in China and has certain local characteristics. The Xi'an store of Shunshui Fish Restaurant, which prefers local materials (selected for the Chongqing Fish Hot Pot Recommendation List), chose baby fish as the finale. Lotus makes baby fish soup, and the mainstream view in the culinary industry is also generally believed that this is the most appropriate solution, and the soup contains yams, cabbage and other accompaniments, and the whole body is milky. The skin of salamander meat is crispy, the meat fiber is not thick, and the tail fat is too rich, and the edible value is weaker than that of soup.

Ziyang steamed pot has a long reputation in Shaanxi, and its origin is Ziyang County, Ankang City. The pork bones in the dish are derived from a cross between Qinbashan domestic pig and wild boar, but customers rarely praise the pork meat without knowing it, and the soup is widely praised for its delicious flavor. Even so, the soup is still rich, with pork knuckles, chicken, radish, egg dumplings, and lotus root slices quite a bit of "messy stew", and the steaming process of the soup will reach 6 hours in the standard process, and the rough but persistent cooking scheme brings an incomparably delicious soup. According to the restaurant's business philosophy, the Ziyang steaming pot can be refilled for free, and almost all customers have the opportunity to use this permission. Discerning Cantonese diners also tend to praise the flavor of the soup – even if it uses more salt than Cantonese soup.

Tartary buckwheat and syrup dishes are another focus of Lotus Restaurant. Buckwheat is buckwheat, this traditional crop is widely cultivated in the north, many people in the northwest still use buckwheat husk core pillow, the popular Korean cold noodles in the northeast also use buckwheat noodles, and the corresponding Shaanxi noodles are dumplings. In the Lotus Restaurant, you can taste both handmade noodles, wheat cakes, and vegetable boxes, while tartary buckwheat rice has a stronger grain flavor, which often makes northerners want to stop, and if you go to Lotus, it is completely necessary to abandon white rice.

Berry water is also one of the business cards of the Northwest region, the berry water is fermented from plants, its taste is cool and slightly sour, often can bring the illusion of "relieving the heat", so the taste effect is better in summer. The dishes in the store are rich, if you like the flavor of the slurry, you might as well taste the slurry beef; For first-time tasters, you can choose from syrup noodles, tofu, noodles and more. The slurry has the word "fermented", but there is no fishy odor, and the audience is far beyond the reach of Beijing bean juice, so tourists may wish to taste it when visiting Xi'an.

Lotus's environmental level is not the top in Shaanxi, but it is still competitive, with a single store operating area of more than 5,000 square meters (as of 2018). The decoration is widely made of wood, marble and other materials, and the hall has a strong sense of space, and contains oriental elements such as lotus, umbrella and Buddha. When dining, the environment is slightly noisy, the air flow of the box is not good, and the privacy is weaker than that of a hotel restaurant. Grassroots service staff are enthusiastic, but sometimes a little nervous, and in terms of attitude, individual staff seem to regard customers as neighbors rather than commercial service objects, which is the characteristic and deficiency of Xi'an catering.