Looking at all parts of China, Shaanxi noodles are outstanding, and meat and vegetarian dishes are all shortcomings. However, southern Shaanxi cuisine can be regarded as a counterexample, and the gourd chicken, which has repeatedly appeared in tourism promotions, is regarded as southern Shaanxi cuisine by the locals. Jiangcheng Restaurant is an orthodox cost-effective Shaanxi restaurant, although it has been open for several years, the restaurant is still one of the most popular restaurants in Xi'an, and for tourists, Jiangcheng Restaurant is also an excellent Shaanxi taste experience hall.

Gourd chicken is a widely controversial business card of Shaanxi cuisine, this kind of fried chicken dishes include steaming, boiling, frying and other processes, and there is no thick batter in the frying stage, so it can get the most original crispiness, even better than the products of some Western fast food restaurants in China; The taste of chicken is different, high-quality gourd chicken can achieve a non-chai taste, but due to the limitation of the preparation method, it is difficult to add icing on the cake, and it is often considered to be not much different from ordinary fried chicken. The gourd chicken in Jiangcheng Xiaoguan is not pre-cooked, but the whole chicken is marinated and steamed and fried directly, and its skin is charred and crispy, and it will turn into slag when sipped, which is a commendable level. The chicken also has no dry wood taste, and the salty aroma is brought by the marinating process, but the taste does not penetrate deep into the meat next to the bones. In order to make up for the thin flavor of the meat, the gourd chicken is often served with dipping sauce, and the dry pepper and pepper condiments provided by the restaurant are very good, and the spicy taste is sharp, and then the pepper fragrance is even better, and the quality is superior in Xi'an.

On average, about 40% of the seats (tables) in Jiangcheng Restaurant order gourd chicken, and Ziyang steamed pot is almost a must-eat on the table. This southern Shaanxi soup has a Cantonese style and is rich in soup ingredients, including pork bones, pork knuckles, chicken, radish, egg dumplings, lotus root slices, etc. The most peculiar thing is that the dish is steamed, and the soup and ingredients are prefabricated into cooked food, and then mixed and steamed instead of simmered over an open flame, so the soup will not reach a boiling state, the heat transfer is not strong, and the soup will not become dry and chewable, and the edible value is much higher than that of Cantonese soup residue. The steaming pots in the store are steamed for more than 4 hours, and the egg dumplings and white radishes are the most praised, and the soup is also perfect when measured by the standards of Shaanxi cuisine. For tourists, the flaw in the soup lies in the salty flavor, which is caused by the style of Shaanxi cuisine, which uses more salt than Jiangsu, Zhejiang and Cantonese cuisine, but even so, the taste of the dishes is still widely praised by tourists.

In addition to gourd chicken and Ziyang steaming pots, there are also boiled fish and other pots that are considered specialty, but the best place to taste them is in Sichuan and Chongqing. Sour dishes such as boiled lotus root slices are typical local dishes, and the characteristics of rice skin and gluten are more distinct, and the dishes are made of rice and noodles, which are closer to the staple food. If you're in the mood, you might as well try the Hanzhong three-color cold skin, which is mixed with buckwheat and spinach juice, and the taste is different from that of ordinary street restaurants.

There are a lot of wild vegetables in Shaanxi cuisine, which is not common in other cuisines, if you want to accompany your meal, you can consider alfalfa vegetables mixed with tofu. Alfalfa is actually a clover, and the dish mainly takes its stem, and the finished product is semi-dry and has a certain chewy feeling. Compared with the fishy smell of plants and trees, the characteristic flavor of rapeseed oil is more obvious in the dishes, which is also a major feature of Shaanxi cuisine, and there are diners who like this special taste, and there are not a few diners who are not adaptable, but compared with the "four small pieces of Hanzhong" that is known as the "intangible cultural heritage", the audience of rapeseed oil is actually wide.

In terms of environment, Jiangcheng Restaurant has no advantages, and the store is not spacious. There are about 3 private rooms, and there are only about 5 tables for 8 people or more in the hall, and there are no partitions for 4 people with small tables or booths. This makes the restaurant almost always noisy, and if you are looking for elegance, the bistro is far from the best choice, but this noisy atmosphere is also a reflection of life in Xi'an. The grassroots service staff are not as cautious as the hotel catering, but they follow up quickly, and the service is generous and thoughtful, bringing an experience that matches the style of the store.

Even on weekdays, Jiangcheng Restaurant is often full for dinner, especially around 19:00, so it's best to book in advance or stagger your meal.