Founded in 2006, Chang'an No.1 is one of the most representative high-end Shaanxi restaurants in Xi'an. In 2011 and 2012, the restaurant was named one of the "50 Best Restaurants in China" by Food & Wine magazine, and has a reputation abroad, including former NBA athlete Kobe Bryant who chose to try Chang'an One when he visited Xi'an.

There is a relative lack of meat food in Guanzhong, and if a restaurant wants to get rid of its positioning as a cheap restaurant, it is bound to develop and introduce meat hard dishes, and Chang'an No. 1 will launch innovative dishes every year. Taizong hangs the roast pork by thinly cutting and frying the pork neck, and then uses cooked leeks to hang it on a small wooden frame carved with armor. The neck meat has no crispy texture and meaty aroma, and it is only when eaten with Shaanxi salty and spicy dipping sauce that it shows its taste. Created in the same period, the silk phoenix claw is even more outstanding, although the name is phoenix paw, but the dish is made of goose intestines wrapped in pig's trotter tendons, the taste is crisp, according to the standards of Shaanxi cuisine, its flavor is too spicy. Chang'an No. 1 pays the most attention to creative dishes, but only from the perspective of flavor, this section is the shortcoming of the store. Hanging roast pork and phoenix feet have existed since the beginning of the store, and compared with other creative dishes, their flavor is already excellent. There are also abalone, bird's nest, lobster, grouper, foie gras and other meals in the store as the top brand, and the preparation method deviates from the habit of Shaanxi cuisine, so I will not go into detail here.

Affected by the policy, in 2012, Chang'an No. 1 began to transform, trying to become a thrifty Shaanxi restaurant. Its traditional dishes are no longer only gourd chicken and Ziyang steaming pot, but also "low-end" Shaanxi cuisine, and the limelight has even changed from painstaking innovation to hard dishes. Ma Shi (food) became a hit as soon as it was launched, this is a Guanzhong soup water pasta, similar to cat ears and pimple soup in other regions. In addition to knuckle-sized gnocchi, the soup also includes diced vegetables and shrimp, which has a flavor of grains, vegetables, and meat, and is more refined than those produced by street shops.

Similar sophistication is reflected in almost all staple foods, which are known to be the main focus of Shaanxi cuisine, and many restaurants have chosen to reduce portions so that customers can taste more dishes. Chang'an No. 1 produces a pocket version of the meat sandwich bun, known as "true love and a mouthful of fragrance", and its size is ridiculed by customers as Oreo; Di Gong noodles are a narrow version of handmade biangbiang noodles. The flavors such as gourd head and pickled bun are also appropriately diluted, and the taste is more acceptable to tourists. However, Shaanxi-style soups such as hot and sour soup are rich, and the flavor of local characteristics such as pepper and acetic acid is enhanced.

In terms of decoration, Chang'an No. 1 pays attention to the charm of the ancient capital, and the sculptures and objects in the store all reveal the imagery of the Qin and Tang dynasties, and even the stone carvings of the eight horses of Zhaoling are also used for wall decoration. The service of the store is also in line with the positioning style, almost all dishes have "culture", and the cold dishes such as garlic eggplant and sour celery are also named after Li Yuanba and Wei Zheng. According to the management habits of the restaurant, the waiter must recite the "story" behind each dish to the customer with feelings, and there are more than 100 kinds of dishes in the store, and new dishes are often introduced, which is a great test of memory ability.

In many cases, there are only two or three service staff in the hall who have the ability to introduce the story of the dishes during the delivery, and it is inevitable that one will not be taken care of during the peak period, and the whole picture cannot be taken care of. In addition, the design of the table and chair is flawed, and it is difficult to stretch the legs and feet after seating. In contrast, the box is more secure, not only well-equipped, spacious, but also more private than the same level of catering, the 35 rooms in the store are above the 2nd floor, and there is a special person at the elevator "handle", almost no one will break into it by mistake. Before 2012, Chang'an No. 1 was mainly for official and business dining, and to this day, Chang'an No. 1 is still suitable for dining in private rooms.