Depending on the region, the diet has its own habits, and the "cuisine" is closer to an inductive habit, and the history of Shaanxi cuisine is not long, and the birth of this concept is related to Xi'an Restaurant. In the minds of the locals, Xi'an Restaurant is the most important time-honored brand, and its status is unparalleled.

Xi'an Restaurant was born in 1929 and was changed to state-owned after 1958 under the Xi'an Catering Company. At that time, although the restaurant was able to prepare banquets, in more cases, the dishes that could be sold were not much different from those of the small shops along the street today. In order to complete the hard dishes, the company has concentrated elite talents to train new chefs and develop dishes. The revitalization of Shaanxi cuisine reached its peak around 1980, when the propaganda department made its first attempt to link some dishes with ancient books and wild histories, a great success, and Shaanxi cuisine has been closely associated with ancient culture ever since, and it was at that time that marketing schemes to introduce background culture were introduced. After clarifying the trend of "tracing the ancient origins", the research and development work became more and more smooth, and the "Eight Scenic Banquets", "Roasted Tail Banquets" and "Dragon and Phoenix Banquets" and other Shaanxi-style famous banquets were invented in only 3 months and were used in diplomatic occasions.

The R&D work is quite in the air, but it also avoids logical loopholes in ingredients and seasonings, and Tang and Han dishes do not use ingredients such as chili, sweet potatoes, and potatoes from the Americas. The gourd chicken of Xi'an Restaurant does not use chili powder, but chooses salt and pepper toppings. The skin of the fried chicken is often crispy, and the meat is not dry, but the flaw is that the sauce is often not drained, and sometimes it is a little greasy. Looking at Xi'an, the gourd chicken in the restaurant has a good standard, but the gap between the top restaurants is not large. In addition, the store claimed that the gold medal, Qin Tang, and Jinding gourd chicken were cooked with farmhouse chicken, three yellow chickens, and money hemp chickens respectively, but the taste was similar.

Xi'an Restaurant has a strong business attribute, using precious seafood as a hard dish, including 6 South African abalone (a single abalone weighs one-sixth of a city catty). There are about 70 or 80 kinds of cold and hot dishes, and the milk cabbage is the most special, the raw materials are not taken from the back kitchen, but directly "picked" in the cabinet next to the hall to ensure the freshness of the stems and leaves to the greatest extent, and the sesame sauce dipping sauce will not hide the unique freshness of the plant, this is a raw food dish, suitable for summer tasting. Don't miss the innovative moromi ice cream, which is a common sight in Xi'an's street shops, and is praised by diners for its sweet and sour fermented drink, which is not often paired with ice cream in Xi'an, and is decorated with mint leaves. It is also important to note that this dessert contains alcohol.

The above is more innovative, and the dishes such as oily crispy pork, stir-fried nine-hole lotus, stewed three fresh, oily old tofu, and Ziyang steaming pot are more Shaanxi characteristics. Dishes such as squirrel fish and pork knuckle have a local market, but they are rarely regarded as Shaanxi cuisine by outsiders. This fusion was even more pronounced in the past, when in 1980 there were many foreign dishes on the menu of Xi'an Restaurant.

There are nearly 20 kinds of staple food in the restaurant, and the flavors such as meat sandwich buns and biangbiang noodles are authentic, but the portions are not large. If you pursue a full stomach with staple food, you can consider spicy pot helmets, which are different from Hubei, and the mainstream pot helmets in Northwest China are known for their thickness and respect for the fragrance of noodles. The pot helmet in the store has been smeared with black and white sesame seeds before entering the furnace, and the finished product can be served with cooked green pepper segments, and the portion can basically fill the stomach.

There are many branches in Xi'an Restaurant, and its dishes and flavors are similar, and the environment can meet business needs. However, the management is not meticulous enough, many waiters do not have a deep understanding of the dishes, and the service attitude of the foreman is sometimes not as good as that of the grassroots staff. In addition, the restaurant also has the disadvantage of slow serving speed, which is more obvious in the hall.