From the perspective of positioning and style, there are two main types of high-quality Shaanxi restaurants in Xi'an: one is such as Hyatt Lakeside (No.1), which introduces a large number of seafood, mainly for business and group dining occasions; The first type is Jiangcheng Restaurant (No.4), the dishes are plain, and the decoration often has an old-fashioned style, which is suitable for tourists or relatives and friends to have dinner. Zui Chang'an uses the same dishes to take into account the above two dining occasions.

The taste of hard dishes in drunk Chang'an is average. The gourd chicken has no shortcomings in taste, but the muscle taste is bland, and the dipping sauce flavor is weak. The squirrel fish is crispy and full of acetate, and the large lychee belt is soft and tender, which can be satisfying, but not amazing. Guanzhong four bowls belong to the minefield of tourists, no matter in any Shaanxi restaurant, in the face of the "four big bowls", "six big bowls" and "eight big bowls" should be cautious, each store with different schemes, be sure to ask in advance. The combination of drunk Chang'an is retort cake, button meat, steamed pork, and small crispy meat, and few customers eat them all, which is very greasy.

Creative dishes are ingenious, but not too whimsical. Peach kernel elbow jelly is derived from skin jelly, which is a cold dish made from boiled and coagulated pork skin, which needs to be dipped in vinegar and garlic and other dipping sauces to eat. The taste is not greasy at all, and the pork knuckle is added to it to make the meat more fragrant, and the walnut kernels enrich the taste. Purple Sweet Potato Xiu Nanshan is a mountain peak of mashed potatoes, purple sweet potato puree, and pumpkin puree, and the condiment is blueberry jam. This dish looks like a dessert, but it is made of starch, which is also the style of Shaanxi cuisine, and the land of Sanqin is very good at cooking grains, and the raw materials of the staple food can also be turned into dishes.

Most of the other hot and cold dishes have Shaanxi characteristics, and there are not many minefields. Visitors should not miss the Zangzi Stir-fried Stone Pot Jelly, which is a dish made from starch jelly and is very common in Shaanxi. The texture is hardly reminiscent of any staple food, more like a loose jelly, with a meaty and saucey flavor.

Drunk Chang'an staple food is also very rich, with a total of about 20 kinds. The oily and spicy biangbiang noodles are not amazing, but they can represent the flavor characteristics of Xi'an; The iced fish has a sour and spicy flavor for a cool, appetizing sensation. Chrysanthemum tofu soup is the best soup, which is made by cutting the tofu into chrysanthemum shapes, the taste is soft and tender, the shape is ethereal, and the soup taste is quite light, which is most suitable for Shaanxi cuisine with distinct flavors. You can also order osmanthus thick wine to accompany your meal, this sweet and thick rice wine looks like a mash with added sugar, and is sold in many restaurants.

There are two branches in Zui Chang'an, there is no need to be melancholy for the flavor, the dishes of the two stores are exactly the same, and the difference is only in the environment. Nanmen Store belongs to the alley hall, the courtyard lanterns are hung high, the walls and door arches are old, and the guzheng performance brings a little sense of crossing. The bell tower store also arranges guzheng performances, but more business groups are received, the store arranges a dining area for 2-4 people, the tables and chairs are slightly dense, and the dining area for groups of 8 or more people is more spacious, the store service is thoughtful and professional, and the food delivery is fast, which is in stark contrast to the Nanmen store, and the shortcomings of the food delivery are often criticized by customers for not being timely enough.