In each city, the flavor of the sprouts is adjusted according to the local taste, but the adjustment is not a change or modification of the dish, but simply an increase or decrease in the amount of seasoning. Xi'an Bud Zhuang has a pronounced sour and spicy flavor and is seasoned with fresh plants, such as lime, lemongrass leaves, jinbuchang, mint and shiso in almost every dish.
Made from rice milled and light, the white shape of the Vietnamese rice paper rolls is served with four fillings: prawns marinated in Phan Thiet, roast beef with lemongrass, dragon fish and coriander. The fresh rice paper rolls are yellow and green, and they are sweet and sour when dipped in fish sauce sauce. The taste of Vietnamese-style homemade tofu is also surprising. The tofu is fried until golden brown on the outside, but the inside is still tender, which is similar to Yunnan tofu, and it is eaten with Thai pepper and hot and sour sauce, which is full of Southeast Asian flavor.
The production of Vietnamese noodles at Locomotive No. 1 is relatively inferior, the soup is not thick enough, and it is obvious that there is not enough time to hang the soup. The quality of beef and beef tendon is acceptable, but the beef balls have too much starch and poor taste. The taste of tom yum gong powder is also slightly lacking, the texture of the soup is thin, too little coconut milk is added, and the whole soup is only spicy and sour, which is not too much to describe as "hot and sour powder".
The restaurant is decorated in green tones and has a tropical atmosphere with coconut palms and straw huts for a fresh atmosphere. The level of service personnel is uneven, and some of them are scattered, and customers need to urge themselves to serve tea, order, and refill water.
