In many cities, there are one or two old Xinjiang restaurants near universities, and although there is no restaurant-style service, it has won the recognition of surrounding students and residents because of its more down-to-earth environment and approachable prices. Many college students also began to learn about Xinjiang cuisine from the Xinjiang restaurant near the school. The same is true for Xi'an Adasi, and it is not an exaggeration to say that it is another canteen of Northwest University, which is popular all year round.
Xi'an is full of noodles and steamed buns, so locals go to Xinjiang restaurants and order staple food more inclined to pilaf to change the taste. Although Xinjiang noodles are famous, they are not as popular as pilaf in Xi'an. Adasi's positioning is very accurate, and there are four kinds of pilaf alone: vegetarian pilaf, minced meat pilaf, lump meat pilaf and lamb leg pilaf, with large portions and diverse tastes, which can meet the taste preferences of different diners. Mutton gives rice a unique aroma, and absorbs the sweetness of radish and raisins, even vegetarian rice is delicious, and lumps of meat and lamb leg meat contain a lot of collagen, which is soft and sticky in the mouth, and has a good taste. It can be said that Adasi is enough to attract diners with pilaf alone.
Other small portions of yogurt, naan, and various stir-fried dishes are also complete, but Adasi's positioning is not only a small gathering of students nearby, but also a lot of hard dishes that can fully meet the needs of large dinners. Roast the whole sheep on the table, the visual impact is full, the sheep scorpion pot is boiling and fragrant, the grilled fish series can be explosive and spicy, and it is a big dish on the table, which can best mobilize the atmosphere. Even if guests want to eat shrimp, treasure fish and other seafood, as long as they book in advance, there is no problem, the method is mostly simple steaming, boiling, and the production is acceptable.
On the whole, the cooking in the kitchen is sufficient, which can fully stimulate the aroma of the ingredients and the taste is medium to high. However, the details are not controlled enough, and there are sometimes seasonings that are too salty, the amount of dishes is too small, and the ingredients are rough, and the production is not stable.
The decoration of the store is more aged, but the wooden tables and chairs are not old, the interior is clean and bright, and the table spacing is wide, which is not cramped. Individual service staff have a fiery style and serious communication, which often causes discomfort, and customers have a lot of complaints about this. However, the service of most Xinjiang restaurants in various places is short, and there is no need to expect too much, so as not to affect the mood of the meal.
