Lao Xi'an Restaurant

The predecessor of Lao Xi'an Restaurant is Xi'an Canteen which opened at No. 20Xinjiekou South Street, Beijing, in October 1954. It was founded by chefs from time-honored brands of Xi'an, Shanxi, including Lao SunJia Restaurant, Tong Sheng Xiang Restaurant, and Hou De FuRestaurant. In 1956, Xi'an Canteen established the joint state-private ownership. In 1970, Xi'an Canteen changed its name to "Xi'an Restaurant". In 1990, after expansion and decoration, the restaurant re-opened and changed its name to "Old Xi'an Restaurant ".
Specialties of Old Xi'an Restaurant include Lamb(/Beef) Paomo, Stewed Iliacus Muscle of Cow, Lamb Skewers, Chinese Yam and Date Rolls, Noodles with Pork, Crisp Meat Pie, Sweet and Sour Tile-shaped Fish, Fried Three Kinds of Meat (i.e. pork meat, kidney and liver), Warmly-mixedKidney Shreds, and Egg Cooked in Iron Pan. Its liquor mainly includes Xi'an famous liquor "Xifeng" and the glutinous rice wine with sweet osmanthus.
It is worth mentioning that Lamb and Beef Paomo cooked by the restaurant has the characteristics of Paomo ( a hot stew of chopped-up steamed leavened bread, cooked in lamb broth and served with lamb meat, sometimes substituted with beef) of Tong Sheng Xiang Restaurant, which“Uses little sweet bone and pepper", and also has the cooking style of Lao Sun Jia Restaurant, which makes soup based onPaomo and makessoup bowl by bowl.