Name: STILL FANTASY
Address: 6 / F, Fukang Building, 46 South Street, Xi'an
Telephone: +8613389264069
Price range: $$-$$$
Rating: 5

[Taste] Good
[Environment] Good
[Service] Good

【口味】好【环境】好【服务】好

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STILL FANTASY

There are four seasons in a year, 24 solar terms, and 72 phenological phenomena. Chinese food emphasizes eating in season, while Japanese food emphasizes following the seasons and changing with the times. In fact, they all mean pursuing seasonal ingredients to cook delicious food.
Dadong used to do a four-season tasting session, and now it is doing a 24-solar-term tasting session. Although I have never experienced it, I have seen from my friends that the choice of ingredients and the matching of colors, as well as the table layout and lighting are all coordinated with the seasons.
Dadong is definitely the best in color matching in the Chinese catering industry. The Dadong Food Academy on the upper floor of the Beijing Nanxincang store also teaches the course of culinary color science. The decoration style of this store in Xi&#39;an also uses color science. The names of the 17 private rooms are the names of traditional Chinese colors, as are the lighting and decoration.
Let&#39;s talk about the dishes. Braised pigeon should be Chaolu, which is quite popular recently. The taste is delicious and the meat is fresh. I personally feel that it is better than roasted pigeon.
The mustard duck feet are delicious. I ate a lot of them. It is not too spicy, not choking, and a little sweet.
Sunflower chicken, it is said that there are only 10 servings of this in the store, only 5 chickens a day, one open two, now due to the epidemic, not many people, so it can be bought, usually it is directly booked. This chicken should be the second tenderest chicken I have ever eaten.
Braised pork, this is my favorite, with abalone, abalone is fresh abalone, but it has the taste of dried abalone.
The roast duck is a 22-day crispy and non-greasy duckling, the duck skin is paired with caviar, it is directly eaten, the crispness of the duck skin is paired with the freshness and saltiness of the caviar, delicious.
The last dish is a dessert, Shaqi Ma, which looks very good and matches the ginkgo tree in the Ancient Guanyin Zen Temple.
Overall 5 stars, the price is also 5 stars.

Trip Gourmet Awards

No. 2 of Fine Dining  in Xi'an

I went out for a walk today. There is a Southern Shaanxi Mama Cuisine restaurant in Ximutou City. Jiangcheng Restaurant, ordered a gourd chicken, Ziyang steamed pot, and fennel soft pancake, all tasted good, gourd chicken, crispy and delicious, Ziyang steamed pot, fresh soup is delicious, eat in winter to keep healthy, fennel soft pancake, fragrant and soft delicious, good environment and large place. Worth recommending, I will come again next time.

No. 9 of Local Restaurants in Xi'an

This restaurant is located in Zhonglou Fenxiang, on the second floor of the tea city, and is very easy to find. This restaurant should be the most popular on the entire second floor. You need to queue up during peak hours. Their most recommended dish is the yellow croaker, which can be made into many flavors. I have tried every flavor. The most recommended is the fragrant garlic flavor, which is specially designed for people who can&#39;t eat too spicy food but want to eat something spicy. The fish meat is fresh and the size is just right. I also recommend the steamed pot, a traditional cultural dish of Ankang Ziyang County. It is a soup dish with a smooth taste and delicious soup. It nourishes the stomach and is suitable for all ages. It is a must-order dish. Friends who travel can come to Shaanxi to choose a restaurant with confidence.

The Burning Tail Banquet, which means &quot;carp leaping over the dragon gate&quot;, was the protagonist of the banquet in the Tang Dynasty whenever scholars passed the imperial examinations, officials were promoted, or ministers expressed their admiration for the emperor. It is grand in scale, and the dishes range from delicacies from the mountains and seas to livestock and poultry. Each dish is carefully cooked, not only bringing excellent taste, but also containing profound cultural connotations. Although it has gradually faded away, the historical culture it carries is worthy of our in-depth exploration and inheritance.

The Burning Tail Banquet at Xiao Chang&#39;an in the South Gate brings this remnant of the prosperous Tang Dynasty back to life. 28 exquisite dishes are preserved and innovatively designed here to create an unprecedented cultural food feast for diners.

Xiao Roast Duck&middot;Chang&#39;an Roast follows the ancient Chang&#39;an roasting method. The roast duck has a crispy skin like glass, and the duck meat is tender and juicy. The chef slices the duck on the spot, full of ritual sense. You can either roll it into pancakes with cucumber shreds and green onion shreds to taste the classic flavor, or put the duck skin, hawthorn and bread slices into your mouth, the sour and sweet and crispy interweave, the taste is rich.

Jiayi paste originated from Shu, and in the Tang Dynasty, Shu people used soy sauce and yellow beef to stir-fry it. Now after improvement, the beef is tender and chewy.

The delicious taste of the milk soup pot fish is praised by people
It also has an unbeatable view of the South Gate. After the meal, there is an exclusive stamp and a Polaroid photo, leaving a unique memory of this unforgettable food trip.

军军绿豆糕的包装简约质朴，淡绿色纸盒配以传统花纹，打开后可见整齐排列的方形糕体，色泽浅黄泛绿，表面略带油光，触感细腻微润，隐约能闻到绿豆清香混合一丝甜味。

I found a treasure hotpot restaurant with my friends on the weekend. After eating, I just wanted to call crazy! I ordered sauerkraut + spicy cumin double pot. Wow, I felt full of happiness as soon as the pot was opened.

Sauerkraut pot is the favorite of gourmets. It is sour and fragrant and appetizing. Spicy cumin pot is even more popular. It is hot and boiling. The aroma of cumin is tempting. I started to swallow my saliva before I smelled it.

The meat dishes were served, and the real &quot;meat mountain&quot; shocked the audience! The fat beef was rolled in large pieces with clear textures. It was full on a plate. I put it in the pot with chopsticks. It was fat and tender; the beef belly was fat and thin, just the right thickness, and the amount was amazing. It was super satisfying. Yanchi mutton rolls are of high quality, without any smell of mutton, and are fresh and smooth. Beef skewers are a boon for meat lovers. The meat pieces are large, firm and chewy, and the charcoal aroma and the aroma of the ingredients are perfectly blended.

Vegetarian dishes are not to be outdone. The vegetable platter is rich in variety and sweet. The hot pot tofu is tender and plump, and the honeycomb holes absorb the soup. The snacks are all outstanding. The skin of the small crispy pork is as crispy as paper, and the inside is soft and glutinous. The freshly fried meatballs are bitten while hot, and the juice bursts between the teeth. The hot pot cakes are crispy and fragrant, and the more you chew, the more delicious it is. Paired with iced sour plum soup, it is refreshing and sweet, and paired with a bowl of oil-splashed chili sauce, it is delicious with anything.

The service is also thoughtful, and the environment is clean and bright. Families, don&#39;t hesitate, come here for a meal, and you will definitely leave with your hands on the wall!

STILL FANTASY

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