Name: 72SEVEN TWO
Address: 长安国际E座楼下, Xi'an
Telephone: +8617392594227
Price range: $$-$$$
Rating: 5

The atmosphere is very exciting, and I can&#39;t help but get agitated with the music.

气氛蛮很嗨，会跟着音乐不由的躁动起来

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72SEVEN TWO

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.

Awesome restaurant. Super tender steak
[Taste] Good
[Environment] Good
[Service] Good

[Taste] I have to say that this is one of the best Beijing pots I have eaten in Xi&#39;an. The meat is full of meat flavor. The meat used by the boss is absolutely excellent. The sesame paste is also moderately salty and delicious. It is not greasy.
[Environment] The environment is very unique and quiet, which makes people feel comfortable.
[Service] The service is OK. Sometimes it is understandable that there are too many customers to serve.

72SEVEN TWO

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