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People living in Vancouver are blessed with delicious flavor foods all over the world .
Among the varieties, there is there is a unique one - Old Xi’an Flavour Snack Restaurant located at Continental Shopping Centre in Richmond. The woman chef of it launched Lao Xi An because of her love and inborn perceptiveness for fine foods.

Very soon,the snacks of Lao Xi’an swept Grand Vancouver,and her Vancouver branch in KINGSWAY is also welcome and frequented by foodies. Subsequently, the third was opened at BURNABY Crystal Mall, and the fourth one is coming soon at DOWNTOWN ROBSON, the busiest landmark community in Vancouver.

Believing in Chinese motto: People are food-based, Lao Xi’an has been making every efforts to cater for Chinese students abroad and travelers there from all corners of the world. Lao Xi’an is not only loved by the Chinese residing in Vancouver, but also popular with peoples of different ethnical backgrounds worldwide.

Lao Xi’an mainly caters for the flavor snacks of Northwest China, wheaten foods, Rouga Mo (Chinese Hamburge), pork & leek dumplings, cold rice noodles , all with mouth-watering colors, aroma and taste.

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Xi’an is located in the middle of Guanzhong Plain of China.

Xi’an was once called Chang An, one of the ancient Chinese capitals. In 1369, the year of Hong Wu of Ming Dynasty in the Chinese history, Feng Yuan Lu, once the seat of Shanxi provincial government in Yuan Dynastin, was renamed as Xi’an Fu, and thus Xi’an got its name.

In the Chinese history, thirteen dynasties made Xi’an their capitals , from Zhou Dynasty to Tang Dynasty: zhou Dynasty, Qin Dynasty, Han Dynasty, the Earlier Zhao Dynasty, the Earlier Qin Dynasty, the later Qin Danasty, West Wei Dynasty , North Zhou Dynasty, Sui Dynasty, Tang Dynasty , successively lasting 1100 years.

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Xi'an Foods
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Niang Pi is, also called “Niang Pi Zi”, a famous Shanxi snack with special taste suitable for all ages.

Jia Pingao, the Chinese famous writer , a local of Shanxi province, once remarked like this : Liang Pi is available in every high street and back lane in Xi’an and every town of Shanxi: one table and a few small stools make a Liang Pi stall. Where there a stall, there are foodies. It tastes fudgy, gooey, sour , spicy , in a word, a delicious appetizer. It is a kind of food that can make its appearance in elegant restaurants as well as on street stalls. In Xian’s luxury hotels , restaurants, at their local flavour snack feast, Liang Pi is a must.

The Lao Xi’an is well known for its careful selection of ingredients, well- developed recipes: white, thin, smooth,soft, chewy and aroma, with the exclusively developed sauce as a big plus. A bowl of Liang Pi is dressed with bean sprouts and sliced cucumber, tastes sour and spicy and sweet, well sought after by foodies everywhere.

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Rouga Mo is a well known falvor snack of Xi’an, joying a good reputation of Chinese Hamburger, whose history can be traced back to the time of the Warring States.

Rouga Mo is made of a superb coupling of two kinds of food: Prince meat juice and Baiji bun. Baiji Bun rolls prince meat juice and Baiji bun into one which exalt each other sensually, allowing each one’s flavour to be tasted to the utmost.
Spice-braised meat is of a long history, well known at home and abroad, and foodies praise it for fat meat being fatty, but not greasy , and thin meat melting in the mouth, leaving behind a faint aroma in the mouth.

Lao Xi’an’s Rouga Mo,Baiji Bun is of crisp outside and aroma of spice-braised meat from within. One bite of the fresh-baked Rouga Mo , with one bite of chewy
Liang Pi, gives out the aroma all over your mouth. The seemingly simple meal passed on for thousands of years fully manifests Xi’an people’s personality of frankness and hospitality.

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The Lao Xi’an is well known for its careful selection of ingredients, well- developed recipes: white, thin, smooth,soft, chewy and aroma, with the exclusively developed sauce as a big plus. A bowl of Liang Pi is dressed with bean sprouts and sliced cucumber, tastes sour and spicy and sweet, well sought after by foodies everywhere.

Saozi Noodle’‘s features generally are: noodle -long, fine and even thickness; Saozi (minced meat)- fresh and aroma; noodle soup - oily red and bright. Qishan Saozi Noodle is of more local flavor: characteristically, thin, chewy, smooth, oily bright, sour, spicy, aroma.

Shou Che Mian (Hand-pulled noodle): Different from hand- stretched noodle. Hand-pulled is wider and thicker, tough and chewy enough, which symbolizes Shanxi people’s personality and temperament: broad-minded, stoutness, straightforward. You Po Mian ( Boiling-oil Sprinkled Noodles ): Spice-braised meat Noodle, You Po Pepper Noodle ( Boiling-oil-Sprinkled Pepper Noodle) are all fine foods that you can not afford to miss.

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Yang Rou Pao Mo of Shanxi is of a history of thousands of years. A verse by Su Dongpo, a Chinese classic, says like this: “ Ganshu’s cuisine has bear jerky while Shanxi ‘s cooking has lamb soup. “ For thousands of years, Xi’an people has never stop innovating, and so Yang Rou Pao Mo now has been improved in color, aroma,taste and shape, thus making it a snack popular both with dignitaries and common people who are never insatiable for it.

The process of Yang Rou Pao Mo is very complicated. Once out of the city of Xi’an proper, it is no longer original, not mention overseas.
But, Lao XI’an’s Yang Rou Pao Mo is equal to that of Fang Shang Yang Rou Pao Mo Restaurant and is better than any other rip-offs of Yang Rou Pao Mo in any other places at home and abroad. The thick soup smells very good; the bun is severed with spicy sauce, sweet garlic --- undoubtedly, a delicious food that can dispel the homesickness of any Chinese away from homeland.

Stewing the soup is a big deal for Lao Xi’an because the soup is vital to a delicious bowl of Yang Rou Pao Mo : put into sheep bones, lamb and more than a dozen spices, salt and other flavorings and stew away until the sheep bone marrow melts in the soup. And then, fill the bowl with the soup and sprinkle chopped green onion, coriander over the surface, and a delicious soup for Yang Rou Pao Mo is ready. Just imagine, thick soup, fine lamb,spicy sauce, a bite of sweet garlic... Cool!

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Stewing the soup is a big deal for Lao Xi’an because the soup is vital to a delicious bowl of Yang Rou Pao Mo : put into sheep bones, lamb and more than a dozen spices, salt and other flavorings and stew away until the sheep bone marrow melts in the soup. And then, fill the bowl with the soup and sprinkle chopped green onion, coriander over the surface, and a delicious soup for Yang Rou Pao Mo is ready. Just imagine, thick soup, fine lamb,spicy sauce, a bite of sweet garlic... Cool!

Biang Biang Mian got its name for it making sound Biang Biang while being rolled and pulled on the cutting board, the same sound being made on pot edge while being dropped into the pot and being taken out of the pot and being seasoned and stirred and being fed into the mouth. Biang Biang Mian with the sounds of Biang Biang described above is of being pliable,elastic and chewy.

“Biang” is said to be by far the most complex Chinese character whose humorous stroke composition epitomizes not only the cultural locality of Biang Biang Mian, but also Shanxi people’s personality and temperament: broad-minded, stoutness, straightforward, thus resulting in the peculiar food culture which Shanxi people are proud of.

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菜单 MENU

酸辣海带丝

Spicy & Sour Kelp

炝拌土豆丝

Spicy Shredded Potato

蒜泥羊肉

Garlic Lamb

腊汁肉

Stewed Pork

腊汁肉夹馍

Stewed Pork Burger

岐山肉臊子夹馍(辣)

Spicy & Sour Pork Burger

孜然炒牛肉夹馍(辣)

Spicy Cumin Beef Burger

西安凉皮

Xian Cold Noodle

麻酱凉皮

Cold Noodle With Sesame Sauce

羊肉泡馍

Pita Bread Soaked in Lamb Soup

西红柿鸡蛋拌面

Noodle with Tomato & Fried Eggs Sauce

西红柿鸡蛋汤面

Noodle with Tomato & Fried Eggs in Soup

西安油泼面

Spicy Oil Noodle with Veg

炸酱面

Fried Sauce Noodle (Zhajiangmian)

炸酱+西红柿鸡蛋双拌面

Noodle with Fried Sauce +Tomato & Fried Eggs

炸酱+西红柿鸡蛋+油泼拌面

Fried sauce plus tomatoes and eggs

拆骨羊肉汤烩面

Boneless Lamb Noodle in Soup

腊汁肉拌面

Noodle with Stewed Pork

岐山肉臊子拌面(酸辣)

Spicy & Sour Pork Noodle

岐山肉臊子汤面(酸辣)

Spicy & Sour Pork Noodle in Soup

酱烧牛肉拌面

Braised Beef Noodle

红烧羊肉拌面

Braised Lamb Noodle

红烧羊肉汤面

Braised Lamb Noodle in Soup

清汤羊肉面

Noodle with Stewed Lamb in Soup

素炒面

Vegetable FriedNoodle

孜然牛肉炒面(辣)

Cumin Beef Fried Noodle

酸汤猪肉韭菜饺(10)

Pork & Chives Dumplings in Hot & Sour Soup

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