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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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