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从关中到太平洋，
一锅羊肉的距离。From the Guanzhong plain
to the Pacific coast.
陕西人的厨房不讲花哨。一口生铁锅、一把辣椒面、一碗浆水，火候到了，味道自然就到了。李良记把这套做法原样带来，羊肉现炖、面条现做、凉皮现调。
菜单横跨西安回坊的碳水日常与关中宴席的硬菜：肉夹馍、泡馍、Biangbiang 面，也有葫芦鸡、手抓羊排、游水海鲜。一个人来吃碗面可以，一家人围着铁锅坐一晚上，更好。
Shaanxi cooking is not a cuisine of flourishes. A cast-iron pot, coarse chilli flakes, a bowl of fermented jiangshui — get the heat right and the flavour follows. Li Liang Ji keeps that method intact: goat stewed to order, noodles worked by hand, liangpi dressed the moment you ask for it.
The menu runs from the carbohydrate everyday of Xi'an's Muslim Quarter — roujiamo, paomo, biangbiang noodles — to the banquet plates of the Guanzhong plain: gourd-shaped chicken, handheld lamb ribs, live seafood. Come alone for a bowl of noodles. Better still, bring everyone and sit around the iron pot.
