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长安味道Flavours of Chang'an

西安古称长安。这里的菜不追求精致，追求准确：火候准、酸辣准、分量准。李良记做的，就是把这份准确带到列治文。Xi'an was once Chang'an. Its cooking does not chase refinement; it chases accuracy — of heat, of sourness, of chilli, of portion. Li Liang Ji brings that accuracy to Richmond.

西安飯莊

01 — 一口锅One pot

锅是主角The pot does the work

陕北的冬天冷，一锅羊肉能顶一整晚。生铁锅蓄热稳，汤面始终微沸，羊肉的油脂和胶质慢慢化进汤里，最后那口汤比肉还金贵。

锅分小、中、大三种：小锅 $68，中锅 $128，大锅 $218。山羊肉每日限量，想吃最好早点来，或先打个电话。

Winters in northern Shaanxi are long, and a pot of stewed goat can hold a whole evening. Cast iron keeps its heat steady, the surface barely trembling, so the fat and collagen dissolve slowly into the broth. By the end, the broth is worth more than the meat.

Three sizes: small $68, medium $128, large $218. The goat is limited each day, so come early or call ahead.

查看招牌菜See the signatures→

02 — 做法Method

三件事，做好就够Three things, done properly

壹

慢炖 Slow fire

陕北铁锅炖羊肉不靠调料堆砌。选的是加拿大洛基山天然牧场的山羊肉，当天宰杀，整块下生铁锅，文火煨到骨肉分离。每日限量。Shaanbei iron-pot goat is not built on seasoning. Goat from natural ranches in the Canadian Rockies, slaughtered the same day, goes into cast iron on the bone and stays there until the meat gives way. Limited every day.

贰

面案 The noodle board

Biangbiang 面、岐山臊子面、羊肉水饺、牛羊肉泡馍——面要现做，泡馍要自己掰。碳水是西安人的底气，也是这张菜单的骨架。Biangbiang noodles, Qishan saozi, lamb dumplings, paomo you tear by hand. Noodles are worked to order. In Xi'an, carbohydrates are the backbone — and they are the backbone of this menu too.

叁

宴客 The banquet table

葫芦鸡、手抓羊排、脆皮牛肋条、蹄筋烧辽参，再加上游水的象拔蚌、龙虾、皇帝蟹——家宴、生日、答谢席，都摆得开。Gourd-shaped chicken, braised lamb ribs, crispy short ribs, beef tendon with sea cucumber — alongside live geoduck, lobster and emperor crab. Enough range for a birthday, a family dinner or a table of guests to thank.

03 — 词典A small glossary

点菜前，先认几个字A few words before you order

肉夹馍Ròu jiā mó: 白吉馍夹腊汁肉，饼要现烤，肉要现剁。西安最有名的小吃，八块钱一个，先来一个。Chopped braised meat pressed into a fresh-baked wheat bun. Xi'an's most famous snack — and, at $8, the easiest way in.
泡馍Pào mó: 馍要自己掰碎，越碎越入味，再回锅用牛羊肉汤煮。掰馍本身就是吃饭的一部分。You tear the flatbread into small pieces yourself; the kitchen returns it to you flooded with beef or lamb broth. The tearing is part of the meal.
浆水Jiāng shuǐ: 菜浆发酵而成的酸汤，清而不冲。用来汆鱼片，解腻比醋更柔和。A pale, fermented vegetable brine, gently sour. It turns up in our fish dishes and cuts through fat better than vinegar.
Biangbiang 面Biángbiáng miàn: 宽如裤带的手扯面，泼上滚油辣子。biang 字五十余画，键盘上打不出来。Belt-wide hand-pulled noodles under chilli flakes seared with hot oil. The character for biang has more than fifty strokes and no keyboard.
甑糕Zèng gāo: 糯米与红枣层层上甑蒸成，绵软甜糯，从前是早市推车卖的。Steamed glutinous rice layered with dates — soft, sweet, traditionally sold from a street cart at breakfast.

锅已经在火上了。The pot is already on the fire.

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