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Shao Shao Ke - Shaanxi Desert Cuisine Restaurant

According to legend, villagers from Lantian County in northern Shaanxi would leave their hometown to find work in different places during the farming off-season. Carrying a knife and two ladles, they would "set up a banquet" wherever they went for those in need, while also getting a meal and some new experiences. This is how "Shao Shao Ke" came about, meaning "a person who can cook."

As soon as you step into "Shao Shao Ke," it's like entering a cave dwelling. The hundreds of patchwork quilts, paper cuttings, and folk paintings, along with Qin opera and mountain songs, transport us to the distant northwest. The炕 (kang) cooking, desert border cuisine, and drinks, as well as the ancient capital Xi'an's recreated dishes, let us truly touch the yellow earth. The most famous dish is the "Pao Mo" (soaked bread), made with a rich broth simmered from beef bones, marrow, meat, tendons, and dozens of spices, then cooked with fragrant braised duck blood, seasonal vegetables, and beef shank, making it particularly aromatic and delicious...

Shaanxi is the starting point of the ancient Silk Road, a hub for foreign spices, and has been home to a mix of Hu and Han people. Xi'an, having gone through 12 dynasties, preserves the imperial dishes and traditional snacks from each era. With the owner's deep knowledge of traditional Chinese medicine and expertise in using spices, although the dishes mainly feature complex flavors of salty, fresh, sour, spicy, and pungent, they insist on "one dish, one flavor" standing out. In 2007, it was selected as a three-star quality restaurant in the "Catering Review."