Qin-style braised meat

Qin-style braised meat

　　In Xi'an, Lao Fan's has almost become synonymous with braised meat. The dish originated during the Warring States period, when it was called "cold meat." Passed down through generations and evolving over time, it eventually became what is now known as Qin-style braised meat. Lao Fan’s braised meat has a history of nearly a hundred years and was first created by a street vendor surnamed Fan. Thanks to its carefully selected ingredients, well-balanced seasonings, expert cooking techniques, and long hours of slow simmering, it boasts a bright red color, tender texture, rich aroma, and remains delicious even after prolonged storage. Diners praise it as “the fat melts in your mouth without greasiness, the lean meat is juicy with no sinew, the meat becomes tender on its own without chewing, and the lingering fragrance stays long after the meal.”

　　　　In recent years, strict adherence to production standards has been enforced, increasing the proportion of lean meat and enhancing the flavor's richness, making it even more aromatic and popular among diners. It has been awarded multiple times as a renowned local delicacy at both provincial and municipal levels. In 1989, it gained further acclaim for its unique taste and was honored with the Ministry of Commerce's "Golden Tripod Award" for quality products. Served in a freshly baked Baiji bun, the combination offers an irresistible blend of tender meat and fragrant bread, leaving a memorable aftertaste.