This restaurant is called Meiyang Hall in the Lushan Folk Village. It is said to be the best place here. It costs 40 yuan per person. It is very cool to eat! Good quality and cheap! There are many varieties of snacks, and there are several kinds of noodles! Every variety is also very delicious, and you can eat in Fengming Lake if you are full!

Meiyangguan

The first time the dumpling noodles were also with a set meal, the price increased by 40 during the festival, but it still tasted good. There are many similar farmyards around that make this kind of farm food, not bad.

Bushan Folk Village: Jianhua Homeland integrates catering and accommodation services, tours Zhouyuan Ancient Town, appreciates Xiqiao culture, tastes Bushan dumpling noodles, Bushan Folk Village: Welcome to Jianhua Homeland!

I went with my friends. The store is on the side of the road. There is a parking lot next to it. It is very easy to find. It tastes delicious. The side dishes are rich. The boss is a chef. The dumpling noodles are particularly authentic. It is much better than Xi&#39;an. A good shop!

Beiguo Folk Village is the first village of Shaanxi Folk Customs. The number of reception households and the number of tourists are very considerable. In recent years, the Folk Village has been continuously upgraded and upgraded to improve the environment. Increase the sense of humanism, gain a sense of gain and the taste of real home have greatly improved. It is worth coming back and tasting.

这个家饭馆在岐山民俗村叫美阳馆，据说是这里最好吃的，每位40元，吃的特别爽！物美价廉！小吃品种特别多，面也有好几种！每一个品种还做的十分美味，吃饱了还可以在凤鸣湖消消食！

与时俱进的烹饪理念来岐山，很多人会去美阳馆品尝一下那里的美味，和别处馆子不同，美阳馆不仅很好地传承了岐山餐饮的本色，还顺应了时代潮流，大到雅致的仿古农家宅院装修，小到餐具的精心挑选，都给人以回归内心的舒适感。 创建于光绪二十年的美阳馆，历经沧桑保留至今，开创人候高民是岐山名厨，经他特制的臊子，曾经名冠西府十里八乡。民国时期，美阳馆尽管规模缩小，只卖些面食，但也满足了穷人的需要，在颠簸中幸存下来。新中国成立后，美阳馆开了几家分店，掌舵人候高民对饭菜质量毫不马虎，为了让顾客吃到味正量足的饭菜，候高民夫妇想法子从面条质量和汤汁上下功夫。直到儿子候泰继承衣钵后，他继承父辈传统，保留岐山名宴&ldquo;十碗饭&rdquo;和&ldquo;周都席&rdquo;，并不断学习引进适合岐山人口味的各类特色菜肴。如今候泰的长子媳妇俞红接管美阳馆，她以南方人特有的精明，不仅壮大了老店的名声，还融入了新理念，使得美阳馆成了岐山餐饮界的名牌。精心挑选优质原料，按秘方严格控制关键工艺和工序，确保地道的岐山味，是老字号保持知名度的核心。在俞红看来，秉承先辈厨艺，大胆实践创新，是百年美阳不 衰的法宝，多年来除了主营餐饮业，她还不断研制和开发具有传统风味的西岐名俗食品，先后推出&ldquo;美阳牌&rdquo;臊子面、面皮、油 泼辣子、核桃仁油酥锅盔、农家 醋、手工空心挂面等民俗产品，正是因为他们的开拓，岐山特色美食才能走向全国， 带动相关产业发展和农民增收。口碑相传的卓越品质东北菜总是大锅炖，透着一股豪爽之气；武汉人要快吃热干面，这代表武汉人的干脆；上海人吃炒河虾仁，半个手指肚大小的河虾被一个个剥开取仁，只有他们会吃得这么精细和执着。岐山美食，追求原味与古朴，应用简单的作料，却能烹制出厚重的味道，这说明岐山人看似中庸拙朴，实则心思细腻、讲究细节、随方就圆、充满以柔克刚的智慧。

The cooking concept that keeps pace with the times comes to Lushan. Many people will go to Meiyang Hall to taste the delicious food there. Unlike other restaurants, Meiyang Hall not only inherits the true color of Lushan dining very well, but also conforms to the trend of the times, and the decoration of the elegant antique farmhouse. Small to the careful selection of tableware, give people a return to the inner comfort. Founded in Guangxu for 20 years, Meiyang Hall has been preserved through the vicissitudes. The pioneering person Hou Gaomin is a famous chef in Lushan. After his special dumplings, he was once famous in the ten miles and eight townships of Guanxifu. During the Republic of China, although the Meiyang Pavilion was reduced in size and sold only some pasta, it also met the needs of the poor and survived the bumps. After the establishment of New China, Meiyang Pavilion opened several branches, and the helm of the people waited for Gaomin to be unsloppy about the quality of the food. In order to let customers eat a positive and sufficient meal, the couple thought of working hard from the quality of noodles and soup. Until his son Hou Tai inherited the clothes, he inherited the tradition of his father, retained the Lushan famous banquet &quot;ten bowls of rice&quot; and &quot;weekly seat&quot;, and constantly learned to introduce various specialties suitable for the taste of Lushan people. Now Hou Tai&#39;s eldest son-in-law and daughter-in-law take over Meiyang Hall, she with the southerners&#39; unique savvy, not only strengthened the reputation of the old store, but also integrated into the new concept, so that Meiyang Hall has become a famous brand in the Lushan dining industry. Carefully select high-quality raw materials, strictly control key processes and processes according to secret recipes, to ensure the authentic Lushan flavor, is the core of the brand to maintain visibility. In the view of blush, adhering to the cooking skills of the predecessors, bold practice and innovation, is a century-old magic weapon of beauty Yang. In addition to the main catering industry, she has been developing and developing famous and popular foods with traditional flavors in Xixi, and has launched the &quot;meiyang brand&quot; dumpling noodles, noodles, oil spicy seeds, Walnut oil stew pot helmet, farmhouse vinegar, handmade hollow noodles and other folk products, precisely because of their development, Lushan specialties can go to the country, driving the development of related industries and farmers to increase their incomes. The excellent quality of northeastern dishes passed down by word of mouth is always a big pot stew, with a bold atmosphere; Wuhan people want to eat hot dry noodles, which means Wuhan people are simply; Shanghai people eat fried river shrimp, half a finger belly-sized river shrimp is peeled off one by one, only they will eat so fine and persistent. Lushan cuisine, the pursuit of original flavor and simplicity, the application of simple ingredients, but can cook a heavy taste, this shows that Lushan people seem to be modest and simple, but in fact, they are delicate, pay attention to details, round with the side, full of the wisdom of Jokgang.

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