Fanjia preserved meat as early as the end of the Qing Dynasty in the Guangxu period, from the chef's hometown of Shaanxi Lantian Fan Bingren moved his family to Xi'an City. In the old days, merchants and celebrities gathered in the area of the South Courtyard Gate, selling steamed buns with preserved meat along the street. In the meantime, Cixi took refuge in Shaanxi Province, her royal chef in the process of purchasing and Fan Bingren familiar with the use of seasonings in the palace meals and mastery of the fire power to teach. Good at studying the culinary arts of Fan Bingren after repeated study and try, and to peers to ask for advice, cut, and finally formed a unique set of preserved meat production methods, which is known today for Xi'an, "Xi'an first store" - "Fan family preserved meat" in its original form.

The first store in Xi'an

In the 1920s, Fan Fengxiang, the second-generation heir to the "Fanjia preserved meat", worked as a chef in the capital and then came back to Xi'an to take care of the family business, and he continued to summarize and improve on the basis of his predecessor's. In particular, his recipe for cooking the meat was very good. In particular, he developed several spices and auxiliary ingredients in the recipe for cooking meat, which led to a technological revolution in the color, aroma, taste, shape and scientific nutrition of preserved meat. Exclusive formula coupled with the Fan family's long-term integrity-based management, making the "Fan family preserved meat store" to a new level.

Today, the Fan family has gone through a century of vicissitudes. With the further acceleration of China's marketization process, the people's standard of living further improved, Fan family third-generation heir Fan Shaohua in adhering to the ancestors "seriously do things, thick and moral" business philosophy, adhere to the Fan family bologna meat craft excellence, optimization and adjustment of business varieties. To explain to you a new concept of "Xi'an first store".