The 1898-founded restaurant most closely associated with turning yangrou paomo into Xi'an's signature dish, so many later shops in the Muslim Quarter borrowed its name.
Laosunjia has served yangrou paomo since 1898 and is widely regarded as the restaurant that established the dish as one of Xi'an's defining foods -- so much so that many later Muslim Quarter shops adopted variations of its name to trade on the association. The Dong Dajie branch keeps the format diners expect: a bowl and a piece of unleavened flatbread arrive first, and guests tear the bread by hand into small pieces before handing the bowl back to the kitchen, where it's simmered with lamb broth and vermicelli noodles and returned as a finished soup. Both lamb (yangrou) and beef (niurou) versions are on the menu, alongside sour soup dumplings and simple cold sides. The dining room is plain and functional -- Formica tables, bright lighting, a fast-turnover counter-service feel at lunch -- built for volume rather than atmosphere. There's no wine list; tea and bottled drinks are the standard order. Reservations aren't taken, and a queue is normal around midday, so arriving a little before or after the noon rush makes for a shorter wait.
| Price | $$ |
|---|---|
| Hours | 10:00AM-9:30PM daily |
| Dress code | Casual |
| Reservations | No reservations at peak lunch; expect a queue around midday. |
| Address | 364 Dong Dajie, Beilin District, Xi'an 710001 |
Signature dishes
- Yangrou paomo (lamb soup with hand-torn flatbread) — ¥42 (~$6)
- Niurou paomo (beef version) — ¥42 (~$6)
- Suan Tang Shui Jiao (sour soup dumplings) — ¥28 (~$4)
Good to know
- Known for
- In business since 1898 and widely credited as the restaurant that popularized yangrou paomo as a citywide dish, with diners tearing their own flatbread into the bowl before it's cooked.
Weather through the year in Shaanxi
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Average daytime temperature in °C. Figures are for Shaanxi.
Location
364 Dong Dajie, Beilin District, Xi'an 710001
34.2653, 108.9605 View on map
Highlights
- Operating since 1898, credited with popularizing yangrou paomo citywide
- Hand-torn flatbread ritual explained clearly for first-time diners
- Both lamb and beef paomo versions on the menu
- Fast, functional dining room built for volume
Tips for visiting
- Tear the flatbread into small, pea-sized pieces -- the kitchen cooks it faster and more evenly that way
- Arrive before 11:30AM or after 1:30PM to avoid the worst of the lunch queue
- Ask for niurou (beef) if you don't eat lamb
- Cash and mobile payment (Alipay/WeChat Pay) both accepted
When to visit
Just before 11:30AM or after 1:30PM to skip the queue
Accessibility
Street-level entry with generally flat access; tables are closely packed during peak lunch hours.
Frequently asked questions
Why do so many restaurants in Xi'an have a similar name?
Laosunjia's 1898 founding and role in popularizing paomo led many later shops to adopt similar names; this Dong Dajie branch is the original lineage.
How do I eat paomo?
You tear the flatbread into small pieces in the bowl yourself, then hand it to the kitchen to be simmered with broth and noodles before it's served back to you.
Is there a beef option?
Yes, niurou paomo (beef) is available alongside the lamb version.
Do I need a reservation?
No, but expect a queue around midday since reservations aren't taken.