Taking your advice, we skipped the page of Shaanxi standards, the noodles and breads everyone else was ordering and also skipped most Instagram fodder. We focused instead on the “hot dishes” the server confirmed were from Shaanxi (took a bit of chatter as he initially steered us to shrimp dishes and coffee ribs). Two of us ordered enough food for 4 or 5 people. In order of enjoyability:
House special pig feet The server was most excited by this dish, and we’re glad we trusted him. The combination of cumin, chili powder, and salt common to Uighur grilled lamb made an easy transition to this non-halal dish. Coarse seasonings including sesame seeds, garlic, ginger, and crunchy black soybeans provided traction as I bit into the custardy pig feet, a medium that sustained the potent seasonings with each further bite. Nothing similarly seasoned I’ve had at those chuan ‘er/shaokao/skewers specialists comes even close, and I dare say these have an edge over the $488 whole grilled lamb at Sama Uyghur, which is immensely delicious and you should get if you can gather a group. Anyone know anything about this dish and if it’s actually Shaanxi in origin? I’m curious if the seasonings are also used in their dry pot dishes.
Qin-Tang beef in vinegar : another must get. Light vinegar sauce and chili flakes bolstered the meaty flavor (and some dark soy sauce if I’m not mistaken). This dish is all about the textural variety: beef slices, wood ear mushrooms, those yellow (soybean?) sprouts, and a few pieces of (fish maw or bamboo pith). I wish I got a better photo of this.
House made choujiu : their house-made fermented rice beverage was sweet, with some microscopic fermentation fizz. I rarely drink, so am glad to have followed @sck’s recommendation!
Pork, fish belly, and bamboo : A light, texture focused dish which paired well with some of the heavier stuff. Pork meatballs, with some of the bounciness you get from pork or fish balls, slices of pork belly, baby bok choy in a nuanced savory salty viscous sauce. No bamboo—- seasonal (or maybe it referred to the “tofu bamboo” or to “bamboo pith” which I initially thought was fish maw)?
Egg yolk fish shaped pastries : delicious and sweet egg yolk filling. These tasted deep fried and cracks in the photos show these don’t come out flawless. Whatever… 
(this place is a huge place for Instagram— we watched a mother torture her daughter as she took food photos).
Snow peas and king oyster mushrooms: lighter fare, well prepared.
Qin-Tang crispy chicken: I read on yelp that this small bird is roasted then deep fried. Pleasant, with moist flesh and some swaths of, but not completely crisp skin, it was like a perfectly good roasted chicken but not a destination dish.
Flower shaped crispy fish: impressive to look at, but the flounder’s flavor and texture got lost in all the batter, even in the parts that stood clear of the ketchup-y sauce. Reminded me a bit of cheese puffs in some bizarre way. Chengdu Taste in the SGV has a knockout analogue, in which (tilapia) skin maintains a stiff barrier between the flesh and coating.
