Haidilao is the hotpot restaurant with the highest sales volume in the domestic market, with a total domestic turnover of more than 5 billion yuan in 2015, and maintains the scale expansion of dozens of new directly operated branches at home and abroad every year, and has a super high position in the Sichuan-style hot pot market. Chairman Daniel Zhang is the first hot pot restaurant owner to join the "circle of China's top entrepreneurs". There are about 30 branches in Beijing, all over the major business districts, and the competitiveness is very high. "Haidilao's service is toxic", when it comes to Haidilao, almost everyone says so. Services that are beyond the reach of other restaurants, such as rubber bands, ginger tea, and aunt towels, are commonplace in Haidilao. Meticulous observation of each guest, at any time to provide a variety of humanized services. Employees have a high sense of corporate identity, and the book "Haidilao, You Can't Learn" vividly describes how they "work with the spirit of mahjong", and the gold medal service has won Haidilao the reputation of "five-star" hot pot restaurant. Haidilao's production is good. As the only supplier of Haidilao pot bases, Yihai International is the company with the highest market share of mid-to-high-end hot pot bases, and has been listed in Hong Kong. It also integrates local flavors and launches a very popular tomato pot, with fresh tomatoes as the main raw material and Xinjiang tomato sauce with abundant sunshine as the auxiliary material, which has a sweet and sour taste. The sales of three fresh pots and mushroom soup pots are also very high. When ordering, you can choose a four-square grid pot, which is especially interesting for multiple people to dine. In Beijing, if you want to eat authentic red soup pot, you basically won't choose Haidilao, its butter pot bottom is spicy, but the color, fragrance, and taste are less charming, and most of the patrons come to the clear soup pot. Haidilao has joined four large-scale modern logistics and distribution bases and a raw material production base, and is famous for its fresh ingredients, such as duck intestines, which are stored at minus 18 degrees and delivered directly to restaurants, with guaranteed quality. The food was neatly presented and clean, and I enjoyed it very much. The spicy and slippery beef is a signature dish, with tender cucumber strips, only two of which are produced by one cow, marinated in egg whites, and have a tender taste. Live performances such as rolling noodles, shrimp slippery, Lao Pai Australian Fat Bean, Haidilao bean curd, duck intestines, Lo Pai yellow throat, lettuce, mille-feuille tripe and many other dishes are very popular. Most dishes can be ordered in half a portion, and the price is also calculated as half a portion, which is very user-friendly. Haidilao has also launched a takeaway business, ordering food on the official website of "Haidilao Delivery" or WeChat official account platform, and delivering food from the nearest Haidilao store. Popular takeaway platforms such as Ele.me also support ordering, but it is not convenient to choose pots and pans. Although Haidilao's store is not the most luxurious, it is very clean and comfortable, and it is very enjoyable to have a meal in the store. Especially for parents who go out with their little BB, they can take advantage of its excellent service to take a short break and enjoy free meals. Due to the rapid expansion, the management level of Haidilao seems to be a little unable to keep up. Recently, a reporter from the Legal Evening News found that there are obvious hidden dangers in the kitchen hygiene of the two branches in Beijing. All branches in Beijing are open 24 hours a day, but they are cleaned between 6:00 and 10:00 in the morning. It is worth mentioning that there is a "happy hot pot" in Beijing, which is known as Little Haidilao because of its outstanding service. The environment is a little more basic than the major chains, so if you are nearby, you can try it.