Since its opening in 2013, Da Long Yi has swept most of China, and in the past two years, it has expanded its branches to other countries, and now has more than 180 hot pot restaurants at home and abroad, and is known as "one of the most difficult hot pot restaurants to queue" in many cities.
Da Longyi and Xiao Longkan, as representatives of "phenomenal catering" in the past two years, are inevitably compared with each other. At this time, the number of floating populations in various parts of the country has increased significantly, and they have a certain adaptability to spiciness, so Xiaolongkan and Dalongyi are not divided according to the region in terms of taste, and the taste of all parts of the country is basically the same, but the spiciness is slightly different. The difference is that the flavor of the bottom of the Xiaolongkan pot is relatively balanced, while the spicy taste of Dalongyi is always more pronounced. In addition to Pixian bean paste and a variety of spices, there are also a lot of Erjingtiao chili peppers in the bottom of Dalongyi's red soup pot, although the spiciness of Erjingtiao is not as good as Chaotian pepper and Mantianxing, which are the most commonly used chili peppers in the hot pot base, but its color is red and bright, and the pepper fragrance is very strong, which is also a reason why many Shanghai customers feel that Dalongyi chokes on spicy flavor. The spiciness of Da Long Yi's pot base in Shanghai has been reduced, but it still feels "spicy to death" for many local customers, and may be more suitable for customers in Sichuan and Chongqing or those who love spicy food.
The choice of the bottom of the big dragon pot is richer than that of the small dragon kan, there are original red soup pots, mandarin duck pots, and signature pots in pots. The spicy taste of the red soup pot is only divided into two types: slightly spicy and heavy spicy, and customers with average spicy acceptance can choose slightly spicy. The dish is made up of sesame oil with garlic, chopped green onion and coriander, and the dry dish is composed of chili powder, Sichuan pepper powder, fried white sesame seeds and peanuts, both of which are authentic Sichuan-style hot pot dipping sauces.
The classic dishes such as hairy belly, yellow throat and mille-feuille belly are all airlifted from Chengdu, with excellent quality and stable production, so you can order them with confidence. Da Longyi also has a special big knife hairy belly, which is crispy and refreshing, with an area almost twice as much as an ordinary hairy belly, and the satisfaction is also doubled. For those who like to eat spicy food, they can order the spicy beef, spicy pork ribs and spicy catfish, which are covered with bright red dried chili noodles, and when boiled, the hot pot will release the power of the chili peppers, which is quite enjoyable.
In 2016, a branch in Wenzhou was exposed to the use of old oil, after which Dalongyi strengthened the supervision of franchisees, launched the flight inspection mechanism, and inspected the franchise stores from time to time within a year, and changed the hot pot base from oil packaging to oil mixing.
The decoration style of several stores in Dalongyi is unified, with red lanterns, wooden tables and chairs, hollow screens, and Sichuan opera masks well matched, and the whole store gives people a bright and spacious appearance. Changshou Store and Loushanguan Store are not well ventilated in some locations, and there will be a large smell on the body after dining during peak periods, so if you go to these two restaurants to eat, it is best to choose a location by the window or by the air conditioner. The service of several stores can only be regarded as decent, and the waiters lack the sense of active service, and only rely on the customers themselves to put forward their needs, and the response speed will be greatly reduced during peak hours.
