In May 2014, the second season of "A Bite of China" was broadcast, and Xiaoyu hot pot, which appeared as Chongqing hot pot, became famous for a while. After becoming famous, because the Xiaoyu hot pot brand has been registered, the store advocate Ping changed its name to Yuwei Xiaoyu, officially began the chain franchise model operation, and now has opened hot pot branches in many cities across the country.

The bottom of the pot is the secret of Yuwei Xiaoyu's success, and the bottom of the pot used in the Suzhou store is all transported from Chongqing, and the taste is not much different from the Chongqing head office. The bottom of the red soup pot is made of Chongqing Shizhu Chaotian pepper, Henan new generation and Hanyuan peppercorns, and then stir-fried with bean paste, black bean sauce and ginger slices, and finally mixed with butter to boil. Shizhu Chaotian pepper has a strong spicy taste, the new generation of Henan is rich in spicy red pigment, the color is red and bright, the Hanyuan pepper is mellow and refreshing, the bean paste and tempeh make the bottom of the pot thicker, the ginger slices make the flavor more abundant, several ingredients are all dissolved in butter at high temperature, the oil is mellow, spicy and fragrant. Xiaoyu spicy all-red pot is the first choice of hot pot lovers, and the all-red pot is in the form of a nine-square grid, and it is also the most common traditional pot base in Sichuan and Chongqing.

The center of the nine-square grid has the highest temperature, and you can put in crispy and tender foods such as goose intestines, hairy tripe, and waist slices, which are cooked when hot; The fire power of the cross grid is slightly lower, and the food put in is mainly a variety of meats, meatballs and vegetarian dishes, and it is cooked slowly over medium heat; The temperature of the lattice at the very edge is low, which is perfect for soft dishes such as duck blood, brain flower, and tofu, which are cooked to taste. However, the full red pot is spicy and spicy, so it is not suitable for dishes with strong oil absorption such as vegetable leaves, and diners who want to taste green vegetables may need to order a mushroom soup or bone broth to serve as the base of the mandarin duck pot.

In addition to garlic, coriander and chopped green onions, there are only sesame seeds, peanut butter, tahini, tempeh paste, mushroom sauce and oyster sauce. The traditional oil dish of Chongqing old hot pot generally only adds an appropriate amount of garlic paste to the sesame oil, and if diners find it too monotonous, they can also add a small amount of chopped green onion and coriander to enhance the flavor. If you want to try Chengdu's new way of eating, you can also add sesame seeds, tempeh paste and oyster sauce for a more layered taste. In addition to a variety of seasonings, there are also pickled radishes and raw cucumbers in the buffet area, pickled radish is appetizing and greasy, raw cucumber can reduce the taste of garlic in the mouth, each person can order one, you can enjoy unlimited amounts.

Sichuan and Chongqing people like to eat hot pot and divide the hot dish into the front, middle and back sections. The first dishes are mainly boiled at high temperatures, such as hairy tripe, goose intestines, yellow throat and tender beef, hairy tripe, goose intestines and yellow throat are thin in texture, and can be sandwiched in the pot with chopsticks for 10 seconds, and the hairy belly and goose intestines will become curly; The tender beef has a thick texture and should be boiled directly in the pot, and the taste is best for about 3 minutes. The pork yellow throat and spicy tender beef of Yuwei Xiaoyu hot pot are the signature dishes, the pork yellow throat comes from the blood vessels of the ventricular aorta, the color is white and yellow, the taste is crisp after boiling, and the surface of the spicy beef is completely wrapped by chili noodles, which is tender and delicious.

After eating the first section, then turn on low heat and cook slowly, at this time, you can put in the middle dishes such as fish, slippery, balls, pig brains, phoenix feet, etc., and at the same time put in mushrooms to enhance the flavor. Diners who love to eat fish must try Xiaoyu hot pot's high-quality fish, each fish is of excellent quality, sturdy, blanched in the pot for about 10-15 minutes before eating, the meat is firm and thick, and more importantly, there will be no fish bones. When you have a hearty meal, you can also order a homemade sour plum soup, which is made entirely of black plum and hawthorn, and has a strong fruity taste, which is very effective in relieving the spicy and spicy. After eating most of the dishes, when the hot pot enters the later section, the dishes with high starch content such as taro, yam and potatoes are finally put in, so as not to muddy the starch soup in the early stage and affect the taste of other hot dishes.

Yuwei Xiaoyu hot pot has a total of 3 branches in the urban area, the lights in the store are dim, the decoration is simple, and it is not as prosperous as other hot pot restaurants; Several restaurants are poorly ventilated, and the air is filled with a strong spicy smell, and there will be a smell on the body after eating. The service staff is thoughtful and patient, ordering, serving, and adding soup are relatively timely, and the response speed may be reduced during peak hours, but the attitude will not make people feel dissatisfied. There is little difference in the environment, dishes and services of several branches, and friends can choose nearby. If you don't want to go out, Yuwei Xiaoyu hot pot also has a takeaway service, which can be ordered on the official WeChat or takeaway platform.