Since its opening in 2014 in Chengdu Nianhe Road, in less than four years, Xiaolongkan has opened more than 600 stores across the country, triggering a queue boom in every new city.

Xiaolongkan is the same as Dalongyi, the bottom of the pot is not divided according to the region, and the taste is basically the same in all parts of the country, but the spiciness is slightly different. The chili peppers used in the bottom of the red soup pot in Xiaolongkan come from Guizhou Mantianxing and Henan New Generation, the spicy taste is mellow, the color is red and bright, the peppercorns are all from Chengdu locally, in addition to adding three catties of pure butter when frying the bottom of the pot, there are also a variety of spices. The bottom of the fried pot is spicy and rich, the taste is mellow and authentic, and even after eating, the taste of the bottom of the pot is still stable and will not become bitter and salty. In terms of the taste of the bottom of the pot alone, the taste of Xiaolongkan is relatively balanced, not as spicy as Dalongyi.

In terms of flavor, there are also two kinds of dishes: the oil dish is sesame oil with garlic, chopped green onion and coriander, and the dry dish is composed of chili powder, Sichuan pepper powder, stir-fried white sesame seeds and peanuts. There is no spice buffet in the store, and there are no side dishes or fruits to serve, although local diners often complain that there are too few types of sauces, but such a simple seasoning combination is the most authentic Sichuan-style hot pot dish.

When many diners first saw the name of this dish, they mistakenly thought that nine feet was the length of the goose intestines, but in fact, nine feet was actually a nine-foot town under the jurisdiction of Pengzhou City, Sichuan. In recent years, with the continuous expansion of Chengdu hot pot, the goose intestines are also known to more and more foreign diners. Xiaolongkan's nine-foot goose intestines are packed in the ice hockey, the quality is fresh, the length and width of each goose intestine are close to uniform, the goose intestine texture is thin, and it can be enjoyed in the pot for 8-10 seconds with chopsticks, and the entrance is tender and crisp.

Fat intestine knots are also a popular local hot product in Chengdu, the production needs to first wash the fat intestines inside and out and slightly degreased, and then put them into the brine to marinate a few times, and then cut the whole fat intestine into small pieces of about 8-10 cm, and finally tie it in a knot, and the fat intestine knots are considered to be completed. The blanched fat intestine knots are full in shape, and when you bite into it, the hot pot soup base flows out quickly, and the taste is elastic and juicy. However, because the fat sausage itself already has a lot of fat, it is best not to match it with the oil dish, and just dip it in a little dried chili noodles to taste spicy enough. Rose balls are the most beautiful dish in the store, with fine meat and dried rose flowers hand-chopped, each meatball surface is also equipped with a rose petal, the shape is bright and flattering, but it may be the reason for the long-term freezing of the refrigerator, the meat of the meatballs is dry and hard, and the production is not stable enough.

Unfortunately, while expanding at a high speed, Xiaolongkan also has poor control over franchisees. In 2018, Xiaolongkan store was exposed to problems such as recycling hot pot oil, recycling leftovers, sour meat brushing pig blood, and kitchen hygiene.

Xiaolongkan currently has a total of 8 branches in Suzhou, the decoration style between the branches is basically the same, there are many red lanterns hanging in the lobby, the ancient Eight Immortals table is placed, the lights are bright, and the overall appearance is prosperous. The training of personnel in hot pot restaurants is obviously insufficient, and the service level of each restaurant in Suzhou is relatively average, and there is still a lot of room for improvement in the problems of poor attitude towards customers, too slow response, and lack of timely cleaning.