The founder has a variety of resumes, and Huatuyuan has attracted the attention of diners since its birth. The brand was founded in Chengdu in 2016 by South Korean Xu Hulin and 3 friends. According to the official claim, Xu Hulin studied under Lee Seong Za, a university professor-level catering expert and head chef at Sudam Korean Jeeze Restaurant in Seoul, and later studied with Yang Dong Hea, a chef who was in charge of the president and foreign guests' meals at Hengxin Hanbeef Restaurant in Seoul, focusing on learning barbecue. It is worth noting that the restaurant used to be named "Huatu", but after being registered as a trademark by others, it was renamed "Huatuyuan".

Although the official claim is that the slate can ensure that the internal moisture of the ingredients "will not be lost due to overheating, and the softness of the ingredients can be maintained" due to the uniform heating, which is better than metal cookware, but this set of rhetoric is obviously untenable, and metal cookware can also ensure the freshness and tenderness of the ingredients, and there is no obvious distinction between the two. The characteristic of slate barbecue is that the residue of the barbecue can be scraped directly from the board, eliminating the need to replace the grill tray, but the lack of the unique flavor of the charcoal fire makes some diners regret it. The restaurant is equipped with a smoke exhaust pipe, but it may be due to the large area of the stone slab or the lack of suction power of the smoke exhaust pipe, so you can feel the obvious smell of oil smoke after the meal. When the staff helps diners barbecue meat, they can coordinate the grilling progress with the eating speed of diners, and there is almost no feeling of urging diners. This is really rare for an Internet celebrity store in the market at meal time.

Almost every diner will try the spicy pork belly, but the word "spicy" is slightly exaggerated, and the taste is closer to the Korean style of pork belly with hot sauce. The sour pork belly itself has a certain umami flavor and is spicy with a spicy flavor against the backdrop of the hot sauce. The fat pattern of the snowflake pork is obviously not as bright as the snowflakes of the finest cow, but the flavor of the lard is also mellow enough and chewy, so that diners can chew more and more fragrant. If you're looking for a meat that's not easy to get greasy, diners can try the secret beef snowflake. The staff will ask diners in advance about the degree of doneness of the beef, and the slightly tender 7-minute cooked beef snowflake is the best, and the sweet and delicious taste is very tempting.

If you eat too much barbecue, you will feel greasy, so you have to make a sweet and sour kimchi here to impress diners. The kimchi is placed under the baking tray and heated to make it more flavorful, which can well eliminate the greasy feeling caused by the barbecue.

There are no private rooms in the restaurant, and each table is large, so the waiter often grills meat on the side, so the privacy is not good. The waiters are all young people, with a good attitude and a more neat hand and foot.