Founded in 2004, Xin Xiaocheng Story has won the love of diners with affordable and authentic home-cooked Hubei cuisine, and has expanded rapidly, and has now opened more than 10 stores, and is one of the largest chain Hubei cuisine brands in Wuhan. Compared with old restaurants such as Kanglong Prince Wine Pavilion and Hujin, Xin Xiaocheng has no distinct advantages in taste, but it is better in terms of price and fresh ingredients, which is more suitable for relatives and friends to eat.

Xin Xiaocheng has high requirements for ingredients, and the lotus root used is produced in Yangjiabao Village, Ezhou City, which is rich in starch and full in shape. At the same time, the lotus root is dug up and delivered to the restaurants as soon as possible, and other ingredients are mostly purchased on the same day and purchased in quantities to ensure freshness. The restaurant claims to be "the most beautiful Hubei cuisine", but like most Hubei restaurants, local cuisine is not the only protagonist, Xin Xiaocheng has launched a certain number of Sichuan and Hunan cuisine and a small number of Cantonese and Hakka cuisine, as well as innovative fusion dishes.

Tangxun Lake Fish Yuan is a classic dish in Hubei, select the male fish (i.e. bighead carp) in Tangxun Lake, the back of the fish meat is made into balls, and then boil the soup with the rest of the part, one fish and two eats. After Xin Xiaocheng slaughters the live male fish, it is made into a fish element, stewed together with the meat element, red dates, winter melon, etc., the soup is milky and delicious, the fish fragrance is overflowing, and the fish element is fresh Q bomb. Diners are advised to drink the soup first, so that the fish elements can be slightly boiled to absorb the soup before eating, which is more fresh and sweet. The pot lotus root is the signature dish of Xin Xiaocheng, which is more crispy than the traditional lotus root. The lotus root paste is seasoned and fried in a pan and placed in a sauce made with minced garlic, chili pepper and soy sauce. The skin of the lotus root is crispy and the filling is soft and glutinous, but the sauce soaked at the bottom is salty and flawed.

In addition to the classic Hubei cuisine, the founder of Xin Xiaocheng also launched a program series, all of which are self-created dishes with rich flavor as the highlight. Among them, the programmatic pickled pepper half fish is biased towards the Sichuan taste. Grass carp is cut in half, making it easier to cook and flavor than whole fish. After the grass carp is fried until fragrant, a lot of condiments are added to simmer together, including chopped pepper, wild pepper, pickled pepper and garlic, etc., and the aroma of a variety of condiments penetrates into the fish, which is salty and slightly spicy, but still cannot completely cover up the earthy smell. The production method of the programmed large-plate chicken is different from that of Xinjiang large-plate chicken. Most restaurants fry the potatoes directly in the pot, while Xin Xiaocheng first simmers the potatoes in a pressure cooker to make them powdery, and then burns them with chicken nuggets, which can better absorb the aroma of meat and sauce, and has a stronger flavor. The belt noodles are replaced with alkaline noodles, i.e. hot dry noodles, and the noodles are soaked in a thick sauce for a different flavor, but they are salty and greasy after soaking for a long time.

Xin Xiaocheng Story focuses on home-cooked food, but the environment is much better than most home-cooked restaurants, with a wooden structure and green plants, the overall freshness and cleanliness are also relatively spacious. The quality of service is mediocre, there is a shortage of manpower during peak hours, the speed of serving is slow, and the needs of customers cannot be met in a timely manner.