Da Longyi is from Chengdu. In 2013, Dalongyi was still a fly restaurant with only 17 tables and chairs, and now it has become a well-known hot pot chain brand, with footprints in cities all over the country and stores abroad.

Da Longyi follows the inherent principle of Sichuan hot pot bottom: heavy oil and less water, but the traditional pot bottom has been improved, that is, the proportion of Sichuan pepper is reduced, and the proportion of chili pepper is greatly increased, so that the bottom of the pot has a more prominent spicy flavor. The original red pot uses nearly 4 catties of butter, which has a mellow taste, and the more you cook, the more fragrant it is. Generally speaking, the more butter you have, the more thoroughly you can absorb the flavor essence of ingredients such as Sichuan pepper and chili pepper, and attach it to the food. Da Longyi has a rich variety of stir-fry ingredients at the bottom of the pot, including millet pepper, Erjingtiao, Shizhu chili, glutinous chili, bean paste, tempeh, rock sugar, etc. Among them, glutinous chili pepper is more common in the Yunchuan and Guizhou areas. Glutinous chili peppers are made by mashing dried chili peppers after soaking, and are named because of their resemblance to glutinous chili peppers. Glutinous chili peppers can not only increase the brightness of red oil in the appearance of hot pot, but also enhance the spiciness in the taste of hot pot. Wuhan Dalongyi has not made much adjustment in the spiciness of the bottom of the pot, which is not much different from the Chengdu store, and the slight spicy is suitable for the taste habits of most locals, and diners with lighter tastes can also order the mandarin duck pot.

Da Long Yi advocates the most primitive way of eating hot pot, providing only full oil dishes, namely sesame oil, coriander, chopped green onions, minced garlic, oyster sauce, and diners can also ask the staff for sesame paste. Spicy diners should not miss the dry dish of Da Long Yi, which is composed of chili powder, crushed peanuts and chopped sesame seeds.

Da Long Yi named his signature dishes as the "Five Heavenly Kings", which are Tianwei sausage, spicy pork ribs, spicy beef, Da Long Yi mille-feuille belly and crispy pork yellow throat. Spicy pork ribs and spicy beef are the heavy mouths of Da Long Yi, both of which have been marinated in advance, and the surface of the food is covered with a layer of chili noodles and cumin. It should be noted that it is best to put the pickled dishes at the end to avoid affecting the taste of the bottom of the pot.

Da Long Yi's Tianwei sausage is different from ordinary Sichuan-style sausages. Tianwei sausage has a slender appearance, no added starch, and slightly more fat than lean meat, but it does not taste greasy. The meat is tender, sweet, chewy, and the sausage after shabu in red oil is even spicy and fragrant, so it is recommended to taste it.

In 2016, a Dalongyi branch in Wenzhou was exposed to using old oil, and since then, Dalongyi has strengthened the supervision of various stores, and inspected franchise stores across the country from time to time, and related complaints have gradually decreased. In addition, Dalongyi has also improved the production process, changing the hot pot base of "oil separation" into "oil mixing" to ensure quality and prevent similar incidents from occurring.

Dalongyi has not many branches in Wuhan, with a total of two, which are located on Jianghan Road and Qunguang Plaza. There is not much difference in the level between the two stores, the production is relatively stable, the waiters are enthusiastic, and diners can choose nearby.