Xi'an is the city with the largest number of hot pot restaurants in addition to Chongqing and Chengdu, and numb and spicy have long been immersed in the daily life of this ancient city. The hot pot here has both franchised brands from Sichuan and Chongqing, as well as local brands under the banner of Sichuan and Chongqing. Unlike Hangzhou, Suzhou and other eastern cities where franchise stores have the upper hand, Xi'an's local brands have always been very "competitive", and the two forces are equally divided, jointly carrying the banner of Xi'an hot pot.

In May 2014, "A Bite of China 2" was broadcast, and Xiaoyu hot pot, who appeared as Chongqing hot pot, became famous in an instant. After becoming famous, because the Xiaoyu hot pot brand has been registered, the restaurant advocates Ping changed its name to Yuwei Xiaoyu and officially started the franchise. Opened in 2015, the Xi'an store is one of the first Chongqing hot pots to settle in Xi'an.

The bottom of the pot and the dishes are the two most important parts of the hot pot, and Yuwei Xiaoyu is also the first with the excellent performance of these two. The pot base used in the Xi'an store is all transported from Chongqing, and the taste is not much different from that of the Chongqing main store. Its red soup pot is made of Chongqing Shizhu Chaotian pepper, Henan New Generation and Hanyuan Sichuan pepper, 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, and the ginger slices make the flavor richer. Several ingredients are all dissolved in butter at high temperature, the fat is mellow, spicy and fragrant, which is the authentic taste of Chongqing.

There is a perennial popular saying in the Chongqing hot pot industry - "eating a clear soup pot is to be despised". Although the reality is far from being so exaggerated, not eating a clear soup pot is indeed a true portrayal of most Chongqing people. It is precisely because the locals in Chongqing do not wait to see the clear soup that the level of clear soup hot pot is generally not high. Yuwei Xiaoyu is no exception, the store only serves a clear soup with mushroom fragrance and the taste is mediocre, only suitable for scalding green leafy vegetables. The dipping dish is also very Chongqing-specific, seasoned with only the simplest sesame oil, garlic paste, coriander and chopped green onion to maximize the original aroma of the bottom of the pot.

The spicy beef is made of tender tenderloin, and the surface is covered with dense chili noodles, which is tender and full in the mouth, and has a strong spicy taste, which is the first choice for spicy lovers. Hairy tripe originates from the rumen of cattle, which is a ruminant animal with four sub-stomachs: rumen, reticulum, valve stomach and wrinkled stomach. Yuwei Xiaoyu's rice field hairy belly selects the most delicate leaf petals of the rumen, and boils it for 8-10 seconds after putting it in the pot, so that the tenderness and crispness of the hairy belly can be best released. Mille-feuille tripe, also known as beef shutters, comes from the stomach part of the petal, is a long divergent shape, its taste is more elastic and tough than the rice field hairy tripe, and it is also the classic companion of Sichuan-Chongqing hot pot. In addition, the quality of tender beef, duck intestines, yellow throat, freshly fried crispy pork, dried tribute vegetables and other ingredients is fresh, meticulous processing, and the quality of the dishes is quite excellent.

Compared with the stores in Chongqing, the Xi'an store has also added dishes that local diners love. Snowflake beef cubes are cut into cubes, and the texture is firmer and chewier than that of flaky beef, and it is more enjoyable to eat. The shape of the hot pot gluten is also chic enough, like a cactus with thorns removed, and the mouth is full of toughness. The outer skin of the golden egg dumplings is made of eggs and flour, and the inside is wrapped in freshly slaughtered pork filling, which is fragrant and juicy. However, because there is a lot of flour on the surface of egg dumplings, it is easy to cloudy the soup when boiled, so it is best to put them in near the end of the meal.

Yuwei Xiaoyu has a total of 5 branches in Xi'an, all of which are in a unified antique style. In the dining area, the eight immortal tables, wide benches and yellow lanterns are scattered, and the mahogany doors and windows and gray bricks on all sides separate the restaurant from the outside world, leaving the heat and noise of the hot pot restaurant in this space. The service staff is thoughtful and patient, and the ordering, serving, and soup are timely, but the manpower is insufficient, and the response speed has decreased during peak hours. There is little difference in the environment, dishes and services of several branches, among which the Fan Lane store and Qujiang store are not far from the Bell Tower and the Tang Paradise, so the perennial customer flow is larger, and the waiting time is more than that of several other stores, so diners can choose according to their needs.