Xiaolong Chuan Dajiang was born in Chengdu in 2016 and is another hot pot brand created by Renzhong Management Group after Xiaolongkan. The difference between the two is that Xiaolongkan takes the route of parity, while Xiaolongkan is positioned in the mid-to-high-end market.
The Xi'an store is the third store opened by Xiaolong in Dajiang after the Chengdu Kuanzhai store and Chunxi store, and like the previous two stores, it also has a magnificent and exquisite dining environment. The hot pot restaurant is located in a single-family antique building next to the Big Wild Goose Pagoda Square, with cornices and lanterns hanging high. Walking into the main entrance, there is a long stone dragon hanging on the front wall, and the rockery pond below is always smoky, and the sides are planted with green bamboo. Passing through the "Dragon Gate" and coming to the hall, the dining table is set around the small bridge and flowing water, the roof tiles and window lattices are finely carved, and auspicious clouds and dragon patterns can be seen everywhere. There are 16 special private rooms on the upper floor of the hall, all of which are named after martial arts moves, full of the atmosphere of rivers and lakes.
While refining the environment, the taste of Xiaolong turning over the river did not disappoint. The chili peppers used in its red pot come from Guizhou Mantianxing and Henan New Generation, and three catties of pure butter are added when stir-fried, which has a spicy and rich taste. The most important thing is that after eating, the bottom of the pot is still stable and will not become bitter and salty. There are two kinds of flavor dishes: oil dishes and dry dishes: the oil dishes are canned sesame oil with garlic and chopped green onions, which can reduce the spicy feeling and temperature of the ingredients after shabu-shabu; The dry dish is made of dried chili powder, Sichuan pepper powder, peanuts and salt, which can increase the spicinessiness of the ingredients, and is suitable for dipping in braised fat sausages, kidney slices, county liver and other offal ingredients.
The signature dish of the same name, Xiaolong, is also a heroic route taken over the river, using a big red dragon boat of about 50 cm as a plate, which contains beef, beef tongue, abalone, scallops, fish fillet, beef slide and shrimp slide. After serving, the waiter will give a brush for diners to use to tap the longan to get the finishing touch. The plating and eating process adds a lot to this dish, so if you're not interested, you can just order a la carte, which is more cost-effective.
The service staff is well-trained and has a strong sense of service, and will take the initiative to help customers adjust the fire and serve the food, but the passenger flow is large during peak hours, and occasionally there will be untimely responses. During dinner, there will be face-changing and Sichuan opera performances in the store from time to time, and interested diners can call the merchants in advance to inquire.
