Haidilao is one of the most well-known Sichuan-style hot pot chains in China, which has conquered many customers with its excellent service for more than 20 years, with branches at home and abroad, and the company was also listed on the Hong Kong Stock Exchange in 2018. Xi'an is of great significance to Haidilao, and it is the first stop of Haidilao after it came out of Jianyang, the founding place. As of 2018, Haidilao has 18 stores in Xi'an, second only to Beijing and Shanghai. All branches are located in popular business districts, and the brand guarantee and excellent geographical location make Haidilao the first choice for many diners to taste hot pot.

The taste of Haidilao varies from city to city, and it is generally modified in a timely manner according to local tastes. The spiciness of the red soup pot in Xi'an is a little lower than that in Sichuan, and some hardcore diners feel that it is too light, and they may need to ask the waiter to adjust the spiciness when ordering. In addition to the butter red pot, there are also clear oil red pots, green pepper pots, bone broth pots, mushroom soup pots and tomato pots.

Haidilao has a raw material production base and four logistics distribution bases across the country, and dishes such as hairy tripe and duck intestines are directly delivered to the Xi'an store from the headquarters, while other non-air dishes in the store are purchased through specific channels and then distributed to each store, so that the freshness of the ingredients is guaranteed. The restaurant also has a standard process for handling ingredients, and the hygiene and stability of the dishes are basically reassuring. In 2017, after a store in Beijing was exposed to a loophole in kitchen hygiene, Haidilao carried out a comprehensive rectification, and the current kitchen management is more standardized.

Shaking gluten balls is a new dish launched by Haidilao in 2018. A serving of jitter gluten balls contains an egg, a shrimp slip and a grease gluten, customers need to beat the raw egg into an empty cup and shake it well, then poke the oil gluten open and pour in the egg mixture, and finally seal it with a shrimp slip, put it in a pot and boil it for about 5 minutes before enjoying. After the scalded gluten ball is clamped and cut open with chopsticks, the egg and shrimp slip inside have been fused together, and the taste is more fragrant and tender than ordinary shrimp sliders. If you find the process troublesome, you can also ask the waiter to help you operate.

Haidilao's noodles are famous, and the form of live performances at the table has attracted a lot of attention. The noodle master is skillful and has a strong sense of rhythm, and a wide noodle becomes as slender as Lanzhou beef ramen after a while under his pulling and waving, and the whole process is done in one go, and the diners are engaged in it, which also adds a lot of points to this dish. The freshly pulled noodles are elastic and strong, and no matter which pot they are cooked in, they will not taste too bad, but because there is a lot of flour on the surface of the noodles, it will have a certain effect on the bottom of the pot when boiling, so it is best to put the noodles near the end of the meal.

All dishes in Haidilao can be ordered only half a portion, providing customers with the opportunity to taste more dishes, and the service is more intimate. The other services in the restaurant are also obvious to all, and the service staff is more attentive to the guests during the meal, and can respond to the needs of the diners in a timely and enthusiastic manner. Although the waiting time is basically 1-2 hours during peak hours, most diners still praise Haidilao by providing snacks, folding thousands of paper cranes to deduct meals, nail art and other small discounts during the waiting period.

Xi'an Impression City Store is one of the member stores with Haidilao's brand image upgrade, designed by Tom Wuchen Kenwen Creative Group from Guangzhou. The storefront is clad in marble bricks, with brass elements as the main visual, and table partitions, chair supports, lighting and ceiling wiring are all made of brass. The surrounding walls resemble hot pot mist, and the sporadic lights are bubbles coming out of the boiling bottom of the pot. The whole restaurant gets rid of the inherent image of a hot pot restaurant and looks more like a delicate dessert shop.