Yiding is a rare halal hot pot in Xi'an, and its pot base and dishes do not contain any lard, cooking wine and pork products.
Yiding's red soup has a butter pot and a clear oil pot, and the bottom of the two pots is almost spicy, even diners who are not spicy can boldly order the red soup pot base. In contrast, the clear soup pot is better, with a total of six soup bases: mushroom soup, chicken soup, tomato, three fresh, nourishing and sauerkraut. The bottom of each pot is boiled by the corresponding ingredients for a long time, and the soup is delicious, whether you drink the soup directly or cook the dishes quite well.
The performance of the dish is stronger than that of the bottom of the pot. Homemade lamb rolls, hand-cut fresh lamb, hand-cut fresh beef and high-quality fat beef are all freshly cut and put into boxes in the store, and the meat is fresh, and almost every table must be ordered. In addition to all kinds of beef and mutton, Yiding also supplies nearly 20 kinds of seafood and fresh ingredients such as Australian lobster, yellow and spicy dice, sea bass, cinnamon fish, river balls, live shrimp, etc., which are quite rich.
Yiding is a hot pot under Lanzhou Yilan Group, and its dishes include Gansu specialties such as Longnan black fungus, Dingxi wide noodles, and Lanzhou Jiasha. Sweet embryo is also a common drink in Lanzhou, which is somewhat similar to mash grains, and is mainly fermented from coarse grains such as oats and barley. Yiding's sweet embryo has a sweet taste, and the barley has a strong chewy feeling, which is even more enjoyable after being chilled. There are also sweet embryo yogurt and sweet embryo milk tea in the store, and several snacks may not be as good as the local taste of Gansu, but the preparation method is authentic and can be tasted appropriately.
The Sichuan-style kitchen next to the hot pot restaurant is the same as Yiding. If diners want to taste Sichuan food while eating hot pot, they are also ordering directly at the hot pot restaurant, and the dishes will be delivered to the table after the Sichuan restaurant is completed.
The interior of the restaurant is more Western-style, with crystal chandeliers and velvet curtains. The spacing between the dining tables is spacious, ranging from small square tables with booths to warm private rooms for many people. If you would like to eat in a private room, it is best to make a reservation one day in advance.
