Er Jie Old Hot Pot (Jianglin New City Store)
Hot pot · ⭐ 4.4
Jianglin New City, Changfeng Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Jianglin New City, Changfeng Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 7-Second Sea Cucumber Sprouts, 8-Second Potato Strips, Cold Pot Fresh Duck Blood.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: Hot pot
- Rating: 4.4
- Address: Jianglin New City, Changfeng Road
- Popular dishes: 7-Second Sea Cucumber Sprouts, 8-Second Potato Strips, Cold Pot Fresh Duck Blood, Sichuan Golden Needle Mushrooms, Dried Gongcai
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Dishes
7-Second Sea Cucumber SproutsA quick cold dish made with fresh sea cucumber sprouts blanched for just 7 seconds, then chilled and dressed with garlic, vinegar, soy sauce, and a touch of chili oil.
8-Second Potato Strips8-second shredded potatoes is a quick home-style dish made with potatoes and a little green onion. Potatoes are peeled, sliced, soaked in water to remove starch, then stir-fried quickly in hot oil with salt and vinegar for about 8 seconds.
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Sichuan Golden Needle MushroomsA Sichuan dish made with golden needle mushrooms stir-fried in a spicy and numbing sauce, featuring garlic, chili, and doubanjiang.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Firecracker Bamboo ShootsA spicy Sichuan-style dish made with fresh bamboo shoots stir-fried with chili and garlic, offering a crisp texture and bold flavor.
Hot Pot with Sichuan NoodlesHot pot Sichuan rice noodles is a dish made by cooking Sichuan rice noodles with hot pot seasoning. The rice noodles are made from high-quality sweet potato starch, offering a smooth and slippery texture. During preparation, the rice noodles are boiled in the hot pot base until fully cooked, absorbing the rich flavors of the broth and delivering a spicy, numbing, fresh, and aromatic taste.
Soft Beef with Egg YolkEgg yolk tender beef is a dish made with beef and salted egg yolk. Beef slices are marinated, then stir-fried with cooked egg yolk to absorb its aroma and oil, resulting in a tender, savory flavor.
Fish and Shrimp HarmonyA fusion dish featuring tender fish fillets and fresh shrimp, stir-fried with bell peppers and garlic for a savory, harmonious flavor.
Fresh Tofu SkinFresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.