Tongtuo Hot Pot · Charcoal Oven BBQ (Yanta North Road Branch)
Hot pot · ⭐ 4.3
2nd Floor, No. 64 Yanta North 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 2nd Floor, No. 64 Yanta North 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: Traditional Beijing Sauce Bowl, Kung Fu Potato Slices, Crawfish.
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: 4.3
- Address: 2nd Floor, No. 64 Yanta North Road
- Popular dishes: Traditional Beijing Sauce Bowl, Kung Fu Potato Slices, Crawfish, Hand-Made Shrimp Paste, Sea lettuce
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Dishes
Traditional Beijing Sauce BowlA classic Beijing-style dish featuring a savory blend of sesame paste, fermented bean curd, garlic, soy sauce, vinegar, and chili oil, served with cold vegetables like cucumber, carrot, and bean sprouts.
Kung Fu Potato SlicesKung Fu potato slices are made from fresh potatoes, carefully sliced and seasoned with appropriate spices and herbs, then stir-fried. The potato slices are crispy and golden in color, making it a delicious home-style dish.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Fried Chili SegmentsA dish made by frying fresh chili segments, resulting in a crispy texture and spicy flavor, commonly served as an appetizer or side dish.
Secret-Recipe Sesame PasteSpecial sesame paste is made by grinding roasted sesame seeds, mixed with salt, sugar, sesame oil, and other seasonings to form a thick sauce. The roasting and grinding process is carefully controlled for smooth texture.
Mutton Tail FatSheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
Beijing Sesame Fire CakeA traditional Chinese pastry made with flour dough, coated in sesame seeds and baked until crispy. Often filled with red bean or meat, it's a classic Beijing snack.
Chinese chrysanthemum greensGai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
Tongtuo Hot PotA specialty dish featuring fresh lamb quickly cooked in a copper hot pot with vegetables and seasonings, known for its tender meat and rich broth.