Lane Old Hot Pot (Datang Xishi Store)
Hot pot · ⭐ 3.7
Intersection of Xishi 1st Road and Dingzi Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Intersection of Xishi 1st Road and Dingzi 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: Cold Pot Fresh Duck Blood, Sichuan Well Water Bean Sprouts, Condiment Bowl.
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: 3.7
- Address: Intersection of Xishi 1st Road and Dingzi Road
- Popular dishes: Cold Pot Fresh Duck Blood, Sichuan Well Water Bean Sprouts, Condiment Bowl, Water Buffalo Tripe, Sea lettuce
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Dishes
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 Well Water Bean SproutsA Sichuan dish made with fresh bean sprouts stir-fried with garlic, chili, and Sichuan peppercorns, delivering a crisp texture and bold spicy flavor.
Condiment BowlA small bowl containing various seasonings like soy sauce, vinegar, chili oil, garlic, and scallions, used to customize flavor at the table.
Water Buffalo TripeWater buffalo tripe is a dish made from water buffalo stomach, cleaned, blanched, sliced, and cooked in hot pot or stir-fry. Seasoned with chili, Sichuan pepper, garlic, and ginger to preserve its crisp tenderness.
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.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Grass-fed Ribeye BeefGrass-fed ribeye beef features tender, juicy meat from the front chest of grass-fed cattle, marinated and grilled to perfection for rich flavor.
Grass-fed RibeyeGrass-fed ribeye uses premium grass-fed beef from the ribeye cut, simply marinated and seared over high heat or charcoal for a juicy, tender texture with a flavorful crispy crust.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.