Xi Erniang Traditional Hot Pot
Hot pot · ⭐ 4.1
Next to Hualaisi Restaurant, Daliang 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 Next to Hualaisi Restaurant, Daliang 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: Handmade Gongcai Pork Meatballs, Sauces Beef Meatballs, Rose Sausage.
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: 4.1
- Address: Next to Hualaisi Restaurant, Daliang Road
- Popular dishes: Handmade Gongcai Pork Meatballs, Sauces Beef Meatballs, Rose Sausage, Secret-Seasoned Tender Pork Liver, Fresh Duck Intestines (Air-Freighted)
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Dishes
Handmade Gongcai Pork MeatballsHandmade pork balls with preserved mustard greens: fresh pork minced and mixed with chopped preserved mustard greens, shaped by hand into balls, then boiled or steamed. Preserved mustard greens are dried stem mustard, crisp in texture, blending perfectly with the tender pork.
Sauces Beef MeatballsSau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
Rose SausageRose sausage is made with pork and rose jam, stuffed into casings and steamed, resulting in a tender, subtly sweet flavor.
Secret-Seasoned Tender Pork LiverFresh pork liver is marinated and quickly stir-fried to achieve a tender, flavorful dish with a secret seasoning blend.
Fresh Duck Intestines (Air-Freighted)Fresh duck intestine flown in is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain crispness. Seasoned with garlic, chili, and scallions, or enhanced with broth or sauce.
Chongqing Old SquidFresh squid stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, spicy, and numbing flavor typical of Chongqing cuisine.
Chongqing Crisp TripeA classic Sichuan dish featuring fresh beef tripe quickly blanched to retain its crisp texture, served with a spicy and numbing chili oil sauce.
Spicy Mushroom Soup PotSpicy mushroom hot pot made with fresh mushrooms like shiitake, enoki, and king oyster, simmered with beef tallow, doubanjiang, Sichuan peppercorns, and chili. Cook mushrooms in the broth and enjoy with a special dipping sauce.
Black Tiger Shrimp DumplingsBlack tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.