Yuxi Xiaoyuan Hot Pot
Hot pot · ⭐ 4.7
Unit 1-09, Jinhui International, No. 22 Tangyan 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 Unit 1-09, Jinhui International, No. 22 Tangyan 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: Big Fried Dough Stick, Herbal Bird's Nest Chicken Hot Pot, Fresh Hand-Cut Lamb.
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: 4.7
- Address: Unit 1-09, Jinhui International, No. 22 Tangyan Road
- Popular dishes: Big Fried Dough Stick, Herbal Bird's Nest Chicken Hot Pot, Fresh Hand-Cut Lamb, Osmanthus Tripe, Bubble Tofu
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Dishes
Big Fried Dough StickA large, deep-fried dough stick made from fermented flour, crispy on the outside and soft inside, commonly served with soy milk for breakfast.
Herbal Bird's Nest Chicken Hot PotA nourishing hot pot featuring chicken and bird's nest, served in two broth flavors—clear and spicy—for a rich, healthful dining experience.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Osmanthus TripeA Sichuan-style dish featuring tender tripe stir-fried with fragrant osmanthus flowers and a secret sauce, offering a spicy and aromatic taste.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Steamed Beef TripeSteamed beef tripe is a dish made primarily from beef tripe. Cleaned tripe is simmered gently in water with ginger slices and green onions until tender, preserving its crisp texture. Serve sliced with dipping sauce or plain.
Braised Chicken Feet in Old SoupOld broth braised chicken feet, made by blanching chicken feet and slow-cooking them in a rich broth seasoned with various spices and seasonings. The chicken feet are tender and flavorful.
Imported Oyster BeefImported Oyster Beef is a fusion dish featuring premium imported beef tenderloin and fresh oyster meat. The beef is thinly sliced, lightly marinated with salt and black pepper. The oysters are cleaned and optionally blanched. The beef slices are quickly seared until slightly charred on the outside and tender inside, then combined with the oyster meat for a brief stir-fry. A simple sauce made from oyster sauce, sake, or broth is added and reduced slightly. The dish highlights the tenderness of the beef and the oceanic flavor of the oysters, offering distinct textural layers.
Fresh Vegetable PlatterA platter of fresh seasonal vegetables, lightly blanched and arranged for a healthy, refreshing dish.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Beef Tenderloin from Yellow CattleBeef tenderloin from yellow cattle, a premium cut with marbled texture, gently cooked to preserve its natural flavor and tenderness.