Guaishi Duo · Rotating Hot Pot (Yidiantianjia Store)
Hot pot · ⭐ 4.3
5th Floor, No. 166, Changle West Road, Yitian Holiday World
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 5th Floor, No. 166, Changle West Road, Yitian Holiday World. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Delicacies Broth, Cumin Beef, Chengdu Small 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: 4.3
- Address: 5th Floor, No. 166, Changle West Road, Yitian Holiday World
- Popular dishes: Three Delicacies Broth, Cumin Beef, Chengdu Small Sausage, Pork Tetra, Oil-yellow Chicken
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Dishes
Three Delicacies BrothA flavorful broth made from pork bones, chicken frames, and seafood, enhanced with shrimp, fish, and squid—ideal as a base for hot pot or stew.
Cumin BeefCumin beef is a dish primarily made with beef, seasoned with cumin powder and coriander. The beef is sliced, marinated, then quickly stir-fried at high heat. Finally, cumin powder and coriander are sprinkled on top, making the beef tender, juicy, and infused with the distinctive aroma of cumin.
Chengdu Small SausageChengdu small sausage is a traditional Sichuan snack made from fresh pork, seasoned with Sichuan pepper, chili, and salt, then stuffed into casings and air-dried or smoked for a rich, spicy flavor.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Oil-yellow ChickenA Chinese dish made with chicken thighs, marinated in yellow wine and soy sauce, then pan-fried to golden perfection.
Spicy Beef Tallow Hot Pot BaseSpicy beef broth base made with beef tallow, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and scallions. Key ingredients include beef tallow, dried chilies, Sichuan pepper, star anise, cinnamon, and bay leaves, blended through simmering and stir-frying to create a rich, numbingly spicy flavor.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Tomato Hot Pot BaseThe tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
Mushroom Soup BaseThe mushroom soup base is primarily made from a variety of dried and fresh mushrooms, including shiitake, king oyster mushroom, and boletus, which are soaked and then simmered with water. No additional seasonings are added during preparation—only long simmering extracts the natural umami flavor from the mushrooms to create a rich and flavorful broth.
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.
Lobster BallsLobster balls are made from fresh lobster, with the shells removed and the meat carefully shaped into spheres. After being marinated with appropriate seasonings to absorb flavor, they are cooked using high-heat stir-frying or steaming methods, preserving the lobster's tender and fresh taste.