Da Long Yi opened in Chengdu, the capital of China’s Szechuan province, in 2013. Since then, it has expanded globally, to New Zealand, Australia, the UK, Canada, and finally, New York City. Kathy Jiang, the owner of Da Long Yi Hot Pot in Chinatown, first opened the location in June 2019. She is originally from Chengdu and has always loved hot pot.

Their signature red pot is a pot of herbs, chile peppers, and peppercorns that have been fried in beef tallow. Their specialty pot is their three-flavor pot, which has the spicy red pot and your choice of two non-spicy pots. We tried the pork bone (recommended by our waiter), tomato, and of course, their spicy red pot. You can choose between a mild, medium, and hot spice level, and to help cool you down, they offer a variety of Chinese drinks, including Wang Zai milk, soymilk, coconut milk, and Chinese Fanta. 

With an a la carte menu, you’ll see some things you might not have seen at other hot pot places. There is no shortage of options at Da Long, from kidneys and gizzards to tongues and feet, in addition to the regular slices of beef. We loved the Handmade Salty Egg Yolk Shrimp Paste Balls, which had a perfect balance between the egg yolk and the shrimp. The House Special Milk Tea Jelly with Assorted Toppings was the perfect amount of sweetness and a great way to finish off the spicy meal. 

With a second location opening in August in LIC, head over to either one for an authentic Szechuan hot pot experience!

📍 Da Long Yi Hot Pot
159 Canal St 2nd Floor, New York, NY, 10013