中文

Promise before action

I pledge

I pledge to strictly observe laws and regulations related to food safety and strengthen supervision on food safety; strictly observe standards related to food safety and strictly abide by disciplinary criteria of the industry; timely, objectively and accurately disclose food safety information, and foster a transparent production, supervision and consumption environment; and strive to realize zero food safety issue!


Standardized ingredient selection

Standardized ingredient selection

Xiaolongkan begins strict quality control from procurement, optimizes the selection of foodstuff, and enforces a zero-risk policy in the purchase of high quality ingredients; second of all, products needs to possess QS production permit and monitored by a

Standardized processing

Standardized processing

Xiaolongkan enforces strict standardization in processes such as ingredient selection, cleaning and processing, and product specifications are defined based on conditions at relevant production plant. From product testing and pilot trials, to production w

Standardized packaging and freshness retainment

Standardized packaging and freshness retainment

The choice in packaging material is a critical step in quality guarantee. Packaging materials used are all high heat-resistant, steam- and boiling-safe, and food-grade packaging bags. Foods in cold processing chains are converted into industrialized produ

Standardized delivery

Standardized delivery

At present, for the whole industrial supply chain Xiaolongkan is in a close-knit cooperation with Guys China, who is responsible for the delivery of products to partners across the country. We provide storage and pre-emptive warning mechanism, and custome

Introduction on Configuration of Food Safety Organization

Xiaolongkan Hot Pot has always insisted on the business principle of "flavors from the soul, quality with integrity". In terms of food safety, the company has established a Food Safety Committee and the group's leadership directly governs works related to food safety.

The Xiaolongkan Food Safety Department is comprised of nearly 50 staffs and is in charge of the follow matters:

1)Implement and enforce national and local food safety standards, and formulate, optimize and implement Xiaolongkan's internal food safety standards and risk-control mechanisms;

2)Review and monitor supplier performance, qualification and risk level, and conduct routine inspection and unannounced inspection of suppliers in strict accordance with systems like GMP, ISO22000 and BRC;

3)Every Xiaolongkan restaurant will be staffed with one to two food safety monitors for a total of more than a thousand food safety monitors, who will monitor stores in strict accordance with Food and Beverage Services Food Safety Operation Standards and Xiaolongkan Restaurant Food Safety Standards.

4)Beginning from 2018 Xiaolongkan stores began execution of the "Clear Kitchen Bright Stove" program, which entails display of key locations and key segments of the food and beverage service process. Through methods such as establishing short barriers or viewing windows, the goal is to visualize food safety and to realize a panoramic, multidimensional and fully transparent display.

Xiaolongkan has always considered "flavor" and "quality" to be the bloodline of the brand, is devoted to transforming Sichuan hot pot into a cultural icon to be enjoyed by the whole world, and dedicated to become "Xiaolongkan of the world".



  • Upgraded kitchen
    Introduction of four-dimensional on-site management concept, kitchens with temperature controlled between 18 to 20 degrees Celsius, and the use of stainless steel walls ideal for cleaning and sanitation maintenance. New addition of rate repellent, garbage room and other facilities to ensure clear kitchen and bright stove. For the first time, kitchens have also been designed with two-way passageways that isolate and separate dishes coming in and going out of the kitchen to better ascertain the cleanliness, freshness and sanitation of foods.
  • Upgraded hardware
    Kitchen hardware of the past have been replaced with tailor-made equipment manufactured by name brands, which better suit the terrain and usage needs of different kitchens. Wheels on four corners of kitchen counters and fridges have been replaced by platforms to facilitate more thorough cleaning and ensure better sanitation and cleanliness.
  • Upgraded zoning
    Detailed zoning in the kitchen, separation of wet and dry processes, and fine processing to ensure different storage and processing conditions for foods of different nature.
  • Upgraded process
    Introduction of four-dimensional on-site management concept, the in-and-out of all foods to and from the kitchen and the pathways of staff movement have all been defined according to a specific and responsible method, and reasonable designs and more optimized processes ascertain the quality and speed of output.
  • Upgraded experience
    Customer tour mechanism, coupled with the "Clear Kitchen Bright Stove" program at the front of the restaurant, combine into a better dining experience.
  • Let me monitor

    If you have any questions with regard to food safety at Shooloongkan, or if you want to take a tour of a Shooloongkan kitchen, or if you want to interview relevant staffs to understand more information,

    please send your query, opinion or other information to the contact information on the right. We sincerely appreciate your contribution.

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    supervisory hot line 028-86921737
    supervisory email zhonglongge001@163.com
    click to complain