Xiaolongkan focuses on the bottom of the classic butter pot. Recently, this pot bottom has also been listed in the Sichuan specialty word-of-mouth list "Hundred Flavors Out of Sichuan" TOP50. The essence of Xiaolongkan pot bottom lies in the combination of vision and taste. Pepper in Gansu, pepper in Guizhou, butter in Qinghai and Xinjiang, and spices in Yunnan have all become the essence of Xiaolongkan's classic butter pot bottom. Sichuanese who are neither spicy nor stuffy like the fresh and tender ingredients that roll around in this glug red oil. The fresh oil locked the raw juice of the ingredients, and the aroma was rich but not greasy. The children next door cried!