"Where fresh lamb, Zhengzhou Zealand Xuan." Broccoli Inn Hotel at the end of 1947 was founded by Mr. Xu Liande near Zhengzhou, Changchun Bridge (now 27 Plaza West), and the old folks around the hotel and adjacent springs pool. At that time, capital of Henan province in Kaifeng, Zhengzhou and Kaifeng in the west of halal food business, it is called Xuan Zealand.

Mainly engaged in stewed bun, stewed noodles and Halal fried dishes. In 1953, Xu Liande merged with his fellow villagers, Li Shaoqing and shunhelou, and became known as "Heji" by the people in the industry. Zhao Rongguang, the chef, is famous for his backyard meat, charred pork and pot roast mutton. In 1954, the Hui canteen opened in the West Street, where Zhao Rongguang, Xu Liande, Han Qitong, Cheng Huaiyi and other chefs worked as cooks. The main products of the canteen are: fried mutton with scallion, fried mutton kebabs, sliced fish and baked noodles, etc. In 1955, Cheng Huaiyi and Han Qitong were rated as the third class labor model of Zhengzhou city. In 1979, the catering market gradually flourished. Zhang Baoshan, Han Qitong and others proposed to restore the Hui people"s canteen to xilanxian restaurant. The main chefs are Xie Guangju, Han Qitong, Cheng Huaiyi, Wang Pinghe, etc. The name of Henan dishes is: sweet and sour soft slip carp baked noodles, grilled pork tripe, scallion braised sea cucumber, sour and spicy Cantonese tripe, stewed three bags, scallion grilled mutton, Lentinus edodes crisp leg of mutton, pot roast mutton and so on. It has become a famous restaurant for Muslim cooking in Zhengzhou. In 1980, xilanxian restaurant, together with Xueyuan Hotel, Shaolin restaurant and water restaurant, was named "top ten famous restaurants in Henan Province". In order to further prosper the catering market in Zhengzhou, Xilan Xuan sent Cheng Huaiyi, a chef, to Beijing for many times to learn Beijing style instant boiled mutton technology with Beijing xilaishun. Later, he was introduced by his colleagues in Henan restaurant. With the cooperation of master he of DongLaiShun, he introduced advanced meat cutting machines to relevant units such as Liuji department. In 1980, he introduced Beijing style instant boiled mutton into Zhengzhou, which was praised as "the first pot of Central Plains" by the provincial capital gourmet ”。 In addition to fresh meat, there are more than 20 kinds of seasonings in xilanxian, which is famous in the provincial capital. Therefore, it is said that "where the mutton is fresh, Zhengzhou xilanxuan" is. After the 1990s, xilanxian introduced seafood in time to adapt to the market while managing traditional varieties. Fish and shrimp dishes and traditional dishes complement each other, making the Central Plains famous. At the same time, a number of new chefs such as BA Shuncai, Li enlian, Xie Jingbin, Yang Guisheng, Liu Wei, sun Yansheng and Liu Xingzhi have been cultivated. At the end of the 1990s, due to urban transformation, xilanxian was demolished. In 2000, xilanxian moved back to Beishuncheng street to resume business. After the resumption of business, xilanxian not only managed traditional fried dishes, but also excavated and sorted out a large number of traditional flavor varieties. First of all, Jingtang Xi with traditional ethnic characteristics was launched to meet the needs of traditional ethnic consumer groups; secondly, flavor snacks were introduced, such as steamed buns with mutton soup, lanxuan potstickers, Sanxian Yifu noodles, mutton stewed noodles, etc., forming a business pattern with halal fried dishes as the main, flavor snacks as the auxiliary, and the combination of high school and low-grade. Among them, grilled mutton, grilled beef tongue, Guanghai double eating, sweet and sour soft slip carp baked noodles, whipping Hydrangea, Beijing style instant boiled mutton, tin foil wrapped braised perch have become the representative works of xilanxian restaurant. During the inspection period of central and provincial leaders, Cheng Huaiyi and Yang Guisheng were repeatedly invited to serve.