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Two Qing Huowu (窦店店)

火锅 · ⭐ 4.8

Opposite Xi'anzhuang Intersection, Doucun Village

Dishes

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  Mercedes Pot

  Beef stew is a slow-cooked dish made with beef, potatoes, and carrots, along with onions, ginger, and spices. Beef and vegetables are simmered in water with seasonings until tender.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Spicy Braised Lotus Root Slices

  Spicy braised lotus root slices are made with fresh lotus root, sliced and simmered in a seasoned broth containing star anise, cinnamon, bay leaves, Sichuan pepper, ginger, soy sauce, sugar, and salt. The slices absorb the rich flavors and become soft and tender.
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  Spicy Braised Chicken Feet

  Hot-braised chicken feet is a dish made by blanching chicken feet and simmering them slowly in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, dried chilies, plus soy sauce, rock sugar, and cooking wine.
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  Tender and Smooth Beef

  Tender beef stir-fry is made by marinating beef slices in starch, egg white, and seasonings, then quickly stir-fried with vegetables like green peppers and onions to retain tenderness and crunch.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Grassland Lamb

  Grassland lamb mutton is made from fresh lamb, carefully marinated and slowly grilled over charcoal until crispy on the outside and tender on the inside. Served with a specially crafted sauce that highlights the unique aroma of the lamb.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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