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Hong Jie Lao Huo Guo (Shuang Wei Store)

Hot pot · ⭐ 4.4

Room 201, No. 42 East Third Ring Road South, South Side of Exit H, Shuangjing Metro Station

Dishes

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  8-Second Potato Shreds

  Eight-second shredded potatoes is a dish primarily made with fresh potatoes. After washing, the potatoes are sliced into thin strips and quickly stir-fried in hot oil for about eight seconds, preserving the original flavor and crisp-tender texture of the potato.
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  Spicy Potato Shreds

  A spicy stir-fried dish made with shredded potatoes, seasoned with chili and garlic for a bold, numbing flavor.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Torn Fresh Beef Tripe

  Hand-teared fresh beef tripe is a dish made from fresh ox tripe, torn by hand and quickly blanched to retain its crisp tenderness. Typically mixed or stir-fried with chili, Sichuan pepper, garlic slices, and green onion segments to highlight the ingredient's natural flavor.
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  Tomato Mushroom Hot Pot

  Tomato mushroom hot pot with two sides: one side is tomato broth made from fresh tomatoes, the other is mushroom broth using shiitake and king oyster mushrooms. Served with beef, lamb, and vegetables for dipping.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Fried Rice with Egg

  Fried rice is a Chinese staple made with rice and eggs, enhanced with scallions and carrots, stir-fried in hot oil for a fragrant, fluffy texture. Leftover rice ensures separation, while eggs add tenderness and blend seamlessly with the rice.
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  Gongcai Meatballs

  Gongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
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  Water Chestnut Burst in Coconut Water

  Horse hoof爆珠 coconut water drink made with fresh horse hooves and young coconut water, blended with ice for a refreshing taste.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Hongjie's Braised Pork Buns

  Hong Jie's sauce meat buns use fermented dough for the wrapper, filled with pork, sauce (such as sweet bean sauce or yellow bean sauce), and seasonings like scallions, ginger, and cilantro. Steamed to perfection, the buns have a soft exterior and richly savory filling.

Reviews

• Gale_17
  Honestly Hong Jie at Shuangjing really delivers on what makes their chain special. The three-story place has a really cool mountain city vibe going on, and the broth smells amazing, especially the spicy one which is super authentic. The fresh duck blood and hand-torn tripe are an absolute must-order. The duck blood is silky smooth and the tripe has that perfect crunch if you dip it in the spicy pot for just a few seconds. The shredded potato was piled high and full of flavor, people joke it's the "8 second shredded potato" because that's all you need. Service was really on top of things, they kept swapping out plates and adding broth without me even asking. It's right by Exit H at Shuangjing subway on the south side, with parking out front, so super easy to get to. Overall ingredients felt fresh and the flavors were legit. Great spot for a hangout with friends, and yeah it's a little on the higher end price-wise for hotpot, but honestly the quality and whole experience make it worth a special trip.