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Two Lakes Hall (Yuan Datong Park Branch)

地方菜 · ⭐ 4.3

Adjacent to the Administration Office of Yuan Dadu City Wall Ruins Park, Beitucheng East Road

Dishes

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  Gong'an Beef Three Delicacies

  Gongan beef three delicacies is a dish primarily made with beef, beef tripe, and beef tendons. During preparation, these three ingredients are first stewed until tender, then stir-fried with spices and seasonings to allow them to fully absorb the broth, resulting in a delicious taste and rich nutrition.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Fragrant Stinky Carp

  Stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before frying or pan-frying. Fermented ingredients like stinky tofu or stinky amaranth are used to marinate the fish, infusing it with a unique flavor. High-heat cooking creates a crispy exterior while keeping the inside tender.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is primarily made from pork ribs and lotus roots. After blanching the ribs, they are cooked together with peeled and cubed lotus roots in a pot with water until the ribs become tender and the lotus roots turn soft and sticky. Season to taste and serve.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Stewed Bamboo Shoots in Oil

  Oil-braised smoked bamboo shoots is a dish primarily made with smoked bamboo shoots. The preparation involves soaking the smoked bamboo shoots in advance, slicing them into appropriate pieces, stir-frying them with hot oil and seasonings, and then adding water to braise until fully flavored.
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  Biji Fish Maw

  Bijia Yu Du is a dish featuring fish maw as the main ingredient, simmered with ham, winter mushrooms, and chicken to absorb their flavors, resulting in a soft and chewy texture. The fish maw must be soaked until soft, blanched, then slowly stewed in broth.
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  Braised Lotus Root Meatballs

  Braised lotus root meatballs are made with lotus root and pork. The chopped lotus root is mixed with minced pork, seasoned, shaped into balls, then simmered in a savory sauce until tender and flavorful.
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  Red Mustard Greens

  Red mustard greens is a dish primarily made with red mustard greens. After washing and blanching, it's stir-fried with garlic, ginger, and seasonings to retain its fresh, tender texture.
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  Jingzhou Turtle Dish

  Jingzhou turtle is a dish featuring fresh turtles as the main ingredient, cleaned and stewed with various seasonings. Ginger slices, green onions, and cooking wine are commonly added for flavor, then slowly simmered until tender and rich in taste.
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  Jingzhou Fish Cake

  Zhongzhou fish cake is a specialty dish made from fresh fish meat, combined with pork fat, egg white, and starch. After removing bones, the fish and pork fat are mashed into a paste, mixed with seasonings and egg white, then steamed in a mold to set.
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  Green Pepper Stewed Wuchang Fish

  A dish featuring Wuchang fish simmered with green peppers and seasonings, resulting in tender fish and aromatic vegetables.

Reviews

• silver_sage
  We stumbled onto this place near some old city wall ruins and wow, super glad we did. It's a Hubei-Hunan spot and the food is legit, not the watered-down version you sometimes get. The hot dry noodles were the star for me — the sesame paste is so rich and nutty, noodles have that perfect chewy bite, and there's a nice spicy kick that hits you right away. The stir-fried pork was also amazing, super crispy and caramelized on the edges, meat was really tender, and yeah I basically inhaled it over rice. I tried the scallion oil noodles too and they were so good I honestly went back for seconds. The vibe inside is really chill — wood tables, warm lighting, clean everywhere, and we got a window seat overlooking the lake which was such a nice bonus. Definitely coming back next time I'm in Beijing.