Ice City Memory Iron Pot Stew (Guoji Road Branch)
Northeastern Chinese cuisine · ⭐ 4.5
No. 59, Huayuan Road
Dragon Mate tips
If you are traveling in China to visit Zhengzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 59, Huayuan Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Wide Vermicelli, Frozen Pear, Dried Green Beans.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Zhengzhou
- Category: Northeastern Chinese cuisine
- Rating: 4.5
- Address: No. 59, Huayuan Road
- Popular dishes: Northeast Wide Vermicelli, Frozen Pear, Dried Green Beans, Stewed Goose in Iron Pot
China trip · China travel
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Dishes
Northeast Wide VermicelliNortheast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
Frozen PearFrozen pear, primarily made from autumn pear or flower-covered pear, is created through repeated freezing and thawing. First, wash the pears and place them in the freezer until they turn black. Then, remove them and thaw by soaking in cold water. Once a layer of ice forms on the surface of the pear, peel it off and suck out the juice to enjoy.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
Stewed Goose in Iron PotStewed goose in an iron pot is a nutritious dish made primarily from goose, seasoned with various spices and seasonings and slowly simmered in an iron pot. The broth is rich and flavorful, the meat tender and succulent, preserving the original taste of the goose.