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Eastern Sauce Meat Old Vinegar Fish (Mazhai Branch)

豫菜 · ⭐ 4.2

1st Floor, Fengtai Hotel, Intersection of Xianfeng Road and Tongxing Street, Mazhai Town

Dishes

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  Eastern Vinegar Fish

  Eastern Vinegar Fish is made with grass carp, marinated, deep-fried until crispy outside and tender inside, then simmered in a sweet and sour sauce made from sugar, vinegar, and soy sauce. The dish has a bright red color, balanced sweet-sour taste, tender fish meat, and a rich vinegar aroma.
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  Braised Pork Trotters

  A traditional Chinese dish made by slow-cooking pork trotters in a seasoned broth with aromatic spices, resulting in tender and flavorful meat.
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  Pork Knuckle

  Braised pork knuckle is a dish made from the elbow joint of pig legs, typically prepared by blanching, coloring, and braising. Key seasonings include soy sauce, sugar, cooking wine, scallions, ginger, and star anise. The finished dish has a glossy red color, tender meat, and rich flavor without being greasy.
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  Cumin Lamb

  Cumin lamb is a dish primarily made with lamb, seasoned with cumin powder and garnished with cilantro. The lamb is sliced, marinated with cumin and other seasonings, then quickly stir-fried in hot oil until cooked through, and finally sprinkled with cilantro for added aroma.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Salted Pepper River Shrimp

  Spiced salt river shrimp is a dish made with fresh river shrimp. After cleaning and drying, the shrimp are marinated with wine and ginger to remove fishy odor, then lightly coated in starch and deep-fried until crispy. Finally, they are stir-fried with seasoned salt, scallions, garlic, and ginger for a fragrant flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Old-fashioned Egg Soup

  Old-style egg soup is made primarily with eggs, water or broth, heated and stirred to form solid threads or chunks, then lightly salted. Simple to prepare, no additional ingredients are typically used.
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  Crispy Spicy Chicken

  Spicy crispy chicken is a Chinese dish made with chicken, usually thigh or breast meat, marinated, coated in starch and deep-fried until crispy. It's stir-fried with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic for rich flavor.

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