Xiao Rong Cheng Community Old Hot Pot (21st Century Branch)
Hot pot · ⭐ 4.2
No. 1 Building, Juyi International, 70 meters east of the intersection of Huayuan North Road and Shuikē Road, Guoji Street, Jinshui District (next to New Oriental)
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. 1 Building, Juyi International, 70 meters east of the intersection of Huayuan North Road and Shuikē Road, Guoji Street, Jinshui District (next to New Oriental). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Smooth Shrimp Paste, Silky Fresh Duck Blood, Braised Pork Intestines.
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: Hot pot
- Rating: 4.2
- Address: No. 1 Building, Juyi International, 70 meters east of the intersection of Huayuan North Road and Shuikē Road, Guoji Street, Jinshui District (next to New Oriental)
- Popular dishes: Smooth Shrimp Paste, Silky Fresh Duck Blood, Braised Pork Intestines, Tendon Meat, Old Meat Slices from Mountain City
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Smooth Shrimp PasteSmooth shrimp paste is a dish made with fresh large shrimp, mixed with starch, egg white, and seasonings. The shrimp meat is chopped and stirred into a paste, then set by steaming or boiling. It has a tender and smooth texture with a fresh and delicate flavor.
Silky Fresh Duck BloodA dish made with fresh duck blood, gently cooked to achieve a silky texture and rich flavor.
Braised Pork IntestinesA dish made by slow-cooking pork intestines with spices and seasonings until tender and flavorful.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Old Meat Slices from Mountain CityA classic Sichuan dish made with tender pork loin slices stir-fried with bell peppers and vegetables, offering a rich, slightly spicy flavor.
Crispy Water Buffalo TripeWater buffalo tripe is a dish primarily made from water buffalo tripe. After cleaning, the tripe is cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to highlight its spicy, numbing, fresh, and fragrant characteristics.
Menshan Green Bamboo ShootsMenshan green bamboo shoots is a Sichuan dish made with fresh green bamboo shoots, cut into strips and quickly stir-fried. The texture is crisp, and the flavor is light, highlighting the freshness of the bamboo shoots.
Crab Stick Geng CaiCrab stick geng cai is a dish made with crab sticks and geng cai, usually stir-fried together. It has a fresh and tender texture with a light flavor.
Grain-Fed Beef BrisketGrain-fed beef brisket is a tender cut from the lower chest of the cow, slow-cooked or grilled to perfection, offering rich flavor and juicy texture.
Fresh Cut Beef TenderloinFreshly sliced beef tenderloin uses the tender meat from the loin, cut into thin slices and cooked directly to preserve its natural flavor. Common methods include quick pan-searing or boiling.