Niuzhi Niang Freshly Sliced Beef Hot Pot (Xinzheng Huaxin Branch)
Hot pot · ⭐ 4.1
Intersection of Tongle Road and Hexie Street
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 Intersection of Tongle Road and Hexie Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Shoulder Tendon, Inner Kidney, Spoon Skin.
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: 4.1
- Address: Intersection of Tongle Road and Hexie Street
- Popular dishes: Pork Shoulder Tendon, Inner Kidney, Spoon Skin, Big Knife Tripe, Chao Shan Hand-Hammered Beef Balls
China trip · China travel
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Dishes
Pork Shoulder TendonPork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
Inner KidneyInner kidney refers to the kidney of pigs or sheep, commonly stir-fried or braised with aromatics and seasonings for a tender, savory dish.
Spoon SkinSkillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
Big Knife TripeBig Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
Chao Shan Hand-Hammered Beef BallsChao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
Bull's Roar Full Beef BanquetBull's Roar Full Beef Banquet is a large banquet featuring beef as the main ingredient, including parts such as the beef head, tongue, liver, and shank. It is prepared using various methods like stewing, roasting, and boiling, with rich flavors.
Beef PlatterBeef Platter: Featuring premium beef carefully sliced and arranged to showcase the diverse cuts and textures of beef. Includes tender filet mignon and rich beef brisket, among other varieties. Simply grilled or pan-seared to preserve the natural flavor and essence of the beef.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.