Chang Ji Henan Folk Cuisine (Bai Zhuang Street Branch)
豫菜 · ⭐ 3.4
80 meters east of the intersection of Baizhuang Street and Shilipu Street
Dragon Mate tips
If you are traveling in China to visit Zhengzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 80 meters east of the intersection of Baizhuang Street and Shilipu Street. It is a 豫菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Changji Rural Special Fried Chicken, Braised Big Carp.
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: 豫菜
- Rating: 3.4
- Address: 80 meters east of the intersection of Baizhuang Street and Shilipu Street
- Popular dishes: Homestyle Stir-Fried Pork, Changji Rural Special Fried Chicken, Braised Big Carp
China trip · China travel
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Dishes
Homestyle Stir-Fried PorkFarmhouse 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.
Changji Rural Special Fried ChickenChangji Rural Special Fried Chicken is a dish made with chicken as the main ingredient, combined with peppers, onions, and other ingredients, stir-fried with oil. It has a fresh and fragrant taste, tender meat texture, and a rich local flavor.
Braised Big CarpBraised large carp is a Chinese dish primarily made with fresh large carp. The fish is cleaned and pan-fried until golden brown on both sides, then seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine, and simmered in water until flavorful, followed by reducing the sauce. The finished dish has a bright red color and tender, delicate fish meat.