Ma Sibei Noodles (Aolan Store)
特色菜 · ⭐ 4.3
No. 55-15, Kangning Street, Zhengdong New Area
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. 55-15, Kangning Street, Zhengdong New Area. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Handmade Noodles, Pig's trotter, Vegetable Assortment.
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: 特色菜
- Rating: 4.3
- Address: No. 55-15, Kangning Street, Zhengdong New Area
- Popular dishes: Signature Handmade Noodles, Pig's trotter, Vegetable Assortment, Lamb Skewers, Homestyle Burned Chicken
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Dishes
Signature Handmade NoodlesSignature handmade noodles are made with hand-pulled noodles, beef, vegetables, and a special broth simmered slowly. The noodles are chewy, and the soup is rich and flavorful.
Pig's trotterPig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
Vegetable AssortmentVegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Homestyle Burned ChickenOld home-style braised chicken is a dish made with whole chicken, typically using native or Sanhuang chickens. After marinating, it's slowly stewed in a pot with soy sauce, cooking wine, scallions, ginger, and other seasonings to infuse flavor while keeping the meat tender. Careful control of heat ensures the chicken is fall-off-the-bone tender without falling apart, with a rich, savory broth.