食欲老院子泥炉涮肚(阜民里店)
Hot pot · ⭐ 4.7
No. 100 Caishi Street, Guancheng Hui District
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. 100 Caishi Street, Guancheng Hui District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: National Style Covered Bowl Dish, Large Beef Tripe, Taste of Ox Tripe.
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: 4.7
- Address: No. 100 Caishi Street, Guancheng Hui District
- Popular dishes: National Style Covered Bowl Dish, Large Beef Tripe, Taste of Ox Tripe, Hibiscus Tangerine Peel Tea, Freshly Sliced Lamb Meat
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Dishes
National Style Covered Bowl DishNational Style Covered Bowl Dish is a Chinese dish served in a covered bowl, mainly consisting of chicken, vegetables, and seasonings, cooked by stewing or steaming, with a fresh and delicious taste.
Large Beef TripeA dish made from large pieces of beef tripe, simmered with spices like chili and Sichuan pepper for a bold, spicy flavor.
Taste of Ox TripeTaste of Ox Tripe is a dish made with ox tripe, which is cleaned, blanched, and then stewed or stir-fried with seasonings. It has a tough texture and a delicious flavor.
Hibiscus Tangerine Peel TeaHibiscus and aged tangerine peel tea uses hibiscus flowers and aged tangerine peel as main ingredients. After washing, hibiscus is steeped or boiled in hot water, then combined with tangerine peel to simmer, creating a drink with fruity and herbal aromas. No additives are added during preparation to preserve the original flavors.
Freshly Sliced Lamb MeatFresh lamb is sliced by hand from leg or shoulder meat, then cooked directly to preserve its original flavor and tenderness. Commonly prepared by stir-frying, boiling, or grilling with basic seasonings like scallions, ginger, and garlic.
Freshly Boiled Beef Bone Broth + Spicy Sichuan Oil Hot PotFreshly boiled beef bone broth paired with spicy Sichuan oil hot pot, mainly made of beef bones, beef oil, chili, and Sichuan peppercorns. The beef bones are first simmered to make a rich broth, then mixed with beef oil, chili, and Sichuan peppercorns to create a spicy hot pot.
Fresh Cut Wagyu Short PlateFreshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
Fresh Crisp Pig's TripeA dish made with fresh pig's tripe, quickly stir-fried with vegetables for a crisp texture and savory flavor.
Black Tripe Layered DishBlack thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.