Old Sichuan Spicy Fish (Jinshui District, Zhengzhou)
Sichuan cuisine · ⭐ 3.8
No. 14–15, Xichenzhuang Street, Relocation Area of Jinzhuang No. 11 Courtyard, Jicheng Road Subdistrict (150 meters north of the intersection of Zhengguang Road and Chenzhuang 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 No. 14–15, Xichenzhuang Street, Relocation Area of Jinzhuang No. 11 Courtyard, Jicheng Road Subdistrict (150 meters north of the intersection of Zhengguang Road and Chenzhuang Street). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Plate Chicken, Sichuan Boiled Pork Slices, Pickled Pepper Chicken Gizzard Rice.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: No. 14–15, Xichenzhuang Street, Relocation Area of Jinzhuang No. 11 Courtyard, Jicheng Road Subdistrict (150 meters north of the intersection of Zhengguang Road and Chenzhuang Street)
- Popular dishes: Big Plate Chicken, Sichuan Boiled Pork Slices, Pickled Pepper Chicken Gizzard Rice, Spicy Chicken with Chili, Sour Pickled Beans with Minced Pork Rice
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Dishes
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Pickled Pepper Chicken Gizzard RiceA spicy and tangy dish made with chicken gizzards stir-fried in pickled peppers, served over rice.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Pickled Beans with Minced Pork RiceA Chinese home-style dish featuring sour pickled beans and minced pork stir-fried together and served over steamed rice, offering a tangy and savory flavor.
Green Pepper Shredded Pork RiceGreen pepper and pork stir-fry rice is a Chinese dish featuring pork and green peppers. Pork and sliced green peppers are stir-fried together and mixed with cooked rice, seasoned with soy sauce and cooking wine.
Fried Tofu and Pork RiceXianggan Rou Si Fan is a Chinese rice dish featuring dried tofu and pork. Tofu strips and pork are stir-fried with葱姜蒜, then mixed with cooked rice to absorb the rich flavors.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
Fish-Flavored Japanese TofuA Chinese dish made with Japanese tofu and vegetables, stir-fried in a sweet and sour fish-flavored sauce.
Spicy Boiled FishSpicy boiled fish is a dish featuring fresh fish with vegetables like bean sprouts and cabbage, cooked in a broth made from大量 chili and Sichuan peppercorns. Fish slices are marinated first, then simmered with vegetables in the spicy broth, finished with a sprinkle of chili powder and Sichuan pepper.