Madam Wang's Large Shrimp (Ocean Museum Branch)
Hot pot · ⭐ 3.9
No. 36, North Wenhua Road, Fengqing Road Subdistrict (390 meters north of the intersection of Wenhua Road and Guoji Road, west side of the road)
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. 36, North Wenhua Road, Fengqing Road Subdistrict (390 meters north of the intersection of Wenhua Road and Guoji Road, west side of the road). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato and Fresh Noodles, Baby bok choy, Boneless Duck Feet.
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: 3.9
- Address: No. 36, North Wenhua Road, Fengqing Road Subdistrict (390 meters north of the intersection of Wenhua Road and Guoji Road, west side of the road)
- Popular dishes: Potato and Fresh Noodles, Baby bok choy, Boneless Duck Feet, Wang Po's Large Shrimp Stew, Beef Roll
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Dishes
Potato and Fresh NoodlesA home-style dish made with potatoes and fresh noodles, stir-fried with garlic, ginger, and scallions for a savory flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Boneless Duck FeetBoneless duck feet is an exquisite Chinese dish, primarily made from duck feet. After careful preparation, the bones are completely removed, leaving behind tender and flavorful meat. During cooking, various spices and seasonings are typically used, with the duck feet simmered or braised to absorb the rich broth, resulting in a deep, satisfying flavor that lingers pleasantly.
Wang Po's Large Shrimp StewWang Po's Large Shrimp is a dish made with fresh shrimp and seasoned with scallions, ginger, garlic, and doubanjiang. After blanching, the shrimp are stewed in a large pot with辅料 to absorb flavor and create a rich broth.
Beef RollBeef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
Egg DumplingEgg dumplings are a traditional Chinese snack made by spreading egg liquid into a thin film in a pan, wrapping it around a filling of minced pork or shrimp, then rolling it into a dumpling shape and steaming or frying until cooked. The main ingredients are eggs and meat filling. The preparation requires evenly spreading the egg mixture, adding the filling, and folding it into shape.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
鸡翅大虾锅鸡翅大虾锅以鸡翅和大虾为主要食材，经过腌制后与蔬菜一同炖煮而成。鸡翅通常先煎或焯水处理，大虾去壳去肠线，与洋葱、姜片等辅料一同放入锅中，加入适量清水或高汤，慢火炖煮至入味。