Qixian Sandpot · BBQ (Xiaodian Village Residential Area Store)
Barbecue · ⭐ 4.0
Northwest corner of the intersection of Nongye South Road and Yongping Road
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 Northwest corner of the intersection of Nongye South Road and Yongping Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Qianye Tofu, Pan-fried Fried Egg, Braised Pork in Clay Pot.
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: Barbecue
- Rating: 4.0
- Address: Northwest corner of the intersection of Nongye South Road and Yongping Road
- Popular dishes: Qianye Tofu, Pan-fried Fried Egg, Braised Pork in Clay Pot, Sizzling Crispy Pork with Lotus Root, Braised Fish Dumplings in Clay Pot
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Dishes
Qianye TofuQianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
Pan-fried Fried EggA classic Chinese home-style dish where eggs are gently fried in a pan until the whites set and yolks remain runny, offering a rich, savory flavor.
Braised Pork in Clay PotPot-braised pork slices, a dish featuring fatty pork belly sliced and coated in starch paste, deep-fried until golden and crispy, then simmered with bean sprouts and cabbage in a clay pot for tender, flavorful meat and rich broth.
Sizzling Crispy Pork with Lotus RootA dish featuring crispy pork and lotus root slices cooked together in a clay pot, resulting in a rich, savory flavor.
Braised Fish Dumplings in Clay PotPotato fish tofu is a dish primarily made with fish tofu, usually accompanied by vegetables such as cabbage, carrots, and greens, slow-cooked in a clay pot. First, the fish tofu is blanched to remove any fishy odor, then combined with the vegetables and placed into the clay pot. High-quality broth or water is added, brought to a boil, and then simmered over low heat to allow the flavors to blend.