Ju Wei Mei Fresh Stir-Fry Big Plate Chicken (Jicheng Store)
新疆菜 · ⭐ 4.6
50 meters south of the intersection of Chenzhuang Street and Changhe Street, east side of the 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 50 meters south of the intersection of Chenzhuang Street and Changhe Street, east side of the road. It is a 新疆菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Fried Chicken, Handmade Belt Noodles, Spicy麻 Chicken Stir-Fry.
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: 新疆菜
- Rating: 4.6
- Address: 50 meters south of the intersection of Chenzhuang Street and Changhe Street, east side of the road
- Popular dishes: Five-Spice Fried Chicken, Handmade Belt Noodles, Spicy麻 Chicken Stir-Fry, Premium Large Chicken Leg Dish, Sauce-Flavored Wheat Gluten
China trip · China travel
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Dishes
Five-Spice Fried ChickenA Chinese home-style dish made by stir-frying chicken with five-spice powder and other seasonings, resulting in a savory and aromatic flavor.
Handmade Belt NoodlesHandmade belt noodles are wide, chewy noodles made from flour and water, traditionally prepared by hand and served with savory sauces or stir-fried vegetables.
Spicy麻 Chicken Stir-FryFresh chicken stir-fried with Sichuan pepper, green and red peppers, delivering a spicy, numbing, and savory flavor.
Premium Large Chicken Leg DishPremium large chicken leg dish made with fresh chicken legs, cooked with vegetables and seasonings, offering a tender texture and rich flavor.
Sauce-Flavored Wheat GlutenA dish made with wheat gluten stir-fried in a savory sauce, featuring a rich, umami flavor and chewy texture.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.