金元甲甲鱼馆(经三路店)
Hot pot · ⭐ 4.7
18 meters east of the intersection of Jingsan Road and Hongzhuan Road, north 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 18 meters east of the intersection of Jingsan Road and Hongzhuan Road, north 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: Crispy Pork with Salt and Pepper, Softshell Turtle with Bullfrog Stew, Softshell Turtle with Bull Penis Stew.
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: 18 meters east of the intersection of Jingsan Road and Hongzhuan Road, north side of the road
- Popular dishes: Crispy Pork with Salt and Pepper, Softshell Turtle with Bullfrog Stew, Softshell Turtle with Bull Penis Stew, Rice Field Turtle, Tea-Smoked Squab
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Crispy Pork with Salt and PepperSichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
Softshell Turtle with Bullfrog StewMain ingredients are softshell turtle and bullfrog, blanched then stewed with scallions, ginger, garlic, soy sauce, cooking wine, and broth, slowly simmered until flavors blend perfectly.
Softshell Turtle with Bull Penis StewA dish made with softshell turtle and beef tendons, cleaned, blanched to remove odor, then stewed with葱姜蒜 and cooking wine until tender and flavorful.
Rice Field TurtleA dish made from turtles raised in rice fields, gently stewed with ginger, scallions, and garlic for a rich, savory flavor.
Tea-Smoked SquabTea-smoked squab with tender meat and subtle tea fragrance, delicately prepared using traditional Cantonese methods.
Farewell My ConcubineBàwáng Biéjī is a traditional Chinese dish primarily made with softshell turtle and chicken. The ingredients are simmered together with spices and seasonings over low heat until the meat becomes tender and the broth turns rich and flavorful.
Farewell ChickenBawang Bie Ji is a dish featuring a whole chicken, typically tender young or spring chicken, marinated, deep-fried until crispy, then stir-fried with scallions, ginger, garlic, chili, and seasoned with a special sauce to infuse flavor. The finished dish has a bright red color, tender meat, and rich taste.
Pre-meal Sunflower SeedsA classic Chinese appetizer made from sunflower or pumpkin seeds, lightly roasted to enhance their nutty flavor and crisp texture, commonly served before meals.
Pan-fried Small Crucian CarpA dish of fresh small crucian carp marinated with salt and ginger, then pan-fried until golden brown, resulting in tender and fragrant fish.