He Ji Sour Cabbage Fish (Mazhai Branch)
Sichuan cuisine · ⭐ 3.5
50 meters north of the intersection of Tongxing Street and Dongfang Road, east side of the road (50 meters north of Haoyouduo Supermarket)
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 50 meters north of the intersection of Tongxing Street and Dongfang Road, east side of the road (50 meters north of Haoyouduo Supermarket). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Green Beans, Signature Mao Xue Wang, Braised Eggplant.
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: 3.5
- Address: 50 meters north of the intersection of Tongxing Street and Dongfang Road, east side of the road (50 meters north of Haoyouduo Supermarket)
- Popular dishes: Dry-Fried Green Beans, Signature Mao Xue Wang, Braised Eggplant, Secret-Recipe Stir-Fried Crawfish Tails, Classic Spicy Fish
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Dishes
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Signature Mao Xue WangSpicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
Braised EggplantStir-fried eggplant is a home-style dish primarily made with eggplant. After cutting the eggplant into pieces or slices, it is stir-fried in oil until slightly golden, then seasoned with ingredients such as garlic, soy sauce, and sugar, and slowly simmered until the eggplant is fully flavored and tender.
Secret-Recipe Stir-Fried Crawfish TailsFresh crawfish tails stir-fried with a secret sauce, delivering rich aroma and tender, flavorful meat.
Classic Spicy FishClassic spicy fish features fresh grass carp, paired with bean sprouts and lettuce. The fish slices are marinated with wine and ginger, then stewed with dried chilies, Sichuan peppercorns, doubanjiang, and minced garlic and ginger, finished with green onions and cilantro.
CauliflowerCauliflower, also known as cauliflower or Romanesco, primarily uses white florets as the main ingredient. When cooking, it is usually broken into small florets, cleaned thoroughly, and then prepared through various methods such as stir-frying, boiling, or roasting. With appropriate seasonings, its natural flavor can be preserved, resulting in a crisp texture.
Heji Pickled Vegetable FishHeji Pickled Vegetable Fish is a Sichuan dish made with black fish and pickled vegetables, chili, and other seasonings. The fish is tender, the pickled vegetables are crisp, and the broth is rich and sour-spicy.
Fish-Flavored Shredded Pork Rice BowlFish-flavored shredded pork over rice, made with pork strips, wood ear mushrooms, carrots, and green peppers, stir-fried with soy sauce, vinegar, sugar, and doubanjiang, then served over steamed rice.