Many Wa Sichuan Stir-Fry with High Heat Pot
Hot pot · ⭐ 3.9
160 meters west of the intersection of Boyuan Road and Yuantian 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 160 meters west of the intersection of Boyuan Road and Yuantian 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: Wuchang Rice, Chef's Private Spicy Chicken, Gele Mountain Spicy Chicken.
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: 160 meters west of the intersection of Boyuan Road and Yuantian Road
- Popular dishes: Wuchang Rice, Chef's Private Spicy Chicken, Gele Mountain Spicy Chicken, Spicy Blood Sausage Hot Pot, Oil-Poured Spicy and Tasty Blackfish Pot
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
Wuchang RiceWuchang rice, made from high-quality rice grown in the Wuchang region and finely processed. It has a glossy appearance, soft and sticky texture when cooked, and a rich aroma. To prepare, simply rinse the rice, add an appropriate amount of water, and cook until ready to enjoy.
Chef's Private Spicy ChickenChef's Private Spicy Chicken is a Chinese dish made with chicken, spicy peppers, garlic, and ginger. It is stir-fried to highlight the tender chicken and spicy peppers, offering a deliciously spicy and fresh taste.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Spicy Blood Sausage Hot PotA spicy hot pot featuring duck blood, beef tripe, and other ingredients, seasoned with chili oil and served in a clay pot.
Oil-Poured Spicy and Tasty Blackfish PotOil-poured spicy and tasty blackfish pot is made with blackfish and spices such as chili and Sichuan pepper, using an oil-pouring technique. It has a tender texture and a rich spicy flavor.
Braised Pork Belly in Clay PotSlow-cooked pork belly in a clay pot with soy sauce, sugar, and spices, resulting in tender, flavorful meat.
Mother's Stewed Pork with Garlic ShootsStir-fried pork belly with garlic shoots, a classic Sichuan dish featuring savory, spicy flavors and aromatic garlic.
Stir-Fried Shrimp with Garlic and VermicelliStir-fried shrimp with garlic and vermicelli, featuring fresh shrimp and soaked vermicelli layered in a pot, topped with generous garlic, seasoned and slowly stewed until shrimp are cooked through and vermicelli absorb the rich broth.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Mapo Tofu PotMapo tofu stew features soft tofu with minced beef or pork, seasoned with doubanjiang, Sichuan peppercorns, and chili powder. Tofu cubes are simmered with meat to blend flavors, then garnished with green onions and garlic chives.