Yu Wei · Shijing Meiwawa Fish Head (Changhe Street Branch)
Hot pot · ⭐ 3.4
No. 8-961, Shenghe Street
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 No. 8-961, Shenghe Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-Whole Fish Ball with Filling, Sanquan Milk Beef Balls, Spicy Cold-Blanched Chicken Feet Salad.
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: 3.4
- Address: No. 8-961, Shenghe Street
- Popular dishes: Three-Whole Fish Ball with Filling, Sanquan Milk Beef Balls, Spicy Cold-Blanched Chicken Feet Salad, Spiced Century Egg Salad, Double 11 Special: Buy Fish-Flavored American Bullfrog and Get a Fish Body
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Dishes
Three-Whole Fish Ball with FillingA traditional Chinese dish made from fresh fish meat mixed with pork fat and egg white, shaped into balls and boiled. The filling adds richness to the tender, flavorful fish balls.
Sanquan Milk Beef BallsSanquan Milk Beef Balls is a delicacy made primarily from beef, with tender meat and a crispy outer layer filled with rich meat juice. The beef is minced and mixed with seasonings, then wrapped in meat filling and cooked by frying or boiling.
Spicy Cold-Blanched Chicken Feet SaladA chilled salad made with boneless chicken feet, seasoned with garlic, chili oil, and herbs for a tangy and spicy flavor.
Spiced Century Egg SaladCold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
Double 11 Special: Buy Fish-Flavored American Bullfrog and Get a Fish BodyThe dish is American bullfrog, mainly made with bullfrog, fried, with a salty and spicy taste, and includes a fish body as an extra gift.
Potato NoodlesPotato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
Maling Luncheon MeatMerin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
Fried Tofu PocketsFried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
Hot Pot Wide Rice NoodlesHot pot wide rice noodles are made from sweet potato or potato starch noodles, typically boiled in hot pot and served. Cook by blanching in boiling water until soft, then simmer with hot pot base and various ingredients to absorb the rich flavors.
Special Dry DipA spicy and aromatic condiment made from chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.