Huo Pen Jing Spicy Fish (Maozhuang Branch)
Hot pot · ⭐ 3.9
80 meters east of the intersection of Xincheng Road and Qinghuayuan 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 80 meters east of the intersection of Xincheng Road and Qinghuayuan 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: Fried Tofu Skin, Hot Pot with Sichuan Noodles, Noodles in Broth.
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: 80 meters east of the intersection of Xincheng Road and Qinghuayuan Road
- Popular dishes: Fried Tofu Skin, Hot Pot with Sichuan Noodles, Noodles in Broth, Sweet Potato Noodles, Classic Spicy and Numbing
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Dishes
Fried Tofu SkinFried tofu skin is a dish made primarily with tofu skin. First, the tofu skin is soaked to soften it, then drained of excess water. Next, the tofu skin is slowly fried in hot oil over low heat until golden and crispy. Finally, it is sprinkled with salt or seasoning powder and ready to eat.
Hot Pot with Sichuan NoodlesHot pot Sichuan rice noodles is a dish made by cooking Sichuan rice noodles with hot pot seasoning. The rice noodles are made from high-quality sweet potato starch, offering a smooth and slippery texture. During preparation, the rice noodles are boiled in the hot pot base until fully cooked, absorbing the rich flavors of the broth and delivering a spicy, numbing, fresh, and aromatic taste.
Noodles in BrothNoodles in broth is a Chinese staple made from dough cut into片, cooked in soup with vegetables and meat, absorbing rich flavors through slow stewing.
Sweet Potato NoodlesSweet potato vermicelli is a dish made from sweet potato starch, typically soaked in warm water and stir-fried or simmered with vegetables, meat, or tofu. Minimal seasoning highlights the chewy texture of the noodles and the natural flavors of the ingredients.
Classic Spicy and NumbingA classic Sichuan dish made with meat and spices like chili and Sichuan peppercorns, delivering a bold spicy and numbing flavor.
Classic Spicy Black FishClassic Spicy Black Fish is a Sichuan dish made with black fish and spices such as chili peppers and Sichuan peppercorns. The fish is tender, with a spicy and numbing flavor, and has a rich spicy aroma.
Mung Bean NoodlesMung bean noodles are made primarily from mung bean flour, processed through kneading, rolling, and cutting. They have a light green color and a smooth, delicate texture, commonly used in cold dishes or soups.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Fresh Frog LegsFresh bullfrog is the main ingredient, cleaned and stir-fried or braised. Usually seasoned with ginger, garlic, and chili to keep the meat tender and flavorful.