Baicao Tan · Lamb One Pot (Zhengzhou First Store)
火锅 · ⭐ 4.7
100 meters east of the intersection of Zhengguang Road and Xinyi Road
Dishes
Ningxia Handmade YogurtNingxia handmade yogurt is made from fresh milk through natural fermentation, offering a rich, smooth texture and mild acidity. It's a traditional dairy product of Northwest China.
Stir-Fried Mixed MushroomsStir-fried mixed mushrooms is a dish featuring various fungi like shiitake, enoki, king oyster, and crab mushrooms. Sliced or torn, they're quickly stir-fried with garlic and green pepper, seasoned with salt and soy sauce until tender.
Spicy Chicken with ChiliA spicy Sichuan dish made by stir-frying chicken with dried chilies and Sichuan peppercorns, known for its bold flavor and numbing heat.
Handmade Flower BunHand-pulled flower rolls are made from flour and yeast, fermented, kneaded, rolled thin, folded, cut into segments, shaped by hand into petal-like forms, then steamed. They are beautifully shaped and have a soft, elastic texture.
Signature Braised Meat in PotSignature Braised Meat in Pot is a traditional Chinese dish made with pork and seasoned with soy sauce, sugar, and cooking wine, then slowly stewed over low heat. The meat is tender and the flavor is rich.
Local Green Pepper Stir-fried with Free-range EggsFresh local green peppers stir-fried with free-range eggs. Crisp peppers and tender eggs, lightly seasoned to highlight natural flavors.
Braised Chicken with ChestnutsChestnut-braised chicken is a dish made with chicken and chestnuts. Chicken pieces are simmered with shelled chestnuts and seasonings like soy sauce, dark soy sauce, cooking wine, and ginger until the meat is tender and the chestnuts absorb the flavors, resulting in a thickened sauce.
滩羊上脑滩羊上脑是选用宁夏滩羊的头部上方部位，肉质细嫩，富含脂肪分布均匀。通常采用清炖或水煮的方式烹饪，保留原汁原味。- Tang Sheep RollA specialty dish made from fresh Tang sheep meat, marinated and rolled into a cylinder, then steamed to perfection—tender and fragrant.
Steamed Dough Oil Fried BreadA traditional Chinese snack made by mixing flour with warm water, rolling it into thin sheets, adding oil and toppings like scallions or sesame, rolling it up, cutting into segments, and deep-frying until crispy outside and soft inside.
Premium Grade Tan Sheep MeatPremium Grade Tan Sheep Meat, using high-quality Tan sheep meat as the main ingredient, carefully sliced to preserve its original flavor. During cooking, it is slowly stewed at low temperature with appropriate spices to retain the tenderness and nutrition of the Tan sheep meat.- Hundred Grass Marsh · Lamb Hot PotA nourishing lamb hot pot made with fresh lamb and a blend of medicinal herbs, slow-cooked to perfection for a rich, savory flavor.
- Goat Spine Hot PotA hearty hot pot featuring goat spine bones simmered with spices, resulting in tender meat and rich broth.
- Supreme LambA premium dish featuring slow-cooked lamb from Ningxia, seasoned with secret spices and served in a rich, aromatic broth.
Sour Soup NoodlesA Chinese noodle dish made with hand-cut noodles in a tangy broth, featuring fermented vegetables, pork, and chili for a bold, sour-spicy flavor.
Stir-Fried Green Pepper and Eggplant StripsA simple stir-fry dish made with green peppers and eggplant strips, seasoned with light soy sauce and garlic for a fresh, savory taste.
Chicken Claw TofuA dish made by stewing chicken claws with tofu, resulting in tender claws and flavorful tofu that absorbs the rich broth.
Stir-fried Yellow Bean Sprouts with Pork RindStir-fried yellow bean sprouts with pork rind, a savory and crunchy dish commonly found in Chinese households.