博爱杂拌王(果园路店)

Jiaozuo Food | Locals recommend donkey meat and donkey intestines 👉Store name: Boai Mixed King 📍Address: No. 6, first floor, Building 5, Guoyuan Road, Jiaozuo City 🅿️Parking: Parking is available at the restaurant entrance 🍃Environment: Log style, natural and simple. There are four-person tables and round tables. Plastic-sealed tableware 1¥/person 🛎Service: This restaurant is for Henan cuisine, and there are many local specialties. The boss lady recommended it very enthusiastically. boaizaliangwang: 03912948878 Its cold dishes are made by themselves, with a wide variety of varieties, including cold cabbage, seaweed, tofu skin, preserved eggs, vinegar radish, edamame, etc. Donkey meat, donkey intestines, and sausage are all local specialties. 🌟Sausage 16¥/half portion 3.5/5 The boss lady said she made it herself, with pork belly and duck meat. It tastes similar to glutinous rice sausage, with millet, pork belly, peanuts, not salty, a bit of five-spice flavor. It doesn't taste as good as glutinous rice, so it's acceptable. 🌟Cold tofu skin 6¥/half portion 2.5/5 Mixed with vinegar, with coriander, slightly spicy, well seasoned, but the tofu skin is too hard. 🌟Cold seaweed 3/5 A kind of algae, tastes a bit crispy, but it's too salty. 🌟Garlic choy sum 5¥/half portion 3/5 Very salty, garlic flavor, the choy sum is a bit old, and there are soft and crispy soybeans. 🌟Donkey intestine + donkey meat 48¥/portion Donkey intestine 4/5 Fat, tender, soft, slightly salty. 🌟Donkey meat 4/5 A bit salty, the meat is firm, and it has the taste of braised beef. It's actually salted meat, simple but flavorful. 🌟Mixed dishes 25¥/small portion 3/5 Local specialty, in fact, a bit like the vermicelli pot or three fresh pot eaten in college. The boss lady introduced that it is a banquet dish for local weddings. The taste of white pepper, the soup is very fresh, and there are many ingredients in it. It belongs to the soup base of the list. Chicken meatballs, black fungus, bamboo shoots, bean curd, pork skin, crispy meat are basically flour, and the squid is tender. In addition to providing cold dishes, it also has barbecue, which looks quite fresh. Friends who want to eat local dishes can consider this one. I personally can still accept it, but I am not used to it. It is ok to try it.

The taste is good, the environment and service are also good.

#Local Delicacies I originally came here for the mixed salad, but I stumbled upon some unidentified ingredients ☞ corn smut, something I'd never seen before [facepalm] [Mint] Ambiance: Rope-shaped pendant lights, greenery dotting the partitions, heavy wood-colored tables, a pristine red brick backdrop, and small checkered colored tiles—a rustic, pastoral feel, I guess [smirk][strong] [Service Bell] Service: For the price, I couldn't fault it. From the owner to the waiter, they were all very welcoming. Seeing that I didn't know what the smut was, they even brought me some fresh ones and explained their characteristics [strong][strong] As for the dishes, I mainly tried a few of their specialty dishes. The sausage was homemade, with peanuts and wood ear mushrooms. The casing was a little tough to chew, and the meat wasn't very grainy, making it watery and chewy. I wasn't a fan of it [pick nose] The mixed salad is a soup dish with a salty and fresh taste, a Jiaozuo specialty. The ingredients are very rich, including crispy pork, chicken, pork belly, black fungus, tofu, pork belly, soaked squid, bamboo shoots... It's really a full bowl. I thought there must be some vegetables or noodles underneath, but I didn't expect... It's a full bowl of good stuff, and it's only 25 bucks. The small portion is enough for two adults [facepalm] Finally, let's talk about the corn smut. When I first saw the ingredients at the counter, I was a little confused. What the heck is this? It looks a bit like oyster meat, which is obviously not likely to be found in this area and at this kind of restaurant [laughing and crying]. After asking the owner, he said it's a fungus that grows on diseased corn, similar to a plant tumor [facepalm]. It's seasonal and only grows in cornfields that haven't been heavily sprayed with pesticides, so it's becoming increasingly rare [laughing and crying] As for the texture, the skin is relatively tender, while the inside feels a bit mushy and brany. It's mushy and has a slightly bitter taste, but it absorbs easily. The broth is perfectly seasoned, and paired with the complimentary wrap, it's surprisingly delicious [laughing and crying] For those of you who haven't seen this before, try it next time you see it [snickering]