Hot Spicy Jianghu Cuisine Restaurant
Sichuan cuisine · ⭐ 4.4
No. 7 Minjiang Yi Road
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at No. 7 Minjiang Yi Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Beef Strips, Signature Triple Crisp, Sichuan Spicy Chicken with Sichuan Peppercorns.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Qingdao
- Category: Sichuan cuisine
- Rating: 4.4
- Address: No. 7 Minjiang Yi Road
- Popular dishes: Stir-Fried Beef Strips, Signature Triple Crisp, Sichuan Spicy Chicken with Sichuan Peppercorns, Boiling Fish, Warm-Blanched Water Spinach
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Dishes
Stir-Fried Beef StripsA classic Chinese home-style dish made by stir-frying thin slices of beef with vegetables like bell peppers and onions for a quick, savory meal.
Signature Triple CrispA classic Chinese cold dish featuring pork stomach, duck intestine, and beef tripe, marinated with garlic, cilantro, and chili oil for a spicy, crunchy texture.
Sichuan Spicy Chicken with Sichuan PeppercornsHot and numbing Sichuan-style chicken dish made with chicken, abundant Sichuan peppercorns, and chili peppers. Main ingredients include chicken thighs or pieces, dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. Chicken is blanched to remove odor, then stir-fried with seasonings and simmered in broth.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Warm-Blanched Water SpinachA dish of blanched water spinach mixed with garlic and chili oil, served warm for a fresh and savory taste.
Spicy Mao Xue WangSpicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched, then stir-fried with spicy beef tallow base, simmered in broth, and finished with Sichuan peppercorns and chili powder.
Spicy Fried RiceA stir-fried rice dish made with vegetables, eggs, and chili for a spicy kick—popular in Chinese home cooking.
Salt-Style Jumping FrogA spicy Sichuan dish featuring fresh frog meat stir-fried with chili, garlic, and fermented bean paste, delivering a bold, numbingly hot flavor.
脑花豆腐脑花豆腐是一道以猪脑花和嫩豆腐为主要食材的菜肴，将猪脑花清洗处理后与豆腐一同炖煮或炒制，通常加入适量的调料提升风味。
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Spicy Beef Bone MarrowSpicy beef marrow is a dish primarily made with beef marrow. Typically, the marrow is removed and then stewed or stir-fried with spices such as chili peppers and Sichuan peppercorns, allowing it to fully absorb the spicy and numbing flavors. Ingredients like ginger, garlic, and doubanjiang (fermented broad bean paste) are often added during preparation to enhance the aroma.