Jun Fu Wang Old Beijing Copper Pot Hot Pot (Li Cang Wanda Black Gold Branch)
Hot pot · ⭐ 3.6
No. 178 Jufeng Road
Dragon Mate tips
If you are traveling in China to visit Qingdao, 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. 178 Jufeng 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: Original Cut Wagyu Top Blade, Hand-Beaten Meat Slime, Fresh-cut Beef Front Chest.
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: Hot pot
- Rating: 3.6
- Address: No. 178 Jufeng Road
- Popular dishes: Original Cut Wagyu Top Blade, Hand-Beaten Meat Slime, Fresh-cut Beef Front Chest, Fresh Cut Eye of Round Steak, Freshly Sliced Beef Belly
China trip · China travel
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Dishes
Original Cut Wagyu Top BladeOriginal cut wagyu top sirloin is from the premium shoulder area, tender with even marbling. Directly cooked after cutting to preserve its natural flavor and texture.
Hand-Beaten Meat SlimeA dish made by hand-beating fresh pork or beef into a sticky, tender meat paste, often served in clear soup for a delicate and flavorful experience.
Fresh-cut Beef Front ChestFresh-cut beef front chest uses tender meat from the beef chest, marinated simply and cooked by pan-searing, grilling, or stewing for a juicy and chewy texture.
Fresh Cut Eye of Round SteakFresh-cut eye of round beef is directly cooked after fresh slicing. Main ingredient is eye of round beef, typically prepared by pan-frying, grilling, or stir-frying to preserve its natural flavor.
Freshly Sliced Beef BellyFreshly sliced beef belly, a tender cut from the cow's abdomen, often served in hot pot or grilled, offering a rich and juicy flavor.
Fresh Cut Lamb LegFreshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.