Ding Tang Hui Art Cuisine
特色菜 · ⭐ 4.8
Villa No. 4, Taojin Garden, No. 79 Xianggang East 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 Villa No. 4, Taojin Garden, No. 79 Xianggang East Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Buddha Jumps Over the Wall, Decade-aged Shaoxing Wine Marinated Soft-Boiled Prawn, Master's Glass Pigeon.
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: 特色菜
- Rating: 4.8
- Address: Villa No. 4, Taojin Garden, No. 79 Xianggang East Road
- Popular dishes: Buddha Jumps Over the Wall, Decade-aged Shaoxing Wine Marinated Soft-Boiled Prawn, Master's Glass Pigeon, Signature·Buddha Jumps Over the Wall with Fish Head, Hangzhou-style Drum-shaped Soy-braised Pork
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Dishes
Buddha Jumps Over the WallBuddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
Decade-aged Shaoxing Wine Marinated Soft-Boiled PrawnFresh prawns marinated in aged Shaoxing wine and gently cooked to a soft, tender texture, with a rich, savory-sweet flavor.
Master's Glass PigeonMaster's Glass Pigeon features tender young pigeon glazed to a translucent, glossy finish through traditional roasting methods, delivering a rich and savory flavor.
Signature·Buddha Jumps Over the Wall with Fish HeadSignature·Buddha Jumps Over the Wall with Fish Head is a dish that combines the traditional craftsmanship of Buddha Jumps Over the Wall with the characteristics of fish head. Main ingredients include a fresh large fish head (such as bighead carp head), abalone, sea cucumber, fish maw, dried scallops, fish lips, tendon, shiitake mushrooms, and quail eggs. During preparation, the fish head is first pan-fried until golden brown, then placed in a special ceramic pot with other precious ingredients, added with broth, and simmered over low heat for a long time to fully integrate the flavors of all ingredients. The finished dish features a rich and mellow broth with tender and flavorful ingredients.
Hangzhou-style Drum-shaped Soy-braised PorkA traditional Zhejiang dish featuring braised pork belly wrapped in tofu skin, simmered in soy sauce until tender and flavorful.
Truffle Sauce Snail with Taro SaladFresh snail slices are tossed with tender taro and a rich truffle sauce, creating a harmonious blend of textures and flavors.
Boston Lobster Mapo TofuBoston lobster mapo tofu is a fusion dish featuring Boston lobster and tofu. Tofu cubes are boiled, then stir-fried with sautéed lobster meat and seasoned with a sauce made from doubanjiang, Sichuan peppercorns, garlic, and ginger. Finished with a thickening slurry.
Juicy Crispy PigeonJuicy crispy squab pigeon marinated and deep-fried to golden crispness, with tender, juicy meat inside. Made with secret seasoning and high-heat frying to lock in moisture.
Oyster Sauce South African 6-Head AbalonePremium South African abalone simmered in oyster sauce, tender and flavorful, a luxurious Cantonese seafood dish.
Chicken Oil Steamed Sweet-Sun-Dried Eel ScalesA dish featuring sweet-sun-dried eel scales steamed with chicken oil, offering a rich, savory flavor and tender texture.