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Minghu Lou Fine Shandong Cuisine (Daming Lake Branch)

地方菜 · ⭐ 4.8

Inside the North Gate of Daming Lake Park, No. 271 Minghu North Road

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Shandong Six-Flavor Crepe

  A traditional Shandong snack made by spreading batter on a hot pan to form a thin crepe, filled with six flavors including bean sprouts, egg, scallions, and sauce.
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  Bell Pepper and King Oyster Mushroom Stir-fry

  A vegetarian dish made with bell peppers and king oyster mushrooms, stir-fried for a crisp and nutritious meal.
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  Bazi Meat

  Bazinu meat is primarily made from pork belly, marinated and then slowly stewed with various seasonings and spices until the meat becomes tender and the broth rich and flavorful.
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  Four Brothers Braised Pork

  A traditional Chinese dish featuring braised pork belly seasoned with soy sauce, sugar, and spices, served tender and flavorful.
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  Signature Wagyu Egg Tart

  A premium egg tart featuring minced wagyu beef mixed with egg custard, baked in a flaky crust for a rich, savory experience.
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  Minghu Fo Tiao Qiang

  Minghu Fo Tiao Qiang is a traditional Fujian dish made by slow-cooking a variety of premium ingredients in rich broth. Key ingredients include abalone, sea cucumber, shark fin, dried mushrooms, scallops, and pigeon eggs, simmered for hours to create a clear, fragrant soup with deep, savory flavor.
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  Minghu Premium Roast Duck

  Minghu Premium Roast Duck features a high-quality Peking duck, roasted in a hanging oven to achieve crispy skin and tender meat. Served with thin pancakes, sweet bean sauce, scallions, and cucumber strips for a classic Chinese experience.
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  Crispy Lotus Root from Ming Lake

  Minghu Crisp Lotus Root is a dish made primarily from fresh lotus root. After peeling and slicing, the lotus root is blanched in water until just cooked, then mixed with seasonings like garlic, vinegar, sugar, salt, and a touch of chili oil for a refreshing crunch.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Salted Pepper Crispy Squab

  A dish of young squab pigeon marinated, deep-fried until crispy, then tossed in seasoned salt and pepper for a savory, crunchy texture.
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  Old Jinan Crispy Sweet and Sour Pork Ribs

  Pork tenderloin is coated in a special batter and deep-fried until crispy, then stir-fried quickly with a sweet and sour sauce made from sugar, vinegar, and soy sauce. The dish has a crisp exterior and tender interior with balanced sweet and sour flavors and a hint of caramelized aroma.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Qingdao Balyu Dumplings

  Qingdao Balyu Dumplings are made with fresh mackerel, pork, and seasonings, hand-folded into delicate wrappers—deliciously savory and a signature dish of Qingdao.

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