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Old Yantai Seafood Home-style Cooking (Zhifu Branch)

鱼鲜 · ⭐ 4.1

Unit 1-5, East Side, First Floor, Tonghui Grand Hotel, No. 67, Xidajie Street

Dishes

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  Large Cod Dumplings

  Large cod dumplings made with fresh fish and pork, handcrafted for a delicate, savory taste.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Spider Crab

  Spider crab is a dish made primarily with fresh spider crab. The preparation typically involves cleaning the crab body, then steaming or stir-frying it, and adding seasonings such as ginger and garlic to enhance the aroma according to taste. Spider crab has delicious meat and is a delicacy for seafood lovers.
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  Salt and Pepper Prawn

  Salted pepper prawns are made with prawns as the main ingredient, seasoned with salted pepper, garlic, ginger, and other spices. After cleaning the prawns, they are marinated with cooking wine and salt, then deep-fried until golden and crispy. Finally, salted pepper and chopped green onions are sprinkled on top and mixed evenly.
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  Seafood Noodle Soup

  Seafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Old Yantai Large-Filled Fish Dumplings

  Fresh mackerel and pork are combined into a rich filling, hand-formed into large dumplings, and boiled or steamed for a delicate, savory taste.
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  Old Huang County Fried Pork Tenderloin

  A traditional Chinese dish made with pork tenderloin, marinated and deep-fried to achieve a crispy exterior and tender interior.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
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  Garlic Steamed Oysters

  Garlic butter oysters is a seafood dish made primarily with oysters, seasoned with garlic, spices, and other ingredients. To prepare, mix garlic paste and seasonings, then evenly spread the mixture onto the oysters before baking until fully cooked.
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  Tomato Stew with Beef Brisket

  Beef brisket stewed with tomatoes is a dish featuring beef brisket and tomatoes as main ingredients. After blanching the beef to remove odor, it's cooked with tomato pieces, water, ginger slices, green onions, and seasonings until the beef is tender and the sauce thickened.
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  Sour Cabbage and Blood Sausage Stew with Vermicelli

  A traditional Northeast Chinese dish made by stewing sour cabbage, vermicelli, and blood sausage together for a rich, tangy flavor.
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  Braised Fish Ball Soup

  A soup made with fish balls crafted from fresh mackerel, simmered in a clear broth and garnished with green onions and coriander.
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  Chicken Stewed with Clams

  A Chinese dish made by stewing chicken and clams together with aromatics for a rich, savory flavor.

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