Jinshuibay Restaurant
Cantonese cuisine · ⭐ 3.8
Hongda Market, Xingfu Middle Road
Dragon Mate tips
If you are traveling in China to visit Yantai, 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 Hongda Market, Xingfu Middle Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Sichuan Boiled Fish Slices, Stewed Black Fish, Sweet and Sour Carp.
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: Yantai
- Category: Cantonese cuisine
- Rating: 3.8
- Address: Hongda Market, Xingfu Middle Road
- Popular dishes: Sichuan Boiled Fish Slices, Stewed Black Fish, Sweet and Sour Carp, Egg-Fried Fish Rolls, Dumplings
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Dishes
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Stewed Black FishA dish made by stewing black fish with ginger, garlic, and fermented bean paste until tender and flavorful.
Sweet and Sour CarpSweet and sour carp is a dish made from fresh carp, sliced, deep-fried until crispy outside and tender inside, then coated with a prepared sweet and sour sauce. Main ingredients include carp, sugar, vinegar, ketchup, ginger, scallions, and garlic. The fish is cleaned, scored, fried to shape, then tossed in the sauce to coat evenly.
Egg-Fried Fish RollsFresh fish fillets are coated in egg and deep-fried until golden and crispy, offering a delightful contrast of textures.
DumplingsDumplings are a traditional Chinese staple food made by wrapping a filling inside a dough made from flour, which is then cooked by boiling, steaming, or pan-frying. Main ingredients include flour, pork, and vegetables such as cabbage or chives, with seasonings added to the filling according to taste. The dough is rolled into a circle, filled, sealed by pinching the edges, and shaped into a half-moon or other forms.