Nuba Alley Chongqing Hot Pot
Hot pot · ⭐ 4.4
No. 20 Wudangshan Road, Huangdao District
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 No. 20 Wudangshan Road, Huangdao District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 7-Second Kelp Sprouts, Chilled Osmanthus Coconut Water, Braised Tender Beef.
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: 4.4
- Address: No. 20 Wudangshan Road, Huangdao District
- Popular dishes: 7-Second Kelp Sprouts, Chilled Osmanthus Coconut Water, Braised Tender Beef, Braised Pork Intestines, Thick-cut Potato
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Dishes
7-Second Kelp SproutsSeven-second wakame is a cold dish featuring wakame as the main ingredient. After washing, wakame is blanched in boiling water for about 7 seconds, quickly chilled in cold water to retain its crisp texture, then mixed with garlic, vinegar, soy sauce, a touch of sugar, and sesame oil.
Chilled Osmanthus Coconut WaterChilled coconut water infused with osmanthus blossom syrup, offering a refreshing and subtly sweet taste perfect for summer.
Braised Tender BeefBraised beef tendon is a dish made primarily from beef shank, simmered slowly in a secret sauce until tender and flavorful, resulting in a soft, delicate texture. Common spices include star anise, cassia bark, and bay leaves.
Braised Pork IntestinesA Sichuan dish featuring tender pork intestines slow-cooked in a fragrant, spiced broth until soft and flavorful.
Thick-cut PotatoA dish made from thick slices of potatoes, fried or pan-seared until crispy outside and tender inside, often seasoned with salt, pepper, or garlic.
Mushroom and Shrimp DumplingsSteamed shrimp and enoki mushroom is a dish featuring fresh shrimp and enoki mushrooms. Shrimp is minced into paste, mixed with seasoned mushroom slices, and steamed or stir-fried to retain tenderness while the mushrooms absorb the flavorful broth.
Sichuan Tofu SkinA spicy Sichuan-style dish made with tofu skin stir-fried with chili, Sichuan pepper, and garlic, offering a bold, aromatic flavor.
招牌牛油麻辣锅招牌牛油麻辣锅以牛油为主要底料，加入多种香料和辣椒炒制而成，主要食材包括牛肉、毛肚、黄喉、鸭血、豆芽、土豆等，通过煮制方式使食材充分吸收汤汁风味。
Fulala BeefA Sichuan dish featuring tender beef cooked with dried chilies and Sichuan peppercorns, delivering a rich, spicy, and aromatic flavor.
Cooling Tofu DessertA refreshing dessert made from soft tofu chilled in sweet syrup, ideal for cooling down after spicy meals.
Chongqing Spicy Oil PotChongqing spicy oil pot is made with beef tallow, chili, and Sichuan pepper, stir-fried with fermented broad bean paste, ginger, and garlic. Commonly served with tripe, duck gizzard, blood pudding, and beef slices for a rich, numbing flavor.
Cilantro Beef爽A refreshing cold dish made with tender beef slices, fresh cilantro, garlic, and chili, offering a spicy and aromatic flavor.