Wang Yao Pian Chongqing Hot Pot (Siyan Bridge Branch)
Hot pot · ⭐ 4.6
No. 13, Shangkuang East Road
Dragon Mate tips
If you are traveling in China to visit Yantai, this restaurant is worth a stop for great food. This restaurant is located at No. 13, Shangkuang East Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Skillful Kidney Slices, Braised Chicken Feet, Stir-Fried Tender Beef with Bell Peppers.
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: Hot pot
- Rating: 4.6
- Address: No. 13, Shangkuang East Road
- Popular dishes: Skillful Kidney Slices, Braised Chicken Feet, Stir-Fried Tender Beef with Bell Peppers, Big Knife Skill Kidney Slices, Fresh Beef Tripe
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Dishes
Skillful Kidney SlicesA Sichuan dish featuring sliced pork kidneys stir-fried with vegetables and spices, known for its delicate texture and savory flavor.
Braised Chicken FeetBraised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
Stir-Fried Tender Beef with Bell PeppersDouble Pepper Tender Beef is a dish featuring beef with green and red peppers. Thinly sliced beef is marinated, then quickly stir-fried with chopped peppers to retain tenderness and crispness.
Big Knife Skill Kidney SlicesA Sichuan dish featuring thinly sliced pork kidneys stir-fried quickly with spicy and numbing seasonings, showcasing precise knife skills and high heat.
Fresh Beef TripeFresh beef tripe quickly blanched to retain crispness, served with a spicy chili dipping sauce for bold flavor.
Beef Tallow Golden Soup Yang-Yang Hot PotA spicy and aromatic hot pot featuring a beef tallow-based red broth and a clear or mushroom broth, served in a divided pot for two distinct flavors.
Wang Yao Pian Hot PotWang Yao Pian Hot Pot features fresh pork kidneys sliced and cooked in a spicy Sichuan-style broth. The broth is made with Sichuan peppercorns, chili, doubanjiang, and other aromatic spices, delivering a rich, numbingly spicy flavor. Served with garlic paste and cilantro for added taste.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Wheat Ear Tripe麦穗腰花 is a dish featuring pork kidneys, sliced into wheat-ear patterns, blanched, then stir-fried with green and red peppers for a crisp, tender texture with rich layers.
Golden Six LiGolden Six Li is a dish made with pork belly. The meat is cut into pieces, blanched to remove odor, then slowly stewed with soy sauce, sugar, and cooking wine until tender. Finally, the sauce is reduced to create a golden crust on the meat. The finished dish has a golden color and is rich but not greasy.