Old Northeastal Hearth Pot Stew
Northeastern Chinese cuisine · ⭐ 3.6
No. 6, Changyang New Village, Taiguang Road (diagonally opposite the police station)
Dragon Mate tips
If you are traveling in China to visit Qingdao, 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 No. 6, Changyang New Village, Taiguang Road (diagonally opposite the police station). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chicken Stewed with Mushrooms, Catfish and Pork Rib Pot, Catfish Hot Pot.
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: Northeastern Chinese cuisine
- Rating: 3.6
- Address: No. 6, Changyang New Village, Taiguang Road (diagonally opposite the police station)
- Popular dishes: Chicken Stewed with Mushrooms, Catfish and Pork Rib Pot, Catfish Hot Pot
China trip · China travel
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Dishes
Chicken Stewed with MushroomsChicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
Catfish and Pork Rib PotCatfish and pork rib pot stewed together, featuring tender catfish meat and collagen-rich ribs, creating a rich broth through slow cooking.
Catfish Hot PotBream pot is a dish centered around bream, combined with ingredients such as tofu, cabbage, and vermicelli. The bream and accompaniments are stewed together in a pot. Typically, the bream is cleaned first, then pan-fried or blanched before being added to a pot with broth or water, along with vegetables and seasonings. It is slowly simmered over low heat to make the fish tender and the broth rich and flavorful.