Xinfengyuan Beijing Style Copper Pot Hot Pot (Changjiang Middle Road Store)
Hot pot · ⭐ 4.3
No. 236-13, Changjiang Road
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. 236-13, Changjiang 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: V-shaped Crab Stick, 3-Second Seaweed Sprouts, Big Knife Pig's Tripe Slices.
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: 4.3
- Address: No. 236-13, Changjiang Road
- Popular dishes: V-shaped Crab Stick, 3-Second Seaweed Sprouts, Big Knife Pig's Tripe Slices, Mountain Spring Water Double-Flavor Hot Pot with Beef Tallow, Fresh Fried Oil-Spiced Chili
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Dishes
V-shaped Crab StickV-shaped crab sticks are made primarily from fresh crab meat, seasoned and shaped into long thin strips, then curled into a V-shape. They are typically cooked by steaming or pan-frying to preserve the tender texture of the crab meat.
3-Second Seaweed SproutsThree-second seaweed sprout is a cold dish featuring seaweed sprouts as the main ingredient. After quick blanching, the sprouts are mixed with seasonings. The preparation is simple and quick, highlighting the fresh and tender texture of the seaweed sprouts.
Big Knife Pig's Tripe SlicesA Sichuan dish made with sliced pork stomach, stir-fried with spicy and numbing seasonings for a bold, aromatic flavor.
Mountain Spring Water Double-Flavor Hot Pot with Beef TallowMountain Spring Water Double-Flavor Hot Pot with Beef Tallow is a hot pot made with mountain spring water as broth and beef tallow. Main ingredients include beef tallow, vegetables, and meat, cooked by stewing, with a rich flavor.
Fresh Fried Oil-Spiced ChiliFresh fried oil-spiced chili is a Chinese condiment made with fresh chili peppers, fried and then poured with hot oil. The main ingredients include chili peppers, edible oil, and spices, with a rich and spicy flavor.
Lamb Brain MeatLamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
Traditional Beijing Sesame PasteMade from roasted white sesame seeds, this rich and smooth paste is a staple in Beijing cuisine, used for noodles, cold dishes, or dipping.
Beijing Clear Soup Hot PotA traditional Beijing hot pot with clear broth made from pork and chicken bones, served with thinly sliced beef, lamb, tofu, and vegetables for a fresh, savory taste.
Beef TenderloinBeef brisket top is a dish made primarily with beef slices and seasoned with a specially prepared sauce. The main method involves quickly pan-frying the beef slices and then serving them with a rich, flavorful sauce, resulting in an appealing color and aroma.
Xi Meng LambXimeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.