Ma Jiangjun Sichuan Flavor Small Restaurant (Taiwan Style Street Branch)
Sichuan cuisine · ⭐ 3.9
No. 187-28, Taiwan Style Street, Changjiang East Road
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. 187-28, Taiwan Style Street, Changjiang East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Beef Strips, Spicy Frog Legs in Dry Pot, Spicy Numbing Delight.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.9
- Address: No. 187-28, Taiwan Style Street, Changjiang East Road
- Popular dishes: Dry-Fried Beef Strips, Spicy Frog Legs in Dry Pot, Spicy Numbing Delight, Sichuan Boiled Fish, Steamed Bok Choy
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Dishes
Dry-Fried Beef StripsDry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Spicy Numbing DelightA Sichuan dish featuring chicken and tofu, stir-fried with Sichuan peppercorns and chili for a numbing and spicy flavor.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
蛋黄焗玉米蛋黄焗玉米是一道以甜玉米粒和咸蛋黄为主要食材的菜肴。玉米粒经过焯水处理后，与炒香的咸蛋黄混合翻炒，使玉米粒均匀裹上蛋黄的香气和色泽。制作过程中通常加入少量淀粉勾芡，使口感更加浓郁顺滑。
Drunkard's Duck GizzardsAlcoholic Duck Gizzard is a dish featuring duck gizzards as the main ingredient. After cleaning and slicing, the gizzards are marinated with cooking wine and ginger to remove odor, then stir-fried with chili, Sichuan pepper, garlic, and ginger. A touch of baijiu or yellow wine is added for aroma, resulting in a crisp and flavorful dish.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy Chicken with Sichuan PeppercornsA spicy Sichuan dish made with chicken, Sichuan peppercorns, and chili peppers, known for its numbing and fiery flavor.
Spicy Duck HeadsSpicy duck heads are a popular Sichuan-style snack made by stewing duck heads with spices like Sichuan pepper and chili, resulting in a rich, numbingly spicy flavor.