Xihe Pork Cutlet
Northeastern Chinese cuisine · ⭐ 4.0
Northeast corner of the intersection of Nanshan Road and Beida Street
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 Northeast corner of the intersection of Nanshan Road and Beida Street. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed lettuce, Dry-Fried Cauliflower, Clay Pot Spare Ribs.
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: Northeastern Chinese cuisine
- Rating: 4.0
- Address: Northeast corner of the intersection of Nanshan Road and Beida Street
- Popular dishes: Cold-mixed lettuce, Dry-Fried Cauliflower, Clay Pot Spare Ribs, Stir-Fried Meat with Rice Noodles, Pork and Baby Bok Choy Stir-Fry
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Dishes
Cold-mixed lettuceCold拌 lettuce is a dish made primarily with lettuce. After peeling and slicing or shredding the lettuce, it is either blanched or mixed directly with seasonings like soy sauce, vinegar, garlic, sesame oil, and chili oil.
Dry-Fried CauliflowerDry-fried cauliflower is a Chinese dish primarily made with cauliflower, which is blanched and then stir-fried with辅料 such as garlic and chili. The cooking process emphasizes precise heat control to achieve a crispy exterior and tender interior, resulting in a rich and varied texture.
Clay Pot Spare RibsA dish of pork ribs slow-cooked in a clay pot with aromatics, resulting in tender meat and rich flavor.
Stir-Fried Meat with Rice NoodlesA classic Chinese dish made by stir-frying pork and rice noodles with vegetables, offering a savory and satisfying flavor.
Pork and Baby Bok Choy Stir-FryPork and baby bok choy quickly stir-fried with garlic for aroma, tender and fresh with a light taste.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.