Yiheju Dry Pot Duck Head (Shangguai Branch)
Sichuan cuisine · ⭐ 3.7
No. 153, Shangkuang West Road, Qishan Subdistrict (30 meters south of Shangkuang West Road Bus Stop)
Dragon Mate tips
If you are traveling in China to visit Yantai, 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. 153, Shangkuang West Road, Qishan Subdistrict (30 meters south of Shangkuang West Road Bus Stop). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three-Flavor Stewed Dumplings, Sichuan-style Duck Head, Braised Duck Heads.
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: Yantai
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 153, Shangkuang West Road, Qishan Subdistrict (30 meters south of Shangkuang West Road Bus Stop)
- Popular dishes: Three-Flavor Stewed Dumplings, Sichuan-style Duck Head, Braised Duck Heads, Six-variety Seafood with Old Vinegar, Old Huang County Fried Pork Tenderloin
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three-Flavor Stewed DumplingsSanxian Manzi is a dish made with pig blood, pork, and shrimp. Pig blood and pork are minced, mixed with seasonings, steamed into blocks in molds, then sliced and pan-fried until slightly crispy before being simmered together with shrimp to blend flavors.
Sichuan-style Duck HeadA spicy and flavorful dish made by stewing duck heads with Sichuan spices and chili, popular in Sichuan cuisine.
Braised Duck HeadsA dish made by slow-cooking duck heads with spices and seasonings in a large pot, resulting in rich, spicy flavor and tender meat.
Six-variety Seafood with Old VinegarA cold dish featuring six seafood varieties, such as jellyfish, squid, shrimp, crab sticks, cucumber, and wood ear mushrooms, tossed in a tangy old vinegar dressing for a refreshing, zesty flavor.
Old Huang County Fried Pork TenderloinA traditional Chinese dish made with pork tenderloin, marinated and deep-fried to achieve a crispy exterior and tender interior.
Iron Plate Vegetable NoodlesA Chinese dish featuring stir-fried vermicelli noodles with vegetables on a hot iron plate, seasoned with soy and oyster sauce for a savory 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.
Chicken and Chicken Feet MixA Chinese dish made with chicken thighs and chicken feet, typically braised or stewed for a rich, savory flavor.
Spicy Chicken FeetSpicy chicken feet is a dish made primarily from chicken claws, blanched and then simmered or marinated with chili, Sichuan pepper, ginger, garlic, and doubanjiang, resulting in a chewy texture and rich flavor.
Golden Little BunsGolden little steamed buns are a traditional Chinese dough dish made primarily from flour, eggs, and a small amount of sugar, fermented and then steamed. After the dough is well mixed and divided into small portions, each portion is shaped into a round ball and steamed in a bamboo steamer until golden in color and soft in texture.