Mao Ge Restaurant (Greenland Quanjing Garden Store)
Hunan cuisine · ⭐ 3.5
180 meters north of the intersection of Dangyang Road and Weihua West Road
Dragon Mate tips
If you are traveling in China to visit Jinan, 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 180 meters north of the intersection of Dangyang Road and Weihua West Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beef Skewers, Garlic Pork, 虾酱.
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: Jinan
- Category: Hunan cuisine
- Rating: 3.5
- Address: 180 meters north of the intersection of Dangyang Road and Weihua West Road
- Popular dishes: Beef Skewers, Garlic Pork, 虾酱
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
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Garlic PorkBraised garlic pork is a dish primarily made with pork, typically using pork belly or tenderloin cut into cubes or slices and cooked together with garlic cloves. The meat is first blanched to remove any odor, then stir-fried with garlic and seasoned with soy sauce, cooking wine, and other seasonings. It is slowly stewed until the pork becomes tender and infused with rich garlic flavor.
虾酱虾酱是以新鲜虾类为原料,经盐腌、发酵制成的浓稠酱状调味品。制作时将虾洗净后加入食盐,密封发酵数周至数月,使虾体分解成黏稠状,形成独特风味。