Hongfang Food Era Yurt Copper Pot · Home-style Dishes · Barbecue
地方菜 · ⭐ 3.6
Textile Valley, No. 80, Siliu South Road (inside: Guomian Avenue No. 42, beside the textile worker statue)
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 Textile Valley, No. 80, Siliu South Road (inside: Guomian Avenue No. 42, beside the textile worker statue). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Crawfish, Laoshan Mushroom Chicken Stew, Wangjing Small腰.
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: 地方菜
- Rating: 3.6
- Address: Textile Valley, No. 80, Siliu South Road (inside: Guomian Avenue No. 42, beside the textile worker statue)
- Popular dishes: Crawfish, Laoshan Mushroom Chicken Stew, Wangjing Small腰, Spicy猪腰 Stir-fry, Grilled Lamb Skewers
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Dishes
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Laoshan Mushroom Chicken StewA nourishing dish made with wild Laoshan mushrooms and chicken, slowly stewed to create a rich, savory broth.
Wangjing Small腰Wangjing Xiaoyao is a barbecue dish primarily made from pig kidneys. The preparation involves cutting the pig kidneys into small pieces, skewering them on bamboo sticks, and then grilling them. A special sauce is brushed onto the meat during grilling to enhance its flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Grilled Lamb SkewersLamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
Spicy Mala Grilled FishFresh fish grilled over charcoal and simmered in a spicy, numbing sauce with vegetables for a bold, aromatic flavor.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and stir-fried with abundant garlic, delivering a savory and aromatic flavor.
Old-Style Spicy Chicken HeartsA spicy Sichuan-style dish made with chicken hearts, stir-fried with chili and Sichuan peppercorns for a bold, numbing heat.
Scallion-braised Hoof TendonsScallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
Sichuan-Style Sour Cabbage FishSpicy Sichuan-style fish with sour cabbage uses fresh grass carp, paired with sour cabbage, pickled chili, ginger, garlic, and bean sprouts. Fish slices are marinated in wine and starch, then stir-fried with sour cabbage and chili before boiling in water. Cooked fish is served with scallions and chili oil. The broth is bright red, the fish tender, and the cabbage refreshing.