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Zhen Shang Dumplings • Seafood BBQ Qingdao Cuisine

地方菜 · ⭐ 4.1

No. 8 Xinjiang Road, Ziyougang Wan

Dishes

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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Boiling Fish

  A dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
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  Seafood Three Delicacies Rice Soup

  Seafood Three Delicacies Rice Soup is a dish consisting of rice served in a soup with three types of seafood. The main ingredients typically include fresh shrimp, squid, and fish fillets (or shellfish). During preparation, the seafood is quickly blanched or stir-fried to retain its tender texture, then boiled with a broth and seasoned. Finally, the cooked seafood and broth are poured over a bowl of rice. The finished dish features a flavorful broth, smooth-textured seafood, and rice that has absorbed the savory essence of the soup.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Seafood One-Dish Pot

  A Chinese dish featuring a variety of seafood simmered in broth with vegetables, known for its rich flavor and nutritional value.
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  Steamed Bok Choy

  Steamed 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.
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  Braised Pork in Clay Pot

  A traditional Chinese dish made by slow-cooking pork belly in a clay pot until tender, often with vegetables like potatoes and beans.
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  Prosperity Chicken Hand

  A dish featuring marinated chicken thigh, stir-fried with mushrooms and carrots in a savory sauce, symbolizing prosperity and good fortune.
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  Premium Sour Cabbage Fish

  A premium dish featuring fresh carp simmered with sour cabbage and spices, delivering tender fish and a tangy, spicy broth.
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  Garlic Steamed Oysters

  A dish of fresh oysters stir-fried with garlic, known for its tender texture and rich garlic flavor.
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  Shrimp Dumplings

  Shrimp potstickers made with fresh shrimp, pork filling, and vegetable bits, pan-fried until golden and crispy on the bottom, soft on top, offering a rich texture contrast.
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  Mung Bean Sprout and Black Soybean Stir-Fry

  A refreshing salad made with tender pea shoots and black soybean threads, lightly dressed with garlic and sesame oil.
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  Chives and Egg Dumplings

  Chives and egg pot stickers are a traditional snack made primarily with fresh chives and eggs. To prepare, the chives are chopped and mixed with eggs, seasoned, then wrapped in dumpling wrappers. By pan-frying, the bottom becomes golden and crispy while the top remains tender, showcasing the unique aroma of chives and the delicate texture of eggs.

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