Huifengyuan · Xitang · Seafood Qingdao Cuisine (Tai Dong Branch)
地方菜 · ⭐ 4.5
No. 186-22 Liaoning Road (next to Luckin Coffee)
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at No. 186-22 Liaoning Road (next to Luckin Coffee). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hand-Beaten Yellow Croaker Fish Ball Soup, Spicy麻 Seafood, Crispy Pork Shank.
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: 4.5
- Address: No. 186-22 Liaoning Road (next to Luckin Coffee)
- Popular dishes: Hand-Beaten Yellow Croaker Fish Ball Soup, Spicy麻 Seafood, Crispy Pork Shank, Sea Cucumber Rice Toss, Sea Urchin Shrimp Tofu
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Dishes
Hand-Beaten Yellow Croaker Fish Ball SoupFresh yellow croaker meat is hand-pounded into paste, mixed with egg white and seasonings to form fish balls, then simmered in clear broth for a delicate, tender soup.
Spicy麻 SeafoodSpicy麻 seafood features fresh ingredients like shrimp, squid, and shellfish, stir-fried with green and red peppers, Sichuan peppercorns, scallions, ginger, and garlic. The seafood is blanched or briefly fried before being tossed with the spicy麻 sauce to retain its tender texture.
Crispy Pork ShankA tender pork shank, braised and deep-fried to achieve a crispy skin and succulent meat inside.
Sea Cucumber Rice TossSea 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.
Sea Urchin Shrimp TofuA refined dish featuring fresh sea urchin, shrimp, and soft tofu, gently cooked to highlight its delicate flavors and textures.
Flame-grilled Beef CubesBeef cubes cooked in flame, marinated and stir-fried or fried quickly at high heat, then topped with a special sauce or spices like chili and onion. Alcohol is often used to create a flaming effect for visual impact.
Beef Soup DumplingsBeef soup dumplings are made with a flour-based wrapper and filled with minced beef and pork skin jelly. When steamed, the jelly melts into broth, making the dumpling juicy.
Clay Pot Pork Knuckle RicePork knuckle is braised and slow-cooked in a clay pot, then served over rice. The tender, well-seasoned meat blends richly with the rice.
Radish Braised SquidFresh squid and white radish are blanched, then stir-fried with scallions, ginger, and garlic before simmering in broth. The dish has a clear color, tender texture, with the radish absorbing the broth and the squid retaining a firm bite, offering a mild salty-sweet flavor.
Garlic Steamed Large OystersFresh large oysters steamed with garlic and seasonings, offering a tender and aromatic seafood experience.
Garlic Steamed OystersGarlic butter oysters is a seafood dish made primarily with oysters, seasoned with garlic, spices, and other ingredients. To prepare, mix garlic paste and seasonings, then evenly spread the mixture onto the oysters before baking until fully cooked.- Shrimp and Tofu FortuneA Chinese dish made with tender tofu and fresh shrimp, stir-fried in a savory sauce, symbolizing good fortune.
Shrimp Steamed BunsShrimp steamed buns are made with fresh shrimp and pork filling, wrapped in thin dough and steamed until tender and fragrant.
Intangible Cultural Heritage Steamed Pan-Fried BunsMade with flour dough and filled primarily with pork and scallions, these buns are steamed first then pan-fried. The outer skin is soft and elastic, the bottom golden and crispy, with juicy, fragrant filling offering rich textural layers.
Malay Kung Pao ChickenA Malay-influenced version of Kung Pao Chicken, featuring chicken, peanuts, chili, and scallions stir-fried in a sweet and sour sauce.