Da Zhugong Old Hot Pot (Chengyang Shangma Branch)
Hot pot · ⭐ 4.4
40 meters due west of No. 106, Aodong Middle Road
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 40 meters due west of No. 106, Aodong Middle Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Duck Blood, Braised Pork Intestines with Spicy Flavor, Braised Beef in Sauce.
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: Hot pot
- Rating: 4.4
- Address: 40 meters due west of No. 106, Aodong Middle Road
- Popular dishes: Cold Pot Duck Blood, Braised Pork Intestines with Spicy Flavor, Braised Beef in Sauce, Hand-Hammered Shrimp Cake, Thick Beef Ribeye Slice
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Braised Pork Intestines with Spicy FlavorA flavorful dish made by slow-cooking pork intestines in a spiced broth, resulting in tender, aromatic meat with a bold, savory kick.
Braised Beef in SauceA Sichuan dish featuring tender beef chunks slow-cooked in a savory sauce until melt-in-the-mouth soft.
Hand-Hammered Shrimp CakeFresh shrimp is peeled, mashed by hand, mixed with egg white and starch, then shaped into patties and pan-fried until golden and crispy. Tender inside, savory and aromatic.
Thick Beef Ribeye SlicePremium beef brisket from the upper shoulder, tender with even fat distribution. Sliced thick and quickly blanched or seared to retain its juicy texture.
Ningxia Yanchi Tan SheepNingxia Yanchi Tan羊 uses special Tan lamb from Yanchi, Ningxia. The meat is tender with even fat distribution. Main ingredient is fresh Tan lamb, cooked by steaming, grilling or hand-held methods to preserve its original flavor.
Large Beef Tripe from the SlaughterhouseA classic Sichuan dish made with large beef tripe, blanched and tossed with garlic, chili, and Sichuan peppercorns for a spicy, crunchy bite.
Handmade Fresh Lamb MeatHand-cut fresh lamb uses fresh leg or shoulder meat, sliced or diced by hand, then stewed or stir-fried with basic seasonings like green onions, ginger, and garlic to preserve the original flavor.
Secret Tender BeefTender beef is made from slices of beef tenderloin marinated with soy sauce, cooking wine, starch, and a small amount of egg white, then quickly stir-fried at high heat to maintain its tender texture. It is seasoned with scallions, ginger, garlic, and a secret blend of seasonings.- Spicy Secret-Recipe Small PotA small pot dish made with beef, tripe, and offal, simmered in a secret spicy sauce for rich flavor.
Premium Black Tripe StripsPremium black tripe strips made from high-quality beef tripe, sliced thin and tossed with garlic, chili, and herbs for a crisp, spicy flavor.
Sweet and Sour PeanutsPeanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
Spicy Small PotA spicy small pot dish made with beef, potatoes, and vegetables, seasoned with Sichuan peppercorns and chili for a bold, numbing heat.
Black Bean CurdBlack tofu is a soy product made primarily from black beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The finished product is white or slightly yellow, with a smooth and delicate texture, tender and silky in taste. It can be eaten directly or paired with seasonings and sauces.