Chongqing Yu Jing Xiang Old Hot Pot (Xihai'an Branch)
Hot pot · ⭐ 4.3
Near No. 272 Taihangshan 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 Near No. 272 Taihangshan 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: 8-Second Potato Strips, Dry Gongcai Without Soaking, Ice Tofu Pudding.
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: 4.3
- Address: Near No. 272 Taihangshan Road
- Popular dishes: 8-Second Potato Strips, Dry Gongcai Without Soaking, Ice Tofu Pudding, Sichuan Black Mushroom, Sliced Pork Kidney with Big Knife
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Dishes
8-Second Potato Strips8-second shredded potatoes is a quick home-style dish made with potatoes and a little green onion. Potatoes are peeled, sliced, soaked in water to remove starch, then stir-fried quickly in hot oil with salt and vinegar for about 8 seconds.
Dry Gongcai Without SoakingA dish made from dried Gongcai that is not soaked, simply rinsed and stir-fried with garlic and chili for a fresh, savory flavor.
Ice Tofu PuddingIce tofu pudding is a cold dish made from soft tofu, chilled until firm and cut into small pieces. After draining water, the tofu is frozen until slightly hard, then sliced and served with soy sauce, sesame oil, and green onions.
Sichuan Black MushroomA Sichuan dish made with black mushrooms stir-fried with chili, garlic, and ginger, known for its spicy and numbing flavor.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Base SeasoningA base seasoning used in cooking, primarily made by stir-frying a blend of spices, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, and scallions. It serves as the foundational flavoring for hot pot, spicy boiled noodles, and other similar dishes. Through simmering or stir-frying, the various spices and seasonings meld together to create a rich and aromatic taste.
Spicy Chicken FeetA spicy Sichuan-style dish made with chicken feet stir-fried in chili, garlic, and fermented bean paste, known for its rich flavor and numbing heat.
Old Meat SliceA classic Chinese home-style dish made with pork tenderloin slices, deep-fried and stir-fried with vegetables like bell peppers and onions for a crispy exterior and tender interior.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.