Tianfu Mama (Xiazhuang Road Branch)
Sichuan cuisine · ⭐ 3.8
No. 146, Xiazhuang Road, Li Village
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 No. 146, Xiazhuang Road, Li Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Spicy Shrimp, Home-style Twice-Cooked Pork, Signature Seafood Mǎo Wàng.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: No. 146, Xiazhuang Road, Li Village
- Popular dishes: Sichuan Spicy Shrimp, Home-style Twice-Cooked Pork, Signature Seafood Mǎo Wàng, Bigan Fish Stewed with Tofu, Maoxuewang
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Dishes
Sichuan Spicy ShrimpSpicy shrimp dish made with fresh prawns and Sichuan peppercorns, garlic, ginger, and chili peppers for a bold, numbing heat.
Home-style Twice-Cooked PorkHome-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
Signature Seafood Mǎo WàngSignature seafood Mao Xue Wang features duck blood, bean sprouts, and rice noodles, paired with shrimp, squid, crab sticks, and seasoned with chili, Sichuan pepper, and doubanjiang, then simmered in broth for rich flavor.
Bigan Fish Stewed with TofuA savory dish of bigan fish and tofu simmered together in a fragrant broth, resulting in tender fish and flavorful tofu.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Boiling FishA 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.
Boiling Fish with CarpA classic Sichuan dish featuring fresh carp fillets, stir-fried with vegetables and aromatic spices, then served hot with a spicy, numbing sauce.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage with Grass CarpSour cabbage carp is a dish made primarily with grass carp and sour cabbage. The cleaned carp is cut into pieces and stewed with prepared sour cabbage, allowing the fish to absorb the sour aroma and create a unique flavor.
Golden Boiling Sichuan FishA classic Sichuan dish featuring tender carp, vegetables, and a spicy chili-pepper broth, finished with hot oil for intense flavor.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.