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Runji Xiao Chu · Small Boat Seafood · Sea Snail Dumplings

鱼鲜 · ⭐ 4.2

No. 5 Shantou Road (260 meters on foot from Exit C of Yaneidao Road Metro Station)

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Chef's Mixed Fish Pot

  Chef's Mixed Fish Pot is a homestyle stew dish primarily made with various small-sized sea or river fish (such as small yellow croaker, hairtail, pomfret, etc.), combined with tofu, Chinese cabbage, and vermicelli. The fish is first pan-fried until golden on both sides, then cooked with seasonings like scallions, ginger, garlic, cooking wine, and soy sauce. Broth or water is added for stewing, and finally, the side ingredients are simmered until tender. The dish features a rich broth, tender fish, and side ingredients infused with the fish soup essence.
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  Laoshan Spring Beef

  Fresh beef stewed in natural spring water from Laoshan Mountain, resulting in tender meat and a clear, sweet broth that highlights the natural flavor of the ingredients.
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  Crispy Skin Pork Shank

  A signature dish featuring tender pork shank with a crispy skin, marinated and deep-fried to perfection.
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  Chicken Soup with Matsutake Mushroom

  Songong Chicken Soup is a nourishing soup made with fresh matsutake mushrooms and free-range chicken. The preparation is simple: simmer the chicken until tender, then add matsutake to enhance the flavor, and finally season to taste. The broth is golden yellow, the chicken is tender and juicy, and the aroma of matsutake fills the air.
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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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  Sea Snail Dumplings

  Sea snail dumplings are made with fresh sea snail meat and pork filling, wrapped in dough and steamed to a tender, flavorful dish.
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  Pan-Fried Golden Drum Pork Ribs

  A savory dish featuring marinated pork ribs pan-fried until golden and stir-fried with seasonings, resulting in a tender and aromatic bite.
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  Sea Urchin Tofu in Stone Pot

  Stoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
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  Zhongqiu Green Onion Meatballs

  A traditional Shandong dish made with fresh Zhongqiu green onions and minced pork, shaped into balls and fried or boiled. Crispy outside, tender inside, with a rich onion aroma.
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  Old Qingdao Fried Pork

  Old Qingdao Fried Meat is a deep-fried dish primarily made with pork. Pork tenderloin or belly is cut into cubes or slices, marinated with seasonings, then coated in starch or flour before being fried in hot oil until golden and crispy. The finished dish has a crunchy exterior and juicy interior.
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  Spinach with Razor Clams

  A refreshing cold dish made with fresh spinach and tender razor clams, tossed in a savory dressing of garlic, sesame oil, and soy sauce.
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  Shrimp Paste String Beans

  Shrimp paste string beans is a dish featuring string beans stir-fried with shrimp paste for a savory flavor. The beans are blanched or stir-fried and then combined with shrimp paste, garlic, and ginger to enhance the aroma.
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  Grilled Lamb Steak

  Sizzling lamb is a dish made primarily with lamb, which is marinated and then quickly stir-fried on a hot iron plate. It is typically served with accompaniments such as onions, green peppers, and garlic slices, using high heat to lock in the juices and maintain the lamb's tender texture.

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