Hanglong Hotel
小吃快餐 · ⭐ 3.9
100 meters northeast of Jinhui Home, east side of Wenchang North Road
Dragon Mate tips
If you are traveling in China to visit Yantai, 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 100 meters northeast of Jinhui Home, east side of Wenchang North Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mixed Jellyfish Skin, Grilled Fish, Sweet and Sour Peanuts.
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: Yantai
- Category: 小吃快餐
- Rating: 3.9
- Address: 100 meters northeast of Jinhui Home, east side of Wenchang North Road
- Popular dishes: Mixed Jellyfish Skin, Grilled Fish, Sweet and Sour Peanuts, Spicy Chicken with Chili, Spicy Fish
China trip · China travel
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Dishes
Mixed Jellyfish SkinA cold dish made with jellyfish skin and cucumber, seasoned with garlic, vinegar, soy sauce, and chili oil for a crisp, refreshing taste.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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 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.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.