Dongzhen Old Hot Pot (Chengyang Shangma Branch)
Hot pot · ⭐ 4.4
90 meters east of the intersection of Haiao Road and Aodong Road, south side of the 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 90 meters east of the intersection of Haiao Road and Aodong Road, south side of the 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: Dongzhen Lunan Rou, Dongzhen Lamb, Dongzhen Beef.
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: 90 meters east of the intersection of Haiao Road and Aodong Road, south side of the road
- Popular dishes: Dongzhen Lunan Rou, Dongzhen Lamb, Dongzhen Beef, Ningxia Yanchi Tan Sheep, Seed-filled Penfish
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Dishes
Dongzhen Lunan RouDongzhen Lunan Rou is a seasoned pork product made by stuffing minced pork into casings and steaming or smoking it. It has a smooth texture and rich flavor, commonly used in stir-fries, rice dishes, or eaten directly.
Dongzhen LambDongzhen Lamb is a traditional dish made with fresh lamb slowly stewed with various spices, resulting in tender, flavorful meat popular in Shandong province.
Dongzhen BeefDongzhen beef is a Chinese dish featuring tender beef slices stir-fried with vegetables and a secret sauce, known for its rich flavor and quick preparation.
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.
Seed-filled PenfishA dish made with penfish and seeds, stir-fried with vegetables for a savory flavor.
Premium Beef TenderloinPrime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
Fried Soybean SkinA Chinese snack made by frying soybean skin until crispy, known for its savory and crunchy texture.
Yanchi Tan Sheep MeatYanchi Tan lamb is sourced from the unique Tan sheep of Yanchi, Ningxia, naturally grazed for tender meat. Cooked by boiling or grilling, it preserves original flavor without excessive seasoning.
Yuan Yang Carbon PotYangcheng carbon pot is a dual-flavor hot pot with two separate broth bases—one side is clear or spicy soup, the other is mushroom or bone broth. Main ingredients include beef, lamb, seafood, vegetables, and tofu, all enjoyed by dipping in different broths.
Black Tiger Shrimp DumplingsBlack tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.