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Qingdao Ritz-Carlton Hotel - Shaowu Chinese Restaurant

Cantonese cuisine · ⭐ 4.8

2nd Floor, Jinmao Wanli Hotel, No. 20, Taixiang Road

Dishes

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  Copper-colored Chia Seed Crispy Chicken

  Crispy chicken thigh marinated and coated with chia seeds, fried to golden perfection. The chia adds nutty flavor and nutrition while the meat stays tender.
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  Braised Shandong Scallop with Dahuangpao

  Braised Shandong Scallop with Dahuangpao is a dish made with Shandong scallops and Dahuangpao, stir-fried quickly to highlight the natural flavor of the ingredients.
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  Shrimp and Chinese Cabbage Stir-fry

  Large shrimp with Chinese cabbage is a dish that excels in color, aroma, and taste. The main ingredients include fresh, tender shrimp and sweet, crisp Chinese cabbage. The preparation is simple: first clean the shrimp thoroughly and cut the cabbage into segments. Then, heat oil in a wok and stir-fry葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color, followed by quickly stir-frying in the cabbage. Finally, season with an appropriate amount of salt and chicken essence, stir well, and serve.
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  Stir-fried Beef with Spring Onions in Premium Soy Sauce

  This is a classic Chinese stir-fry dish featuring tender slices of beef and fresh spring onions (or garlic shoots). The beef is thinly sliced and briefly marinated with premium first-extraction light soy sauce and a little starch. It is first stir-fried at high heat until just cooked and set aside. The spring onions are then stir-fried until fragrant before the beef is returned to the wok for a final quick toss. The dish highlights the rich aroma of the premium soy sauce, with tender beef and crisp vegetables.
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  Beef and Private Mushroom Rice (Small Portion)

  A small portion of beef stir-fried with private mushrooms, served over fragrant rice for a savory and satisfying meal.
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  Squirrel Sea Bass

  A classic Chinese dish featuring fluted sea bass fried until crispy and glazed with sweet and sour sauce, resembling a squirrel in shape.
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  Sea Cucumber Soup

  Sea cucumber soup is made with sea cucumbers as the main ingredient, combined with chicken, ham, or pork bones, slowly simmered. Sea cucumbers must be soaked beforehand to remove sand and impurities, then cooked with broth to create a rich, flavorful soup with soft, elastic sea cucumbers.
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  澳门冰烧三层肉

  澳门冰烧三层肉是一道以五花肉为主要食材的菜肴，将带皮五花肉切块后焯水去腥，再放入锅中加冰糖、酱油、料酒等调料慢火炖煮至软烂，最后收汁使肉质入味且表面微焦，口感肥而不腻。
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  Juicy Glass-Braised Pigeon

  Juicy glass-skinned squab is a dish featuring young pigeons marinated and deep-fried until the skin becomes crispy while the meat stays tender and juicy. The special seasoning and high-heat frying create a transparent, glass-like crust, giving it its name. The finished dish has a golden color and a satisfyingly crisp exterior with a soft, succulent interior.
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  Chinese Three-Flavor Cabbage Dumplings

  Made with cabbage, pork, and shrimp, these dumplings are hand-folded and steamed or boiled for a savory, satisfying bite.
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  Jiaodong Cabbage and Pork Dumplings

  Jiaodong cabbage and pork dumplings are traditional Chinese dumplings made with fresh cabbage and pork, wrapped in thin dough and boiled. They have a fresh taste and rich filling, and are a classic home-style dish in Shandong.
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  Golden Hook Homemade Black Tofu

  A dish made with homemade black bean tofu stir-fried with dried shrimp (golden hook), offering a rich, savory flavor and smooth texture.
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  Tangerine Peel Braised Beef Steak

  A tender beef steak slowly braised with tangerine peel, offering a fragrant and savory flavor.
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  Shao Wu Cantonese Stir-Fry

  Shao Wu Cantonese Stir-Fry is a Cantonese dish made with fresh vegetables, meat, and seafood, stir-fried at high heat. The dish has bright colors, tender texture, and is mainly seasoned with salty and fresh flavors.
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  Pre-meal XO Sauce Condiment

  A savory pre-meal condiment made with shrimp, ham, and dried scallops in XO sauce, perfect for appetizers.
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  Black Swan Durian Pastry

  Black Swan Durian Pastry is made with durian flesh wrapped in flaky pastry. The outer layer is crispy oil-based dough, filled with fresh durian or durian paste, baked to a golden color. Dough is rolled thin, filled, sealed, then baked until crisp.

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