Guxiangge Pingdu Fire Chicken (Fenglu Branch)
Sichuan cuisine · ⭐ 3.8
Unit 4, Room 102, No. 29 Qingfeng Road
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 Unit 4, Room 102, No. 29 Qingfeng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Five-Spice Chicken Feet, Five-Spice Chicken Gizzard, Cucumber.
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: Unit 4, Room 102, No. 29 Qingfeng Road
- Popular dishes: Five-Spice Chicken Feet, Five-Spice Chicken Gizzard, Cucumber, Pingdu Wood-fired Chicken, Fried Radish Dumplings
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Dishes
Five-Spice Chicken FeetFive-spice chicken feet is a dish made by simmering chicken feet with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, sugar, and cooking wine. The finished dish has tender, flavorful chicken feet with a glossy red color.
Five-Spice Chicken GizzardFive-spice chicken gizzards is a dish made primarily from chicken gizzards, sliced or cut into strips after cleaning, marinated with five-spice powder, soy sauce, and cooking wine, then stir-fried or braised. The finished dish has a bright red color and a crisp, tender texture.
CucumberA cold dish made primarily from fresh small cucumbers, typically prepared by washing the cucumbers, cutting them into segments or crushing them, then mixing with minced garlic, vinegar, salt, sugar, and a small amount of sesame oil.
Pingdu Wood-fired ChickenA traditional Lu cuisine dish made with local chicken and vegetables, slow-cooked over wood fire for rich flavor and authentic taste.
Fried Radish DumplingsFried radish balls are a deep-fried snack made primarily from white radish. Grate the radish, squeeze out the water, then mix with starch, egg, and green onions. Shape into balls and fry until golden and crispy.
Fried Chicken RibsFried chicken backbones are made using chicken backbone as the main ingredient. After marinating, the chicken is coated with starch or flour batter and deep-fried in hot oil until golden and crispy. The chicken backbone refers to the part where the spine connects to the ribs, offering firm meat and a rich texture.
Roast GooseA traditional Chinese dish made by roasting a whole goose after marinating it, resulting in crispy skin and tender meat.
Rope SnailSnail dish made primarily from snails, typically cleaned fresh snails cooked or stir-fried with seasonings. Commonly paired with ginger, garlic, and chili to enhance flavor.
Spicy Little Sea SnailSpicy small conch is a dish made with fresh small conchs, cleaned and stir-fried with chili, Sichuan pepper, and other seasonings. Typically blanched to remove fishy smell, then sautéed in hot oil with chili paste and spices, finished with chopped scallions or cilantro.
Spicy Duck IntestinesA spicy Sichuan dish made with duck intestines stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.