Ti Chang Di Jiu Wangji Sour Fish BBQ (Da Jia Road Branch)
小吃快餐 · ⭐ 3.6
Beside Dali Temple Rice Noodle, 20 meters north of Nanji Liu Road, south of Yanwei Road, Da Jijia
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 Beside Dali Temple Rice Noodle, 20 meters north of Nanji Liu Road, south of Yanwei Road, Da Jijia. 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: 干煸排骨, Dry-Fried Squid Heads, Spicy Tea Tree Mushroom Hot Pot.
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: 3.6
- Address: Beside Dali Temple Rice Noodle, 20 meters north of Nanji Liu Road, south of Yanwei Road, Da Jijia
- Popular dishes: 干煸排骨, Dry-Fried Squid Heads, Spicy Tea Tree Mushroom Hot Pot, Spicy猪腰 Stir-fry, Wang's Sour Fish
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Dishes
干煸排骨干煸排骨是一道以猪排骨为主要食材的中式菜肴，通过焯水后沥干，用油煸炒至表面微焦，加入葱姜蒜、辣椒等调料翻炒均匀，使排骨入味且口感酥香。
Dry-Fried Squid HeadsDry-fried squid heads is a Chinese dish featuring squid heads as the main ingredient, blanched, dried, then stir-fried until slightly charred, and seasoned with scallions, ginger, garlic, chili, and other spices to absorb the flavors fully.
Spicy Tea Tree Mushroom Hot PotDry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Wang's Sour FishWang's Sour Fish features fresh carp simmered with sour cabbage and spices, delivering a tangy and spicy flavor that defines authentic Sichuan cuisine.
虾酱饼虾酱饼是以虾酱为主要调味料，搭配面粉、水和少许葱花制成面糊，煎制而成的饼类食品。主要食材包括虾酱、面粉、葱花和食用油，制作时将面糊摊入锅中煎至两面金黄。
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.
Sour Cabbage Fish with CodA Sichuan-style dish featuring tender cod fillets and sour cabbage, seasoned with chili and Sichuan peppercorns for a spicy, tangy flavor.
Fish-Flavored Shredded Pork Rice BowlFish-flavored shredded pork over rice, made with pork strips, wood ear mushrooms, carrots, and green peppers, stir-fried with soy sauce, vinegar, sugar, and doubanjiang, then served over steamed rice.
Cucumber with Pork Head MeatCucumber and pork head salad is a cold dish made with fresh cucumber and boiled pork head. Cucumber is sliced or julienned, pork head is thinly sliced, then mixed and seasoned with salt, soy sauce, vinegar, garlic, and sesame oil.