Qingdao Zhan Shan No.3 Hotel · Restaurant
Barbecue · ⭐ 3.8
No. 3, Zhanshan 2nd 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 No. 3, Zhanshan 2nd Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Sea Cucumber with Beijing Green Onion, Mountain Celery Pan-Fried Shrimp Patties, Braised Abalone and Shark Fin.
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: Barbecue
- Rating: 3.8
- Address: No. 3, Zhanshan 2nd Road
- Popular dishes: Braised Sea Cucumber with Beijing Green Onion, Mountain Celery Pan-Fried Shrimp Patties, Braised Abalone and Shark Fin, Japanese Sake Foie Gras, Osmanthus Braised Pork
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Dishes
Braised Sea Cucumber with Beijing Green OnionA dish featuring tender sea cucumber and fragrant Beijing green onion, braised in a savory sauce.
Mountain Celery Pan-Fried Shrimp PattiesFresh shrimp and mountain celery are combined into patties, pan-fried until golden brown for a crispy exterior and tender interior with a fragrant herbal note.
Braised Abalone and Shark FinA high-end seafood soup made with abalone threads and shark fin, slowly simmered to achieve a rich, delicate flavor.
Japanese Sake Foie GrasJapanese Sake Foie Gras features tender foie gras marinated in sake and gently cooked to perfection, offering a delicate balance of umami and subtle alcohol notes.
Osmanthus Braised PorkA traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
Pickled Chili Chicken FeetA cold dish made with fresh chicken feet marinated in pickled chili and spices, known for its crisp texture and spicy-sour flavor.
Secret-Recipe Smoked FishBraised fish dish made with grass carp or black carp, marinated, fried, then simmered in a special sauce. Key ingredients include fish pieces, ginger slices, scallions, soy sauce, sugar, vinegar, and cooking wine. Frying makes the flesh crispy outside and tender inside, while slow stewing allows it to absorb rich flavors.