MORE THAN Mao Ran · Chengdu Bistro · Sichuan-style Boiled Beef (Wuyue Plaza Branch)
Sichuan cuisine · ⭐ 4.5
Unit A5036-1, West Side, 5th Floor, Wuyue Plaza, No. 2888 Binhai Avenue
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 Unit A5036-1, West Side, 5th Floor, Wuyue Plaza, No. 2888 Binhai Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Roast Duck, Spicy Intestine and Duck Blood Stir-fry, Spicy Beef Tripe.
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: 4.5
- Address: Unit A5036-1, West Side, 5th Floor, Wuyue Plaza, No. 2888 Binhai Avenue
- Popular dishes: Spicy Roast Duck, Spicy Intestine and Duck Blood Stir-fry, Spicy Beef Tripe, Original Cut Yellow Beef, Dried Gongcai
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Dishes
Spicy Roast DuckMao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
Spicy Intestine and Duck Blood Stir-fryA spicy Sichuan dish made with pork intestines and duck blood, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
Spicy Beef TripeA spicy Sichuan-style dish made with beef tripe, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
Original Cut Yellow BeefOriginal cut yellow beef uses premium beef, hand-cut to preserve natural texture, marinated in secret sauce and quickly stir-fried for tender, juicy flavor.
Dried GongcaiDry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
Handmade Tofu SkinHandmade tofu skin is made from soybeans, air-dried into thin sheets. It's crispy and flavorful, commonly used in stir-fries, soups, or salads.
Wolfgang PotatoWolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
Premium Crab StickPremium crab stick is mainly made from crab meat products, typically mixed with eggs, starch, and a small amount of seasonings, then steamed or pan-fried. It has a slender shape, flexible texture, and delicate taste.
Smart Brain FlowersA Sichuan dish made with pig brain, stir-fried with chili and Sichuan pepper, offering a rich, spicy, and aromatic flavor.
Crab StickCrab sticks are imitation crab meat products made primarily from fish paste, featuring a bright color and tender texture. They are commonly stir-fried, simmered in soup, or grilled with other seafood or vegetables.