Chen's Folk Cuisine
Sichuan cuisine · ⭐ 3.9
No. 78-2 Suzhou Road, Dongge Subdistrict
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. 78-2 Suzhou Road, Dongge Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health-preserving Tofu Soup, Sichuan-style Sugar-Heart Century Egg, Spicy麻 Chicken.
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: 3.9
- Address: No. 78-2 Suzhou Road, Dongge Subdistrict
- Popular dishes: Health-preserving Tofu Soup, Sichuan-style Sugar-Heart Century Egg, Spicy麻 Chicken, Maoxuewang, Sichuan Boiled Pork Slices
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Dishes
Health-preserving Tofu SoupA nourishing soup made with soft tofu and health-promoting ingredients like goji berries, red dates, and yam, gently simmered for a delicate, sweet flavor.
Sichuan-style Sugar-Heart Century EggA traditional Sichuan dish featuring century eggs with a soft, sweet yolk, often served with spicy sauce or garlic paste for a rich, savory flavor.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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.
Braised Bamboo Shoots with Beef TendonA Chinese dish featuring bamboo shoots and beef tendon slowly braised together, resulting in a rich, tender, and savory flavor.
Paper-包裹牛蛙Paper-wrapped frog legs is a dish made by marinating frog legs with scallions, ginger, garlic, chili, and other seasonings, then sealing them in paper and steaming until tender and flavorful.
Chen's Paper-Wrapped FishA dish featuring fresh fish marinated in special seasonings and steamed in lotus leaves or parchment paper, resulting in a tender, aromatic flavor with a mild spiciness.
Stinky Mandarin Fish from HuangshanA signature Huai cuisine dish made by fermenting mandarin fish, resulting in a unique aroma and tender texture, typically steamed or braised with garlic and chili.