Bai Na · Guan Lan Restaurant (Bai Na Riting Hotel)
地方菜 · ⭐ 4.6
20th–21st Floors, Bennariting Hotel, No. 3-1-2, Da Ma Road
Dragon Mate tips
If you are traveling in China to visit Yantai, this restaurant is worth a stop for great food. This restaurant is located at 20th–21st Floors, Bennariting Hotel, No. 3-1-2, Da Ma Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Flower-cut Slices with Red Head Shrimp Paste, Fruitwood Smoked Steak, Baina Shanglu Roast Duck.
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: 地方菜
- Rating: 4.6
- Address: 20th–21st Floors, Bennariting Hotel, No. 3-1-2, Da Ma Road
- Popular dishes: Flower-cut Slices with Red Head Shrimp Paste, Fruitwood Smoked Steak, Baina Shanglu Roast Duck, Radish Noodle Bun, Braised Sea Cucumber with Green Onion
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Dishes
Flower-cut Slices with Red Head Shrimp PasteA creative Chinese dish featuring flower-shaped slices of fish or tofu skin, served with a savory red head shrimp paste sauce.
Fruitwood Smoked SteakA premium steak slowly smoked over fruitwood, resulting in a tender and flavorful dish with a subtle smoky aroma.
Baina Shanglu Roast DuckA premium Peking duck marinated and roasted in a traditional oven, served with pancakes, hoisin sauce, and scallions for a classic Chinese experience.
Radish Noodle BunA steamed bun filled with shredded radish and seasoned meat or vegetarian filling, known for its fresh and savory taste.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
Lotus Stem Stir-fried with Snail SlicesA dish featuring crisp lotus stems and tender snail slices stir-fried quickly with garlic and chili for a savory, refreshing taste.
Quinoa Sea CucumberQuinoa Sea Cucumber is a dish that combines healthy grains with seafood. Main ingredients include rehydrated sea cucumber, quinoa, broth (commonly chicken or bone broth), and seasonings such as ginger and scallion. The quinoa is cooked separately until done. The sea cucumber is cleaned, blanched, then simmered gently in the broth until tender and flavorful. The finished sea cucumber is placed over the cooked quinoa and drizzled with the reduced broth. The dish offers a contrast in textures, with tender sea cucumber and fluffy quinoa in a rich sauce.
Guanlan Spicy ChickenA cold dish made with chicken thighs, peanuts, cilantro, and spicy seasonings, known for its bold flavor and numbing heat.
Guanlan Mixed SaladA refreshing salad made with fresh seasonal vegetables and a special dressing, featuring crisp textures and savory flavors.
Guanlan Paper Skin Big BunsGuanlan paper skin buns feature thin dough wrappers filled with a savory mix of pork and shrimp, steamed to perfection for a soft, translucent texture and rich flavor.
Soft-Fried Peeled ShrimpA dish featuring fresh shrimp peeled by hand, lightly coated in batter and deep-fried until golden and crispy, offering a tender interior with a delicate crunch.- Golden Hand-Torn Sea Bass with Sesame TwistsA creative Chinese dish featuring hand-torn sea bass steamed in a secret sauce, served with crispy sesame sticks for a delightful texture contrast.
Pan-Fried Lobster SteakPan-Fried Lobster Steak is a dish featuring fresh lobster as the main ingredient. Lobster tail meat is used, shell removed while keeping the flesh intact, and simply marinated with salt and black pepper. It is quickly pan-fried at high heat with butter or olive oil, forming a golden-brown crust on the surface while keeping the interior tender and juicy. Typically served with lemon wedges or a light sauce to highlight the natural sweetness of the lobster.