Ba Shu · Wei Dang Jia (Tai Dong Store)
Sichuan cuisine · ⭐ 4.0
No. 82, Taidong 8th Road
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 No. 82, Taidong 8th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mapo Tofu, Sichuan Boiled Pork Slices, Sichuan-style Boiled Beef.
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: 4.0
- Address: No. 82, Taidong 8th Road
- Popular dishes: Mapo Tofu, Sichuan Boiled Pork Slices, Sichuan-style Boiled Beef, Spicy Chicken in Sauce, Spicy Frog Call
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Dishes
Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy chili sauce, known for its bold, numbing heat and savory flavor.
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.
Sichuan-style Boiled BeefA spicy Sichuan dish featuring tender beef boiled in seasoned broth and topped with chili oil and Sichuan peppercorns.
Spicy Chicken in SauceA spicy cold dish made with tender chicken and a flavorful sauce, popular in Sichuan cuisine.
Spicy Frog CallSpicy stir-fried frog with chili and Sichuan pepper, known for its numbing and spicy flavor.
Double Hero Spicy ChickenA Sichuan-style dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Inherited Craft Bean Curd Sichuan-Style Fish in Spicy SauceA traditional Sichuan dish featuring tender fish, soft tofu, and bean curd simmered in a spicy, aromatic broth.
Spicy Dry Pot Duck HeadsSpicy dry pot duck heads is a dish made primarily with duck heads, seasoned with green peppers, red peppers, onions, garlic, ginger, and doubanjiang, then stir-fried and simmered until the sauce thickens. Chili and Sichuan peppercorns are used for flavor, giving it a rich spicy taste.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.