Tian Hui Pot House (Qingdao Head Office)
Northeastern Chinese cuisine · ⭐ 4.2
No. 100 Jingkou Road, Jingfeng Yaju (beside Exit A of Junfeng Road Metro Station)
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. 100 Jingkou Road, Jingfeng Yaju (beside Exit A of Junfeng Road Metro Station). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Large Bone-in Pork Rib, Beef Bone Stick, Special Steak Pot.
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: Northeastern Chinese cuisine
- Rating: 4.2
- Address: No. 100 Jingkou Road, Jingfeng Yaju (beside Exit A of Junfeng Road Metro Station)
- Popular dishes: Large Bone-in Pork Rib, Beef Bone Stick, Special Steak Pot, Pan-Fried Dumpling Pancake, Tendon and Brain Hot Pot
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Dishes
Large Bone-in Pork RibPork knuckle bones, using pork knuckles as the main ingredient, are simmered to produce a rich bone broth and tender marrow. During cooking, ginger slices and scallions can be added for flavor, making it a nutritious traditional dish.
Beef Bone StickBeef bone marrow is made from beef thigh bones and surrounding meat, blanched to remove odor, then slowly stewed with seasonings like soy sauce, ginger, scallions, and star anise for tender, flavorful results.
Special Steak PotA premium steak dish with fresh vegetables, slow-cooked in a special sauce for rich flavor and tender texture.
Pan-Fried Dumpling PancakeA savory pancake made from dough filled with meat or vegetables, pan-fried until golden and crispy on the bottom.
Tendon and Brain Hot PotGintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
Sheep Knuckle Tendon羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
Lamb SausageLamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
Goat Spine Hot PotThe lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
Mutton Blood SausageOffal sausage is made from sheep blood and intestines, mixed with scallions, ginger, salt, and pepper, then stuffed into sheep intestine and steamed or boiled until cooked.
Stuffed Pork Belly PotA dish made by stewing pork belly wrapped in pig's stomach with spices, resulting in tender meat and rich broth.