Smoked Delicacies Pub - Hei Pi Zhui Zi
Northeastern Chinese cuisine · ⭐ 3.4
No. 156-1, Dianzishan 2nd Road
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. 156-1, Dianzishan 2nd Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Killing Dish, Spicy Fish Slices, Rope Snail.
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: 3.4
- Address: No. 156-1, Dianzishan 2nd Road
- Popular dishes: Pork Killing Dish, Spicy Fish Slices, Rope Snail, Sweet and Sour Pork, Black-skinned Pork Elbow
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Dishes
Pork Killing DishSlaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
Spicy Fish SlicesA Sichuan dish featuring tender fish slices stir-fried with chili peppers and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
Rope SnailSnail dish made primarily from snails, typically cleaned fresh snails cooked or stir-fried with seasonings. Commonly paired with ginger, garlic, and chili to enhance flavor.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Black-skinned Pork ElbowBlack-skinned pig trotter is a dish made primarily from pork trotters, prepared by blanching, coloring, and slow stewing. The trotters are marinated with soy sauce and cooking wine, then simmered slowly with water and spices until tender and flavorful, with a deep brown skin.