One Pot Two Heads of Beef (Shang Ma Store)
Hot pot · ⭐ 3.7
20 meters east of Jingshangpin Barbecue along Provincial Highway 503
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 20 meters east of Jingshangpin Barbecue along Provincial Highway 503. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: One Pot Fragrant Tendon and Brain, Frozen Tofu, Hand-Kneaded Noodles.
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: Hot pot
- Rating: 3.7
- Address: 20 meters east of Jingshangpin Barbecue along Provincial Highway 503
- Popular dishes: One Pot Fragrant Tendon and Brain, Frozen Tofu, Hand-Kneaded Noodles, Spicy Beef Tripe and Tendon Hot Pot, Glass Noodles
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Dishes
One Pot Fragrant Tendon and BrainOne Pot Fragrant Tendon and Brain is a Chinese dish made with pork tendons and brain, cooked with various seasonings. It has a rich texture, with the tendons and brains being elastic and delicious.
Frozen TofuFrozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
Hand-Kneaded NoodlesHand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
Spicy Beef Tripe and Tendon Hot PotA spicy hot pot featuring beef tendons, tripe, and offal simmered in a fiery broth with Sichuan peppercorns and chili.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Spicy Beef Tripe and TendonA spicy stew made with beef tripe and tendon, slow-cooked with chili and Sichuan pepper for a rich, numbing flavor.