Le Petit Paris French Cuisine (Nandajie Store)
Western cuisine · ⭐ 4.4
No. 296 Nanjing Street, 1st Floor
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 No. 296 Nanjing Street, 1st Floor. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mexican Chicken Tacos, Dry-Aged Ribeye Steak with Seasonal Vegetables and Black Pepper Sauce, Wellington Steak (2 servings).
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
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: Western cuisine
- Rating: 4.4
- Address: No. 296 Nanjing Street, 1st Floor
- Popular dishes: Mexican Chicken Tacos, Dry-Aged Ribeye Steak with Seasonal Vegetables and Black Pepper Sauce, Wellington Steak (2 servings), Pan-Seared Landes Goose Liver with Raspberry Sauce, Australian Wagyu Grade 4 Tomahawk Steak
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Dishes
Mexican Chicken TacosA traditional Mexican dish made with grilled chicken, onions, chili peppers, and served in corn tortillas, often topped with lettuce, tomato, cheese, and sour cream.
Dry-Aged Ribeye Steak with Seasonal Vegetables and Black Pepper SaucePremium dry-aged ribeye steak served with seasonal vegetables and a rich black pepper sauce for a bold, savory experience.
Wellington Steak (2 servings)A premium beef tenderloin wrapped in mushroom duxelles and prosciutto, then encased in puff pastry and baked to perfection.
Pan-Seared Landes Goose Liver with Raspberry SauceA classic French dish featuring tender pan-seared Landes goose liver served with a tangy raspberry sauce for a balanced, rich flavor.
Australian Wagyu Grade 4 Tomahawk SteakPremium Australian Wagyu Grade 4 tomahawk steak, slow-cooked then seared for a tender, juicy bite with rich beef flavor.
Australian Dry-Aged Ribeye SteakThe main ingredient is high-quality grain-fed beef imported from Australia, specifically the ribeye cut. The beef undergoes a dry-aging process for at least 28 days, which naturally tenderizes the meat and concentrates its flavor. During preparation, the steak is seared to create a flavorful crust via the Maillard reaction, then cooked to the desired doneness. It is typically served simply with sea salt, black pepper, and herb butter to highlight the steak's rich, beefy flavor and nutty notes.
Hot Plate Australian Imported Tomahawk Steak with Black Pepper SaucePremium Australian imported tomahawk steak seared to perfection, served hot with a rich black pepper sauce for a savory and satisfying experience.
Caramel PuddingCrème caramel is a dessert made primarily from eggs, milk, and sugar. The preparation involves heating sugar until it melts into caramel, pouring it into the bottom of a mold, then mixing milk with sugar and heating it before adding beaten eggs and stirring thoroughly. After filtering the mixture, it is poured into the mold containing the caramel and baked in an oven until set.
American Caesar Chicken SaladFresh lettuce, grilled chicken breast, parmesan cheese, and croutons tossed in a classic Caesar dressing.
American BBQ RibsAmerican BBQ ribs are made from pork ribs, marinated and slow-cooked over charcoal or gas grills. Common marinade ingredients include soy sauce, sugar, garlic, onion, chili powder, and black pepper. A special barbecue sauce is brushed on during cooking to create tender, juicy meat with a deliciously charred surface.
American Style Roast ChickenAmerican Style Roast Chicken features a whole chicken marinated and slow-roasted to perfection, with a crispy skin and juicy meat, served with a signature American barbecue sauce.
Spanish Olive Oil Garlic ShrimpFresh shrimp sautéed in olive oil with garlic, finished with parsley for a rich, savory flavor.
Dinner RollAppetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.