Liu Lao Tai Drunk Chicken (Development Zone Branch)
地方菜 · ⭐ 3.6
Southeast of No. 17–49, Jinshajiang Road
Dragon Mate tips
If you are traveling in China to visit Yantai, 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 Southeast of No. 17–49, Jinshajiang Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Chicken with Spices, Chicken Shredded Salad, Braised Pork Trotters in Soy Sauce.
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: 地方菜
- Rating: 3.6
- Address: Southeast of No. 17–49, Jinshajiang Road
- Popular dishes: Braised Chicken with Spices, Chicken Shredded Salad, Braised Pork Trotters in Soy Sauce, Marinated Chicken, Bawang Duck Neck
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Dishes
Braised Chicken with SpicesBraised chicken uses whole chicken or pieces, marinated and slowly cooked in a seasoned broth made from spices like star anise, cinnamon, bay leaves, Sichuan pepper, ginger, and scallions, along with soy sauce, sugar, and salt.
Chicken Shredded SaladA cold dish made by mixing shredded cooked chicken with vegetables like cucumber and carrot, seasoned with dressing for a refreshing taste.
Braised Pork Trotters in Soy SauceBraised pig trotters are primarily made with pig trotters, which are first blanched and then stewed with soy sauce, cooking wine, rock sugar, star anise, cinnamon bark, and bay leaves until the trotters become tender and fully flavored.
Marinated ChickenZui Chicken is a cold dish made by marinating chicken in yellow wine or rice wine. Main ingredients include chicken thighs or whole chicken pieces, along with ginger slices, scallions, star anise, and Sichuan peppercorns. The chicken is first cooked or steamed, then soaked in seasoned wine for several hours to absorb flavor.
Bawang Duck NeckA Chinese snack made by marinating and braising duck necks with spices, resulting in a spicy and savory flavor.
Spicy Beef TripeA spicy Sichuan dish made with beef tripe stir-fried with chili and Sichuan peppercorns, offering a bold, numbing heat and chewy texture.
Spicy Tofu SkinSpicy Tofu Skin is a dish primarily made with tofu skin. The tofu skin is soaked and cut into segments, then stir-fried with ingredients such as chili peppers, garlic, and ginger. During preparation, seasonings like soy sauce and doubanjiang (fermented broad bean paste) are typically added to allow the tofu skin to absorb the spicy and fragrant flavors.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
Spicy Duck IntestinesSpicy duck rectal intestine is a dish made primarily from duck intestines, cleaned and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Ginger, garlic, and doubanjiang are typically added to enhance flavor.
Spicy Tofu SkinSpicy Tofu Skin is a dish primarily made with tofu skin. The tofu skin is soaked and cut into segments, then stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. Garlic, ginger, and green onions are typically added during cooking to enhance aroma, and the dish is finally seasoned and thickened with a sauce to allow the tofu skin to fully absorb the spicy and numbing flavors.