Laishuangxi Duck Neck (Fuchunjiang Road Guohuo Branch)
小吃快餐 · ⭐ 3.7
No. 1160, Fu Chunjiang 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. 1160, Fu Chunjiang Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Chicken Feet, Five-Spice Duck Head, Five-Spice Duck Wings.
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: 小吃快餐
- Rating: 3.7
- Address: No. 1160, Fu Chunjiang Road
- Popular dishes: Five-Spice Chicken Feet, Five-Spice Duck Head, Five-Spice Duck Wings, Five-Spice Duck Neck, 甜辣翅中
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Dishes
Five-Spice Chicken FeetFive-spice chicken feet is a dish made by simmering chicken feet with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, sugar, and cooking wine. The finished dish has tender, flavorful chicken feet with a glossy red color.
Five-Spice Duck HeadFive-spice duck heads are simmered with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, cooking wine, and rock sugar for a rich, aromatic flavor. The dish has a glossy red color and tender meat.
Five-Spice Duck WingsFive-spice duck wings is a dish made by marinating duck wings in spices like five-spice powder, soy sauce, and cooking wine, then slowly stewing them until tender to absorb the rich flavors.
Five-Spice Duck NeckFive-spice duck neck is a cooked dish made primarily from duck neck, marinated and braised. It's slowly simmered in a seasoned broth with star anise, cassia bark, Sichuan pepper, bay leaves, and fennel seeds to absorb the rich flavors.
甜辣翅中甜辣翅中以鸡翅中为主要食材，经过腌制后油炸或煎制至表面金黄，再加入调好的甜辣酱汁翻炒均匀，使翅中充分吸收酱汁风味。
Sichuan Pepper Chicken FeetSpicy Sichuan pepper chicken feet, made from boneless chicken feet, are blanched to remove odor, then marinated with Sichuan pepper, ginger, and garlic. Tossed in a sauce of soy sauce, vinegar, sugar, and sesame oil, then chilled for several hours to blend flavors.