Meng H Fresh Lamb & Beef BBQ & Hot Pot (Development Zone Branch)
Hot pot · ⭐ 4.7
Room 105, 1st Floor, No. 7 Huanghe Road
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 Room 105, 1st Floor, No. 7 Huanghe Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 大虾疙瘩汤, Large Cod Dumplings, Sea Cucumber Rice Toss.
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: Hot pot
- Rating: 4.7
- Address: Room 105, 1st Floor, No. 7 Huanghe Road
- Popular dishes: 大虾疙瘩汤, Large Cod Dumplings, Sea Cucumber Rice Toss, 海胆蒸蛋, Seafood Mixed Grain Bun
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Dishes
大虾疙瘩汤大虾疙瘩汤以新鲜大虾和面粉为主要食材，将面粉加水揉成小面团后搓成小疙瘩，与大虾一同放入锅中煮制。汤底通常用清水或高汤，加入适量盐调味，煮至疙瘩熟透、虾肉变红即可。
Large Cod DumplingsLarge cod dumplings made with fresh fish and pork, handcrafted for a delicate, savory taste.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
海胆蒸蛋海胆蒸蛋是一道以鸡蛋和海胆为主要食材的蒸制菜品。鸡蛋打散后加入适量水或高汤，搅拌均匀后过滤去除气泡，倒入容器中，再将新鲜海胆均匀铺在蛋液表面，放入蒸锅中隔水蒸熟。成品口感细腻滑嫩，海胆的鲜味融入蛋羹之中。
Seafood Mixed Grain BunSeafood mixed grain buns are made with whole grain dough wrapped around shrimp, squid, shellfish, and other seafood, steamed or pan-fried. The dough is a blend of brown rice, oats, and cornmeal, while the filling combines seasoned seafood with diced vegetables to preserve natural flavors.
Charcoal-Grilled Lamb ShankCharcoal-grilled lamb shank is a dish made from lamb shanks, marinated and then grilled over charcoal. The exterior becomes crispy while the inside remains tender, preserving the authentic flavor of lamb.
Lamb SausageLamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
Jiaodong Smoked FishFresh sea fish is marinated, deep-fried, then slowly smoked with special spices and sugar syrup. The dish has a bright red color, crispy outside and tender inside, with a balanced salty-sweet flavor and rich smoky, savory aroma.
Grassland TrioA signature dish from Inner Mongolia, featuring beef, lamb, and lamb kidney grilled to perfection—savory, tender, and full of smoky flavor.
Stir-Fried Shrimp with LettuceA dish of fresh shrimp and crisp lettuce stir-fried quickly, offering a light and nutritious meal.
Sour Spicy Donkey Brain SoupA savory soup made with donkey brain, seasoned with chili, vinegar, ginger, and garlic for a tangy and spicy flavor.- Camel Rib PotA dish featuring camel ribs stewed with spices and vegetables, resulting in tender meat and rich flavor.
Lucky Head Donkey HeadA dish featuring braised donkey head, tender and flavorful, symbolizing good fortune.