Huajiao Zi Fresh Meat Hot Pot (Chengyang Baolong Branch)
Hot pot · ⭐ 4.5
Northeast corner of Bao Long City Plaza, Changcheng Road (opposite the south gate of Chengyang People's Hospital)
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at Northeast corner of Bao Long City Plaza, Changcheng Road (opposite the south gate of Chengyang People's Hospital). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Glacier Duck Intestines, Floating Tender Beef, Premium Australian Wagyu Beef.
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: 4.5
- Address: Northeast corner of Bao Long City Plaza, Changcheng Road (opposite the south gate of Chengyang People's Hospital)
- Popular dishes: Glacier Duck Intestines, Floating Tender Beef, Premium Australian Wagyu Beef, Sichuan Pepper-Infused Hand-Made Green Shrimp Slurry, Sichuan-style Tripe with Pepper Seeds
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Dishes
Glacier Duck IntestinesA cold dish made from fresh duck intestines, quickly blanched and tossed in a secret sauce. Known for its crisp texture and unique flavor, often served at high-end banquets or as a specialty snack.
Floating Tender BeefWater-floating tender beef is a dish made with fresh, tender beef that is carefully marinated and quickly blanched in clear broth. The beef slices are as thin as cicada wings and cook instantly in the soup, preserving the meat's tenderness and original flavor.
Premium Australian Wagyu BeefPremium Australian wagyu beef slices marinated in secret sauce and quickly grilled for tender, juicy flavor.
Sichuan Pepper-Infused Hand-Made Green Shrimp SlurryFresh green shrimp are hand-pounded into a smooth slurry and infused with Sichuan pepper seeds for a fragrant, numbing aroma and tender texture.
Sichuan-style Tripe with Pepper SeedsA spicy Sichuan dish featuring tender tripe stir-fried with pepper seeds, delivering a numbing and fiery flavor typical of the region.
Sichuan Pepper BeefA spicy Sichuan dish featuring tender beef slices stir-fried with toasted Sichuan peppercorns, delivering a numbing and fiery flavor.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Dipping SauceA dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
Flying Fish Roe Squid BallsFlying fish roe squid balls are made by processing squid into a tender texture, enhanced with flying fish roe for texture and umami. Squid is minced or blended into paste, mixed with seasonings and starch, then combined with roe and steamed or pan-fried.
Fresh Oil Tofu SkinFresh tofu skin is a dish made primarily with tofu skin, sliced into strips and deep-fried until crispy, then stir-fried with vegetables like green peppers and carrots, and seasoned to taste. Proper heat control ensures a crispy exterior and tender interior.
Black Tiger Mushroom Wild Mushroom SoupA rich soup made with black tiger mushroom and various wild mushrooms, known for its clear broth, aromatic flavor, and fresh taste.