Yantai Oil Edge King
Barbecue · ⭐ 3.6
No. 116-07, Fuwang Street
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 No. 116-07, Fuwang Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly and Leg Tendons, New-style Century Egg Tofu, Pine Needle Fat Edge.
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: Barbecue
- Rating: 3.6
- Address: No. 116-07, Fuwang Street
- Popular dishes: Pork Belly and Leg Tendons, New-style Century Egg Tofu, Pine Needle Fat Edge, Charcoal-Grilled Pigeon, Beef Rump
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Dishes
Pork Belly and Leg TendonsPork belly and leg tendons, mainly made from pork belly and pig hind leg tendons, boiled and stewed or braised. Rich in texture, with a balanced mix of fat and lean, chewy and firm, with a savory and aromatic flavor.
New-style Century Egg TofuNew-style century egg tofu features soft tofu paired with century eggs, topped with a specially prepared sauce. The texture is smooth and tender, with a savory-salty flavor and a distinctive aroma. Made by cubing the tofu, mixing it with century eggs, and pouring over the seasoning sauce.
Pine Needle Fat EdgePine needle fat edge is made from pork fat edge marinated with fresh pine needles and then grilled. The exterior is crispy and fragrant, while the interior is rich yet not greasy, infused with the delicate aroma of pine needles and natural fat. Simple preparation highlights the ingredient's natural flavor.
Charcoal-Grilled PigeonCharcoal-grilled pigeon is made from fresh pigeons, carefully marinated and slowly roasted over charcoal until golden and crispy. The meat is tender, and the charcoal grilling technique preserves the original flavor of the meat, with a fragrant, crispy skin and juicy, tender interior.
Beef RumpNiu Gong Hou is a dish made primarily from beef hind leg, typically marinated and cooked by stir-frying or stewing. It often includes辅料 like green onions, ginger, garlic, and seasonings such as soy sauce and cooking wine for flavor and tenderness.
Beef and Shark FinA premium dish featuring beef tendons and shark fins, slow-cooked to tender perfection with a rich, savory broth.
Muping Old-Style Ham and Corn SlicesMade from pork hind leg meat and fresh corn kernels, seasoned, simmered, then sun-dried. Firm texture, rich savory flavor, sweet and crisp corn with layered taste.
Special Thick Fried Pork RindSpecial large fatty edge is a dish made primarily from pork belly, marinated and then deep-fried until golden and crispy. To prepare it, the pork belly should be cut into appropriate-sized pieces, marinated with a special seasoning to infuse flavor, and then fried at high temperature until the outside is crispy and the inside remains tender.
Special Oil Edge KingA dish made with fresh pork fat edges, stir-fried with a secret sauce and spices, offering a rich, savory flavor and tender texture.
Leg Sui ZiA Chinese dish made from marinated pork leg slices, steamed until tender and flavorful, often enhanced with ginger, garlic, and scallions.