Xingfu Jiayuan · Qingdao Cuisine (Yan'an Third Road Branch)
地方菜 · ⭐ 4.3
No. 117 Yan'an 3rd Road (opposite Hangong Hot Spring Bathhouse)
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 No. 117 Yan'an 3rd Road (opposite Hangong Hot Spring Bathhouse). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 油爆大海螺, Sea Cucumber Rice Toss, Fried Shrimp.
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: 地方菜
- Rating: 4.3
- Address: No. 117 Yan'an 3rd Road (opposite Hangong Hot Spring Bathhouse)
- Popular dishes: 油爆大海螺, Sea Cucumber Rice Toss, Fried Shrimp, Crispy Fried Baby Cuttlefish, Stir-Fried Local Rooster
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Dishes
油爆大海螺油爆大海螺是一道以新鲜大海螺为主料的中式菜肴，将海螺肉切片后用沸水焯熟，再与葱姜蒜等辅料一同放入热油中快速翻炒，使海螺肉保持脆嫩口感，同时吸收调料的香味。
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.
Fried ShrimpFried shrimp is a dish made primarily with fresh shrimp, which is marinated and then coated in a thin layer of starch or batter before being deep-fried in hot oil until golden and crispy. The shrimp has a firm texture, with a crunchy outer crust and a deliciously savory flavor.
Crispy Fried Baby CuttlefishFresh baby cuttlefish is marinated, coated in batter, and deep-fried until crispy and tender, delivering a savory and satisfying seafood snack.
Stir-Fried Local RoosterA dish made with local rooster, stir-fried quickly with aromatics and spices for a flavorful, tender result.
Bok Choy and Jellyfish SaladA refreshing cold dish made with fresh bok choy hearts and jellyfish, seasoned with garlic, vinegar, and sesame oil for a crisp, savory flavor.
Braised Taro in Clay PotPot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
Clam and Bok Choy Stir-FryClam meat with baby bok choy is a dish made from fresh clam meat and baby bok choy. After washing the clams, cook them together with chopped baby bok choy in water or broth until vegetables soften and clams are cooked through, then season and serve.
Spicy Stir-fried Hongdao Small ClamsFresh Hongdao small clams stir-fried with chili, garlic, and ginger for a savory spicy flavor.
Braised Fish DumplingsBao鱼饺子 is made primarily with fresh mackerel. After removing the bones, the fish is minced and mixed with chopped scallions, ginger, salt, egg white, and other seasonings until well blended. It is then wrapped in dumpling wrappers and cooked. When served, it has a fresh, tender, and chewy texture, with clear broth—a traditional northern Chinese noodle dish.
Spicy Seafood Hot PotSpicy seafood hot pot features fresh seafood like shrimp, crab, and shellfish, paired with vegetables and tofu. The base is stir-fried with chili, Sichuan pepper, ginger, and garlic, then simmered in broth.