Jiu Yao Pu Zi (Shinan District Branch)
小吃快餐 · ⭐ 3.6
No. 16 Gutian Road, Shanghuan Garden, Hong Kong, Building No. 1, Unit No. 10
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. 16 Gutian Road, Shanghuan Garden, Hong Kong, Building No. 1, Unit No. 10. 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: Ice Yangmei, Fried Peanuts, Spicy Marinated Pollock Filament.
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: 3.6
- Address: No. 16 Gutian Road, Shanghuan Garden, Hong Kong, Building No. 1, Unit No. 10
- Popular dishes: Ice Yangmei, Fried Peanuts, Spicy Marinated Pollock Filament, Duck Cartilage, Spicy Horn Snail
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Dishes
Ice YangmeiA refreshing dessert made with fresh bayberries, washed and pitted, then boiled with granulated sugar and water until sugar dissolves. Cooked for 1 more minute, strained and dried. Add the syrup in stages, letting each portion be absorbed before adding more. After 4 hours of marinating with rock sugar, refrigerate overnight. Strain the juice, reserve the dry berries. Freeze the juice in ice cube trays, then mix with berries and fresh mint leaves.
Fried PeanutsFried peanuts are made by cleaning and drying peanuts, then frying them in hot oil until the skin turns slightly yellow and the texture becomes crispy. No additional seasonings are added to preserve the natural aroma and flavor of the peanuts.
Spicy Marinated Pollock FilamentA spicy dish made by marinating pollock filaments with chili, garlic, and herbs for a bold, fresh flavor.
Duck CartilageDuck cartilage is made by cutting duck's soft bones into segments, then marinating and frying or stir-frying. Main ingredient is duck cartilage, often cooked with scallions, ginger, garlic, and chili for a crispy, chewy texture.
Spicy Horn SnailA Sichuan dish made with fresh horn snails stir-fried in a spicy and numbing sauce using chili and Sichuan peppercorns, offering a bold, aromatic flavor.
Spicy Sea MossA Sichuan-style vegetarian dish made with sea moss stir-fried with chili and Sichuan pepper, offering a spicy and numbing flavor.
Spicy Softshell TurtleSpicy Softshell Turtle is a dish primarily made with softshell turtle, seasoned with chili peppers, Sichuan peppercorns, and other spices. After preparation, the turtle is stir-fried with scallions, ginger, garlic, and doubanjiang (fermented broad bean paste), then simmered in broth until tender. Finally, the sauce is reduced and seasoned to allow the turtle to fully absorb the spicy and numbing flavors.
Spicy Duck LiverSpicy duck liver is a dish featuring duck liver as the main ingredient, typically marinated with wine, ginger, and then stir-fried with chili and Sichuan pepper. The cooking process emphasizes precise heat control to maintain tender texture while absorbing spicy and numbing flavors.
Spicy Duck GizzardSpicy duck gizzard is a dish primarily made with duck gizzards, seasoned with chili peppers, Sichuan peppercorns, and other spices, then carefully cooked. After slicing the duck gizzards, they are fully blended with the spicy and numbing seasonings, presenting an appealing color. During cooking, it's essential to control the heat properly to maintain the tender texture of the duck gizzards.