Long Cheng Dock Hot Pot (Beimai Road Branch)
Hot pot · ⭐ 4.6
No. 16, Qingnian Road, West Side, 1st Floor, Wanfang Business Building
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 No. 16, Qingnian Road, West Side, 1st Floor, Wanfang Business Building. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Yunnan Fried Tofu Skin, Chengdu Layered Tripe, Hand-Made Shrimp Paste.
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: 4.6
- Address: No. 16, Qingnian Road, West Side, 1st Floor, Wanfang Business Building
- Popular dishes: Yunnan Fried Tofu Skin, Chengdu Layered Tripe, Hand-Made Shrimp Paste, Premium Beef Tripe, Tripe
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Yunnan Fried Tofu SkinA Yunnan specialty made by stir-frying tofu skin with chili, garlic, and herbs for a spicy, aromatic flavor.
Chengdu Layered TripeA Sichuan dish made with beef tripe layered and stir-fried with chili and Sichuan peppercorns, known for its spicy, numbing flavor and crisp texture.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Premium Beef TripeA Sichuan dish made with premium beef tripe, quickly blanched and stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
OysterOyster dish made with fresh oysters, typically steamed, boiled, or stir-fried. Seasoned with garlic, ginger, and green onions to preserve its natural flavor.
Butter PotA牛油锅 is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings, then boiling with broth or water to serve as a base for涮 (hot pot) dishes like beef, tripe, and beef gullet.
Secret-Recipe BeefSecret recipe beef uses high-quality beef shank, marinated in a special sauce and slowly stewed over low heat until the meat becomes tender. The dish has a bright red color, clear beef texture, melts in your mouth, with rich sauce aroma, enhanced by selected spices to create a unique flavor.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.