Chongqing Stone Pot Fish (Guangzhou South Road Branch)
Hot pot · ⭐ 3.7
No. 80 Guangzhou South Road
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. 80 Guangzhou South Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Stone Pot Black Fish, Weishan Lake Grass Carp, Premium Beef Tenderloin.
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: 3.7
- Address: No. 80 Guangzhou South Road
- Popular dishes: Spicy Stone Pot Black Fish, Weishan Lake Grass Carp, Premium Beef Tenderloin, Grassland Lamb, Mixed Mushroom Platter
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Dishes
Spicy Stone Pot Black FishFresh black fish is stir-fried with vegetables and spicy sauce, then served in a hot stone pot for a rich, aromatic flavor.
Weishan Lake Grass CarpFresh grass carp from Weishan Lake, prepared by steaming or braising, featuring tender flesh and rich broth.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Grassland LambGrassland lamb is a dish made primarily from fresh lamb, typically using leg or rib cuts from grass-fed sheep. After cutting into pieces and blanching to remove blood foam, it's stewed or braised with葱姜, cooking wine, and other seasonings until tender. Some recipes add carrots and potatoes.
Mixed Mushroom PlatterMushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
Sour Cabbage Stone Pot Black FishFresh black fish slices are simmered with sour cabbage in a stone pot, resulting in tender fish and tangy, savory broth.