Qiang Tou Jia Yunnan Cuisine & Ethnic Wine (First Store in Shandong)
特色菜 · ⭐ 4.1
No. 6 Shandong Road, Shinan District
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. 6 Shandong Road, Shinan District. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Qubei Chili Stir-fried Snowflake Beef Jerky, Dai-style Nam Jim Grilled Fish, Dai-style Sour Spicy Boneless Chicken Feet.
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: 特色菜
- Rating: 4.1
- Address: No. 6 Shandong Road, Shinan District
- Popular dishes: Qubei Chili Stir-fried Snowflake Beef Jerky, Dai-style Nam Jim Grilled Fish, Dai-style Sour Spicy Boneless Chicken Feet, Dai-style Wild Herb Stir-fried Beef, Bao烧 Yunnan Mushroom
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Dishes
- Qubei Chili Stir-fried Snowflake Beef JerkyA spicy and flavorful dish combining Qubei chili peppers with snowflake beef jerky, stir-fried to perfection.
Dai-style Nam Jim Grilled FishFresh carp is marinated in Dai-style Nam Jim sauce and grilled, served with lemongrass, kaffir lime leaves, and chili for a distinctive flavor.
Dai-style Sour Spicy Boneless Chicken FeetA flavorful dish featuring boneless chicken feet marinated in sour and spicy Dai-style seasonings, offering a refreshing and tangy taste.
Dai-style Wild Herb Stir-fried BeefStir-fried beef with wild herbs, a signature dish from the Dai ethnic group in Yunnan, known for its aromatic and spicy flavor.
Bao烧 Yunnan MushroomA dish featuring fresh wild mushrooms from Yunnan, wrapped in lotus or bamboo leaves and slowly grilled over charcoal to preserve their natural flavor and aroma.
Dali Water FlowerDali Water Flower is a dish made with pork tenderloin. The meat is sliced, coated with egg white and starch, then stir-fried with ingredients like wood ear mushrooms and carrots. First, the meat is gently cooked, then vegetables are added and stir-fried together, finally seasoned and thickened to achieve a tender texture and vibrant colors.
Jianshui Soft TofuJianshui baojiang tofu, made primarily from Jianshui's local specialty tofu and grilled using a special technique. The outer skin turns golden and crispy while the inside remains soft and tender, with rich juice, offering a distinct layered texture.
Coconut Panna CottaA Thai-inspired dessert made with coconut milk, coconut flakes, and panna cotta, often served chilled with tropical fruits for a refreshing, sweet taste.
Bangna Corn CakeA traditional snack from Xishuangbanna, made with fresh cornmeal and steamed to a soft, sweet texture.
Mint Pineapple Crusted Spare RibsA creative Chinese dish featuring pork spare ribs coated in a sweet pineapple and mint crust, then baked to perfection—crispy outside, tender inside with a refreshing herbal note.
Copper Pot Braised Chicken with Ekuo DumplingsA savory dish featuring chicken braised in a copper pot with a rich sauce, served with traditional Yunnan-style rice cakes that absorb the flavorful broth.
Chicken Mushroom Stir-fried with Cucumber BlossomsA light and fresh dish featuring chicken mushrooms and cucumber blossoms stir-fried together for a delicate, savory taste.