Maolin Roast Pigeon
Barbecue · ⭐ 3.9
No. 158 South of Zhongxin Jundu Hotel
Dragon Mate tips
If you are traveling in China to visit Yantai, 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. 158 South of Zhongxin Jundu Hotel. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yanji Cold Noodles, Yanji Skewers, Cucumber Salad.
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: Barbecue
- Rating: 3.9
- Address: No. 158 South of Zhongxin Jundu Hotel
- Popular dishes: Yanji Cold Noodles, Yanji Skewers, Cucumber Salad, Shenyang Fat and Lean, Oil-soaked Peanuts
China trip · China travel
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Dishes
Yanji Cold NoodlesYanji Cold Noodles, made primarily with noodles, beef, and spicy kimchi, carefully prepared to perfection. The noodles are smooth and chewy, the broth is refreshing, and the rich assortment of toppings creates a unique taste experience.
Yanji SkewersYanji skewers are a popular Northeast Chinese barbecue dish made with marinated meat pieces grilled on bamboo sticks, known for their savory flavor and smoky aroma.
Cucumber SaladCucumber salad is a simple cold dish with fresh cucumber as the main ingredient. After washing and lightly pounding the cucumber, add garlic, cilantro, and other seasonings, then drizzle with soy sauce, vinegar, and sesame oil. Mix well and serve.
Shenyang Fat and LeanA Northeast Chinese dish made with pork belly and cabbage, stir-fried together to create a savory, balanced flavor.
Oil-soaked PeanutsOil-fried peanuts is a dish made primarily with peanuts, deep-fried in hot oil until crispy, then drained and served. No additional seasonings are typically used to preserve the natural aroma and texture of the peanuts.
Hot-pot tripeShuan Du is a dish primarily made with beef or lamb tripe. The cleaned tripe is sliced thinly and quickly blanched in boiling water until cooked through, then eaten with dipping sauces. The preparation emphasizes the freshness of ingredients and precise control of cooking time.
Charcoal-Grilled PigeonCharcoal-grilled pigeon is made from fresh pigeons, carefully marinated and slowly roasted over charcoal until golden and crispy. The meat is tender, and the charcoal grilling technique preserves the original flavor of the meat, with a fragrant, crispy skin and juicy, tender interior.
Six Delicacies with Old VinegarOld vinegar six dishes is a cold dish made with various ingredients, including cucumber, carrot, tofu skin, seaweed, wood ear mushroom, and bean sprouts. All ingredients are sliced, blanched or soaked, then drained and mixed with old vinegar, soy sauce, sugar, garlic, and sesame oil.
Pork BellyPork belly, a cut of pork with alternating layers of fat and muscle, commonly used in Chinese home cooking for its rich flavor when braised or stewed.
Soy Sauce Beef TendonSoy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
Aluminum-wrapped shredded pork heartAluminum foil shredded pork heart is a dish made with pork heart as the main ingredient. Sliced pork heart is marinated with seasonings and then wrapped with onions, green peppers, and other ingredients in aluminum foil before baking. Proper heat control ensures the pork heart remains tender.