Fei Hao Liang Bei Seafood Barbecue
鱼鲜 · ⭐ 3.6
Wealth Center, Building 9, Zhengyang Middle 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 Wealth Center, Building 9, Zhengyang Middle Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Frog Legs in Dry Pot, Hand-grab Seafood, Yimeng Mountain Free-Range Chicken.
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: 鱼鲜
- Rating: 3.6
- Address: Wealth Center, Building 9, Zhengyang Middle Road
- Popular dishes: Spicy Frog Legs in Dry Pot, Hand-grab Seafood, Yimeng Mountain Free-Range Chicken, Roasted Bones, Stone Pot Fish Head
China trip · China travel
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Dishes
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Hand-grab SeafoodHand-grab seafood is a dish featuring fresh seafood like shrimp, crab, and shellfish, typically steamed or grilled with simple seasonings to preserve natural flavors. Eaten by hand, it emphasizes interaction and authentic taste.
Yimeng Mountain Free-Range ChickenA dish featuring free-range chicken from the Yimeng Mountains, slowly stewed to tender perfection with local vegetables for a rich and nutritious flavor.
Roasted BonesRoasted bones are made from pork or beef bones, marinated and then baked in an oven or over charcoal. The bones usually have some meat, with a crispy surface and tender interior, offering rich flavors.
Stone Pot Fish HeadStone pot fish head is a dish made with fresh fish head, tofu, and vegetables, slow-cooked in a stone pot. The fish head, usually from bighead or silver carp, is first pan-fried until slightly golden, then simmered with broth, ginger, and scallions for tender meat and rich soup.