Hao Li Jia 1号 · Seafood · Traditional Shandong Cuisine Restaurant (Nian Ci Villa Branch)
鱼鲜 · ⭐ 4.4
No. 41 Nianci Villa, Huanghe Road
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. 41 Nianci Villa, Huanghe Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Flavor Stewed Dumplings, Zodiac Dried Tangerine Peel, Braised Pig's Trotter Tendons with Scallions.
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: 鱼鲜
- Rating: 4.4
- Address: No. 41 Nianci Villa, Huanghe Road
- Popular dishes: Three-Flavor Stewed Dumplings, Zodiac Dried Tangerine Peel, Braised Pig's Trotter Tendons with Scallions, Bok Choy Stir-Fried with Shrimp, 大虾疙瘩汤
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Dishes
Three-Flavor Stewed DumplingsSanxian Manzi is a dish made with pig blood, pork, and shrimp. Pig blood and pork are minced, mixed with seasonings, steamed into blocks in molds, then sliced and pan-fried until slightly crispy before being simmered together with shrimp to blend flavors.
Zodiac Dried Tangerine PeelA creative dish made from aged tangerine peel carved into the shapes of the twelve zodiac signs. Crafted using high-quality dried peel through sun-drying, carving, and arrangement, it features a distinctive aroma and slightly sour, sweet aftertaste.
Braised Pig's Trotter Tendons with ScallionsA dish made by slow-cooking pig's trotter tendons with scallions in a clay pot, resulting in tender, flavorful meat and rich broth.
Bok Choy Stir-Fried with ShrimpA dish made by quickly stir-frying fresh bok choy and shrimp, resulting in a savory and crisp texture with a balanced flavor.
大虾疙瘩汤大虾疙瘩汤以新鲜大虾和面粉为主要食材，将面粉加水揉成小面团后搓成小疙瘩，与大虾一同放入锅中煮制。汤底通常用清水或高汤，加入适量盐调味，煮至疙瘩熟透、虾肉变红即可。
Kung Pao Super Shrimp BallsA spicy and crispy dish featuring large shrimp balls stir-fried with peanuts, dried chilies, and aromatic vegetables, a bold twist on the classic Sichuan Kung Pao recipe.- Stewed Mixed FishA home-style dish made by stewing a mix of fresh fish with ginger, scallions, and garlic until tender and flavorful.
- Mountain Spring Water Chicken Stir-FryA dish featuring fresh chicken stir-fried with mountain spring water, resulting in tender meat and a naturally sweet broth.
Freshly Stir-Fried Free-Range Chicken with Mountain Spring WaterFree-range chicken cooked with mountain spring water, freshly slaughtered and stir-fried. The meat is firm and tender, stir-fried quickly with scallions, ginger, and garlic to preserve its natural flavor, delivering a fresh and rich taste.
Flower-shaped Steamed BunFlower-shaped buns are made primarily from flour and fermented with yeast. Their distinctive feature is the natural cracking on the surface, resembling blooming flowers, with a soft and fluffy texture. They are a traditional Chinese pastry.- Hand-Beaten Cod BallsA dish made from fresh cod meat, hand-pounded into balls with a tender and flavorful texture, typically served in clear broth to highlight the fish's natural taste.
Signature Seafood Gnocchi SoupA flavorful soup featuring fresh seafood and handmade dough balls, simmered in a rich broth for a satisfying taste.
Signature Balya Fish DumplingsSignature balefish dumplings made with fresh balefish, pork, scallions, and ginger, hand-formed and boiled. Thin skins, generous filling, tender fish, rich flavor.- Organic Bean Sprout Stir-Fried Glass NoodlesStir-fried organic bean sprouts with glass noodles, seasoned simply with garlic and soy sauce for a fresh, savory taste.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Steamed Taihu White FishFresh Taihu white fish is steamed after cleaning and scaling. The flesh is white, tender, and retains its natural flavor, offering a fresh, delicate taste.
Bok Choy and Jellyfish HeadA refreshing cold dish made with tender bok choy and jellyfish head, seasoned with garlic, vinegar, and soy sauce for a crisp and savory taste.
Stir-Fried Oysters with Garlic and VermicelliA dish featuring fresh oysters stir-fried with garlic and vermicelli, known for its savory flavor and aromatic garlic essence.
Shrimp Brain Sauce with Flowering Steamed BunMade with fresh shrimp brain, stir-fried into a rich, thick sauce, served with hand-fermented flowering steamed buns. The bun's surface naturally cracks open like a flower, with soft interior that blends perfectly with the savory, slightly sweet shrimp brain sauce.
阿婆红烧肉阿婆红烧肉以五花肉为主要食材，经过焯水处理后与冰糖、生抽、老抽、料酒、八角、桂皮等调料一同炖煮，直至肉质软糯、色泽红亮。