Qing Weile · Neighborhood Flavors · Qingdao Cuisine (Aofan Center Branch)
地方菜 · ⭐ 4.5
No. 12, Xinhuilu Road (rear entrance of China Aviation Xiangtong Grand Hotel)
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. 12, Xinhuilu Road (rear entrance of China Aviation Xiangtong Grand Hotel). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Traditional Crispy Chicken, Sichuan-style Boiled Beef Tripe, Braised Pork Bone Meat with Sour Cabbage and Blood Sausage Pot.
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: 地方菜
- Rating: 4.5
- Address: No. 12, Xinhuilu Road (rear entrance of China Aviation Xiangtong Grand Hotel)
- Popular dishes: Traditional Crispy Chicken, Sichuan-style Boiled Beef Tripe, Braised Pork Bone Meat with Sour Cabbage and Blood Sausage Pot, Charcoal-Grilled Meat Tendons, Beef Dumplings
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Dishes
Traditional Crispy ChickenTraditional Crispy Chicken uses优质 chicken marinated and deep-fried to golden crispiness, with tender meat inside and rich aroma.
Sichuan-style Boiled Beef TripeA spicy and numbing dish made with beef tripe, simmered in a flavorful broth with Sichuan peppercorns and chili.- Braised Pork Bone Meat with Sour Cabbage and Blood Sausage PotA traditional Northeast Chinese stew featuring pork bone meat, sour cabbage, and blood sausage, slow-cooked to create a rich, savory dish.
Charcoal-Grilled Meat TendonsA dish made by grilling meat tendons over charcoal, resulting in a flavorful and chewy texture.
Beef DumplingsBeef potstickers are made with a dough wrapper filled with minced beef, shaped into a crescent form, and pan-fried until the bottom is golden and crispy while the top remains soft. During preparation, seasonings such as scallions and ginger are typically added, and a small amount of water is introduced during frying to steam the filling until fully cooked.
Special Shrimp DumplingsA specialty dumpling filled with fresh shrimp and pork, pan-fried until golden and crispy on the bottom, offering a savory and tender bite.
Steamed Garlic Vermicelli ShrimpSteamed garlic and vermicelli shrimp is made with fresh shrimp as the main ingredient, paired with soaked vermicelli and garlic. Cleaned shrimp are arranged on a plate, topped with vermicelli, and then covered with a sauce made from garlic, soy sauce, and oyster sauce. It is then steamed or baked until fully cooked.
Garlic Sautéed Crab Leg with VermicelliFresh crab legs are steamed with vermicelli and minced garlic, resulting in tender meat and flavorful, juicy noodles infused with aromatic garlic.- Garlic Shrimp Rice BowlFresh shrimp stir-fried with garlic and spices, served over steamed rice for a rich, aromatic dish.
Spicy Blood Duck Hot PotShu-style Mao Xue Wang features duck blood, tripe, beef tendons, and intestines as main ingredients, with辅料 like bean sprouts, wood ear mushrooms, and rice noodles. Stir-fried with spicy Sichuan beef oil base, then boiled and cooked in sequence. The broth is bright red and the dish is rich in ingredients.
Qingdao Old Sweet PorridgeA traditional Shandong dish made with millet porridge and ingredients like tofu skin, vermicelli, seaweed, and peanuts, seasoned with salt and sesame oil.
Qing Wei Le Grilled Beef TendonGrilled beef tendon made with marinated beef shank, charred over charcoal for a rich, savory flavor.
Flavorful Sour Cabbage FishA Sichuan-style dish made with carp and sour cabbage, seasoned with chili, garlic, and ginger. The fish is tender and the broth is tangy and spicy.