QINGDAO FOOD
Mackerel dumplings
Qingdao greaves
Rice with spare ribs
Liuting pork trotters
Pan-fried clams with chili
Mackerel dumplings
The main ingredient is fresh local mackerel, mixed with the right amount of pork belly mince, tender Chinese chives. Mackerel dumplings are extremely delicious, the filling is juicy and tasty. It is o
Qingdao greaves
This dish absorbs the essence of over one hundred years of food in the eastern Shandong area. The techniques are exquisite. Greaves can be directly eaten or used in stew or salad. It's said that i
Rice with spare ribs
Dated back to as early as one hundred years ago, the recipe of rice with spareribs originated from the Shandong Peninsula. It belongs to Shandong cuisine. The ribs are tasty and tender, neither lean n
Liuting pork trotters
Originated from and gain fame in the years of Xianfeng during Qing Dynasty, this dish has 150 years of history. Liuting pork trotters has bright color, savory taste, light rather than fatty, the right
Pan-fried clams with chili
Pan-fried clams with chili is one of the ten best dishes with distinctive Qingdao characteristics and representative of seafood. This is a must-have dish in Qingdao and the most common dish for the lo
CHINESE CUISINE

GuangDong Cuisine

ShanDong Cuisine

SiChuan Cuisine

FuJian Cuisine

JiangSu Cuisine

HuNan Cuisine

ZheJiang Cuisine

AnHui Cuisine

The flavor is fresh and fragrant. It selects high-quality materials. The taste is light but not bland, fresh but not strong, tender but not raw, oil-rich but not fatty. It specializes in stir-fry in small portions, which requires an expert handling of the timing and oil temperature. It also absorbs many western-style cooking methods, emphasizing the manner and class of dishes.

The flavor is mainly salty and fresh. It features high-quality raw materials, seasoned with salt, highlighted with soup. Its flavor is salty and fresh, showing the true taste of the raw materials. Its flavor is salty and fresh, with the timing well adjusted, specializing in making soup and seafood.

The flavor is spicy and hot, with many styles of dishes. The taste is well balanced between strong and light. It specializes in seasoning with hot and spicy ingredients (sweet and sour, hot and spicy, hot pepper, dried tangerine peel, Chinese prickly ash, odd flavor, sour and spicy).

The flavor is fresh and fragrant. It is particularly good at "fragrance" and "tastiness", highlighting the style of lightness, richness, meat flavor but not fatty. The three features are: first, good at seasoning with wine sauce, second, good at making soup; third, good at using sugar and vinegar.

The flavor is light. It requires a strict selection of raw materials, emphasizes color matches, style of dishes, and distinctive features for four seasons. The skills of cooking include stew, braise, simmer; it emphasizes soup making, maintaining the original flavor and well-balanced tastes. Good at using vegetables. Of Jiangsu cuisine, there are different schools. Huaiyang cuisine emphasizes material selection and skill of cutting; while Sunan cuisine is of sweeter flavor, emphasizes soy source making, good at seasoning with aromatic grains and Chinese rice wine.

The flavor is mainly spicy, with rich varieties. The dishes are of rich color and oil, in large portions. It tastes spicy, savory, soft, and tender. It stresses the matching of materials and well-mingled tastes. The seasoning of Hunan cuisine is mainly spicy. Relatively speaking, Hunan cuisine excels in simmering, almost to perfection. Simmering, categorized into red simmering, white simmering by color, categorized by seasoning into clear soup simmering, thick soup simmering, and white soup simmering. Slowly stewed to get the original flavors.

The flavor is mainly light. The dishes are in small portions and exquisite styles. It's a treat for the eyes, tasting delicious, smooth and tender, crispy, soft, and light. It uses aromatic grains and Chinese rice wine for seasoning. The techniques of cooking are variant, particularly unique in cooking seafood and freshwater products. The flavor is light, fresh, crispy, and tender, maintaining the original and true taste of the raw materials. The styles of the dishes are well designed, exquisite, and pretty. The dishes in north Zhejiang are sweeter, spicier in the west, and saltier in the southeast.

The flavor is mainly fresh and spicy. It's good at braise, stew, steam, less quick fry, or wok fry. It emphasizes oil, coloring, and the use of fire. It always emphasizes the use of fire. Its unique features are braised, stewed, smoked, steamed dishes. Different techniques of fire control are used for different dishes, creating special crispy, tender, savory flavors. The most representative ways of Anhui-style cooking are tender braise, stew with clear soup, and smoking while

Assorted marinated food platter

Assorted marinated food platter

It is also a classic dish in Cantonese cuisine, mainly a combination of assorted marinated food, such as goose gizzard, goose liver, eggs, dried bean curd etc.. It tastes savory, tender, and delicious

Honey-stewed BBQ pork

Honey-stewed BBQ pork

It is a popular dish in Cantonese cuisine, mainly using pork neck. Pork neck is mostly lean rather than fatty. Sliced and barbecued, it looks slightly red, tastes chewy and delicious.

Sham Tseng goose

Sham Tseng goose

It is a representative dish in Cantonese cuisine. The goose looks red, tastes crispy, rich but not fatty, sweet and fragrant, liked by many people.

Sweet and sour carp

Sweet and sour carp

It's one of the representative dishes in Shandong cuisine, with golden color, crispy on the outside and tender on the inside, sweet and sour, fragrant and fresh. The fish is burgundy, tender and f

Stir-fried pork kidney

Stir-fried pork kidney

Stir-fried pork kidney is a traditionally famous dish of Shandong feature, belonging to Shandong cuisine. It's a common family dish with pork kidneys and water chestnut as material. It features te

Nine-turn pork intestines

Nine-turn pork intestines

Braised pork intestines is a representative dish of Jinan and Shandong cuisine, a traditional famous dish of Jinan in Shandong Province. In the first year of the years of Guangxu in the Qing Dynasty,

Shredded pork with garlic sauce

Shredded pork with garlic sauce

It is a unique dish in Sichuan cuisine. The cooking method is unique in Sichuan cuisine, originated from braised fish in brown sauce. It tastes salty, sweet, sour, and hot all at once. The taste linge

Boiled fish with pickled cabbage and chili

Boiled fish with pickled cabbage and chili

Boiled fish with pickled cabbage and chili is one of the Xiahebang style dishes of Sichuan cuisine, originating from Chongqing. It uses fresh grass carp as the main material, and pickled pepper, pickl

Sichuan hotpot

Sichuan hotpot

Sichuan hotpot is the most popular hotpot nationwide. It features a two-flavor hotpot, hot and spicy on one side, with hot pepper soup, stewed with dozens of complicated ingredients and spices, tastin

Liquor-saturated ribs

Liquor-saturated ribs

As a represent of traditional Fujian cuisine, it is not only the childhood memory of many locals lived in where Fujian dishes are popular but also a must-have dish in every household on festive occasi

Chopped chicken and shark's lips

Chopped chicken and shark's lips

It is cooked with dried seafood. It tastes delicious and fresh, with rich collagen, therefore gains wide popularity among Fujian cuisine. It is seen in all kinds of high-level banquets because of the

Fotiaoqiang (steamed abalone with shark’s fin and fish maw in broth)

Fotiaoqiang (steamed abalone with shark’s fin and fish maw in broth)

It is one of the ten most representative dishes in Fujian cuisine, with over one hundred years of history. The rich and precious materials cooked with unique techniques, not only taste special in text

Boiled salted duck

Boiled salted duck

The most representative dish in Jiangsu cuisine must be boiled salted duck. There is a humorous saying that no duck could leave Jiangsu alive, showing the importance of ducks in Jiangsu cuisine. The p

Jiangsu-style boat pastry

Jiangsu-style boat pastry

The Jiangsu-style boat pastry is an indispensable dish in Jiangsu cuisine. Different kinds of dim sums are exquisite, with all types of filling, delicious, and in vivid animal figuress. It's a mus

Stir-fried shrimp

Stir-fried shrimp

Stir-fried shrimp is a representative dish of Jiangsu cuisine. It requires the chef has a good command of heat control. The timing must be perfect for the shell to be fried crispy, without having the

Spicy chicken

Spicy chicken

It originated from the years of Tongzhi in the Qing Dynasty. It's one of the famous and authentic Hunan cuisine dishes with strong local flavors. There's a saying "having tried spicy chic

Steamed multiple preserved food

Steamed multiple preserved food

It's a famous traditional dish of Hunan, belonging to Hunan cuisine. It's preserved pork, chicken, fish, steamed with chicken broth and seasonings. The cooking method is simple. It tastes of a

Steamed fish head with chopped chili pepper

Steamed fish head with chopped chili pepper

It's a famous traditional Hunan dish belonging to Hunan cuisine. Legend has it that its origin is connect to the Qing Dynasty scholar Huang Zongxian. The main materials are usually fish head, and

Sister Song's fish soup

Sister Song's fish soup

It's also named the Fish Soup of the Fifth Song’s Sisters, a famous dish of Hangzhou. It originated from the Southern Song Dynasty, with over 800 years of history. This dish is also dubbed "a

Stir-fried shrimps with Longjing tea

Stir-fried shrimps with Longjing tea

It is shelled shrimps cooked with sprouts of Longjing tea, a famous dish with distinctive features of Hangzhou, Zhejiang. The shelled shrimps are white and tender; the tea sprouts green and fragrant,

West Lake fish in vinegar gravy

West Lake fish in vinegar gravy

It's also called the brother and sister-in-law dish, a famous traditional dish of Han nationality in Hangzhou and Zhejiang, belonging to Zhejiang cuisine. Legend has it that in ancient times, the

Fried hairy tofu

Fried hairy tofu

It is made of hairy tofu from Tunxi and Xiuning of Anhui. It is a very famous traditional dish of Huizhou, Anhui province, a vegetarian dish of Anhui cuisine. Legend has it that this dish is related t

Huangshan stewed pigeon

Huangshan stewed pigeon

It is a traditional famous dish of Huangshan, Anhui. It's Huangshan edible pigeons and yam steamed in a container. The soup is clear and delicious, the pigeon meat thoroughly cooked, the yam tasti

Ham simmered with soft-shelled turtles

Ham simmered with soft-shelled turtles

It is Anhui cuisine, with soft-shelled turtles and ham as main materials. It tastes delicious and savory. The technique is simmering, with a high level of difficulty. Soft-shelled turtles could purify

CHINESE CUISINE
GuangDong Cuisine
ShanDong Cuisine
SiChuan Cuisine
FuJian Cuisine
JiangSu Cuisine
HuNan Cuisine
ZheJiang Cuisine
AnHui Cuisine

The flavor is fresh and fragrant. It selects high-quality materials. The taste is light but not bland, fresh but not strong, tender but not raw, oil-rich but not fatty. It specializes in stir-fry in small portions, which requires an expert handling of the timing and oil temperature. It also absorbs many western-style cooking methods, emphasizing the manner and class of dishes.

The flavor is mainly salty and fresh. It features high-quality raw materials, seasoned with salt, highlighted with soup. Its flavor is salty and fresh, showing the true taste of the raw materials. Its flavor is salty and fresh, with the timing well adjusted, specializing in making soup and seafood.

The flavor is spicy and hot, with many styles of dishes. The taste is well balanced between strong and light. It specializes in seasoning with hot and spicy ingredients (sweet and sour, hot and spicy, hot pepper, dried tangerine peel, Chinese prickly ash, odd flavor, sour and spicy).

The flavor is fresh and fragrant. It is particularly good at "fragrance" and "tastiness", highlighting the style of lightness, richness, meat flavor but not fatty. The three features are: first, good at seasoning with wine sauce, second, good at making soup; third, good at using sugar and vinegar.

The flavor is light. It requires a strict selection of raw materials, emphasizes color matches, style of dishes, and distinctive features for four seasons. The skills of cooking include stew, braise, simmer; it emphasizes soup making, maintaining the original flavor and well-balanced tastes. Good at using vegetables. Of Jiangsu cuisine, there are different schools. Huaiyang cuisine emphasizes material selection and skill of cutting; while Sunan cuisine is of sweeter flavor, emphasizes soy source making, good at seasoning with aromatic grains and Chinese rice wine.

The flavor is mainly spicy, with rich varieties. The dishes are of rich color and oil, in large portions. It tastes spicy, savory, soft, and tender. It stresses the matching of materials and well-mingled tastes. The seasoning of Hunan cuisine is mainly spicy. Relatively speaking, Hunan cuisine excels in simmering, almost to perfection. Simmering, categorized into red simmering, white simmering by color, categorized by seasoning into clear soup simmering, thick soup simmering, and white soup simmering. Slowly stewed to get the original flavors.

The flavor is mainly light. The dishes are in small portions and exquisite styles. It's a treat for the eyes, tasting delicious, smooth and tender, crispy, soft, and light. It uses aromatic grains and Chinese rice wine for seasoning. The techniques of cooking are variant, particularly unique in cooking seafood and freshwater products. The flavor is light, fresh, crispy, and tender, maintaining the original and true taste of the raw materials. The styles of the dishes are well designed, exquisite, and pretty. The dishes in north Zhejiang are sweeter, spicier in the west, and saltier in the southeast.

The flavor is mainly fresh and spicy. It's good at braise, stew, steam, less quick fry, or wok fry. It emphasizes oil, coloring, and the use of fire. It always emphasizes the use of fire. Its unique features are braised, stewed, smoked, steamed dishes. Different techniques of fire control are used for different dishes, creating special crispy, tender, savory flavors. The most representative ways of Anhui-style cooking are tender braise, stew with clear soup, and smoking while

Assorted marinated food platter

Assorted marinated food platter

It is also a classic dish in Cantonese cuisine, mainly a combination of assorted marinated food, such as goose gizzard, goose liver, eggs, dried bean curd etc.. It tastes savory, tender, and delicious

Honey-stewed BBQ pork

Honey-stewed BBQ pork

It is a popular dish in Cantonese cuisine, mainly using pork neck. Pork neck is mostly lean rather than fatty. Sliced and barbecued, it looks slightly red, tastes chewy and delicious.

Sham Tseng goose

Sham Tseng goose

It is a representative dish in Cantonese cuisine. The goose looks red, tastes crispy, rich but not fatty, sweet and fragrant, liked by many people.

Sweet and sour carp

Sweet and sour carp

It's one of the representative dishes in Shandong cuisine, with golden color, crispy on the outside and tender on the inside, sweet and sour, fragrant and fresh. The fish is burgundy, tender and f

Stir-fried pork kidney

Stir-fried pork kidney

Stir-fried pork kidney is a traditionally famous dish of Shandong feature, belonging to Shandong cuisine. It's a common family dish with pork kidneys and water chestnut as material. It features te

Nine-turn pork intestines

Nine-turn pork intestines

Braised pork intestines is a representative dish of Jinan and Shandong cuisine, a traditional famous dish of Jinan in Shandong Province. In the first year of the years of Guangxu in the Qing Dynasty,

Shredded pork with garlic sauce

Shredded pork with garlic sauce

It is a unique dish in Sichuan cuisine. The cooking method is unique in Sichuan cuisine, originated from braised fish in brown sauce. It tastes salty, sweet, sour, and hot all at once. The taste linge

Boiled fish with pickled cabbage and chili

Boiled fish with pickled cabbage and chili

Boiled fish with pickled cabbage and chili is one of the Xiahebang style dishes of Sichuan cuisine, originating from Chongqing. It uses fresh grass carp as the main material, and pickled pepper, pickl

Sichuan hotpot

Sichuan hotpot

Sichuan hotpot is the most popular hotpot nationwide. It features a two-flavor hotpot, hot and spicy on one side, with hot pepper soup, stewed with dozens of complicated ingredients and spices, tastin

Liquor-saturated ribs

Liquor-saturated ribs

As a represent of traditional Fujian cuisine, it is not only the childhood memory of many locals lived in where Fujian dishes are popular but also a must-have dish in every household on festive occasi

Chopped chicken and shark's lips

Chopped chicken and shark's lips

It is cooked with dried seafood. It tastes delicious and fresh, with rich collagen, therefore gains wide popularity among Fujian cuisine. It is seen in all kinds of high-level banquets because of the

Fotiaoqiang (steamed abalone with shark’s fin and fish maw in broth)

Fotiaoqiang (steamed abalone with shark’s fin and fish maw in broth)

It is one of the ten most representative dishes in Fujian cuisine, with over one hundred years of history. The rich and precious materials cooked with unique techniques, not only taste special in text

Boiled salted duck

Boiled salted duck

The most representative dish in Jiangsu cuisine must be boiled salted duck. There is a humorous saying that no duck could leave Jiangsu alive, showing the importance of ducks in Jiangsu cuisine. The p

Jiangsu-style boat pastry

Jiangsu-style boat pastry

The Jiangsu-style boat pastry is an indispensable dish in Jiangsu cuisine. Different kinds of dim sums are exquisite, with all types of filling, delicious, and in vivid animal figuress. It's a mus

Stir-fried shrimp

Stir-fried shrimp

Stir-fried shrimp is a representative dish of Jiangsu cuisine. It requires the chef has a good command of heat control. The timing must be perfect for the shell to be fried crispy, without having the

Spicy chicken

Spicy chicken

It originated from the years of Tongzhi in the Qing Dynasty. It's one of the famous and authentic Hunan cuisine dishes with strong local flavors. There's a saying "having tried spicy chic

Steamed multiple preserved food

Steamed multiple preserved food

It's a famous traditional dish of Hunan, belonging to Hunan cuisine. It's preserved pork, chicken, fish, steamed with chicken broth and seasonings. The cooking method is simple. It tastes of a

Steamed fish head with chopped chili pepper

Steamed fish head with chopped chili pepper

It's a famous traditional Hunan dish belonging to Hunan cuisine. Legend has it that its origin is connect to the Qing Dynasty scholar Huang Zongxian. The main materials are usually fish head, and

Sister Song's fish soup

Sister Song's fish soup

It's also named the Fish Soup of the Fifth Song’s Sisters, a famous dish of Hangzhou. It originated from the Southern Song Dynasty, with over 800 years of history. This dish is also dubbed "a

Stir-fried shrimps with Longjing tea

Stir-fried shrimps with Longjing tea

It is shelled shrimps cooked with sprouts of Longjing tea, a famous dish with distinctive features of Hangzhou, Zhejiang. The shelled shrimps are white and tender; the tea sprouts green and fragrant,

West Lake fish in vinegar gravy

West Lake fish in vinegar gravy

It's also called the brother and sister-in-law dish, a famous traditional dish of Han nationality in Hangzhou and Zhejiang, belonging to Zhejiang cuisine. Legend has it that in ancient times, the

Fried hairy tofu

Fried hairy tofu

It is made of hairy tofu from Tunxi and Xiuning of Anhui. It is a very famous traditional dish of Huizhou, Anhui province, a vegetarian dish of Anhui cuisine. Legend has it that this dish is related t

Huangshan stewed pigeon

Huangshan stewed pigeon

It is a traditional famous dish of Huangshan, Anhui. It's Huangshan edible pigeons and yam steamed in a container. The soup is clear and delicious, the pigeon meat thoroughly cooked, the yam tasti

Ham simmered with soft-shelled turtles

Ham simmered with soft-shelled turtles

It is Anhui cuisine, with soft-shelled turtles and ham as main materials. It tastes delicious and savory. The technique is simmering, with a high level of difficulty. Soft-shelled turtles could purify

RESTAURANT

RESTAURANT

ADDRESS

TEL

Niudao Beef BBQ

F2, Lion Mall, No.192, Xianggang East Road, Laoshan District, Qingdao

0532-55732941

Western Restaurant of Qingdao Seaview Garden Hotel

F1, Building 3, Qingdao Seaview Garden Hotel, No.2, Zhanghua Road, Shinan District

0532-66782730

Shangyige Peking Duck

(Mykal) No. 115A, Zhangzhou Second Road, Shinan District

15165320011

The Diner

F1, Building 1, Pacific Center, No. 35, Donghai Xi Road, Shinan District, Qingdao

0532-85782296

Qingsong Guan Korean Restaurant

F2, Lion Mall, No.192, Xianggang East Road, Laoshan District, Qingdao

0532-88969986

Dongzhen Hotpot

No.120, Minjiang Road, Shinan District, Qingdao

0532-83766888

 

313 Lamb Restaurant

No. 18-3, Dunhua Road, Shibei District, Qingdao

0532-85656313

Eiffel Seaview French Restaurant

F23, Building A, Kaixuan Building, No. 43, Donghai West Road, Shinan District, Qingdao

13964272005


Powered by MetInfo 7.2.0 ©2008-2022  mituo.cn