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
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
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
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
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 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
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
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 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 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
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
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)
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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 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 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
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
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)
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
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
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 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
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
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
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
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
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
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
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
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
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 | 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 |