Ziyan Baiweiji (Qingdao Jiaonan Store)
小吃快餐 · ⭐ 3.6
No. 220 Hainan Road
Dishes
Five-Spice Tofu SkinA Chinese vegetarian dish made by simmering tofu skin with five-spice powder and aromatic herbs, resulting in a savory, fragrant flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Spicy Beef and Ox Tripe SlicedA classic Sichuan dish made with sliced beef and ox tripe, seasoned in a spicy red oil sauce with Sichuan peppercorns and garlic.
Sichuan Pepper Chicken WingsSichuan pepper chicken wing tips is a dish made primarily from chicken wing tips, seasoned with Sichuan pepper and various spices. After marinating, the chicken wing tips are stir-fried with Sichuan pepper until golden brown on the surface, releasing a rich spicy aroma.
Hundred-Flavor ChickenBaiwei Chicken is a dish primarily made with chicken, marinated and then roasted with special spices and seasonings. It features a golden, crispy skin and tender, juicy meat.
Spicy Oil Cloud NoodlesRed oil cloud threads is a cold dish featuring rice noodles as the main ingredient. Cooked noodles are rinsed with cold water, drained, then mixed with shredded carrots, cucumber, and other vegetables, dressed with a spicy red oil sauce made from chili oil, soy sauce, vinegar, garlic, and sesame paste.
Old Chengdu Cold NoodlesOld Chengdu cold noodles are a chilled noodle dish made with alkaline noodles, topped with shredded cucumber, carrot, and bean sprouts, then dressed with a sauce of soy sauce, vinegar, chili oil, Sichuan pepper powder, garlic, and sesame paste.
Fragrant GooseA refined dish featuring tender goose meat steamed with egg white, creating a delicate, fluffy texture and rich flavor.
Duck NeckDuck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.