Shengtian Mao Xue Wang · Sichuan Cuisine (Qingdao Main Store)
川菜 · ⭐ 4.3
No. 240-2 Liaoyuan Road, Liaoyuan Road Subdistrict (400 meters east of the north gate of Xinye Plaza)
Dishes
Signature Mao Xue WangSpicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
Spicy Stir-fried Pig BrainA spicy Sichuan dish made by stir-frying pig brain with chili and Sichuan peppercorns, known for its tender texture and numbing heat.
Frog Máo Xuè WàngA spicy Sichuan dish featuring frog meat, duck blood, and vegetables stewed in a fiery red oil base with aromatic spices.
Purple RicePurple rice is made primarily from purple rice, soaked and mixed with regular rice in a specific ratio before steaming. Rich in anthocyanins, it has a deep purple color, soft texture, and natural fragrance.
Brown Sugar Ice JellyRed sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
Homemade Brown Sugar Glutinous Rice BallsHomemade brown sugar glutinous rice cakes made from glutinous rice flour, shaped into small balls, flattened, fried until golden and crispy, then coated with a rich brown sugar syrup.
Garlic Crab StickGarlic crab sticks are made with fresh crab meat, seasoned with garlic and herbs, then deep-fried to a crispy golden finish.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy and Sour Chicken FeetSour and spicy chicken feet is a cold dish primarily made with chicken feet. After blanching, the chicken feet are mixed with seasonings such as vinegar, chili, garlic, ginger, and green onions, resulting in a crisp texture and a refreshing sour-spicy flavor that stimulates the appetite.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.