Shi Yue 89 Cooks Fresh Qingdao Cuisine (Green City Direct Store)
地方菜 · ⭐ 4.6
No. 20-9, Yanchuan Road, Licang District
Dishes
Large Pen Tube Pan-Fried DumplingsLarge pen tube pan-fried dumplings are made with large duck intestine, mixed with minced pork and seasonings like scallions and ginger, wrapped in dough and pan-fried. The exterior is golden and crispy, while the filling is juicy and savory.
Cheesy Baby PotatoesA dish made with baby potatoes mashed and mixed with cheese and butter, then baked until golden and crispy.
Rock Vegetable Tiger Skin PorkA dish combining rock vegetables and pork belly, where the pork is fried until its skin becomes crispy like tiger skin, then simmered with the vegetables for a savory, slightly spicy flavor.
Sea Monster Sauce String BeansA dish made with tender string beans stir-fried in a special sea monster sauce, offering a savory and aromatic flavor.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Spicy Vinegar Jellyfish HeadsOld vinegar jellyhead is a dish primarily made with jellyfish head (sea cucumber head), marinated with aged vinegar for a crisp texture. The preparation involves mixing cleaned jellyfish head with aged vinegar, garlic paste, and cilantro, then marinating until fully flavored before serving.
Braised Sea Cucumber with Green OnionScallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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.
Iron Pot Halibut HeadFresh halibut head is simmered in an iron pot with ginger, scallions, and garlic, resulting in tender fish and rich broth.
Pan-fried DumplingsPot stickers are a traditional Chinese pan-fried dumpling made primarily with pork and chives. To prepare, fill dumpling wrappers with the filling, arrange them neatly in a pan, add适量 oil, and fry until the bottoms turn golden and crispy. Then add a small amount of water and steam until the tops of the dumplings are fully cooked.
Qingdao Old Fried PorkA traditional Shandong dish made by marinating pork belly, coating it in starch batter, and deep-frying until golden and crispy.
Braised Fish DumplingsBraised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.
Black Tofu in Abalone SauceBlack tofu in abalone sauce is an exquisite dish primarily made with black tofu and abalone sauce. The preparation involves cutting the black tofu into pieces, drizzling it with rich abalone sauce, then steaming or stewing it to allow the tofu to fully absorb the savory flavor of the sauce, resulting in a unique texture.