He Feng Yuan (Silver Sea Comprehensive Building Branch)
地方菜 · ⭐ 3.7
No. 318-10, Yinhai Comprehensive Building
Dishes
Three Delicacies Noodle SoupThree-delicacy noodle soup is made with small flour dumplings, cooked with eggs, shrimp, pork or seafood. Mix flour with water to form small dumplings, boil in hot water, add fresh vegetables and meat, then season and simmer.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Fried Dough Sticks with Sour Spicy SoupA classic Chinese breakfast pairing: crispy fried dough sticks served with a tangy, spicy soup made from tofu, mushrooms, and egg flower.
Sea Cucumber Fried RiceSea cucumber fried rice is made with sea cucumber as the main ingredient, combined with rice, eggs, and green onions. Clean and cut the sea cucumber, stir-fry with beaten eggs, then add leftover rice and season to taste.
Stir-Fried Laoshan Free-Range ChickenStir-fried Laoshan free-range chicken with vegetables, a classic Shandong dish highlighting tender meat and fresh flavors.
Crispy Fried Pork BellyA traditional Chinese dish made by frying marinated pork belly slices until crispy, offering a satisfying crunch and tender meat inside.
菜心蜇皮菜心蜇皮是一道以鲜嫩菜心和海蜇皮为主要食材的凉拌菜。菜心焯水后保持脆嫩，海蜇皮经泡发处理去除咸味，两者混合后加入调味料拌匀即可。制作过程简单，注重食材本味。
Qingdao Old Fried PorkA traditional Shandong dish made by marinating pork belly, coating it in starch batter, and deep-frying until golden and crispy.
Spicy Chicken GizzardSpicy chicken gizzards is a dish made primarily with chicken gizzards, sliced or cut into strips after cleaning, then stir-fried with chili, garlic, and ginger. Typically cooked using high-heat oil frying to retain a crisp texture while absorbing the spicy flavor.