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Jiao Chu Seafood Jiaodong Cuisine

鱼鲜 · ⭐ 4.6

No. 2-30, Yanchuan Road

Dishes

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  Imperial Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, traditionally served in imperial cuisine.
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  15-Year Huangdiao Pig Trotter Jelly

  A delicacy made from pig trotters and aged Huangdiao wine, slowly simmered to create a rich, gelatinous texture with deep umami and aromatic notes.
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  Da Hong Pao Tripe

  Premium beef tripe is braised and served with a special spicy chili sauce, offering a crisp, tender texture with rich aroma and a blend of Da Hong Pao tea fragrance and spicy heat.
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  Shrimp Braised with Jiaozhou Cabbage

  A dish featuring fresh shrimp and Jiaozhou cabbage, stir-fried with garlic and ginger, resulting in a savory and tender flavor.
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  Stewed Octopus

  A home-style dish featuring octopus simmered in a savory sauce with aromatics, resulting in tender and flavorful meat.
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  Sichuan-style Boiling Eel with Fish Scales

  Fresh eel cooked in a spicy Sichuan sauce with fish scales, delivering a bold, numbingly hot and fragrant flavor.
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  French Vanilla Almond Shrimp Balls

  Fresh shrimp balls are coated with vanilla and almond crumbs, then pan-fried to golden perfection. A delicate balance of sweet and savory flavors.
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  Sea Crab and Scallop Rice Porridge

  A savory rice porridge made with fresh sea-caught shrimp and scallops, simmered slowly for a rich, smooth texture.
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  Xiang-Style Stir-Fried Beef with Green Peppers

  Xiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, keeping the meat tender and delivering a rich, flavorful experience.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Crispy Bursting Squab

  Crispy burst juicy squab made with tender young pigeon, deep-fried to golden perfection and served with a savory sauce.
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  Old Qingdao Fried Pork

  Old Qingdao Fried Meat is a deep-fried dish primarily made with pork. Pork tenderloin or belly is cut into cubes or slices, marinated with seasonings, then coated in starch or flour before being fried in hot oil until golden and crispy. The finished dish has a crunchy exterior and juicy interior.
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  Minced Pork Braised Live Sea Cucumber

  A dish featuring fresh sea cucumber braised with minced pork, resulting in a rich and savory flavor.
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  Braised Beef Shank with Radish

  Radish stew with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions in water and seasonings until tender, then white radish chunks are added and cooked until flavorful and the broth thickens.
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  Tomato Braised Intestines with Crab Meat

  Made with pork intestines, tomatoes, and crab meat, simmered to perfection. Rich broth, tender intestines, and fresh crab meat offer a balanced sweet-and-sour flavor.
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  Air-Dried Pork Sausage

  A traditional Chinese cured meat made from pork ribs seasoned and air-dried in sausage casings, known for its savory and slightly chewy texture.
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  Eel Scale Fish Stew with Potatoes

  Eel scale fish is stewed with potatoes, primarily made from eel scale fish and potatoes, slowly simmered to create a rich broth, tender fish meat, and soft, fluffy potatoes.
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  Yellow Croaker Noodles

  A Chinese dish featuring fresh yellow croaker and handmade noodles, gently cooked in a light broth or sauce to highlight the natural flavors.

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