Pork rib clay pot rice is a famous local specialty of Qingdao. It was meticulously created by Mr. Wang Shihé, the founder of Wanhechun, based on a century-old family recipe through continuous research and refinement. In 1996, Wanhechun’s “pork rib clay pot rice” was named one of the “Top Ten Local Specialties of Qingdao”; in 2002, it was awarded the honor of being ranked “Number One among Qingdao Specialties”...
Fried oysters are simple to prepare and a common dish found on the menus of Qingdao restaurants. With a savory and fresh flavor, this fried dish features a golden color, crispy outside and tender inside, offering rich nutrition that strengthens the spleen and stimulates appetite. It is also very beneficial for preventing osteoporosis. Oysters are packed with protein as well as essential trace elements such as zinc, iodine, iron, calcium, and phosphorus...
Pork rib rice Features: The pork ribs are flavorful, tender, neither dry nor greasy, and the sauce has a well-balanced saltiness that pairs excellently with rice Price: Around 8–15 RMB Restaurants to try: Xiaodongtian Restaurant on Zhongshan Road, Wanhechun Restaurant, Jingjiu Pork Rib Rice, Huatai Pork Rib Rice, etc. Deliciousness rating: ★★★☆☆
Features: Deliciously savory yet not greasy, with a pure taste. Price: Around 4–6 RMB. Chef’s recommendation: Tastes even better with coriander added. Restaurant picks: “All Satisfaction” Specialty Snack Shop, Xiao Qianqian Wontons, Ji Yun Chicken and Pork Wonton Soup, etc. Deliciousness rating: ★★★★☆ …
Features: Delicious and tasty, never gets boring. Price: 1–2 RMB per bun. Chef’s recommendation: Fresh Chinese cabbage paired with fresh meat, resulting in a tender, smooth texture. The combination of meat and vegetables offers a unique flavor. Restaurant spotlight: Qingdao Linji Xiaolongbao. Deliciousness rating: ★★★☆☆ …
Features: Exceptionally fresh flavor with an elastic filling. Price: Around 30 RMB per jin. Chef’s recommendation: Adding chives or cilantro to the filling creates different flavors. Recommended restaurants: Qingdao Restaurant, Sanheyuan Dumplings, etc…
Features: The sauce is rich and fragrant, made from an old broth simmered for years. Price: Around 18 RMB per trotter. Chef’s recommendation: Perfectly braised — the meat falls off the bone, tender yet chewy and not greasy. Recommended restaurants: Qingdao Restaurant, Fusheng Hotel…
The Chinese softshell turtle typically inhabits rivers, lakes, ponds, reservoirs, farmland, and larger mountain streams with muddy or sandy white bottoms. It moves relatively quickly, often extending its snout above the water surface to breathe. When disturbed, it can swiftly bury itself in the mud and sand at the bottom. It frequently comes out during the day to bask in the sun—commonly referred to as "sunbathing on the back" or "shell basking." In the evening...
Jiaozhou Chinese cabbage originates from Sanlihe Village in Jiaozhou City and is predominantly produced in the Jiaocheng area. With a long cultivation history, it is known for its tender texture, white juice, delicious taste, fine and soft fibers, thin leaf stems that cook easily, and a refreshing flavor when eaten raw or a sweet and rich taste when cooked. It is rich in various vitamins and amino acids, highly nutritious, and also boasts the advantage of being easy to store. …
Main ingredient: 350g pre-braised shark’s fin. Garnish: 100g bean sprouts, 15g Jinhua ham, 20g coriander leaves. Seasonings: dark soy sauce, fish sauce, cooking wine, MSG, chicken stock, starch, Zhenjiang vinegar. Method: Steam the pre-braised shark’s fin for 10 minutes, then remove and place in a serving dish. Heat a wok...
“Yu Shan Vegetable Buns” are one of the island city’s green foods and have been recognized as a Qingdao specialty snack. Their main ingredients are wild vegetables (known as ma za cai), hand-picked from deep mountain valleys and steep highlands. The buns are characterized by being completely pollution-free and are made with carefully selected top-quality fresh pork, cooking oil, tender leeks, and more than ten other seasonings...
"Seawater Tofu" is a distinctive snack developed by Qingdao Wanhechun Restaurant, drawing on the essence of traditional cuisine and incorporating the unique characteristics of the island city. This specialty is made using tofu produced with the natural, pure seawater from Wanggezhuang in Qingdao’s Laoshan area, and is carefully prepared with locally sourced seasonal seafood. It is known for its refreshing, smooth texture and uniquely delicious flavor…
A famous dish from Jiaodong, braised prawns are made with fresh prawns that are cleaned and lightly marinated. The cooking process involves first searing, then braising, and finally reducing the broth to a thick sauce that coats the prawns. The finished dish has a bright red, glossy appearance, a sweet and savory taste, and is rich in nutrients. It is especially suitable for those who are physically weak or recovering from illness, but note that it should not be consumed together with vitamin C, as this may cause an adverse reaction.
Main ingredient: 1500g of cleaned duck
Braised Yellow Croaker with Tofu is a very common dish in Qingdao. This dish is characterized by tender and delicate fish, thick and white broth, and tofu that has absorbed the umami of the fish, resulting in a soft and smooth texture. Yellow croaker has tender and delicious flesh and is rich in nutrients, making it a popular seafood choice. It is said that when tofu is eaten with three specific foods, its nutritional value is maximized...
【Poli Red Mat】The red mat, also locally known as the sorghum stalk mat, is woven from sorghum splints. More than ten towns in Jiaonan County produce it. Poli was once a famous distribution hub for red mats, hence earning the title "Hometown of the Red Mat." As a result, the red mats produced in Jiaonan are also called "Poli Red Mats." The red mat has a long history in Poli, with legends tracing its origins back to the Warring States period…
The Langya Chicken originated in the coastal areas of southern Jiaonan City, including Langya, Zhaili, Poli, and Xinyang. Historically, this region belonged to the "Langya Commandery," hence the name "Langya Chicken." It is a highly valuable local poultry breed. The Langya Chicken is known for its small size, excellent meat quality, high egg production, strong disease resistance, adaptability, and efficient feed conversion...
Glass eel, commonly known as "noodle fish," is widely distributed across China, but its quality varies. Among them, the Langya glass eel from Jiaonan City is considered the best—small in size, with delicate flesh, excellent taste, and rich in various nutrients. Fishermen in Langya Town and surrounding areas have a long-standing tradition of processing and producing glass eel, which has developed into an important local industry...
Jiaonan City has a temperate monsoon climate with distinct seasons. The naturally acidic soil developed from granite parent material provides excellent growing conditions for blueberry cultivation. Since the early 1980s and 1990s, Jiacheng Company has collaborated with Japan’s Global Trading Company to introduce blueberry varieties from Japan and Jilin Province. In...
Lingshan Island sea cucumbers are of premium quality. Why have they received national “geographical indication” protection? Reporters learned that this is related to the natural environment of Lingshan Island and the quality of its sea cucumbers. It is understood that Lingshan Island is located in the Yellow Sea waters southeast of Jiaonan City, Qingdao, and is the largest island in Qingdao as well as the highest island in northern China. The surrounding waters of the island…