The Shanshiyu Cherry Festival in Qingdao kicked off at the Shanshiyu Ecological Scenic Area in Xiazhuang Subdistrict, Chengyang District — known as the "No. 1 Cherry Valley of Qilu." In addition to arranging cherry picking and offering authentic farmhouse meals, this year’s festival also featured hiking activities to attract visitors to enjoy the beautiful natural scenery of the Shanshiyu Ecological Scenic Area…
Spicy and sour fish balls are one of Qingdao’s signature dishes. The fish balls are typically made from fresh mackerel and served in a tangy and spicy broth that preserves the delicate aroma of the original stock while highlighting the natural umami of the fish. This dish is characterized by its bouncy fish balls, rich savory flavor, appetizingly tangy and spicy soup, and an exceptionally delightful taste. …
The Lao Mountain Lily is a rare plant. The bulbs of this lily species can be consumed or used medicinally, offering benefits such as calming the mind, soothing the nerves, moistening the lungs, and relieving coughs. (Qingdao)…
Braised prawns in soy sauce is one of the classic signature dishes of Shandong cuisine. It uses wild-caught large sea prawns, a specialty of the Bohai Bay, known for their crystal-clear fullness, large size, and superior flavor. The prawns have thin shells and a bluish-green hue that quickly turns bright red upon contact with oil in the wok, resulting in a strikingly vibrant red and shiny appearance once cooked. "Braising in soy sauce" is a unique cooking technique in Shandong cuisine—first involving a preliminary cooking process through stir-frying or deep-frying, followed by simmering in a seasoned oil and sauce mixture. The combination of fresh premium ingredients and this distinctive preparation method results in tender, snow-white shrimp meat that is rich, succulent, and delicious. The flavors of umami, fragrance, sweetness, and saltiness complement each other perfectly, retaining the natural oceanic taste of the seafood while offering exceptional nutritional value.
Squid is not only rich in protein and amino acids essential for the human body, but also a low-calorie food containing high levels of taurine. It can help suppress cholesterol levels in the blood, offering excellent dietary benefits for preventing arteriosclerosis, gallstone formation, and senile dementia. Additionally, eating more squid can boost brainpower, relieve fatigue, restore vision...
Braised Ox Head was originally a court dish from the imperial kitchen. Legend has it that during the Three Kingdoms period, Meng Huo, a brave and skilled leader of the southern tribes, captured and released Zhuge Liang seven times, and rewarded his soldiers with ox heads. As a result, Braised Ox Head became a traditional dish to boost morale and honor the troops. The “Unstoppable Bull” at Huaixiang Village is a refined version of this classic braised ox head, carefully researched and...
Supreme Broth with Live Sea Cucumber (Shanghai-style Innovative Dish) The sea cucumber used in this dish is a wild, live variety from the Shandong Peninsula. The waters around the Shandong Peninsula have a suitable temperature and excellent water quality, resulting in sea cucumbers with thick, meaty flesh and exceptional elasticity. The supporting ingredients include old duck, old chicken, Jinhua ham, and pork ribs, which are specially processed and simmered in a pot for six…
Jiaozhou Bay clams are the first aquatic product in the city to receive national geographical indication product protection. "Jiaozhou Bay clams have always been representative of Qingdao's seafood, among which Hongdao clams are the most well-known. The inclusion of Jiaozhou Bay clams under geographical indication protection marks a substantial step forward in the branding of Qingdao clams," said an official from Chengyang District...
The apricots of Shaoshan in Xiazhuang, Chengyang, are widely renowned. The fruit trees planted here are predominantly apricot trees. According to incomplete statistics, Shaoshan has over 2,000 acres of apricot orchards and nearly 100,000 apricot trees. Among the many varieties of apricot trees in Shaoshan, the most famous is "Shaoshan Red." The "Shaoshan Red" variety was developed from the "Grass Apricot." It is said that in the 1970s...
Abalone is a famous seafood delicacy in Laoshan, belonging to the phylum Mollusca, class Bivalvia, and family Haliotidae. It is found in the subtidal zone of rocky coastal areas in towns such as Wanggezhuang and Shazikou in Laoshan. Abalone was anciently known as "fù yú" (鳆鱼). The Book of the Later Han records an event where Zhang Bu of Buqi sent envoys to the capital to present fù yú. The Buqi County of the Eastern Han Dynasty included the present-day Laoshan area, …
Shijin She, or razor clam, is a famous seafood delicacy from Laoshan. It belongs to the phylum Mollusca, class Bivalvia, and family Mactridae. Its shell is roughly triangular, thin and soft, with a slight depression at the front near the umbo and a more prominent back. The ventral edge is rounded, and the shell surface features a shiny yellowish-brown outer layer with a light purple top. Shijin She is found in the tidal flats of Laoshan Bay, Shazikou Bay, and the coastal areas of Wanggezhuang Town...
The Immortal Fetus Fish is a rare and precious fish species unique to Mount Lao. According to the Jimo County Annals from the Tongzhi era of the Qing Dynasty: “The Immortal Fetus Fish comes from the Baisha River, flowing down from Jiushui. The mountain winds and the stream twists, its waters long, clear, and untainted by mud or dust — it is a fish that swims amid crystal springs and white stones. It can grow to about five or six inches in length and is extraordinarily delicious.” The Mount Lao Immortal Fetus Fish is found in the Baisha River and its...
【Hami Honey Peach】 The Hami Honey Peach is known for its late ripening, superior quality, large size, long storage life, and high yield, making it a renowned fruit product of Laoshan. In 1980, it was awarded the Qingdao Science and Technology Achievement Award. Cities such as Chongqing, Hangzhou, Nanjing, Dalian, and various counties within Shandong Province have introduced and cultivated over two million trees. In 1985, after evaluation led by the Shandong Provincial Department of Agriculture…
Qingdao is surrounded by sea on three sides and is one of China’s major production and processing hubs for seafood. Visitors who wish to enjoy fresh seafood can head to the local Nanshan Seafood Market (take bus No. 30 in the city to the Nanshan Seafood Market stop, then walk about 100 meters forward). When purchasing, pay special attention to the freshness of the seafood, practice your bargaining skills, or you can also go directly…
Laoshan Green Stone, also known as Laoshan Green Jade or commonly referred to as Seabed Jade, is found on the eastern foothills of Mount Lao in Qingdao, near Yangkou Bay. Due to the limited availability of this stone nowadays, it has become quite rare and is regarded as a prized gem among stones. The mineralogical name for Laoshan Green Stone is serpentine jade or bowenite jade. This stone features a fine and compact texture, a glossy and moist luster, a certain degree of transparency, and a richly colorful appearance, predominantly in green hues...
Stewed Chicken with Laoshan Mushrooms is one of Qingdao’s signature dishes. It is made using a locally raised rooster under one year old, simmered in a rich broth. The combination of chicken and Laoshan mushrooms creates an undeniably delicious flavor. The dish is characterized by tender and juicy young chicken, smooth and silky Laoshan mushrooms, and a thick, savory broth. The highlight of this dish is the Laoshan mushrooms. The young chicken is delicious, but the mushrooms—once infused with the flavors—are even better. Though the dish may seem simple, the real artistry lies in the stewing process. If the Laoshan mushrooms are added too early, they can break down; if added too late, they won’t absorb enough flavor. When eating, most people are too busy savoring the broth and mushrooms to notice that the true star of the dish—the chicken—is often left uneaten.
Laoshan Seawater Tofu Wanggezhuang tofu is made using traditional local handcrafted methods, selecting premium-quality soybeans, pure Laoshan spring water, and natural seawater. The seawater used in the coagulation process is rigorously filtered, with no additives added. It has a soft and tender texture—delicate yet not fragile, savory yet not greasy. Stewed Wanggezhuang Tofu with Geoduck is one of the local delicacies...
Wanggezhuang Big Steamed Buns are specialty buns made by local noodle artisans from Laoshan using freshly harvested wheat from the current year. The recipe includes a certain proportion of milk, eggs, honey, and the clear spring water of Laoshan. These buns are handmade and steamed in large pots, resulting in a fragrant, pure taste, rich nutrition, sweet flavor, and reliable quality—deeply loved by consumers...
The uniquely flavorful Recalling Sea Cucumber is made from premium locally sourced sea cucumbers from Laoshan, processed in-house, and served with four condiments: shrimp paste, meat paste, fruit jam, and mashed garlic. It offers a distinctive taste, is highly nutritious, and boasts unique health benefits such as nourishing the body, soothing the stomach, and enhancing skin beauty. Features: Beautiful color, tender and smooth texture, rich aroma, and simmered in premium broth—truly...
A signature brand of Qingdao Restaurant, developed from its 30-year-old Sanxian (Three Delicacies) Meat Buns. In recent years, through systematic development, it has expanded into multiple series including seafood, meat, and seasonal vegetables. The final product is known for its premium ingredients, fragrant and tender taste, smooth texture, and affordable price. (Qingdao) Qingdao Restaurant’s Sanxian…