Spicy Stir-fried Clams (辣炒蛤蜊): A standout top ten signature dishes in Qingdao, spicy stir-fried clams are a must-try for anyone visiting this coastal gem in Shandong Province. This local favorite features freshly harvested sea clams, flash-cooked over high heat. The dish begins with sizzling dried chilies, julienned ginger, and sliced garlic in hot oil until fragrant. The clams are then tossed in, stir-fried briefly, and quickly covered to steam. Once the shells begin to open, a splash of soy sauce is added for depth of flavor. Each bite is juicy, tender, and full of bold, spicy flavor—a perfect example of Qingdao’s love for fresh, flavorful seafood. Serve it with Tsingtao beer will make you just like a local!
Spanish Mackerel Dumplings (鲅鱼水饺): A beloved coastal specialty of Qingdao, Yantai, and Weihai, Spanish mackerel dumplings are especially well-loved in Qingdao for their juicy, flavorful filling and clean, refreshing taste. The key ingredient—Spanish mackerel—is prized for its tender flesh and rich nutritional value. The fish is skinned to remove any fishy notes, finely chopped, and blended with fresh Chinese chives, minced scallions and ginger, cooking wine, salt, and pepper. The mixture is then wrapped in ultra-thin dumpling skins, resulting in plump, generously filled parcels. Once boiled, the wrappers turn silky and translucent, releasing a burst of fresh seafood flavor with each bite. For the ultimate experience, enjoy them with black vinegar and crushed garlic—absolutely delicious.
Qingdao Bean Jelly (Qingdao Liangfen 海菜凉粉): Known locally as “Qingdao Liangfen,” this chilled seaweed jelly is a refreshing staple during Qingdao’s hot summers. Made from coastal sea vegetables like gracilaria, eucheuma, and jelly moss, the seaweed is simmered until it forms a smooth, gelatinous jelly, then chilled and sliced into strips. It’s served cold, topped with aromatic black vinegar, minced garlic, sesame oil, and chopped cilantro, with a touch of salt and MSG for balance. Light, slippery, and tangy with a subtle ocean flavor, this dish is perfect as a cooling snack or a refreshing side dish—especially with a cold beer in hand.
Qingdao Potstickers (青岛锅贴): You’ve probably tried potstickers before—but not like this. Qingdao-style potstickers are known for their crispy bottoms, soft tops, and juicy, flavorful fillings. Stuffed with options ranging from pork and cabbage to seafood like yellow croaker, squid, or shrimp, these potstickers are shaped with open ends and arranged tightly in a pan brushed with oil and a bit of starch water. They’re slowly pan-fried over low heat until the bottoms turn golden and crunchy. The result: a savory bite bursting with rich broth and tender filling. Whether you find them at a busy street stall or a local restaurant, these potstickers offer a true taste of Qingdao.
Zhizha (Qingdao Pork Greaves 脂渣): Zhizha was born in Qingdao’s home kitchens as a byproduct of rendering pork fat—now it’s a sought-after delicacy for its irresistible crunch. Made from pork belly cut into strips, the meat is slowly cooked until it becomes golden brown and crispy, needing nothing more than a pinch of salt for seasoning. The result is rich, savory, and surprisingly light—not greasy at all. For China travelers looking to try something rustic and authentic, this bite-sized delicacy offers a real taste of local life.
Wontons in Chicken Broth (鸡汤馄饨): Whether it’s breakfast or a midnight snack, a warm bowl of chicken broth wontons is always comforting in Qingdao. These delicate dumplings are filled with seasoned ground pork and gently boiled in a rich, slow-simmered chicken broth. Topped with seaweed, egg ribbons, and dried shrimp, the soup is full of flavor without being heavy. The wonton skins are silky and smooth, and the filling is juicy and savory. If you want to eat like a local, this delicious bowl of soup is a great place to start.
Stewed Chicken with Laoshan Mushrooms (Lao Shan Gu Dun Ji崂山菇炖鸡): A signature dish from Qingdao, Stewed Chicken with Laoshan Mushrooms brings together two local treasures—free-range farmhouse chicken and wild Laoshan mushrooms—for a slow-simmered, deeply flavorful experience. The mushrooms, native to the Laoshan Mountains in Qingdao, are prized for their tender texture and rich, earthy aroma. To prepare this dish, fresh mushrooms and high-quality chicken are gently stewed for several hours with just the right amount of water and seasoning. The result is a nourishing broth, thick and savory, where the essence of chicken and mushroom melds into every spoonful. The chicken is fall-off-the-bone tender, and the mushrooms soak up the rich flavor of the soup. Both comforting and nutritious, this dish is a true taste of Qingdao traditions—perfect for those who want to savor something warm, hearty, and authentically local.
Qingdao Crispy Fried Chicken (青岛香酥鸡): One of the standout dishes in Shandong cuisine, Qingdao Crispy Fried Chicken is a flavorful classic that’s especially beloved in cities like Qingdao, Jinan, and Yantai. Made with a tender local breed chicken called “Sun mu chicken,” the dish is known for its rich flavor and irresistible texture. The whole chicken is first gently steamed in a savory broth until the meat is fully infused with flavor. It’s then deep-fried to a perfect golden crisp—crackling on the outside, juicy and soft on the inside. The result is a perfect balance of texture: crispy on the outside, succulent on the inside. Often served as a dish to accompany drinks, this fragrant, crispy fried chicken is a quintessential taste of Shandong’s hearty culinary tradition. Don’t miss the chance to try it when visiting Qingdao!
Braised Sea Cucumber with Scallions(葱烧海参): A refined dish from the Jiaodong region of Shandong, Braised Sea Cucumber with Scallions is a delicacy celebrated for both its taste and nutritional value. Sea cucumber is prized in Chinese cuisine for its high-quality protein and restorative properties. In this dish, rehydrated sea cucumbers are first blanched with ginger and cooking wine to remove any fishiness. Thick scallion stalks are fried until golden and aromatic. A glossy sauce is then made using oyster sauce, light and dark soy sauces, and rock sugar, enriched with the fragrance of scallion oil. The sea cucumber is stir-fried over high heat, coated in the rich sauce, and finished with crispy scallions and a light glaze. The result is a deeply savory dish with a tender, silky mouthfeel and a rich scallion aroma—an unforgettable flavor experience for anyone seeking a taste of coastal Shandong cuisine.
