Skip to content
A little preparation. A much better adventure.Independent travel advice · Made for China
Save your trip
Menu
Book your trip

A taste of Qingdao

Huifengyuan

汇丰苑

Open since 1996 at 3 Guantao Road and still run as a neighbourhood seafood restaurant rather than a chain. It was named a Qingdao municipal time-honoured brand in 2025, and its live-prawn pan-fried buns were listed as Shibei district intangible cultural heritage in 2024. The sea intestine over rice sells over a hundred portions a day, which tells you what to order.

Per-head price unconfirmed; comparable Qingdao seafood restaurants of this type run roughly ¥80-180 per person≈ US$12Shibei district, 3 Guantao Road. Nearest metro unconfirmed.
Plan your meal Open map

Why come here

A place worth making time for

Named a 青岛市老字号 (Qingdao municipal time-honoured brand) in 2025; its 活虾水煎包 technique was listed as Shibei district intangible cultural heritage in 2024. No Michelin or Black Pearl distinction

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Sea intestine over rice, over a hundred portions sold daily (海肠捞饭)
  • Live-prawn pan-fried buns (活虾水煎包)
  • Braised sea cucumber with scallions (葱烧海参)

What it actually tastes like

Sea intestine is a marine worm, cleaned and briefly cooked, then spooned over rice with its own broth. It is mild, faintly sweet and slightly springy, and it is Qingdao's great local delicacy — worth ordering precisely because no English-language guide will have prepared you for it. Prawns come head-on and shell-on inside the buns.

Allergens in this kitchen

shellfishfishsoygluten/wheatsesameegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Sea cucumber braised with scallion 葱烧海参Almost no flavour of its own - deep soy and sweet scallion with a slippery, springy, cartilage-like bite.