Tsingtao Lamb Skewers

A representative Chinese dish of lamb skewers grilled over charcoal. Combines savory fat and lean meat, often dipped in spices like cumin.

Skewers of beef blood vessel, grilled. Offers a unique crunchy and chewy texture.

Lamb skewers with a numbing and spicy Mala seasoning. Features a strong spicy flavor and aroma of spices.

Skewers of beef tendon (Su Ji) grilled. Tender and delightfully chewy.

Bite-sized pieces of beef skewered and grilled. A familiar taste, more tender and milder than lamb.

Shrimp skewered and grilled over charcoal. Grilled in their shells to preserve the rich flavor of the crustacean.

Skewers made from deboned lamb rib meat. More tender and juicier than regular lamb skewers.

Grilled lamb omasum (stomach lining). A specialty cut with a distinct chewy and crunchy texture.

Lamb ribs grilled bone-in. Fun to eat by tearing off the meat, with a rich, savory flavor.

Skewers made from the intercostal meat between the lamb's rib bones. Offers a chewy texture and rich lamb flavor.

A premium cut of lamb ribs, specifically the shoulder rack or French rack. Exceptionally tender with a rich flavor.

Skewers of beef omasum, seasoned and grilled. The crunchy texture makes it a great accompaniment to drinks.

Sweet and sour pork in a Chinese 'Guo Bao Rou' style. Thin slices of meat coated in glutinous rice batter and fried, resulting in a crispy exterior and chewy interior, served with a sweet and sour sauce.

Fried eggplant, potatoes, and bell peppers stir-fried in a savory sauce. Features the flavor and soft texture of the vegetables.

Crispy fried eggplant, or fried eggplant stuffed with minced meat. Enjoy the crispy exterior and moist interior of the eggplant.

Crispy fried shrimp stir-fried with dried chili peppers, peanuts, and other ingredients in a spicy and numbing 'Xiang La' sauce. Popular as a bar snack.

Shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and other ingredients in a spicy, sour, and sweet 'Yu Xiang' sauce. Best enjoyed with rice.

Fried chicken wings seasoned with spicy chili peppers and spices in a Sichuan style. Crispy and spicy.

Beef blood vessels or similar parts stir-fried with cumin over high heat. The unique aroma of cumin and chewy texture are well combined.

Thinly sliced dried tofu (Po Dou Fu) stir-fried with chili peppers or vegetables. A savory dish with a pleasant chewy texture.

Likely a Chinese home-style dish (Hong Shao Ji Dan) of stir-fried tomatoes and eggs. Soft, sweet, and savory.

Crispy stir-fried shredded potatoes. May be prepared in a Chinese style with vinegar for a tangy flavor.

Stir-fried pork strips with Chunjang (black bean sauce), served with dried tofu wraps and vegetables like scallions, cucumber, and cilantro.

A signature Sichuan dish of soft tofu stir-fried with minced meat in a spicy bean paste sauce. Great for mixing with rice.

A hot pot dish with various vegetables, tofu, and glass noodles simmered in a numbing Mala broth. Its unique spicy flavor and aroma are addictive.

Stir-fried beef with vegetables over high heat. A savory flavor with a smoky aroma.

Thinly shredded dried tofu tossed with cucumber, carrots, and other vegetables in a sweet, sour, and spicy dressing. A cold dish.

A cold dish made by tossing various vegetables or seafood in a mustard-based sauce. Excellent for whetting the appetite.

Chinese smashed cucumber salad (Pai Huang Gua) tossed in a garlic and vinegar dressing. Crisp, refreshing, and tangy.

A noodle soup with small wontons (Hundun). The broth is light and smooth.

Noodle soup with clams, offering a refreshing broth.

A warm noodle dish using chewy, yellow noodles made from corn flour. Often served in a spicy and hearty kimchi broth.

A refreshing cold noodle dish with chewy noodles served in a cold, sweet, and sour broth. A great palate cleanser after a meal.

Noodles stir-fried with vegetables and meat in a soy sauce-based sauce.

Chinese-style dumplings, usually served as thick-skinned boiled dumplings. Juicy and savory.

Fried rice with minced lamb and cumin, cooked until fluffy. The unique aroma of lamb permeates the rice, making it a delicacy.

Korea's representative distilled spirit. Clean and moderately alcoholic, it pairs well with greasy food.

A refreshing and crisp lager beer.

One of China's representative beers, known for its smooth and clean taste. It pairs excellently with lamb skewers.

A famous beer from the Tsingtao region. Its strong refreshment and slightly bitter taste effectively cut through the richness of lamb.

A sorghum liquor produced in Qufu, the hometown of Confucius. Served in a jar-shaped bottle, it features a fragrant fruity aroma and a smooth finish.

A Chinese white liquor with a subtle aroma of apple and pear. It is clean and fragrant, making it popular in Korea.

The most popular sorghum liquor in Korean Chinese restaurants. Characterized by its unique pineapple aroma and smooth taste.

A Chinese liquor characterized by its jar-shaped bottle. It has a rich, savory aroma and a relatively high alcohol content.