Journey to China: Second Stop– Qingdao!

Our second stop in China is Qingdao. This is a beach city, full of beautiful coastlines where you can either relax on the beach or enjoy a barbecue at night. Qingdao truly comes alive in the evening. Everyone heads out to shop and have fun with their friends. This is my mother’s hometown, and it’s an amazing place to visit. My grandpa says that when he thinks of Qingdao, the first image in his mind is: red walls, green trees, clear sea, and blue sky. But now, let’s explore the food first!

Shandong Big Steamed Buns

Maybe this sounds a little boring, but these buns often have really beautiful decorations. They’re famous for their white skin and enormous size. In northern China, the weather is humid, so people prefer dry food, like steamed buns. As I mentioned, the key characteristic of these buns is their size. One giant steamed bun uses about 500 grams of dough. After steaming, it's about the size of a soup bowl. Most of the buns are white, but some are decorated. In China, when an elder has a birthday, they traditionally eat these buns. They symbolize simplicity and good luck. The decorations often say things like “Happy Birthday” or “Stay Healthy.” If you have ten people at a party, you only need three of these buns. Because they’re so big, even three men can share just one!

Making these buns is surprisingly simple—you only need three ingredients: water, flour, and baking soda. Mix them all in a big bowl and wait 2–3 hours. But to get the chewy texture, you must press the dough firmly, knead it vigorously, and roll it thoroughly. Here’s a tip: the steamed bun isn’t just an ordinary bun—it’s a giant one. Making it the right way is not easy. People from other regions might think it’s no big deal, but Qingdao locals see it as a special traditional snack with a long, rich history.

Qingdao Jelly

This food is perfect for the hot summer. Imagine yourself on the beach, holding a bowl of jelly and just relaxing. What a great way to take a break! This is a popular homemade dish—almost every Qingdao family knows how to make it. In the summer, my grandpa always makes a huge bowl, and we choose our toppings.

Qingdao jelly is different from other jellies. Most jellies are made from mung bean powder or starch, but Qingdao’s version is made by boiling a unique local seaweed. It’s chewier, more refreshing, and super smooth. You can’t use chopsticks to eat it because it’s so soft and slippery! If you ever visit Qingdao, you must try it—it’s not found in other places. Some toppings include salt, mashed garlic, oyster sauce, soy sauce, Qingdao Dengta rice vinegar, sesame oil, chopped pickles, and chopped coriander. Mix them all well! Almost every restaurant in Qingdao serves it. It used to be a dessert after lunch.

A tip: don’t confuse this with jelly noodles—they’re completely different. Jelly noodles are a specialty of Shanxi. I don’t know exactly how good those are, but I think Qingdao jelly is chewier!

Liuting Pig’s Trotter

This is a famous meat dish from Qingdao! Liuting Pig’s Trotter is cooked with meat and delicious spices—and most importantly, fire. You start with high heat until it turns slightly golden, then reduce the heat to low and simmer. When the oil starts to boil, switch to the lowest heat and let it cook slowly. Always cut the trotter into pieces—it makes it easier to eat.

“Liuting Pig’s Trotters look bright red, taste delicious, are rich but not greasy, and have been praised by many customers as 'the best trotters in the world’.” Every Qingdao local will proudly tell visitors that! When you eat this dish, don’t remove the skin—it’s important for flavor and health. Eating the skin is said to help improve skin quality. This dish is internationally famous and has even been listed as a national intangible cultural heritage. It was invented around 1855 and has about 170 years of history!

Here are some tips: Eat slowly. Since it's rich in oil, eating too fast can make it messy or overwhelming. And don’t use chopsticks—just grab it with your hands and enjoy!

Mackerel Dumplings

You might have heard of “Spanish Mackerel Dumplings,” but they’re actually from Qingdao—not Spain! Dumplings are a northern Chinese tradition, especially popular in winter and on New Year's Eve. These dumplings celebrate Qingdao’s connection to the ocean. They're juicy, flavorful, and colorful—sometimes dyed with vegetable soup.

Fillings include fresh sea fish like cuttlefish, yellow croaker, mackerel, oysters, and shrimp. They’re nicknamed “fresh from the sea.” Even some Chinese celebrities from Qingdao say “Mackerel dumplings!” when they mention their hometown.

If someone is making these in their home, it’s often a sign of good news. Chinese chives are added for a fresh aroma. Here are some tips: Dip them in vinegar—it tastes amazing. But don’t eat too many. Mackerel can be too rich if overeaten.

Fat Residue

Just like the name suggests, this snack is made from pork—specifically pork belly—that’s fried in oil. The oil enhances the flavor. You should eat it hot for the best taste. First, use low heat, then medium when it starts to turn yellow and smell good. But never use high heat—it’ll make it too tough.

Fat residue isn’t really a full meal—it’s more like a snack. Great for when you're too lazy to cook. Just grab a bag, sit in front of the TV, and enjoy your “dinner.” Some people wonder if it makes you fat. It contains a lot of vitamins and is considered healthy (in moderation). It has more than 100 years of history and is now a Qingdao specialty.

Tip: Store leftovers in the refrigerator to keep them fresh.

Braised Sea Cucumber with Scallions

Now here comes the luxury seafood! This dish is super expensive because sea cucumbers are a rare local species. This dish is a traditional Shandong cuisine with a history of over a hundred years. It’s known for its scallion fragrance—a key feature of Jiaodong-style cooking.

To make it, you need lots of ingredients: salt, cooking wine, oyster sauce, soy sauce, rock sugar, broth, and scallions. Simmer everything until the sauce reduces, then stir-fry with scallions and thicken with starch.

Tip: Be careful when eating—it can be really hot! For the best flavor, pair bites of sea cucumber with scallions and sauce. If you’re cooking this at home, always wash the sea cucumber first for freshness and better texture.

Seafood (All You Can Eat)

Qingdao is famous for its fresh seafood buffets. You can eat whatever you want—conch, sea intestines, oysters, scallops, mantis shrimp, crab, octopus, and more. Qingdao people love to spend their evening drinking beer, eating seafood, and relaxing by the sea.

Want the freshest seafood? Go to the morning market—or even fishing! Other places may serve old seafood, but not Qingdao. Their buffets are always clean and fresh. When you’re eating crab or shrimp, use pliers to open them easily. 

Tip: wash your hands after eating—seafood can leave a strong smell!

Barbecue

You’ve probably heard of barbecue before, but Qingdao’s is especially famous. Most of the barbecue here is seafood-based, especially squid. Unlike other parts of China that use beef or goat, Qingdao barbecue is all about the ocean.

Most barbecue stands are small, family-run businesses with over 70 years of history. Some of them are even better than fancy restaurants! I remember visiting one street vendor with my grandpa—it was just a small cart, but 60 people were waiting in line!

“The small skewers of old Qingdao are the most popular,” my aunt said proudly. “The meat is original, not marinated. Just salt, chili powder, and other spices sprinkled while grilling.” 

Tip: Don’t eat barbecue every day—it’s delicious, but too much can make you sick.

As you can see, Qingdao has lots of yummy and beautiful foods—but don’t forget the views! In the next part, I’ll tell you all about the beautiful and historic sights of Qingdao. I hope you enjoyed the article!

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