Best Restaurants in July in Qingdao (Updated 2025)

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4Dong Hai 88 Private Dining

2024 Greater China 100 - Restaurants for Views & Experiences
4.6/5
132 Reviews
HK$246Shandong CuisineInstagrammableViewSea viewTerrace
饭醉分子闫涛Qingdao, 88! Among the major domestic hotel systems, the catering standards of the Hyatt series are the most praised by insiders. I counted on my fingers that every time I went to a city, I basically regarded the local Hyatt hotel restaurants as landmarks of flavor, such as Qianhu Fish Port in Ningbo, Huachi 88 in Suzhou, etc. The Qingdao food tour at the end of the year is still "Xiao Gui Cao". The "Donghai 88" of Qingdao Shangang Hyatt Hotel and the "Huachi 88" of Suzhou Hyatt are named after the house number, and the level is very professional. Shandong's northern seafood is a taste system that competes with southern seafood, but in addition to high-quality seafood, Shandong has another title - China's number one vegetable province, Jiaodong cabbage, Zhangqiu green onion, Majiagou celery, Weifang radish, etc. Sufficient sunshine and day and night temperature difference make vegetables have the taste and taste that southerners envy. I was fortunate to be invited to attend the Winter Solstice Banquet at the Donghai 88 Restaurant of the Hyatt Regency Qingdao Shangang. Before Emperor Wu of the Han Dynasty, the Winter Solstice was the first day of the Chinese New Year. It was meaningful to come to the ancient land of Qi and Lu on such a special day. As soon as we sat down for the dinner, what caught our eyes was the plate of radishes that looked like a fruit plate. Southerners rarely understand the beauty of eating radishes raw. Purple radishes and green radishes are sweet and have no residue, like pears and apples, and the slight aroma of mustard oil makes people eat them refreshingly. Chef Xu of the restaurant is from Jining, Shandong. This meal uses Shandong cuisine to control Shandong vegetables and East China Sea seafood, which really shows the breadth and depth of a province with a large number of ingredients for cooking. The incredibly plump Bohai hairtail is cooked in a home-cooked way. In addition to the popular sea intestines with rice, the chive and sea intestine pancakes incorporate the local nostalgic atmosphere. The sweet and residue-free Jiaodong cabbage and the large mussels known as "swan eggs" are stewed together, and the taste is refreshing and comfortable. Shandong cuisine is no less sophisticated than Cantonese cuisine and Huaiyang cuisine. The "crab box" borrows Western techniques, cooking the shell into a thick soup and hiding the crab meat in the puff pastry, which shows the chef's skill. After a quick gathering, we have to say goodbye with regret. This night of "Little New Year" is memorable. Goodbye Qingdao, Donghai 88.