For this month, Asian Palate’s From the Concierge consults with Executive Chef Marc Cibrowius from the Shangri-La Hotel in Qingdao, a five star luxury hotel located in the heart of the business centre. To find out more about Shangri-La Hotel Qingdao, click here . The focus is on the top five signature dishes in Qingdao and why.

Jeannie Cho Lee MW recommends full bodied savoury white wines from Rhone Valley or southern Italy to pair with Shandong’s seafood dishes. For braised sea cucumber and other meat dishes, try a mature Pinot Noir with plenty of bottled aged tertiary flavours of dried Chinese mushrooms, which will work very well with braised sauces and marinades. 

1. Tossed jellyfish with sesame and vinegar
Jellyfish is a local specialty in Qingdao. It is one of the most popular cold dishes and welcomed by guests.

2. Braised prawn with Chinese cabbage
Qingdao is rich in seafood; prawn is a local specialty. Braised prawn with Chinese cabbage is one of the top ten dishes in Qingdao. Chinese cabbages from Jiaozhou are well known in Shandong Province. Prized for its leafy, sweet taste, it is less fibrous than ordinary cabbages.

3. Wok-fried sliced sea whelk with scallion
The giant shells of sea whelks can be found on the beach, emitting the haunting sounds of ocean waves when put to the ear. The muscle of this beautiful creature is a tough but with a good flavour. 

4. Sautéed local clams with chilli
Clams have sweet tender flesh and are most typically hard-shelled in Chinese cooking. This dish can be attractive with the clams cooked and served in its shell. “Eating clams paired with Tsingdao beer” is quite popular in Qingdao. 

5. Braised sea cucumber with scallion
Sea cucumber is a specialty of the Jiaozhou Bay in Shandong Province while the lightly spicy and sweet Zhangqiu scallion is recognized as “king of the scallion.”  Braised sea cucumber with scallion is the most popular dish for business entertainment and wedding banquets in China.