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Meizhou Dongpo (Xinyaun Village Branch)

川菜 · ⭐ 4.4

No. 111, Huizhong North Lane, Datun North Road

Dishes

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  Dongpo Pork Trotter

  Dongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
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  Traditional Spicy Blood Sauté

  Traditional Sichuan-style duck blood hot pot is a dish made primarily with duck blood and various vegetables such as bean sprouts and tofu skin. The preparation involves cooking the ingredients, pouring over a specially prepared spicy and numbing sauce, and finally garnishing with chopped green onions and sesame seeds.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Sichuan Boiled Fish Fillet

  Sichuan-style boiled fish fillets feature fresh fish slices marinated in wine and salt, then blanched with bean sprouts and greens. Topped with hot oil and seasoned sauce, it's flavored with doubanjiang, chili, and Sichuan peppercorns for a rich aroma.
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  Meizhou Dongpo Sausage

  Meizhou Dongpo Sausage, made from premium pork, finely sliced and marinated with traditional spices to infuse rich flavor. Crafted using a unique baking process, the sausage has a reddish appearance, tender and juicy texture, with a rich meaty aroma and a subtle smoky taste.
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  Meizhou Steamed Dumplings

  Meizhou xiaolongbao is a traditional snack made with pork and shrimp as main fillings, wrapped in thin dough and steamed. The dough is made from flour and water, while the filling includes scallions, ginger, soy sauce, and sesame oil, shaped into small buns and steamed in a bamboo steamer.
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  Spicy Sichuan Boiled Beef

  Spicy boiled beef dish made with beef slices, bean sprouts, and cabbage. Beef is marinated, cooked with vegetables in boiling water, then topped with hot oil and spices like chili and Sichuan pepper for a rich spicy flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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