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Meizhou Dongpo (Longhu Branch)

川菜 · ⭐ 4.8

Unit L1-008A, 1st Floor, Building 6, No.8, Bei Yuan Xiao Jie

Dishes

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  Traditional Dongpo Pork Shank

  Traditional Dongpo Pork Trotter uses pork foreshanks, carefully prepared and simmered slowly with a blend of spices and seasonings. It features a glossy red color, tender meat, and rich, flavorful broth.
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  Traditional Spicy Blood Duck 2.0

  Traditional authentic Mao Xue Wang 2.0 is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients. The preparation involves boiling the ingredients, then simmering them in a spicy and numbing broth, and finally adding spices and seasonings.
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  Traditional Spicy Blood Duck 3.0

  Traditional authentic Mao Xue Wang 3.0 is primarily made with duck blood, tripe, beef tendons, canned pork, bean sprouts, and tofu skin, stir-fried with牛油火锅底料 (beef tallow hot pot base), doubanjiang (fermented broad bean paste), Sichuan peppercorns, chili peppers, and other seasonings, then simmered in rich broth to fully infuse the flavors into the ingredients.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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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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  Spicy Blood Duck Hot Pot

  Ma Xue Wang hot pot features duck blood, tripe, beef tendons, luncheon meat, bean sprouts, and tofu skin, seasoned with chili, Sichuan pepper, and doubanjiang. Ingredients are blanched or cooked first, then simmered in broth or water with a spicy麻 (ma) flavor base, finished with green onions and cilantro.
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  Stir-fried Pork Rinds with Sichuan Cabbage

  A dish made with pork cracklings and Chinese cabbage hearts. Sliced cabbage is stir-fried with fragrant cracklings and seasonings, absorbing the rich aroma and achieving a crisp-tender texture.
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  Old Craft Sizzling Rice Noodles

  Old-style 'Zhi Zhi' rice crackers are made from premium rice, carefully stir-fried until the grains turn golden and crispy. Enhanced with a specially crafted seasoning and deep-fried at high temperature, they produce a unique 'zhi zhi' sound, offering a fragrant, crunchy texture and an unforgettable aftertaste.
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  Brown Sugar Ice Jelly

  Old brown sugar ice jelly is a chilled dessert made from ice jelly seeds or powder, primarily using ice jelly, old brown sugar, and water. Mix the seeds or powder with water, let it settle and solidify, then add boiled old brown sugar syrup and serve chilled.
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  Tea Seed Oil Home-style Stir-fried Pork

  This dish is made with pork belly as the main ingredient, combined with vegetables such as green and red peppers, and stir-fried using tea seed oil. After slicing the pork belly and frying it to render out the fat, add chili peppers and vegetables, stir-fry, season, and it's ready to serve.
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  Mushroom Soup Shrimp Dumplings

  Mushroom soup with shrimp balls is made from fresh shrimp paste mixed with various mushrooms like shiitake, king oyster, and enoki, simmered in broth. Shrimp paste is prepared by mincing shrimp and seasoning it, then shaped into balls and added to the soup for a clear, flavorful dish.
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  Crispy Beef Mapo Tofu

  Succulent beef mapo tofu is an innovative dish combining tender beef with traditional mapo tofu. Ingredients include soft tofu, ground beef, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. First, fry the beef until crispy, then stir-fry with seasonings before simmering with tofu cubes to infuse flavor. Finish with a sprinkle of Sichuan pepper powder and green onions for aroma.
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  Does Fish-flavored Pork Shreds Contain Fish?

  Fish-flavored pork shreds is a Chinese dish mainly made with pork, paired with ingredients such as wood ear fungus, carrots, and green peppers. It has a slightly sweet and sour taste, with seasoning mainly using vinegar, sugar, soy sauce, and chili. The term 'fish flavor' in the name does not refer to the presence of fish but to a special seasoning style.
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  Fresh Sliced Boiled Wagyu Beef

  Freshly sliced boiled beef tenderloin (Niu Diao Long) is made from the tenderloin portion of beef, sliced thinly and quickly blanched in boiling water. It is then cooked together with bean sprouts, greens, and other vegetables in a specially prepared spicy and numbing broth. The dish features tender meat and a rich, flavorful soup.

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