Meizhou Dongpo (Qinghe Longgang Branch)
川菜 · ⭐ 4.7
Qinghe Shuimu Tiancheng (south of Longgang Road)
Dishes
Le Shan Sweet Skin Braised DuckLe Shan sweet skin braised duck uses duck as the main ingredient. After marinating, it is deep-fried until the skin becomes crispy, then slowly braised in a special sauce made with spices such as star anise, cassia bark, and bay leaves, along with caramelized sugar to create a glossy, sweet crust on the surface.
Traditional Spicy Blood Duck 3.0Traditional 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.
Pumpkin CakePumpkin cake is made from pumpkin, glutinous rice flour, and sugar. Pumpkin is steamed, mashed, mixed with flour and sugar, then steamed in a mold for a soft, chewy texture.
Kung Pao ChickenKung 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.
Stir-fried Pork Rinds with Sichuan CabbageA 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.
Lotus Root Stewed with Pork BonesAutumn pond lotus root stewed with pork bones is a slow-cooked dish primarily made with fresh lotus roots and pork bones. After blanching the pork bones, they are combined with peeled and cut lotus root segments in a pot, along with water, ginger slices, and a small amount of cooking wine. The mixture is simmered over low heat until the bones become tender and the meat is fully infused with flavor. The finished dish has a clear broth, soft and glutinous lotus root, and rich meat aroma.
Sichuan Pepper Sour Cabbage FishSpicy Sichuan pepper fish soup is made with grass carp as the main ingredient, combined with pickled vegetables and Sichuan peppercorns. The grass carp is sliced and marinated, then cooked together with pickled vegetables. Sichuan peppercorns are added to enhance the numbing flavor, and finally, hot oil is poured over to release the aroma.
Crispy Beef Mapo TofuSucculent 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.
Pear and Tremella SoupPear and silver ear soup is made by simmering rehydrated silver ear fungus until tender, then adding diced pear to cook together. A touch of rock sugar can be added for sweetness. The final dish is a refreshing, subtly sweet soup.
Fresh Sliced Boiled Wagyu BeefFreshly 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.
Chicken Noodle SaladChicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.