Meizhou Dongpo (Saite Branch)
川菜 · ⭐ 4.8
L4-02, 4th Floor, Building 2, Sait + Shopping Center, No. 22 Jianguomenwai Avenue
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.
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.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Braised Spare Ribs with Stir-Fried PorkDengzhan Wo Pig Rib Stir-fried Pork is made with pork ribs and fatty pork. The ribs are stewed until tender, then stir-fried with sliced fatty pork and seasonings like doubanjiang, garlic, and ginger. Finally, it's steamed in a small bowl-shaped container called 'Dengzhan Wo' to blend flavors. The result is tender meat with rich aroma.
Steamed Garlic Shrimp with Rice NoodlesFresh large shrimp is the main ingredient in this steamed garlic rice noodle shrimp pot, paired with rehydrated rice noodles and seasoned with garlic, ginger slices, green onions, and other condiments. It's simmered in a clay pot and then covered to bake, resulting in tender shrimp and rice noodles that absorb the rich broth.
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.
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.
Sweet rice wine tofu puddingSweet rice wine tofu pudding is a dessert made with soft tofu and seasoned with sweet rice wine. Cut tofu into small pieces, place in a bowl, pour cooled boiled rice wine liquid over it, mix well, and enjoy. Sometimes sugar or osmanthus is added for extra flavor.
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.
Fresh Sliced Boiled Yellow BeefFreshly sliced boiled beef made with tender yellow beef, quickly blanched in boiling water, then cooked with bean sprouts and greens, finished with hot oil and seasonings for a rich flavor.
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.
Mapo TofuMapo 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.