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Meizhou Dongpo (Wangfujing Store)

川菜 · ⭐ 4.5

Beijing Wangfujing Yintai IN88, 3rd Floor, Units 306–307

Dishes

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  First-Class Dongpo Pork

  First-class Dongpo Pork, made primarily from pork belly, is carefully prepared. The pork belly is cut into cubes and tied tightly with cotton thread, then placed in a clay pot with caramel color, soy sauce, cooking wine, and other seasonings. It is slowly stewed over low heat for a long time until the meat becomes tender and the broth rich. Finally, the sauce is reduced to create a glossy caramel coating on the surface of the pork pieces.
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  Three Delicacies Rice Noodles with Crispy Noodles

  Three Delicacies Noodle Cake features crispy noodles mixed with shrimp, ham, and egg. The noodles are fried until crunchy, then combined with stir-fried shrimp, diced ham, and egg, finished with a savory sauce for a satisfying texture and rich flavor.
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  Dongpo Roast Duck

  Dongpo roast duck is made from young, tender ducks that are marinated and then roasted over fruit wood in a hanging oven. The skin is crispy while the meat remains tender, with a bright red color and a unique aroma from the fruit wood.
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  Dongpo Bamboo Shoots

  Dongpo Bamboo Shoots is a dish made primarily with fresh bamboo shoots, combined with pork and mushrooms. The shoots are sliced, blanched, then stewed with pork belly and mushrooms to absorb the rich meat flavor, resulting in a soft, tender texture and deep taste.
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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 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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  Hui Guo Meizhou Sausage

  Hui Guo Meizhou Sausage is a dish featuring Meizhou sausage as the main ingredient, typically stir-fried with green peppers and onions, enhanced with doubanjiang, garlic, and ginger for a rich, aromatic flavor.
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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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  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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  Chicken Noodle Salad

  Chicken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.

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