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Meizhou Dongpo (Gezhou Village Store)

川菜 · ⭐ 4.5

2nd Floor, Avic Mansion, No. 10Yi, Dongsanhuan Middle Road, Jianwai Subdistrict

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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  Dongpo Bamboo Shoots

  Dongpo bamboo shoots is a dish made primarily with bamboo shoots, combined with lean meat or ham. The bamboo shoots are blanched to remove bitterness, then stewed or stir-fried with other ingredients to achieve a tender, flavorful texture.
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  Dongpo Pork Belly

  Dongpo pork is made primarily from fatty pork belly, which is boiled and fried before being sliced. It is then steamed together with caramel color and seasonings. The dish has a bright red color and the meat slices are soft, tender, and not greasy.
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  Dongpo River Carp

  Dongpo Jiangtuan Fish is a dish featuring Jiangtuan fish, typically marinated with ginger slices and green onions, then stewed or braised with soy sauce and cooking wine to infuse flavor. Some recipes add tofu or bamboo shoots.
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  Le Shan Sweet Skin Braised Duck

  Le 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.
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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

  Traditional Sichuan-style Mao Xue Wang features duck blood, bean sprouts, yellow throat, beef tripe, and luncheon meat, simmered in a spicy麻麻辣 sauce with fermented bean paste, Sichuan peppercorns, chili, ginger, and garlic, then garnished with green onions and coriander.
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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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  Special Fried Rice

  Special fried rice made with rice, eggs, vegetables (like carrots, peas, corn), and meat (such as ham, chicken, or shrimp). Rice is first fluffed, then ingredients and seasonings are added and stir-fried over medium heat until cooked through.
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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 Spicy Chicken

  Meizhou Bangbang Chicken is a cold dish made with chicken, featuring sliced boiled thigh or breast meat arranged on a plate and mixed with garlic, green onions, chili oil, Sichuan pepper powder, soy sauce, vinegar, and sesame oil. It's known for its tender chicken and rich, layered flavors.
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  Cashew Palace Shrimp

  Cashew Kung Pao Shrimp features fresh shrimp, cashews, peanuts, green and red peppers. Shrimp is stir-fried first, then combined with toasted cashews, peanuts, and a savory Kung Pao sauce made from soy sauce, vinegar, sugar, chili, garlic, and ginger.

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