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Meizhou Dongpo (Ziran Yuyan Dian)

川菜 · ⭐ 4.4

Building 4, Zone 1, Xishan Creative Park, Xingshikou Road, Qijiangqing Area (next to China Construction Bank)

Dishes

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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 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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  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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  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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  Sichuan-Style Sausage

  Sichuan-style sausage is a cured meat product made primarily from pork, seasoned with chili peppers, Sichuan peppercorns, salt, sugar, and白酒 (Chinese liquor), then stuffed into casings and air-dried or smoked.
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  Meizhou Steamed Dumplings

  Meizhou xiaolongbao is a traditional snack made with pork and shrimp as main fillings, wrapped in thin dough and steamed. The dough is made from flour and water, while the filling includes scallions, ginger, soy sauce, and sesame oil, shaped into small buns and steamed in a bamboo steamer.
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  Classic Spicy Chicken

  Classic Spicy Chicken is made by frying chicken pieces and stir-frying them with dried chilies and Sichuan peppercorns. The marinated chicken is deep-fried until crispy, then combined with sautéed chilies and peppercorns to absorb the rich flavors.
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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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  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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  Chicken Soup Dan Dan Noodles

  Chicken broth dan dan noodles feature a chicken broth base with cooked noodles, topped with sautéed minced meat, crushed peanuts, green onions, and chili oil. The noodles are typically hand-pulled or machine-made thin noodles, and the broth is made by simmering chicken bones and meat for a rich, savory flavor. Accompaniments include shredded cucumber and bean sprouts, adding a fresh, crisp contrast to the dish.
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  Spicy Chicken Noodle Soup

  Chicken soup spicy rice noodles made with sweet potato noodles, chicken broth, and vegetables like wood ear mushrooms, bean sprouts, and carrots, finished with chili oil and vinegar for a tangy kick. Cook noodles, mix with seasoned broth, and garnish with cilantro and green onions.

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