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Meizhou Dongpo · Sichuan Cuisine (Shanghai Huan Yu City MAX Store)

川菜 · ⭐ 4.7

Unit 5015, 5th Floor, Zhengu Huan Yu Cheng MAX Shopping Center, No. 1, Lane 699 Tongchuan Road

Dishes

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  Dongpo Spicy Fish

  A spicy fish dish made with fresh carp braised in a rich sauce of chili, Sichuan peppercorns, and fermented bean paste, inspired by the classic Dongpo pork.
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  Stir-Fried Glutinous Rice Balls

  Stir-fried glutinous rice balls is a dish primarily made with glutinous rice balls, paired with辅料 such as greens, minced meat, or ham, and cooked through quick stir-frying. The rice balls are first boiled until cooked, drained, then stir-fried together with the ingredients to achieve a slightly crispy outer skin and soft, chewy filling, resulting in a rich and satisfying texture.
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  Osmanthus Wine Fermented Tofu Jelly

  A chilled dessert made with silky tofu jelly, sweet rice wine, and osmanthus flowers, offering a delicate balance of sweetness and floral aroma.
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  Gele Mountain Spicy Chicken

  Gelushan 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.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Stir-fried Pork Rinds with Sichuan Cabbage

  A 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.
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  Mustard Loofah Strips

  A refreshing cold dish made from sliced loofah mixed with mustard, vinegar, and garlic for a crisp, spicy kick.
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  Award-winning Kung Pao Chicken

  Award-winning Kung Pao Chicken features tender chicken, peanuts, and spicy peppers in a savory-sweet sauce, a celebrated dish from Sichuan cuisine.
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  Crispy Beef Mapo Tofu

  Succulent 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.
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  Fresh Sliced Boiled Yellow Beef

  Freshly 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.
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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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