Meizhou Dongpo (Tsinghua Yuan Branch)
川菜 · ⭐ 4.7
1st Floor, Huayuan Shiji Business Building, No. 88 Shuangqing Road, Haidian District
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 Dongpo Pork ShankTraditional 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.
Traditional Spicy Blood Duck 2.0Traditional authentic Mao Xue Wang 2.0 is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients. The preparation involves boiling the ingredients, then simmering them in a spicy and numbing broth, and finally adding spices and seasonings.
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.
Stir-fried String BeansStir-fried string beans is a home-style dish made primarily with string beans. The beans are de-stringed and sliced into thin strips, then quickly stir-fried with garlic, chili, and other seasonings. Salt and seasonings are typically added during cooking to preserve the crisp and tender texture of the beans.
Fried Pork Crumbs with Chinese CabbageA classic home-style dish made by stir-frying pork cracklings with Chinese cabbage, resulting in a savory and crunchy texture.
Panda Ice Tangyuan TofuPanda Ice Tangyuan Tofu is a dessert made by combining ice tangyuan (made from glutinous rice flour) with soft tofu (douhua). The ice tangyuan is formed by freezing, while the tofu is made by coagulating soy milk. They are served together in a bowl, drizzled with syrup or honey, and can be topped with ingredients such as red beans or coconut milk.
Panda Pandan Ice JellyPanda pandan leaf ice jelly is primarily made from glutinous rice flour, colored with pandan leaf extract to create a unique green ice jelly. It is served with brown sugar syrup, crushed peanuts, and mango cubes, offering a refreshing, smooth texture with rich layers of flavor.
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.
Sichuan Pepper Sour Cabbage FishSpicy Sichuan pepper fish soup is made with grass carp as the main ingredient, combined with pickled vegetables and Sichuan peppercorns. The grass carp is sliced and marinated, then cooked together with pickled vegetables. Sichuan peppercorns are added to enhance the numbing flavor, and finally, hot oil is poured over to release the aroma.
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.