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Meizhou Dongpo • Sichuan Cuisine (Xuhui Wanda Store)

川菜 · ⭐ 4.6

Unit B2-12 and Unit B2-13a, Basement Level 2, Building 12, No. 9191 Humin Road

Dishes

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  18-Second Stir-Fried Beef

  18-second stir-fried yellow beef is a dish made primarily with fresh yellow beef, enhanced with various spices and vegetables, quickly stir-fried at high heat. After slicing the yellow beef, it is rapidly stir-fried for 18 seconds in a wok with minced garlic, ginger slices, chili peppers, and other seasonings to maintain its tender and juicy texture.
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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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  Le Shan Sweet Skin Duck

  Le Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
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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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  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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  Stir-fried String Beans

  Stir-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.
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  Sichuan-Style Boiled Beef Tenderloin

  A spicy Sichuan dish featuring tender beef slices cooked in a rich, numbing chili oil sauce with vegetables.
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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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  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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  Mapo Tofu with Pig Intestines

  A spicy Sichuan-style dish combining soft tofu and tender pork intestines, seasoned with fermented bean paste, chili, and Sichuan peppercorns.

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