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Meizhou Dongpo (GuoAo Village Branch)

Sichuan cuisine · ⭐ 4.6

Guoao Center, Building A, Lin Cui East Road

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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  Three Delicacies Rice Noodles

  Three Delicacies Rice Crackers is a dish made primarily with rice crackers, combined with ingredients such as shrimp, ham, and green peas. The rice crackers are fried or pan-fried until crispy, then mixed with stir-fried three delicacies ingredients, maintaining the crackers' crunchy texture while blending in rich, savory flavors.
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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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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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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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  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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  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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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews

• nerdy_caraway
  Got the tiger-skin braised pork belly — the outside was slightly crispy and a little charred, and the meat inside was super tender and flavorful, almost melt-in-your-mouth. So many layers going on with every bite, and the sauce was really rich. The sour plum juice on the side was ice cold and did a great job cutting through all that richness, total lifesaver. Kung pao chicken was spot on too — the peanuts and chilies were cooked just right, nice balance of spicy and sweet, and the chicken was so tender. Roast duck was amazing, skin was crispy and the meat was juicy. Dipping it in sugar sounds weird but honestly it's so good, super fragrant. Service was quick, the staff were really friendly, and overall we had a really comfortable meal. Would come back for sure.