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Meizhou Dongpo Sichuan Cuisine (Zhangjiang Huizhi Store)

Sichuan cuisine · ⭐ 4.6

4th Floor, Huizhi International Commercial Center

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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  Le Shan Sweet Skin Braised Duck

  Le 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.
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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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  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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  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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  Lotus Root Stewed with Pork Bone

  A nourishing soup made by slow-cooking fresh lotus root and pork bone, resulting in a rich, savory flavor and tender texture.
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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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  Tofu Soup with Greens

  A light soup made with soybean broth and fresh greens, simple and nutritious.
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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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