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眉州东坡(回龙观店)

Sichuan cuisine · ⭐ 4.7

Longguanxi Street West, No. 118, Longguanxi Street, Floor F1, Longguan Zhiye Building

Dishes

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  Dongpo Pork Belly

  Dongpo pork is made primarily from fatty pork belly, which is boiled and fried before being sliced. It is then steamed together with caramel color and seasonings. The dish has a bright red color and the meat slices are soft, tender, and not greasy.
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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 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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  Kung Pao Chicken

  Kung 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.
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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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  Meizhou Dongpo Spicy Blood Duck

  Ma Xue Wang is a Sichuan dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with spicy beef oil base and simmered in broth until flavorful.
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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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  Fried Pork with Tofu Stew

  Succulent pork slices coated in flour and fried golden, then slowly stewed with soft tofu. Main ingredients include pork belly, tofu, and seasonings like ginger and scallions. Slow cooking allows the tofu to absorb the meat's aroma, resulting in tender, melt-in-the-mouth texture.
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  Fresh Sliced Boiled Wagyu Beef

  Freshly 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.
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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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