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Meizhou Dongpo (Wu Lu Ju Branch)

Sichuan cuisine · ⭐ 4.7

Building 1, No. 158 Xisihuan North Road, 1st Floor, Units 10001–03; 2nd Floor, Units 20001–3

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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  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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  Dongpo Spicy Pepper Beef

  Dongpo Sichuan pepper beef features tender beef slices stir-fried with Sichuan peppercorns, scallions, ginger, and garlic. Beef is marinated and quickly cooked to retain tenderness, while Sichuan pepper adds a unique numbing aroma. A touch of doubanjiang and broth enhances the rich flavor.
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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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  Traditional Spicy Blood Duck 2.0

  Traditional 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.
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  Traditional Spicy Blood Duck 3.0

  Traditional 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.
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  Authentic Fish-Flavored Shredded Pork

  Home-style Fish-Flavored Shredded Pork is a classic Chinese dish made with pork shreds as the main ingredient, accompanied by vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried and seasoned. Finally, a specially prepared fish-flavored sauce is added to give it a distinctive fish aroma, resulting in a bright red color that stimulates appetite.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
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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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  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.

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