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Meizhou Dongpo (Lianri Branch)

Sichuan cuisine · ⭐ 4.5

Building 5, Zone 1, Caoqiao Xinyuan, Zhen Guosi North Street

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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  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 Sauté

  Traditional Sichuan-style duck blood hot pot is a dish made primarily with duck blood and various vegetables such as bean sprouts and tofu skin. The preparation involves cooking the ingredients, pouring over a specially prepared spicy and numbing sauce, and finally garnishing with chopped green onions and sesame seeds.
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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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  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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  Braised Tea Duck

  Zhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
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  Homemade Spicy Sausage

  Homemade spicy sausage made from pork, chili, Sichuan peppercorns, salt, sugar, soy sauce, and白酒. Pork is diced and mixed with seasonings, then stuffed into casings and air-dried or smoked.
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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.

Reviews

• Brooke_16
  Been here a few times before and went back to try some of the new dishes. Honestly the food is pretty consistent — everything still hits. The kung pao chicken was just as good as I remembered, super crispy on the outside, tender inside, and the sweet, sour, and spicy was perfectly balanced. I had it with some iced jelly stuff on the side and it really helped cut through the richness. Service was great too — last time my friend put down a deposit for a reservation and never got it back, but they actually reached out on their own and sorted it out. The space is clean and the old-school style decor gives it a really nice vibe. Also tried the pork blood stew and yeah, definitely worth getting. Super spicy, really good with rice. Oh and they gave us a little plush toy this time, which was a cute surprise!