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Meizhou Dongpo (Wanyuan Branch)

Sichuan cuisine · ⭐ 4.6

No. 42, Wanyuan Xili, Donggao Di, Room 12, 4th Floor

Dishes

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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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  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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  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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  Sweet Rice Cake with Brown Sugar

  Red sugar glutinous rice cakes are a sweet dessert made primarily from glutinous rice. The rice is steamed, kneaded into a ball, flattened into a pancake, fried until golden and crispy, then drizzled with boiled red sugar syrup for a sweet, fragrant treat with a crispy exterior and soft interior.
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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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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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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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  Hot Pot Grilled Fish

  Hot pot烤鱼 combines hot pot and grilled fish features, using fresh fish (like carp or sea bass), vegetables (such as bean sprouts, potatoes, and enoki mushrooms), and hot pot base. The fish is first grilled, then cooked with the seasoning to absorb flavors, while vegetables soak up the rich broth.
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  Old-Style Three-Fresh Rice Noodles

  Old-style Three Delicacies Rice Crackers is a dish featuring rice crackers with shrimp, ham, and green peas. The crispy crackers are mixed with stir-fried three-delicacy filling, retaining their crunch while absorbing savory broth.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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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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