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Meizhou Dongpo · Sichuan Cuisine (Songjiang Wanda Branch)

Sichuan cuisine · ⭐ 4.7

Unit 3015A, 3rd Floor, Songjiang Wanda Plaza, No. 668, Lane 658, Guangfulin Road

Dishes

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  18-Second Stir-Fried Beef

  18-second stir-fried yellow beef is a dish made primarily with fresh yellow beef, enhanced with various spices and vegetables, quickly stir-fried at high heat. After slicing the yellow beef, it is rapidly stir-fried for 18 seconds in a wok with minced garlic, ginger slices, chili peppers, and other seasonings to maintain its tender and juicy texture.
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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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  Dongpo Pork Trotter

  Dongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
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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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  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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  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 Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
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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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  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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  Freshly Sliced Boiled Oxtail

  Freshly sliced beef tenderloin boiled in a spicy broth with vegetables, a classic Sichuan-style dish known for its rich flavor and tender texture.
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  Fresh Sliced Boiled Yellow Beef

  Freshly sliced boiled beef made with tender yellow beef, quickly blanched in boiling water, then cooked with bean sprouts and greens, finished with hot oil and seasonings for a rich flavor.
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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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  Mapo Tofu with Pig Intestines

  A spicy Sichuan-style dish combining soft tofu and tender pork intestines, seasoned with fermented bean paste, chili, and Sichuan peppercorns.

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