Close

Meizhou Dongpo (Shijing Mountain Branch)

Sichuan cuisine · ⭐ 4.3

No. 22 Shijingshan Road (west side of Wanshang Building)

Dishes

• 

  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.
• 

  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.
• 

  Kung Pao Chicken

  Traditional Kung Pao Chicken uses chicken breast as the main ingredient, combined with peanuts, dried chilies, and Sichuan peppercorns. The diced chicken is marinated, then stir-fried with the spices and a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finished with fried peanuts for a crispy texture.
• 

  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Bamboo Shoot Steamed Softshell Turtle

  Baihe steamed Jiangtuan fish is a dish made with fresh Jiangtuan fish and lotus bulbs, gently steamed to preserve the original flavor and tender texture.
• 

  Meizhou Spicy Chicken

  Meizhou Bangbang Chicken is a cold dish made with chicken, featuring sliced boiled thigh or breast meat arranged on a plate and mixed with garlic, green onions, chili oil, Sichuan pepper powder, soy sauce, vinegar, and sesame oil. It's known for its tender chicken and rich, layered flavors.
• 

  Lotus Root Stewed with Pork Bone

  A nourishing soup made by slow-cooking fresh lotus root and pork bone, resulting in a rich, savory flavor and tender texture.
• 

  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.
• 

  Chicken Soup Dan Dan Noodles

  Chicken broth dan dan noodles feature a chicken broth base with cooked noodles, topped with sautéed minced meat, crushed peanuts, green onions, and chili oil. The noodles are typically hand-pulled or machine-made thin noodles, and the broth is made by simmering chicken bones and meat for a rich, savory flavor. Accompaniments include shredded cucumber and bean sprouts, adding a fresh, crisp contrast to the dish.
• 

  Spicy Chicken Noodle Soup

  Chicken soup spicy rice noodles made with sweet potato noodles, chicken broth, and vegetables like wood ear mushrooms, bean sprouts, and carrots, finished with chili oil and vinegar for a tangy kick. Cook noodles, mix with seasoned broth, and garnish with cilantro and green onions.
• 

  Black Bamboo Shoots with Beef

  Black bamboo shoot stewed beef is a dish made with fresh beef and black bamboo shoots. Beef is blanched to remove odor, then cooked slowly with black bamboo shoots, water, soy sauce, cooking wine, and ginger until tender and flavorful.

Reviews