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Meizhou Dongpo (Greenland Store)

Sichuan cuisine · ⭐ 4.7

No. 3 Jinxing West Road Courtyard, 3rd Floor, Room 322

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 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 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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  Refreshing Yangmei Juice

  Fresh lychee juice made by washing and pitting fresh berries, then extracting the juice, adding sugar and water to taste, and serving chilled or with ice. Simple preparation preserves the natural flavor of the fruit.
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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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  Osmanthus Wine Fermented Rice Cake Tofu Pudding

  Osmanthus Wine Fermented Rice Cake Tofu Pudding is a dessert made with fermented rice cakes, soft tofu, and osmanthus syrup. The rice cakes are mixed with tofu and seasoned with osmanthus syrup, offering a soft and sweet 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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  Meizhou Dongpo Sausage

  Meizhou Dongpo Sausage, made from premium pork, finely sliced and marinated with traditional spices to infuse rich flavor. Crafted using a unique baking process, the sausage has a reddish appearance, tender and juicy texture, with a rich meaty aroma and a subtle smoky taste.
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  Fortune Descends Hot Pot Ice Dessert

  Fucu Tianjiang Hot Pot Ice Jelly is a cold-hot snack made with ice jelly as the main ingredient, combined with hot pot base, red oil, crushed peanuts, sesame, and fruit pieces. The ice jelly is made from mung bean or pea starch, offering a smooth texture. When mixed with hot pot seasoning, it creates a unique flavor, often served as a refreshing dessert after hot pot meals.
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  Autumn Pond Lotus Root Stewed with Black Pig Bone

  Autumn pond lotus root stewed with black pig bone, made with main ingredients of autumn pond lotus root and black pig bone, cooked slowly. The taste is fresh and the broth is rich, with nourishing effects.
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  Mushroom Soup Shrimp Dumplings

  Mushroom soup with shrimp balls is made from fresh shrimp paste mixed with various mushrooms like shiitake, king oyster, and enoki, simmered in broth. Shrimp paste is prepared by mincing shrimp and seasoning it, then shaped into balls and added to the soup for a clear, flavorful dish.
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  Scallion Fragrant Four Vegetables

  Scallion香四宝蔬 features carrots, potatoes, green peppers, and wood ear mushrooms. Dice, blanch, then stir-fry with scallions in oil until cooked through and seasoned.
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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.

Reviews

• cocoa_crane
  This Meizhou Dongpo at Greenland was a really pleasant surprise. The space is big and clean, tables aren't crammed together so you actually have room to breathe, and overall it just feels comfortable to sit and hang out. Service was super attentive — they brought tea over without us even asking and dishes came out pretty quick. For food, the crispy beef mapo tofu is a must-order. It arrives in a clay pot that's still bubbling, numbing level is solid but not over the top, and honestly it's unreal mixed into rice. The kung pao chicken uses breast meat but somehow it's still super tender, the peanuts are skinless, and the sweet-and-sour thing is balanced just right. The signature Dongpo pork knuckle has that melt-in-your-mouth skin and bouncy meat — I could eat this stuff forever, no joke. Price-performance ratio is solid, great spot for catching up with friends or a family meal. Heads up though, weekend dinner rush you might end up waiting, so going a little off-peak is prob your best bet. I'd definitely come back.