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Meizhou Dongpo (Longde Square Branch)

Sichuan cuisine · ⭐ 4.7

No. 186 Litang Road, South Zone of Longde Plaza, 5th Floor, Unit F522

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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  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 2.0

  Traditional authentic Mao Xue Wang 2.0 is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients. The preparation involves boiling the ingredients, then simmering them in a spicy and numbing broth, and finally adding spices and seasonings.
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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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  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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  Hot Pot Burst Jelly Dessert

  Hot pot爆珠冰粉 is a cold-hot fusion snack made with ice jelly, hot pot base, and popping boba. Ice jelly is made from pea starch or crystal powder, forming a transparent gel when cooled; popping boba are small fruit jelly balls containing juice or syrup that burst in the mouth; hot pot base is typically made by simmering beef tallow, chili, and Sichuan pepper, creating a unique flavor when mixed with ice jelly.
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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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  Old Craft Sizzling Rice Noodles

  Old-style 'Zhi Zhi' rice crackers are made from premium rice, carefully stir-fried until the grains turn golden and crispy. Enhanced with a specially crafted seasoning and deep-fried at high temperature, they produce a unique 'zhi zhi' sound, offering a fragrant, crunchy texture and an unforgettable aftertaste.
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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

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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