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Meizhou Dongpo · Sichuan Cuisine (Chuansha Baitian Store)

Sichuan cuisine · ⭐ 4.6

Room G61, Floor 4, Building 1, No. 5398 Chuansha Road

Dishes

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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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  Traditional Spicy Blood Duck

  Traditional Sichuan-style Mao Xue Wang features duck blood, bean sprouts, yellow throat, beef tripe, and luncheon meat, simmered in a spicy麻麻辣 sauce with fermented bean paste, Sichuan peppercorns, chili, ginger, and garlic, then garnished with green onions and coriander.
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  Cold-Pressed Plum Juice

  Made from fresh plums using cold-press extraction to preserve flavor and nutrients, this juice offers a refreshing, naturally sweet-tart taste without added sugar or preservatives.
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  Traditional Handmade Ice Jelly

  Made from natural plant starch using traditional methods, this chilled dessert offers a smooth and refreshing texture. Served with brown sugar syrup, crushed peanuts, and fruits for a perfect summer treat.
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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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  Stir-Fried Glutinous Rice Balls

  Stir-fried glutinous rice balls is a dish primarily made with glutinous rice balls, paired with辅料 such as greens, minced meat, or ham, and cooked through quick stir-frying. The rice balls are first boiled until cooked, drained, then stir-fried together with the ingredients to achieve a slightly crispy outer skin and soft, chewy filling, resulting in a rich and satisfying texture.
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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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  Mustard Loofah Strips

  A refreshing cold dish made from sliced loofah mixed with mustard, vinegar, and garlic for a crisp, spicy kick.
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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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  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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