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Meizhou Dongpo (Jiuguang Center Branch)

Sichuan cuisine · ⭐ 4.8

B2 Level, Unit B2-210, Jiuguang Center, No. 2188 Gonghe Xin 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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  Le Shan Sweet Skin Duck

  Le Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
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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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  Bubble Tea Hot Pot Ice Jelly

  A creative dish combining desserts and hot pot elements, featuring ice jelly, milk tea pearls, spicy oil hot pot base, tofu pudding, fruit pieces, and crushed nuts. Prepare by soaking ice jelly in cold water until set, then mix with milk tea pearls and spicy oil base, finally garnished with tofu pudding, fruit pieces, and crushed nuts.
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  Lifting-foot Beef

  Ox foot beef is a dish made primarily with offal and beef, typically including tripe, intestines, and tendons, served with vegetables like bean sprouts and cabbage, simmered in beef bone or clear broth.
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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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  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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  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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  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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  Sliced Loofah with Sesame and Mustard Dressing

  A refreshing cold dish made from sliced tender loofah, dressed with sesame paste and mustard for a crisp, savory flavor.

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