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Meizhou Dongpo (Shangjie Branch)

Sichuan cuisine · ⭐ 4.4

Units 315–329 and 342–347, 3rd Floor, Shangjie Shopping Center, Chaoyang Road

Dishes

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  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.
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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 Sauté

  Traditional Sichuan-style duck blood hot pot is a dish made primarily with duck blood and various vegetables such as bean sprouts and tofu skin. The preparation involves cooking the ingredients, pouring over a specially prepared spicy and numbing sauce, and finally garnishing with chopped green onions and sesame seeds.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  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.
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  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.
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  Spicy Sausage

  Sausage made from pork, seasoned with chili, Sichuan pepper, salt, sugar, and soy sauce, then stuffed into casings and air-dried or smoked.
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  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.
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  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.

Reviews

• velvety_orchid
  The braised pork belly was so tender it basically melted in my mouth, nice balance of fat and lean, and I swear mixing it with rice was the best decision I made all day. The pork blood stew was super authentic and loaded with stuff, like a mix of 8 meat and 8 veggie things, and the spice level was perfect — kicked my tongue a little but didn't kill me. The kung pao chicken was sweet and spicy in just the right way, chicken was really tender and the sauce was so rich. Staff were super friendly and the food came out at a good pace, didn't feel rushed or waiting forever. Whole experience was really comfortable. Place is bright and spacious, great for hanging out with friends.