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Meizhou Dongpo (Cuibi Impression City Store)

Sichuan cuisine · ⭐ 4.8

1st Floor, Unit 101, Cuiwei Impression, No. Cuiwei Road, Yangfangdian Subdistrict

Dishes

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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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  Four Seasons Spicy Pork

  Four Seasons Sichuan-style pork stir-fry with pork belly, green pepper, red pepper, and onion. Cooked pork sliced and stir-fried with vegetables and seasonings like doubanjiang, garlic, and ginger.
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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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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Steamed Garlic Shrimp with Rice Noodles

  Fresh large shrimp is the main ingredient in this steamed garlic rice noodle shrimp pot, paired with rehydrated rice noodles and seasoned with garlic, ginger slices, green onions, and other condiments. It's simmered in a clay pot and then covered to bake, resulting in tender shrimp and rice noodles that absorb the rich broth.
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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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  Sichuan Peppercorn Sour Cabbage Perch

  Sichuan peppercorn and sour cabbage perch features fresh perch marinated, stir-fried with sour cabbage and seasoned with Sichuan peppercorns, then simmered in water or broth for tender fish and rich flavor.
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  Crispy Spicy Chicken

  Crispy spicy chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, coated in starch, deep-fried until crispy, then stir-fried with sautéed chilies and peppercorns to absorb the rich spicy flavor.
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  Bone Broth Dan Dan Noodles

  Bone broth dan dan noodles use a rich broth made from pork or beef bones, served with cooked thin noodles and topped with seasoned minced meat, crushed peanuts, green onions, garlic, chili oil, sesame sauce, and soy sauce.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Fresh Sliced Boiled Wagyu Beef

  Freshly sliced boiled beef tenderloin (Niu Diao Long) is made from the tenderloin portion of beef, sliced thinly and quickly blanched in boiling water. It is then cooked together with bean sprouts, greens, and other vegetables in a specially prepared spicy and numbing broth. The dish features tender meat and a rich, flavorful soup.

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