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Meizhou Dongpo Sichuan Cuisine (Longhua Road Branch)

Sichuan cuisine · ⭐ 4.6

No. 2618 Longhua Road, Longhua Vanke Center, Basement Level 2 (B2), Unit B2N51, at the North-South Connecting Corridor

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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  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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  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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  Sichuan-Style Boiled Beef Tenderloin

  A spicy Sichuan dish featuring tender beef slices cooked in a rich, numbing chili oil sauce with vegetables.
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  Stir-fried Pork Rinds with Sichuan Cabbage

  A dish made with pork cracklings and Chinese cabbage hearts. Sliced cabbage is stir-fried with fragrant cracklings and seasonings, absorbing the rich aroma and achieving a crisp-tender texture.
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  Oil渣 Beef Heart Cabbage

  A Chinese home-style dish made with pork cracklings and beef heart cabbage, stir-fried for a savory, crunchy flavor.
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  Fried Tangyuan

  Deep-fried glutinous rice balls are a Chinese snack made from glutinous rice flour dumplings that are fried in oil. The dumplings are typically filled with sweet fillings such as black sesame, red bean paste, or peanut butter, wrapped in a glutinous rice skin, and then deep-fried until the outer layer turns golden and crispy while the inside remains soft and chewy. Proper oil temperature control is essential during preparation to avoid burning the outside while leaving the inside undercooked.
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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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  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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  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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