This unpretentious restaurant specializes in traditional Sichuanese cuisine which offers something for diners of all ages. In a bid to ensure authenticity, the chain flies certain Sichuanese ingredients to branches all over China. The house specialty is the Dongpo rou, a braised fatty pork dish which is said to have been created by Song dynasty poet Su Shi, also known as Su Dongpo. Indeed, the restaurant’s name is a combination of the names of the poet and his Sichuanese hometown. Other dishes to try include the excellent yuxiang qiezi (stir-fried eggplant with chilli, RMB 15) and the tea-flavored roasted duck.
Meizhou Dongpo Restaurant pride stems from the "world" the restaurant founder Mr. Wang Gang, the gratitude of the people of the world – the father of Mr. Wang Gang maimed in the War to Resist U.S. Aggression and Aid Korea. 1983, the State Council to appoint officials to his hometown payment of relief funds, cuisine impress sprouted out of the grantee Give a man to fish than to fish "idea. So as young as 16-year-old Wang Gang will have a chance to Beijing battles, the apprentice of Marshal Ye Jianying kitchen "the presidential chef" and "catering living fossil," said the dean of Sichuan Gan Guoqing masters learn cooking. With tenacity, just a few years, Wang Gang on from a dishwashing Zecai unskilled laborer to become a superb chefs craft.
The opportunities always favors those who are prepared!
"Meizhou, Meishan City, Sichuan Province, the ancient name, here not only is the hometown of Mr. Wang Gang, is also a literary giant, gourmet Su hometown. Combined with Wang Gang was brought up on the Sichuan Dongpo cuisine reverence, the charm of the ancient city of the mind of the ancient pavilions, Mr. Wang Gang into all his hard work and belongings of the first restaurant named "Meizhou Dongpo Restaurant . "