New branch, but same old recipe for success

Meizhou Dongpo Restaurant has a reputation in Beijing for offering reasonably priced, authentic Sichuan specialties. The restaurant named after a southwestern Sichuan city recently opened a new branch at Tuanjiehu, just along East Third Ring Road, which is packed at dinnertime.

Sichuan sausage never fails to hit the mark as an appetizer. The restaurant usually serves two flavors - "spicy" and "original". I prefer the "original", finding the "spicy" one, well, a little too spicy.

The tongue-numbing chicken comes with fresh red and green chili rings, as well as fresh dark-green pepper, giving the chicken chops a delicious pungency. Fried garlic leaf with preserved pork is a classic Sichuan dish, and goes well with rice, although the meat looked a bit fatty.

The steamed grouper is quite a winner and the tea-smoked duck appeared less greasy than usual. Deep-fried fish head, a new dish, has a nicely crisp texture. The fish head can be chewed and swallowed, but was a little too oily.

For more classic Sichuan specialties, try North Sichuan starch noodles, a spicy cold appetizer, fish boiled in spicy soup, dandan noodles, and kongpao diced chicken.

The restaurant is better than average, although the tables are set rather close to one another. There is a public dining area on the 1st floor, and private rooms on the 2nd. It is possible to spend an average 60-70 yuan per person, which is good value for money, considering the location.

Daily 11 am-9 pm. Dim sum available until 4 am. Building 1, Tuanjiehu Dongli, along East Third Ring Road, Chaoyang district. Tel: 8598-0158