Since the decline of South Beauty in 2013, Meizhou Dongpo Restaurant has become a veritable chain leader in the domestic Sichuan cuisine industry, with more than 100 branches all over the country. As early as 1999, the restaurant has established a central kitchen distribution - all the food that can be produced and distributed in a standardized manner will be processed by the central kitchen and then sent to each store for further production. Although the form of the central kitchen ensures the unity of taste, it weakens the influence of the chef on the finished product, resulting in a warm taste without personalization.

The founders Wang Gang and Liang Di are both chefs, under the tutelage of Marshal Ye Jianying's private chef and state banquet master Gan Guoqing, and most of the dishes in Meizhou Dongpo are developed by them. The Dongpo chicken bean curd is a complex dish for the state banquet, the chicken breast is beaten into a puree, carefully cooked, and then served with the clear and delicious broth cabbage. Dongpo roast duck, which is cold in other cities, is very popular in Wuhan, this roast duck is very Beijing-flavored, and the six small plates on the table are filled with green onions, cucumber strips, vegetable cubes, sweet sauce, Fu spicy sauce and white sugar, and the chef slices the skin on the spot, and wraps the duck meat and seasonings in the dough to eat. The selected camphor tea duck skin is uniform in color, crispy and fragrant, and then drink a bowl of duck rack soup after eating, which is refreshing and delicious.

The three Dongpo signature dishes are also the signature works of the store that have been preserved for many years. The meat of Yipin Dongpo is fat and lean, and the translucent meat skin is red and bright; Dongpo elbow is poopy but not rotten, and the taste is soft and glutinous; Meizhou Dongpo sausage has two flavors, spicy and Cantonese, with a strong taste and the more you chew, the more fragrant it is. In addition to several classic dishes, Meizhou Dongpo also serves seasonal dishes according to the change of seasons. Bamboo shoots in spring, bamboo sunflower in summer, pumpkin in autumn, pea tips in winter, several ingredients are only boiled or lightly stir-fried to highlight the original flavor of fresh ingredients. Diners can enjoy the taste of the season here, no matter what time of year it is.

Meizhou is the ancient name of Meishan City, Sichuan Province, and it is also the hometown of the great writer Mr. Su Dongpo, from which the name of Meizhou Dongpo comes from. The dining room is decorated with literati calligraphy and ink, with many ancient books and brushes on the old-fashioned bookshelf in the corner, a dark dining table and navy blue chairs, and a plain white tablecloth and celadon tableware. The environment and service of the two stores in Wuhan are basically the same, there is a gift area next to the main store, selling cooked food gift boxes, Dongpo meat, luncheon meat, sweet roasted white, hot pot base, next meals, sausages, etc. are all authentic flavors of Sichuan. The service staff of the restaurant has been uniformly trained, polite and courteous, and customers can be treated warmly from the moment they enter the door, and the service experience is better.