The spicy chicken at Dongpo restaurant.
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Jonathan Gold reviews Dongpo

The spicy chicken at Dongpo restaurant.
The spicy chicken at Dongpo restaurant. (Mariah Tauger)
Jonathan Gold reviews Dongpo

Dongpo restaurant’s sweet and sour red tilapia. 

 (Mariah Tauger / For The Times)
Jonathan Gold reviews Dongpo

A pork bun at Meizhou Dongpo Restaurant.

 (Mariah Tauger / For The Times)
Chef Ted Yang carves the Meizhou duck at Dongpo restaurant.
Chef Ted Yang carves the Meizhou duck at Dongpo restaurant.  (Mariah Tauger / For The Times )
Jonathan Gold reviews Dongpo

Dongpo restaurant’s fresh fish in chile broth.

 (Mariah Tauger / For The Times)
Jonathan Gold reviews Dongpo

The minced chicken pudding in soup at Dongpo restaurant. 

 (Mariah Tauger / For The Times)
The Mapo tofu dish at Dongpo restaurant.
The Mapo tofu dish at Dongpo restaurant.  (Mariah Tauger / For The Times )
Jonathan Gold reviews Dongpo

Patrons dine at Dongpo restaurant.

 (Mariah Tauger / For The Times)
Jonathan Gold reviews Dongpo

A chef carves the Meizhou roast duck at Dongpo restaurant.

 (Mariah Tauger / For The Times)
Jonathan Gold reviews Dongpo

Patrons dine at Dongpo restaurant.

 (Mariah Tauger / For The Times)
A pot of hot tea at Dongpo restaurant.
A pot of hot tea at Dongpo restaurant.  (Mariah Tauger / For The Times )
Jonathan Gold reviews Dongpo

Awaiting diners at Dongpo restaurant.

 (Mariah Tauger / For The Times)
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