Dongpo restaurant’s sweet and sour red tilapia.
A pork bun at Meizhou Dongpo Restaurant.
Chef Ted Yang carves the Meizhou duck at Dongpo restaurant. (Mariah Tauger / For The Times )
Dongpo restaurant’s fresh fish in chile broth.
The minced chicken pudding in soup at Dongpo restaurant.
The Mapo tofu dish at Dongpo restaurant. (Mariah Tauger / For The Times )
Patrons dine at Dongpo restaurant.
A chef carves the Meizhou roast duck at Dongpo restaurant.
A pot of hot tea at Dongpo restaurant. (Mariah Tauger / For The Times )
Awaiting diners at Dongpo restaurant.
