Chef 1996

Chef 1996 commemorates the first Meizhou Dongpo restaurant, founded in 1996, celebrating Sichuan culinary heritage. Led by founders Wang Gang and Liang Di, the restaurant highlights authentic Sichuan flavors crafted from seasonal, high-quality ingredients.

Designed like a home with courtyards, tea rooms, and private dining, Chef 1996 offers a warm, immersive experience. Each dish connects diners to the season, the city, and the chef’s care, creating a memorable journey through Sichuan cuisine and culture.

Signature Dishes

Qingyu Pork Sausage

From the rare Qingyu pig breed. Steamed and sliced tableside to keep all the juices. The fat is clear and fragrant. The salty flavor is especially good.

Camphor Tea Smoked Duck

A Beijing roast duck style combined with Sichuan camphor tea smoking. Crispy skin and tender meat paired with a bright citrus jam made from hybrid “Shiranui” oranges. Fresh, rich and addictive.

Stir-fried Liver and Kidney

Cooked in just eight seconds. Perfect knife cuts and very tender, without any strong organ taste.

Golden Panda Dongpo Pork

Premium pork belly that is soft but holds its shape. Rich and flavorful without being greasy. Served with pickled and fresh long beans for a sweet and salty finish.