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Under the Banyan Tree · Yuleshan Qiao Jiao Beef (Bohua Plaza)

Sichuan cuisine · ⭐ 4.1

Room LL1-17, Basement Level 1, Bohua Plaza, No. 188 Cixi Road

Dishes

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  Whole Beef Nourishing Hot Pot

  A hearty hot pot made with beef, bones, and medicinal ingredients like yam and goji berries, slow-cooked for rich flavor and nourishment.
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  Spicy Brain Slices

  Brain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
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  Spicy Duck Blood

  Spicy duck blood is a traditional Chinese dish, primarily made with fresh duck blood. The preparation involves slicing the duck blood, seasoning it with spices and seasonings, cooking it to absorb flavors, and finally stir-frying it with vegetables and other ingredients.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Running Beef

  A stir-fried beef dish with vegetables, known for its tender texture and savory flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Dry-Braised Shiitake Mushrooms

  A Chinese dish made by stir-frying shiitake mushrooms with garlic, ginger, and fermented bean paste until the sauce is thick and the mushrooms are tender yet chewy.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Spicy Beef Stir-fry

  A Sichuan dish featuring tender beef stir-fried quickly with chili peppers and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Tomato and Egg with Baby Bok Choy

  A classic Chinese home-style dish made with fresh tomatoes, eggs, and baby bok choy. Eggs are stir-fried first, then tomatoes are added to simmer, followed by baby bok choy to finish cooking. Tender, flavorful, and nutritious.
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  Classic Beef Hot Pot

  A traditional Sichuan beef hot pot featuring slow-cooked beef and vegetables in a rich, savory broth.
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  Tofu Flower with Beef

  Tofu flower beef is a dish featuring tender tofu and beef, sliced or shredded and cooked together. Seasoned with soy sauce, cooking wine, and starch, then slowly stewed in broth for rich flavor and silky tofu.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

Reviews

• snuggly_amaranth
  Found a quiet spot to chill and ordered the green Sichuan pepper grilled fish — wow, the aroma just hit me right away. The outside was crispy but the inside was so tender it kinda melted in my mouth. And the rice was unlimited refills, which honestly made it even better. Service was super friendly, food came out fast, and the whole place was clean and comfy. Really nice place to just take your time and enjoy. They also had some little snacks on the side you could grab, and those were pretty decent too. Overall super relaxing vibe, I'd definitely come back.