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Qian Niu Dao Za Za Beef (Xi'an First Store)

Sichuan cuisine · ⭐ 4.8

Lao Caichang Creative Block, Jianguomen (first building on Shuncheng Lane inside Jianguomen)

Dishes

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  Qian Niu Dao Braised Beef Tendon

  Braised beef tendon made from beef tendons using a braising technique. Firm and elastic texture with rich braised aroma and savory, slightly salty taste.
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  Sizzling Beef with Chili and Sichuan Pepper

  A spicy Sichuan-style dish featuring tender beef stir-fried with chili, Sichuan pepper, and aromatic spices.
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  Milk-flavored Rice Gruel

  Rice milk is made from rice, soaked and ground, then cooked with water. Milk or dairy products are added for aroma and texture, resulting in a thick liquid often enjoyed as breakfast or dessert.
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  Chengdu Spicy and Aromatic Hot Pot

  Chengdu-style spicy and fragrant hot pot is made by stir-frying a base with beef tallow and various spices, then adding fermented broad bean paste, Sichuan peppercorns, chili, ginger, garlic, and cooking beef, tripe, duck blood, and vegetables in the broth for a rich, flavorful soup.
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  Spicy Beef Bits

  Zha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
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  Sweet Rice Wine Ice Tofu Pudding

  Sweet rice wine chilled tofu pudding is a dessert made by using soybean curd as the base, flavored with sweet rice wine (fermented glutinous rice wine), and then chilled in the refrigerator until cold. The main ingredients include soy milk, coagulant (such as gypsum or brine), sweet rice wine, and sugar. To prepare it, first boil the soy milk and add the coagulant to form tofu pudding. After cooling, mix in the sweet rice wine and sugar evenly, then refrigerate to set.
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  Intangible Heritage Pickled Vegetables

  Traditional fermented vegetables made using time-honored methods, featuring a tangy and spicy flavor profile.
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  Inherited Acid Soup Pot

  A traditional fermented acid soup base is used as the foundation, combined with fresh meats and vegetables, slow-cooked to create a rich, tangy flavor.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Cut Tender Beef

  Freshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.
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  Freshly Sliced Pork Assortment

  A dish featuring fresh slices of premium pork cuts like belly and neck meat, marinated in a secret sauce for rich flavor and tender texture.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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