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in巷乐山•跷脚牛肉•川菜(宽窄巷子店)

小吃快餐 · ⭐ 4.3

No. 8 Kuanxiangzi (Broad Alley)

Dishes

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  Le Shan Crispy Pork Strips

  Le Shan crispy pork is a deep-fried snack made primarily from pork. Lean pork is cut into strips or slices, marinated with seasonings, coated in a starch batter, and fried in hot oil until golden and crispy. The dish is crunchy on the outside and tender inside.
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  Le Shan Leaping Beef Hot Pot

  A traditional Sichuan dish from Leshan, featuring beef and offal simmered in a bone broth with vegetables, known for its rich flavor and clear broth.
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  Ice Tangyuan

  Ice Tangyuan is a dessert made primarily from glutinous rice balls and various fruits. The preparation involves boiling the rice balls, cooling them in cold water, then adding ice cubes and diced fruits, and finally drizzling with condensed milk or syrup.
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  Jiazhou Sweet Skin Duck

  Jiazhou Sweet Skin Duck is a traditional Sichuan dish made by marinating duck, air-drying, and coating with a special sugar glaze before frying to achieve a crispy, sweet crust and tender meat.
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  Clear Soup Dumplings

  Clear soup wontons are dumplings filled with a mixture of pork and vegetables, wrapped in thin dough made from flour and shaped by hand into a purse-like form. After boiling, they are served in a clear broth typically prepared by simmering chicken or pork bones, seasoned with green onions, ginger threads, and a pinch of salt. The result is a fresh and delicious dish with delicate wrappers and tender filling.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Steamed Pork Intestines with Rice Flour

  Steamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Stewed Beef Offal with翘脚

  Skewered beef offal is a Chinese dish featuring beef organs like tripe, intestines, lungs, and heart, simmered with spices until tender and flavorful.
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  Lifting Foot Beef

  A Sichuan dish featuring thinly sliced beef cooked in a spicy and numbing broth, often served with vegetables like bean sprouts and cabbage.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Spicy Chicken in Broth

  Baba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.
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  Spicy Blood Slices

  Spicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.

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