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Quan Pin Niu • Qiao Jiao Niu Rou (Shi Li Bu Dian)

Sichuan cuisine · ⭐ 4.1

Building 32, Bailingzhuang Nanli

Dishes

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  Le Shan Bamboo Chicken

  Leshan Bāngbàng Jī is a cold dish primarily made with chicken. It uses boiled chicken thigh or breast meat, shredded into strips and mixed with seasonings such as Sichuan peppercorns, chili oil, garlic, ginger, green onions, and cilantro. The dish is characterized by its tender chicken and richly aromatic, spicy flavor.
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  Sichuan Dan Dan Noodles

  Sichuan Dan Dan Noodles is a traditional Sichuan noodle dish made primarily with thin noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried minced pork and mung bean sprouts, then drizzled with a specially prepared spicy and numbing sauce before serving.
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  Plum Ice Jelly

  Plum ice jelly is a cold dish made with ice jelly as the main ingredient, paired with brown sugar syrup, fruit cubes, and osmanthus. The ice jelly is made by boiling pseudowintergreen leaves or mesona herb and then cooling it to solidify, offering a smooth texture. Brown sugar syrup adds sweetness, while fruit cubes and osmanthus enhance aroma.
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  Special Fried Rice

  Special fried rice made with rice, eggs, vegetables (like carrots, peas, corn), and meat (such as ham, chicken, or shrimp). Rice is first fluffed, then ingredients and seasonings are added and stir-fried over medium heat until cooked through.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Premium Leaping Beef

  Premium beef shank dish made with beef shank, bones, offal, and spices, slowly stewed until tender. Key steps: blanching to remove odor, stir-frying seasonings, then simmering until meat is soft, finally sliced and served.
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  Fried Tofu Skewers

  Spiced tofu skewers with vegetables and meat, grilled in a special broth. The tofu absorbs the rich flavor and becomes soft, creating a layered taste experience.
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  Leaning-leg Beef Noodles

  Cross-legged beef noodle soup is made with beef shank and offal, slow-cooked with various spices and seasonings. Noodles are usually hand-pulled or alkaline noodles, added to the beef broth, then topped with stewed beef and offal, finished with green onions and cilantro.
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  Glutinous Rice Balls in Fermented Rice Soup

  Glutinous rice balls in sweet fermented rice wine soup are a traditional dessert made primarily from glutinous rice flour dumplings cooked with sweet rice wine (also known as fermented glutinous rice). The dumplings are typically round, with a soft and chewy outer skin, and fillings can include sesame or red bean paste. To prepare, boil the dumplings in water until they float to the surface, then add sweet rice wine and an appropriate amount of sugar for flavoring. Stir well and serve immediately.
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  Braised Duck with Konjac

  Konjac Duck Stew is a dish primarily made with duck meat and konjac. After cutting the duck into pieces and blanching to remove any odor, it is cooked together with konjac cubes in a pot, adding seasonings such as soy sauce, cooking wine, and ginger slices. It is slowly stewed until fully flavored. Konjac has a smooth texture that absorbs the rich aroma of the duck, resulting in a flavorful and satisfying dish.

Reviews

• Skyler_21
  Came here a few years ago to try the beef hotpot at this place in Shili Pu, and walking by today I noticed they're still open so obviously I had to come back. The setup inside looks the same as before, and since it was past the usual lunch rush it wasn't too crowded. We ordered the signature braised beef hotpot and the husband-and-wife lung slices. The beef was still super tender, and if you like things on the heavier side just dip it in the sauce they give you. The broth was really flavorful too, I ended up having two bowls of rice with it and was sweating buckets haha. We also added some extra beef offal on the side and that was delicious, honestly the whole pot was the perfect amount for two people. The lung slices though were kinda hit or miss, not a ton of meat and way too much cucumber, plus the slices were all cut at different thicknesses which was a bit sloppy. As a little side dish it's whatever, didn't really ruin anything. The staff was super friendly though, since it was quiet they ended up just chatting with us while we ate and even walked us through how they cook the beef. When we paid they told us how to get the discount too, genuinely warm people, felt like chatting with old friends from Sichuan. Would definitely come back again.