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Quande Le Shan County Foot Massage Beef (Du Fu Thatched Cottage Store)

Sichuan cuisine · ⭐ 4.6

No. 5-5 Mu Dian Road (opposite Qingyang District Patrol and Anti-Explosion Police Unit)

Dishes

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  Le Shan Leaping Beef

  Le Shan Leaping Foot Beef is a dish made primarily with beef, combined with offal, bean sprouts, and cabbage, all simmered together. It is mainly prepared by slowly stewing beef bones to create a rich broth, then adding beef and offal for extended cooking, resulting in tender, flavorful meat and a rich, savory soup.
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  Cold Rice Cake

  Cold rice cake is a traditional dessert made from glutinous rice flour, water, and sugar, mixed evenly and steamed. After steaming and cooling, it's cut into small pieces and served with brown sugar syrup, osmanthus paste, or coconut milk.
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  Spicy Beef Head Salad

  A cold dish made from braised beef head, sliced and tossed with chili oil, Sichuan pepper, garlic, and cilantro for a spicy and savory flavor.
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  Spicy Pepper and Eggplant Stir-fry

  Lai Jiao Qie Zi is a dish made primarily from eggplant and green pepper. Eggplant is sliced and steamed, green pepper is roasted, peeled, and mashed. The two are mixed with seasonings like salt, garlic, and sesame oil, then ground together in a mortar to form a unique texture.
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  Spicy Beef Liver

  A Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Beef Tendon (Bowl)

  A dish made with beef tendon, slow-cooked until tender and served in a bowl with rich broth.
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  Special Blood Curd

  A Sichuan dish made with duck or pig blood, cooked in a spicy and numbing broth with vegetables like bean sprouts and tofu, known for its smooth texture and bold flavor.
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  Chinese cabbage

  Chinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
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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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  Bok Choy Stir-fry

  A simple stir-fried dish made with fresh cabbage, known for its crisp texture and mild flavor.
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  Fried Tofu with Brain

  A Sichuan dish made by simmering soft tofu and pig brain in a savory sauce, resulting in a rich, tender flavor.
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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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