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全牛匠·乐山跷脚牛肉(高新万达店)

Sichuan cuisine · ⭐ 4.5

Northeast side of the intersection of Tangyan Road and Mutasi West Road

Dishes

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  Le Shan Wolf Tooth Potato

  Le Shan Wolf Tooth Potato is a specialty snack primarily made from potatoes. The potatoes are cut into a wolf-tooth shape, then fried or pan-fried, and finally stir-fried with seasonings such as chili, Sichuan peppercorns, garlic, and green onions to fully absorb the flavors. The finished dish has a crispy exterior and tender interior, offering a rich and diverse texture.
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  Le Shan Sweet Skin Duck

  Le Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
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  Le Shan Bo Bo Chicken

  Leshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
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  Le Shan Intangible Cultural Heritage Sweet Skin Duck

  Le Shan intangible cultural heritage sweet-skinned duck uses premium ducks, marinated, air-dried, then fried until crispy. Coated with a sweet sauce made from brown sugar, rock sugar, and spices, creating a fragrant, crunchy outer layer and tender, juicy meat inside.
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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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  Sichuan Ice Jelly

  Sichuan ice jelly is a traditional Sichuan dessert made primarily from ice jelly and brown sugar syrup. The ice jelly is made from ground cherry seeds and has a smooth, tender texture. It is typically mixed with brown sugar syrup and garnished with crushed peanuts, sesame seeds, dried fruits, and other toppings. For best results, serve chilled.
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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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  Home-style Twice-Cooked Pork

  Home-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
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  Sichuan-style Cold Tofu Noodles

  Sichuan-style cold tofu jelly is a chilled dish made primarily from mung bean starch or pea starch, boiled, cooled, and then cut into strips or cubes. It is typically mixed with seasonings such as chili oil, garlic paste, soy sauce, vinegar, Sichuan pepper powder, and cilantro before serving.
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  Chuan-Yu Jianghu Maoxuewang

  A spicy and numbing dish from Sichuan and Chongqing, featuring duck blood, beef tripe, and other ingredients simmered in a rich, fiery broth.
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  Mapo Tofu

  A classic Sichuan dish made with soft tofu, minced meat, and spicy chili sauce, known for its bold, numbing heat and savory flavor.
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  Chuanxi Baizi Sweet Potato Skin Twice-Cooked Pork

  Twice-cooked pork with sweet potato skin from Chuanxi Baizi is made primarily with fatty pork belly, stir-fried with sweet potato skins. The pork is first boiled and sliced, then stir-fried with the skins and seasonings like doubanjiang and garlic. The dish features a bright red color, rich aroma, and a balanced spicy-savory flavor.
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  Le Shan Leaping Foot Beef

  A traditional Sichuan dish from Leshan, featuring beef and offal simmered in a rich bone broth, known for its spicy and numbing flavor.
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  Signature Beef Hot Pot with翘脚

  The signature Qiao Jiao Beef Hot Pot is primarily made with beef shank, beef tripe, and beef tendons, paired with side ingredients such as potatoes, white radish, and bean sprouts, all simmered in a rich beef bone broth. The preparation begins by blanching the beef to remove any odor, then slow-cooking it together with spices. Finally, the side ingredients are added and further stewed until fully infused with flavor.
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  Extra Toppings Hand-Pressed Ice Jelly

  Hand-pulled ice jelly with various fruits, beans, coconut bits, and other rich toppings, offering a cool, smooth texture and moderately sweet taste.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Tomato Stringy Creamy Egg

  Fresh tomatoes and eggs are the main ingredients. Tomatoes are chopped and stir-fried until soft and juicy, then mixed with beaten eggs and quickly cooked into smooth, tender egg curds with a stringy texture. The dish has a balanced sour-sweet taste and rich egg aroma.
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  Mother's Kidney Bean and Pig Trotter Soup

  A comforting soup made with pig trotters and kidney beans, slow-cooked to tender perfection for a rich, savory flavor.
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  Tofu and Fish in Spicy Sauce

  A spicy Sichuan dish featuring tender fish and soft tofu, simmered in a rich, numbingly hot sauce with chili and Sichuan peppercorns.

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