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Feng Si Niang's Foot-Stretching Beef (Wenjiang Heshenghui Store)

Sichuan cuisine · ⭐ 4.4

Liaoyuan Road, Wenjiang District

Dishes

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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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  Signature Spicy Blood Curd

  Signature blood pudding is primarily made with duck blood, combined with辅料 such as lean pork, bean sprouts, and tofu, and simmered in a rich broth. During preparation, duck blood is cut into pieces and cooked together with the ingredients in a pot, adding appropriate seasonings and slowly stewing until fully flavored.
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  Sweet Skin Duck

  A specialty dish made from duck that is marinated, air-dried, and deep-fried to achieve a crispy skin and tender meat with a sweet-savory flavor.
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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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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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  Brain Tofu Stew

  Brain tofu stew is a dish primarily made with pig brain and tofu. After cleaning the pig brain, it is cooked together with tofu cubes in a pot, adding适量 water and seasonings, then slowly simmered over low heat so that the tofu absorbs the rich aroma of the brain, creating a flavorful and hearty dish.
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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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  Stewed Beef with翘脚

  Stilt-legged beef stew is a simmered dish primarily made with beef, typically served with offal, bean sprouts, and cabbage, slow-cooked in beef bone broth or high-quality stock. Ginger slices and scallions are added during cooking for seasoning.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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