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Quan Pin Niu Qiao Jiao Niu Rou (Shuang Wei Dian)

Sichuan cuisine · ⭐ 3.9

No. 29 Courtyard, Guangqu Road

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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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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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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  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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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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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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  Braised Beef Tripe with翘脚

  Skewered beef tripe is a dish featuring beef tripe as the main ingredient. After cleaning and blanching to remove odor, it's cooked or stir-fried with chili, Sichuan pepper, doubanjiang, and other seasonings to absorb flavor. Garlic, ginger, and green onion may be added for aroma.
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  Stewed Beef Hot Pot

  Qiao Jiao Rou Hun Guo is a hot pot dish featuring pork belly as the main ingredient, combined with tofu, cabbage, and vermicelli. Sliced pork is cooked together with vegetables in a pot using broth or water, seasoned with ginger and scallions.
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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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  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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  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.

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