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Qian Niu Dao Zha Zha Beef (Xi'an Polytechnic University Branch)

Sichuan cuisine · ⭐ 4.6

Southeast corner of the intersection north of the east gate of Xi'an University of Technology, Xuefu Block, Nos. 1-4, 1-5, and 1-6, Wei Yang District

Dishes

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  Braised Beef Tendon

  A dish made by slow-cooking beef tendon in a seasoned broth until tender, resulting in a rich and savory flavor.
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  Braised Beef Tripe

  Stewed beef tripe is a traditional dish featuring beef tripe as the main ingredient. The preparation involves cleaning the tripe thoroughly, then simmering it in a seasoned braising liquid made from soy sauce, cooking wine, and spices until it becomes flavorful and tender. Finally, it is removed from the pot, sliced, and ready to eat.
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  Spicy Beef Bits

  Zha Zha Beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After cutting into pieces, it's stir-fried with bean sprouts, onions, and green peppers. First, blanch the beef to remove odor, then sauté garlic, ginger, and chili in oil. Add the beef and stir-fry, followed by quick cooking with vegetables and seasoning.
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  Stuffed Egg

  A traditional Chinese dish made by steaming egg mixture in bamboo tubes or molds, resulting in a tender and nutritious texture.
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  Herbal Beef Bone Soup

  A nourishing soup made by simmering beef bones with medicinal herbs like goji berries, angelica, and astragalus for a rich, savory flavor.
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  Guizhou Sour Soup Base

  Guizhou sour soup base features local sour broth as its main flavor, with key ingredients including tomato, Sichuan pepper, chili, glutinous rice flour, and fermented sour broth. After sautéing tomatoes, the sour broth is added, followed by chili and glutinous rice flour to blend, then boiled into a thick soup base.
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  Sweet Rice Wine Ice Tofu Pudding

  Sweet rice wine chilled tofu pudding is a dessert made by using soybean curd as the base, flavored with sweet rice wine (fermented glutinous rice wine), and then chilled in the refrigerator until cold. The main ingredients include soy milk, coagulant (such as gypsum or brine), sweet rice wine, and sugar. To prepare it, first boil the soy milk and add the coagulant to form tofu pudding. After cooling, mix in the sweet rice wine and sugar evenly, then refrigerate to set.
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  Traditional Fermented Sour Soup

  Traditional fermented sour soup made using time-honored methods, featuring pork, pork bones, pickled vegetables, chili, ginger, and various spices. Ingredients are naturally fermented in old jars for a rich, aromatic flavor.
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  Bamboo Shoot Firecracker

  Firecracker Bamboo Shoots is a dish made primarily from fresh, tender bamboo shoots, combined with minced pork, scallions, ginger, and garlic. The bamboo shoots are cut into segments, blanched to remove bitterness, then stir-fried with the minced pork. Seasonings are added and the mixture is simmered until fully flavored, then reduced to a glossy finish. The finished dish has a clear, bright color and a crisp, tender texture.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Cut Tender Beef

  Freshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.
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  Freshly Sliced Pork Assortment

  A dish featuring fresh slices of premium pork cuts like belly and neck meat, marinated in a secret sauce for rich flavor and tender texture.

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