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Feng Si Niang Steamed Beef (Zhongding International Branch)

Sichuan cuisine · ⭐ 4.2

No. 316, Jinshi Road, Liujiang Subdistrict, Zhongding 316 Project, Shop No. 8-1-4

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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  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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  Blanched Cabbage

  A simple and healthy dish made by quickly blanching napa cabbage in boiling water, often seasoned with garlic and soy sauce.
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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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  Rice Dipping Sauce

  A dish where rice balls are dipped into a savory sauce made from soy sauce, vinegar, garlic, and chili oil, offering a flavorful and satisfying bite.
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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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  Steamed Beef

  Steamed beef is a Chinese dish made by steaming beef with seasonings like ginger, scallions, and soy sauce, resulting in tender and flavorful meat.
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  Stewed Beef with Raised Foot

  Qiao Jiao Niurou Zhongguo is a hot pot dish primarily made with beef, combined with offal, bean sprouts, cabbage, potatoes, and other ingredients stewed together. The beef and offal are slowly simmered for a long time, resulting in tender and flavorful meat. The broth is typically made by simmering beef bones, spices, and doubanjiang (fermented broad bean paste), creating a rich and aromatic flavor.
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  Stewed Beef with Elevated Feet

  Qiao Jiao Beef Stew is a dish made with beef as the main ingredient, combined with offal, tofu skin, potatoes, and cabbage, slowly simmered to make the beef tender and flavorful with rich broth.
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  Stewed Beef Offal

  Freshly braised beef offal dish made with牛杂 (including tripe, intestines, and lungs), cleaned and simmered with spices to absorb rich flavors, resulting in a soft, layered texture.
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  Fresh Braised Beef

  Fresh braised beef is a dish made with fresh beef, blanched and then simmered with scallions, ginger, garlic, and other seasonings. Beef chunks are seasoned with soy sauce, cooking wine, star anise, cinnamon, and slow-cooked until tender with rich broth.

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