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Quan Niu Jiang·Leshan Qiao Jiao Niu Rou (Jin An Huan Yu Hui Dian)

Sichuan cuisine · ⭐ 4.8

No. 55 Heping West Road Courtyard, Building 2, Basement Level B130

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 Leaping Beef

  Le Shan Leaping Foot Beef is a dish made primarily with beef, combined with offal, bean sprouts, and cabbage, all simmered together. It is mainly prepared by slowly stewing beef bones to create a rich broth, then adding beef and offal for extended cooking, resulting in tender, flavorful meat and a rich, savory soup.
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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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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Chuan-Yu Mao Xue Wang

  Chuan-Yu Maoxuewang is a hot pot dish featuring duck blood, tripe, yellow throat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with beef tallow base, added to broth, and simmered until flavorful.
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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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  Brown Sugar Date Cake

  Red sugar date cake is a traditional dessert made primarily from red dates and brown sugar. The red dates are pitted and chopped, then mixed with brown sugar, flour, eggs, and other ingredients, stirred evenly, and steamed in a mold. The finished product has a deep brown color, a soft texture, and a natural sweet aroma from the red dates.
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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 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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