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牛小渡跷脚牛肉(中和店)

Sichuan cuisine · ⭐ 4.7

Room 109, 1st Floor, Building 2, Xiangxiangxie International Phase III Plaza, No. 276, Zhongbai Road

Dishes

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  Signature Blood Curd Dish

  A spicy and flavorful dish made with fresh pig's blood, tofu, vegetables, and chili peppers, stir-fried to perfection.
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  Signature Blood Cake

  A traditional Sichuan dish made with pig, duck, or beef blood simmered in pork bone broth, known for its smooth texture and savory flavor.
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  Spicy Beef Liver

  A Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
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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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  Crispy Fried Pork Strips

  Fried pork slices, known as 'Xiaosu Rou', is a traditional dish made primarily from pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crisp outer layer.
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  Stir-Fried Beef Strips

  A dish of thinly sliced beef stir-fried quickly with vegetables, known for its tender texture and savory flavor.
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  Stir-fried Tripe

  A spicy Sichuan dish made by quickly stir-frying pig or cow tripe with chili, garlic, and ginger for a crisp and aromatic flavor.
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  Bowl Beef

  A spicy Sichuan dish made with beef stewed in a rich, aromatic sauce and served in small bowls.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Meat Mixed Pot

  Meat Mixed Pot is a stew made with various meats as the main ingredients, usually including pork, beef, and chicken. The meats are cut into pieces and cooked together with seasonings in a small pot until the meat becomes tender and the broth is rich.
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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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  Leaning Leg Beef and Offal

  A traditional Sichuan dish made with beef and offal, slow-cooked in a rich, spicy broth.
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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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