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Qian Xiao Jiang Juicy Beef Rice (Xiangshan Shipu Branch)

小吃快餐 · ⭐ 3.4

No. 187 Nanping Road

Dishes

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  Beef with Extra Potatoes

  Beef with extra potatoes is a dish mainly made with beef and additional potatoes. The beef is usually fried or stir-fried first, then cooked together with potatoes, resulting in a tender texture and rich flavor.
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  Handmade Crispy Pork Strips

  Handmade crispy pork strips made from pork tenderloin, sliced into strips, coated with starch and egg, then deep-fried until golden and crunchy. A touch of salt and pepper enhances the flavor.
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  Signature Juicy Beef Rice

  Tender beef stir-fried with secret sauce, served over fragrant rice for a rich and satisfying meal.
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  Pickled Chili Pork Stir-fry in Clay Pot

  A spicy stir-fry of pork strips with pickled chili and vegetables, served in a clay pot for rich flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Red Bean Soup

  Red bean soup is made primarily from red beans and water. After soaking, the beans are boiled until soft, then sweetened with a small amount of rock sugar or brown sugar to create a thick, sweet soup.
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  Old Chengdu Spicy Beef

  Old Chengdu Spicy Beef is a dish made with beef shank, paired with bean sprouts and lettuce, simmered in a secret spicy麻 (ma) sauce. Sliced or cubed beef is cooked with vegetables in a broth seasoned with doubanjiang, Sichuan peppercorns, and chili.
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  Old Chengdu Spicy Duck Intestines

  A Sichuan specialty dish featuring fresh duck intestines quickly blanched in a spicy broth, seasoned with chili, Sichuan peppercorns, garlic, and more for a bold, numbingly spicy flavor.
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  Sichuan-style Duck Blood Hot Pot

  A classic Sichuan dish featuring tender duck blood cooked in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms.
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  Minced Pork with Eggplant Stew

  Stir-fried minced pork with eggplant, a dish where eggplant is boiled until tender, then mixed with seasoned minced pork and simmered.
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  Mango Yogurt Can

  Mango Yogurt Can is a portable dessert. It is made primarily from fresh mango pulp and fermented dairy products. The ingredients are mixed, homogenized, then sealed in a metal pull-tab can and pasteurized to extend shelf life. The final product has a smooth, paste-like texture, combining the fruity aroma of mango with the mild acidity of dairy. It can be consumed directly and is best served chilled.
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  Tofu Soup

  Furong soup is made primarily with eggs, cooked with water or broth. The egg mixture forms a delicate, fluffy texture when heated, often served with ham, shrimp, and mushrooms. It has a smooth texture and clear broth.
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  Soft-boiled Egg

  A sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.
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  Sour Spicy Pickled Pepper Bullfrog Stew

  A spicy and sour stew made with bullfrog and pickled chili peppers, known for its rich flavor and tender texture.
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  Crispy Chicken Cutlet

  Crispy chicken cutlets made from breast meat, marinated and coated in starch or flour, then fried until golden and crunchy. The outside is crispy while the inside remains tender.

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