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QuanniuJiang·LeshanQiaoJiaoNiuRou (Wei Gongcun Dian)

Sichuan cuisine · ⭐ 4.7

No. 16, Minzu University North Road, Weigongcun

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 Street Fried Skewers

  Le Shan street fried skewers are a snack made by frying various ingredients that have been threaded onto bamboo sticks. Main ingredients include vegetables, meats, and seafood, commonly potatoes, lotus root slices, chicken strips, tofu skin, and squid. After being threaded onto bamboo skewers, the ingredients are deep-fried in hot oil until golden and crispy on the outside. They can be enjoyed by dipping into seasonings such as chili powder, cumin powder, and sesame seeds.
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  Le Shan Bo Bo Chicken

  Leshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
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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-style Maoxuewang

  A classic Sichuan dish made with duck blood, beef tripe, and other ingredients simmered in a spicy numbing broth. Known for its bold flavors and rich aroma.
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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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  Sichuan-Style Meat Broth Rice

  Sichuan-style meat broth rice is a rice dish made with pork or beef, and seasoned with scallions, ginger, garlic, and other seasonings, cooked in broth. It has a fresh and rich flavor with a thick soup.
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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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  Rose Sweet Rice Wine Ice Tofu Pudding

  Rose sweet rice wine jelly is a cold dessert made with soft tofu, rose syrup, and glutinous rice wine. Tofu is cut into small pieces, chilled, then mixed with rose syrup and rice wine, topped with a few osmanthus blossoms or rose petals.
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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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  Braised Beef Hot Pot with翘脚

  Qiao Jiao Beef Hot Pot features beef shank and offal, paired with bean sprouts, cabbage, potatoes, and secret spices, slowly stewed to tender perfection.
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  Stewed Beef with Noodles

  Qiao Jiao Rou Hun is a dish featuring pork as the main ingredient, typically using pork belly or lean meat slices cooked with vegetables like cabbage and bean sprouts. The meat is blanched to remove odor, then simmered slowly with ingredients until tender and flavorful.

Reviews

• twilight_colobus
  The beef was so tender it literally melted in my mouth, super flavorful and just fell apart. The broth had been simmered for 8 hours with beef bones and herbs and it really shows — light and a little sweet, not greasy at all, and honestly so warming on the stomach. The cabbage on the side had soaked up all that broth and it was the perfect thing to cut through the richness. Service was fast and the staff actually came by to let us know we could get more soup whenever, which was a nice touch. The place itself was clean and bright with wooden tables and warm yellow lighting, really cozy vibe. The beef with the dry chili dip was insanely good — spicy and numbing in the best way. So many layers of flavor going on, left the table totally satisfied. Would come back for sure.