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Xiang Ji Qiujiao Beef (Juanchengyuan Branch)

Hot pot · ⭐ 3.5

No. 46 Heshun Third Lane (290 meters on foot from Exit C of Pitong Metro Station)

Dishes

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  Spiced Beef Head Salad

  Cold-marinated beef head meat is a chilled dish featuring beef head as the main ingredient. After blanching and slow-cooking until tender, it's sliced or shredded and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sesame oil, and chili oil. No heating is involved in preparation, preserving the original flavor.
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  Cold-Mixed Yak Lung Slices

  A dish made from fresh yak lung, blanched and sliced, then tossed with garlic, ginger, scallions, cilantro, chili oil, vinegar, and soy sauce for a crisp, savory flavor.
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  Tripe and Blood Curd Stir-Fry

  A classic Sichuan dish made with fresh tripe and duck blood, stir-fried with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
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  Braised Beef

  Braised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
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  Beef Hot Pot Mix

  Beef hot pot mix includes various beef parts such as beef shank, beef brisket, and beef tongue, combined with vegetables and seasonings, simmered slowly for rich flavor.
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  Secret-Recipe Dry Chili Sauce

  A spicy dry chili sauce made from a blend of chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
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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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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Radish Soup

  Radish soup is a soup dish primarily made with radishes, and it's simple to prepare. Wash the radishes, cut them into pieces, and boil them with an appropriate amount of water. Then reduce the heat and simmer slowly until the radishes become tender. Season with salt and serve.
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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 with翘脚

  Stilt-legged beef stew is a simmered dish primarily made with beef, typically served with offal, bean sprouts, and cabbage, slow-cooked in beef bone broth or high-quality stock. Ginger slices and scallions are added during cooking for seasoning.
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  Mixed Beef Hot Pot

  Mixed beef hot pot is a Chinese hot pot dish mainly made with beef and various ingredients. It includes beef, vegetables, and soy products, cooked by stewing, with a delicious flavor.

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