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Feng Si Niang Qiujiao Beef (Jinsha Tianjie Branch)

Sichuan cuisine · ⭐ 4.4

Jinsha Tianjie Shopping Mall, Building A, 5th Floor, Unit A-5F-28

Dishes

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  Stir-Fried Beef with Spicy Sauce

  Stir-fried beef with sauce is a dish made primarily from cooked beef, paired with vegetables such as green garlic and chili peppers, then stir-fried. First, slice the cooked beef, and cut the vegetable ingredients into segments. Next, heat oil in a wok, stir-fry the seasonings until fragrant, then add the beef slices and vegetable segments, stir-frying until fully flavored.
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  Signature Spicy Blood Curd

  Signature blood pudding is primarily made with duck blood, combined with辅料 such as lean pork, bean sprouts, and tofu, and simmered in a rich broth. During preparation, duck blood is cut into pieces and cooked together with the ingredients in a pot, adding appropriate seasonings and slowly stewing until fully flavored.
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  Sweet Skin Duck

  A specialty dish made from duck that is marinated, air-dried, and deep-fried to achieve a crispy skin and tender meat with a sweet-savory flavor.
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  Spicy Beef Strips

  Spicy beef strips is a Chinese stir-fry dish made by marinating thin beef slices with seasonings, then quickly stir-frying with green peppers and onions. The key is precise heat control to keep the beef tender and vegetables crisp.
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  Blanched Pea Shoots

  A dish made by quickly blanching fresh pea shoots in boiling water, preserving their tender texture and vibrant green color, often seasoned with a touch of salt or garlic for a light, refreshing taste.
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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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  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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  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 with翘脚 (Small Pot)

  Small pot beef hotpot features牛 offal and beef, simmered slowly in beef bone or premium broth with配菜 like bean sprouts, cabbage, and tofu skin.
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  Leaning Leg Beef Soup

  A traditional Sichuan soup made with beef and vegetables, simmered in a rich broth for deep flavor.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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