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Feng Si Nang's Leaping Leg Beef · Sichuan Cuisine (Longhu Zijin Store)

Sichuan cuisine · ⭐ 4.4

Rooms 2 and 3, Building B01, No. 1, Zijin Original Residence Center, No. 288 Zhongshanmen Avenue

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Signature Beef Fried Rice

  A flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
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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 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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  Beef Soup

  Beef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
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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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  Brown Sugar Ice Jelly

  Red sugar ice jelly is a dessert made primarily from ice jelly and brown sugar. The preparation is simple: place the ice jelly in a bowl, pour the boiled brown sugar syrup over it, and mix well. The ice jelly has a smooth texture, and when combined with the sweetness of brown sugar, it provides a refreshing and cooling effect.
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  Brown Sugar Pancake

  Red sugar pancakes are a pan-fried dish made from flour, red sugar, water, and a small amount of oil. Mix flour and water into a batter, add red sugar, stir well, then cook on medium-low heat until golden brown on both sides, creating a crispy outside and soft inside.
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  Brain Tofu Stew

  Brain tofu stew is a dish primarily made with pig brain and tofu. After cleaning the pig brain, it is cooked together with tofu cubes in a pot, adding适量 water and seasonings, then slowly simmered over low heat so that the tofu absorbs the rich aroma of the brain, creating a flavorful and hearty dish.
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  Stir-Fried Cauliflower with Preserved Meats

  腊味炒花菜 is a dish featuring preserved meats like sausage and bacon, stir-fried with cauliflower. Slice the腊味, blanch cauliflower florets, then stir-fry the腊味 first, add cauliflower, season, and cook quickly.
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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 (Medium Pot)

  A traditional Sichuan dish featuring beef and offal slow-cooked in a rich, spicy broth with aromatic herbs.
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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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  Crispy Skin Spicy Chicken

  A Sichuan-style dish featuring crispy-skinned chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a spicy and aromatic flavor.

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