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Quanniu Jiang · Yueshan Qiaojiao Beef (He Ping Joy City Store)

Sichuan cuisine · ⭐ 4.6

Unit 5F-11A, 5th Floor, No. 189, Nanjing Road (beside Exit C1 of Yingkou Road Metro Station)

Dishes

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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 Dipping Tofu Pudding

  Sichuan dipping sauce tofu pudding is a dish made primarily from soft tofu, served with a specially prepared dipping sauce. The tofu is cut into small pieces and placed in a bowl, then topped with a sauce made from chili oil, garlic, green onions, soy sauce, vinegar, and cilantro. Simply mix before eating. The preparation is simple, with emphasis on the seasoning of the dipping sauce.
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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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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fried Skewers

  Fried skewers are a snack made by threading various ingredients onto bamboo skewers and deep-frying them until golden and crispy. The ingredients are diverse, including meats, seafood, and vegetables, and they are seasoned with spices or seasonings before eating.
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  Wolfgang Potato

  Wolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
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  Corn Cake

  Corn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Clam with Garlic Noodles in Clay Pot

  Clay pot garlic rice noodles with shrimp uses fresh shrimp and rice noodles. Soak noodles, place in clay pot, add cleaned shrimp and garlic, ginger, scallions, then simmer gently until shrimp are cooked through and noodles absorb the flavorful broth.
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  Braised Beef Shank with Tofu in Clay Pot

  砂锅豆花煨牛腩 is a dish primarily made with beef brisket and tofu pudding. After blanching, the beef brisket is cooked together with tofu pudding in a clay pot, adding适量清水 and seasonings, then slowly stewed over low heat until the beef becomes tender and the tofu pudding absorbs the flavors. The cooking process emphasizes careful control of heat to allow the ingredients to fully blend.
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  Sizzling Spicy Tofu Flower with Beef

  A spicy Sichuan-style dish featuring tender tofu flower and beef slices simmered in a clay pot with fresh peppers for a rich, aromatic flavor.
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  Stilt-legged Beef Noodle Soup

  Qiao Jiao Fei Niu is a hot pot dish featuring beef as the main ingredient, with accompaniments like beef slices, cabbage, bean sprouts, and enoki mushrooms. Cooked in beef bone or spicy broth, it's served with personalized dipping sauces.

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