Close

Quanniujiang Sichuan Small Restaurant · Qiao Jiao Beef (Nanxi Li Store)

Sichuan cuisine · ⭐ 4.3

Shop W05, Nanxi Li Cultural Tourism Town, Intersection of Tingxi Road and Xipan Street

Dishes

• 

  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.
• 

  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.
• 

  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.
• 

  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.
• 

  Traditional Brewed Plum Juice

  Traditional Chinese plum juice is made by slow-cooking a blend of dried plums, hawthorn berries, and aged tangerine peel, along with licorice root and rock sugar. The mixture is carefully simmered using time-honored methods to extract rich flavors, then filtered and cooled to create a refreshing drink. No artificial colors or preservatives are added during the process.
• 

  Steamed Beef in Rice Flour with Small Steamer

  A dish of tender beef marinated in rice flour and seasonings, steamed in a small steamer basket until flavorful and soft.
• 

  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.
• 

  Boiling Intestine Fish

  A spicy Sichuan dish featuring pork intestines and fish simmered in a fiery broth with chili and Sichuan peppercorns.
• 

  Braised Pig Intestine with Peas in Clay Pot

  A Sichuan dish featuring slow-cooked pig intestines and peas in a clay pot, resulting in tender, flavorful meat and creamy peas.
• 

  Old Chengdu Spicy Roast Duck

  Old Chengdu-style roast duck is made from duck meat, marinated and roasted, then soaked or stewed in a special spicy麻 (numbing) sauce to infuse flavor. Served with vegetables like bean sprouts and lettuce, the broth is rich and the duck tender.
• 

  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.

Reviews