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QuanniuJiang·LeshanQiaojiaoBeefHotpot (Capital International Airport T2 Terminal Store)

Sichuan cuisine · ⭐ 4.5

Units S322–S324, 3rd Floor, Public Area, Terminal 2, Beijing Capital International Airport

Dishes

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  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.
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  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.
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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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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Recruitment Steamed Beef Pot

  A hot pot featuring beef shank, tripe, and tendons, with potatoes, bean sprouts, and cabbage, seasoned with secret spices and slow-cooked until tender.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Niu Jiang's old jar sour vegetable fish features fresh grass carp, paired with sour vegetables fermented in old jars, and seasoned with ginger, garlic, chili, and more. The fish is tender, the vegetables crisp, and the broth rich.
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  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
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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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  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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