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Quanniu Jiang·Leshan QiaoJiao NiuRou (Jingliang GuangChang Dian)

Sichuan cuisine · ⭐ 4.4

North Section, 1st Floor, Jingliang Plaza (at the intersection of Hanhe Road)

Dishes

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  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.
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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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  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 Ice Jelly

  Sichuan ice jelly is a traditional Sichuan dessert made primarily from ice jelly and brown sugar syrup. The ice jelly is made from ground cherry seeds and has a smooth, tender texture. It is typically mixed with brown sugar syrup and garnished with crushed peanuts, sesame seeds, dried fruits, and other toppings. For best results, serve chilled.
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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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  Yibin Corn Cake

  Yibin corn cake is a traditional snack made primarily from fresh cornmeal, mixed with water and seasonings to form a dough, then shaped into cakes or balls and cooked by frying, steaming, or baking. A small amount of glutinous rice flour is typically added during preparation to enhance stickiness, resulting in a soft, chewy texture.
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  Chuan-Yu Mao Xue Wang

  Chuan-Yu Maoxuewang is a hot pot dish featuring duck blood, tripe, yellow throat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with beef tallow base, added to broth, and simmered until flavorful.
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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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  Stir-fried Peppers with Pig's Stomach

  Stir-fried Peppers with Pig's Stomach is a Sichuan dish, mainly made with peppers (chili) and pig's stomach. The peppers are stir-fried until fragrant, then combined with sliced pig's stomach and quickly cooked. It is seasoned and served. The taste is fresh and spicy, with a strong Sichuan flavor.
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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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  Ice Jelly

  Ice jelly is a cold snack made primarily from pea starch or crystal powder, typically mixed with brown sugar syrup, crushed peanuts, fruit cubes, and sesame. It's prepared by boiling starch with water, then cooling it to form a transparent or semi-transparent gel, which is cut into pieces and mixed with seasonings before serving.

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