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炊大妈跷脚牛肉(东郊记忆店)

Sichuan cuisine · ⭐ 4.4

No. 4 Jianshe South Branch Road

Dishes

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  2-Person Classic Hot Pot

  A classic hot pot for two featuring beef, lamb, and vegetables simmered in a rich broth, perfect for sharing.
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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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  Butcher's Blood Sausage

  A traditional dish made from pig blood and intestines, stir-fried with spices like chili and garlic, known for its smooth texture and rich flavor.
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  Homemade Ice Jelly

  A traditional Chinese cold dessert made from starch, chilled to a smooth texture and served with sweet toppings like syrup, peanuts, or fruit.
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  Smashed Pepper and Tofu with Eggplant

  Smashed Pepper and Tofu with Eggplant is a cold dish made with eggplant, tofu, and peppers, which are chopped and mixed. It has a fresh and spicy taste.
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  Spicy Beef Stir-fry

  A Sichuan dish featuring tender beef stir-fried quickly with chili peppers and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Spicy Boiled Pork in Clay Pot

  A dish made with pork tenderloin, bean sprouts, and cabbage, cooked in a clay pot. Thinly sliced meat is marinated and simmered with vegetables and seasonings like doubanjiang, chili, and Sichuan peppercorns.
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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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  All-you-can-eat Fee (Rice + Dipping Sauce + Snacks + Fruit)

  Includes rice, dipping sauce, snacks, and fresh fruit—served in a buffet-style setup for unlimited enjoyment.
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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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  Spicy Chicken in Broth

  Baba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.
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  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.

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