Niu Shi Xiang Qiao Jiao Niurou (Yandao Street Branch)
Hot pot · ⭐ 3.5
Annex No. 8, No. 4 Yandao Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Annex No. 8, No. 4 Yandao Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 汤锅, Blanched Napa Cabbage, Stir-fried Beef Liver.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Hot pot
- Rating: 3.5
- Address: Annex No. 8, No. 4 Yandao Street
- Popular dishes: 汤锅, Blanched Napa Cabbage, Stir-fried Beef Liver, Beef Tongue, Wanwanxiang Beef
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Dishes
汤锅汤锅是一种以汤底为基础，将各种食材放入锅中煮熟食用的烹饪方式。主要食材包括肉类、海鲜、蔬菜、豆制品等，根据个人喜好选择搭配。汤底通常由骨头、鸡架或多种香料熬制而成，部分汤锅会加入调味料如盐、酱油、葱姜等提升风味。
Blanched Napa CabbageA simple dish made by briefly boiling napa cabbage and dressing it with hot oil and seasonings, resulting in a crisp and fresh-tasting vegetable side.
Stir-fried Beef LiverStir-fried beef liver is a Chinese dish featuring beef liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried with garlic and chili.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Wanwanxiang BeefA Chinese dish made with fresh beef simmered in a secret sauce, resulting in tender meat and rich flavor.
Steamed Beef with Rice FlourSteamed 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.
Dipping SauceA蘸碟 (dipping sauce) is a condiment made primarily from spices, seasonings, and edible oil, commonly served with main dishes such as hot pot or grilled meat. Its preparation is simple: mix minced garlic, chili, cilantro, and other spices with seasonings like soy sauce and vinegar, then add hot oil to enhance the aroma.
Blood puddingBlood pudding is a dish made primarily from duck or pig blood, usually cooked with tofu, vegetables, and meat. The blood is boiled, sliced, then stewed with ingredients and seasonings.
Blood Skin Vegetable Stir-Fried with Beef LiverBlood skin vegetable stir-fried with beef liver, a savory dish combining the crisp texture of blood skin vegetable and tender liver, seasoned simply with garlic and soy sauce.
Stewed Beef with Raised FootQiao Jiao Niurou Zhongguo is a hot pot dish primarily made with beef, combined with offal, bean sprouts, cabbage, potatoes, and other ingredients stewed together. The beef and offal are slowly simmered for a long time, resulting in tender and flavorful meat. The broth is typically made by simmering beef bones, spices, and doubanjiang (fermented broad bean paste), creating a rich and aromatic flavor.