QuanniuJiang·LeshanQiaojiaoNiuRou (LonghuNorthernGarden Tianjie Store)
川菜 · ⭐ 4.8
B1 Floor, A Hall, Longhu Beijing Bei Yuan Tianjie, Bei Yuan East Road
Dishes
Le Shan Wolf Tooth PotatoLe 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 DuckLe 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 Leaping BeefLe Shan Leaping Foot Beef is a dish made primarily with beef, combined with offal, bean sprouts, and cabbage, all simmered together. It is mainly prepared by slowly stewing beef bones to create a rich broth, then adding beef and offal for extended cooking, resulting in tender, flavorful meat and a rich, savory soup.
Le Shan Bo Bo ChickenLeshan 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.
Crispy Tofu with SauceBaojiang 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.
Sichuan Tofu PuddingSichuan tofu pudding is a dish made primarily with soft tofu. Cubes of tofu are placed in a bowl, topped with broth or water, and seasoned with scallions, cilantro, soy sauce, chili oil, and Sichuan pepper powder. Some versions include minced meat, dried shrimp, or pickled vegetables for added flavor.
Chengdu Old-Mom Pig TrotterChengdu Old-Mom Pig Trotter is made primarily from pig trotters, combined with辅料 such as soybeans, ginger slices, and green onions. It is slowly stewed for a long time. The pig trotters must first be blanched to remove any odor, then placed in a pot with seasonings and simmered over low heat until the trotters are tender and fall off the bone, with a rich and flavorful broth.
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.
Tofu and IntestinesBean curd with pork intestines is a dish made primarily from pork intestines and tofu pudding. After cleaning and boiling, the pork intestines are stewed together with soft tofu pudding, seasoned with spices to make the intestines tender and flavorful, while the tofu remains smooth and absorbs the sauce.
Delicious Fried Chicken for RiceA flavorful home-style dish featuring chicken stir-fried with green pepper, red pepper, and onion. Chicken is marinated, then cooked with vegetables to create tender, well-seasoned meat and crisp veggies with rich aroma.
跷脚牛肉1人份跷脚牛肉是四川乐山传统名菜，以牛杂、牛骨熬制的清汤为基底，加入白芷、草果等香料慢炖。主要食材包括牛肚、牛舌、牛心、牛肠等牛杂，配以莲花白、芹菜提鲜。汤色清亮，牛杂软嫩入味，口感鲜香醇厚，带有淡淡草药香气，蘸上干辣椒面食用更添香辣风味。
Braised Beef Hot Pot with翘脚Qiao Jiao Beef Hot Pot features beef shank and offal, paired with bean sprouts, cabbage, potatoes, and secret spices, slowly stewed to tender perfection.
Spicy Chili Tofu with BeefFresh pepper tofu and beef stew features tender tofu and beef slices stir-fried with fresh chilies. The tofu is smooth, while the beef stays tender from quick blanching or sautéing. Seasonings blend with chili for a rich flavor.