Su Ji Su Ji Qiao Jiao Niu Rou (Wenjiang Heshenghui Branch)
川菜 · ⭐ 4.3
B1 Floor, Hexinghui Shopping Mall
Dishes
Leshan Steamed DumplingsLeshan Steamed Dumplings are a specialty snack from Leshan, Sichuan, made with glutinous rice, pork, and mushrooms, steamed in bamboo baskets for a soft texture and savory flavor.
Stir-Fried Beef StripsA classic Chinese home-style dish made by stir-frying thin slices of beef with vegetables like bell peppers and onions for a quick, savory meal.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Small Bowl Steamed Beef with Foot RestA Sichuan specialty featuring slow-cooked beef and offal in a rich broth, served in small bowls for a flavorful experience.
Oil-Flavored Steamed Beef with FlourOil-flavored steamed beef with flour is a dish made with beef as the main ingredient, mixed with flour and steamed. The beef is seasoned, combined with flour, steamed, and then topped with hot oil, offering a tender texture and rich aroma.
Sizzling Liver SlicesA spicy stir-fried dish made with pork liver slices and vegetables, known for its quick cooking method and bold flavor.
Stir-Fried Eggplant with Roasted ChiliStir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
Steamed DumplingsDumplings are a traditional snack made primarily from flour, glutinous rice, and meat. The dough wraps around glutinous rice and seasoned meat filling, then is steamed. The outer skin becomes thin and soft, while the filling remains flavorful and rich in texture.
Offal Stir-FryOffal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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.
Steamed Beef with Rice Flour and Crispy PancakeA fusion dish combining steamed beef with rice flour and a crispy pancake, featuring tender beef marinated and steamed in seasoned rice flour, then served in a crisp flatbread for a layered texture.
Sweet and Sour Pork StripsSweet and sour pork strips are a Chinese dish made from pork tenderloin. The meat is marinated, coated in starch batter, deep-fried until golden and crispy, then tossed in a sauce of sugar, vinegar, soy sauce, and ketchup for a balanced sweet-sour flavor.
Spicy Blood CakeA Sichuan specialty dish made with fresh pig blood and intestines, seasoned with spicy oil, Sichuan peppercorns, and chili for a bold, numbingly hot flavor.
Herbal Beef with FootHerbal Beef with Foot is a Sichuan dish made with beef and beef feet, cooked with various herbs. The beef is tender and flavorful, while the beef feet are rich in gelatin and have a unique texture.
Tofu puddingTofu pudding is a traditional delicacy made primarily from soft tofu, processed through a special technique that gives it a细腻柔滑的脑花状 texture. It is usually served with seasonings such as soy sauce, green onions, and cilantro, offering a rich flavor and nutritious health benefits.
Braised Beef Offal (Small Bowl)Braised Beef Offal (Small Bowl) is a dish made with beef offal, cooked slowly with seasonings. The main ingredients include beef stomach, tongue, and heart, offering a rich and delicious flavor.
Lifting-leg BeefQiao 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.