Dai Ji Qiao Jiao Niutrou
火锅 · ⭐ 3.5
No. 164 Diefei Road
Dishes
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Spicy Stir-Fried Pig's TripeA Sichuan-style cold dish made with boiled and sliced pig's tripe, tossed in a spicy sauce with garlic, chili oil, and cilantro for a bold, crunchy flavor.
Bowl Beef Head MeatA traditional dish made with beef head meat slowly stewed with spices, served in individual bowls for convenient enjoyment.
Bowl Beef TongueA dish featuring beef tongue slowly stewed in a bowl with seasonings, resulting in tender and flavorful meat.
Crispy Intestine in BowlA Sichuan-style dish made with cleaned and seasoned pork intestines, stir-fried with chili and garlic for a spicy, crunchy texture.
Spinal Cord in BowlA traditional dish made with pork spinal cord, simmered in broth and seasoned to perfection.
Spicy Pork Kidney in BowlA Sichuan dish made with sliced pork kidneys stir-fried with chili and vegetables, served in a bowl for a spicy, savory flavor.
Wanwan HuanghouA Sichuan dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, and garlic for a spicy, numbing flavor.
Leaning Leg Beef Hot PotA spicy and savory hot pot featuring beef shank, tripe, and vegetables simmered in a rich broth, typical of Sichuan cuisine.
Spicy Blood SlicesSpicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.