Lao Difang Qiujiao Beef (Bojin Cheng Branch)
川菜 · ⭐ 4.3
No. 27 Qinglong Street, Building 1, 1st Floor, Unit 42
Dishes
Leshan Pao BaLeshan Pao Ba is a traditional snack from Leshan, Sichuan, made by steaming glutinous rice flour into sheets, then slicing and soaking in spicy sauce for a soft, flavorful bite.
Signature Beef with翘脚Signature stir-fried beef with offal is a dish featuring beef and organ meats like tripe, intestines, and tendons, slow-cooked with vegetables such as cabbage and bean sprouts in rich broth.
清汤牛肉清汤牛肉是一道以牛肉为主要食材，通过焯水去腥后与清水一同炖煮而成的菜品。牛肉切片或切块，加入姜片、葱段等辅料，慢火熬制至肉质软烂，汤色清澈，保留牛肉原味。
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.
Fresh Braised PotA dish made by slowly braising fresh ingredients in a small pot, featuring pork, tofu, and vegetables for a rich, savory flavor.
Stewed Beef OffalFreshly braised beef offal dish made with牛杂 (including tripe, intestines, and lungs), cleaned and simmered with spices to absorb rich flavors, resulting in a soft, layered texture.
Fresh Braised BeefFresh braised beef is a dish made with fresh beef, blanched and then simmered with scallions, ginger, garlic, and other seasonings. Beef chunks are seasoned with soy sauce, cooking wine, star anise, cinnamon, and slow-cooked until tender with rich broth.
Stewed Beef TripeA Sichuan dish made by slow-cooking fresh beef tripe with spices like doubanjiang, chili, and Sichuan pepper for a rich, spicy flavor.
Fresh Beef OffalA dish made with fresh beef offal such as tripe, intestines, and lungs, slow-cooked with spices like chili and Sichuan pepper for a rich, aromatic flavor.
Fresh BeefFresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.
Blood CakeBlood 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.