Liu Si Niang's Leaping Beef (Chengdu First Branch)
火锅 · ⭐ 3.7
No. 5, East Ximianqiao Erjie, Building 1, Annex No. 5
Dishes
Big Pot Beef Noodle SoupA hearty beef soup made with slow-cooked beef cuts and spices, served in a large pot for communal dining.
Spicy Beef LiverA Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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.
Shaozi Blood CurdA Sichuan dish made with duck or pig blood, stir-fried with chili, Sichuan pepper, and fermented bean paste, known for its spicy and numbing flavor.
Steamed Pig IntestinesA Chinese dish made by steaming pig intestines after cleaning and blanching, resulting in a tender and savory flavor.
Fried Tofu with BrainA Sichuan dish made by simmering soft tofu and pig brain in a savory sauce, resulting in a rich, tender 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.
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.