Feng Si Niang Qiao Jiao Niutai (Time Avenue Branch)
川菜 · ⭐ 4.6
No. 99–119, Daping Zheng Street
Dishes
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.
Sichuan Bamboo Shoots and Beef ShredsSichuan Bamboo Shoots and Beef Shreds is a Sichuan dish made with tender beef shreds and fresh bamboo shoots. The beef shreds are marinated and stir-fried, then combined with bamboo shoot slices for a quick stir-fry, resulting in a tender texture and the characteristic spicy flavor of Sichuan cuisine.
Blanched BeefA dish of beef quickly blanched in boiling water, resulting in tender meat served with garlic and herbs.
Blanched Pea ShootsA dish made by quickly blanching fresh pea shoots in boiling water, preserving their tender texture and vibrant green color, often seasoned with a touch of salt or garlic for a light, refreshing taste.
Special Blood CakeA traditional Sichuan snack made with pig blood, intestines, and liver, seasoned with chili, Sichuan pepper, and garlic for a spicy and savory flavor.
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 Pork Intestines with Rice FlourSteamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
Brain-Fried TofuA Sichuan dish featuring soft tofu and brain (pig or cow), stir-fried with chili, garlic, and fermented bean paste for a rich, spicy 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.
Leaning Leg Beef SoupA traditional Sichuan soup made with beef and vegetables, simmered in a rich broth for deep flavor.
Green Vegetables with BeefA classic Chinese dish featuring tender beef and fresh greens stir-fried together for a savory, healthy meal.
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.