Quanniu Dao · Chuan Xiao Guan Le Shan Qiao Jiao Beef (Tianjin Flagship Store)
川菜 · ⭐ 4.8
Unit B1032, Basement 1, Indoor Pedestrian Street, Wanda Plaza, No. 6 Xianfeng East Road
Dishes
Leshan Dan Dan NoodlesLe Shan Dan Dan Noodles feature fine noodles with stir-fried minced meat, crushed peanuts, green onions, garlic paste, and chili oil. Tossed in a special sauce made from soy sauce, vinegar, Sichuan pepper powder, and sesame paste, offering rich, layered flavors.
Le Shan Crispy PorkLe Shan crispy pork is made primarily from pork belly, which is marinated and then deep-fried until golden and crispy. The preparation process includes slicing the pork belly, marinating it with a special seasoning, and finally frying it in hot oil until it becomes crispy.
Double Flow Mom's Rabbit HeadShuangliu Old-Mom Rabbit Head is a Sichuan dish featuring rabbit heads as the main ingredient, typically cleaned and simmered or braised with various spices and seasonings to absorb flavor. Common seasonings include doubanjiang, Sichuan peppercorns, chili, ginger, and garlic, resulting in tender meat and rich taste.
新品小酥肉新品小酥肉以猪里脊肉为主料，切成条状后裹上淀粉和鸡蛋液，放入油锅中炸至金黄酥脆。成品外皮酥香，内里嫩滑，可直接食用或搭配其他菜肴。
Vegetable Hot PotSeasonal vegetable hot pot features fresh seasonal vegetables like cabbage, spinach, bean sprouts, carrots, and potatoes. Sliced or cut ingredients are blanched in a spicy麻汤底 made from fermented broad bean paste, chili, Sichuan peppercorns, ginger, and garlic.
Wolfgang PotatoWolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
Century-Old Qiao Jiao Whole Beef Hot PotCentury-old Qiao Jiao Whole Beef Hot Pot features beef cuts like brisket, shank, and bones, paired with potatoes, carrots, and radishes, slow-cooked in beef bone broth. Beef is blanched to remove odor, then simmered for hours with spices until tender and flavorful.
Century-old Steamed Beef with翘脚A century-old stewed beef dish featuring beef offal and meat, including tripe, intestines, and tendons, slowly cooked with various spices and seasonings.
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.
Brown Sugar Tofu PuddingRed sugar tofu pudding is a dessert made by combining soft tofu with boiled red sugar syrup. The tofu is cut into small pieces, placed in a bowl, and then covered with hot red sugar water. After cooling, it solidifies into a smooth, delicate texture.
Glutinous Rice Wine Ice DessertSour glutinous rice ice jelly is a dessert made primarily from ice jelly and fermented glutinous rice. The preparation is simple: place the ice jelly in a bowl, add an appropriate amount of fermented glutinous rice, then season with rock sugar syrup or honey according to personal taste, and finally mix well before enjoying.
Potato CrackersPotato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
Spicy Sichuan-style Fried FishSpicy chili香鱼 is made with fresh fish as the main ingredient, combined with green and red chilies and various spices. The fish is first pan-fried and then simmered slowly in a spicy broth, absorbing the rich flavors of the chilies and spices.