Qiao Xiang Fang (Yongfeng Branch)
小吃快餐 · ⭐ 4.0
No. 45, Yongfeng Road
Dishes
Spicy Triple Layer TripeSpicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
Sour Pork in Spicy BrothA Sichuan dish featuring crispy pork slices simmered in a spicy broth with vegetables like bean sprouts and greens, known for its rich, numbingly spicy flavor.
Fried Chicken and EggA classic home-style dish made with tender chicken and eggs, pan-fried to perfection for a savory and satisfying meal.
Houttu BeefBamboo shoot beef is a dish featuring beef shank and houttuynia herb. Thinly sliced beef shank is blanched to remove odor, then stir-fried with cleaned houttuynia herb and seasonings like soy sauce, salt, and chili. Proper ingredient pairing and heat control are key.
Pickled Pepper Tripe LiverA spicy Sichuan dish made with pork liver and pickled chili peppers, stir-fried with garlic and ginger for a tangy, numbing flavor.
Bathing KimchiA Korean fermented vegetable dish made from cabbage and radish, seasoned with chili, garlic, and ginger, known for its tangy and spicy flavor.
Freshly Blanched VegetablesFreshly blanched vegetables using seasonal produce, quickly cooked to retain crispness and nutrients.
Xichang Yellow Beef NoodlesXichang Yellow Beef Noodles features tender yellow beef simmered in a rich broth, served over smooth rice noodles for a savory and satisfying meal.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).