Xisan Duo Steamed Beef (Hongguang Li 6th Phase Store)
川菜 · ⭐ 4.7
No. 306, Honggao East Road, Annex No. 105
Dishes
Stewed Beef with Footbridge StyleA Sichuan-style dish made by slow-cooking beef cuts like brisket and tripe with spices, resulting in tender meat and rich, savory broth.
Leshan Tofu BrainLeshan tofu brain is a traditional snack from Leshan, Sichuan, made with soft tofu served in a savory broth with chili sauce, scallions, and cilantro.
Small Bowl BeefSmall Bowl Beef is a dish made primarily with tender beef, carefully cooked with a variety of spices and seasonings. After marinating, the beef is slowly stewed over low heat until the meat becomes tender and the broth turns rich and flavorful. Finally, it is served in small bowls, showcasing an appealing color and aroma.
Small Pot Beef Noodle Soup (Mixed)A spicy and flavorful Sichuan-style dish featuring beef and offal simmered in a small pot with aromatic spices and vegetables.
Spicy Beef Stir-fryA Sichuan dish featuring tender beef stir-fried quickly with chili peppers and Sichuan peppercorns, delivering a bold, spicy flavor.
Stir-Fried Eggplant with Roasted ChiliStir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
Stir-fried Beef LiverStir-fried beef liver is a Chinese dish featuring beef liver as the main ingredient. Sliced liver is marinated with rice wine and soy sauce, then quickly stir-fried with garlic and chili.
Beef PieBeef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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.
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.