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Feng Ji Qiao Jiao Beef (Chengdu Zhaojing Road Branch)

火锅 · ⭐ 3.9

No. 95 Zhaojing Road

Dishes

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  Steamed Beef in Rice Flour with Small Steamer

  A dish of tender beef marinated in rice flour and seasonings, steamed in a small steamer basket until flavorful and soft.
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  Spicy Beef Noodles

  Dry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
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  Braised Beef Tendon in Clear Sauce

  A dish featuring beef tendon simmered in a clear broth with aromatics, resulting in tender, flavorful meat and a light, savory sauce.
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  Spicy Beef Liver

  A Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
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  Spicy Crispy Intestine

  Spicy 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.
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  Brain Tofu Stew

  Brain tofu stew is a dish primarily made with pig brain and tofu. After cleaning the pig brain, it is cooked together with tofu cubes in a pot, adding适量 water and seasonings, then slowly simmered over low heat so that the tofu absorbs the rich aroma of the brain, creating a flavorful and hearty dish.
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  Stewed Beef with Raised Foot

  Qiao Jiao Niurou Zhongguo is a hot pot dish primarily made with beef, combined with offal, bean sprouts, cabbage, potatoes, and other ingredients stewed together. The beef and offal are slowly simmered for a long time, resulting in tender and flavorful meat. The broth is typically made by simmering beef bones, spices, and doubanjiang (fermented broad bean paste), creating a rich and aromatic flavor.
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  Leaning Leg Beef Hot Pot

  A spicy and savory hot pot featuring beef shank, tripe, and vegetables simmered in a rich broth, typical of Sichuan cuisine.
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  Sauce-Braised Beef Tongue

  A dish featuring beef tongue stir-fried with soy-based sauce and aromatics, resulting in a tender and savory flavor.
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  Spicy Blood Slices

  Spicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.

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