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Niu Xi Xiang · Qiao Jiao Beef · Zhi Bao Fish (Sanjie Liangxiang Store)

川菜 · ⭐ 4.1

Unit 101–102, First Floor, Yinshi Lane, Sanjie Liangxiang Historical and Cultural Block

Dishes

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  Spicy Blood Slices with Tripe

  A spicy Sichuan dish made with duck blood, tripe, and vegetables, simmered in a fiery broth.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Small Bowl Blood Slices

  Small bowl blood pudding is made with duck or pork blood, combined with vegetables, bean sprouts, and wood ear mushrooms, cooked in broth or spicy soup. The blood is cut into small pieces, placed in small bowls, seasoned, and steamed or blanched before serving.
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  Signature Garlic Flavor

  A signature dish featuring a blend of golden and silver garlic, offering a rich, savory flavor that enhances seafood or meat dishes.
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  Signature Spicy Mala Duck Blood Flavor

  Made with duck blood stir-fried with chili and Sichuan pepper, featuring a smooth texture and bold spicy-mala flavor, characteristic of Sichuan cuisine.
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  Brown Sugar Date Cake

  Red sugar date cake is a traditional dessert made primarily from red dates and brown sugar. The red dates are pitted and chopped, then mixed with brown sugar, flour, eggs, and other ingredients, stirred evenly, and steamed in a mold. The finished product has a deep brown color, a soft texture, and a natural sweet aroma from the red dates.
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  Herbal Beef Bone Soup Hot Pot

  A rich beef bone broth infused with herbs, served with tender beef slices for a flavorful and nourishing hot pot experience.
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  Imperial Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and chili peppers, typical of Sichuan cuisine.
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  Braised Beef Hot Pot with翘脚

  Qiao Jiao Beef Hot Pot features beef shank and offal, paired with bean sprouts, cabbage, potatoes, and secret spices, slowly stewed to tender perfection.
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  Spicy and Sour Noodles

  Sour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.
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  Cilantro Dumplings

  Small dumplings filled with pork and fresh cilantro, boiled in clear broth and garnished with green onions and cilantro.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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