Left-legged beef is said to have been invented in the early 1930s and is an excellent delicacy that people in Leshan, Sichuan are proud of. Cross-legged beef not only prevents diseases and quenches thirst, but can also cure common colds, stomach problems, toothaches, etc. There are several ways to make stilted beef. Friends who have time can try it.

Beef in a bowl: Generally, a large pot is used to use beef bones and more than 20 kinds of medicinal materials and condiments such as pepper and angelica to boil it into a base soup using special techniques to combine all the various ingredients in the cow. Parts: tripe beef heart, beef liver, beef tongue, brains, spinal cord, beef tendons, beef, beef intestines, beef whip, etc. are placed in special small bamboo baskets, rolled back and forth in the boiling beef soup, and packed Put it into a small bowl, pour beef soup, sprinkle with celery or coriander, and dip it into the chili noodles that the store has pounded (the chili noodles are dried in a pot with local red peppers, and ground into fine powder by hand in a stone nest. Adding MSG and salt makes the dipping sauce fragrant and spicy, which is also one of the keys to the deliciousness of the cross-legged beef.) Use spices and seasonings to blend the fishy beef offal into a refreshing one, especially when paired with it. A bowl of beef bone soup boiled with white lotus flowers can be enjoyed by the "stomach". Beef offal can be eaten and blanched immediately. Wash it, cook it and slice it into slices. When eating it, it is boiling hot and served with fresh chili pepper as a dipping sauce.

Nanniu Qiaojiao Beef: mostly beef offal hot pot, with a light soup base and boiled with large pieces of beef offal (beef, beef tongue, beef liver, beef ears, beef lungs, beef heart, tripe) , beef intestines, beef louvers, beef tendons, beef brisket, beef brains, beef bones, beef marrow, beef whips, beef blood, etc.) and glutinous tendons. You can also order various vegetarian dishes such as potatoes and pea tips.

The seasoning is supplemented with "chopped green pepper" or "millet spicy" with sea pepper, salt, monosodium glutamate, coriander, fermented bean curd and other condiments (the key is that the pepper must be fresh and roasted just right to be fragrant enough. Those who cannot eat spicy food are generally Add soup to the seasoning plate) The beef is "fresh and tender" and the beef offal is "soft and tender". Served with dipping water, the food is refreshing and will last for a long time!