The Qiaojiao of Qiaojiao Beef means one foot resting on the beam under the table. It comes from historical legends, and the detailed introduction is as follows:

According to legend, in the early 1930s, there was an old Chinese medicine doctor Luo in Leshan, Sichuan. He saw some wealthy families using beef offal (such as intestines, beef bones, beef bones, etc.) tripe, grass tripe, etc.) and threw it into the river, which I felt was a pity.

So, he picked up the beef offal, washed it, and put it in a soup pot with Chinese herbal medicine. It turned out that the soup tasted very delicious. Because the soup is very fragrant. Therefore, there was an endless stream of people who came here specifically to drink, and the hall was full. There were no seats, some were standing and some were squatting. At that time, people used to stand with one foot on the beam under the table. Over time, diners came to think of it as a nickname for "cross-footed" beef, which has been passed down to this day.

Introduction to cross-legged beef

Cross-legged beef generally refers to cross-legged beef. It is a special traditional dish in Leshan City, Sichuan Province and belongs to Sichuan cuisine. Its raw materials mainly include beef. Beef tongue, beef liver, beef spinal cord, beef tendons, etc. The color, aroma and taste are delicious, smooth in the mouth and extremely delicious.

Reference for the above content? Baidu Encyclopedia - Tiaojie Beef