Stubby beef is a traditional delicacy in Leshan. Zhoucun, now in Yangwan Township, on the edge of the city, used to be called Zhoucun for killing cattle, because many local villagers make a living by killing cattle and buying and selling beef. After the cattle are killed, the beef offal is generally not needed. The villagers who are smart think it is too wasteful, so they wash the beef offal by the river, chop it up and throw it into the pot, add ginger, pepper and salt, cook it, set up a straw shed, put up a long table and buy it for passers-by. Historically, Yangwan belonged to Suji River, which was adjacent to Emei River. The prosperity of waterway transportation brought an endless stream of people and a large number of diners to Tiaojiao beef. At first, stilted beef was a delicacy for peddlers and pawns, and the conditions of the restaurant were very poor. There was only a square table and no stool for the guests to sit down, but there was a crossbar under the table for the guests to rest on stilts. Therefore, this delicious dish was named stilted beef because the guests were eating with their feet on stilts.

With a hundred years' history and several generations' evolution, the production of stilted beef has become more and more exquisite, which has gradually evolved into popular food and has also become a national intangible cultural heritage. Because of its unique delicacy and medicinal diet function of dispelling cold and relieving cough, and the principle of "nourishing the dirty with the dirty" in traditional Chinese medicine, this dish is famous for thousands of miles and enjoys a good reputation at home and abroad.

The production method of stilted beef has a profound historical precipitation, and the selected spices are rich and exquisite, such as Piper longum, Radix Angelicae Dahuricae, Rhizoma Dioscoreae Septemlobae, Fructus Anisi Stellati, Pericarpium Citri Tangerinae, vanilla, fennel, Fructus Tsaoko, Fructus Amomi, Fructus Amomi, Flos Caryophylli, Cortex Cinnamomi Japonici, Fructus Fragrantis, Gan Song, Folium Cinnamomi Japonici, and Fructus Tsaoko.

Add water to the pot, hang the soup with beef bones, then tie the spices tightly with a cloth bag and put them into the pot, and add the old turmeric, pepper, chicken essence, monosodium glutamate and salt. Select high-quality dried Chili peppers and put them in an iron pan, add a little rapeseed oil to stir-fry the flavor, and then add proper amount of monosodium glutamate and salt after mashing. In the bowl of meat, the raw celery festival is at the bottom, and then the noodles are sprinkled with chopped green onion and coriander. Even if a bowl of beef that is overflowing with fragrance is finished, it can be eaten together with the prepared Chili noodles.

More than a dozen spices are ups and downs in the soup made of beef bones. At this time, just put all kinds of cut beef and beef offal in a bamboo dustpan, put them in the soup and blanch them slightly, and mix the soup with the meat, showing the unique taste of Leshan.

Cow's tongue, as its name implies, is the tongue of a cow, and it is the most delicious and juicy part of stilted beef. Take fresh beef tongue, remove blood and slice it. Just blanch it in a special medicinal soup, which not only keeps the unique tenderness of beef tongue, but also makes it full of fragrant soup, and then sprinkle with green chopped green onion and coriander to make a bowl of the simplest delicious food. Take a bite, gravy is in generate's mouth, and hand-ground Chili noodles are dipped in it, and salty and spicy are intertwined in the mouth. We can't help but thank the gift of nature and the wisdom of human beings for giving us such wonderful food.

Spinal cord is a part of the central nervous system, which is located in the spinal canal composed of vertebrae and has high nutritional value. The cooking method is the same as the above-mentioned beef tongue. Personally, it feels more like brain flower, tender and soft, but more resilient than brain flower. It will melt gently when you put it in your mouth, which is worth a try.

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Maodu, you must be familiar with it, eating hard dishes necessary for hot pot. Hairy belly refers to the valved stomach of cattle, also known as the tripe. There are two kinds of beef tripe, the beef tripe grown up on feed is yellow, and the beef tripe grown up on grain crops is black. Personally, I prefer hairy belly, because its taste is crisp and elastic, and its taste is extremely high. With thick medicinal soup, the taste is more layered.

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If you don't know what to order, you can order a pot of beef offal like this, and the essence of cattle will be brought together in front of you. Beef tripe, beef tongue, beef intestines, beef lungs, beef and other ingredients each release their own characteristics. The beef tripe is smooth, the beef tongue is tender, and the beef intestines are crisp ... It is worth mentioning that the lotus cabbage inside is very glutinous and has a little sweetness. Personally, I have developed a way to eat beef offal, which is to wrap it in lotus white, then dip it in hand-ground Chili noodles, gently put it in your mouth, and the crispy beef offal and the sweet lotus white, supplemented by Chili to stimulate the taste buds, can find the feeling of oh, let a man of spirit venture where he pleases!

Finally, a bowl of special cow blood, commonly known as blood tofu. Take the blood of live cattle, add salt and heat it directly, and it will solidify into blood. Its characteristic is tender, because its taste is as smooth as tofu, so it is named blood tofu. Blood is also a highlight of the stilted beef. When cooking blood, the seasoning must not be stingy. The heroic Leshan people will enjoy adding spices such as Chili noodles, pepper, garlic, coriander and soybeans to the blood, gently put a chopstick in their mouth, and what comes to their faces is a mellow and thick smell, followed by the smoothness of the blood, which will turn into slag with a sip, and then slide into their throats.

People in Leshan, who are picky about food, always carry out the ultimate principle, but the beef with its unique flavor has a long history in the history of Leshan cuisine.