Stilted beef is a traditional delicacy in Leshan.

Zhou Village in Yangwan Township, which is now on the edge of the city, was formerly known as Niu Shazhou Village, because many local villagers made a living by killing cattle and buying and selling beef.

After killing the cow, the offal is usually not needed. The clever villagers thought it was too wasteful, so they washed the offal by the river, chopped it up, threw it into a pot, added ginger, pepper, and salt, cooked it, and set up a pot.

A long table was set up in the thatched hut to buy food for passers-by.

Historically, Yangwan belonged to Suji, and Suji was adjacent to the Emei River. The prosperity of water transportation brought a constant flow of people, and also brought a large number of diners to Qiaojiao Beef.

At first, cross-legged beef was a delicacy of the peddlers, and the restaurant conditions were very simple. There was only a square table, and there were no stools for guests to sit on. However, there was a crossbar under the table for guests to rest with their feet crossed. Therefore, this delicacy also became popular among the guests.

It is eaten with one's feet crossed, hence the name cross-legged beef.

With a history of hundreds of years and several generations of evolution, the preparation of stiletto beef has become more and more sophisticated, gradually evolving into a popular delicacy and becoming a national intangible cultural heritage.

Because of its unique delicious taste, medicinal functions of dispelling cold and relieving cough, and the principle of "replenishing the internal organs with the internal organs" of traditional Chinese medicine, this delicacy has become famous at home and abroad.

The preparation method of stilts beef has a profound history, and the selected spices are rich and exquisite, such as pepper, angelica, sanye, star anise, fragrant bark, vanilla, fennel, grass fruit, amomum villosum, white cardamom, clove, cinnamon, incense, etc.

Fruit, spikenard, fragrant leaves, grasshoppers, etc.

Add water to the pot, use beef bones to make the stock, then tie the spices tightly with a cloth bag and put them into the pot. Add in turmeric, peppercorns, chicken essence, monosodium glutamate, and salt.

Choose high-quality dried chili peppers and put them in an iron pot, add a little rapeseed oil and stir-fry until fragrant, mash them in the pot, and add an appropriate amount of MSG and salt.

In a bowl filled with meat, place raw celery segments as the bottom, then sprinkle with chopped chives and coriander. Once the fragrant bowl of beef is ready, serve it with the prepared chili noodles and it's ready to eat.

More than a dozen kinds of spices float in the soup made from beef bones. At this time, you only need to put all kinds of chopped beef and beef offal in a bamboo dustpan, put them one by one into the soup, blanch them briefly, and mix the soup and beef offal.

The meat is fused to present the unique deliciousness of Leshan.

Beef tongue, as the name suggests, is the tongue of the cow. It is the most juicy part of the beef.

Take fresh beef tongue, remove the blood and slice it into slices. Just put it into a special medicinal soup and blanch it briefly. This not only maintains the unique tenderness of the beef tongue, but also allows the beef tongue to absorb the fragrant soup, and then sprinkle with emerald green.

Chopped green onions and coriander create the simplest bowl of delicious food.

When you take a bite, the gravy bursts in your mouth. When dipped in hand-ground chili noodles, the saltiness and spicyness are intertwined in your mouth. You can't help but thank nature's gifts and human wisdom for giving us such wonderful food.

The spinal cord is part of the central nervous system and is located in the spinal canal composed of vertebrae. It has extremely high nutritional value.

The cooking method is the same as the above-mentioned beef tongue. Personally, I think the taste is more like brain flakes, tender and soft, but more tough than brain flakes. It melts gently when you put it in your mouth. It is worth trying.

? Mao tripe, everyone must be familiar with it. It is a must-have hard dish for hot pot.

Hairy tripe refers to the omasum of the cow, also known as the louvered tripe.

There are two types of hairy tripe. The louvers of cattle that grew up on feed will turn yellow, and the louvers of cattle that grew up on grain crops will turn black.

Personally, I prefer Maodu because of its crisp and chewy texture and high taste. When paired with a thick medicinal soup, the taste is even richer.

? Friends from out of town who don’t know what to order can order a pot of beef offal like this. The essence of the beef is just gathered in one pot and presented in front of you.

Ingredients such as tripe, beef tongue, beef intestines, beef lungs, and beef each release their own characteristics. The tripe is smooth, the tongue is tender, and the intestines are crispy... It is worth mentioning that the lotus cabbage inside is very delicious.

Glutinous, with a bit of sweetness.

I personally came up with a way to eat it, which is to wrap beef offal in lotus white, then dip it in hand-ground chili noodles, and gently put it into my mouth. The crispness of beef offal and the sweetness of lotus white are supplemented by the stimulation of chili pepper.

Taste buds, you can find the feeling of being satisfied and happy in life!

Finally, there is a bowl of special beef blood, commonly known as blood tofu.

Take the blood of a live cow, add salt and heat it directly to solidify it into blood.

It is characterized by tenderness, and its texture is as smooth and tender as tofu, so it is named blood tofu.

Xuewang is also an important feature of Qiaojiao Beef.

When cooking Xuewang, you must not be stingy with the seasonings. The heroic Leshan people will add chili noodles, pepper, minced garlic, coriander, soybeans and other condiments to the Xuewang, put it into your mouth with a chopstick, and slap the noodles on the noodles.

What came was a mellow and strong smell, followed by the smooth and tender blood, which turned into dregs with a slight sip, and then slid into the throat.

The picky Leshan people always adhere to the ultimate principle when it comes to food, but the unique flavor of beef has a long history in the history of Leshan cuisine.