At the table
Try the broth first, then dip the meat as you like. “只要牛肉，不要内脏。” asks for beef without offal; confirm the available cuts. Rice can accompany the soup.
Contains beef and offal. Celery and seasoning mixtures may be present. Broth is hot and some cuts are chewy; confirm ingredients and let food cool before eating.
The mild broth can suit children who eat beef: choose tender boneless pieces, cut them small and leave off the chili dip; avoid chewy offal.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Cuts, aromatic spice blends and vegetables vary. Celery, coriander and scallions may be added; the chili dip is separate from the mild broth.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory beef broth with warm aromatic spices.
- Chili heat
- Texture
- Tender beef and a range of soft or springy offal textures.
- How it’s made
- Simmer beef bones with aromatics, cook or reheat the selected beef and offal in the broth, and serve with a separate dip.
Cuts, aromatic spice blends and vegetables vary. Celery, coriander and scallions may be added; the chili dip is separate from the mild broth.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Leshan Suji, Sichuan.
Ask if they have it first
请问你们有跷脚牛肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Suji’s soup and dipping tradition
This account describes a tradition or story, rather than an established historical fact.
Qiaojiao beef is associated with Suji in Leshan. Its beef-bone broth and varied cuts offer a different Sichuan experience from chili-heavy dishes: the separate dip lets each diner season individual bites.