After experiencing a century of history and been developed for three generations, the Cooked Qiaojiao Beef Soup has become an outstanding local dish of long standing in Leshan. Its medical function of dispersing colds and relieving coughs, and Chinese herbal theory of “compensating viscera with viscera” has greatly upgraded the taste and grade of this famous local dish. After several developments of the dish, attention has been increasingly paid to the taste of the soup. On the basis of the traditional soup taste, modern seasoning materials, such as black pepper, monosodium glutamate, sprouted broad bean and etc. have been added to augment the dish. Scores of Chinese medicines are combined and then the soup is boiled to the “essential soup”, which is more scientific and nutritional. For this dish, four major features come into being; they are a jade-green soup color, a continuous fragrance, crisp beef offal, and various methods of eating it.

The districts of Leshan, Wutong Bridge and Jianwei are rich in the production of ginger. During the preparation of this dish, duck meat should be cut into cutlets, put into boiling water for quick cooking and then scooped up. At this time, young ginger slices should be prepared. After the oil is heated up to eighty percent of the maximum heat, prickly ash, bean sauce and some fresh broth are incorporated. Then the duck cutlets are put into the boiler, and at the same time, cooking wine, soy sauce and salt are added to it. After cooking evenly for 30 minutes, the prepared young ginger can be put into the boiler. The young ginger should be cooked for 10 minutes, and then a few garlic sprouts are added. After stewing for a while monosodium glutamate and soy flour should be added, and then the dish is finished. Features of this dish are that the ginger flavor is strong and lush, the juice is ruddy and bright, and the taste is fragrant, hot, and delicious.