Bahuo Yu Qianjiang Ancient Town Chicken Offal (Xinyi City Branch)
Sichuan cuisine · ⭐ 3.6
No. 76, Keyuan 3rd Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 76, Keyuan 3rd Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pork Belly, Spicy Sichuan-style Pork Intestines and Shrimp, Spicy Squid Tentacles in Dry Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 76, Keyuan 3rd Road
- Popular dishes: Pork Belly, Spicy Sichuan-style Pork Intestines and Shrimp, Spicy Squid Tentacles in Dry Pot, Dry Pot Eel, Spicy Pot Chicken
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Spicy Sichuan-style Pork Intestines and ShrimpSpicy stir-fried pork intestines and shrimp, a dish featuring cooked and sliced pork intestines with peeled shrimp, stir-fried with scallions, ginger, garlic, dried chilies, and seasonings, then simmered to absorb the spicy flavor.
Spicy Squid Tentacles in Dry PotDry Pot Squid Tentacles is a dish featuring squid tentacles as the main ingredient, paired with vegetables like green pepper, red pepper, and onion, stir-fried quickly at high heat. The tentacles are cut into segments, then stir-fried in a dry pot with seasonings and vegetables to absorb the flavors fully.
Dry Pot EelA spicy Sichuan dish featuring eel stir-fried in a dry pot with vegetables and aromatic spices, delivering a rich, numbingly hot flavor.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Refreshing Cold DishRefreshing cold dishes are made primarily from fresh vegetables, carefully selected and combined, then dressed with a cool seasoning. The dish features a vibrant array of colors and a crisp texture, preserving the natural flavors of the ingredients—making it a refreshing choice for summer meals.
Stomach ChickenStomach chicken is a dish made primarily with offal (especially chicken gizzards and intestines), stir-fried with chili, ginger, and garlic. Cleaned and sliced, the offal is quickly stir-fried with seasonings for a crisp, flavorful result.
Pork Bone and Lotus Root SoupA nourishing soup made with pork bones and lotus root, slowly simmered to extract rich flavors and nutrients.
Chicken Offal and Pork Rib Stir-fryA savory dish made with chicken offal and pork ribs, stir-fried or braised with seasonings for rich flavor.
Qianjiang Chicken Offal Stir-fryQianjiang Chicken Offal is a dish made with chicken organs like hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and onions. The offal is cleaned, blanched to remove odor, then cooked with seasonings to absorb flavors fully.