Meiyuan Songlin Huajiao Chicken (Tieshanping Branch)
Sichuan cuisine · ⭐ 4.2
Fangfei Road, Tieshanping Forest Park
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Fangfei Road, Tieshanping Forest Park. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Old Rural Bacon, Cold Tapioca Noodles, Dry-burned Fish.
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: 4.2
- Address: Fangfei Road, Tieshanping Forest Park
- Popular dishes: Old Rural Bacon, Cold Tapioca Noodles, Dry-burned Fish, Dry-Fried Green Beans, Vegetable Chicken Blood Soup
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Dishes
Old Rural BaconA traditional cured pork product made by salting, air-drying, and smoking, featuring a rich aroma and savory flavor, commonly found in Sichuan cuisine.
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Dry-burned FishDry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Vegetable Chicken Blood SoupA savory soup made with fresh seasonal vegetables and chicken blood, gently simmered to create a light yet flavorful dish.
Sichuan-style Pepper RabbitSpicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
White-Cut ChickenA cold dish made by boiling a whole chicken and slicing it chilled, served with ginger-garlic sauce for a fresh and tender taste.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Spicy Pig IntestinesSpicy tripe is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with dried chilies and Sichuan peppercorns. It has a bright red color, tender yet chewy tripe, and rich spiciness.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.