Qianjiang Chicken Offal (Zhuangzhi Road Branch)
Sichuan cuisine · ⭐ 3.3
No. 20, Zhuangzhi Road (340 meters on foot from Exit 2B of Leshi Mu Metro Station)
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. 20, Zhuangzhi Road (340 meters on foot from Exit 2B of Leshi Mu Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rabbit Dry Pot, Fried Preserved Pork, Big Plate Chicken.
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: 3.3
- Address: No. 20, Zhuangzhi Road (340 meters on foot from Exit 2B of Leshi Mu Metro Station)
- Popular dishes: Rabbit Dry Pot, Fried Preserved Pork, Big Plate Chicken, Sliced Pork with Young Ginger, Kung Pao Pork Cubes
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Dishes
Rabbit Dry PotA spicy Sichuan-style dish made with rabbit meat and vegetables, stir-fried in a wok with chili, garlic, and fermented bean paste.
Fried Preserved PorkHui Guo La Rou is a Chinese dish featuring cured pork as the main ingredient, typically sliced and stir-fried with vegetables like green peppers and onions. The pork is first boiled or steamed, then fried to release its oil before adding the vegetables and seasoning.
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Sliced Pork with Young GingerA Chinese dish made with tender pork slices and young ginger, stir-fried to a savory, slightly spicy flavor.
Kung Pao Pork CubesKung Pao Pork is a Chinese dish featuring diced pork, typically from tenderloin, stir-fried with peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The pork is marinated, stir-fried, then tossed in a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finally mixed with fried peanuts.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Braised Hairtail Dry PotA Chinese dish made with dried hairtail fish and vegetables, stir-fried in a pot for rich flavor.
Dog Meat Hot PotA dish made with dog meat and vegetables like potatoes, green peppers, and onions, stir-fried in a hot pan with spices 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.