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Zhi Ke Chongqing Chicken Pot (Xiangzhou Road Branch)

Sichuan cuisine · ⭐ 4.0

No. 131 Xiangzhou Road, Yangchenghu Town, Xiangcheng District

Dishes

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  Small Pork Meatballs

  Little lion heads are a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and cooked by boiling or steaming. The finished dish has tender, delicate meat.
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  Grilled Giant Mekong Fish

  Grilled Giant Mekong Fish is a dish featuring the giant catfish native to the Mekong River. The fresh fish is scaled, gutted, and scored before being marinated with basic seasonings like salt, ginger, scallions, and cooking wine. It is then slowly grilled over charcoal or in an oven until the skin turns golden and crispy, while the flesh remains tender and juicy. A light brushing of oil or sauce may be applied during cooking to retain moisture. The result is a dish with plump, flavorful fish that highlights the distinct taste of freshwater river produce.
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  Grilled Mekong Fish

  Grilled Mekong fish is a dish featuring fresh Mekong fish, cleaned and marinated with spices, then grilled until the skin is slightly charred and the flesh is fully cooked.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Mushroom Assortment Platter

  A platter featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, gently cooked to preserve their natural flavor and texture.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Mushroom Assortment Platter

  A platter featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, lightly stir-fried or steamed to preserve their natural flavor and tender texture.
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  Spicy Crab

  Spicy crab made with fresh crabs, chili, Sichuan pepper, ginger, garlic, and scallions. Crabs are steamed, then stir-fried with sautéed chili and pepper to infuse flavor into the meat.
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  Jigong Baowang Chicken

  Jigong Baowang Chicken is a dish that combines Sichuan and Guizhou culinary styles. Main ingredients include whole chicken, dried chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and various spices. The chicken is cut into pieces, marinated, and then stir-fried in hot oil until golden brown. A generous amount of dried chili peppers, Sichuan peppercorns, and spices are added and braised together, allowing the chicken to fully absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy exterior and tender interior, featuring a rich and complex spicy aroma.
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  Chicken Stew Pot

  Chicken Stew is a dish primarily made with chicken, marinated with various spices and seasonings before being cooked in a pot. The chicken is carefully prepared to be tender and juicy, paired with a rich sauce that delivers a unique flavor.
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  Rooster Pot King

  A flavorful Chinese dish made with chicken and vegetables, slow-cooked in a spicy broth for rich taste.

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