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Zhong Zhong Ji · Chongqing Chicken Stew (Wusi North Branch)

Sichuan cuisine · ⭐ 4.1

80 meters northwest of the intersection of Banzhong Road and Xiufeng Road

Dishes

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  Wuchang Rice Fragrant Rice

  Five Constants Rice Blossom Fragrance rice is made from high-quality Five Constants Rice Blossom Fragrance rice, carefully washed and cooked with an appropriate amount of water. The finished rice has distinct grains, a soft and sticky texture, and a rich aroma.
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  Small Fish Balls

  Fish balls are made primarily from fresh small fish, which are deboned, minced, seasoned, and then formed into fish paste. This paste is shaped into round balls by hand or machine and then cooked. Common preparation methods include boiling or adding to soups. The dish has a tender, elastic texture and a rich seafood flavor.
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  Hawthorn Plum Lemonade

  Hawthorn plum juice is a beverage made primarily from hawthorn and dried plums (ume), sweetened with rock sugar or honey, then simmered, filtered, and served chilled. During preparation,适量清水 is typically added to extract the flavors of the hawthorn and ume. Finally, a small amount of lemon juice or mint may be added to enhance freshness.
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  Sichuan Spicy Chicken

  Sichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Milk Duck Blood

  Milk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
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  Seaweed and Egg Soup

  Seaweed egg soup is a home-style soup made primarily from seaweed and eggs. The preparation is simple: cut the seaweed into small pieces and set aside the beaten eggs. Boil water in a pot, add the seaweed, and once it boils, pour in the egg mixture while stirring quickly. Season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions before serving.
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  Stir-Fried Snails in Sauce

  Stir-fried snails in sauce is a dish featuring snails as the main ingredient. After cleaning and blanching to remove odor, snails are stir-fried with fermented bean paste, garlic, ginger, chili, and other seasonings to absorb rich sauce flavor.
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  Xiapu Kelp Sprout

  A dish featuring fresh kelp sprouts from Xiapu, Fujian, lightly blanched and dressed with garlic and sesame oil for a crisp, savory flavor.
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  Chicken Stew for One

  A single-serving chicken stew made with chicken and vegetables, simmered in a flavorful sauce.
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  Chicken and Frog Stew

  Chicken and frog stew made with chicken and frogs as main ingredients, combined with vegetables like potatoes and bean sprouts, cooked by simmering or braising. Both chicken and frogs are marinated first, then slowly cooked with seasonings to absorb the broth's flavor.
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  Golden Tofu Skin

  A Chinese dish made with crispy fried tofu skin and egg, seasoned to perfection for a savory and satisfying flavor.

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