Zhang Ji's Intestine Chicken
农家菜 · ⭐
No. 2090 Yunjiang Avenue
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. 2090 Yunjiang Avenue. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Chicken Feet in Dry Pot, Spicy Stir-Fried Shrimp, Sichuan Boiled Beef.
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: 农家菜
- Rating:
- Address: No. 2090 Yunjiang Avenue
- Popular dishes: Spicy Chicken Feet in Dry Pot, Spicy Stir-Fried Shrimp, Sichuan Boiled Beef, Pickled Pepper Fish Maw, Spicy Pepper Chicken Offal
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Chicken Feet in Dry PotA spicy Sichuan dish featuring chicken feet stir-fried with vegetables in a dry pot, known for its rich aroma and bold flavor.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Pickled Pepper Fish MawA Sichuan dish made with fish maw stir-fried with pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
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.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Beef and Intestine Hot PotA spicy hot pot featuring beef and pork intestines, simmered with vegetables and seasonings in a small pot for rich flavor.
Mutton Offal Hot PotA hot pot dish featuring mutton offal such as tripe, intestines, and lungs, simmered with vegetables and seasonings in a rich broth.
Fatty Intestine Hot PotA spicy hot pot featuring pork intestines and vegetables, simmered in a rich, aromatic broth.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
Sichuan-style Pork Intestine and Chicken with MalaA spicy Sichuan dish featuring pork intestines and chicken simmered with numbing Sichuan peppercorns and chili, delivering a bold, aromatic flavor.