Liao Ji Bangbang Chicken (Chengdu Qingbaijiang Tongjin Store)
小吃快餐 · ⭐
No. 36 Tongjin Street, Qingbaijiang District, 1st Floor
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 36 Tongjin Street, Qingbaijiang District, 1st Floor. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy麻 Chicken Feet, Sichuan Pepper Chicken Feet, Spiced Pig's Head Salad.
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: Chengdu
- Category: 小吃快餐
- Rating:
- Address: No. 36 Tongjin Street, Qingbaijiang District, 1st Floor
- Popular dishes: Spicy麻 Chicken Feet, Sichuan Pepper Chicken Feet, Spiced Pig's Head Salad, Spicy Duck Heads
China trip · China travel
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Dishes
Spicy麻 Chicken FeetSpicy麻 chicken feet without bones are made primarily from chicken feet, which are blanched to remove odor and then marinated or mixed with a special spicy麻 sauce. The spicy麻 sauce is made by mixing Sichuan pepper, chili, garlic paste, ginger paste, soy sauce, vinegar, and sugar, resulting in a fresh, fragrant, slightly numbing flavor with rich layers.
Sichuan Pepper Chicken FeetSpicy Sichuan pepper chicken feet, made from boneless chicken feet, are blanched to remove odor, then marinated with Sichuan pepper, ginger, and garlic. Tossed in a sauce of soy sauce, vinegar, sugar, and sesame oil, then chilled for several hours to blend flavors.
Spiced Pig's Head SaladA cold dish made by slicing boiled pig's head meat and mixing it with garlic, cilantro, chili oil, soy sauce, and vinegar for a savory, aromatic flavor.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.