Sichuan Pepper Chicken (Jiaotong University Branch)
Sichuan cuisine · ⭐ 3.8
No. 180 Fuxing Avenue, Shuangfu Subdistrict, Jiangjin District, Chongqing
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. 180 Fuxing Avenue, Shuangfu Subdistrict, Jiangjin District, Chongqing. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Fu Rabbit, Twice-Cooked Pork, Lai Feng Fish.
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: 3.8
- Address: No. 180 Fuxing Avenue, Shuangfu Subdistrict, Jiangjin District, Chongqing
- Popular dishes: Kung Fu Rabbit, Twice-Cooked Pork, Lai Feng Fish, Sichuan-style Tripe with Pickled Chili, White Oil Tripe Strips
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Dishes
Kung Fu RabbitA creative Chinese dish featuring tender rabbit meat stir-fried with vegetables and a secret sauce, offering a fresh and flavorful experience.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
White Oil Tripe StripsA Sichuan dish made with pork tripe sliced and stir-fried in clear oil with seasonings, resulting in a tender, savory flavor.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
Preserved Pork Fat and Pickled Cabbage FishA Sichuan dish featuring fish fillets cooked in preserved pork fat and pickled cabbage, delivering a rich, tangy, and spicy flavor.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Jumping FrogJumping frog is a dish primarily made from frog legs, typically marinated with wine, ginger, and then fried or stir-fried. It's often seasoned with chili, garlic, and ginger for a rich flavor.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.