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Ban Tan Zhu Yi · Jar Chicken · Jar Fish (Nanping Store)

Sichuan cuisine · ⭐ 4.3

1st Floor, Langgao Meige, No. 7 Jiangnan Avenue (next to Nanping Xinjie Bus Stop; near Chongqing Rail Transit Gongmao Station Exit 1)

Dishes

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  Colorful Sticky Rice Dumplings

  A colorful dessert made from glutinous rice dough filled with sweet fillings like red bean, mango, strawberry, blueberry, and coconut, steamed to perfection.
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  Chopped Chili Pig Trotter

  A spicy dish made by slow-cooking pig trotters with chopped chili and seasonings, resulting in tender, flavorful meat rich in collagen.
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  Clay Pot Crucian Carp

  A dish of fresh crucian carp slowly stewed in a clay pot with ginger, scallions, and chili, resulting in tender fish and rich broth.
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  Pot Chicken

  Stewed chicken dish made by marinating a whole chicken and sealing it in a clay pot to slowly cook with ingredients like scallions, ginger, star anise, and cinnamon.
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  Crispy Snack Pancake

  A crispy flatbread made from flour, eggs, and oil, deep-fried to golden perfection. Features a crunchy exterior and soft interior with layered texture, commonly served as a snack or side dish.
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  Salad with Large You Tiao

  Salad with large you tiao consists of fresh vegetables such as lettuce, cucumber, and carrot, paired with deep-fried thick you tiao. The you tiao is crispy on the outside and soft inside, mixed with refreshing vegetables for a varied texture. Simple to prepare—cut the you tiao into pieces and toss with salad ingredients.
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  Spicy Pepper Crisp

  Paojiao Shuangcui is a dish primarily made with pig stomach and chicken gizzard. The preparation involves slicing the pig stomach and chicken gizzard thinly, marinating them with pickled chili peppers and various seasonings, then quickly stir-frying. It has a fresh, tender texture with a crisp and delicious taste.
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  Honghu Bone and Lotus Root Soup

  A traditional Chinese soup made with pork bones and fresh lotus root, slow-cooked to create a rich, creamy broth with tender藕 and deep bone flavor.
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  Fermented Vegetables with Stir-Fried Pork

  Old pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
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  Preserved Meat Stew Rice

  A savory dish made by steaming rice with preserved meats like sausage and bacon, resulting in a rich, aromatic flavor.
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  Preserved Meat Cauliflower

  A dish made by stir-frying cauliflower with preserved meats like bacon or sausage, resulting in a savory and aromatic flavor.
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  Herb-Root Tofu Skin Stir-fry

  A rustic vegetarian dish made by stir-frying tofu skin with herb roots, seasoned with garlic and chili for a savory, earthy flavor.
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  Sauce-Braised Double Crisp

  A dish made with pork stomach and chicken gizzard, stir-fried with vegetables and sauce, known for its crisp texture and savory flavor.
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  Golden Soup Steamed Chinese Giant Salamander

  Mainly made with Chinese giant salamander, paired with golden soup (chicken broth and tomato simmered), then steamed. The soup is golden yellow, the fish meat tender and smooth, with rich flavor.
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  Roasted Thumb Potatoes

  Small potatoes are cleaned, peeled, and cut into chunks, then tossed with olive oil, salt, and black pepper before being roasted in the oven until crispy on the outside and soft inside. Rich aroma and simple, pure flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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