Huang's Liangshan Chicken & Kung Fu Turtle (Aiqinghai Rose Avenue Branch)
Sichuan cuisine · ⭐ 3.6
Lobby, Floor 1, Building C3, Aiqinhai Plaza, No. 42, Jinzhou 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 Lobby, Floor 1, Building C3, Aiqinhai Plaza, No. 42, Jinzhou Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Small Pot Liangshan Chicken, Fatty Intestine Chicken in Small Pot, Chestnut Chicken Casserole.
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: 3.6
- Address: Lobby, Floor 1, Building C3, Aiqinhai Plaza, No. 42, Jinzhou Avenue
- Popular dishes: Small Pot Liangshan Chicken, Fatty Intestine Chicken in Small Pot, Chestnut Chicken Casserole, Kelp, Ham Sausage
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Dishes
Small Pot Liangshan ChickenSmall Pot Liangshan Chicken is a Sichuan dish made with Liangshan chicken, cooked slowly in a small pot with chili and Sichuan pepper. The chicken is tender and has a spicy and fragrant flavor.
Fatty Intestine Chicken in Small PotA spicy Sichuan dish made with pork intestines and chicken, slow-cooked in a small pot with chili and Sichuan peppercorns.
Chestnut Chicken CasseroleA hearty dish made with chicken and chestnuts, slow-cooked in a small pot for rich flavor and tender texture.
KelpKelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
Ham SausageSausage is a processed meat product made primarily from pork, chicken, or beef, mixed with starch, water, and seasonings, then stuffed into casings and cooked by steaming or smoking.
Beef RollBeef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
Lotus RootLotus root is a common aquatic vegetable made from lotus tubers. It's usually peeled and sliced or cubed, then stir-fried, boiled, stewed, or served cold. Popular dishes include stir-fried lotus slices, lotus root stewed with pork ribs, and sweet-and-sour lotus slices, often paired with minced meat, wood ear mushrooms, and carrots.
Pickled Vegetable Chicken PotPickled Vegetable Chicken Pot is a Chinese stew made with chicken and pickled vegetables, cooked together for a fresh and sour taste.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.