One Pot Roasted Chicken (Nanping Store)
Sichuan cuisine · ⭐ 3.8
No. 36-38 Hongsheng Road
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. 36-38 Hongsheng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Well Water Bean Sprouts, Ice Plum Cucumber, Dried Mushroom.
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. 36-38 Hongsheng Road
- Popular dishes: Well Water Bean Sprouts, Ice Plum Cucumber, Dried Mushroom, Onion, Stewed Chicken with Spices
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
Well Water Bean SproutsA dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
Ice Plum CucumberA refreshing cold dish made with cucumber slices drizzled in chilled plum sauce, offering a crisp and tangy taste.
Dried MushroomDried mushroom is a preserved form of fresh mushrooms, known for its rich aroma and umami flavor. Commonly used in soups, stir-fries, and braised dishes to enhance depth of taste.
OnionOnion is a common vegetable, with onion as the main ingredient. It's typically sliced or diced and cooked by frying, boiling, roasting, or eaten raw. Can be served alone or combined with other ingredients like meat, eggs, or vegetables.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Pot Bottom FeeThe pot bottom fee is a charge for the base broth used in hot pot meals, typically including essential ingredients like chili, Sichuan peppercorns, and oil.
High Mountain Potato DishA dish made from highland potatoes, steamed and stir-fried with garlic, ginger, chili, and other seasonings, offering a soft and spicy flavor.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.