Tieshan Lao Ya Mala Chicken (Tieshanping Branch)
Sichuan cuisine · ⭐ 3.6
Juxiong Resort, Fangfei Road, Yufengshan Town (next to Oriental Holiday Hotel)
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 Juxiong Resort, Fangfei Road, Yufengshan Town (next to Oriental Holiday Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Baby Bok Choy and Chicken Blood Soup, Wood Ear Mushroom, Glass Noodles.
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: Juxiong Resort, Fangfei Road, Yufengshan Town (next to Oriental Holiday Hotel)
- Popular dishes: Baby Bok Choy and Chicken Blood Soup, Wood Ear Mushroom, Glass Noodles, Mutton Offal Hot Pot, Sheep blood
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Dishes
Baby Bok Choy and Chicken Blood SoupBaby Bok Choy and Chicken Blood Soup is a soup made with baby bok choy and chicken blood, cooked together for a fresh and light taste.
Wood Ear MushroomWood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
Glass NoodlesGlass noodles are thin, elongated food products primarily made from mung bean, sweet potato, or potato starch, and are produced by steaming and sun-drying. During preparation, the starch slurry is heated to solidify, then cut into fine strands and dried. Before eating, they must be soaked in warm water and can be stir-fried, boiled, mixed, or used in soups, often paired with meats, vegetables, and seafood.
Mutton Offal Hot PotA hearty hot pot made with mutton offal, simmered with vegetables and seasonings for a rich, savory flavor.
Sheep blood羊血 is a dish primarily made from sheep blood, typically solidified, cut into pieces, and stir-fried or boiled with scallions, ginger, garlic, chili, and other seasonings. It can also be cooked with辅料 like tofu or greens.
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.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Chicken Blood SoupA traditional soup made primarily from chicken blood, seasoned with scallions, ginger, and cilantro, offering a smooth and savory taste.
Yellow Shoot Bok ChoyA simple stir-fried dish made with tender bok choy leaves and garlic, known for its fresh taste and vibrant color.