Tanyu Liangshan Chicken (Gongren Village Branch)
Hot pot · ⭐ 4.3
Annex 22, No. 64, Gongren Village
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Annex 22, No. 64, Gongren Village. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tan Yu Liangshan Chicken, Potato, Sichuan North Cold Jelly Noodles.
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: Hot pot
- Rating: 4.3
- Address: Annex 22, No. 64, Gongren Village
- Popular dishes: Tan Yu Liangshan Chicken, Potato, Sichuan North Cold Jelly Noodles, Sand参 Soup, Kelp
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Dishes
Tan Yu Liangshan ChickenA Sichuan-style dish made with chicken stewed in a secret sauce and spices, known for its rich, spicy, and aromatic flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Sand参 SoupA nourishing soup made with Platycodon root, often cooked with chicken or lean meat for a mild, refreshing flavor.
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.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Chicken Blood SoupA traditional soup made primarily from chicken blood, seasoned with scallions, ginger, and cilantro, offering a smooth and savory taste.