Qianjiang Chicken Offal (Yuansheng Branch)
Sichuan cuisine · ⭐ 4.2
No. 22 Fuquan Road, Longhu Yuanzhu Tianjie, Unit 26
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 No. 22 Fuquan Road, Longhu Yuanzhu Tianjie, Unit 26. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Potato Slices, Potato Noodles, Stewed Chicken Offal in Small Pot.
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: 4.2
- Address: No. 22 Fuquan Road, Longhu Yuanzhu Tianjie, Unit 26
- Popular dishes: Potato Slices, Potato Noodles, Stewed Chicken Offal in Small Pot, Spicy Pot Rabbit, Spicy Pork Intestine and Shrimp Dry Pot
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Dishes
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
Potato NoodlesPotato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
Stewed Chicken Offal in Small PotA spicy and savory dish made by stewing chicken offal with chili, garlic, and ginger in a small pot.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Spicy Pork Intestine and Shrimp Dry PotA spicy Sichuan dish featuring pork intestines and shrimp stir-fried in a dry pot with chili, garlic, and ginger for bold, aromatic flavor.
Spicy Squid in Dry PotDry Pot Squid is a dish primarily made with squid. The squid is first processed and marinated, then stir-fried with various spices and vegetables until it becomes dry and fragrant. The finished dish has a golden color, with tender and juicy squid, paired with rich ingredients, offering a layered and satisfying taste.
Rice CakeNian gao is a traditional Chinese rice product made primarily from glutinous rice. After steaming and pounding, it is shaped into a cohesive form. It has a soft and sticky texture and can be served as a staple food, dessert, or snack.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Chicken Offal with Pig IntestineA spicy Sichuan dish made with chicken offal and pork intestines, stir-fried with chili and Sichuan peppercorns for a bold, aromatic flavor.
Chicken FeetChicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious 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.