Family Sour Chicken (Nanping Branch)
Sichuan cuisine · ⭐ 4.3
No. 211, Haixia Road, Annex No. 13
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. 211, Haixia Road, Annex No. 13. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Nutritious Chestnut Chicken, Cold Tapioca Noodles, Braised Pork Intestines.
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: 4.3
- Address: No. 211, Haixia Road, Annex No. 13
- Popular dishes: Nutritious Chestnut Chicken, Cold Tapioca Noodles, Braised Pork Intestines, Hand-pulled Noodles, Bamboo Shoot
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Dishes
Nutritious Chestnut ChickenA nutritious dish made with chicken and chestnuts, slow-cooked to tender perfection for a rich, healthy meal.
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Hand-pulled NoodlesA type of Chinese noodle made by hand-stretching and pulling dough into thin strands, often served in broth or with sauce.
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Sour Cabbage Braised BeefBraised beef with sour cabbage, tender and flavorful, a classic Sichuan home-style dish.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
Bean sproutsBean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
Guizhou Braised ChickenA specialty dish from Guizhou featuring chicken braised with potatoes and peppers in a savory, spicy sauce made from yellow bean paste and chili.
Sour Cabbage ChickenSuancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.
Chicken OffalChicken offal refers to chicken organs such as heart, liver, gizzard, and intestines. After cleaning and slicing, they are marinated with wine and ginger to remove odor, then stir-fried, stewed, or grilled. Commonly cooked with chili, onion, and garlic for rich flavor.
Chicken Blood DishA traditional dish made from fresh chicken blood, cleaned, coagulated, sliced, and stir-fried with seasonings like scallions, ginger, and garlic for a smooth texture and savory flavor.