Songyunjian Resort Hotel · Huajiao Chicken · Team Building · Local Produce
Sichuan cuisine · ⭐ 4.2
Songyunjian Resort Hotel, Yunling Square, Tieshanping Forest Park
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 Songyunjian Resort Hotel, Yunling Square, Tieshanping Forest Park. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Eel Segments, Spicy Ginger Rabbit, Spicy Pepper Chicken Offal.
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: Songyunjian Resort Hotel, Yunling Square, Tieshanping Forest Park
- Popular dishes: Stir-Fried Eel Segments, Spicy Ginger Rabbit, Spicy Pepper Chicken Offal, Stir-Fried Seasonal Vegetables, Spicy Sichuan Pepper Chicken
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Dishes
Stir-Fried Eel SegmentsA dish made with fresh eel segments stir-fried in oil and seasoned with Sichuan spices, resulting in a savory and slightly spicy flavor.
Spicy Ginger RabbitA spicy stir-fry dish made with tender rabbit meat and fresh ginger, delivering a bold, aromatic flavor.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Spicy Sichuan Pepper ChickenSpecial Sichuan pepper chicken is made with chicken as the main ingredient, seasoned with plenty of Sichuan peppercorns and chili. After marinating, the chicken is stir-fried with dried chilies, ginger, garlic, and Sichuan peppercorns to create a rich numbing and spicy flavor.
Ecological Roast LambA premium lamb dish marinated in secret spices and slow-roasted over fruitwood charcoal, delivering a tender, aromatic experience.
Immortal CarpA dish made with fresh carp, tofu, ginger, and scallions, simmered in a savory sauce of yellow wine, soy sauce, and sugar. The fish is tender and the broth rich.
Stewed Mud CarpPā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
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.
Tofu and IntestinesBean curd with pork intestines is a dish made primarily from pork intestines and tofu pudding. After cleaning and boiling, the pork intestines are stewed together with soft tofu pudding, seasoned with spices to make the intestines tender and flavorful, while the tofu remains smooth and absorbs the sauce.
Sizzling Crispy TofuA dish featuring crispy fried tofu served hot on a sizzling iron plate, with a tender interior and savory flavor.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.
Chicken Blood and Seasonal Vegetable SoupA savory soup made with fresh chicken blood and seasonal vegetables, gently simmered for a light and nutritious dish.