Qianjiang Chicken Offal (Wanshou Road Branch)
Sichuan cuisine · ⭐ 3.9
No. 22, Wanshou Road, Hubin Road
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 No. 22, Wanshou Road, Hubin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed green beans, Wide Rice Noodles, Dry Pot Rabbit.
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: 3.9
- Address: No. 22, Wanshou Road, Hubin Road
- Popular dishes: Cold-mixed green beans, Wide Rice Noodles, Dry Pot Rabbit, Bottled Plum Lemonade, Fatty Intestine and Catfish Combination
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Dishes
Cold-mixed green beansCold-mixed green beans is a cold dish primarily made with fresh green beans. After washing, the beans are blanched until just cooked, then rinsed under cold water and drained. They are then mixed with minced garlic, soy sauce, vinegar, sesame oil, chili oil, and other seasonings. The preparation is simple and preserves the crisp texture of the green beans.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Dry Pot RabbitA spicy Sichuan dish made with rabbit meat stir-fried in a dry pot with vegetables and chili, known for its rich, numbing flavor.
Bottled Plum LemonadeBottled plum lemonade is made from plums, hawthorn, and licorice, simmered and chilled in glass bottles for a refreshing summer drink.
Fatty Intestine and Catfish CombinationA Sichuan specialty dish featuring tender pork intestines and fresh catfish, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
CauliflowerCauliflower, also known as cauliflower or Romanesco, primarily uses white florets as the main ingredient. When cooking, it is usually broken into small florets, cleaned thoroughly, and then prepared through various methods such as stir-frying, boiling, or roasting. With appropriate seasonings, its natural flavor can be preserved, resulting in a crisp texture.
Chicken Offal and Beef Stir-fryA dish made by stir-frying chicken offal and beef with spices, offering a rich and spicy flavor.
Chicken Offal and Intestine Stir-fryA stir-fry dish featuring chicken offal and pork intestines, seasoned with spices and vegetables for a bold, aromatic flavor.
Qianjiang Hao'er FishA Guizhou specialty dish made with tender hao'er fish braised in chili and Sichuan pepper, delivering a spicy and numbing flavor.
Qianjiang Chicken Offal Stir-fryQianjiang Chicken Offal is a dish made with chicken organs like hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and onions. The offal is cleaned, blanched to remove odor, then cooked with seasonings to absorb flavors fully.
Qianjiang Chicken Offal Rice (Single Order)A dish featuring stir-fried chicken offal with vegetables and spices, served over fragrant rice.