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Qianjiang Ancient Town Chicken Offal (Ruitian Road Branch)

Sichuan cuisine · ⭐ 3.4

No. 4 Jiabo Road, Annex 8

Dishes

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  Seasonal Vegetables

  Seasonal 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.
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  Ham Sausage

  Sausage is a processed meat product made primarily from pork, chicken, or beef, mixed with starch, water, and seasonings, then stuffed into casings and cooked by steaming or smoking.
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  Boiled Beef

  Boiled beef is a dish made by cooking and cooling beef before slicing it. Main ingredient is beef, with added aromatics like scallions, ginger, and star anise for flavor. The meat is tender and easy to eat.
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  Special Qianjiang Chicken Offal

  A specialty dish made with chicken offal stir-fried with peppers and scallions, known for its spicy and aromatic flavor.
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  Stomach Chicken

  Stomach chicken is a dish made primarily with offal (especially chicken gizzards and intestines), stir-fried with chili, ginger, and garlic. Cleaned and sliced, the offal is quickly stir-fried with seasonings for a crisp, flavorful result.
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  Sichuan Taro Noodles

  Sweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
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  Tomato and Egg Stir-Fry

  Tomato and egg stir-fry is a classic Chinese home-style dish. Eggs are scrambled and set aside, tomatoes are chopped and softened, then mixed with eggs and seasoned with salt. Simple to make, rich in flavor.
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  Tofu

  Tofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Fragrant Beef Dry Pot

  Fragrant Beef Dry Pot is a Sichuan-style dry pot dish. Main ingredients include sliced beef, potato strips, lotus root slices, celery, and onion. The beef is first marinated, then stir-fried quickly with vegetables in a wok. Seasonings such as dried chili peppers, Sichuan peppercorns, fermented bean paste, ginger, and garlic are added, and the dish is cooked until the sauce reduces and the ingredients develop a slightly charred surface. It features a dry, aromatic texture with tender beef and crisp vegetables, highlighting spicy, numbing, and savory flavors. Served in a heat-retaining pot to keep warm while eating.
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  Spicy Shrimp Dry Pot

  Spicy shrimp dry pot features fresh shrimp stir-fried with chili, garlic, and vegetables in a savory sauce, delivering a bold, aromatic flavor.
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  Spicy Golden Claw Dry Pot

  Spicy Golden Claw Dry Pot is a Sichuan-style dry pot dish. The main ingredient is chicken feet (or duck feet), which are blanched, deep-fried until golden and wrinkled, and set aside. Rapeseed oil is heated in a wok, and dried chilies, Sichuan peppercorns, ginger, garlic, and fermented bean paste are stir-fried until fragrant. The prepared chicken feet are added and stir-fried evenly. A small amount of broth or beer is added to braise, allowing the feet to absorb the flavors fully. The sauce is then reduced until dry and aromatic. The dish is finished with sesame seeds and cilantro. It features a bright red color, tender and flavorful chicken feet with a spicy and addictive taste.
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  Qianjiang Beef

  Qianjiang beef is a Guizhou specialty dish made with fresh beef stir-fried with chili, Sichuan pepper, and other seasonings, offering a rich, spicy, and savory flavor.
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  Qianjiang Cured Pork Ribs

  Qianjiang Cured Pork Ribs are a traditional specialty from the Qianjiang region of Chongqing. They are made from high-quality pork ribs of local free-range pigs. The ribs are evenly coated with salt, Sichuan peppercorns, baijiu (Chinese liquor), and other seasonings, then naturally air-dried or smoked in a cool, ventilated environment for several weeks. The finished product has a bright red color, firm texture, and a distinctive cured aroma. Before cooking, they require washing and soaking. They can be steamed, boiled, or stewed in soup, often cooked with vegetables like radish or potato.

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