Qiu Chu Ji · Earth Oven Roasted Chicken (Jiaolonggang Store)
农家菜 · ⭐ 4.6
No. 66 Shuangjiu Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 66 Shuangjiu Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nine Yin Chicken Claw, Spicy Black Wood Ear Salad, Green Beans.
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: Chengdu
- Category: 农家菜
- Rating: 4.6
- Address: No. 66 Shuangjiu Road
- Popular dishes: Nine Yin Chicken Claw, Spicy Black Wood Ear Salad, Green Beans, Earthen Stove Chicken, 柴火鸡
China trip · China travel
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Dishes
Nine Yin Chicken ClawA Chinese dish made with chicken claws slowly stewed in spices and seasonings, resulting in a tender and aromatic flavor.
Spicy Black Wood Ear SaladA refreshing cold dish made with fresh black wood ear mushrooms, seasoned with garlic, scallions, chili oil, and other seasonings for a crisp and flavorful bite.
Green BeansGreen beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
Earthen Stove ChickenA traditional Chinese dish featuring chicken slowly stewed over an earthen stove with aromatic spices, resulting in tender and flavorful meat.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Lipu Fresh TaroA dish made with fresh taro from Lipu, gently simmered with vegetables for a mild and comforting flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Mountain-Style Preserved PorkMountain-style preserved pork is made by curing and smoking fresh pork in mountainous regions, resulting in a rich, savory flavor and firm texture.