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Zhengzhongji · Chongqing Chicken Stew (Cangshan Wanda Store)

Sichuan cuisine · ⭐ 4.2

Shop 06, 1st Floor, He Yuan, No. 36, Jingang Road, Jianxin Town

Dishes

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  Hong Kong Style Butter Chicken Soup Pot

  Hong Kong Style Butter Chicken Soup Pot is a Cantonese soup dish made primarily with fresh chicken, butter, ginger, red dates, and goji berries. The chicken is first blanched to remove impurities, then simmered slowly with butter and ginger slices until the butter aroma infuses the broth. Red dates and goji berries are added later and cooked until the chicken becomes tender and the soup turns golden. The soup has a rich, buttery flavor.
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  Original Cut Butter Chicken Shreds

  This dish uses chicken breast, first cut into uniform thin slices or fine shreds. During cooking, butter is melted in a pan, and the chicken shreds are quickly stir-fried until they change color and are cooked through. A small amount of salt or basic seasoning may be added. The finished chicken shreds have a light yellow color, a tender and smooth texture, with the rich dairy aroma of butter and the natural umami of chicken. The main ingredients are chicken breast and butter, prepared in a simple and direct method that highlights the combination of the original flavor of the ingredients and the buttery taste.
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  Small Fish Balls

  Fish balls are made primarily from fresh small fish, which are deboned, minced, seasoned, and then formed into fish paste. This paste is shaped into round balls by hand or machine and then cooked. Common preparation methods include boiling or adding to soups. The dish has a tender, elastic texture and a rich seafood flavor.
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  Hawthorn Plum Lemonade

  Hawthorn plum juice is a beverage made primarily from hawthorn and dried plums (ume), sweetened with rock sugar or honey, then simmered, filtered, and served chilled. During preparation,适量清水 is typically added to extract the flavors of the hawthorn and ume. Finally, a small amount of lemon juice or mint may be added to enhance freshness.
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  Sichuan Spicy Chicken

  Sichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
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  Freshly Fried Dough Sticks

  Freshly fried youtiao is a dough made by mixing flour, water, alkali, and a small amount of salt, then kneaded into a dough, allowed to rest, cut into strips, and deep-fried in hot oil until golden and crispy. The main ingredients are flour, water, alkali, and edible oil.
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  Stir-Fried Snails in Sauce

  Stir-fried snails in sauce is a dish featuring snails as the main ingredient. After cleaning and blanching to remove odor, snails are stir-fried with fermented bean paste, garlic, ginger, chili, and other seasonings to absorb rich sauce flavor.
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  Chongqing Chicken Pot

  Chongqing chicken pot is made with chicken as the main ingredient, combined with vegetables like potatoes, green peppers, and onions, and seasoned with fermented broad bean paste, chili, and Sichuan peppercorns. The chicken is marinated first, then slowly cooked with the vegetables to blend flavors.
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  Xiapu Kelp Sprout

  A dish featuring fresh kelp sprouts from Xiapu, Fujian, lightly blanched and dressed with garlic and sesame oil for a crisp, savory flavor.
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  Chicken and Frog Stew

  Chicken and frog stew made with chicken and frogs as main ingredients, combined with vegetables like potatoes and bean sprouts, cooked by simmering or braising. Both chicken and frogs are marinated first, then slowly cooked with seasonings to absorb the broth's flavor.

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