Qianjiang Chicken Offal (Ganghua Road Branch)
Sichuan cuisine · ⭐ 3.6
Room 1-7, No. 9 Dongfeng Village
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 Room 1-7, No. 9 Dongfeng Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Intestine, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs.
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: 3.6
- Address: Room 1-7, No. 9 Dongfeng Village
- Popular dishes: Dry Pot Intestine, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs, Spicy Pot-Braised Catfish, Spicy Pork Intestines Stir-fry
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Dishes
Dry Pot IntestineA Sichuan dish made with pork intestines stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Spicy Pot-Braised CatfishDry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Chicken Feet in Dry PotA spicy Sichuan-style dish made with chicken feet stir-fried in a dry pot with chili, Sichuan pepper, garlic, and ginger, delivering a rich, numbingly spicy flavor.
Spicy Squid Tentacles in Dry PotDry Pot Squid Tentacles is a dish featuring squid tentacles as the main ingredient, paired with vegetables like green pepper, red pepper, and onion, stir-fried quickly at high heat. The tentacles are cut into segments, then stir-fried in a dry pot with seasonings and vegetables to absorb the flavors fully.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.