Jing Cai Fen Cheng Chongqing Roast Chicken with Chicken Feet
Sichuan cuisine · ⭐ 3.6
No. 14 Shichang Road, Kengzi Subdistrict, 1st Floor, Units 108 and 109
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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. 14 Shichang Road, Kengzi Subdistrict, 1st Floor, Units 108 and 109. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Beef Offal Stir-Fry, Spicy Frog Legs in Dry Pot, Silky Steamed Egg.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 14 Shichang Road, Kengzi Subdistrict, 1st Floor, Units 108 and 109
- Popular dishes: Spicy Beef Offal Stir-Fry, Spicy Frog Legs in Dry Pot, Silky Steamed Egg, Beef Brisket Hot Pot, Spicy Chicken Stew
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Dishes
Spicy Beef Offal Stir-FryDry Pot Beef Offal is a dish featuring beef offal such as tripe, intestines, and lungs, stir-fried with green peppers, onions, garlic, and ginger, then simmered with seasonings. It has a bright red color, rich aroma, and complex flavors.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Silky Steamed EggA delicate and smooth steamed egg dish made with eggs and warm water, gently cooked over steam for a silky texture.
Beef Brisket Hot PotBeef brisket hot pot features beef brisket as the main ingredient, paired with potatoes, carrots, and onions, simmered in water or broth. After blanching, the beef is slowly cooked with spices until tender and flavorful, resulting in a rich, aromatic broth.
Spicy Chicken StewA spicy Sichuan-style chicken stew made with chicken and aromatic spices, known for its rich flavor and heat.
Spicy Specialty ShrimpSpicy shrimp dish made with fresh large shrimp, stir-fried with dried chilies, Sichuan peppercorns, ginger, and garlic. Shrimp are deveined, blanched or sautéed, then seasoned and mixed evenly to ensure tender, flavorful meat.
Chicken with Pig's StomachPig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
Offal Hot PotMutton offal hot pot features mutton organs like tripe, intestines, and lungs, cooked with scallions, ginger, garlic, chili, and Sichuan pepper. After cleaning and slicing, the offal is stewed in broth or water with spices for rich flavor. Serve with dipping sauce or eat as is.
Stewed Intestine Grilled FishA dish made by grilling fish with stewed intestines, seasoned with spices and herbs for a rich, aromatic flavor.
Grilled Fish with ShrimpA dish featuring grilled fish and shrimp, marinated in special spices and cooked over charcoal for a smoky flavor.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.