Chongqing Chicken Offal
Sichuan cuisine · ⭐ 3.6
No. 24, Hou Nan Street (Attached No. 1-1, Building B, Animal Husbandry Bureau Dormitory)
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 No. 24, Hou Nan Street (Attached No. 1-1, Building B, Animal Husbandry Bureau Dormitory). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bao Bao Cabbage, Braised Beef Tripe, Houttuin Root.
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: No. 24, Hou Nan Street (Attached No. 1-1, Building B, Animal Husbandry Bureau Dormitory)
- Popular dishes: Bao Bao Cabbage, Braised Beef Tripe, Houttuin Root, Stir-Fried Cucumber, Sweet-Sour-Ma La Guaiwei Broad Beans
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Dishes
Bao Bao CabbageBao Bao Cai is a dish made primarily with cabbage, typically stir-fried after slicing or shredding, enhanced with garlic and ginger, and optionally paired with meat or ham for a crisp, tender taste and simple preparation.
Braised Beef TripeStewed beef tripe is a traditional dish featuring beef tripe as the main ingredient. The preparation involves cleaning the tripe thoroughly, then simmering it in a seasoned braising liquid made from soy sauce, cooking wine, and spices until it becomes flavorful and tender. Finally, it is removed from the pot, sliced, and ready to eat.
Houttuin RootHouttuin is a dish primarily made with Houttuin, typically washed, cut into segments, and mixed with garlic, chili, and cilantro. It can also be stir-fried with other vegetables or meat, offering a crisp texture.
Stir-Fried CucumberA simple and refreshing dish made by stir-frying fresh cucumber slices with garlic, preserving the crisp texture and natural flavor.
Sweet-Sour-Ma La Guaiwei Broad BeansA spicy and flavorful Sichuan snack made from fried broad beans seasoned with sugar, vinegar, chili, Sichuan pepper, and sesame.
Marinated Tofu CubesA cold dish made by marinating tofu cubes in a blend of soy sauce, sugar, vinegar, garlic, and chili for a savory and slightly spicy flavor.
Tofu StickTofu stick is a plant-based food made from soy protein, often used in vegetarian dishes for its meat-like texture and savory flavor.
Spicy ShrimpSpicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
Duck FeetDuck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.