Tang Chicken
Sichuan cuisine · ⭐ 3.6
No. 48, Section 1, Zhengjie
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 48, Section 1, Zhengjie. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Chicken Offal, Bamboo Shoot Mushroom Stir-Fried with Preserved Pork, Lotus-Leaf Steamed Carp.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 48, Section 1, Zhengjie
- Popular dishes: Stir-Fried Chicken Offal, Bamboo Shoot Mushroom Stir-Fried with Preserved Pork, Lotus-Leaf Steamed Carp, Green Pepper and Century Egg, Fish-Flavored Eggplant
China trip · China travel
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Dishes
Stir-Fried Chicken OffalStir-fried chicken offal is a Chinese dish using chicken organs like heart, liver, and gizzard as main ingredients, stir-fried with green pepper, onion, garlic, and ginger. Chicken offal is cleaned, blanched to remove odor, then quickly stir-fried with seasonings.
Bamboo Shoot Mushroom Stir-Fried with Preserved PorkA classic Chinese dish featuring tea tree mushrooms and preserved pork stir-fried together for a savory, umami-rich flavor.
Lotus-Leaf Steamed CarpA dish of fresh carp steamed in lotus leaves, resulting in tender fish with a fragrant herbal aroma.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.