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Qianjiang Ancient Town Chicken Offal (Double Fortune Bridge Head Branch)

川菜 · ⭐ 4.3

No. 61, Shuangfu Mishi Ba Street, Shuangfu Subdistrict (at the head of Youzheng Street Bridge)

Dishes

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  Pickled Vegetable Egg Soup

  A simple and comforting soup made with eggs and pickled vegetables, known for its mild flavor and quick preparation.
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  Dry Pot Mixed

  A Sichuan-style dish featuring a mix of meats and vegetables stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Lotus Root Stewed with Preserved Pork Ribs

  A dish made by slow-cooking fresh lotus root and preserved pork ribs, resulting in a rich, savory broth with tender, sweet-tasting root vegetables and flavorful meat.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Qianjiang Pork Ribs

  Qianjiang pork ribs is a Guizhou specialty dish made with pork ribs stewed in a spicy sauce of fermented broad bean paste, chili, and Sichuan pepper, resulting in tender meat with a rich, aromatic flavor.
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  Qianjiang Pig Intestine

  Qianjiang Pig Intestine is a specialty dish made from pork intestines stir-fried with chili, Sichuan pepper, and fermented bean paste, known for its rich, spicy flavor and tender texture.
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  Qianjiang Spicy Shrimp

  A Sichuan-style dish made with fresh river shrimp stir-fried with dried chilies, Sichuan peppercorns, garlic, ginger, and scallions, delivering a bold, spicy, and aromatic flavor.
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  Qianjiang Squid Tentacles

  A Sichuan dish made with fresh squid tentacles stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a spicy and numbing flavor.
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  Qianjiang Chicken Offal Stir-fry

  Qianjiang Chicken Offal is a dish made with chicken organs like hearts, livers, and gizzards, stir-fried with chili, garlic, ginger, and onions. The offal is cleaned, blanched to remove odor, then cooked with seasonings to absorb flavors fully.

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