Fang Nao Ke · Chongqing Street Food (Nanshan Branch)
川菜 · ⭐ 4.4
Building 2, Yilida Tower, Nanshan Subdistrict, 1st Floor (380 meters on foot from Exit B, Nanguang Metro Station)
Dishes
Chongqing-Style Grilled Tofu Skin and Sweet Potato NoodlesA spicy Sichuan-style street food made with grilled tofu skin and sweet potato noodles, seasoned with chili oil and garlic.- Pork Trotter and Dough Skin Hot PotA hearty dish featuring pork trotters and dough skin simmered together in a rich broth, popular in Sichuan cuisine.
- Fang Naoke Special Roasted Pork Kidney SlicesFresh pork kidneys marinated in secret spices and grilled over charcoal, resulting in a crispy exterior and tender interior with rich aroma.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Spicy Blood Duck SoupZhengnan Qi Bei Mao Xue Wang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin, boiled in broth after blanching and stir-frying, then seasoned with chili and Sichuan pepper.
Spicy Triple CrunchStir-fried Three Crisps is a Chinese dish featuring pig's stomach, duck intestine, and beef tripe. Sliced ingredients are quickly blanched or fried, then stir-fried with garlic, ginger, chili, and other seasonings.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Bishan Fresh Chili RabbitA Sichuan dish featuring fresh chili peppers and rabbit meat, stir-fried to deliver a spicy and aromatic flavor with tender rabbit meat.
Panzhong CrabA spicy Sichuan-style dish made with fresh crabs stir-fried in a small pot with chili, Sichuan pepper, and fermented bean paste.
Old Jar Pickled Chili Frog LegsA Sichuan dish featuring frog legs stir-fried with old jar pickled chili and aromatic spices, offering a spicy and tangy flavor.
Old Jar Pickled Pepper FrogA Sichuan dish featuring frog meat stir-fried with old jar pickled peppers and aromatic spices, delivering a tangy and spicy flavor.
Old City Lai Feng Fish (Jiangtuan)Lai Feng Fish (Jiangtuan) from the Old City uses Jiangtuan fish as the main ingredient, marinated, deep-fried until crispy outside and tender inside, then stir-fried with a special spicy sauce and simmered in broth. The dish features a bright red color, tender fish meat, and a rich, spicy-savory flavor with a lingering aftertaste.
Fatty Intestine with Taro and ChickenFatty intestine and taro chicken is a dish made with pork intestines, chicken, and taro. After cleaning and boiling the intestines, they are stewed together with diced chicken, then taro is added and cooked until tender.
猪腰Tripe is a dish made by slicing pig or lamb kidneys and stir-frying them, using葱姜蒜 as seasonings to maintain a tender texture.
Scallion Spicy ChickenA Sichuan dish made with chicken, dried chili peppers, and scallions, stir-fried to create a spicy and aromatic flavor.
Sour-Spicy CabbageCucumber stir-fried with vinegar is a Chinese home-style dish. Shred cabbage, stir-fry with garlic in hot oil, then add vinegar, salt and a little sugar. Stir until just cooked.
Bold Bell Pepper ChickenA spicy Sichuan dish featuring chicken and fresh green peppers, stir-fried with garlic, ginger, and chili sauce for a bold, aromatic flavor.