Close

Guxiangge Pingdu Fire Chicken (Fenglu Branch)

川菜 · ⭐ 3.8

Unit 4, Room 102, No. 29 Qingfeng Road

Dishes

• 

  Five-Spice Chicken Feet

  Five-spice chicken feet is a dish made by simmering chicken feet with star anise, cinnamon, bay leaves, Sichuan pepper, cloves, soy sauce, sugar, and cooking wine. The finished dish has tender, flavorful chicken feet with a glossy red color.
• 

  Five-Spice Chicken Gizzard

  Five-spice chicken gizzards is a dish made primarily from chicken gizzards, sliced or cut into strips after cleaning, marinated with five-spice powder, soy sauce, and cooking wine, then stir-fried or braised. The finished dish has a bright red color and a crisp, tender texture.
• 

  Cucumber

  A cold dish made primarily from fresh small cucumbers, typically prepared by washing the cucumbers, cutting them into segments or crushing them, then mixing with minced garlic, vinegar, salt, sugar, and a small amount of sesame oil.
• 

  Pingdu Wood-fired Chicken

  A traditional Lu cuisine dish made with local chicken and vegetables, slow-cooked over wood fire for rich flavor and authentic taste.
• 

  Fried Radish Dumplings

  Fried radish balls are a deep-fried snack made primarily from white radish. Grate the radish, squeeze out the water, then mix with starch, egg, and green onions. Shape into balls and fry until golden and crispy.
• 

  Fried Chicken Ribs

  Fried chicken backbones are made using chicken backbone as the main ingredient. After marinating, the chicken is coated with starch or flour batter and deep-fried in hot oil until golden and crispy. The chicken backbone refers to the part where the spine connects to the ribs, offering firm meat and a rich texture.
• 

  Roast Goose

  A traditional Chinese dish made by roasting a whole goose after marinating it, resulting in crispy skin and tender meat.
• 

  Rope Snail

  Snail dish made primarily from snails, typically cleaned fresh snails cooked or stir-fried with seasonings. Commonly paired with ginger, garlic, and chili to enhance flavor.
• 

  Spicy Little Sea Snail

  Spicy small conch is a dish made with fresh small conchs, cleaned and stir-fried with chili, Sichuan pepper, and other seasonings. Typically blanched to remove fishy smell, then sautéed in hot oil with chili paste and spices, finished with chopped scallions or cilantro.
• 

  Spicy Duck Intestines

  A spicy Sichuan dish made with duck intestines stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.

Reviews