Chongqing Sanhe Earth Oven Fire Chicken (Pingshan Branch)
农家菜 · ⭐ 3.8
No. 14, Heyuan Lane 1, Jiangbian Village
Dishes
Free-Range Local ChickenFree-range local chicken with tender, fresh meat. Simmered in water with ginger and green onions to remove odor and enhance flavor, preserving its natural taste and nutritional value.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Fried Tofu PocketsFried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
Corn TortillaCorn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
Cured Pig's TrotterA traditional Chinese dish made from pig's trotters that are cured, dried, or smoked, resulting in a rich and savory flavor.
Chongqing Pickled VegetablesChongqing pickles are made from fresh vegetables like cabbage, radish, and chili, fermented in brine. Vegetables are cut, placed in jars with water, salt, Sichuan peppercorns, and ginger, then sealed and stored in a cool place for days to weeks to develop a unique sour taste.
Taro DishA Chinese dish made from taro, typically steamed or fried and sweetened with sugar, milk, or coconut milk, offering a soft and sweet flavor.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.