Tianfu Spicy Chicken (Chunzhi City Store)
小吃快餐 · ⭐ 3.6
No. 96, Phase III Meilun Huaxiang (Chunzhicheng), Yanco No. 1 Road
China trip · China travel
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Dishes
Braised Pig TrottersBraised pig trotters is a traditional dish primarily made with pig trotters. The preparation involves cleaning the pig trotters, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and the meat is tender.
Tianfu RiceTianfu rice is a Sichuan-style fried rice made with fragrant rice,腊肉, green peas, and carrots. It's savory, aromatic, and perfect as a quick meal.
Sichuan-style Kelp StripsA cold appetizer made from kelp strips seasoned with chili, garlic, vinegar, and Sichuan peppercorns, delivering a spicy and numbing flavor.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Tender Duck FeetA dish featuring tender duck feet simmered until soft and flavorful, often seasoned with soy sauce, sugar, and spices.
Bawang Duck NeckA Chinese snack made by marinating and braising duck necks with spices, resulting in a spicy and savory flavor.
Fragrant Chicken WingsChicken wings marinated and stir-fried with a fragrant sauce, resulting in tender and juicy meat with a slightly crispy skin.
Spicy Lotus Root SlicesSpicy lotus root slices is a cold dish made primarily from lotus root. Fresh lotus root is peeled, sliced thinly, blanched, drained, then mixed with chili, garlic, green onions, soy sauce, vinegar, sugar, and sesame oil.
Chicken TendonChicken tendon is a dish primarily made with chicken tendons, carefully processed and cooked to achieve a chewy texture. The preparation typically includes steps such as cleaning, marinating, and stir-frying, combined with appropriate seasonings that allow the chicken tendons to fully absorb the flavors, resulting in a unique taste.
Duck Leg QuarterDuck thigh refers to the meat near the duck's leg close to the thigh, usually with skin and bone. It is commonly braised, stewed in brown sauce, or roasted to make it tender and flavorful.