At the table
Share the cooked chicken with rice. Take small bites and separate the meat from the bones.
Chicken pieces may contain small bones. Let hot sauce and meat cool before eating.
Chili varieties, seasoning and bone-in or boneless cuts vary. Ask about the heat before ordering; removing visible chilies will not remove heat already in the sauce.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Fresh chili heat and fragrant, tingling Sichuan pepper.
- Chili heat
- 4/5
- Texture
- Small, juicy chicken pieces with lightly browned edges; some may contain bone.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: Jiangjin District government and Chongqing municipal tourism sources identify 江津尖椒鸡 as a Jiangjin dish; this records regional association, not exclusive origin or current seller availability.
Ask if they have it first
请问你们有江津尖椒鸡吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jiangjin banquet chicken with local Sichuan pepper
Local food histories trace Jiangjin pepper chicken to Jiulongpu in the Xianfeng era (1851–61). It pairs locally raised chicken, cut into small pieces, with Nine-Leaf Green Sichuan pepper associated with Xianfeng town and fresh chiles, quickly stir-fried over high heat. The fragrant, numbing pepper and chile heat are central to its character. The dish became a familiar choice for Jiangjin banquets and a taste people from the district remember as home. In 2021 it was named a Chongqing landmark dish; in 2026, its cooking technique was included in the city’s seventh municipal intangible cultural heritage list.
Traveler experiences
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