At the table
Take the cooked offal and vegetables with serving chopsticks and eat with rice. Let pieces from a hot pot cool briefly before eating.
Expect distinct organ textures and sour chili seasoning. Ask for less chili if needed; reducing chili does not remove the pickled flavor.
The mix of organs, vegetables and chili varies. Packaged versions may need heating or cooking; follow the label.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
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Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Sour and spicy.
- Chili heat
- 3/5
- Texture
- Springy offal pieces contrast with softer liver and crisp pickled radish; the mix of organs changes the texture.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
Ask if they have it first
请问你们有黔江鸡杂吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Why Qianjiang chicken giblets arrive in a simmering pot
In Qianjiang, “chicken giblets” can include heart, gizzard, liver and intestine. Cook Su Kang traces the gently heated table-pot style to his teacher Li Changming, who served a just-fried batch in a small pot over a burner so friends could keep eating it hot. Potato strips often line the bottom, while pickled radish, peppers and ginger bring a bright sour-and-hot flavor. The traditional preparation was added to Chongqing’s municipal intangible cultural heritage list in 2016. The shift from a plated stir-fry to a pot kept gently warm is part of the dish’s local dining story.
Traveler experiences
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