Jianghu-style Chili Chicken
×Laziji (chicken in dried chilies)
Why you must eat itBone-in chicken chopped small, deep-fried, then stir-fried with a mountain of dried chilies and Sichuan pepper. The plate looks almost entirely of chilies, and you fish the little pieces of chicken out with chopsticks — a treasure hunt of a dish. The chicken is fragrant outside, tender within; the chilies are mostly for aroma, not for chewing. It calls for beer and a table of several — Chongqing's "jianghu" home cooking.
Jianghu cai is the word for Chongqing's unofficial, folk cooking — big portions, frank oil and heat, and a taste that changes shop to shop. Laziji is its emblem, born in suburban canteens and carried into the city. Around Jiefangbei, canteens serving jianghu food are scattered about, and it is often ordered with poached fish and maoxuewang. The plates are large, meant to be shared.
- Nearest
- Jiefangbei Stn
- Hours
- 11:00-21:30
- Price
- 58–78 CNY a plate