Chongqing Nanshan Spring Water Chicken gets its name from the natural spring water used in cooking, making it a refreshing summer dish in the mountain city. Free – range chicken is cut into pieces, rinsed with spring water to remove blood, ensuring pure meat. When boiling in spring water, only ginger and scallions are added to remove 腥味，simmered over low heat to let the spring’s sweetness infuse the chicken. In another pan, a large amount of dried chili peppers, Sichuan peppercorns, and ginger are stir – fried to create a spicy red oil, then the boiled chicken is added to coat it in the spicy flavor. The finished chicken is tender and firm, with the spring water enhancing its delicate texture while the spices add Chongqing’s signature heat. Served with refreshing sides like cucumber and wood ear mushrooms, it’s spicy but not greasy, with a savory soup. Originating from farmhouses in Nanshan Scenic Area, visitors often enjoy it after hiking to recharge. Now it’s a symbol of Chongqing’s “landscape cuisine”, blending natural gifts with bold flavors.