Chongqing Nanshan Spring Water Chicken
Chongqing Nanshan Spring Water Chicken derives its name from the natural spring water used in its preparation, making it a refreshing summer delicacy in this mountain city. Free-range chickens are cut into pieces and rinsed with spring water to remove blood, ensuring pure meat quality.
During boiling, only ginger and scallions are added to remove any gamey flavor, while slow simmering allows the sweetness of the spring water to permeate the chicken. In a separate wok, a generous amount of dried chili peppers, Sichuan peppercorns, and ginger slices are stir-fried to create a red oil. The stewed chicken is then tossed in this wok to coat it with spicy aroma. The finished chicken is tender and refreshing, with the mountain spring water imparting a delicate texture while the spices infuse it with Chongqing’s signature fiery heat.
Served with refreshing accompaniments like cucumber and wood ear mushrooms, the dish delivers heat without greasiness, its broth rich and mellow. Originating from farmhouses in the Nanshan Scenic Area, this dish often rejuvenates hikers. Today, it stands as a symbol of Chongqing’s “mountain-water cuisine,” seamlessly blending nature’s bounty with bold, robust flavors.
