Nanshan Spring Water Chicken

Nanshan Spring Water Chicken is a specialty of the Nanshan (South Mountain) area, where natural mountain springs provide exceptionally pure water. The dish is deceptively simple: fresh chicken is chopped into small pieces, then braised with the famous Nanshan spring water, generous amounts of dried chilies, Sichuan peppercorns, ginger, garlic, and doubanjiang. The slow braising in the mineral-rich spring water gives the chicken a uniquely tender texture, while the chilies infuse every bite with a gentle, building heat. The broth reduces into a concentrated, intensely flavorful sauce that clings to the chicken. Unlike many Chongqing dishes that are oil-heavy, this one is cleaner — the focus is on the purity of the spring water and the quality of the chicken. It's often served with a side of steamed buns for dipping in the sauce.

📖 History

Legend has it that the dish was invented in the 1990s by a farmer on Nanshan who noticed that the spring water on his land made everything taste better. He began boiling chicken in the spring water with local chilies, and the result was so good that neighbors started coming over to eat. Word spread, and soon his farm became a restaurant. The dish became a weekend pilgrimage for Chongqing residents, who would drive up the mountain for a taste of 'spring water chicken' with a view of the city below.