Juewei Dianjiang BBQ Wan Prefecture Fish
川菜 · ⭐ 3.4
260 meters west of the intersection of Baihui Road and Wukou Road
Dishes
Small Onion DishA simple dish made with small onions, stir-fried with garlic and chili for a fresh, savory flavor.
Crispy Pork Meat with Pig Skin StewA traditional Chinese dish made by stewing crispy fried pork pieces with tender pig skin, resulting in a rich and savory flavor.
Fresh Beef TallowFresh beef tallow is a key ingredient in hot pot base, made by simmering beef fat with chili and Sichuan pepper for rich aroma and bold flavor.
Fresh Frog LegsFresh frog legs stir-fried with garlic, chili, and fermented bean paste, served with vegetables for a spicy and savory flavor.
Fresh Lamb SkewersFresh lamb skewers made with diced lamb, marinated and grilled on bamboo sticks, seasoned with salt, cumin, and chili powder for rich flavor.
Clear Soup DumplingsClear soup wontons are dumplings filled with a mixture of pork and vegetables, wrapped in thin dough made from flour and shaped by hand into a purse-like form. After boiling, they are served in a clear broth typically prepared by simmering chicken or pork bones, seasoned with green onions, ginger threads, and a pinch of salt. The result is a fresh and delicious dish with delicate wrappers and tender filling.
Spicy Pork Dumplings in Red SoupDelicate dumplings filled with pork and vegetables, served in a spicy red chili broth for a bold, warming flavor.
Garlic Butter LobsterGarlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
Spicy Wanzhou Grilled FishA spicy Sichuan dish featuring grilled fish with vegetables, marinated in a secret chili sauce and served with a rich, aromatic flavor.
Spicy LobsterSpicy lobster made with fresh crawfish, stir-fried with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. After cleaning, the ingredients are sautéed in oil, then combined with the crawfish and simmered in water or broth until flavorful.