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Wanzhou Fish BBQ (Tian Sheng Li Branch)

川菜 · ⭐ 3.9

No. 149, Tiansheng Road; Unit 1-1B, 1st Floor, Building 6, Tianshengli Street

Dishes

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  Small Glutinous Rice Balls

  A traditional Chinese dessert made from glutinous rice flour, filled with sweet fillings like red bean paste or sesame, boiled until soft and chewy.
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  Boneless Pangasius

  Basa fish without bones is a dish featuring boneless, spineless basa fillets, marinated and cooked by pan-frying, deep-frying, or steaming to retain tender texture. Served with sauce or simple seasoning to highlight the fish's natural flavor.
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  Pickled Chili Flavor

  A Sichuan dish featuring pickled chili as the main flavor, often stir-fried with meat or vegetables for a tangy and spicy taste.
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  Self-Service Fried Rice with Eggs

  A popular dish made by stir-frying rice with eggs and various ingredients, often served in a self-service style for customizable taste.
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  Self-service Glutinous Rice Balls in Fermented Rice Wine

  Glutinous rice balls served with fermented rice wine and brown sugar, soft and sweet, perfect for cold weather.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
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  Garlic-Flavored Clam Fish

  Fresh clam fish is cooked with garlic, soy sauce, and seasonings to create a savory dish with rich garlic aroma.
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  Doubu Flavor

  A Chinese dish featuring fermented black beans as the main flavor, often used with meat or vegetables for a savory and slightly spicy taste.
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  Spicy and numbing flavor

  Spicy and numbing flavor dish using chili peppers and Sichuan peppercorns, typically with meat (like beef, chicken, or duck blood) and vegetables (such as bean sprouts, potatoes, lotus root). Ingredients are blanched or stir-fried and seasoned with chili, Sichuan pepper, doubanjiang, ginger, garlic, etc., resulting in a spicy, numbing, savory taste.

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