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Authentic Wanzhou Barbecue Fish (Chenjiaqiao Branch)

川菜 · ⭐ 3.7

No. 107, Chenxi Road, Annex No. 5, Chenjiaqiao Subdistrict

Dishes

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  Dry Pot Pork Belly

  A Sichuan dish featuring pork belly stir-fried in a dry pot with vegetables like green peppers and onions, resulting in a rich, spicy flavor.
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  Pork Rib Hot Pot

  A stir-fried dish featuring pork ribs and vegetables, seasoned with spicy and savory sauces.
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  Stir-Fried Fresh Intestines

  A Sichuan dish featuring fresh pork intestines stir-fried quickly with vegetables like green peppers and scallions, delivering a spicy and aromatic flavor.
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  牛肉干锅

  牛肉干锅以牛肉为主要食材，配以土豆、青椒、洋葱等蔬菜，经过腌制后炒制而成。牛肉切片或切块，与蔬菜一同在锅中翻炒，加入调味料煮至入味，口感丰富。
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  Corn on the Cob Skewers

  Corn skewers are made primarily from fresh corn, with the kernels removed and threaded onto sticks. They can be paired with vegetables or meat and grilled to perfection, offering a tender texture and naturally sweet, juicy kernels—making them a popular choice for summer barbecues.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, marinated with various spices and chili peppers before grilling. The fish meat is tender, the skin is crispy and charred, and the spicy flavor is rich—making it a dish that excels in color, aroma, and taste.
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  Fresh Rabbit Dry Pot

  Fresh rabbit dry pot features tender rabbit meat stir-fried with vegetables like potatoes and lotus root, seasoned with spicy Sichuan spices for a bold, aromatic flavor.
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  Spicy Grilled Fish

  Spicy grilled fish is a dish made primarily with fish, combined with various spices and seasonings and grilled to perfection. After marinating, the fish is placed on a grill and cooked until golden and crispy on the outside, spicy and numbing on the skin, while remaining tender and juicy inside. Paired with an array of accompaniments, it delivers a unique and unforgettable flavor.
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  Spicy Lobster

  Spicy lobster made with fresh crawfish, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. Seasoned with doubanjiang, cooking wine, and broth for a rich, spicy flavor and tender, chewy texture.

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