Wanzhou BBQ · Gan Guo Yu Er Ji (Wanda Store)
川菜 · ⭐ 3.7
No. 150 North Section, Qingcheng Shuijie

Dishes
Fenggu Old Three StarsA traditional Sichuan dish made with pork belly, tofu, and eggs, simmered to create a rich and savory flavor.
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Happy ClamsA dish made with fresh clams stir-fried with garlic, chili, and green onions, offering a savory and slightly spicy flavor.
Cucumber SaladCucumber salad is a simple cold dish with fresh cucumber as the main ingredient. After washing and lightly pounding the cucumber, add garlic, cilantro, and other seasonings, then drizzle with soy sauce, vinegar, and sesame oil. Mix well and serve.
Fried Crispy PeanutsA Chinese snack made by frying peanuts until crispy and golden, known for its crunchy texture and savory flavor.
Boiled PeanutsBoiled peanuts is a dish primarily made with peanuts. Wash raw peanuts, then place them in a pot with water, salt, and other seasonings. Simmer over medium-low heat until the peanuts are fully cooked and flavorful. You can add spices like star anise or cassia bark according to personal preference.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Grass CarpRemove 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.
Fragrant Boiling FishA Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan pepper, and vegetables in a spicy, aromatic sauce.
Heartbroken PalmA Chinese dish made with pork trotters slow-cooked in a rich, spiced sauce, resulting in tender, flavorful meat.