Zhang Jian Wanzhou Fish BBQ & Barbecue
川菜 · ⭐ 3.7
Nos. 41–45 Fujin Road Section 2, Cuqiao Subdistrict (beside Baixin Pharmacy)
Dishes
Little Hundred ThingsA Chinese home-style dish made with fresh vegetables and meat, marinated and then fried or stir-fried for a crispy, flavorful 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.
Boiled PeanutsBoiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
Fried Crispy PeanutsA Chinese snack made by frying peanuts until crispy and golden, known for its crunchy texture and savory flavor.
Spicy Lobster Stir-frySpicy lobster stir-fry features fresh lobsters cooked quickly with chili, Sichuan pepper, and aromatics for a bold, fiery flavor.
Grilled Grass CarpRoasted grass carp is a dish featuring grass carp as the main ingredient. After cleaning and marinating with ginger, scallions, and cooking wine, it's grilled until fully cooked, with a slightly charred surface and tender flesh.
Roasted Qian FishA Guizhou specialty featuring fresh Qian fish marinated in secret sauce and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
Special Ginger RabbitA Sichuan dish made with tender rabbit meat and fresh young ginger, stir-fried with garlic and chili for a spicy, aromatic flavor.
Special Ginger Frog with Spicy SauceFresh frog meat stir-fried with tender young ginger, seasoned with chili and Sichuan pepper for a spicy and aromatic flavor.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.