Wanzhou Fish Grilling (Dongguang Branch)
Sichuan cuisine · ⭐ 4.0
Annex No. 36, No. 4, Dongguang Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at Annex No. 36, No. 4, Dongguang Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pork Intestines Stir-fry, Spicy Rabbit in Dry Pot, Grilled Grass Carp.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.0
- Address: Annex No. 36, No. 4, Dongguang Street
- Popular dishes: Spicy Pork Intestines Stir-fry, Spicy Rabbit in Dry Pot, Grilled Grass Carp, Roasted Qian Fish, Spicy Lobster
China trip · China travel
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Dishes
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Rabbit in Dry PotA spicy Sichuan dish featuring fresh rabbit meat stir-fried with vegetables in a dry pot, known for its rich, numbing heat and savory 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.
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.