Old Wanzhou Fish BBQ (Chuanzhu Gou Store)
Sichuan cuisine · ⭐ 3.5
No. 38 Chuanzhu Gou, Zhongshan Road Subdistrict (Xuan Ku Yang Guang KTV)
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 38 Chuanzhu Gou, Zhongshan Road Subdistrict (Xuan Ku Yang Guang KTV). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pot Rabbit, Spicy Frog Legs in Dry Pot, Signature Kelp.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 3.5
- Address: No. 38 Chuanzhu Gou, Zhongshan Road Subdistrict (Xuan Ku Yang Guang KTV)
- Popular dishes: Spicy Pot Rabbit, Spicy Frog Legs in Dry Pot, Signature Kelp, Mei Jian 330ml, River and Lake Lobster
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Dishes
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.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature KelpOur signature seaweed dish uses fresh seaweed as the main ingredient, carefully washed and processed, then marinated with a specially crafted seasoning to preserve its natural freshness. During cooking, precise temperature control ensures the seaweed remains tender and fully absorbs the flavors, delivering a unique oceanic taste.
Mei Jian 330mlA fruit wine made from green plums using traditional fermentation methods, offering a fresh and sweet-sour taste with natural plum aroma, suitable for pairing with meals or enjoying alone.
River and Lake LobsterFresh river lobster stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor.
Grilled Fish with VegetablesCommon side vegetables for grilled fish include potatoes, bean sprouts, enoki mushrooms, lotus root slices, and cabbage. These ingredients are cooked together with the fish or served as accompaniments. First, the main ingredient—fish—is grilled, then the sides are stir-fried or simmered to blend flavors.
Water SnailSnail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
Spicy and Sour Tofu NoodlesSour spicy cold tofu is a chilled dish made from mung bean or pea starch, mixed with chili oil, vinegar, garlic, soy sauce, and cilantro. The starch is boiled in water, cooled to set, cut into strips or cubes, then tossed with seasonings.
Duck Feet PlateDuck feet dish made by braising or stewing duck feet with spices, resulting in a tender and flavorful snack or side dish.