Ba-Shu Wangshi Fresh Catch (Branch 339)
小吃快餐 · ⭐ 3.6
No. 64 Tianxiang Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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. 64 Tianxiang Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Rabbit Brain, Money Grab Hand, Beef Shank.
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: 小吃快餐
- Rating: 3.6
- Address: No. 64 Tianxiang Street
- Popular dishes: Five-Spice Rabbit Brain, Money Grab Hand, Beef Shank, Pork Collar, Freshly Boiled Pig Ear
China trip · China travel
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Dishes
Five-Spice Rabbit BrainA Sichuan specialty dish made by stewing rabbit brain with five-spice powder and aromatic herbs, resulting in a rich, spicy flavor.
Money Grab HandA dish made from pork trotters, braised and deep-fried, then sliced and served with a savory sauce or chili powder. Popular as a bar snack.
Beef ShankBeef shank is made from the leg muscle of cattle, processed by blanching, stewing, or braising. Main ingredient is beef shank, seasoned with spices and seasonings for a firm, chewy texture.
Pork CollarPork collar is a flavorful cut from the neck area, typically braised or stewed with soy sauce and spices for a rich, savory dish.
Freshly Boiled Pig EarA cold dish made from fresh pig ears, boiled and chilled before slicing, offering a crisp texture and savory flavor.
Fresh Crisp Chinese YamFresh Crisp Chinese Yam is a dish made with fresh yam, sliced and fried or quickly stir-fried. The yam is crispy on the outside and tender inside, offering a rich texture.
Freshly Boiled Duck HeadsA dish featuring duck heads boiled in a secret spice broth, then chilled and served cold for a spicy, flavorful bite.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Crispy Lotus RootCrispy lotus root is a cold dish made primarily from fresh lotus root. Peel and slice the root, then blanch or eat raw to retain its crisp texture. Mix with seasonings like vinegar, sugar, salt, garlic, and chili for a refreshing flavor.
Duck HeadDuck head is a dish made from duck's head, seasoned with chili, Sichuan pepper, and doubanjiang, prepared through blanching, stir-frying, and stewing.
Duck NeckDuck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.