Jin Chu Mao Roast Fish (Xinwu Store)
Sichuan cuisine · ⭐ 4.1
No. 425, Xingchuang 4th Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 425, Xingchuang 4th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Plate Chicken, Cumin Beef, Spicy Pot-Braised Tofu.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 4.1
- Address: No. 425, Xingchuang 4th Road
- Popular dishes: Big Plate Chicken, Cumin Beef, Spicy Pot-Braised Tofu, Spicy Stir-Fried Organic Cauliflower, Spicy Grilled Frog Legs
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Dishes
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Cumin BeefCumin beef is a dish primarily made with beef, seasoned with cumin powder and coriander. The beef is sliced, marinated, then quickly stir-fried at high heat. Finally, cumin powder and coriander are sprinkled on top, making the beef tender, juicy, and infused with the distinctive aroma of cumin.
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Spicy Grilled Frog LegsSpicy grilled frog legs with a bold flavor, cooked in a hot pan with chili and Sichuan pepper for a fiery kick.
Plum Sauce Pork RibsA savory dish made by braising pork ribs in a plum-based sauce, resulting in tender, flavorful meat with a sweet and tangy finish.
Stone Pot Black TofuA dish made with black tofu, stir-fried in a hot stone pot with minced meat and vegetables, known for its rich flavor and smooth texture.
Golden Chef Hat Rural Specialty Grilled FishFresh carp marinated in secret sauce and grilled over charcoal, served with vegetables like bean sprouts, potatoes, and lotus root—aromatic, crispy outside, tender inside.
Grilled Shrimp on Iron PlateFresh shrimp marinated in garlic, butter, and seasonings, then grilled on a hot iron plate until crispy and tender.
Spicy Mekong FishFresh Mekong fish stir-fried with chili and Sichuan pepper, delivering a spicy and aromatic flavor.