Wei Wu Fish Grill
Sichuan cuisine · ⭐ 4.0
4th Floor, Intime City, Fenghua District
Dragon Mate tips
If you are traveling in China to visit Ningbo, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Intime City, Fenghua District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Catfish, Sea Bass, Mekong Fish Grand.
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: Ningbo
- Category: Sichuan cuisine
- Rating: 4.0
- Address: 4th Floor, Intime City, Fenghua District
- Popular dishes: Catfish, Sea Bass, Mekong Fish Grand, Roasted Live Pearl Chicken, Beef Tripe
China trip · China travel
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Dishes
CatfishCatfish is a dish primarily made with catfish, typically cleaned and cut into pieces or cooked whole. Common cooking methods include braising, steaming, or frying, seasoned with ingredients such as ginger slices and scallions.
Sea BassSea bass is a dish made primarily with fresh sea bass. To prepare it, first clean the fish thoroughly, then marinate it with appropriate seasonings. Next, cook the fish using steaming, braising, or pan-frying methods until the flesh is fully cooked and reveals a delicious flavor.
Mekong Fish GrandA flavorful dish featuring fresh Mekong River fish simmered in a rich, spiced sauce with vegetables, delivering a bold and aromatic taste.
Roasted Live Pearl ChickenRoasted live eggs are fresh unfertilized chicken embryos cleaned, skewered, brushed with sauce, and grilled over charcoal until slightly charred on the outside and fully cooked inside. Main ingredients: live eggs and seasonings.
Beef TripeBeef tendon is a dish primarily made from the main large tendons located in the cow's back, which connect and support the entire body's movement muscles. To prepare it, the beef tendon is first cleaned thoroughly, then simmered or pressure-cooked until tender, before being grilled or stir-fried and finally seasoned with spices for added aroma.
Pork Trotter and Mekong Fish StewA savory stew combining tender pork trotters and fresh Mekong fish, simmered in a rich broth that blends umami from the gelatinous meat with the delicate flavor of the fish.
Aluminum Foil Vermicelli with Baby Bok ChoyA dish featuring baby bok choy and vermicelli, wrapped in foil with seasonings like soy sauce, oyster sauce, and garlic, then baked or grilled until tender.
Black Fish Big StarA dish featuring fresh black fish stewed with bean sprouts, wood ear mushrooms, and chili in a secret sauce, offering tender texture and spicy flavor.