Wawa Fish · Grilled Fish Is the Specialty
Barbecue · ⭐ 3.7
No. 98, East Section of Taishan Avenue, Annex No. 101
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. 98, East Section of Taishan Avenue, Annex No. 101. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double Pepper Crispy Intestine, Sichuan Double Pepper Rabbit, Garlic Roasted Oysters.
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: Barbecue
- Rating: 3.7
- Address: No. 98, East Section of Taishan Avenue, Annex No. 101
- Popular dishes: Double Pepper Crispy Intestine, Sichuan Double Pepper Rabbit, Garlic Roasted Oysters, Tieshanping Sichuan Pepper Chicken, Fresh Beef Skewers
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Dishes
Double Pepper Crispy IntestineA Sichuan dish featuring crispy pork intestine stir-fried with green and red peppers, offering a spicy and satisfying bite.
Sichuan Double Pepper RabbitA Sichuan dish featuring tender rabbit meat stir-fried with green and red peppers, delivering a bold, spicy flavor.
Garlic Roasted OystersFresh oysters are baked with garlic, scallions, and seasonings for a savory, aromatic dish.
Tieshanping Sichuan Pepper ChickenTieshanping Sichuan pepper chicken is a dish made primarily with chicken, using fresh chicken thighs or whole chicken cut into pieces, stir-fried with plenty of Sichuan peppercorns and chili. First, the chicken is blanched to remove odor, then stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings to absorb the numbing aroma of the peppercorns and spicy flavor of the chilies.
Fresh Beef SkewersFresh beef skewers are made by cutting tender beef into cubes and threading them onto bamboo skewers. After marinating, the beef is slowly grilled over charcoal until the outside is charred and the inside remains juicy and tender, paired with simple seasonings to bring out the natural meat aroma.