Bashu Frog and Catfish (Wuhou Store)
Hot pot · ⭐ 3.7
Annex No. 16, No. 27, Wuhou Avenue Jiang Section, Cujin Subdistrict
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 Annex No. 16, No. 27, Wuhou Avenue Jiang Section, Cujin Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Original Flavor Bowl with Soup, Spicy Pot Rabbit, Spicy Frog Legs in Dry Pot.
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: Hot pot
- Rating: 3.7
- Address: Annex No. 16, No. 27, Wuhou Avenue Jiang Section, Cujin Subdistrict
- Popular dishes: Original Flavor Bowl with Soup, Spicy Pot Rabbit, Spicy Frog Legs in Dry Pot, Spicy Pot-Braised Catfish, Stewed Wild Beef Tripe
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Dishes
Original Flavor Bowl with SoupA dish featuring fresh ingredients cooked in clear broth to highlight natural flavors, commonly including chicken, fish, or vegetables.
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.
Spicy Pot-Braised CatfishDry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
Stewed Wild Beef TripeA Sichuan-style dish made with beef tripe slowly simmered in spices, offering a rich, spicy flavor and tender-crisp texture.
Sour Cabbage and Catfish in Red SauceA spicy Sichuan dish featuring catfish cooked with fermented cabbage, offering a tangy and numbing flavor profile.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Leek-flavored Flying PancakeA thin dough wrapped around a filling of leeks and eggs, pan-fried to golden crispness, offering a savory and aromatic bite.