Wanzhou Grilled Fish (Blue Caribbean Coast Branch)
Sichuan cuisine · ⭐ 3.4
No. 143 Ke Hua North Road, Building 1-1, 1st Floor, Unit 131
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. 143 Ke Hua North Road, Building 1-1, 1st Floor, Unit 131. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Rice Cake, Braised Beef, Braised Pig Snout.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.4
- Address: No. 143 Ke Hua North Road, Building 1-1, 1st Floor, Unit 131
- Popular dishes: Cold Rice Cake, Braised Beef, Braised Pig Snout, Braised Duck Heads, Double Flow Mom's Rabbit Head
China trip · China travel
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Dishes
Cold Rice CakeCold rice cake is a traditional dessert made from glutinous rice flour, water, and sugar, mixed evenly and steamed. After steaming and cooling, it's cut into small pieces and served with brown sugar syrup, osmanthus paste, or coconut milk.
Braised BeefBraised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
Braised Pig SnoutA traditional Chinese dish made by braising pig snout in a savory sauce, resulting in tender and flavorful meat with rich umami taste.
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Double Flow Mom's Rabbit HeadShuangliu Old-Mom Rabbit Head is a Sichuan dish featuring rabbit heads as the main ingredient, typically cleaned and simmered or braised with various spices and seasonings to absorb flavor. Common seasonings include doubanjiang, Sichuan peppercorns, chili, ginger, and garlic, resulting in tender meat and rich taste.
Grilled Gui Fish with VegetablesFresh Gui fish marinated and grilled over charcoal, served with seasonal vegetables for a balanced, savory dish.
Tofu Stewed with Mud CarpA dish made by stewing fresh mud carp with soft tofu, seasoned with ginger, garlic, and doubanjiang for a rich, savory flavor.
Sour Cabbage Boiled MudskipperA spicy and sour dish made with mudskippers cooked in a broth of fermented cabbage, chili, and Sichuan peppercorns.
Snow Bean Pig Trotter SoupA hearty soup made with pig trotters and snow beans, slow-cooked to tender perfection for a rich, nourishing dish.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.