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Golden Grade Wanzhou Grilled Fish · Dry Pot · Paper-wrapped Fish · River and Lake Cuisine · Seafood Buffet · Hot Pot

Sichuan cuisine · ⭐ 3.4

No. 3, Xichi 5th Street

Dishes

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  Salted Soybean Curd

  A dish made from soybeans, soaked, ground, and boiled with salt for a savory, smooth texture—commonly served as a side or with rice porridge.
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  Spicy Beef Hot Pot

  Dry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Charcoal-Grilled Spineless Qian Fish

  Charcoal-grilled spineless Qian fish is a dish made with the specialty fish Qian from Guizhou, which is deboned and grilled over charcoal. The fish meat is tender, with a crispy outer layer and a unique taste.
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  Charcoal-Grilled Flower Carp

  Charcoal-Grilled Flower Carp is a dish made with Flower Carp, grilled over charcoal. The main ingredient is Flower Carp, which is cleaned and grilled over charcoal to retain its freshness and original flavor.
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  Skewered Beef

  Skewered beef is a dish made primarily with beef, cut into small pieces or thin slices, marinated, then grilled, fried, or baked on skewers. Common methods involve marinating first and quickly cooking at high heat to maintain tenderness.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Preserved Pork Rib Hot Pot

  Preserved pork rib hot pot features cured pork ribs as the main ingredient, combined with potatoes, cabbage, and tofu, simmered to perfection. The preserved ribs, seasoned and air-dried, offer a unique flavor that blends harmoniously with the fresh taste of the accompaniments.
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  Sour Cabbage and Vermicelli Soup

  Sour cabbage and vermicelli soup is made with sour cabbage, vermicelli, and pork or chicken slices. Sauté the cabbage, blanch to remove odor, then boil with meat slices. Add soaked vermicelli and simmer until cooked through, then season.

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