Original Paper Grilled Fish (Baisha Fourth Road Branch, Maotan Branch)
Sichuan cuisine · ⭐ 3.8
Zone A, Maotan Gangwan
Dragon Mate tips
If you are traveling in China to visit Wuhan, 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 Zone A, Maotan Gangwan. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Shrimp, Roasted Potato Slices, Charcoal-Grilled Rushan Oysters.
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: Wuhan
- Category: Sichuan cuisine
- Rating: 3.8
- Address: Zone A, Maotan Gangwan
- Popular dishes: Braised Shrimp, Roasted Potato Slices, Charcoal-Grilled Rushan Oysters, Grilled Fish on Paper, Sea Bass
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Dishes
Braised ShrimpStewed shrimp is a dish made with fresh shrimp, blanched and then slowly cooked in a seasoned broth. The broth is typically made from soy sauce, spices like star anise, cinnamon, Sichuan pepper, and ginger, infusing the shrimp with rich aroma.
Roasted Potato SlicesBaked potato slices are a simple and delicious snack, primarily made from fresh potatoes. The potatoes are sliced thinly, marinated, and then baked on a grill until golden and crispy.
Charcoal-Grilled Rushan OystersFresh Rushan oysters grilled over charcoal, served with a secret sauce for a savory and aromatic experience.
Grilled Fish on PaperPaper-grilled fish is a dish made with fresh fish as the main ingredient, paired with vegetables, bean sprouts, and tofu skin, grilled on special paper. The marinated fish is placed on the paper with seasonings and side dishes, then heated over charcoal or an electric stove until tender and fragrant.
Sea BassSea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.