Wang's Frog with Fish and Intestines (Lan Guang Sheng Fei Yue Cheng Phase I Branch)
自助餐 · ⭐ 4.7
No. 996, Baizhia Section, Dajian Road, Building 4, Unit 19 (left of Luzhou Sour Pickled Vegetable & Tofu Hotpot)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 996, Baizhia Section, Dajian Road, Building 4, Unit 19 (left of Luzhou Sour Pickled Vegetable & Tofu Hotpot). It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Triangle Peak, Handcrafted Stir-Fried Signature Pot, Special Preserved Pork Rib.
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: 自助餐
- Rating: 4.7
- Address: No. 996, Baizhia Section, Dajian Road, Building 4, Unit 19 (left of Luzhou Sour Pickled Vegetable & Tofu Hotpot)
- Popular dishes: Triangle Peak, Handcrafted Stir-Fried Signature Pot, Special Preserved Pork Rib, Spicy Frog and Fish, Flower Carp
China trip · China travel
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Dishes
Triangle PeakA traditional Chinese dish made with pork spine and spices, slow-cooked to tender perfection, resembling a mountain peak in shape.
Handcrafted Stir-Fried Signature PotA signature pot made by hand with stir-fried ingredients, featuring fresh meat and vegetables in a rich, aromatic sauce.
Special Preserved Pork RibA specialty dish made from seasoned and smoked pork ribs, often stewed with vegetables like beans and potatoes for a rich, savory flavor.
Spicy Frog and FishA dish featuring fresh frogs and fish, typically using live bullfrogs and carp or catfish. The meat is diced and stir-fried with fermented bean paste, chili, Sichuan peppercorns, then simmered in broth until flavorful, finished with chopped scallions, ginger, garlic, and cilantro.
Flower CarpBamboo catfish is a dish made primarily from fresh bamboo catfish, typically steamed, braised, or stewed after cleaning. Seasonings like ginger slices, green onions, and soy sauce are added to keep the fish tender and the broth rich.