Thousand Sails Barbecue (Fengcheng Huafu Branch)
Barbecue · ⭐ 3.6
No. 41 Shuyuan Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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. 41 Shuyuan Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Handmade Meat Skewers, Pickled Chili Foil-Baked Carp, Grilled Small Yellow Croaker.
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: Chongqing
- Category: Barbecue
- Rating: 3.6
- Address: No. 41 Shuyuan Road
- Popular dishes: Handmade Meat Skewers, Pickled Chili Foil-Baked Carp, Grilled Small Yellow Croaker, Spicy Boiled Crawfish, Spicy Snail Stir-fry
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Dishes
Handmade Meat SkewersHandmade meat skewers made from fresh beef, lamb, or pork, marinated with salt, soy sauce, cooking wine, and cumin, then grilled over charcoal or a grill.
Pickled Chili Foil-Baked CarpA Sichuan dish featuring fresh carp marinated in pickled chili and grilled in foil, delivering a spicy and tangy flavor.
Grilled Small Yellow CroakerGrilled small yellow croaker is a dish primarily made with small yellow croaker. Typically, the fish is cleaned, marinated, and then grilled in an oven or over charcoal until the skin turns golden and crispy, while the inside remains tender and juicy.
Spicy Boiled CrawfishSpicy boiled crayfish is a dish made with fresh crayfish, cleaned and simmered with various spices and seasonings. Common ingredients include chili, Sichuan pepper, star anise, ginger, and scallions to infuse the crayfish with rich flavor.
Spicy Snail Stir-frySpicy snail is a dish primarily made with snails. First, the snails are cleaned and their internal organs removed, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to allow the snails to fully absorb the spicy and fragrant flavors.